I love making ice cream, though it’s a VERY rare treat. The flavors and texture of handmade is worlds away from anything in a carton.
A few years ago, when I was living in the mountains of Northern California, I had several neighbors who were also complete food maniacs. We’d invite one another over for meals, and spend hours discussing … Read more
I love making risotto. The slow process of adding hot, aromatic, stock to the cooking rice and watching the rice plump up and release its starches into creaminess is beautiful.
Last night, my sweetie brought home a bunch of very expensive winter asparagus. It’s really pumpkin weather, but still, what to do with this wonderful largesse?
Risotto seemed both warming … Read more
When I first started cooking for myself, I thought that all roasted chickens had to be stuffed. That made it a rather more complicated affair than it actually needs to be, and it also ends up steaming the meat while leaving the skin somewhat soft.
One evening, I was in a hurry and didn’t have stuffing ingredients at hand. I … Read more
This is a wonderful holiday dish, but it’s also delicious any time in the fall and winter. It first began life as a yam dish with maple syrup and raisins. Then a low carb life came along, and this version was born! If you can afford it, a few raises, cut in half, could be added 🙂
Roast Pumpkin with … Read more
I found this recipe at AllRecipes.com. A quick chocolate glaze, and this cake’s ready for special occasions!
Flourless Chocolate Torte
Yield: 1 8-inch round cake, 8 servings
1/2 cup water
1/4 teaspoon salt
3/4 cup coconut sugar (or 3/4 tsp. stevia & 2.5 T. yogurt)
18 ounces Scharffen Berger unsweetened baking chocolate… Read more
I use this on my favorite kale salad, and it looks simple, but it has a sophisticated bite to it. Great on any salad, it’s also good as a dressing for a warm Asian veggies salad, too.
Yield: 8 servings, 1 tablespoon each
1 tablespoon lemon juice
1 tablespoon rice vinegar
6 tablespoons toasted sesame oil
1 … Read more