Over the weekend, I got lost on a hike and met an older man gathering blackberries. He told me he used them to make jam, and this bush was his favorite. I sampled a few, and waited to get sick. When I didn’t, I vowed to come back and pick a basket or two or three. Visions of blackberry jam, blackberry tart, black berry pie, black berry ice cream, danced in my head. Continue reading
Last week’s caramel sauce was cruising towards it’s expiration date and there is only so much that you can eat with a spoon. I contemplated breaking out my ice cream maker and making some sort of caramel swirl ice cream, but I bought a quart of cookie butter ice cream on Saturday and devoured it by Tuesday. I knew I had a reason for not keeping ice cream in the house. Even though I tried to keep my serving size small by eating ice cream out of a ramekin, I just got an embarrassing number of refills. I needed to get rid of my caramel sauce, and by “getting rid” I mean, persuading others to eat it. Millionaire’s Shortbread or caramel chocolate shortbread seemed like a good alternative. Continue reading
When I opened the fridge the other morning, I discovered a horrible mistake. Instead of putting my frozen shrimp in the freezer the night before, it was completely defrosted in the fridge! This goes to show that past-bedtime shrimp and egg scrambles can be a dangerous thing! But that was okay, I immediately began to fantasize about shrimp scampi in cream sauce. Continue reading
On my quest for my perfect brownie recipe – I currently have four brownie recipes on this blog including cheesecake and dulce de leche – I came across No Recipe’s Vanilla Caramel Brownie, which uses his vanilla caramel sauce as the sweetener. I tried to the brownie recipe and the taste is amazing, especially with extra caramel sauce drizzled on top. But the texture is still too fudgy/ truffle-y for me.
Vicky Pham-Le’s brownie recipe has the perfect texture of chewiness and denseness, and I’m thinking of adding a bit of baking powder in my next iteration and seeing what happens. But we’ve gotten off topic, because that vanilla caramel sauce is the bomb! Your run of the mill salted caramel sauce has nothing on this! Continue reading
When I was in college, my best friend was studying in the UK and she would tell me horror tales of lumpy inedible cheese sauce. Apparently at that time at her local Tescoes, they didn’t have macaroni and cheese in a box. Or perhaps she just couldn’t afford it on her student budget. But I remember that lumpy sauces seemed to be a particularly apt metaphor for college and adulthood. Why is something that looks so basic, that everyone else can do, be so inexplicably hard? Bah, impossible!
Farro has been around for millenia, but for me it has only existed for a few weeks and I grow more and more in love with it every day…mostly because it takes as long to cook as pasta, and is less fussy than rice. Over the weekend, I did a twist on Smitten Kitchen’s One-Pan Farro with Tomatoes. I had most of the ingredients on hand except fresh tomatoes, but canned tomatoes worked in a pinch!
I finally bit the bullet and bought some frozen shrimp from Trader Joe’s and they are surprisingly sizable. I defrost them in some water, pat dry, and then fry them two minutes per side in a little olive oil or butter. Continue reading
Is it a green smoothie? No, it’s the newest dog treat in my arsenal. Even though I’ve had mixed successes with Damn Delicious recipes, Chungah’s dog treats are on point! Her corgies, Ollie and Butters, are so cute, and I love reading about their misadventures. I recently tried making her Spinach, Carrot Zucchini treats! Don’t they sound healthy? Continue reading
I’ve been on a major herb kick for the past few weeks, and this past weekend, decided to break into the thyme. I found a baked mushroom recipe on foodienarium. Originally, used as an appetizer served on toast, I enjoyed it tossed with pasta with a tablespoon of butter and lots of additional Parmesan cheese. The mushrooms let out quite a bit of liquid that you can thicken with butter and pasta water for a light sauce. Continue reading
A few weekends ago, I went to a picnic and was bedazzled by cold salads. There was a mozzarella and tomato salad with shiso and basil, and a bright pink farro salad with beets and seasoned with fennel and lavender. I don’t even like raw tomatoes, but I found myself filling my plate over and over again. As you well know, my mainstay is carbs and sauce with an occasional juice or smoothie, so bright green things were a huge and welcome contrast. Continue reading
When I scored a bunch of macadamia nuts, the first thing that popped to mind is white chocolate macadamia nut cookies. But was the white chocolate even necessary? Regular chocolate must go fine with macadamia nuts, because I ate an entire box of chocolate covered macadamia nuts and it was delicious. Continue reading