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.
I don’t really know what to do about this. I absolutely have to rave about these, so please excuse me if I go on and on about this, but if you do choose to stick around you may learn a thing or two. Plus there is bacon in it so, why not? You can do so many things with meat and there are so many gorgeous and delicious recipes out there, but this one is a huge step up in my opinion. It is so uncomplicated, simple and actually quite inexpensive yet it provides the most rich, flavorful, succulent melt in your mouth meal that I personally think will be incredibly hard to beat.
It feels and tastes like the most expensive meal you could get on the menu of the nicest restaurant in Paris. I, of course, am talking about beef short ribs. If you don’t know what beef short ribs are they are a specific cut of beef cut from the rib and plate primals and even a small corner of the square cut chuck.
Chocolate in any form is pretty much always wonderful. Which is exactly why the simple brownie is so popular. I really love brownies, and the cool thing about them is that you can make them any way you really want to. There aren’t exactly any set specific ingredients accept for the use of chocolate or cocoa powder. While I enjoy a pan of brownies cut into squares I feel that making smaller bite size ones are a little bit more fun and easier to store. With brownie bites you can kind of just get the satisfaction of the brownie and easily grab it out of the fridge. It also keeps it from being an overwhelmingly large dessert and it doesn’t end up making you feel gross afterwards and more towards the satisfied side. It actually makes a pretty great snack as well.
I have always had a strange allure to Asian food. It’s just so perfect with the use of powerful flavors while maintaining balance and subtlety. No flavor ever overpowers the other, they just work together, if done correctly that is. In fact Vietnamese food for example is all about balance of flavors. That balance consists of 5 specific elements or levels which include spicy, bitter, sour, sweet, and salty. The balance of those specific flavors is what can make a great Vietnamese dish. Did you notice that MSG was not on that list? What a surprise.
So I have very exciting news again. I did a recipe guest post over at Against All Grain. I was so excited as soon as I heard from her, when she told me that she wanted me to do a guest post for her. I just lover her to death. She has been so nice to me, and is helping me so much. But anyway I gave her some different ideas for what kind of recipe to do and this one called to her the most.
Which of course it did, because, come on, pumpkin bread. I have always loved the stuff and used to eat it all the time, but this is more of a “healthified/paleofied” version. And it’s very good. You can find the recipe and the rest of my post over at her blog.
I’ve always been afraid to actually take on making my own tomato sauce. But after trying it, I realized it is actually incredibly easy and very rewarding. I was nudged into doing it after reading through a book I got for Christmas called The Essentials of Classic Italian Cooking by Marcella Hazan. To which is actually a really great book and I am really enjoying it.
She explains everything so perfectly and doesn’t skip a beat. I haven’t read many cookbooks but I am just now starting up and looking through her book I have found some pretty great recipes, but among all of them I figured this one screamed the basis of Italian food. Fresh, simple, and robust ingredients combined to create an uplifting symphony of flavor.