vanessa
total posts: 109
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This morsel is a red velvet cupcake topped off with a dollop of cream cheese icing. It was created by Swirlz Cupcakes and it was spot on perfect.
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This pear and tarragon tart was the most delectable pastry I’ve had in years. Created by the incomparable Tart Lady... I’m in love.
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Homemade yogurt with maple pecan granola and peaches. This is seriously delicious.
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Nigel dressed his eggplant with olive oil, feta, mint, and pine nuts but I used olive oil, garlic, chevre, basil, and pistachios…different flavor profile but same concept.
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White chocolate peach torte...it’s rustic good looks belies its sophisticated flavor.
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If food had ratings, like the MPAA ratings on movies, this cake would be rated R…not for nudity, language, drug use, or violence…but for the sheer adult pleasure that this cake provides.
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The cream from Blue Marble Dairy lands on my front doorstep on Thursday afternoon and by Friday evening I’ve got a new batch to dish out for dessert.
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My version may lack authenticity, smoky and otherwise, but they certainly do not lack flavor.
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140 pounds of tomatoes processed in 6 hours...summer's last hurrah!
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Smoked Spanish paprika gives this corn and cabbage salad a special accent...a perfect match to some spicy pork chops.
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A weekend in Chicago provides inspiration for this tangy, cheesy, seasonal salad.
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I asked myself...what would a Roman stuff zucchini with...
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Triple chocolate, oatmeal, pecan cookie just screams for dried cherries...next time I'll be sure to add them.
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I zipped these through the mandoline and turned them into a zesty and light noodle-ish strands...and it killed 2 zucchinis...woohoo!
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Freshly grated nutmeg accents the parmesan in my savory zucchini onion bread.
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It's too hot to do anything except grill up some steaks from locally grown Scottish Highland cattle...they were superb.
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Chocolate zucchini bread...a public service post to assist those who are disappearing under piles of the great green squash.
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Cultured butter is even better....when you start with the best it can only get better.
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These dinner rolls are light, fluffy, and rich. I expose the truth that bread making is a snap...actually it's as easy as 1,2,3!
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I think red currants may be the most perfect addition to a pancake. Their tart zing is the perfect foil to the round sweetness of the maple syrup.
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Yes, you can envy my burger but don't hate me for it.
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I tried to cook tapioca pearls for bubble tea and they kicked my butt! Never again!
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Ostrich is really as delicious as it looks and the flavor is so hard to describe - sort of like beef from another planet.
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The ubiquitous French yogurt cake...uncommonly good and the perfect foil for local seasonal berries.
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These little beauties are the result of some excellent gathering on my part. Olive oil a fleur de sel grace the top - but that does seem like a perfect example of gilding the lily, doesn't it?
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Garlic scape season is here and there is nothing better than garlic scape pesto.
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perk up that chicken with the seasonal taste of cherries...this is Cherry Ginger Chicken!
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Notice the lovely cardamom sable sitting there on the side looking up so coyly...she certainly matched up nicely with the panna cotta and caramel.
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Miniature peppers roasted over the flame...a sizzling big flavor that is quick and easy.
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I used this rhubarb from my CSA box to make a Jumble...Not a pie, not a cobbler, not a grunt, not a crisp... a Jumble!
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Green pizza with pesto, escarole, asparagus, scallions, and pistachios... a chewy, sweet, smoky, crunchy, herby extravaganza!
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I love escarole for its delicate texture yet sturdy crunch and its almost bitter, toothsome flavor. It makes a great snack.
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An eggy-yellow pound cake...part of A Taste of Yellow a Livestrong Day event in support of the Lance Armstrong Foundation.
