March 20th, 2017

Butter: Better Brown (Plus An Oreo Brookie Bonus)

We continue our “Better With Butter” series with a story about Founding Foodie Amy’s adventures in fostering children… and friendships. Her secret ingredient to building bonds? It’s usually some kind of sweet treat, and at the heart of this one is brown butter. Continue reading Read more

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Posted in Dear Diary
We The Eaters
August 3rd, 2014

Pistachio-Avocado Cream

Pistachio-Avocado Cream

I think subbing rosewater for the orange blossom would make for an equally delicious flavor. One word of warning, though — both rosewater and orange blossom water can quickly overwhelm a dish. It’s best to start with a small amount and add just a wee bit more at a time, tasting as you go. Also, you’ll notice most ingredients below are “to taste.” Again, you’ll want to taste while you’re mixing things together to end up with a flavor balance that suits you.

1 large avocado
1 1/2 to 2 tablespoons lime juice (to taste)
1/2 cup powdered sugar (to taste)
3/4 cups roasted, shelled (unsalted) pistachios
2 1/2 teaspoons orange blossom water (start here, then add more, 1/4 teaspoon at a time, to taste)
1/4 cup coconut milk
1/2 to 1 teaspoon ground cardamom (to taste)
1/2 cup heavy cream, whipped to stiff peaks

Grind pistachios until fine in a food processor or blender. Add all additional ingredients except the heavy cream and blend until smooth, scraping down as needed. Taste and make any flavor adjustments you like. Scrape into a bowl and fold in the whipped cream until your dessert is incorporated — but don’t stir too much, or you’ll lose all the whipped cream’s lift. Enjoy!

Makes about 4 small ramekins
Originally published in “Sweeten Up Your Sweetheart With Pistachio-Avocado Cream

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Posted in Recipes
We The Eaters
July 20th, 2014

Grilled Berry Pouches and Pound Cake

Summer is winding down, but the heat isn’t quite going with it. Who wants to be in a hot kitchen baking complicated desserts? The steamy temperatures beg for one last hurrah on the grill — so skip the stove and oven! On the menu this week: grilled pound cake with easy-peasy berry pouches. So hit up the market, road side stand or grocer for the last berries of the season, pick up some pound cake, and get grilling! And don’t worry — our lips are sealed if you don’t make the pound cake from scratch! Continue reading Read more

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Posted in Recipes




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photo credit to Aaron Otis Photography 2014


April
We're welcoming spring by giving love to the lesser known, lesser used early seasonal vegetables. Think ramps, fiddlehead ferns, garlic scapes and dandelion greens. They might be hard to come by, but they are so worth the effort!