Showing posts with label delicious. Show all posts
Showing posts with label delicious. Show all posts
Monday, March 31, 2014
Peach and Blackberry Flognarde As Delicious to Eat as it is Fun to Say!
I was looking around for a name for this unusual clafouti-like combination of peaches, blackberries, thyme and black pepper, when I saw an article that said in France, a clafouti that uses fruit other than cherries is called a flognarde.A flognarde? Yes, a flognarde. I enjoy saying flognarde so much, I think even if this recipe hadnt come out as well as it did, I would have still made it regularly - just to say, flognarde. As I mentioned in the video, I couldnt find a proper French pronunciation, so please enlighten me on how it should really sound. Until then, Im going with "flog-nard."
This recipe is dedicated to the more adventurous among you. I knew going in that the thought of adding black pepper and thyme to a dessert-ish recipe would freak some of you out. But, thats okay.
The pepper gives this a very subtle hint of heat, and the thyme adds an almost unperceivable herbaceous, slightly lemony aroma. Is this something you will enjoy? There is really only one way to know. Enjoy!
1/2 cup wheat flour
2/3 cup sugar
1 1/4 cup milk
3 eggs
1/2 tsp vanilla
1/2 tsp thyme leaves
1/4 tsp fresh black pepper
pinch of salt
1 tsp butter
1 pint blackberries, rinsed
1 ripe peach, sliced
Sunday, March 23, 2014
Slow Food Nation 08 San Francisco Attacked by 50 000 Foodies City Under Delicious Siege
It starts tonight and goes throughout this long, and what looks to be very warm, Labor Day weekend. Heres the link to the Slow Food website in case you havent heard about this potentially historic event. If you are in the area, there are many free, open to the public, events and exhibitions planned - so come on over - the revolution will not be televised, but will be catered.I am covering events Friday, Saturday, and Sunday, for this blog and others, so Im not quite sure when articles, photos, and/or videos will be up. However, rest assured that Ill be sharing as much as I can possibly manage - as soon as I can manage. Stay tuned, and take it slow.
If you are interested, here is a three-part video that cover the origins of the Slow Food movement.
Part 1
Part 2
Part 3
Wednesday, March 5, 2014
The Most Delicious Meal Ive Ever Made Paleo Pad Thai
Heres the thing: these pictures are the worst. I took this at 8 PM last night in my kitchen with absolutely no natural sunlight, not that Id know what it even looks like anymore seeing as we had a BLIZZARD YESTERDAY!!! But I digress. These pictures are the worst.
Theyre the worst because this meal is the best, and the truth is no image could capture how delightfully delicious my paleo take on pad thai is.
Heres the other thing: forget what you know about spaghetti squash. Any time you need a grain-free "noodle," just use a vegetable peeler on some squash and carrots, boil them in some water just as you would real pasta, and then voila! The BEST pasta replacement Ive tried yet.
Covered in delicious almond sauce and you will never order take out pad thai again--even if you could give two shits about paleo.
Paleo Pad Thai
Makes 4 large servings
Almond Sauce
- 3 cloves garlic, peeled and minced
- 1 large knob ginger, peeled and minced
- 1 Tbsp. coconut oil
- 1/2 cup creamy almond butter
- 1 Tbsp. fish sauce
- 1 Tbsp. coconut aminos
- 1 tsp. apple cider vinegar
- 1 tsp. toasted sesame oil
- 1 tsp. honey (optional)
- juice from 1 lime
- 1/3 cup canned coconut milk
- salt and pepper
Pad Thai
- 3 large zucchini squash
- 3 large yellow squash
- 3 large carrots
- 1.5 lb. steamed chicken breast
- green onion, diced (for topping)
- handful of almonds, roughly chopped (for topping)
- fresh lime wedges
1. In a medium saucepan, heat coconut oil over medium heat. Add garlic and ginger and saute for a a minute or two until the oil is fragrant and the garlic and ginger are softened.
2. Add almond butter, fish sauce, coconut aminos, vinegar, oil, honey, lime juice, and coconut milk and whisk until incorporated and smooth. Season with salt and pepper to taste. (If the sauce is too thick, add more coconut milk; if its too thin, add more almond butter. You can also play with the seasonings like fish sauce and coconut aminos until the flavor is the way you like it!)
3. Bring a large pot of water to a boil--salt the water.
4. Using a vegetable peeler, peel the vegetables into wide "noodles". Add them to the boiling water and cook for about 2-3 minutes, or until the "noodles" are tender.
5. Drain noodles and toss them with almond sauce that youve made. (Use as little or as much as you prefer.)
6. Top with sliced chicken breast, green onion, almonds, and fresh lime wedges and serve.
Subscribe to:
Posts (Atom)