For those of you who go to Starbucks or went to Starbucks probably know about their little devils known as Petite Vanilla Bean Scones. Yeah well I’m ashamed to admit it, but I loved those things. I used to eat those like mad and pretty often. Sadly they aren’t made with the best ingredients in the world and aren’t the healthiest but what if they were. Now that was something I had to investigate, I mean come on, how could you not take a look at one of those bad boys and want one. I rarely get cravings, but when I started thinking about these I could smell them already.
Archive | February, 2013
With St. Patrick’s day on the rise I got a little excited and started to dream about hearty, delicious corned beef. This of course also brought on thoughts of the little Lucy Charms guy with all of his sinister cuteness. He is always running from those kids that just want some lucky charms. Maybe it’s because he knows about refined carbohydrates and unreasonably copious amounts of sugar and actually wants the children to live past the age of 40. It’s a hard life for a little leprechaun just trying to keep deadly mass manufactured “foods” from children.
Pastured eggs are not only a nutritional powerhouse but I think can easily be claimed as one of the most versatile ingredients in any kitchen at any time. Eggs can literally be used for anything and everything. Eggs can be breakfast, lunch, dinner, dessert. They are the main ingredient to scrambled eggs, the structure for meatballs, the lift for muffins, the thickener for a sauce, the base for a custard, or the emulsion for a beautiful mayonnaise Which brings me to my main topic and the star of the show here, duck eggs. Extravagant, beautiful and quite frankly amazing.
Recently I was asked by the wonderful George Bryant of Civilized Caveman to guest post for him. I screeched like a little girl of course and gladly accepted. Turns out that he is actually one of the sweetest human beings I have ever had spoken to in my life. So be sure to show him some love from me.He wanted a recipe that had fish in it and I knew right away what I wanted to post. If you want to check out the recipe and post you can check it out over at Civilized Caveman Cooking Creations.
So I noticed quite the interest in anything that I used zucchini noodles in. Specifically how to make them,well my secret is behind the Paderno World Cuisine Spiral Vegetable Slicer, and I absolutely love my it. In fact I love it so much I decided to give one away. That way some lucky winner can finally have one of these awesome kitchen utensils that I not only love but use all the time. There are just so many crazy things you can do with this besides making zucchini noodles, although zucchini noodles are awesome, you can make noodles out of practically anything with this. It even has interchangeable blades for different types of slices and cuts. I could go on and on about it but I think it would be easier just give one away and let someone find out for them self.
This giveaway is over, thank you to all of you who participated. Be watching out for more and even better giveaways in the future!
Here’s how you enter:
I for one, firmly believe in the power of chocolate. I’ve talked about it before but there is a lot of things about chocolate that make it hard to resist. I have always been the one to always stick around for the magnetic aroma of a fresh cracked bar of dark chocolate. Something about the smell of chocolate locks me in place, practically seizing me where I am and forcing me to use my senses. When I say senses I really mean more than just tasting or smelling, but seeing and feeling, even hearing. All 5 senses coexist in the world of chocolate.
There are many ways to cook a steak, or a tenderloin in this case. My favorite way is pan roasting it. Something about pan roasting a tenderloin makes it perfect every time, but lets keep that for another post. This is different. Typically when it comes to a tenderloin for me I’m quite the minimalist. Just pepper, a little salt and maybe a dash of fresh herbs.
Although sometimes a tenderloin by itself just doesn’t do it, sometimes you have to wrap a slab of smokey bacon around it and slap a glob of sweet creamy pecan butter on top of it. It’s quite the deviant in flavor when you combine sweet and salty like this. It always brings good results and a huge smile followed by uproars of simultaneous “oh my god’s” from stuffed mouths that you can hardly even make out as a sentence.
Before I start I would just like to say that I have been nominated for best food photography and best healthy cooking blog on The Kitchn and it’s currently voting week. I would really appreciate it if you could please vote for me here. You do have to register but it only takes a second. Anyway, moving on, I still constantly make my Raw Cacao and Roasted Hazelnut Butter so I have a constant supply in the fridge. You can never have too much of that stuff. I practically have a spidey sense for whenever I’m about to run out.
I can feel the nearly empty jar droning from the fridge of it’s imminent hollowness. Almost like I have some kind of spiritual connection with it. Besides the fact of my psychotic trifles with the storage in my refrigerator I knew I had to do something with it because believe it or not I had actually made some this week but It wasn’t getting depleted nearly as fast as usual. I know, quite the shock.