Monday, April 22, 2013
Because I've been a bit of a posting slacker - wedding planning has been on my brain - I am reposting one of my favorite spring treat post from this time last year. Sorry:) New recipes coming this week I promise. If you don't like Strawberry Shortcake... well... then use another fruit, because this little stack of deliciousness is worth it in every way. This is a delicious adaptation of the classic, and it starts with a biscuit recipe from Blackberrry Farm (this month, named the #1 Food Hotel according to Bon Appetit Magazine). First, let me say, I am not an Atkins kind of girl, when people say that carbs are addicting, and you should avoid them, these are the biscuits that prove them right. But you can't avoid them, because they're addicting - gotcha! If you make them and then sneak off to a closet with the baking sheet, I would not be surprised. As you readers know, I like a balance of flavors. Salty and sweet; savory and sweet; herbal and sweet. Ok - maybe I just like sweets of all kinds. One of my favorite flavor combos is strawberry and thyme. Thyme is a great herbal counterpoint to the sweet strawberries. Because it's a berry recipe, what better biscuits to make than The Blackberry Farm Cookbook's (please tell me you went out and bought it after the first post) biscuits with a twist. I add chopped thyme and topped half of the biscuits with sugar so they have a little additional sweetness for the shortcake. Full instructions after the jump.
Sunday, April 7, 2013
I think I've said before that breakfast is my favorite meal of the day. And of the breakfast options, nothing beats a good egg dish in my book. This egg dish, however, is not just for breakfast. In fact, it's one of my favorite breakfast-for-dinner options. To make a scramble satisfying enough for dinner, I do my eggs on top of sauteed kale, yellow squash and smoked sausage and top with some freshly grated fontina cheese and two over easy eggs. Yum! The smoky sausage, hearty kale and squash are a perfect base. I like to serve a little Cholula hot sauce on the side for some kick, but that's totally up to you. With a sprinkle of kosher salt and fresh black pepper, you are good to go with a delicious dinner in about 20 minutes.You could also use freshly grated Parmesan on top of your eggs. I love fontina - super creamy and melty! Get the scramble secrets - after the jump !
Tuesday, April 2, 2013
Growing up in Texas, I have had, shall we say, MORE than my fair share of tortilla soup. Maybe 150 bowls? Maybe 200? I could eat it every day. And with this recipe, you might want to as well. I'm on a mission to get everyone across the country to experience this classic (or at least classic in my neck of the woods!) There are so many different variations, from the almost clear, reddish tomato broth with hunks of veggies and chicken, to the thicker, heartier versions with more of a stew-like base. Some add rice, beans, even corn. As long as you have tortillas and chicken in there, you are free to make it your own! I love the flavors, and since I love to garnish as anyone will attest, any soup with more than 5 garnish options per serving is on my favorite list. This tortilla soup is the product of a lifetime of experimentation. I love the heat, the complexity of flavors, and the colorful presentation. It's perfect Gour-Maybe fare, because it seems like just soup, but after that first bite - it's just an explosion of flavor. Make the stock ahead and the rest of the process just takes an hour. You can serve this for your family and have plenty of leftovers - but not for long. Get all the soup secrets after the jump.