<< HOTCAKES INTEGRALES CON AVENA Y CHOCO CHIPS >>🤤🥞⠀
¡Hay nueva receta en el blog! 💃 Y no sabes qué feliz me hace compartirte esta receta inspirada en una joyita que encontré en @sallysbakeblog hace unos años y desde entonces es favorita en casa. Ya sabes, tan favorita que nunca podía tomarle fotos😂 ⠀
Corre al blog y alístate para conocer tus próximos hotcakes saludables favoritos: ¡esponjosos, humeditos y chocolatosos! 🙌😋 Link en mi perfil.⠀
What are some happy accidents you’ve discovered in the kitchen? I’ve learned many good (and bad) “tips”, usually when I’m in a hurry and trying to squeeze in multiple tasks. I’ll bypass the unfortunate ones today (turning purées into mucus, scrambling eggs in the ISI instead of making hollandaise, the list goes on) and talk about one that I now do regularly (on purpose, with enthusiasm): blackening oranges!
At the time I was attempting to broil some 🍊, but my oven was occupied baking a cake, so I decided to char them on my gas range instead using my nifty @SolidTeknics grill pan (it has little holes for the flame to lick through) and threw them on there, whole. A few minutes later I had what looked like 5 blistered little bombs 💣 that yielded far more juice than a regular broiled orange and significantly more smoky flavor (with less black spots in the juice). I usually make these into sorbets or granitas, but it’s also great for vinaigrettes (I made a version on my Beat Bobby Flay episode with charred pomelo, sesame oil and @CholulaHotSauce and Chef Bobby told me it was the first time he had seen someone char citrus whole!). Definitely try it out if you haven’t before, and let me know what you do with them! Just make sure these babies come off the grill (or broiler) completely black all over, with the skin crispy to the touch.
When I had the opportunity to write recipes for the “Fast and Fresh” column of @RachelRayMag’s March issue (coincidentally their Women in Food issue), of course a version of this sorbet made it in. You can see a sneak peek of some of my contributions above, and find the full issue on newsstands next month!
First attempt at kimchi. 1) carefully read instructions, 2) brine veg and weigh down (with wine bottles - don't judge me), 3) make paste, 4) shove it in a jar, 5) wait patiently for kimchi magic to happen 💫💫💫
I recently had some friends over for dinner and made Blood Orange Braised Pork Shoulder. The raw ingredients for this recipe were too beautiful not to photograph.
I used a recipe from a great cookbook called Keys to the Kitchen by @aidamollenkamp , which I adapted slightly to finish in the crockpot instead of the oven.
I’ve made this dish a few times and it’s just amazing served over polenta or rice - like a fancy version of pulled pork, with more complex and interesting flavors that you’d expect from a crockpot meal.
This post goes out to all the people who have stared blankly at a wine list; fearful of what to order and worried about looking like an idiot in front of everyone at the table. Wine anxiety is real but you don't have to worry, the wine police will not come and arrest you if you don't know what tannins are. We all have to start somewhere when learning something new, and with wine, it is no different. #WineWisdom#WineWednesday
I made another batch of these Sesame Coconut CBD Nut & Seed Bars for Nathan last week, and he texted me from work this morning to rave about how good they still are! ❤️ They’re like a homemade version of the nutty KIND bars and they’re delicious. I learned the technique for these from @the_yummy_life_blog and you can find my Sesame Coconut version up on my blog! You can leave out the CBD, mix up the kinds of nuts and seeds, and basically make some bomb-ass bars with your fave ingredients 😋 Happy hump day!