I could marry an anchovy. I LOVE THEM! I like radishes, but we we’re not talking nuptials… until now.
I was searching for antipasto ideas for my Chocabaret Success!!! party and I came across a recipe for cold radishes in an anchovy and garlic paste. It sounded good, but I forgot to buy the radishes and I ran out of time.
When I was racking my brain, two days later, for tapas ideas, the radishes popped up. BUT, I thought how much better it would be to roast the radishes. Roasting softens the flavor and makes them sweeter which would contrast well with the saltiness of the anchovies. So I whipped up this recipe.
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.
Inspired by my faithful companion, my cell phone and an abundance of green tomatoes from my garden, this green tomato chutney recipe is named 4G for its four “green” ingredients: green tomatoes, green apples, green chilies, green mint.
The only thing I like better than a food crawl is a cabana boy ’n‘ food crawl. That’s where I and my most favorite food pals lie around in complete comfort, sipping sauvignon blanc, while being fed the most delicious foods in New York City by hot nubile young men while other hot young things scamper around town bringing more and more treats. Maybe this should be called a cabana boy crawl NOT! ← THIS DOES NOT EXIST!!! (but don’t you think it should?)
The first time I ordered the banana split at The Chocolate Room… in Brooklyn… around the corner from my house… I knew there would be trouble. They brûlée the bananas!! Plus, they use really good caramel sauce, really good raspberry sauce, really good ice cream and of course really, really, really good hot fudge sauce. You can have this same sort of “dessert trouble”—the best kind—at home for a potluck, party or even a holiday event.
Was it smooth sailing? No… not quite… at all. But it wasn’t a disaster like the space shuttle Challenger, either. And yet, there was this feeling of unease, uncertainty… a feeling of shame.
This morning I woke up at 5:30 trying to get present. That means I woke up feeling my heart beating hard and my chest feeling tight and my thoughts whirling around in my head.
So I took a shot of Rescue Remedy and tried to get present. I tried not to think about all the things I have to get done before the launch of my Chocabaret Kickstarter campaign in one short week. The “now” one short week that’s been nine months in the making.
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.
