August 1, 2012 § 13 Comments
The fashion and design industries are notorious for the phenomenon I call “season creep” as evidenced by heavy cabled sweaters appearing in early August, when the thought of wearing wool is about as appealing as donning chain mail and standing in the center of an unshaded parking lot. The food world seems to be a bit more resistant to season creep, I suppose because it is at the mercy of perishable produce.
However, there’s something to be said for the anticipation of the season and foods to come. Thus, these roasted spicy-sweet pumpkin seeds serve as a sneak preview; they’re rather like that cute dress you wear now with sandals that transitions perfectly into fall with tights, wedge boots, and a cardi. Why yes, I have been shopping online rather a lot lately…
Much like that dress, these roasted pumpkin seeds are great because they’re so versatile. They are at once smoky, spicy, and sweet. Maple syrup, together with melted butter, creates an almost lacquered coating for the pumpkin seeds, with chili powder contributing subtle heat, rosemary adding an herbal freshness, and my tweak, a pinch of onion powder rounding everything out with an extra hit of savoriness.
July 14, 2012 § 6 Comments
Five days is a long time, especially in the summer when there’s no power and it’s averaging over 100 degrees. Your interests before the power outage seem distant — food seems far away and so cooking is out of the question — replaced with the new hobby of lying on the floor in the basement in an attempt to minimize movement. That is, until the power trucks finally come rumbling down the street. I was never the groupie type until that moment, when it was all I could do to not run down the street after them screaming I LOVE YOU!!!
Even now with the electricity back on, it feels like walking through molasses outside. That means it’s time to turn to the food processor, as summertime is really when it shines: with a few pulses it transforms abundant produce and herbs into all sorts of no- or barely-cook meals and dishes, like gazpacho, salsa, granitas, and of course, pesto.
November 12, 2010 § 9 Comments
I’ve always been a big fan of breakfast foods, and while so far I’ve stuck to posts about hot breakfast foods, I also really like cold breakfast foods, like cereals, pastries, and granola. So, since I recently decided to invest in a kitchen scale, which I promptly used to measure yarn*, I figured it was high time to actually measure something edible using the scale. I found a granola recipe, weighed out the oats, and then in typical form promptly ignored the rest of the ingredient list and instructions for my version, meaning I didn’t really use the scale anymore since I used measuring scoops.
This granola is the best I’ve ever had, but it makes sense because I used all my favorite ingredients, in particular cranberries and maple syrup. So basically, if you don’t like what I’ve picked, just swap out the nuts for ones you do like, or change out the dried fruits for ones you enjoy. That way you’re guaranteed a granola you like**.
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