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Who could resist a frisée salad with pork belly, prosciutto and truffle vinaigrette? And how about that poached egg? Photo courtesy Due Forni | Las Vegas. People who don’t like to eat salad—and of course, those who do—may well be tempted by this creation from Due Forni in Las Vegas. To a bed of…
Continue reading “TIP OF THE DAY: Poached Egg As A Glamorous Ingredient”
A refreshing spin on iced tea: blackberry purée and fresh blackberries. Photo courtesy Driscoll’s. We love iced tea. Most of it we brew from really fine tea leaves, so flavorful that we don’t even add sugar. You can eliminate the sugar from this home-brewed blackberry iced tea recipe, and allow people to select their…
Continue reading “RECIPE: Blackberry Mint Iced Tea”
A trip to the farmers market yesterday reminded us that brown turkey figs are in season (June through September). Other nice surprises were fresh lychees and okra, but our pitch today is for the figs. Figs are a “locavore” food: The fresh-picked fruit neither keeps well nor transports well. That’s why most figs on the…
Continue reading “PRODUCT: Brown Turkey Figs”
This fresh blackberry dessert with a mascarpone spread is sophisticated yet so easy to make and serve. A tub of mascarpone turns into a sophisticated spread when topped with a simple mixture of balsamic vinegar, brown sugar, blackberries, and basil. Serve it with biscotti, cookies/biscuits, or unsalted crackers, and guests will be asking for the…
Continue reading “NO-BAKE DESSERT: Mascarpone Spread & Basil Blackberries”
No fresh raspberries? Make chocolate raspberry jam. Photo courtesy McConnell’s Ice Cream. When you’re peering into the ice cream case at the market, do you ever long for flavors that don’t exist? Maybe you want chocolate cookie dough, or rum date instead of rum raisin. How about vanilla orange marmalade, a riff on the…
Continue reading “TIP OF THE DAY: Create Your Fantasy Custom Ice Cream Flavors”
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