• Toasted Hazelnut Chai
  • Kentucky Coffee Spread
  • Banana Guacamole
  • Spicy Shrimp with Wine Rice
  • Double Ginger Chocolate Chunk Scones
  • Artichoke and Blood Orange Salad (with frisee, parsley, and cardamom)
  • Chevre Truffles
  • Clementine Sassafras Ice Cream
  • Jack is Closed (but you can vote for our pie on Sunday)
  • Our Wedding
  • Pecan Mole
  • Son-in-Law Eggs
  • Saffron Turmeric Cake with Meyer Lemon Sorbet, Argan Oil Whipped Cream, Almond Brittle, and Thyme
  • My Triumphant Return, with a Book Giveaway!
  • Miso Almond Romanesco
  • Rosemary Noodles with Pigeon Essences
  • Cranberry Pecan Stuffing
  • Menu for Hope: Dinner for Two at Jack: an occasional restaurant! (Prize # UE03)
  • Home-Cured Salmon with Black Pepper and Coriander
  • Pork & Sundried Tomato Cappelletti with Pomegranate Walnut Sauce
  • Judging the BlissPR Bakeoff
  • Chile Lime Sweet Potatoes with Spinach Clove Yogurt
  • Cinnamon Marzipan Sichuan Peppercorn Truffles
  • Jerk Chicken and Jerk Corn Chowder
  • Pickled Garlic Seeds
  • Zambian Honey and Rumquat Truffles
  • Black and White Cookies
  • Duck Confit and Fig Crostini
  • Book Giveaway: A Pig in Provence by Georgeanne Brennan
  • Duck Hearts with Cinnamon Juniper Sauce

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Archive for March 13th, 2006

March 13, 2006

Cocoa Nib Ice Cream

Cocoa Nib Ice Cream

Cocoa nibs are nothing more than pieces of roasted cocoa beans, the basic building blocks of chocolate. They’re slightly bitter, with an intense flavor that can vary greatly depending on their origin. While you can taste a hint of the chocolate they can become, they really have a unique and incomparable flavor of their own.
I [...]

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