This eye-catching pie is made with strawberries, bananas, and fresh pastry cream for a fresh summer treat.
Slices of banana are layered into a cinnamon laced graham cracker crust along with a custard made from eggs, milk, sugar, and butter. (more…)
I love all things coconut, especially during the summer. I also love all things pancake – so when I saw this recipe for sweet and salty coconut pancakes posted on G+ I just had to try it.
Coconut milk is used in the pancake batter to give it coconut flavor. But what really makes these pancakes stand out is the coconut syrup made with maple syrup, coconut milk, brown sugar, butter, and a pinch of salt to bring in that Thai flavor combo of sweet and salty (like coconut sticky rice, or salted caramel).
These are some seriously tasty pancakes. Really. Make them. Right now. (more…)
Fresh ripe strawberries, sugar, cream, and a little lemon juice – that is all you need to make this creamy summer treat. And in this recipe there is no cooking involved, so the flavor of the fresh strawberries comes through really well.
No-Cook Strawberry Ice Cream
adapted from Gourmet
1 lb strawberries, trimmed, halved if large
3/4 cup sugar
3/4 tsp fresh lemon juice
1/8 tsp salt
2 cups heavy cream
Coarsely mash strawberries with sugar, lemon juice, and salt using a potato masher in a large bowl. Let stand, stirring and mashing occasionally, 10 minutes.
Transfer half of strawberry mixture to a blender and purée with cream until smooth. Return strawberry cream to bowl with remaining strawberries and chill, stirring occasionally, until very cold, 3 to 6 hours.
Freeze mixture in ice cream maker. Transfer to an airtight container and put in freezer to firm up.
Ice cream keeps 1 week.
In my ever-continuing quest for salmon recipes, I came across this one for salmon topped with goat cheese and baked inside phyllo dough – yum! Who wouldn’t want to eat that? I wanted something pretty light to balance out the dish, so I decided on a fresh pea, feta, and prosciutto salad that was great as a side, but also good enough to eat on its own. (more…)
I am a little bit behind on posting, so to tide you over until I can get myself organized I will show you this super simple and and super tasty snack/dessert. All you have to do is spread one slice of bread with peanut butter and another with Nutella, then top with some banana and strawberry slices.
Press the slices together and dip each side of the sandwich into a combination of beaten egg, milk or cream, and a little cinnamon. Cook in a hot pan with melted butter and you are done! Great for a late night snack, or breakfast with the kiddos – enjoy.
The next stop on the Vegan tour of the DMV was Amma Vegetarian Kitchen in Vienna, VA (click here for parts 1, 2, and 3). Amma is an all vegetarian South Indian restaurant specializing in dosas (crepes) with spicy fillings. Unfortunately we quickly discover that Amma was on the Washingtonian’s list for being vegetarian friendly, NOT vegan friendly – they cook their crepes on a griddle with butter. After a lot of discussion with the man working the counter (who was very patient and helpful) we discovered that were maybe two options for my vegan friend – a fried bread and a whole wheat bread, both served with (SUPER) spicy potatoes and a vegetable stew.
This is my second month to be a part of the Food ‘n Flix bloggers’ circle (see here for my first month). This month is hosted by Tina at Life in the Slow Lane at Squirrel Head Manor; and she has chosen the movie Sideways to be our inspiration.
Sideways is a movie about friendship, relationships, happiness, and most of all – WINE. Set in Napa Valley, vineyards and wineries provide the background to the film and wine almost becomes a character itself.
I wanted to make something that would feel like it belonged in Napa Valley, and that would pair well with wine. I thought about coffee rubbed pork with a wine sauce, or braised ribs, but eventually I settled down on something simple and fresh – Focaccia with grapes, rosemary, pine nuts, olive oil, and sea salt served with fresh homemade ricotta. (more…)
I have been dying to try out the lobster rolls from this famous DC food truck from the moment I first heard about them. Red Hook serves two different styles of lobster rolls: the Connecticut (shown on top) is poached in butter and served warm; the Maine (shown on bottom) is served cold in a light lemon mayonnaise sauce (so light that you can barely even see/taste the mayo). They are both really, really good. The Maine allows the more subtle flavors of lobster to show through but the bread becomes extraneous, whereas on the Connecticut the butter soaked bread is incredibly delicious. I recommend getting one of each, but if you can only get one – I would go with the Connecticut.
The rolls cost $15 each – which may seem like a lot, but the thing is all lobster. I mean – just look at that chunk of claw meat there! This is definitely a food truck worth stalking.
Other stars on the menu include Maine Root Sodas and locally made whoopie pies. They also offer mail-order kits to make your own lobster rolls and you can hire the truck to cater parties!
Set at a six-person bar on the upper level of America Eats Tavern, Minibar is a restaurant within a restaurant. It is also consistently one of the highest rated restaurants in DC – usually within the top 5! It is just as much theater as it is dining while you interact with the chefs and watch them prepare a parade of tiny, one-bite dishes that are clever, whimsical, and above all – delicious. (more…)
Avengers Assemble! We hosted an Avengers movie marathon to celebrate and prepare for the release of the new flick. I thought that it would be the perfect time to try out a recipe from the super cool Jelly Shot Test Kitchen Blog. This boozy, layered jello mold in red, white, and blue was perfect to represent everyone’s favorite goody-two-shoes – Captain America. It would also be great for any upcoming 4th of July celebrations. (more…)
