Image

Apricot Cherry Galette

By Elise

Apricot Cherry Galette

What I look forward to most in the summer? Stone fruit! We have trees, our neighbors have trees, and when the fruit on a tree ripens, it usually ripens all at once, setting up a flurry of activity. We eat (more like gorge on) the fresh fruit, make pies and cobblers, and freeze, dry, and can whatever’s left.

Apricots and cherries come into season about this time, early summer, which is a great excuse to pair them in a rustic tart such as this one.

Continue reading “Apricot Cherry Galette” »

…read more

Source:: Simply Recipes

      

Image

Sweet Potato Buns – Great for Burgers, and Learning How to Bake Without Fear

By foodwishes@yahoo.com (Chef John)

Not only does adding sweet potatoes to a burger bun make it more nutritious, delicious, and significantly more beautiful, but it also presents the perfect opportunity to get pass your flour amount phobia, and finally be able to make dough by feel.


Every once in a while, I’ll get an email from someone whose dough was way too wet, or dry, and I always think the same thing; why would you stop? Some actually tell me they had to throw out the whole batch, which is insane. Your dough’s too wet? Add some flour. Too dry? Add some water. …read more

Source:: Food Wishes

      

Image

White bean mash with griddled vegetables and homemade pesto

By Becca @ Amuse Your Bouche

White bean mash with griddled vegetables and homemade pesto - a hearty dinner that's got amazing flavour.

Do any of you remember the cheesy pesto white bean mash I made last year? I’ve pretty much been dreaming about it ever since – it’s smooth and creamy, and just as comforting as any mashed potato you could hope for, but has the added bonus of being super high in protein. And it really is only an added bonus – I don’t only make white bean mash because I fancy some protein, I make it because it’s flipping delicious.

Anyway, after craving it for several days last week, I thought I’d reincarnate it as a full meal, …read more

Source:: Amuse Your Bouche

      

Image

Glastonbury Round Up + Some Links

By Sus Davy

Glasto1

The view from Worthy View hill

Glasto2

Hey friends. This weeks post is a little different. Having spent the last 10 days working at Worthy Farm and dancing my little boots off, I didn’t get time to get a recipe together for you. But panic not, they’ll be back next week. For the time being, enjoy these photos of the festival.

We had so much fun, exploring the many fields of the festival. Some highlights were:

  • An amazing fire / acrobat / arial dance show from the Arcadia stage crew on Friday night.
  • Seeing Mr Eavis himself, driving his red Land Rover though William’s Green and waving to the …read more

    Source:: Rough Measures

          

Image

Ribs In the Oven Recipe

By Irvin

Ribs in the oven recipe. Photo and recipe by Irvin Lin of Eat the Love.

This ribs in the oven recipe means you can have deep flavorful barbecue ribs year round with minimal work and effort!

“I hope ribs are OK for dinner” I said to AJ as I had picked some up on sale at the grocery store. His eyes widen in excitement and that was all the answer I needed from him. I had been making a version of David Lebovitz‘ caramel ribs ever since I got his book My Paris Kitchen last year. But I have yet to blog about it mostly because each time I make it, I …read more

Source:: Eat The Love

      

Image

Kansas Love

By makemendgrow

IMG_0183

Kansas Love…My heart is never happier than when I am on the road and this last trip was no different. We flew out to see family and to rest and I fell madly in love with the Midwest and Kansas.

I learned about family, the land, and the house; it was built by Izzy’s Great Grandparents and Great-Great Grandfather, just as the house next door had been. The garden took up most of the side property, and everything was used, or put up and canned or pickled. We listened to stories about working on phone lines, and one room school houses, …read more

Source:: Make Mend Grow

      

Image

Grilled Marinated Flank Steak

By Elise

Grilled Marinated Flank Steak

Flank steak is a lean, somewhat tough but flavorful cut of beef that benefits from the tenderizing effects of a marinade. It is best cooked medium rare and thinly sliced at an angle across the grain of the meat.

Prepared this way, marinated, cooked quickly at high heat, thinly sliced, flank steak practically melts in your mouth. This recipe calls for grilling the steak, but if you don’t have a grill, you can prepare the steak on a large cast iron frying pan as well.

Continue reading “Grilled Marinated Flank Steak” »

…read more

Source:: Simply Recipes

      

Image

Beer Friday – Saturday Cider Edition!

