Egg Roll in a Bowl
Ground pork and turkey are cooked with cabbage, mushrooms, carrots, ginger, garlic and soy sauce in this egg roll in a bowl recipe.
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Sunday Somethings
Hello, Sunday. What a difference a week makes. Last Sunday, I was writing my Sunday soliloquy from the balcony of our hotel, staring over beckoning pools that glistened in the sun with a day of lounge chair-ing ahead. This weekend, I’m back in the tundra,…
Sunday Somethings
Hello, Sunday. Here I sit, at one of my favorite places in the world, enjoying my room with a view of the Magic Kingdom. After a bit of a rush-rush week and a quick trip to D.C. for work, I’m settling in with my family…
Guinness Lamb Shanks
Guinness lamb shanks are slow cooked with Guinness stout until they fall off the bone in this Irish Guinness lamb shank recipe.
Chicken Vesuvio
It’s been a week already, and it’s only Wednesday! Good thing we’ve got this chicken vesuvio.
Monday Musings
Hello, Monday. It’s been a pretty awesome weekend full of the best of friends, good food and lots of cozy couch time. Oh, and fresh baked cookies, coming at you later next week. I hope yours was equally splendiferous! I think about this often: have…
Chocolate Hazelnut Pretzel Tarts
Ground hazelnuts and crushed pretzels come together for a crust filled with dark chocolate ganache topped in these chocolate hazelnut pretzel tarts.
Pear and Blue Cheese Ice Cream
This ice cream? Yeah, it’s a good one. It’s a pear and blue cheese ice cream with honeyed walnuts. I’ll explain.
A few weeks ago during the polar vortex, I made ice cream. I know it sounds counter-intuitive, but we fight fire with fire, so I thought it was a good idea to fight ice with ice cream.
You following my logic?
The flavor is one that I’ve had in my head for years. In case you forgot, I vowed to limit my ice cream posting on the blog to one flavor per season (a vow I took after I made approximately 8 batches of ice cream within the first 8 weeks of spring…). I realize that I did skip fall this year, and I really meant to make this last winter and then never got around to it and it really does just feel like a winter flavor, doesn’t it?
Anyway, I thought so, and since this year I find myself with time on my hands and inspiration in my mind, I plowed ahead with it and here we are today.
I know you’re thinking that it sounds gross, and that my kitchen experimenting went a wrong way left at crazy, but hear me out! Picture a cheese plate, and what just seems to go together? Blue cheese. Pears. Honey. Walnuts. See, I’m not crazy. Same foods, different context. Same fantastic flavor.
Okay, I can tell that you’re coming over to my side. I’ll keep going.
The blue cheese is melted into the hot base. A good mixing means that only a few solid specs remain, so rest assured that you won’t be eating a bowl of blue cheese chunks. The pears are roasted with a drizzle of honey to remove some of the moisture and avoid the icy fruit problems and diced finely and spread throughout. And finally, walnuts are pan-toasted with brown sugar, butter and and an extra dose of honey to bring it all together.
Sunday Somethings
Hello, Sunday. Well, it’s been a week. I told you that I spent most of it way-laid (is that how you spell that?) with a cold, and while I’m feeling more spry than I was a few days ago, I still have some days until…
