Macarons are the new cupcake, you cannot go wrong with a French macaron during the holiday season. We made an eggnog inspired macaron filled with rum buttercream, a pistachio macaron filled with yellow chartreuse buttercream and a chocolate macaron filled with ancho chili bittersweet chocolate ganache.
While we were in Palm Springs, our friend Andy, wanted to make a pineapple upside down cake using a fresh pineapple he had sitting around. The dilemma was that the pineapple was really fresh, and not canned. The dilemma I know but most recipes call for canned pineapple. I found a recipe that was featured …
Crisp Belgian endive are lightly dressed with Crema di Balsamico and finished with pungent roquefort for a simple salad course or a light dinner.
Jacqueline and I have been talking about hosting a virtual food event, for the past couple of months. She was twittering and writing about a Spiced Mexican Chicken dish that she served with Tabasco Watermelon Margaritas and we got to thinking that it would be fun to have an event where we provide our readers …
Each month Foodbuzz sponsors an event called Foodbuzz 24,24,24 (24 meals, 24 blogs, 24 hours). Food bloggers who are part of the Foodbuzz network get a chance to submit a proposal for a unique meal and/or food related experience that will be featured by Foodbuzz. For November, we were one of the 24 that were selected!
The November 2009 Daring Bakers Challenge was chosen and hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives. She chose the Italian Pastry, Cannolo (Cannoli is plural), using the cookbooks Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich and The Sopranos Family Cookbook by Allen Rucker; recipes by Michelle Scicolone, as ingredient/direction guides. She added her own modifications/changes, so the recipe is not 100% verbatim from either book.
Roasting kabocha and yellow yellows together until caramelized brings out the sweetness as well as the earthiness of these vegetables before turning them into a rich vegetarian based soup.