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.
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.
I love wild things. With things that pop up in the front yard, wild people that chase their dreams, and wild children with wild hair. It’s spring and the wild things seem to be everywhere, and it renews the wildness that lives inside of me that I was never able to put out. Something about that fresh spring breeze that is wafting in though the slider door as I do my math homework. It’s melting that darkness of winter from life. I am so desperately ready for long summer days, and warm nights to live the adventures of my 20th year in.
Did I mention that? I had my 20th birthday a couple of weeks ago. I didn’t end up posting a cake recipe, because we ended up celebrating with a store-bought chocolate beaut that did the job nicely. It was a simple celebration with the best people. I have been contemplating what this year needs to look like, I have a foggy idea, but then again I have no idea. Everything seems so temporary, and easily changed. I love that.
To celebrate the change of season, wild things, and the beauty of temporariness, make dandelion fritters, they are a nice change from the normal pancake/fritters in your life. (You could totally make these bigger and serve them as pancakes)
I love Cheez-It. I love Gold Fish. There are a few food that no matter how I work on making my palate sophisticated. I can’t help but still love a few of those foods that can be found on the convince shelves. Also, cheap maple syrup, I love that stuff, it’s so bad, so good. All that to say, these taste like Cheez -Its. GAHHHHHH. So happy! I also want to play around with making these guys GF. I think it would be super easy to do. Homemade crackers, ok ok ok…
The other day I tried to make an angel food cake. And I totally bombed it. But it did inspire me to try a chiffon cake, an American invention that pushed the egg to its limit. I added some minced orange zest, and topped it with a vanilla orange whipped cream. Really I was just too lazy to make a real frosting for it. I was really happy with the turn out. It has much more flavor then the angel food, probably because it actually contains fat. But I mean come on, you’re making a cake so fat should be involved.
This week is spring break. I can feel my body letting down, and I can start to think about more then getting good grades. Like food, I can now think about food. It’s funny how when a little mind space opens up food is there to fill it. Anyway, I am so excited to have this week to focus a little more attention on this blog. I do love it so.
We all know how I feel about the real Nutella, see here, here, here, here, here. But there is something to be said for a good alternative, using healthy oils, natural sweeteners, and a super simple recipe. My sister (remember this recipe she did for us?) has been working to make this as creamy and Nutella-like as possible. And she finally nailed it. So thanks Jocelyn, keep on making our lives healthier.
Though this really doesn’t contain any hazelnuts, the creaminess and chocolatiness of this spread really is Nutella like. You really should try it, it’s amazing.
(Also, sorry for the lack of posts recently, school has been a bear) Continue reading