Month: March 2008

Passion Nut?

Passion Nut?

Its time again for another Daring Baker post! This is an especially fun one, as there was quite a bit of leeway in the flavoring and decorating. So expect to see many many fancy layer cakes in the blogosphere today! The hostess this month was […]

Kona Kampachi Sushi

Kona Kampachi Sushi

One of my favorite things to eat is sushi. Although I’m half Japanese, I was a wimp and didn’t try sushi until I was in my early 20’s. I was always afraid of eating raw fish, but after my first taste, I was hooked. With […]

Egg-celent cookies

Egg-celent cookies

I just wasn’t feeling Eastery this year. We didn’t even have an Easter dinner… just a little homemade guacamole and Coronas while watching a movie. I know, I’m a bad wife, but we’ve been so busy with Stephan’s business, it just slipped my mind. Its definitely Wedding season in South Florida! Anyway, instead of making Easter Dinner, I woke up on Sunday morning and decided to make my favorite sugar cookies. I used the same recipe from my Halloween cookies, but ommitted the baking soda. I spent some time decorating them with pink, blue and yellow Royal Icing.
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Fishing Online?

Fishing Online?

Since I’ve experienced the joys of online shopping, my days at the mall are few and far between. I’ve recently started to buy some food related products online, and it’s just opened up a whole new world! I received an email from Kona Blue and […]

Blueberry Galette

Blueberry Galette

As usual, I had something on the verge of going bad in my fridge (blueberries) and decided to salvage them by baking something. I found this galette recipe in my Essential Baker cookbook. It’s my kind of recipe… very easy, and not labor intensive. I […]

Winey Chicken

Winey Chicken

While flipping through this month’s Gourmet Magazine, this particular recipe caught my eye. Its the Alsatian version of Coq Au Vin, which is one of my favorite braised dishes. Instead of the usual red wine, this recipe calls for a Riesling from the Alsace region of France, and is finished off with a small amount of cream or creme fraiche. This recipe was incredibly quick and had very little prep. It does have a shockingly large amount of leeks, which made me a little dubious of the outcome. When the leeks cooked, however, they lent a delicious flavor to the sauce. Just make sure you have some crusty French Bread to sop up the amazing sauce. Wonderful!

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Rump Cake

Rump Cake

Rum Raisin + Pound Cake = Rump Cake? Hey if Bennifer, TomKat and Brangelina are legit, then so is my rump cake! Mmmmkay! This recipe came from The Essential Baker by Carole Bloom. Stephan’s favorite ice cream is Rum Raisin, and when I came across […]

Who You Callin’ Chicken?

Who You Callin’ Chicken?

I was in the mood for some comfort food, and decided to make a whole roasted chicken. The Purdue All Natural Roasters were on sale too, so that made my decision even easier. I always keep it very simple… stuffed with aromatics and roasted on […]