Blog Archives

chiles en nogada

9/28/2024

recipe adapted from Food & Wine

my first attempt at the quintessential Mexican masterpiece

9/18/2024

substitute almonds for pine-nuts in in this variation

(and always blanch/peel/toast the almonds and blanch the pesto)

Ingredients

Instructions

Fill a small sauce pan with water and bring to a boil. Boil the almonds for 2-3 minutes. Remove and place in an ice-bath OR run under cool water. Peel and discard the skins
Pre-heat to oven to 300F. Toast almonds for 4-5 minutes. Remove and allow to cool
In a blender, place basil leaves (blanched/iced if possible), garlic, almonds, parmigiano, and salt. Start to blend while gradually adding olive oil.
Add enough oil until a creamy texture is formed. Continue to add parmigiano & salt to taste.

9/15/2024

the aglio, olio, e pepperoncino sauce deserves all the credit for this lunch

9/8/2024

putting my sushi skills from Tuskiji Cooking to good use

9/1/2024

I asked Chat-GPT to give me a recipe for ice cream with just figs and an immersion blender and this is what it came up with:

Yes, you can make a similar "ice cream" using figs! Here's a simple way to do it:

Ingredients:

Instructions:

Prepare the Figs: Wash the figs and remove the stems. If the figs have thick skins, you can peel them, but it's optional.
Blend: Use an immersion blender to blend the figs into a smooth puree. If you like, add a little honey or another sweetener to taste, and a splash of lemon juice to brighten the flavor.
Freeze: Pour the fig puree into a shallow container and freeze it for a few hours. If you want a smoother texture, you can stir the mixture every 30 minutes to break up any ice crystals as it freezes.
Serve: Once frozen, scoop it into bowls and enjoy!

9/1/2024

what did one snowman say to the other?

"smells like carrots"