Entries tagged with 'Blogwatch'
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[Photograph: realmomkitchen.blogspot.com] If you were drooling over the cider doughnuts from Russell Orchards earlier this week but can't make it out to the New England orchard, try this recipe from Real Mom Kitchen. Another thought on the topic: hard cider doughnuts. Why don't more of those exist? No offense to the delicious non-alcoholic versions, but it could be worth investigating. Related Recipes Spiced Buttermilk Doughnut Holes Apple Fritters Low-Fat Applesauce Doughnuts...
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[Photograph: Thought 4 Food] How do you capture the mall food court's Cinnabon in a bowl? Like this. Thought 4 Food's cinnamon bun oatmeal is a very beautiful thing. Related Cinnabon-Esque Cinnamon Rolls Bacon Cinnamon Rolls Oatmeal Brûlée...
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As if I needed yet another excuse to drink Champagne, here comes what may be the prettiest cocktail I've ever seen. The Hungry Mouse demonstrates how to use wild hibiscus flowers in syrup in a Blooming Champagne Cocktail. Just place a preserved hibiscus flower in a Champagne flute, and fill with your bubbly beverage of choice! The flower slowly opens and "blooms" in the glass, making it a beautiful treat that's "a little bit sweet—with just the faintest hint of raspberries."...
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Keiko Oikawa of Nordljus is churning up zabaglione ice cream with a fresh berry swirl. With inspiration from David Lebovitz and Tessa Kiros, Keiko turns this classic Italian dessert into something cool, creamy, simple, and just a tad boozy. Zabaglione ice cream sounds like a perfect way to welcome the true start of summer....
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Since it's the middle of June, it is still a wee bit early for tomatoes. All you are likely to find at your local farmers' market are ones grown in greenhouses. Though tastier than those red styrofoam balls you find in the winter at grocery stores, they are nothing like all those big juicy hybrids and gorgeous heirlooms we will be seeing in July. Ree of Pioneer Women has a great recipe for gazpacho if you just must start eating tomatoes now. She adds a little organic tomato juice to pump up the flavor and goes untraditional with her toppings, adding shrimp, avocado, sour cream, and cilantro. Plus, if it's your first time making gazpacho, Ree gives great play-by-play...
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Illustration by Matt Armendariz Photographer and food blogger Matt Armendariz recently illustrated the most prominent liquids in his life over at his blog, Matt Bites. No. 1 is red wine (86 percent, roughly), and at the bottom is water (0.6 percent; "Risk of personal dehydration: moderate to extreme") with coffee, nuoc cham, and soda chanh muoi in between. It's not just what liquids he ingests that's interesting, though, but the charming illustrations and commentary that go with them. Naturally, his post made me think about what my life in liquids would be. I'd pretty much just switch Matt's percentages for water and wine; I drink little else aside from water (don't have a taste for coffee or alcohol), along with...
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Gillian Carson of My Tiny Plot reminds us all just how civilized drinking tea can be with this couldn't-be-simpler recipe for mint tea. It's especially nice when you can say, like Carson does, "Aaah, that’s nice, and, gosh, aren’t I clever because I actually grew it myself." If you aren't growing mint, try it. It's almost impossible to kill because it is so highly invasive. As the days get muggier, this refreshing drink (whether made hot or cold, with honey or without) is the perfect thing to have by your side....
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Ryan S. Adams, who's been cooking and blogging his way through Fergus Henderson's Nose to Tail Eating on Nose to Tail at Home, has scored quite a coup. Adams has an interview lined up with the man himself. But instead of hogging all the Q&A time with Henderson, Adams is letting his readers come up with half the questions. Head on over and suggest one....
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Wow. Japanese curry is, like, my third favorite food. And ice cream is right up there as one of my favorite desserts. So what about curry carrot ice cream? Blogger Cathy Erway adapted it from a recipe in Asian Ice Cream for You and Your Kids and served it at the most recent Hapa Kitchen Supper Club to rave reviews: One diner wrote in a thank-you note that she she felt “a little violated by the juxtaposition” (I’m assuming that pertains to curry in ice cream), but that it was “super delicious” and “badass” with a double underline. An unusual compliment for an unusual ice cream flavor, I suppose. Want the recipe? This way lies ice cream violation. [via...
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Mel of Bouchon for Two, like many of us, is a sucker for things with short seasonal shelf lives. Right now, she's after fiddleheads, or the unfurled fronds of young ferns that are harvested for food consumption. They look like snail's shells or some pasta marketed at picky kids. Mel says they're "delicate, earthy" and make a nice salad with minced garlic, Dijon mustard, Parmesan, walnuts, and lemon. But you might want to blanch them first—they contain mild toxins that dissipate after being fully cooked. Related: Fiddleheads [Talk]...
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