Sizzle and Drizzle. With my fingers crossed, I hereby say that I have applied for the Le Cordon Bleu France for the French Patisserie course. Yes. Waiting with bated breath. The first time I was in Paris was on my honeymoon, two years back. The Eiffel tower, the museums and art galleries excited me as much as the croissants, baguettes and the jams and preserves from the French farmers market.
Or maybe the latter was more exciting, when I look at it now. Homemade Ghee. A few weeks ago, Matt and I dove headfirst into something called the Whole30 program.
For those of you who are unfamiliar with this program, it is, in very basic terms, a highly restricted paleo-based diet that eliminates foods behind auto-immune issues and inflammation in the body. Because I, like so many other members of my family, suffer from a whole slew of autoimmune disorders, asthma included, I wanted to see if I had the power to alleviate my symptoms just by altering the foods I eat. For those of you who are curious, Matt and I are 18 days into the program, and we've already noticed a whole load of encouraging positive changes. Guest Post: Habenero Hot Sauce from Scott Lindenhurst. Scott Lindenhurst is the creator of Sauce Authority and is avid hot sauce aficionado.
For nearly a year now, he’s willing tasted every hot sauce, pepper oil, and barbecue sauce he’s been able to get his hands on in order to share his findings with his growing audience of chili heads. Today, he’s stopped by to tell us a little more about his journey to the fire-y side of canning and preserving and share a recipe. Homemade Grainy Mustard - Yes, Really - Attainable Sustainable. Mm.
Mustard. I love mustard. But those fancy pants Dijon mustards give me a headache. Homemade Mustard (and a Honey Balsamic variation) The idea of making my own mustard never crossed my mind, but a recipe from Yvette van Boven immediately changed that. Yvette is our Dutch pride: she and her wonderful ‘Homemade’ cookbooks are highly successful all over the world.
Her fresh and down-to-earth approach to cooking is very inspirational and her mustard recipe is no exception. I had no idea making your own mustard was just minutes work. Garlic Confit. How to Make Pesto like an Italian Grandmother Recipe. If you've ever tasted pesto in Italy you know that the pesto here in the United States just isn't the same.
I received a lesson in how to make pesto from a real Italian grandmother last week and now I understand the difference and what makes it so. My friend Francesca makes the trip from her small town near the pesto-epicenter of Genoa, Italy to San Francisco once or twice a year - this time (lucky for us) she brought her mom and two-year old son Mattia. Her mom makes a beautiful pesto (and perfectly light, potato gnocchi to go along with it) and offered to show me and my friend Jen how it is done. I have to say, I'll never look back, and will never make pesto any other way. If you love pesto, you really have to try this. Most of the pesto you encounter here in the U.S. is different for a few reasons. Another thing, Genovese pesto is famous in part because it is often made with young, small basil leaves. Book signings & sightings!
Makes about 1 cup. Print Recipe. Homemade Mustard. Memorial Day weekend typically involves the grill, fresh and creamy salads, big servings of spring fruits and cocktails in the yard.
Sometimes I don’t want to mess with the old standbys like a good burger or smoky grilled sausages, but the add-ins are fair game. Matthew shares a homemade mustard that will elevate my dinner party dishes. Homemade Cultured Buttermilk « Foodie With Family. A badly burnt bird, but great giblet gravy. One of the best things about Thanksgiving dinner is the leftovers.
But since I’m traveling to Texas for my feast, I sadly won’t have pounds of turkey calling on my culinary creativity the days after Thanksgiving. Enter a turkey sale at Whole Foods last weekend. There, nestled amongst the mega-birds, was one little 10-pound free-range, vegetable-fed, never-been-frozen turkey, and I impulsively decided to buy it and roast it so I’d have enough for my own leftovers in New York City. How hard could it be? Guinness Mustard. Hot Salsa Verde. Fire Roasted Queso Dip for Chips. Restaurant Style Salsa & A Giveaway for The Pioneer Woman’s NEW Cookbook.
Restaurant Style Salsa & A Giveaway for The Pioneer Woman’s NEW Cookbook Today is an exciting day!
Ree’s (The Pioneer Woman) NEW cookbook comes out today! I am so excited for Ree and her latest book, The Pioneer Woman Cooks: Food From My Frontier. Ree sent us an advanced copy and we have been loving and drooling over every page. And I am not joking about the drooling part, Caleb has drooled on several pages of the book. Dried chile salsa.
A Most Versatile Hot Sauce » Coffee and Crumpets. Happy autumn everybody! Hope everyone had a fabulous weekend and brought in fall with some warm and cosy baking. Our introduction to my favourite season was a bit wet and cold, as far from warm and cosy as you can get! We took a drive up to Breckenridge, one of the most lovely mountain resorts and a favourite with skiers during the ski season. The fall foliage was out in its glory, resplendent in amber, golds and reds. What’s beautiful about autumn in the Rockies, is that the landscape is such a blend of colours. Naked tomato sauce. Every year at just about this time I renew my obsession with tomato sauce.
It’s late August, after all, and just about anyone who has ever gardened or knows people who garden is drowning in tomatoes and I am here, with my virtual bucket, eager to help you out. Don’t be too fooled by my so-called benevolence, however, as it’s really a selfish endeavor; I find spaghetti with tomato sauce to be one of the universe’s perfect meals, so I’m hardly kicking and screaming my way to the kitchen the next time the whim for a new one strikes me. But I always think that the new one will be the one that closes the book on tomato sauce, that it will be done, that I will be able to move on and find new codes to crack in the kitchen knowing that I’ve locked in my tomato sauce nirvana.
Tequila Jalapeno Crab Dip from Zestuous. Fresh crab in a light tequila cream sauce with a mix of peppers and cheese.
Perfect for your Super Bowl party. I have not been in the kitchen, I mean truly lovin-it-up, cookin’ in the kitchen for a couple of weeks. My day job has kept me pretty busy. Preserved Lemon Curd - Adding Some Depth To Your Curd. Complex sunshine in a jar When I was working on another preserved citrus recipe recently, I was trying to find the right words to describe the flavor of these complex little packets of sunshine.
My brain stumbled on “a salty lemon curd without the texture.” Super eloquent and succinct, I know. My faulty wordsmithing notwithstanding, I did really think it hit the nail on the head. Fromage fort. I think we should all go to a party. And we should all eat this. I know, it doesn’t look like much. I am sure you’ve seen cheese spread on a slice of baguette before. It probably looked prettier than this too; less blue, more smooth. But please, lean in anyway, because I have to tell you: this is brilliant. Weeknight Mornay (Cheese) Sauce from Zestuous. Life gets hectic, especially on weeknights. Monday-Friday, I have all these intentions to prepare my husband a great home-cooked meal, but after 10-12 hours at work, I lose my sizzle and often grab a frozen pizza or other not-so-good-for-you foods. On weekends, on the other hand, I can happily spend the entire day in the kitchen. Rich homemade ricotta.
Artichoke, cranberry bean and arugula salad. Paula wolfert’s hummus. Hoisin barbecue sauce. Queso blanco. Make it at home. Chipotle ketchup changes everything. A more natural chile con queso. In search of West Texas asado. Have you ever had asado? Nope, not carne asada. Asado. You haven’t? Don’t worry; I hadn’t either until a couple of months ago. Spicy red onion jam.
Chopped beef sandwich with a spicy barbecue sauce. Bacon-jalapeño cheese ball. On mole and matrimony. Peach jalapeño jam. Best Steak Marinade in Existence Recipe. Steak fingers with jalapeno cream gravy. The Best Pasta Sauce Ever.