Thursday, May 28, 2015

virgin mango bellinis + basil

For the entire week I have procrastinated writing this post because I wondered whether it was really necessary to write down a recipe that has only 3 ingredients, and even less steps (and I was being lazy). Making these bellinis was so easy that I'm pondering whether I should change this blog to an only bellinis blog. I mean, the alliteration is right there. 

Truthfully, if there weren't any laws mandating that children under 21 can't drink, these bellinis would be totally non-virgin. But, laws and regulations and stuff. What can you do.

Saturday, May 23, 2015

coming soon - virgin mango bellinis + basil

Not all of us have the opportunity to go the racetrack and sip bellinis while we cheer on tiny men slapping horses, but that doesn't mean we can't drink like them. Oh and this recipe only has two ingredients and takes less than 1 minute to prepare. Coming soon. 

Tuesday, May 19, 2015

maple-roasted nectarine pancakes

The photography in this post is going to be a bit erratic because 1) I shot it at different times of the day, 2) I'm not very good at photography, and 3) I'm kind of an idiot. As the days pass I'm slowly but surely degrading into a mushy pile of peanut butter and pancakes. 

But enough about me, let's turn our focus to the important matter, the thing which is captured within the execrable photography - the humble pancake stack. It all started with a question. A question of whether it was possible to incorporate maple syrup, a topping that dowses and sogs pancake stacks all across America, within the batter itself. Finally the answer would come to me a whole 2 hours later - simply substitute sugar with maple syrup. Any simpleton could have come up with that. That's why I had to push the envelope; cue the maple-roasted nectarines.

Sunday, May 17, 2015

coming soon - maple roasted nectarine pancakes

It sounds exotic. It sounds complicated. It's totally easy. The recipe is coming soon. 

Friday, May 8, 2015

momma's day // 30 min brie + chive puddle scones

I'm not a person of hyperbole, usually, but THIS RECIPE IS POSSIBLY THE BEST THING I'VE MADE IN THE PAST TWO YEARS!!! Salty, creamy, fluffy, cheesy, buttery, herbaceous, when executed correctly (which doesn't take much effort or know-how) these scones could seriously be a game changer in the world of patisserie. Usually, bakers, to preserve that traditional flaky texture of the scone, will use a hard sharp cheese like cheddar or gruyere. I wanted to see how I could incorporate a softer, silkier, more luxurious texture to this already luxuriously buttery and creamy pastry. And thus, the unofficial birth of the cheese puddle scone, pockets of liquid gold oozing from seams of pillowy flaky pastry. 

Cooking out of my small home in San Diego, I sometimes wonder whether the rest of the world gets to enjoy the deliciousness that just a few sprinkles of flour and cheese can procure. It's partially the reason why I like writing this blog because I feel like this type of mouthgasmic amazeballness just needs to be shared. If you're looking for a cheap, easy gift for your special momma this Mother's Day look no further...actually look further...down this recipe...okay just keep reading. 

Thursday, May 7, 2015

coming soon - 30 min brie + chive puddle scones

Cheese scones are one and a million in the food community. I've seen many people use hard cheeses like asiago or gruyere to keep that iconic crumbly scone texture. But, I suggest to you, what if we turned the tables. What if we used soft cheeses. Ladies and gentlemen, the resulting miracle, the unofficial birth of the cheese puddle scone. Melty pockets of cheesy gold surrounded by light and creamy pastry. Coming soon!!