Slather. Mince. Repeat.
In case you aren’t familiar with the amazingness of the jackfruit, let me introduce you to your new favorite meat substitute. Jackfruit is a giant spiny looking monster fruit that is native to Southeast Asia. It is eaten both during its young stage when it hasn’t developed a sweet taste yet as well as once it’s ripe and has a sticky sweet flavor. It is delicious both young and fully ripe, but for this recipe we don’t want it to be too sweet, so we’re going to use the young version.
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During the winter months when I was growing up, my mom would start to make her delicious braises and stews for the four of us for dinner. One of my all time favorite recipes is her Cincinnati chili. She would start reducing the meaty sauce before we got home from school, so by the time we opened the door we would be washed in the amazing smell of spices emanating from the kitchen. …
This week when one of my best friends received her masters degree (woohoo!), I decided that I would be a great excuse to throw an impromptu dinner party. If you know anything about me (besides my undying love of cheese) it’s that I love a good dinner party. Realistically, I even love a sorta okay dinner party. Basically if there is food involved, I’m there and happy as a clam….
When it comes to fruit, I am pretty darn addicted to strawberries. I will buy a flat off the side of the road on the way home and by the time I walk in the door, there is nothing but little green tops left. …
As you may know, cheese is my favorite food group. Yes, I said food group. In my book it deserves its own group separate from dairy in which it can shine to all of its cheesy goodness potential. …
The first time I attempted to make flan was Thanksgiving of this past year and I still have the scars to prove it. Hint for those who, like me, weren’t aware: melted sugar is HOT. The second time around I tried a different tactic with decidedly better results and significantly fewer sugar burns. It also tasted great, so that was a big plus.
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I may not be the biggest sweets person on the planet, but man do I like making pretty desserts. It’s so fun to just zone out and only focus on getting the lattice on your blackberry pie juuuust right or getting the perfect char on your crème brûlée….
Spring is here! For those of you out there who, like me, associate the change in weather with what fruits and veggies are in season, spring is a wonderful time for all things green and delicate.
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