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Darker green Persian/Tahitian limes and the smaller, yellower Key limes (photo by Evan Dempsey | © THE NIBBLE). We love the filling of Key lime pie. Not especially a crust fan, we often make the filling alone, to serve crustless in pots de crème or ramekins. If you’ve had Key lime pie made with…
Continue reading “How To Use Key Limes & Key Lime History”
Celebrate National Strawberry Ice Cream Day! (photo © Waitrose). January 15th is National Strawberry Ice Cream Day. We love this easy strawberry ice cream cake adapted from British upscale grocery giant Waitrose. The company has a royal warrant to supply groceries, wine, and spirits to Queen Elizabeth II and to Prince Charles. In this…
Continue reading “FOOD HOLIDAY: An Ice Cream Cake For National Strawberry Ice Cream Day”
Isn’t it beautiful? Romanesco looks like it’s been sculpted by an artist. It’s a member of the cruciferous vegetables family (Brassicaceae) that includes broccoli and cauliflower, among others. If it seems exotic, that’s because we rarely find it in U.S. markets. But romanesco grown in California is in season now. In the U.S., it’s also…
Continue reading “TIP OF THE DAY: Romanesco, Neither Broccoli Nor Cauliflower”
Back in 2006, we reviewed a wonderful product called Sundia Watermelon Juice. It was celestial, tasting like fresh-squeezed watermelon. Alas, the company discontinued the product, and it took until 2014 for another commercial brand to come our way. World Waters debuted its WTRMLN WTR (someone’s idea—not ours—of a clever way to spell “Watermelon Water”). The…
Continue reading “PRODUCT: WTRMLN WTR”
[1] No cream? No problem! Make it from milk and butter (photo © Wisconsin Milk Marketing Board). [2] How about some dessert? Just pour cream over any sliced fruit or berries—or on cooked fruit like baked apples and compote (photo © Spache The Spatula). [3] Butter + Milk = Heavy Cream (photo © Siberkorn |…
Continue reading “TIP OF THE DAY: How To Make Cream From Milk”
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