|
|
By mlb, on June 12th, 2011%
So, this last week’s French Fridays with Dorie was for Cola and Jam Spareribs, which sounds good but neither jwa or I are big rib eaters. But here’s what I thought — I’ll take the cola and jam idea, but just use them on another kind of meat. How about chicken drumsticks? Perfect! Sounds like a winner! And then…that’s not what actually happened.
1. After not being able to find the Coke with sugar in it instead of high fructose corn syrup, I found an organic-hippie cola brand with sugar. Great. I put a can of that in my cart. But then when I got home, discovered I accidentally grabbed the Diet Cola instead.
2. After seeing this, I think, um, okay. I can still make this work. At this point I have the jam, orange juice and Chinese 5 Spice Powder already simmering in . . . → Read More: Blog Post that was Almost an FFwD, Then Became This – Roasted Chicken Legs with Chorizo, Potatoes and Spinach
By mlb, on March 14th, 2011%
Do you still have a few Meyer Lemons hanging about that you really, really, REALLY need to use? Well, I recently found myself in that position and this is the recipe I came across. Fate? Perhaps, because I had exactly five lemons. I did not, however have cream. But I had half and half. See, it’s still kind of fate-ish. I ended up making what technically would be an ice milk* but wow, was it ever good!
If you want to do what I did, use 2 cups half and half and 2 cups 1% milk. You may do this because it has a lower fat content, you may also do it this way because you are too lazy to go to the store and get cream. I won’t judge you. If you want to make the original recipe, do what is written . . . → Read More: Meyer Lemon and Cardamom Ice Milk (or Cream)
By mlb, on April 19th, 2010%
Fennel pollen is kind of expensive but also really amazing. There really isn’t a great substitute for it, so if you’ve got a little extra money, I’d invest in some. So fragrant. Kind of like if you mixed fennel with curry and some kind of mystery tasty ingredient. I’ve seen it online at Amazon. I was going to go that route but, in the words of jwa, I was able to score some through my “shadowy, underground, food blog connections.”
Actually, I made a comment on twitter about wanting to get some and a fellow pdxer offered to sell me some from a big, fancy food order they were putting together! But honestly, I think “shadowy, underground, food blog connections” sounds better. Much more mysterious…
Even without the fennel pollen, I think these are worth making with the brine alone. The chops are so flavorful and juicy!
Pork . . . → Read More: Pork Chop Heaven, aka: Pork Chops with Fennel Pollen
By mlb, on April 5th, 2010%
I once spent the better part of a day making a Rick Bayless Mole Sauce recipe. Hours and hours and the end result was…fine. Which I’m pretty sure had much more to do with my execution than the recipe, but there it is. I wasn’t in love with it and jwa actually didn’t like it. Then I make this recipe not expecting much and it is really good. I guess you just never know.
Of course I have absolutely no problem spending all day on a sauce, but I’m okay taking a short cut or two, which is no way should be interpreted as a “semi-homemade’ anything. Seriously. Don’t make me come over there.
Anyway, even though this is “easy” it still takes about an hour or so to prepare. I also found it very beneficial to make the sauce earlier in the day so it has 4+ . . . → Read More: Easy Mole Sauce (and what to do with it)
By mlb, on February 28th, 2010%
Oh my god, this was so good. I think this is the best cake i’ve ever made. I think this will be my signature cake, you know, if I ever need a signature cake.
I wasn’t even sure this was going to turn out as I basically combined two recipes, substituted some ingredients and just hoped for the best. It’s a little spicy, very vanilla-y, with a little hit of citrus.
This cake uses cheese! Intriguing! But, instead of all ricotta cheese, I used one cup of mascarpone and 1/2 cup of ricotta — but you could use all ricotta (what the original recipe with the cheese called for if you wanted to). I just had the marscapone on hand and I wanted to use it.
The cake has a light texture and a wonderful flavor. It doesn’t even need a glaze or powdered sugar!
Cardamom, Vanilla & Orange Pound . . . → Read More: Cardamom, Vanilla & Orange Pound Cake
|
About Me I like to cook. I like to eat. I like to take photos. I live in SE Portland with my husband jwa and a grumpy, old lady cat named Chelsea. That is all.
|
