If The Way to the Heart is Through the Stomach, Then I'm About to Engage in a Life-Long Love Affair
These 20 strawberry recipes are the berry best.
(Shot by Randy Harris, Bon Appétit, May 2012)
going into a cinnamon pear cake with vanilla sauce tonight.
Image via Noble Pig
Full Recipe: Smoked Salmon Brunch Taco Bar
Discovered in: My “brining” Trap
About the blog: Noble Pig is a recipe blog bolstered by great taste and self-expression. Cathy, an established Pinot Noir winemaker and freelance writer also kills it in the kitchen.
Reason we picked it: I had anticipated a pork recipe for my first stab at brining, but smoked salmon jumped off my ipad screen. As a taco addict, I couldn’t resist. Cathy caught the Chinook salmon herself, displayed her narrative with beautiful photography and like myself is located in the Willamette Valley. I was sold.
What you’ll need:
- the brine: water, kosher salt, light brown sugar, pure maple syrup
- Salmon filet, coupled with alder wood smoking chips (I added pepper to the maple syrup baste)
- daikon radish, rice vinegar (if you plan to pickle them—I didn’t)
- whipped cream cheese
- pepper jack cheese
- toasted sesame seeds
- furikake, optional (yet recommended, so delicious)
- flour tortillas cut into 4” circles
I’m dying to try this one day good lord.The Daily Trap
Deviled Eggs at the new flat, April 2012
Blackberry Goat Cheese Tart
Inspired by Always With Butter
Yields 1 9-inch tart (or 8 tartlets)
Basil Infused Tart Crust
8 tablespoons (1 stick) butter, room temperature
1/2 cup powdered sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 sprig (5-6 large leaves) fresh basil, shredded
1 cup whole wheat flour
1 cup all purpose flour
In a food processor, blend the butter until smooth and creamy. Add the powdered sugar and process until well mixed. Add in the salt, vanilla extract, and egg and process again. Throw in the basil leaves. Scrape around the bowl if necessary. Add the flours and pulse just until the dough forms a ball. The dough will be the consistency of very soft and sticky cookie dough.
Remove the dough from the bowl, shape into a disk, and wrap in plastic. Chill in refrigerator for 3-4 hours or overnight to firm up the dough.
Preheat oven to 350 degrees F (180 degrees C).
When chilled until firm, roll out the dough on a lightly floured surface until it is 1/8-inch thick (you may have to wait a few minutes for the dough to soften). Cut out rounds of dough to fit the tartlet pans (alternatively, if you are making a large, single tart, roll out the dough and cut a large circle to fit the tart pan). Press the dough carefully into the pans and mend any breaks or tears with excess dough. Stab the bottom several times with a fork so the dough will not rise in the oven.
Bake the tart shells for 15-18 minutes, or until they are lightly colored and the shell feels dry to the touch.
Goat Cheese Filling
5 ounces goat cheese, softened
1/3 cup sour cream
1 large egg
1/4 cup honey
In a small bowl, stir together the goat cheese, sour cream, egg, and honey until absolutely smooth. Pour mixture into large tart shell or divide evenly between individual tart shells. Bake for an additional 20-25 minutes, or until filling is puffed and golden. Allow tarts to cool completely.
12 ounces fresh blackberries
2-3 tablespoons honey, warmed
Fresh basil leaves, shredded
Once tarts are cooled, top with blackberries and drizzle with warm honey. Garnish with shredded basil leaves, if desired. Serve at room temperature or chilled.
To store, chill tarts in the refrigerator in an airtight container.
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