By mlb, on November 9th, 2008%
The other night, we had Jamie Oliver’s Cabbage and Bread soup for dinner, as I saw it on Food Network last Spring and I’ve been waiting for Fall and colder weather ever since to make it. Now, I know what you are thinking — Bread and Cabbage Soup. Really? But, oh my god, if you had seen the episode you would understand.
I did make that and it is the next post but I thought I’d start with this — Crab Hush Puppies. I made this as sort of a starter for the soup, just because I happened to see the recipe and was intrigued. Here are a few caveats though –
1. I know the inclusion of “just add water” Cornbread Mix gives it that, uh, somewhat Semi-Homemade . . . → Read More: Experimental Crazy Little Crab Hush Puppies
By mlb, on July 24th, 2007%
We made these a while ago and they were quite good. They’ll be a little messy if you eat them right away. Have a something to wipe your fingers on near by. Or, depending upon the company you keep, be prepared to lick you(r)* fingers.
If you stash (hee! — three people will get that) them in the fridge for an hour or two after they cool, the residual butter will solidify and they will be less messy.
Curried Macadamia Nuts
Adapted from a recipe found on Food Network
2 tbsp unsalted butter
4 tsp curry powder
1 tsp kosher salt
1 tsp brown sugar
1/4 tsp cayenne
2 cups roasted, lightly salted macadamia nuts (Trader’s Joe’s brand is good for nuts, for they are lightly salted. If you use another brand, you may want to consider . . . → Read More: Sometimes You Feel Like a…(Curried Macadamia) Nut
By mlb, on May 30th, 2007%
I was in New Seasons the other day buying some halibut and as I was walking through the produce sections I saw the cutest thing — garlic tops.
“Oh!” I thought to myself, “need to buy! Cuuute!”
Then I got home and realized I had no idea what to do with them. I did a little online searching and found this page — Mary Jane’s Farm about garlic scapes, which I think are slightly younger versions of my tops but I figured it was close enough.
I made the pesto, using half parm and half feta. I also added some pine nuts. Wow! The garlic! It burns! (But in a good way). I mixed about a tablespoon into a big bowl of hot pasta with some olive oil to start, as . . . → Read More: They Are so Cute — Now What Do I Do with Them?
By mlb, on May 24th, 2007%
This month’s Sugar High Friday 31 is hosted by Seven Spoons and the theme is — “Shades of White.” Fun! Of course, it would have been nice if I had realized that my post was supposed to be up at the beginning of the week but I read the announcement wrong…Hopefully, I can sneak my entry in!
This is a neutral shade and S-I-M-P-L-E to make. Chocolate. Nuts. Assorted flavor whatnots (lavender + orange zest). That is all.
White Chocolate Clusters with Lavender & Orange Zest
1 cup white chocolate chips
1 cup cashews (edited to add: I used roasted, lightly salted)
1/2 tsp dried lavender
1/2 tsp orange zest
To begin, put the chips, orange zest and lavender in a microwave-safe bowl. Heat in 30 second increments, stirring between each time, until the chocolate . . . → Read More: SHF31: White Chocolate Cashew Clusters with Lavender & Orange Zest
