We’re well into summer thanks to the glorious seasonal kick off associated with Memorial Day weekend, as well as the recent Summer Solstice. This post is all about one of the dishes I ate and made at the end of May. It’s a throwback kind of post, but the true star is a cheesey side dish that you will want to replicate. It was actually one of many dishes I prepared for the weekend, and it was definitely a favorite. Despite taco trucks and grilled burgers, it was a queso dip that stole a few hearts.
There are a few ingredients that I tend to have on hand, and when I use them in certain dishes, some folks who wonder why I even have them in my kitchen. I enjoy mixing and matching ingredients from different cuisines, whether it’s for a savory appetizer or dessert. I’ve put together a short list of items I always have on hand, and I use them frequently. From pomegranate molasses to miso, here are a few ingredients you should try to add new layers of flavor to your favorite dishes.
Disclaimer: This is a sponsored, compensated post for Mode Media. All opinions are my own.
My torturous relationship with dessert continues with this batch of ice cream and a fruit topping to go with it. I didn’t plan for these two to go together, but I’m happy they were a match. The ice cream is rich and, well, creamy. Super thick–almost like a custard. The compote on top is also rich, from the natural sugars in the fruit, but it also has a light tang that echoes the characteristic flavor of buttermilk. So when you put the two together…it’s just the right combo. Continue Reading »
I’ve mentioned Ally Phillips’ (the woman behind Ally’s Kitchen) name a few times on the blog, and it’s all thanks to our meeting at last year’s Dole Blogger Summit. We then spent time together filming her Dole Foods cooking video series, and finally there was that little Dole Cook-Off. I’ve seen her in action in the kitchen, and I’ve also tasted a few of her dishes. She’s a woman who knows how to throw down. Ally spent several months working on her first cookbook and invited several bloggers to receive a sneak peek copy. I’ve been flipping through mine for a couple of weeks now, and today, I’m going to share a winning summer salad from her cookbook. Continue Reading »
Last week, a few local food bloggers spent the evening cooking with the guys behind SORTEDFood. The British quartet behind the food and recipe-sharing site are currently on the U.S. leg of their #LostandHungry tour that includes hopping from city to city, tasting some of the best specialties in that region. NBC’s The TODAY Show is a partner along the ride, sharing videos and interviews from the road. While they were here, Erika behind Not Ketchup hosted a meet-up and dinner party at her home. A select few of us uploaded recipes to the SORTEDFood website, and a crowed of folks packed into the kitchen for an all hands on deck kitchen experience.
A couple of weeks ago, I attended the last class in the Cafe Pinot The Art of Charcuterie series. If you’ve ever wanted to get up close and personal with fresh meats, intestines and heavy kitchen machinery, this is the class for you. It was a hands-on experience with interactive instruction, group participation and finally a wine and charcuterie reception. The previous classes were led by from Cafe Pinot’s Executive Chef Joe Vasiloff, but the final class had Ray’s & Stark Bar’s Executive Chef Viet Pham and Sous Chef Jake Eaton at the helm. After three hours, I felt prepared to make my own sausage at home. Well, not yet. But soon! I wouldn’t say that I’m an expert, but the charcuterie class armed me with enough information that most of the anxiety has dissipated.