Dine and Dish — Food blog with family recipes purple cauliflower with garlic & saffron I think I have writer’s block? I’ve been staring at this screen for two days now trying to write about purple cauliflower, the most psychedelic of the cruciferous vegetables (Ok, except for Romanesco broccoli). To break through the block, I decided to listen to Foxygen, but then just cut to the chase and went straight to Donovan. “There is a Mountain” seems to have cleared things up for me nicely. I mean, the mountains, Juanita, the caterpillar, what else is there? I can’t really say that it’s much different in flavor or texture than the plain old white kind, but you know, it’s purple, and that’s cool. Sautéed Purple Cauliflower with Garlic and Saffronserves two as a meal, four as a side Heat all but one tablespoon of the olive oil in a large cast iron, or otherwise heavy-bottomed, skillet over medium heat. Turn heat up to medium-high, add the remaining olive oil, the florets, paprika, pepper, and a good-sized pinch or two of salt.
Globetrotter Diaries — Traveling the World One Dish At a Time hungry ghost food + travel - new Tide and Thyme Five Herb Pesto Recipe Last week we updated the collection at QUITOKEETO, for summer, and sprinkled some new recipes across the shop site as well. One of the recipes I did was this simple twist on a classic pesto. It starts with toasted coriander seeds smashed with garlic and salt, before you work in almonds and lots of lemon zest. I chose a mix of fresh basil, arugula, oregano, chives as the blend of herbs, and immediately noted how much I Iike the chives for their strength and fragrance. There's lots of grated Pecorino cheese, and a final thinning with good olive oil. Other new recipes in the QK archive: - Milk & Honeydew Granita - Cultured Honeydew Butter (you can make it with honey as well!) Welcome summer! - More Basil Recipes - - More Herb Recipes - - More Basic Techniques - Toast the coriander seeds in a dry skillet until fragrant, and grind finely using a mortar and pestle. Makes about 2/3 cup. Print Recipe
Dula Notes | Seasonal recipes and adventures from Michigan with love Best Care Package Ever My adventurous little mom gets to do all kinds of fun outdoor stuff now that she lives in Portland, OR. EVERY time I talk to her she’s up to something cool…hiking somewhere…exploring new and rocky shorelines…roaming through botanical gardens…whale watching…biking and getting stuck in the rain. Retired life sounds grand – they say you’ve got to stay active, right? I was so eager to eat these chanterelles right up while they were as fresh as possble that I really didn’t want to think too much about how to prepare them. Once soft, I added a little drizzle of olive oil and some white wine. Next up were the matsutake mushrooms a.k.a. They’re stems are tough like little tree trunks so you really just cook the caps. Matsutakes are often used in soup because of their strong flavor creates a nice broth. I added the bok choy close to the end so it wouldn’t overcook and topped it off with a tad of sriracha hot chili sauce and some fresh scallions. P.S. You need: Directions HonestFare.com
| Recipes from a Young Lawyer Blondie Layer Cake with White Chocolate Icing Caitlin celebrated her birthday last week. And in preparation of the big day, I scanned my collection of recipes and cookbooks, searching for the perfect layer cake. Last year I made her the pumpkin crepe cake. The year before that, the butternut squash layer cake. This year, I decided, it was time to stray from the harvest theme. Aloo Gobhi Masala The other day, when I was in the gym, I was flipping through the channels, searching for something to hold my attention while on the treadmill. As Indiana trekked through the jungles on his elephant, I immediately recognized this movie as the second installment in the series, Indiana Jones and the Temple of Doom. Owing to my young age, Continue reading Weeknight Spaghetti with Roasted Butternut Squash This meal answers that important, incessant, weekday question. Once we’re back upstairs, the question rears its head. Chocolate Hazelnut Shortbread Cookies New Mexican Posole: Part II
mango pesto Admittedly, I have a pesto obsession (see here, here & here). Adding mango wasn’t something that ever occurred to me, but I’ve been trying to think of simple creative ways to use mango. (And no this isn’t another Arrested Development post, if you know what I mean. If you don’t, you can google it)… But mango pesto – so delicious, who knew? I just love this lighter and brighter twist, especially for summer. This post is part 2 of my Mangover series for The National Mango Board. Ingredients 1.5 packed cups of fresh basil 1 garlic clove 1/4 cup toasted pine nuts, plus extra to go on top 1/3 cup diced mango juice of 1 small lemon 1/3 cup olive oil pinch of red pepper flakes salt & pepper sliced cucumbers, for serving Instructions In a small food processor, place the basil, garlic, pine nuts, HALF the mango, lemon juice, salt and pepper.
like a strawberry milk