The first thing we should tell you is that there is no sugar or dairy in anything in this post. And if you think that's weird, just wait until you hear what's up in this business!
Wednesday, February 16, 2011
Chocolate Covered Awesomes
What happens when you cover roasted almonds and fresh popped popcorn with chocolate? The correct answer is: awesome.
The first thing we should tell you is that there is no sugar or dairy in anything in this post. And if you think that's weird, just wait until you hear what's up in this business!
The first thing we should tell you is that there is no sugar or dairy in anything in this post. And if you think that's weird, just wait until you hear what's up in this business!
Saturday, February 12, 2011
The Asianish stuck-pot dish?
Sometimes we get sick of making normal food and want to try something that might not completely come together. Not only did this come together, but it ended up being pretty hardcore.
The concept behind a stuck-pot dish is having some kind of savory-awesome-crispy thing on the bottom of a cast iron skillet type pan with a bunch of goodness spread on top, then baked/roasted. We started with Japanese sweet potato on the bottom:
This was topped with snips of broccoli and cauliflower tossed with fresh ginger, soy sauce, garlic, fresh-ground peanuts, sesame seeds and diced purple cabbage. Before we put it in the oven we spread on a layer of thinly sliced tomatoes...these bad boys get all roasty and sweet when this is in the oven. See below:
The concept behind a stuck-pot dish is having some kind of savory-awesome-crispy thing on the bottom of a cast iron skillet type pan with a bunch of goodness spread on top, then baked/roasted. We started with Japanese sweet potato on the bottom:
Homemade Pizza, Ka-Pow!
Yes, pizza, you know it, you love it - now live it.
Normally we'd use 00 flour but we had run out, so I supplemented half of the flour with whole wheat pastry flour; and in a crispy/chewy/toothsome way, it worked.
So, what do you put on pizza? Unless we're making specific pizza for a group of people, we've always used pizza as a vehicle for using up whatever we have left in the fridge. This go around we had a bunch of basil so I whipped up some quick pesto for the sauce. We also had some tomato, sun-dried tomato, asparagus, garlic and a hard raw cheddar.
Normally we'd use 00 flour but we had run out, so I supplemented half of the flour with whole wheat pastry flour; and in a crispy/chewy/toothsome way, it worked.
So, what do you put on pizza? Unless we're making specific pizza for a group of people, we've always used pizza as a vehicle for using up whatever we have left in the fridge. This go around we had a bunch of basil so I whipped up some quick pesto for the sauce. We also had some tomato, sun-dried tomato, asparagus, garlic and a hard raw cheddar.
Grilled brussels sprouts you'll slap someone for
When I was a kid my grandmother used to boil Brussels Sprouts; I don't know if I've ever tasted anything quite so slimy and gross (sorry Grandma!), so when Katie suggested we make Brussels Sprouts a few years ago I thought she must be crazy. But we did it anyway and, shockingly, they were delicious. We've done them about ten different ways, but grilling them is my absolute favorite.
If you grill the Brussels sprouts, it's nice to marinate them first because all that tasty goodness gets sucked up into that little mini-cabbage head. We used a little balsamic vinegar, mustard, garlic, olive oil and, of course, salt and pepper. The vinegar and mustard caramelize on the outside, and what you're left with is an amazing little popper.
If you grill the Brussels sprouts, it's nice to marinate them first because all that tasty goodness gets sucked up into that little mini-cabbage head. We used a little balsamic vinegar, mustard, garlic, olive oil and, of course, salt and pepper. The vinegar and mustard caramelize on the outside, and what you're left with is an amazing little popper.
Monday, February 7, 2011
Taking it from the top
According to everyone's Mother you should always start the day off with a good breakfast... so why not a blog too?
We had a bunch of eggs left over after making some fresh pasta (which we'll be ecstatic to share with you in a later post) so we decided to go with the ol' American favorite "Eggs In A Hole". Eggs in a hole is one of those classic breakfasts from our pioneering days and it's known by about one bazillion different names; but the "hole" variation is pretty snappy... although Katie would probably prefer "Eggs in a Basket" because "basket" sounds cuter. Anyway, the finished product should look a little something like this:
Instead of going into too much detail on how to create these magical little pieces of wonder we'll show you. It's really easy; put butter in a pan, get some bread (we used potato bread, because we had it) and put some holes in it, then put the bread in a pan - put the eggs in the bread, flip and eat, bam! Oh, and don't forget to toast up the little holes too. We put taleggio cheese and raspberry jam on our toasty-rounds. See below...
We had a bunch of eggs left over after making some fresh pasta (which we'll be ecstatic to share with you in a later post) so we decided to go with the ol' American favorite "Eggs In A Hole". Eggs in a hole is one of those classic breakfasts from our pioneering days and it's known by about one bazillion different names; but the "hole" variation is pretty snappy... although Katie would probably prefer "Eggs in a Basket" because "basket" sounds cuter. Anyway, the finished product should look a little something like this:
Instead of going into too much detail on how to create these magical little pieces of wonder we'll show you. It's really easy; put butter in a pan, get some bread (we used potato bread, because we had it) and put some holes in it, then put the bread in a pan - put the eggs in the bread, flip and eat, bam! Oh, and don't forget to toast up the little holes too. We put taleggio cheese and raspberry jam on our toasty-rounds. See below...
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