Saturday, November 22, 2014
Do you need a reason to make biscuits at home? Biscuits should have a free pass when it comes to inclusion in a kitchen because they are just too good. Sop up some butter or honey with it...or have it with preserves for breakfast. What's interesting though is how easy it is to make once you consider how few ingredients one needs. Whenever I make biscuits, Duc eats way too many in a day so they never last long! Some people will use buttermilk but if you are like me and don't typically buy just one ingredient when you want to make something (yes, I'm lazy), you can combine milk with cream of tartar from your pantry. Also, I used whole wheat flour to dust and work with the dough instead of all-purpose to give a grittier texture on the outside; it's a preference thing. Let's get started.
Thursday, November 20, 2014
[Giveaway details at the bottom of the post] We are pretty ready to get sauced this holiday season...but perhaps not in the way that you are thinking of. No, we've been thinking about how we spice up the holiday dishes that fill the days around Thanksgiving and Christmas. Accompaniments and flavor enhancers sometimes help make the sides and main course just a little more special, and what better way to spice up something than to really spice it up? Taco Asylum in Costa Mesa at The Camp has always taken pride in their hot sauces served on a regular basis with their tasty tacos but what you may not know is that they also have limited edition holiday hot sauces. These fruit-forward condiments vary from year to year so getting a taste of one in the season may be your only taste ever for that flavor. We really wanted to get involved in 2014's batch...really involved so we ended up helping Sous Chef Sean Masucci put together their newest: the Jaladay!
Tuesday, November 18, 2014
It is no secret that Orange County people are into their brunch. It is a weekend affair that many love indulging in so it is no surprise that plenty of the bigger restaurants offer it along with an accompanying menu replete with heavy, savory dishes. The newly opened Del Frisco's Grille in Irvine has hopped onto this trend as well with large plates ready to make you end your day by the end of morning. In addition to their regular lunch menu items being available for ordering, Del Frisco's also provides a few choice dishes on a separate brunch menu that you cannot get any other time. The restaurant also features a handful of libations that can be enjoyed by yourself or shared with others; the most notable is the customizing Bloody Mary "play set" of ingredients to personalize your drink. We visited on invitation one morning to see what else the brunch menu had in store.
Saturday, November 15, 2014
It doesn't get all that cold during the fall and winter seasons in southern California but based on the average temperature in this area, it gets relatively cold. It's a good excuse to indulge in soup...and I am a soup fiend, it feels like. I guess it stems from how we used to have some kind of soup or broth with every dinner when I was growing up. It could have been just as simple as a broth made from daikon but without fail, a small bowl to sup from would be the "first" course before we dug into the meal family-style. Soup is comforting but hearty, hefty ones even more so. Combining the trinity of vegetables with some lean ground turkey yields this beautifully savory soup with a medley of components. I hope you'll give it a try and enjoy!
Wednesday, November 12, 2014
1112 Pike St, Seattle, WA 98101 (Neighborhood: Capitol Hill)
Pricing - $/$$ | Dining - Casual | Cuisine - Caribbean
A rum bar? A RUM BAR? Sign me up! I was not so interested in the fact that it was rum as the spirit of choice but that there was a place focused on one particular alcohol. I first heard of Rumba from a friend who had gone there previously and recommended it. Upon further internet-ing, I saw that it featured shelves upon shelves of the stuff; not only that but it also served Caribbean and Cuban food. Considering the lack of such in Orange County and how much I miss the food from Jamaica, Rumba had me sold. When Duc and I finally went to Seattle, we made sure to put Rumba's Happy Hour on our list of things to do. We met up with friends and were quite pleased by the experience.
Tuesday, November 11, 2014
The latest Test Kitchen ingredient was fresh dill, and several of you chimed in over on Facebook. Thank you for that! It gives me inspiration but also allows me to know what kinds of foods I ought to be posting to meet your own needs. Circumstances made it difficult to make some of the dishes you suggested but with the cooler nights, a soup seemed most appropriate. The prominent flavors of this carry dill soup are the herbaceous nature of dill and the inherent sweetness of carrots. They work very well together, and I hope you will give this simple and swell recipe that I put together a try!
Saturday, November 8, 2014
I made these little egg bites one day just to try out an idea I had in mind...and to finally boil some eggs. I had to admit that I've only really boiled eggs once or twice before because I don't normally eat them like that. For this particular appetizer combination I thought of making, it was necessary. This gave me time to also try to perfect the method. I think it turned out just about right! The bites look beautiful in small dishes/bowls but could also work in spoons. After all, they really are just one bite bites!