It’s late summer and that means the heat and humidity are high in the metro DC area. Still, with fall just around the corner, I have been eager to enjoy the comfort of soup. This weekend, we created a slightly sweet and tangy gazpacho. It’s hearty but smooth and bright, so you can eat it as an appetizer or a meal. We hope you savor our sweet potato gazpacho as much as we did! Continue reading →
We were recently invited to a friend’s house for a cookout to which everyone was asked to bring something to grill and share. Inspired by Tony’s book (Read our review here!) to expand our grilling repertoire, we wanted to do something other than our typical, but quite delicious, Quick and Easy Bacon Burgers.
This mediterranean recipe took some advanced preparation, but was otherwise simple. Still, our friends were really impressed and they loved the flavors. We hope you will, too! Continue reading →
We love balsamic vinegar. It goes well with just about any vegetable or protein, and it’s one of our top two go-to seasonings for salmon. With the beautiful weather this weekend, I wanted do something a little different. I wanted to make a balsamic glaze, and I wanted to take advantage of the glorious summer whether and use our grill and cedar planks.
Cedar imparts a beautiful smokey, slightly sweet and earthy flavor to fish and vegetables. By bringing in the balsamic glaze, I hoped to harmoniously blend that flavor with the sweet and tangy richness of the balsamic glaze. The thyme, I thought, would tame some of the sweetness and help blend the cedar and balsamic flavors well.
I’m pleased to say it worked rather well. We hope you enjoy this new twist on some classic flavors for salmon! Continue reading →
Squid is an ingredient that I vilified for a large portion of my life—probably until I was in my early teens. My mom’s insistence that I try all foods at least once, as well as a friend whose parents owned a restaurant, turned me on to calamari. There’s also been some recent news chatter about a certain substitute that some restaurants have allegedly been using as a cost savings measure (tldr; some claim pig rectum is being used, but current evidence points to hearsay and urban legend).
When our local supermarket had organically sourced squid, we couldn’t pass up the opportunity to make a dish that didn’t include frying this delicious cephalopod. This salad is light and refreshing, and would easily work as an appetizer or first course, but can also work as a full meal itself. If you’re looking to put together a more exotic meal without a lot of effort, this is certainly a great way to go. Just note that cleaning and preparing squid can be a little time intensive, so if there is an option to buy them pre-cleaned (and you’re in a hurry), take advantage of it.
Who originally decided to combine salt, caramel, and chocolate? Surprisingly, the internet doesn’t have definitive information (at least that I could find)! Maybe one day I’ll meet a food historian who can tell me. For now, I’m satisfied to extend a gracious “thank you” to Pierre Hermé and Michael Recchiuti, since they seem closely tied to the origin of this delicious dance of decadence. You should thank them, too! Without their influence on the many sweets and treats and daring flavor combinations of today’s food, we might not have this exciting new recipe for you.
Our salted “caramel” chocolate pudding is simple to make and doesn’t actually include caramel. Plus, it’s grain-free, dairy-free, egg-free, and nut-free! In fact, it’s even vegan. So, whip it up, enjoy, and share with all of your friends. We know you’re going to love this dessert!