I never post seasonally because let’s face it, I’m not that organized and methodical. The only thing that is predictable about me is that I resist predictability. This was supposed to be my post for Valentine’s Day, but that did not work out. BUT, that’s OK because the heart still makes sense since I’m in love.
BUT… it’s not unconditional love. It’s highly conditional. Or should I say seasonal. [SINGS: This is no ordinary love] I’m singing the praises of garlicky roasted tomatoes because this recipe saves me all winter long. Let’s just say if it weren’t for this recipe, I’d be singing the blues…
I think tapas has to be one of my favorite styles of food. I love small plates and lots of ’em. Plus, there’s always tons of garlic and pork in the food. Strangely, not everyone eats pork. As curious as this is to me, it’s a total bonus because it means there will be more pork for the rest of us.
Since they kindly add more pork to my life, I like to look out for vegetarians or vegans when I can. So I made up this excellent tapas or side dish recipe.
He looked great and felt much better, but it was challenging for him when it came to eating out with friends. When you go gluten-free, you’re limited by what you can eat, especially when it comes to sweets because there’s a whole lotta gluten going on.
I’ve always loved to bake. Not because I have such a sweet tooth, but because it makes people really happy. So there’s always lots of gluten in my oven. But, challenged and inspired by Justin and knowing that there’d be more people with gluten allergies at the Brooklyn Flea, where the bake sale was held, I thought let me make something for those folks.
While chocolate has been very, very good to me, I don’t consider it a friend, especially when it comes to making chocolates. It’s made me stomp, scream and cry. I’m certain that at least half my gray hairs are from chocolate. Still I make chocolates because they delight people. So here is a recipe for the easiest way I found for hand tempering chocolate. The seriously easiest way is with a tempering machine, but that is not always an option.
When I was a kid my mom and I loved beets. Yes, even canned. It seems that almost everyone, including my brothers, hated them. I love how they came back into fashion even got trendy. Now everyone’s a beet lover like they were never hating on them. Sure… Sure… If I’d shown up with a roasted beet salad with a preserved lemon dressing topped with dukkah crusted labne balls I would have had to eat it alone.
Gotta love cherry season! There’s nothing like munching on a big bowl of those fresh beauties!
I had a cherry-based dessert at Gotham Bar & Grill recently. I remember thinking that it would have been better with sour cherries because sweet cherries lack the deep cherry flavor and tang that I love.
That got me thinking about adding the tang back into sweet cherries. What if you made them a little sour by pickling them? As it turned out, they are STUNNING! PLUS, you get to have cherries in the winter.
For some reason I wind up with lots of dried fruit scraps. Where do they all come from? Sahadi’s mostly and they are the result of buying them by the pound and 1/2 pound and using them in recipes calling for a cup here and 1/2 cup there.
One year, I wound up with a several pounds of dried apricots after the Chocolate Show. They sat for months and got drier and drier. I kept moving the bag around thinking, “I have to do something with these!.” But they continued to sit around and mock me.