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brown sugar bacon cookie. sweet corn ice cream. smoked chili chocolate sauce. caramel popcorn.

28 Apr

korean bbq inspired tacos

28 Apr

 

 

cumin dusted wagyu beef. carrot ginger slaw. sesame oil. cilantro. green onion. sea salt.

whole wheat spaghetti with roasted grapes, chevre, and squash blossoms

27 Apr

1. my camera isnt working properly, hence the low quality photos. sorry.

2. i am currently in love with roasting grapes and i decided it was high time i made a pasta dish in which i could use them.

3. eat this. its really good.

oh 4. i actually hate whole wheat pasta, it always tastes like bird food pasta to me BUT there is ONE brand that i will eat (sorry its only available in Texas) but if you can find a whole wheat noodle that you like then use it because the nuttiness that it contributes to the dish is wonderful, if not, then use regular pasta.

What You Need for 2 Servings: (or one LARGE me sized serving)

4-6 ounces of spaghetti (take the bowls that you plan to serve your pasta in, fill ONE up with enough dried pasta so that it looks like the amount you’d eat (if you were going to be eating dried pasta) and thats going to be the amount you want to use total because it will double in size)

1 cup red seedless grapes

6 squash blossoms

1/2 c all purpose flour

dried italian blend herbs

cayenne or red pep flakes

3 T goat cheese

good olive oil

1 garlic clove, smashed

salt, black pepper

How To:

1) preheat your oven to 425

2) clean your squash blossoms. cut off the end and pull out the stamen (pollen parts) cut the blossoms into 1/2 inch rings

3) combine the flour, italian seasoning, a pinch of salt and some cayenne or red pep flakes in a bowl. toss the squash blossom rings in the flour.

4) heat up some canola or veg oil in a sauce pot over medium

5) put the grapes on a sheet tray with a drizzle of olive oil, big pinch of salt and black pepper. put them in the 425 oven for about 8 minutes, until they are darker in color and kind of blistery (taste one and see) they are like salty, sweet, warm wine gushers.

6) while your grapes are roasting drop the floured squash blossoms into the hot oil for about 2 minutes just until they start to turn golden. don’t expect a deep fried kind of coating on these, the flour is just to enhance the crispiness.

set the fried blossoms on a paper towel to drain the excess oil.

7) your grapes are probably almost finished..

8) heat up 1.5 T of olive oil and the smashed garlic clove in a saute pan

9) goat cheese out of the fridge. crumble it up.

10) once your pasta is cooked, strain it and transfer it to your saute pan with olive oil and garlic (remove the garlic clove first) add in your grapes, squash blossoms and half of the goat cheese. give it a little shake shake to get the cheese melting and all the flavors hangin’. add a liberal amount of cracked black pepper, a pinch of salt and serve garnished with the remaining goat cheese.

tomato ricotta ravioli with basil arugula pesto

6 Mar

MADE THIS TODAY IT WAS SO GOOD

i made such a yummmy salad for lunch!

4 Mar

ras el hanout inspired roasted chickpeas

29 Feb

ras el-hanout is a morrocan spice blend that is filled with lots of different flavor profiles and depths. it’s savory, spicy, smokey, sweet and deliciously complex. the spices i use for these chickpeas are very ras el-hanout-esque but are still a unique blend of flavors.

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what you need for 3 servings:

1 can or 1.5 cups dried chickpeas. (if canned, drain, rinse and dry)

1 teaspoon of olive oil

1 T salt

1/2 T black pepper

1/2 T dried or fresh ( if fresh, minced) oregano

1/2 T hungarian paprika

2 t cayenne pepper

2 t cinnamon

2 t chili powder

2 t cumin

1/2 t garlic powder

1/4 t nutmeg

preheat the oven to 375. in a small tupperware container, mix all of the spices together. coat the chickpeas in the olive oil and toss into the tupperware. close the lid and shake shake shake like a polaroid picture until the chickpeas are happily coated 🙂 put the chickpeas onto a baking sheet and roast for about 10 minutes, until the chickpeas are crispy on the outside but still a little mealy on the inside.

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since the url of the blog is “just add some duck fat”

24 Feb

 

a beautiful process. duck legs bathing in pounds and pounds of duck fat. oh man.