Late summer dishes are all about simplicity. Raw veggies fresh from the garden, olive oil and salt. The best thing about summer is indeed the produce that is readily available. Tomatoes are just coming into their state of perfection, because really they aren’t worth eating any other time of the year. Not to mention the basil that is coming in our CSA boxes so it’s no longer a treat, but a staple. Here tomatoes, cucumber, and green beans are seasoned, cut and stacked into a chic little dish. Something that takes 15 minutes to make, but would be an impressive starter to any meal.
I don’t like green tea. You know me, I am coffee, not tea. But when you’re talking about making a custard base ice cream, the addition of the floral jasmine tea with the vanilla made a smooth sweet rich yet light ice cream. Perfect for these days when turning on the oven seems like the devil will then reside in your house.
Hey everyone! I have something exciting to share with you! We have been invited to check out the new movie The Hundred Foot Journey weeks before it comes out. I am so excited about this film, it looks so whimsey and romantic, centered around food. The best kind of movie if you ask me. I am bringing my family, of course, and we cannot wait to watch and become inspired!
Here are all the details:
Here’s the fine print:
Seats will be first come, first serve. When you RSVP please indicate that your RSVP is for THE HUNDRED-FOOT JOURNEY at Regal Pioneer Place. Winners will receive a confirmation email from the Studio.
Do you guys remember the summer raspberry birthday cake from last year? I made that one for my sister’s 7th birthday, this year she requested the same cake. Well, I have a hard time making the exact same thing twice, afterall any birthday cake should double as a blog post. So I told her that I would make a raspberry cake, but that it would be a little different. The cake last year was good, very good. But I wanted to step it up. One word: frosting. I am rather simple-minded when it comes to making frosting. Normally a cheaters buttercream, but I went all out on this one. Let’s just say I have seem the light and will forever more be making more effort in the frosting department. Read on, reader, learn the ways of the frosting. This is a Swiss meringue buttercream, apparently another thing the Swiss can do –frosting.
Summer is in full swing people, so far summer has been wonderful, 3 day weekend filled with coffee shops and Paddington. The funniest thing about having him, is people think he’s fake! Sometimes people will come up to us and say that they thought he was a stuffed animal until he moved. Also did you see the trailer for the new Paddington movie? The teaser trailer came out the day after I named the pup. Oh well, the name fits my little fluff to a tee.
Hope everyone is having an amazing summer as well! What are your plans for the 4th of July? Fireworks and a bbq?
I finished my last final last night. The instant relief is something that I will miss once I graduate, as hard as school is that feeling of summer officially being here is unparalleled. I do indeed, have some explaining to do for the reason of being absent, I tend to go on sabbaticals without any warning. But, schools is my priority, as much as I wish this blog could have my 100% attention.
It’s strawberry season! Let us rejoice! There are so many things you can do with fresh, or even frozen. Strawberries and balsamic is one of my favorite combinations, though jarlsburgh and strawberries are magnificent. This recipe just happens to be paleo, vegan, gluten free, vegetarian, with an option to be sugar free (that’s how I make it for myself, see note). You’re welcome. Though I do eat and blog about a lot of cake and French pastries (ahm, this is where I work). I try to limit my intake of large quanties of diary. Using coconut cream is a refreshing change to the use of heavy cream. Though there is a lot of fat in the coconut cream, the fats that are in the coconut are much better for you then ones you would find in milk.
So read on, foodie, dieter, paleoist, non-gluten-eater I love you all too.
I have had salad lyonnaise a couple of times. Normally, it’s so acidic, and the croutons are sub-par. But I am reading Mastering the Art of French Eating and am currently on the Lyon–salad lyonnaise chapter. And hearing Ann talk about the salad made me want to try to create a more authentic version of the iconic lunch. And I must say I was so happy with the result. It is a little more involved then your average salad, but it’s French, why would you think it would be simple? I didn’t add and croutons to my salad, they were not needed. But feel free to add if you would like!
I kind of always thought of cauliflower as a throwaway vegetable. It was flavorless and a little weird. It is like it wants to be like it’s cool green friend broccoli, but never made it. Lately, I have unofficially been trying to make vegetables more glamours; in order to make myself eat more of the good stuff. How do you make something as mundane as cauliflower beautiful and into one of the best side-dishes you will ever eat? Butter, of course, silly question. This recipe is wonderful, and super easy. It makes such a great side dish.
Couple of things, I like to serve mine with ricotta spiked with paprika and garlic salt. And, if you wanted to sprinkle 1/4 cup greater parmazen on before baking that is wonderful too.
I am kind of a newbie when it comes to that love of bacon that everyone has. I used to skip the bacon if it was an option at a meal. And I think I know why. Mom, I am sorry to say, but you burn your bacon to a point that is uneatable. You turn it to char, and it’s gross. Now that I can cook my own bacon, and it’s not charcoal, bacon is the best thing on the freaking planet. Sorry to disappoint you mom, but you really need to work on your bacon frying skills. So in celebration of my recent covert to the bacon side, let us top everything with bacon!
These little babies were inspired by a Bluestar doughnut that was brought to me by my awesome co-workers on my birthday. She actually brought a whole box to the shop during my shift, sweetest thing ever.
As far as doughnut pans go, I use this one.