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!
We brew coffee every morning. For years, we used an inexpensive french press. However, about 3 or 4 months ago, we retired the french press and decided to try something new: the Chemex Coffee Maker. We love it! The coffee is never bitter and we never get bits of coffee grinds in our coffee. It’s wonderful and we highly recommend it.
In addition to coffee, we usually make a few eggs with sauteed greens and bacon. Yet, sometimes we do not have time for all of that. So, on these hot summer days, we simply turn our coffee (which we tend to chill before drinking) into a breakfast smoothie. This coffee and banana smoothie is simple and fast. Plus, it provides a rich flavor and a caffeine boost we enjoy while filing our stomachs. Continue reading →
If you’ve been near an internet-connected device in the past week, you’ve noticed a big welcome back to white potatoes from the folks at Whole9, including them in their Whole30 protocol. Heather and I have read (and gifted) their NY Times best-seller It Starts With Food as well as done Whole30 challenges on several occasions. Definitely check out their resources if you haven’t come across them yet.
That being said, when push comes to shove, we’ve been more lenient with certain starches in our lives than some other things—if one food option has dairy and the other a starch (potato or white rice), we’ll almost always go with the starch. Both of us have family back in Wisconsin, so avoiding cheese isn’t our favorite thing, but the fact of the matter is that it makes us (with the rare exception of the occasional raw cheese) feel worse rather than better. That hasn’t been the case with potatoes, so we’re excited to see them gain more attention and come back into the fold for those of us advocating a real food diet.
Several people have mentioned their rationale behind allowing potatoes in their diet (e.g. The Domestic Man, Primal Palate, Nom Nom Paleo, Mat Lalonde, Paul Jaminet, Mark Sisson, among others), so I won’t beat a dead horse here and hope you won’t call the uber-strict paleo police on us. At the end of the day, we’re advocates for eating with a health-focused perspective, and starches aren’t antithetical to health for all people. When dialing in on the right diet for you, listen to your body, performance, and overall well-being and make adjustments as necessary. Beyond eating real food, I don’t believe there’s only one diet that is healthy for everyone. Ok, on to the stuff you want to see… Continue reading →