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It’s the reverse of pie à la mode; perhaps it should be called an ice cream crumble. Pie dough crumbles—which are the pie dough version of streusel—are used to put a pie crust “topping” over ice cream. Today’s tip was inspired by The Strawberry Barbara, a sundae from McConnell’s Ice Cream in Santa Barbara. McConnell’s…
Continue reading “TIP OF THE DAY: Pie Dough Crumb Topping On A Sundae”
Today’s tip is: Keep your eyes open for new foods. Then, share them with foodie friends. Hannah Kaminsky of Bittersweet Blog discovered sea asparagus—a vegetable that grows in or adjacent to salt water—on a recent trip to Hawaii. Sea asparagus grows in warm salt marshes and on beaches, there for the foraging. It is harvested…
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Cherry season is fleeting—just a couple of weeks in some locations. It is also frustrating because we’re not having a good cherry season this year. Every cherry we’ve sampled has been bland. They look good but don’t deliver on the palate. The term “cherry-pick” is a hint. The expression comes from harvesting the fruit: The…
Continue reading “Cherry Tart Recipe & How To Select The Best Fresh Cherries”
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”
Yesterday we presented the first five of the world’s 10 spice blends you should know: adobo from Mexico, chili powder from Mexico, five spice from China, garam masala from India and jerk from Jamaica. Even if you won’t be cooking with them anytime soon, you should know them: They’re popular global, popping up in fusion…
Continue reading “TIP OF THE DAY: Spice Blends You Should Know, Part 2”
