There’s a restaurant near Aaron’s office called Rice that makes, you guessed it, really good rice. There’s one dish that I always get and it comes with this crazy amazing black rice with edamame. It’s the kind of dish that when Aaron told me about it, I was a little iffy on, but then when I tried it I was a happy, happy lady. After having it a few times and thinking about it many more, I decided that it was time recreate it at home. Continue reading »
It’s been a while since I’ve made pancakes, but let me tell you, I’m coming back with a bang. Every weekend I walk past a restaurant that serves the cutest little silver dollar pancakes all stacked on top of one another. That’s where I got the idea to make some of the miniature pancakes… but what to put in them? I opened up my pantry, dug around a bit (I have way too many impulse purchase spices, sauces etc hanging out in there) and that’s when I saw my jar of coconut. Yup, that sounded just right, especially if I combined it with a little orange zest. That’s how orange coconut silver dollar pancakes were born. Continue reading »
I had a cocktail party last weekend that was full of all sorts of tasty infused vodkas, the delicious infused tequila you saw earlier this week along with homemade ginger ale and other goodies. I’m hoping to share all my infusions with you over the month of May, so get ready for some tasty cocktails.
I’m starting out with the tamest one, which is vodka infused with blood oranges. Infusions are a super fun way to mix up your cocktails and experiment with different flavors. You can infuse vodka with just about any flavor you can thing of… citrus is just the beginning. Continue reading »
I have to admit something. My knife skills are bad news. I desperately need to take a class because there’s no telling when a finger is going to go missing. Things get especially bad when I try to cut an onion, which is rather often. You’d think practice would make perfect, but instead I usually end up cutting it a different way each time and am left with a crazy assortment of onion chunks and tears streaked down my cheeks.
Well, the other day I saw chef Jacques Pepin cut an onion on his tv show and everything just clicked. He made it look so simple, I just had to try his technique out. Let me tell you, it is life changing. It’s so simple, and once you get the steps down, it’s a breeze. And the quicker you can cut an onion, the less likely you’ll cry. Ok, do it with me, you’ll be happy you did. Continue reading »
Margaritas are my most favorite cocktail, so when Cinco de Mayo rolls around, you can bet I’m going to be prepared. I recently had a margarita that used jalepeño infused tequila and it kind of rocked my world. Since I know a thing or two about infusing booze, I figured this year I’d take it up a notch by infusing some tequila. Continue reading »
I’m one of those people who needs to eat breakfast before heading out to work each morning. One of my favorite things to eat is an english muffin or portuguese roll (a denser, doughier cousin to the english muffin) with a little butter and jam or honey. I came across a recipe for homemade english muffins over at Annie’s Eats and I just had to make it.
dulce de leche brownies
I am a sucker for brownies. Cake, yeah it’s ok, cupcakes even better, but offer me a brownie and we’re golden. And that’s just plain old brownies. Imagine my delight when I came across a recipe for dulce de leche brownies over on David Lebovitz’s site. Does life get any better? Why yes it does because I just happened to have some dulce de leche in fridge from our trip to Argentina. I think it was fate.
I’m used to my mom’s recipe for brownies that just uses cocoa powder for the chocolate flavor, but this recipe is the real deal and calls for chocolate bits to be melted down and the other ingredients added to it. It’s not as intimidating as I thought it might be and is actually rather efficient because you can just add everything right into the pan. Continue reading »