This was amazing to make, and eat! I love these types of recipes, this, inspired by Ina Garten’s recipe for potato gratin. Like Ina I am just as obsessed with everything French, if not more. Because truthfully you can never go wrong- French recipes, French wine, French dogs, French underwear if there’s such a thing.
Do enjoy this dish with a glass of French wine (white?) and French music (Carla Bruni?) and be in a French state of mind. You’re welcome.
Bon appetit!
My favorite salads are simple ones made with fresh seasonal ingredients. Pictured is one of my absolute faves made using less than 5 ingredients! Well, minus dressing.
To make it, toss salad greens with thinly sliced cucumber, red onion, crumbled feta; and a lemon and olive oil dressing made using one part lemon juice, two parts olive oil + salt and pepper. For heat and flavor I added enough cayenne pepper to kill a little animal, cause that’s how i like it. And that’s it!
PS. The pictured wine is a dry white by Culemborg, if my memory serves me right.
Remember, as far as salads go, anything goes.
Bon appetit.
Jam addiction, is that a thing? Mine really started when I bought a jar of orgasmic fig jam last year, jeez, that jam was good. Later I went on to sample numerous other flavors including rose jam which i heaped on toast in vulgar amounts. Now i don’t fancy the taste of flowers very much. Right now, orange marmalade is my jam. Certainly I deserve a nod for that smart word play 😀
I terribly disliked orange marmalade as a child. Every time i saw it on the table, i just didn’t understand. Why were they insisting on buying this disgusting jam when one could have had strawberry or red plum jam and just be happier? For Pete’s sake. Now I cannot wait to make my own jar of orange marmalade jam and saying it in full amuses me. Orange marmalade jam.
These cookies feature orange zest in the cookie dough + coconut and macadamia nuts. I thought i’d use up left-over ingredients. After chilling the dough for a scant half hour, I rolled small balls, coated half with coconut flakes and pressed the balls flat; and topped some with marmalade jam while leaving others plain to cater to varied tastes. The result was this gooey, crunchy deliciousness. Yum.
I’ve been reading this recipe book ‘Secrets of the Best Chefs’ by Adam Roberts of Amateur Gourmet, ah, it’s quite nice. I shared it [with no one] on my Facebook fan page and captioned it as averagely written but with an amazing line up of impressive, heavy weight chefs. Actually, it is still amazing to me how the author was able to get them all to share their tips and tricks. So many times while reading the essays I caught my heart rate increasing because food talk is so sexy to me now and that’s ridiculous, well! Get the book, if you’re half as weirdly attracted to food as I am.
So I freestyled this cake. I had a free afternoon which I was excited about, until I caught myself staring at old pictures of myself for hours. Ergo I was very impressed with myself when this came out as it did. In the cake I made use of lime zest and juice inside and out. The cake batter itself is a standard eggless cake recipe with approx 1tbsp lime zest added to it. To make the frosting, I added various amounts of confectioner’s sugar, unsalted butter, lime juice and zest, and milk, actually, until the taste and consistency was to my liking. You do the same.
Toodles!
This is not the best food picture ever or styling, but oh, so delicious! Here, the best rolled sugar cookies. Simple and oh so good.
This is my new favorite quick week-night meal. And pasta can be quite boring, but I find sesame seeds and oil really take it to flavor town.
Enjoy this recipe and do share your results if you do make it.
I love my pink drinks. Girls, am I right? If it’s a pink drink, guaranteed, it’s going to taste good.
To make this, mix 2 parts water melon juice (blend and strain) with 1 part orange juice, and add a good squeeze of lemon. Garnish with thin slices of orange and lemon. No need to add sugar. Nutritious and delicious!
These cookies were bomb to make. Biscotti is an Italian cookie made by baking a whole cookie dough log, slicing it and baking again until crunchy.
This recipe is adapted from Giada de Laurentiis, my girl, and the result is delish. Rosemary in cookies will raise a few eyebrows, I know, but you gotta give this recipe a try. So gooood.
Note: In my cookies I used dried coconut flakes in place of currants, but you may absolutely use currants or other dried fruit if you like. Almonds and other nuts would also make for a great substitute. Get baking.
Hey, good lookin.
Some years ago when I would frequent the village market, my friend and I were addicted to an Asian restaurant at the food court and we always ordered the same thing. It was a scrumptious chicken and cashew nut stir fry served on a bed of rice, or potatoes if you liked, with a salad on the side. I had never had nuts in my food, so imagine the mouthgasm I had especially my first time.
Today’s lunch was a sort of spur of the moment ode to Asian food, which is also my favorite food to cook. This recipe features peanuts, pak choi (or bok choy, a Chinese cabbage available at grocery section usually packaged), a Moroccan spice mix that my mom got from Morocco and chicken breast cubes. I really enjoyed making this dish, I hope you do too!
PS. We’re on Facebook!
This was inspired by Food Network’s Ching-He Huang. Hope you enjoy my version. Continue reading
Taste of Jo 