By: Marnely Rodriguez
You might think I’m crazy to be sharing a chocolate treat. Because after the Valentine’s Day chocolate overdose, you might not think that you can eat another bite of chocolaty goodness? But for me- I can have a chocolate treat every day, no matter what!
What makes these crinkle cookies special? The addition of freshly ground pepper! We’ve seen the savory side of the kitchen cross over to the desserts, and spices are a fantastic way to ease your way into it. Balancing sweet and savory spices takes some practice and testing, but after you find that perfect pair, you’ll surely start getting the hang of it. One of my favorite books to reference in this subject is Culinary Artistry by Andrew Dornenburg and Karen Page. It’ll take you by the hand and guide you to flavor pairings, leading you to new discoveries and old favorites.
Here’s a recipe to get you started in this spicy-savory journey! A dough that comes together quickly and just needs a few hours of refrigeration to set, it’s a great cookie to form and freeze for those moments when all you crave is a little chocolate. And we all have those moments, right? [click to continue…]
Photo: Isabelle Palatin
In honor of Mardi Gras today, we’re featuring one of New Orleans’ signature dishes- gumbo! This spicy and hearty stew originated in southern Louisiana as early as the 1700′s. Since then, the South as well as the rest of the country has been enjoying this traditional dish much to our content. Mardi Gras is the perfect occasion to break out the Dutch oven and create a gumbo of your own.
While a traditional gumbo can stay stewing for hours to enhance those creole flavors, this quick and easy recipe can be made in under an hour, which leaves you with enough time to get back to your Mardi Gras festivities. Be sure to finish the meal with a slice of another Fat Tuesday favorite- King Cake. [click to continue…]
Having ignored pork (bacon not included) for most of the fall and winter, I’m taking advantage of our groundhog-mandated extended winter and making the pork dishes that are on my to-do list.
I’ll admit, when I first heard of pork braised in milk, I raised my eyebrows. I don’t keep kosher, but the idea of so egregiously mixing meat and dairy seemed like too much, even for a meat lover like me. I stand corrected. After slowly simmering in a garlicky milk sauce, the pork becomes impossibly tender, infused with the unique aromatics of sage. The milk and garlic reduce together to form a silky sauce that serves as a bath and a dressing for the pork.
This tender and flavorful dish is relatively low impact and easy to make. [click to continue…]
A lot of people rave over the smell of warm apple pie permeating their kitchen. It’s pretty great, but in a “been there, done that” kind of way.
Let’s be rebels. Roast some garlic instead. Its smell is equally aromatic but the finished product is much more hip-friendly, especially when we puree it with some cauliflower and turn it into soup. Now that is just a healthy addiction waiting to happen. (And it’ll make our kitchens smell like an Italian bistro. Bet an apple pie can’t do that!) [click to continue…]
Photo: jmackinnell
Happy President’s Day! Not only is today President’s Day but it’s also Meatless Monday, so while you’re resting at home why not celebrate it a festive dip to set the mood? Whether you’re celebrating today alone or by hosting a gathering for friends, this Grilled Corn and Mango Guacamole is reason to celebrate enough.
The grilled corn and mango add incredible sweetness to this spicy guacamole. Pair it with tortilla or veggie chips for the ultimate afternoon snack.
For the best basic Grilled Corn recipe, check out Food Republic’s recipe here. [click to continue…]
Photo: Susan Russo
By: Kristin Braswell
Searching for the perfect brunch dish can sometimes be daunting. I love eggs; they always make a great brunch option. Omelets, quiches, scrambled, over-easy — the versatility of eggs never end. It’s also a great meal for anytime of day. My favorite way to prepare eggs is as a frittata. It’s a quick, large portion meal that works well with just about any ingredient. I often throw black beans, chunks of avocado, chives and a dollop of sour cream on top of what I’ve coined my southwestern frittata. Kale and Swiss chard are also lovely and nutrient rich ingredients to consider.
A simple frittata to begin with includes feta, spinach and mushroom. Feta works well in eggs because its flavor does not get lost in the dish; its tanginess in the smooth texture of the eggs is as complementary as it is delicious. This is the perfect meal for an at-home brunch session this weekend. Enjoy! [click to continue…]
Photo: clogsilk
Looking for a good drink to spice up your brunch this weekend? Well if you’re tired of the plain ol’ mimosa, why not trade the orange juice for some blackcurrant and create a Champagne cocktail fit for royalty- the Kir Royale of course! Named after Felix Kir (mayor of Dijon in Burgundy), the cocktail was a way to showcase two great products from his region after World War II, crème de cassis and white wine.
Crème de cassis is a blackcurrant liqueur, but the Kir is also made in France with blackberry or peach. The Royale variation came into play when Champagne was replaced for the white wine. This tangy Champagne cocktail is the perfect weekend brunch drink for all those that want a touch of royalty in their life. [click to continue…]
Photo: Ly. H.
By: Ashley Bode
Trends come and go in the world of pastries. For awhile, cupcakes ruled the world, appearances throughout pop culture and into the ovens of single girls everywhere, we can thank Carrie Bradshaw for that. Whoopie Pies moonlighted for a minute, and now the French Macaron seems to be the trend for the sugar-induced.
Macarons are actually Italian in origin, dating back to 1533 during the reign of the Medici family. The original Macarons were simple almond cookies, with the word sharing its etymology with “Macaroni”–both meaning fine dough. It wasn’t until Catherine Medici married Duc d’Orleans who would later become King Henry II of France that these meringue cookies took on status as a French treasure. For a long time Macarons stayed simple and didn’t become a sandwiched treat until the 20th century when French pastry became much more sophisticated and whimsical.
Other than being symbolic of Parisian Romanticism, what makes Macarons so special is that they seem to be something impossible to make at home. Trust is always placed in the pastry bag of experts. My sister and I tried to defy the odds a few weeks ago and go where few home-cooks have gone before. [click to continue…]
Austrians know it as Schnitzel, Italians as Pork Milanese, and Americans simply as Pork Cutlet. In Japan, it’s known as Tonkatsu, but the meaning is the same: a pork cutlet that has been breaded and lightly fried. Tonkatsu is distinguished from the other international cutlets by its accompanying sauce, a sweet and tangy sauce reminiscent of a thick Worcestershire sauce.
Instead of common breadcrumbs, Tonkatsu is encrusted in Japanese panko. Panko is unique because it’s made of larger breadcrumb flakes that are bigger, crunchier and lighter than regular breadcrumbs. The crispy, flaky outer layer seals in the pork chop’s moisture and flavor, without weighing it down or overwhelming the meat. Tonkatsu is traditionally served with miso soup or shredded cabbage and slices of lemon. Brussels sprouts replace cabbage in this version, tossed with spicy red onions and a sweet and citrus soy dressing. Lime wedges add the acidity while highlighting the slight sweetness of the Tonkatsu sauce. [click to continue…]
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