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Mangosteen for $6.99 lb at Buford Highway Farmer’s Market this week These were a bit on the over-ripe side giving them a very soft texture. But, this only added to their sweetness. They basically melted in our mouths and tasted of liquid sugar with a peachy tropical note […]
A shocking amount of chocolate is needed to give this mug of hot chocolate the flavor you would expect, even using 82% extra-dark chocolate. But, I’ll happily give up dessert for this mug of liquid chocolate. It’s worth every sip. To gild the lily, I’ve added a super-sized jumbo marshmallow. […]
Buttermilk Pancakes with Sorrel Syrup Buttermilk Pancakes makes more than enough for 2 2 cups AP flour 3 Tbsp sugar 1 1/2 tsp baking powder 1 tsp baking soda 1 jumbo egg 2 cups buttermilk Combine dry ingredients in a bowl and stir vigorously […]
My goal was to create a slightly healthier breakfast treat by substituting oatmeal for most of the flour. The oatmeal created a very dense and moist bar that we both enjoyed. For me, the flavor is identical to a traditional crisp gingerbread man cookie. Considering how fast they are disappearing, […]
No, these weren’t locally grown. But, I’m not about to walk by an 18 lb bag of perfectly fresh red (deep dark gorgeous red) grapefruit after tasting a sample that was sugary sweet & delicious. And, the icing on the cake? This 18 lb bag was $6.99. From a distance, […]
Is it possible to make ice cream without a maker? Definitely. Most custard based ice creams can be made without an ice cream maker if you incorporate whipped cream (fresh heavy cream, whipped… not artificial whipped cream) into the recipe. If you make this recipe the day you […]
Right now, most of the tomatoes at the market are almost inedible. But, this dish is a good way to make the most out of a bad batch of tomatoes. This soup is extremely hearty and makes a perfect meal with a slice or two of rustic bread that you’ve […] Strozzapreti & Maltagliati Both of these pasta “shapes” take more than one form. Maltagliati refers to any misshapen or badly cut pasta form. Most frequently maltagliati is made by cutting hand rolled pasta into a variety of shapes. Wide strips, diamond shapes, triangular shapes or wedge shapes are common. But, […]
In my family, there are at least a dozen variations of this dish. It’s a dish that has lived on my family’s Christmas Eve (Feast of the Seven Fishes) table for longer than I’ve been on this planet. This is a version I make if I don’t have hours to […]
Using Alton Brown’s brownie recipe for inspiration once again, this adaptation deviates even further from the original. By cutting the butter in half, I solve the too buttery (bordering on greasy) issue. But, I lose most of the delicate super-thin flakes that make a perfect brownie crunch ever-so-slightly under your […] |
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