This looks interesting! So in the intro you mention to finish with a few slices of raw carrot, but in step 3 it says finished with slices of pickled carrot. Should it be raw or pickled? If pickled, any suggestions on what type of pickle? Something simple I'd guess...
Congratulations Erin!!! Woooooooo!
Looks interesting. How does one make blue curacao?
Awesome, thanks Kenji.
Thanks for the how-to! Now, let's say I wanted to infuse some beer into the cheese slices. I am thinking that you could bloom the gelatin in beer rather than water. But would one tablespoon of beer be enough to really get the flavor into the cheese? Any suggestions?
This looks delicious.
Do you have any other suggested liqueurs? Dimmi?
Sounds good, thank you!
This looks super tasty. So would you recommend using the citrus variation from the link you provided (with lemon, lime and orange) or would you recommend just doing all lemon. If all lemon, would you add the zest from 1.5 lemons?
Hahaha, I love the picture of Giada. She is having so much fun with that beet!
And, "Stars Caught Red Handed" HA!!
Happy April Fool's Day!
This looks super good. I've used acorn squash on pizza before with spectacular results. Definitely going to have to give this a try. Thanks for sharing.
This is the first thing that I ever ordered at Urban Solace. I've been hooked ever since. The sandwich is legit and the tomato fennel soup is bold and flavorful. An amazing combination. Their sweet potato fries are great as well.
I have only had Korean BBQ. I really enjoyed it. I am looking forward to seeing some of the recipes from this book.
I heart you.
What an interesting concept. I am definitely going to have to try this at home.
Thanks and Happy Valentine's Day!
I spent some time living in Germany and I used to have these all of the time. So amazingly delicious. Especially after a night of drinking!! Now I miss Germany.
I think I am going to make these for my Super Bowl Party!!!
Mmmm, Urban Solace is my favorite restaurant in San Diego. I have yet to try their burger. Perhaps I will on my next visit.
I would highly recommend the Duckaroni if this burger doesn't seem like your thing (mac and cheese with duck confit). Yum.
Hillcrest Farmer's Market heeeeeeey!!! One of my favorites in San Diego. I could probably spend a solid hour grazing at the Baba Foods table. Yum!
Mmmm Bronx Pizza is definitely one of my favorite spots in San Diego. I usually go there when I am not making my own pizza!
Yes, totally love Panettone. I recently made this Panettone French Toast for brunch. Prepared with fresh orange zest and orange juice. Yum.
For those of you interested in spice infused alcohol, check out this Bacon and Habanero Infused Vodka. Major heat + bacon savory goodness = one hell of an infusion. I used this infused vodka as a bloody mary base. So yum.
Ummmmm, excuse me?! These look a. mazing. I am also in love with Andes Mints. Officially bookmarked.
Mmmm, this is definitely one of my favorite times of the year. I just looooooove citrus season. Especially the meyer lemons. I recently made meyer lemon sorbet with a decent sized farmer's market haul. I think my next project is going to be meyer lemon curd.
@violent peas I would recommend using a 3 - 4 pound butternut squash.
While I certainly agree with everything mentioned above, I always like to have a signature cocktail available for my guests. Try devising a seasonal cocktail in advance keeping in mind the theme of the party (if any). Bump up the wow factor with flavored simple syrups, home infused alcohol or unique garnishes.
The key to keeping this stress free is to only offer one specialized drink. If you increase your offerings, it can be difficult juggling all of the components.
At Thanksgiving, I offered a signature spritzer featuring homemade Cranberry, Orange, Vanilla Vodka. I prepared the vodka a few weeks in advance and simply served it on ice with soda water. Minimal effort, big wow factor.
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