I’ve made so many batches of cherry ice cream, tweaking ingredients, adding more cherry syrup, less cherry syrup, but it just never tasted right. Until one day I realized that the key ingredient to a good cherry ice cream is almond extract!
I love making salads. The fact that you can add such a variety of ingredients to one dish is incredible. It’s so easy to incorporate protein, healthy fats, fruits, veggies, and dairy. The opportunities are endless. Everyone who knows me knows that I either bring the dessert or salad to the potluck.
Who doesn’t love a good tomato sauce, pasta, cheese and a nice full-bodied red wine? This is my first choice for ultimate comfort food. Italian food is probably my favorite cuisine. For our honeymoon, Brent and I spent a few weeks in Italy, and I think that I ate all the best food of my life in the span of those two weeks.
Metropolitan Market is my favorite grocery store in Seattle. The staff are friendly and helpful, and I just love the atmosphere and vibe when I walk into the store. They carry all of my favorite items in one convenient location, which means I no longer have to make multiple stops just to find my favorite goods.
There is something magical that happens once you add Oreo cookies to Rice Krispies, marshmallows, and brown butter. I just had to come up with a recipe of my own so that I could recreate them any time I want.
Risotto takes time and patience. A lot of stirring and ladling broth. Also, good quality ingredients - butter, parmesan, arborio rice. It’s sort of similar to making pasta. Once you have mastered the foundation, you can start experimenting and adding new ingredients and flavors.
The first time I tried a traditional Middle Eastern lentil soup was from a little Mediterranean restaurant in Oakville Canada called Montfort. I was immediately obsessed. I have never quite tasted a soup so rich and creamy without using any cream. I guess the creaminess comes from the starch from the lentils!
Cheesecake has always been one of my favorite desserts. I love pumpkin cheesecake, chocolate cheesecake, and caramel cheesecake, but my favorite cheesecake has to be the apple crisp cheesecake. It’s a perfect combination of flavors and textures.
I love a good chocolate chip cookie. They are probably my favorite kind of cookie. I am not too fussy when it comes to them. I pretty much like them all. Flat and chewy. Crispy and chewy. Puffy and soft. Sweet and salty. Melty and gooey.
This year we took the kids to Coates Christmas Tree Farm in Auburn Washington. It’s now become a family tradition to go out and cut our own Christmas tree, the Sunday following Thanksgiving. This year we opted for the majestic Noble Fir. I love the way they look, with a slight blue tinge. It was fun to go out and make a day of it, with our new family of four.
I’ve been experimenting with new ways to use Brussel sprouts and have stumbled upon this very season appropriate salad with apples, cranberries, peppers, goat cheese, and pecans. It’s the perfect use of Brussel sprouts for a Thanksgiving side. I’m usually not big on salad for Thanksgiving, but this one is just so perfect. It’s festive and has all the the Flavors we know to associate with the holiday.
This soup is a mix of some of my favorite ingredients - pasta, cheese, and tomatoes. It’s hearty and rich, but still feels healthy. Pair it with a nice loaf of fresh bread, and now we’re talking about the prefect meal.
Asparagus is so beautiful this time of year, so I wanted to create a recipe around it. I made some basil and pumpkin seed pesto, and drizzled it on toasted bread with asparagus, avocado, and shaved Parmesan.
Do you ever get on a kick where you make something so delicious you want to eat it for every meal until you get completely sick of it? Welcome to my life, and to this pasta. Currently, I can't get enough, and all I want to eat is this pasta.
In the mean time, I will leave you with my favorite spring salad. It's fresh and colorful and the perfect pop of color for this time of year. I got this crazy awesome mandolin at Christmas, and it slices the radishes into such perfectly beautiful thin strips.
My intentions with this dish were somewhere along the lines of light and summery, crisp and fresh. The addition of the mascarpone cheese adds a nice creaminess and pairs well with the citrus from the lemon. Brent added a touch of green pepper sauce and said that it worked well.
This taco salad is a result of my rummaging through the fridge and pantry throwing together some of my favorite ingredients. I love this salad because it's light yet filling. It's super healthy with a whole lot of crunch.
Since that evening in Milan, I vowed to learn how to make a risotto as good as the one we shared. In the beginning, I started off by making small servings. Not confident in my ability to pull it off, I figured that I wouldn't feel as bad if it didn't turn out and I only made enough for two. Now when I'm making risotto, I'll make enough for a family of 8 - I can't help myself.
I've made this recipe with both dark and milk chocolate. Each is unique in flavor, and really, it's up to you to choose your favorite. Once you've rolled out the dough into a tight tube, and carefully sliced it into perfectly beautiful rounds, your natural instinct is going to be to place them neatly and tightly into a large pan, where they can rise and puff into each other.
Now lets talk about this soup and all of the delicious bits that is encompasses. I made this lemony, white bean, kale, and pasta soup for the first time over the Christmas holidays, after a trip to the grocery store, a handful of my favorite ingredients thrown into a basket. I had just received the book Jerusalem as a gift, and was busy bookmarking the dishes I was most eager to try.
Lately, I've been thinking about my travels. Recreating scenes, flavors, moments in my mind. Last week, I saw two tiny plastic chairs on the sidewalk, and I was overwhelmed with a certain feeling of nostalgia. Some days I just crave the chaos and unpredictability of travel, and today that craving was particularly strong.
This post is long overdue, what with all of my talk about relaxing in Mexico. Margaritas by the pool with guacamole and chips, frozen bananas in chocolate, fish tacos - where are my manners!? I can't believe it has taken me this long to write about lime margaritas on the rocks.
I love the smell of fresh grated ginger and cloves, and I'll use any excuse to bake with these spices. Yes, the thought has crossed my mind to fill the bathtub with holiday spices, but the logical side of my brain tells me that this won't end well.
I wake up in the morning, pick an ingredient that inspires me that day, and go from there. This morning it was strawberries and salad. I decided on some soft buttery spinach, creamy avocado, crunchy almonds, with a sweet citrus dressing. It was a beautiful salad, one that I will gladly create again.