By makemendgrow

cider

Beer Friday is back with a Saturday twist y’all, and I couldn’t be happier! You know I love beer Friday, but I’m just going to put something out there:

Sometimes it is too darn hot for beer.

I know, I know. I can hear the gasps and feel the stares of shock. Trust me here; I have something that will quench your thirst and make you happy.

Cider.

Ok, not any old cider, but Locust Cider, made here in Woodinville Washington. Score for the local business lovers, too!

I had a chance to attend an event there Wednesday night with a fellow foodie …read more

Source:: Make Mend Grow

      

Image

Beery Welsh rarebit lasagne

By Becca @ Amuse Your Bouche

Beery Welsh rarebit lasagne - beery, cheesy, crispy Welsh rarebit... in lasagne form!

Well here’s a cuisine fusion I never thought I’d do: Italian and Welsh!

Sounds weird, but it turns out it’s a pretty great combination.

I’ve told you all about Welsh rarebit before, but in case you missed it, here’s the super quick overview (spoiler: there’s no rabbits involved). It’s basically a cheesy sauce, often made with beer and / or mustard, that’s usually served on toast, grilled until it goes nice and crispy on top.

But what’s better than bread for serving with cheese? Obviously: pasta.

<img src="http://www.amuse-your-bouche.com/wp-content/uploads/2015/06/Beery-Welsh-rarebit-lasagne-5.jpg" alt="Beery Welsh rarebit lasagne – beery, cheesy, crispy Welsh …read more

Source:: Amuse Your Bouche

      

Image

How I learned about the SCOTUS ruling, legalizing same-sex marriage for 50 states.

By Irvin

AJ and Irvin. Photo by Irvin Lin of Eat the Love.

Deep in slumber, I dreamed about a boring conference I was attending. Trapped in the middle of the 2nd row of black chairs, the person next to me was spilling his papers all over the place. I impatiently reached for my cell phone for the millionth time, anxiously awaiting the SCOTUS ruling on legalizing same-sex marriage. Then my partner AJ gently woke me up.

The crack in his voice was all I needed to know how the verdict came down. He said to me “They…”

And I started to cry.

“…ruled in our favor. Gay Marriage is legal.”

I held him and couldn’t stop …read more

Source:: Eat The Love

      

Image

Teriyaki Burgers and a Sweet Potato Bun Tease

By foodwishes@yahoo.com (Chef John)

Your classic teriyaki burger is usually nothing more than a plain patty, which has been glazed in teriyaki sauce; and by “teriyaki sauce,” I mean a thick, one-dimensional syrup made from sugar, soy, and MSG. If you’re enjoying your third pint at a sports bar, these work out just fine, but good luck adapting them for your next cookout.


Here we’re using a different, drier approach, and adding the key teriyaki flavorings to the ground meat. This gives us a burger or slider with the taste of teriyaki, without having to deal with a sauce. This recipe should work …read more

Source:: Food Wishes

      

Image

Two-Layer Chocolate Cake with Whipped Cocoa Buttercream

By Riz

two-layer chocolate cake with whipped cocoa buttercream, chocolate cake, buttercream frosting, whipped cocoa buttercream frosting, buttercream, chocolate, cake, recipe, chocolate cake recipe, birthday cake recipe, birthday cake, birthday recipe, easy cake recipe, easy cake, buttercream recipe, whipped frosting, whipped frosting recipe, whipped buttercream, cocoa buttercream, cacao, cake recipe, cake recipes, recipes, recipe, dessert, cake slice, slice, cake cutter, cake slicer, rossettes, rosettes, rossetes, rosette, how to frost a cake,

This is a chocolate cake recipe. But this is not your boring, generic, dry, chocolate cake recipe. This is THE chocolate cake recipe. It’s the one you’ll want to use for birthday cakes, bake-offs, bribes, and Sundays (…Because, Sunday.). And even though this cake is more than delicious enough completely by itself; we’re going to turn it into a layer cake, and coat it with an incredible Whipped Cocoa Buttercream frosting.

Every time someone uses the word ‘moist’, the internet tends to explode. Well, okay. Maybe not the entire internet, but there is a pretty large faction that just hates …read more

Source:: Chocolates & Chai