Over eleven thousand people have pinned my memorial day cocktail blog. The Long Island Ice Tea seems to be of particular interest. Because of this, I’ve started working on a small ebook of classic cocktails everyone should know how to make. And one day soon, maybe before Marston graduates high school, I’ll finish it. One of the cocktails will be the Lemon Drop Martini (one of my personal favorites) so I’m sharing it with you all today as a little preview!
Today I’m sharing one of my new favorite recipes: Kumquat Stuffed Porchetta with Crispy Sage Potatoes. It is different, versatile and basically just a massive bacon roast. Bacon makes everyone happy except my friend Hope, but that sounds like a personal problem to me. This dish is wonderful for feeding a crowd and most of the prep work can be down in advance. Also, the leftovers make great sandwiches!
I’ve been on a journey to develop a recipe where my chocolate chip cookie didn’t turn into a cookie puddle in the oven, for years. My grandma always taught me to do half butter and half crisco. But I’ll be honest, when you do that, you get half flavor.
I had an old roommate from my mid-twenties who used to make the most amazing chocolate chip cookie recipe with a really complicated method that required like twelve bowls. But seriously, who has time to wash twelve bowls?
This is my chocolate chip cookie recipe I’ve come up with. I share my notes on why I’ve done the things I’ve done.
I told you yesterday why you should not go out to eat on Valentine’s Day. In case you were getting all sneaky and thinking, okay, I’ll just go out for brunch, DON’T BE DOING THAT. Same song, second verse guys. My favorite thing in the world is to go out to eat and experience someone else’s imagination in the form of food. It is where all my disposable income goes. But when it comes to V-day, just wait an extra week. Let the chaos calm down and return to your favorite restaurant when they are not swarmed with patrons who haven’t gone out to eat since last Valentine’s Day.
Instead, wake up early and make her/him breakfast in bed. These delicious Mexican Beignets with Chocolate Dipping Sauce will change your life, or at least your morning.
Valentine’s Day is in 6 days. As a former bartender and restaurant server, the absolute worst day you can go out to eat is Valentines Day, (followed quickly by Mother’s Day). EVERYONE and their cousin (but hopefully not with their cousin) is going out to eat on Valentine’s Day. Don’t join that circus. That’s not love, that’s insanity! Why would you want to spend $300 on overpriced wine and steak when you could stay home, drink the same bottle of wine for $50 and make these red wine braised short ribs?
I catered a dinner party last week. I don’t typically like catering. There’s a lot of pressure and it’s hard cooking and transporting the food. But, occasionally for friends, I’ll make an exception. Especially if they give me a little creative leeway. I made a number of fun dishes that I’ll be sharing over the next week or three. But today, I’m sharing these pickled radishes in case you need an easy last minute Super Bowl hors d’oeuvres. And listen, READ THE REST OF THE BLOG before you start getting grossed out from pickled radishes. THEY’RE SO YUMMY.
Unfortunately for my brother and dad, they are die hard Redskin fans. It’s a little pathetic, I feel bad for them. But they get to eat good food (like these pork belly sliders), so that makes the Super Bowl a little more fun when your team isn’t in the final game of the season.
A few weeks ago, I made this blood orange curd and tried to find a way to add it to a cookie, because I was craving cookies (mostly that’s how these recipes come about). Ever the lover of the chocolate and orange combination, I paired it with a chocolate ganache and a salted short bread cookie for a bar that tastes almost more like a candy bar than it does a cookie.
Are you sick of the blood orange posts yet? Love it or hate it, this Blood Orange Curd recipe is the last post for the season. Okay actually tomorrow will be the last post because that’s when I am sharing a recipe for Blood Orange Chocolate Short Bread Bars. But then we’re done!
I made more food with citrus, because a) the oranges in California are SO amazing right now b)I believe food tastes better when you cook with the seasons c) my wallet likes it when I cook with the seasons. (Have you noticed how expensive raspberries are in January? Also how gross?).
I also included jerusalem artichoke because a)I read it in a recipe that I share below b)they are also in season c)It’s exhausting cooking rice, potatoes, quinoa or couscous for every meal. And apparently if I don’t cook a carb “I wish death upon my husband and my offspring.”