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Gah, I always get stressed when more than a few days go by without posting – I don’t like to lose momentum. Not only is blogging a good exercise in self-discipline and all that, it’s my only real creative outlet right now, and I like to make it a priority. I wish I had exciting stories about what I’ve been up to in the last ten days, but if I may be honest… I’ve just been so tired. We recently got notice that we needed to leave our apartment because the owner wants to move in. It’s never fun to be uprooted, but we had an exceptionally hard time finding a new place to live. We looked at dozens of places, and nothing felt right – any unit that allowed dogs was either insanely expensive (even by Vancouver standards) or dark, small and in the middle of nowhere, usually with an abundance of stairs (strollers with babies in them are not stair-friendly).

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Jeni's Splendid Ice Creams Jeni Britton Bauer Before Jeni began making ice creams, she studied art at The Ohio State University, worked in a bakery, and had a serious hobby blending perfumes and collecting essential oils. It was the perfect foundation for a would-be ice cream maker. Jeni left college to do her own thing from scratch, opening Scream Ice Cream in 1996 in Columbus, Ohio’s North Market. This would set the foundation for Jeni’s Splendid Ice Creams’ opening there in 2002. Today, Jeni and our kitchen team makes every ice cream, sorbet, and frozen yogurt from the ground up with grass-grazed milk, local produce, American bean-to-bar chocolate and select ingredients from around the world, including exquisite Fair-Trade-Certified African vanilla and Dutch cocoa.

Chocolate Chocolate White Chocolate Chip Cookies There’s nothing about these lusciously rich cookies that isn’t wonderful. Or luscious. Or rich. Or wonderful. But before you make them, I need to make sure you understand one thing: You absolutely must eat these with an ice cold glass of either 1% or 2% milk. EatingAsia: Kuala Lumpur and Klang Valley A classic Hainanese coffeeshop breakfast: coffee and charcoal-grilled toast with butter and kaya,usually accompanied by a soft-boiled egg About eighteen months ago Dave and I were approached by the editor of a new Dutch food magazine called Sabor. Would we be interested in doing a feature story on the topic of our choice for the inaugural issue, he wondered? In fact, for years we'd wanted to write and photograph a story on Malaysia's curious culinary mish-mash known as "Hainanese food". So in late 2010 we spent some time in Kuala Lumpur and on Fraser's Hill researching the story for Sabor.

Homemade Hot Sauce! Some of us are hot sauce people. I hear the other some of us say that it “takes over” and “burns” and all that nonsense. Clearly, I am hot sauce person. It’s actually rather disconcerting how much so sometimes. Sriracha on my salads disconcerting. But I know I’m not alone in this. Midnight Jam Lady, Daytime Food Fiend Cooking a whole salmon Salmon is usually quite expensive here, but not if you buy it as a whole fish. It’s huge, of course - anywhere from 2.5kg to 5kg - so the challenge then is two-fold: how do you portion and store it well, and how many ways can you cook it so you never get bored eating salmon? We’ve taken to buying it whole once a month whenever we come across really fresh salmon at the supermarket. It makes for nutritious and healthy meals without really breaking the bank. Do the maths: salmon fillets usually go for $3.50 per 100g, but the whole fish is sold only at $1.40 per 100g, which is easily 2.5 times cheaper by weight.

Caramel Molasses Cookies with a Salted Caramel Drizzle - The Tough Cookie My first post since I posted my series ‘The Battle of the Buttercreams’! And no, it’s not about that longed-for grilled cheese sandwich I ate after I posted the test results... No no no no, for this post, I had something else in mind. Soft, chewy, spicy molasses cookies covered with a thick, salted caramel drizzle… Sounds good, right?

Bún Chay (Vietnamese Vegetarian Noodle Salad) Think of this more as inspiration and guide than a recipe. We like serving bún with deep fried tofu, which is quick and easy to cook, and the crispy texture is a nice contrast to the other salad ingredients. However, you could also use marinated tofu to add more flavor, baked tofu for a healthier version, or beef, pork, or shrimp for a non-vegetarian version. Feel free to include more lettuce, omit the cucumber, add a shredded carrot, use the herbs you like and have on hand. Most of all, enjoy your escape!

Saffron Lane :: Seasonal Food, Celebration + Life Welcome to Saffron Lane, a blog dedicated to seasonal food, celebration and life. I'm Elizabeth, a chef, food writer, recipe developer and food stylist.My culinary career began at an early age. While other ten-year-olds were setting up lemonade stands, I was meticulously crafting gourmet chocolates and picking fresh berries from the backyard (to pair with them, of course) for my stand. Among the many lessons that summer, I learned that chocolate doesn't sell very well after hours melting in the sun, no matter how great it tastes.Raised in a passionate family full of inspired cooks and culinary entrepreneurs, food was always the focal point at family get-togethers.

Food, Travel, Lifestyle and everything in between. On board Carnival Spirit to New Caledonia by Billy Law | Sep 16, 2014 Cruising, love it or loathe it? When I received the invitation to hop on board of Carnival Spirit for a … read more Hot Star Large Fried Chicken – Sydney CBD by Billy Law | Sep 9, 2014

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