Sake Poached Sea Bass in Parchment
Brown paper packages tied up with strings, these are a few of my favorite things….
Aren’t these the cutest little packages? Can you believe you can actually eat them? This is why I love cooking with parchment paper. The easy clean up is just a bonus. It creates one of the most beautiful presentations when it is plated. Guests (or husbands) wonder what this little package contains as the rip open the contents. The steam rises, and juices flow out from the brown paper. It covers the plate, and beckons to be sopped up by some form of carbohydrate. Read the rest of this entry »
Poached Rhubarb
My whole life, the only time I ever heard the word Rhubarb uttered was with the words strawberry and pie. Why does Rhubarb get pigeon-holed into only one recipe? I feel like it needs a spokesperson like Pork or Milk have to advertise the possibilities of this lovely vegetable. Yes. I said vegetable. Rhubarb is, in fact a vegetable, although, like I said before you only see it paired with strawberries and your Grandma’s buttery-crust.
Baked Almonds with Rosemary and Cayenne - Video
Today is an exciting day for me! My first posted video. Bear with me. I am an amateur. I know I say “um”. A lot.
I love these almonds because not only are they simple to make, but they are addictive for dinner parties or just to snack on during the week. These are a staple with a glass of red wine before all of my Sunday Night Dinners.
The Orangette Meyer Lemon Cake
I am not much of a cake maker. I can whip together a crumble if I have inspiration, but cake is a whole different story. Anything that you have to remove from a pan that you have buttered and lined with parchment slightly scares me.
This recipe was fool proof, but as I re-read the directions from Molly’s Book (and looked at pictures from her site), it looks as if MY cake is upside down (or right side up to the human eye).
I used meyer lemons in this recipe because they are sweeter and ALMOST out of season. They still have that acidic zip that a lemon creates, but it tastes as if the lemon and the mandarin have had a love child. Read the rest of this entry »
Fuji Apple and Agave Nectar Marmalade
I love the word agave (Ah-GAH-vay). It rolls of your tongue as if you are speaking a foreign language. Maybe I also like it because it comes from the same plant that produces tequila!
Not only do I love the word, but I also love the health benefits. Agave has a low glycemic index, which basically mean it does not spike your blood sugar. Therefore, it does not give you extra insulin which causes a slew of medical problems. Read the rest of this entry »
