Given my recent preoccupation with macadamia nut butter, I’m sure you knew another mac butter recipe would be on the way. How could it not? The stuff is simply fabulous! I’m in a bit of culinary mourning right now, actually, because I polished off my jar this morning when I stirred the last spoonful of [...]
As my regular readers know, when I discover a new ingredient or a new way to use a tried-and-true ingredient, I go on a [fill in the blank] kick. This time, it’s macadamia nut butter. I started out dipping 90% dark chocolate squares into it (UNbelievable!), then made salad dressings out of it, and now [...]
Continue reading about Coconut, Banana & Macadamia All in One Glass
Egg poaching is generally a three-step process: first, you boil water; next, you crack an egg into the boiling water, reduce the heat to medium-low, cover the pot, and simmer the egg for 3 minutes, occasionally skimming a slotted spoon around the edges of the pot to make sure the egg isn’t sticking; finally, you [...]
When I get on a kick, I get on a kick — I can happily eat the same thing for several days in a row if I like it. It’s even better when the dish/ingredient being eaten is multipurpose-able. After all, leftovers are the ultimate convenience food!
Crepes are my most recent food fixation: first the [...]
It’s summertime, and the blueberries are calling. (So are the strawberries and the blackberries and the rest of the berry bunch.) Time to celebrate with some fruit soup! It’s ridiculously easy to make — which is probably one of the chief reasons fruit soup is on every cruise ship’s menu — and can be made [...]
Upfront disclosure to the mousse die-hards out there: this is not a true mousse. True mousses are made with eggs — they’re the key ingredient, in fact — whereas this one is made with macadamia nut butter. Still, the nutty richness of the macadamia butter is very reminiscent of an eggy richness, and both the [...]
Driven by the craze for polyunsaturated omega-3 fats, we’re so busy making a mad dash for the flaxseed oil that we’re ignoring another oil that’s a great source of omega-3s and compliments everything from pancakes to salads: walnut oil. Although flaxseed is higher in omega-3s than any other oil, walnut oil isn’t too far behind. [...]
The best kind of fruit is the kind that yields all of itself to the cook: flesh, skin, and seeds. If it can be used in savory or sweet settings, so much the better!
Enter the papaya, a fruit that can be sliced, sautéed, and served as a vegetable when green. You can scoop out the [...]
What started out as a basic chocolate cake became much more fragrant and flavorful with the simple switcheroo of unrefined peanut oil for butter. Using maple syrup instead of sugar intensifies both the chocolate and the peanut, and you can add your choice of spice to provide a different dimension of flavor. In the end, [...]
I got the “rice browns” idea when I was flipping through a Spanish cookbook and reminiscing about the glorious tortilla españolas I’d had at the tapas bars in Spain. Unlike the Mexican corn-based flat tortillas, the Spanish version is a thick omelette consisting of eggs and fried potatoes. It’s deceptively and simply glorious. (And it’s [...]
