Roasted Tomato Jellies
At a recent afternoon party, I found, much to my dismay, that “meat only” sandwiches are apparently in vogue. Thus, I had a TON of lettuce and leftover beef tomato slices, initially intended for sub sandwiches, with no readily apparent home. The lettuce was gonzo, but what to do with already-sliced tomatoes that surely wouldn’t [...]
Arabic Food Week – Zaatar Manakish
Wow. It’s been a long time since I’ve added a post. Lot’s of excuses regarding travel and enormous projects, but, dear reader, trust that in my time off I’ve armed myself with a host of new influences, ingredients and recipes. As my first post back from the long break, I’d like to introduce one of [...]
Spice Cake and Vanilla Ice Cream with Guinness Toffee Sauce
Webster’s dictionary defines decadent as being characterized by or appealing to self indulgence. Reading this in a dictionary, and absent the presence of a beguiling gustatory temptress, one might understand this definition to carry with it negative connotations; for the very essence of indulgence applied inwardly implies a certain imperfect longing for sinful experience. But [...]
Sliced Avocado with Black Lava Salt and Olive Oil
This has to be one of my all-time favorite snacks. It makes me wonder why people claim that fast food is easier and more convenient. This couldn’t be simpler – and in its simplicity lies incredibly comforting flavor. With good olive oil and a perfectly ripe avocado in hand, the flavor combination makes one ponder [...]
Chicken and Truffle Butter Leek Empanadas
6-8 dough rounds from a package of La Saltena pre-made empanada dough, 1 cup chicken, shredded 2 small-medium sized leeks 2 Tbsp D’Artagnan White Truffle Butter 2 Tbsp White Truffle Oil 1 egg yoke, beaten
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