While it may seem odd to be making ice cream when it’s getting cold outside, I say what the heck — damned tasty ice cream is damned tasty any time of the year. And you can always stand over/in front of the heating vent while you’re eating your ice cream. It’s fun to play up [...]
Continue reading about Blueberry Bliss (and Buttermilk, Too!)
Today’s post is more of an ideas post than an actual recipe, but it’s an idea that you can take in uncountable directions, be that sweet or savory or as a main dish or a dessert. Another neat thing about this culinary concept is that you get to play the part of a pastry chef [...]
Continue reading about Crepes: So Much Easier Than You Think
Soon, July will have come to an end, and with it, the mulberries will, too. That’s a shame — mulberries are probably the easiest and most satisfying wild food to forage. If you don’t have a mulberry tree in your backyard, odds are you know someone who does. Or you’ve probably walked underneath one and [...]
It is riDICulously hot! Unless perhaps you’re reading this in Antarctica, in which case I’m a bit jealous. (Although I admit I’d rather be grumping about heat than cold.) Then again, a happy consequence of the heat is that ice cream keeps sounding better and better! Especially when you’re talking cream from pastured cows, tastily [...]
Continue reading about Raspberries + Chocolate = Summertime Bliss
I’ve been on a yogurt kick lately, and there’s a darned good reason for that: I finally found sheep’s-milk yogurt! Old Chatham Sheepherding Company sells their sheep’s-milk yogurt in various grocery stores to the lucky folks on the East Coast and through their website to sheep-curious shoppers who aren’t within shouting distance of New York. [...]
Continue reading about Being Sheepish Can Be a Good Thing When You’re Talking Yogurt
Until I took my first bite of this fruit-filled crepe, I had forgotten about blintzes, but then fond memories of the frozen blintzes from Trader Joe’s came rushing back. If you haven’t had a blintz, though, don’t worry — you’ll still be amazed by how creamy, rich, and sweet these crepes are. Happily, they’re a [...]
It’s always fun to discover new ways of using an established ingredient, like toasting almonds before using them (they’ll have a much deeper, nuttier flavor) or running sucanat through a coffee grinder to get a more natural form of powdered sugar (which you can use in chiffon cakes and meringues and icings exactly the same [...]
Continue reading about Toasting & Baking in a Tropical Kind of Way
I’m always on the prowl for new unrefined sweeteners — not only are they a healthier alternative to heavily processed white sugar, unrefined sweeteners like maple syrup and honey have flavor instead of just being super-sweet. It’s fun to play with flavor pairings to see which sweetener you like with what. (I think honey is [...]
