Do you put eggs in your rice pudding recipe? I recently realized that this is not a common ingredient, but it’s the only way I’ve ever made it. If you haven’t tried it, you should put this recipe on your to-do list asap (vanilla bean version here). The addition of eggs is magical; it suspends the rice in a custardy, creamy base and makes it extra-rich. Personally, it feels like something is missing without the custard made from the egg and milk; it’s just rice cooked in milk!
Aw, yeah, bring on the decorative gourds! We roamed down South last weekend, passing apple farms and pumpkin patches in some of the last days of summer before we stopped in San Luis Obispo. It was a great weekend: hanging with the family, getting homemade almond milk lattes at Scout and planning a trip apple picking.
Depite my New England years and my love for apples, I’ve never actually BEEN apple picking. Kind of ridiculous, right? So this year, I’m doing it up: sending out info emails, picking a nice cool day and prepping a perfect apple drink for a post-labor party at my house. While I churn out apple butter and apple pie bites and caramel apple dippers, this Apple Ginger Whisky drink will make everything a bit more festive (and it’s easy to make a non-alcoholic version!)
I know, does the internet really need another pumpkin recipe? The answer is yes, always yes. This pumpkin and gruyere grilled cheese sandwich recipe is everything I want in a fall lunch: melty cheese, roasted pumpkin with sage, sweet honey and crispy bread.
Canned pumpkin can taste a little tinny at times, so we’re going to roast it to coax out all of the natural pumpkin goodness. Honey accents its natural sweetness, while sage adds depth of flavor and prevents it from going too far into the dessert realm. Pair it with nutty melted gruyere on your favorite toasted bread, then drizzle with a little extra honey. Now you have yourself a crave-worthy meal.
You might have seen me over on Instagram late last week taking some time out for a little magazine inspiration. I’m super sad to see summer come to an end, but as I find new pins for our Halloween and Pumpkin boards I’ve started getting really excited about cooler days and a slower pace around here. Magazines are such a great way to get a little me time in- since they’re always ahead of each season, you can find new recipes and tips and styles for the coming months. There was SO much to learn in these two issues- I’ve got a list of recipe ideas longer than you’d imagine!
Still, when I found a popcorn feature in my copy of Real Simple® full of simple and tasty popcorn recipes, I knew I needed to join in on the fun. This Brown Butter Parmesan Popcorn is warm and flavorful- a perfect snack for me time reading magazines in the evening or watching a little football. (I mean, we all relax in our own way, right? Plus, the Raiders won yesterday… :))
“I recently realized that I’ve hardly seen ANY of Japan. It’s time to change that, and we have a holiday week ahead of us. So we’re doing some traveling and seeing a few cities I haven’t been to yet. Stay tuned on Instagram to check out all the ramen, temples and sights!
(What’s in the photo above? The mini taco sampler from Loteria at the 3rd & Fairfax Farmers Market near The Grove in LA, a giant horchata, and the crazy amazing vintage chair that I wanted to steal.)”
*I love this trivet! Perfect for big or small pots and pans.
*This photo alone is making me regret not planning a visit to Laos on our upcoming Southeast Asia trip. Oh well, guess I’ll have to go back on another trip!
“I’m sure I’ve talked about this before, but you know what’s terrible? Seasonal produce. Not the produce part, the SEASONAL part. This is especially irritating to me since we’re lucky enough to be able to find most items year round here in CA. Who says cherries are just a June fruit? MY FARMER’S MARKET, THAT’S WHO. Totally a ridiculous problem, but there you are. Cocktail cherry recipe happening sometime in 2016- GET EXCITED! ;)”
* Oh MAN, this is cute: an exploding box of colorful photo goodness.
* I love the sweet vibe of this Mexican fiesta: look at the pretty tableware and papel picado!
* Disclaimer: I’m a huge fan of The Rock. But still, you might want to catch up on Ballers. Hilarious football fun, HBO style.
My favorite yakitori restaurant around the corner always serves a little appetizer to tide you over until your food starts to arrive. It’s usually something seasonal: fish in a dashi stock, blanched vegetables with bonito, icefish with grated daikon. I can usually take it or leave it, because I’m 100% there for the perfectly-grilled chicken. When we sat down the other night, they brought over the little bowls and I peeked inside. A vibrant green piece of okra rested on a few slices of chicken and an indeterminable fruit or vegetable, topped with a drizzle of some kind of sauce. I took a cautious bite and discovered that the mystery food was half of a beautifully ripe fig with a creamy, nutty sesame dressing. It was both sweet and savory, and I was sad when it was gone.
But why couldn’t I tell that it was a fig? Because it had been peeled. It was a revelation. I love the taste of figs, but the skin can be a little fuzzy and tough for me sometimes. Problem solved! The Japanese actually peel a lot of fruit that most of the world doesn’t bother peeling, like peaches (ALWAYS), grapes (usually), apples (often). And figs, apparently. Brilliant.
Ah, the joys of having your best friend in town. When Alyssa was here a few weeks ago we had double desserts and succulent dinners at our favorite restaurants and glasses of wine at lunch. It was so delicious… and SO indulgent.
On her last night in town, we decided to cook at home and stay in. Alyssa had an excellent idea for some tasty grilling and we all started brainstorming sides and desserts and extra things we absolutely had to make. One of the requests? A chimichurri sauce. While it gave us both pause that Alyssa’s husband, Franklin, was interested in something Alyssa couldn’t remember making for him before, we went ahead and blended up a half-batch. It turns out we were right: Franklin DIDN’T mean a chimichurri sauce. Good thing it was delicious! Sean ate it at every meal over the next day or two and I caught him scraping out the last few bits over some scrambled eggs.
All the sauce talk just highlighted a new life rule I’m adding to my list: Always have sauce. Isn’t it a good one?
In the spirit of my new motto, I shook up a jar of tasty Creamy Garlic Sauce- the perfect tangy accompaniment to some Mediterranean Turkey Pitas made with delicious Foster Farms All Natural Sliced Turkey.
Thanks to Foster Farms All Natural Sliced Turkey for sponsoring this post.
When you think “Four Seasons,” you immediately think “luxury.” When you think “Silicon Valley,” you immediately think “tech.” So how do these two concepts marry when you have a Four Seasons in Silicon Valley? You end up with a modern interpretation of the Four Seasons: clean lines, warm wood with stainless accents, rich leather next to glass, and power lunches in a Mediterranean-inspired setting.