And this is part two of the roasted almond adventure, the savory almonds turned our really well this weekend and now it's time for a sweet snack. We have a LOT of raw almonds on hand so this has been a great way to make use of them. I've seen many different ways of roasting nuts, sometimes first in the oven then stove top, or all oven, or candied on stovetop.
Read MoreI've been craving roasted almonds recently so I started digging around for a good recipe, I wasn't sure about sweet or savory so when I asked Jeff if he had a preference and replied "yes", both it will be, so this is blog post part one of the roasted almond adventure.
Read MoreLast week I made zucchini fries, for which there is no recipe posted at the moment because the photos did not look so pretty, but I know I will make it again in the next few days, they are that good. But one of the best aspects of that recipe was the panko breadcrumb and parmesan mixture, so when I spotted this recipe for butternut squash I had a feeling it would work, and it does, a very tasty side dish.
Read MoreThe last of the blood oranges this year? No more? It seems the season is coming to an end. After using up all the oranges I had for the sangria recipe I wanted a few more for photos, but they are becoming harder to find these days. I found some Cara Cara oranges, which are pink inside, like red grapefruit, but it wasn't quite the same. So my photos are lacking in garnish, but no worries as this tasted great!
Read MoreWe're back from a semi-planned trip to LA and with bread pudding on my mind. I was hoping for some culinary inspiration there and this is where it led me. Thoughts of making bread pudding and why does LA not have better public transportation? We spent a good part of the trip in the car, driving, then sitting in traffic, a lot of traffic, where a 15 minute destination becomes an hour. Trying to avoid the freeways for obvious reasons then discovering apple maps does not have an "avoid highways" option and being so grateful for google maps. But back to the dessert.
Read MoreI just had to make this. We have avocado in our smoothies quite frequently so when I came across this recipe I thought it would be really good. It's popular in Brazil to use avocados in desserts, but I haven't really seen anything like this locally.
Read MoreI haven't made cookies for a while and was feeling a bit overdue. I found this recipe in La Tartine Gourmande's book, the cookies are gluten-free and really delicious. Sweet but not overly sweet. I'm not a big fan of too too sweet, where the sugar over powers any and all flavors. I liked the idea of tahini in a cookie and it works!
Read MoreThis bread is pretty amazing, it's a big payoff considering the small amount of effort that you put in and the results are impressive. It has a wonderful crispy crust and chewy texture. And it just takes time. It sits for about 18 hours doing it's magic. If you haven't heard of this no-knead bread recipe and you like homemade bread, or any bread for that matter, you will love this, the recipe has been around for a few years, it's adapted from Sullivan Street Bakery featured in New York Times by Mark Bittman.
I love the color of this salad but it wasn't what I originally intended. I picked up some golden and red beets yesterday at the farmer's market, or rather what I thought were red beets. It looks like a red beet on the outside, but lo and behold all kinds of colors inside, they're really beautiful. If you slice them in wedges they have a nice sunset coloring from pale yellow to deep red.
Read MoreI finally bought a loaf pan. I have all sorts of baking dishes and pans, but never a loaf pan. Go figure. So I wanted to make something good. I've tried my hand at muffins many times and they were always ok, but nothing great, so I was pretty determined to get this right. And as it turns out this is a really wonderful recipe, it's adapted from Ina Garten with just a couple changes. It's moist, not
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