A great topping for pound cake, scones, pancakes, scones or just about anything you want to add a tangy, sweet kick to!
Read More →Lemon Curd
Silpat(a) Non Grata
Sometimes, you gotta know when to hold ’em and know when to fold ’em. In this case, we replaced our 15 year-old Silpats with new ones when our old ones became impossible to clean.
Read More →Mango Salsa
This is basically just a pico de gallo with mango. That being said, it is an absolutely perfect compliment to blackened fish also on this blog. It also is a great dip for chips!
Read More →Pollo al Vin Cotto
This is adapted from Mario Batali that while isn’t the quickest dish to prepare, isn’t particularly difficult and is certainly impressive. It will also make your home smell wonderful! We like to serve this with rice pilaf or over mashed potatoes but polenta and risotto are great too!
Read More →You Know Nothing Chili
So many moons ago (let’s say 15-20 years ago), I thought I made bad-ass chili. I made it super hot and super chunky and folks said they liked it. Maybe they did. Maybe they were being kind. But as Ygritte was fond of saying: “You know nothing, Jon Snow.”
Read More →Gong Bao Ji Ding
This recipe, aka Sichuan Kung Pao Chicken, is adapted from seriouseats.com. It calls for several ingredients you may not have on hand, which is a bit costly initially, but most have a long shelf life so you can make this delicious meal over and over.
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