Round 2 of research into making the ultimate bacon chocolate cupcakes and I discovered something so much better than caramelized bacon: chocolate covered bacon! How did I not think of that before? I had envisioned little pieces of chocolate covered bacon, sort of like chocolate chips. Part of what I didn’t like about the original […] Read more…
Archive of ‘Recipe’ category
Week 17: Farro
Farro is the most controversial grain I’ve ever encountered. Here is it’s background: farro is an ancient grain, a type of wheat that was one of the first domesticated plants in the Middle East. However, it’s a low yielding crop and has been replaced over the years by its cousin modern wheat. It still remains […] Read more…
Spring Vegetables
It’s spring! The sun is out, temperatures are rising, and spring vegetables are appearing at the market. Earlier this week I celebrated by making this simple sauteed baby artichokes recipe and lightly grilling asparagus with olive oil, salt and pepper. They were both simple, lovely spring dishes. Have you been enjoying any spring produce lately? […] Read more…
Caramelized Bacon
In preparation to make the ultimate chocolate bacon cupcakes, I both listened to your comments and did a little research on my own. I stumbled upon caramelizing bacon – something I’d never tried or even seen done before. Sugar + bacon? This was something I had to try! It was amazing! Look at that shine […] Read more…
Week 16: Chayote
Chayote is another one of the unusual ingredients I’ve found to have several aliases. In different countries it is known as sayote, mango squash, choko, chuchu, chow-chow, chocho, christophene, custard marrow, xuxu, mirliton, and the most fitting, vegetable pear and pear squash. They really do look a lot like pears, except a bit more wrinkly. […] Read more…