Strawberry season is upon us! It’s hard to pass up the old 3 for $6 special at the market these days…so I didn’t. My plan was to make a bangin’ strawberry preserve that was primarily sweet, but with just enough heat to warm your lips at the end. Done and done. Something sweet. Something spicy. Can’t really argue with that!
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Spring is here! And I’m making soup? Yep, because it’s that good!
This is my kind of tomato bisque – coconut milk instead of cream and squash to tame the acidity of the tomatoes. New favorite!
I feel like my last recipe for that crustless pie was somewhat involved, so today I’m going to share something super simple! Confit. Which I realize sounds kind of fancy, but that’s just cause it’s a French word (from the verb confire meaning preserve). On the contrary though…
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I know half of you are immediately turned off because, for you, the crust is the best part of the pie. And sure, the crust is great, but it’s not necessarily the best part. Take this pie for instance. It’s all about the filling, and it’s damn good!
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Bet you thought you’d never hear from me again, huh? It’s been six, seven weeks since my last recipe (sorry)…but the important thing is that I’m here now and I’ve got a great one for you! But before we get into that, I should probably tell you where the hell I’ve been.
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Here it is. My first soup of the season! I made a giant batch of it a couple weeks ago to serve on what was supposed to be our…
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Remember those funny, flat sponge creatures you’d play with as a kid that would grow like 10 times their size when they’d hit water? They came in all different shapes and characters and colors, and no matter how many times you dropped one in water, you’d always stare in amazement as it grew bigger and bigger. Dutch babies are like the edible equivalent of those.
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Rain. So much rain. We had a big weekend planned for La Empanada Food Truck. But then the earth decided to rain. All weekend.
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