Roundup of Food Blog Posts I’ve Enjoyed #2
The subject of the photo above is our beautiful and inedible kitty, Katya. It was taken by a fellow named Brad while Katya was still in the possession of her previous owner, Lisa. It is, of course, completely unrelated to this post.
I forgot to photograph yesterday’s rhubarb cream pie, so instead here’s another collection of links to posts from various food blogs out there that I think are just wonderful. Enjoy!
I am starving for David Lebovitz‘s Kouign Amann, a richly caramelized pastry that looks like the perfect excuse to stock up on some top-notch salted butter. I can imagine the crunch of the salt amidst all that sticky sweet being fabulous.
Back when I was thinking about what to do with those tamarinds I’d been seeing in the supermarket, Saffron Hut came out with A Palette of Flavors – Chutneys. Starting with a gorgeous photo of the chutneys laid out on an artist’s palette where they belong, she goes on to give recipes for tamarind chutney, coconut chutney, coriander chutney, and capsicum chutney. I should finally make that blueberry port chutney I was daydreaming about for the last week before the move.
I’ll admit, all I really want to steal from this recipe is the concept of sage-poached cherries. Those could be marvelous in all sorts of dishes.
S at Chubby Hubby made a fantastic looking bowl of Khao Soi Gai, which turns out to be a curry with egg noodles cooked two different ways, some under the curry absorbing sauce, and some fried and placed atop the curry for crispy fun. I drool at the thought.
This green asparagus tart with potatoes over at delicious:days is just right for spring, and my OCD-ish brain is very pleased with the way the asparagus looks, lined up perfectly, after the tart is cut into strips.
The Thai black rice pudding made by Brendan at Something in Season looks so dramatic with those raspberries perched atop it. Maybe I just like it because it almost looks like chocolate, but like it I do.
Heidi made Beeramisu – a Tiramisu variant made with beer, of course. As soon as I get a chance, I’m going to follow her recipe using framboise lambic instead of porter. I can’t wait to see how that turns out.
I am thoroughly impressed by Bron‘s Yesterday’s Brioche, Frangelico, Chocolate and Pear Cakes. They take stale brioche and turn it into these elegant little cakes with long, slender, witchy spikes of pear that look like they want to be eaten while sitting at an outdoor table at a chic cafe in the late afternoon in early summer.