Roundup of Food Blog Posts I’ve Enjoyed #3
Dave made ciabatta the other day. I don’t think he intended for this loaf to end up looking like a snake, but I’m delighted that it did. It has nothing to do with this post, though.
Enjoy the food blog posts I’ve linked to! They are splendid.
As her entry for The Spice is Right #2: Sweet or Savory?, Linda made curry chocolates. Yes, those are exactly what they sound like: truffles filled with a curry powder chocolate ganache. I was thrilled. I’ve thought about using curry powder in sweets, but never actually tried it. I’m so glad that she did.
Mrs. Canada, The Unemployed Cook, made homemade pasta without using a pasta machine! She is the one who shamed and emboldened me by doing so, given how long I’ve been wanting a pasta machine, never daring to make anything more than nokedli without one. It is because of her that I tried.
Sam made guinness stout ginger cake with ginger ice cream, gingersnap ice cream, and chocolate ginger sauce – ginger overload like that sounds like a blissful way to die.
Dave made a batch of these almond macaroons from Off the Bone with the leftover egg whites last time we tried to make a custard-based ice cream. The ice cream was a failure, but the macaroons were worth the frustration and more. We kept giving baggies of them away to people who had always hated macaroons and watching them close their eyes and swoon as they tasted these. I know what my family is getting served for dessert during Pesach next year.
The folks at Ideas in Food made onion glass. I have no words for how cool that is. I want to build a house of onion glass cards and fill it with ramp smashed potatoes that look like snowmen. I want to fit it into thick black frames and see the world through onion-tinted glasses. What a great toy.
The nutmeg doughnut muffins that Molly made for her Brandon look like the perfect breakfast food… or midnight snack… or just the right thing to serve with tea… actually, I want some right now.
These crispy deep-fried ribs aren’t actually from a food blog post, but I discovered the recipe when Sam gushed over them. We’ve been grilling ribs lately, and Dave makes an incredible barbeque sauce using our homemade sour cherry jam. But oh, I’m just drooling at the thought of what the texture of these ribs must be like.
Rosa made a banana ketchup that I’ll be serving at my next barbeque. With sultanas, bananas, tomato paste, and rum, how could it possibly fail to please? I’m excited about the array of homemade ketchup recipes I’m starting to collect.
Anita has a few posts I just keep staring at hungrily. Her blueberry tarts with meyer lemon cream are stunning, and the photo of them all lined up is not to be missed. Her peach tarte tatin with white peach sorbet and roasted cinnamon ice cream is also just a wonderful set of desserts where I’m sure the various individual elements meld together just right.