Lately I'm finding myself interested in trying new grains, like black rice for this salad, it's something I probably had in a restaurant before but never thought to make myself, well those days are over. And I'm happy for it. And maybe a bit healthier? Black rice is high in iron and very nutritious, rivaling blueberries with antioxidants. And it tastes really good!
Read MoreI really love this soup. We made it quite a while ago when Bea's book "La Tartine Gourmande: Recipes for an Inspired Life" first came out. I've had vegetarian soups before that were ok but not great, and this one is quite tasty so it was not forgotten.
Read MoreIt's March in California, should be nice and warm right? Nope. It's cold here this week in San Francisco, we live on top of a hill and today the wind has a strong pacific ocean chill to it. Warmer days to come, but a good day for baking. And chocolate.
Read MoreAnd 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!
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