scenes from dinner last night...⭐️ also SWEET POTATO FRIES
good in theory, but difficult to master. i gotchu! here's the only recipe you'll ever need:
this serves 6 people but cut the recipe based on your needs!
4 sweet potatoes
4 tbsp corn starch
2 tbsp each garlic and onion powder, parsley, paprika
2 tsp each salt and pepper
1-2 tbsp olive oil
preheat oven to 400 F
peel and cut the potatoes into thin sticks, like fries (obviously!)
cover them in corn starch (put them in a bowl a little at a time and shake em around)
add the oil to the fries and move them around so they get coated, then add your spices
place all potatoes flat on a greased baking sheet
bake for 15 minutes, flip, bake for another 15 minutes, flip and finish off for another 30 minutes (keep an eye on them though because my oven may be different than yours!)
I swear I come to When Words Count Writers’ Retreat to write. But damn, Chef Amber’s food is a definite bonus. Caprese salad with maple infused balsamic pear and sage sorbet palate cleanser, duck and scallops with roasted garlic and cauliflower risotto, key lime cheesecake topped with toasted coconut. #bliss
Breaking all my rules.
It’s *mostly* dye-free, but I had some craziness that I needed to paint out of my system and it was colorful craziness.
🍰: Neapolitan-ish, vanilla cake, red fruit jam, chocolate-vanilla-strawberry frosting. Thanks for the votes in the personality test in stories. It’s been soooo interesting hearing your feedback. I’m a solid 2, but I have lots of love for all (cakes and people).
☀️GIVEAWAY☀️ Ring in BBQ season with our different sauces, marinades, and rubs. Spicy or sweet, we've got something for everyone. To enter:
-Like this photo
-Tag a friend in the comments below 👇🏻 Winner will be randomly selected & notified by DM on 5/29. Facebook & Instagram only.
Breaky vibes this morning 🥜Pomegranate arils (yes that’s what the seeds are called) and @mayversfood peanut butter on sourdough loaf. Such a messy exercise extracting the seeds, I’d like to think I looked more Nigella and less evil dead while I’m doing it, but I can’t be sure if that! How do you do it? - Mel xx 📷(the internet somewhere 🤷🏻♀️)
STOKE BRUERNE | 26.05.18 | The Canal House:
When you have visitors from overseas, there’s nothing like a cream tea to show how quintessentially British we can be. I’m a scone-rhymes-with-gone pronouncer and firmly a jam-on-first scoffer. What about you?
Every bite is an adventure. 🥄🎒🗺🍴
A twist of cracked pepper opens an aromatic world of botanical and political histories. 🌿 Sampling a recipe from somewhere you’ve dreamed of going can give you the sense of traveling there. 🍱 And with a historical recipe, you can come close to really traveling through time. ⏱
Reading about the travels of Marco Polo, medieval Berber scholar Ibn Battuta, or the contemporary bold adventurous gourmand @anthonybourdain can either satisfy or amplify the itch for adventure. Usually it’s the latter, for me. 🔮🗝🗺⚡️
I photographed this book, which evidently belonged to one “Lou Frank”) in the library of Icelandic Culinary Historian @nannavalgerdur. Nanna shared tales that still linger in my memory today, and this cover evoked the bold journeymanship of my own Icelandic adventure. I’m truly grateful to be a culinary scholar and woman in 2018.
Another book by the same author, Charles H. Baker Jr., was called “The Gentleman’s Companion: Around the World with Jigger, Beaker, and Flask”. He spent much of his life traveling and chronicling food and drink for @esquire @townandcountrymag and more. His drinking companions included Faulkner and Hemingway. 🥃🍸 I’ll do another post on Baker’s fascinating legacy, soon.
¿Verdad que ahora con el buen tiempo apetece mucho salir de casa y disfrutar al aire libre? 🌸La mermelada de tres frutas y whisky escocés de Cottage Delight nunca falta en nuestra cesta cuando salimos de picnic! Espectacular! 🎉
It’s spring and we feel like going out and get some fresh air! This three fruit and Scottish whisky marmalade from Cottage Delight is a must in our picnic basket! It’s amazing! 🎉
PIRULITOS de CHOCOLATE personalizados ❤ GRATIDÃO 🙏 Pelo que você é grat@? Um final de semana cheio de amor, paz e saúde para todos nós 😍 CHOCOLATE LOLLIPOPS ❤ GRATITUDE 🙏 What are you grateful for? Have an amazing weekend 😍
For #NationalSaladMonth , I'd like to nominate @tobysfoods Chunky Feta dressing & dip for Best Dressing ever!! We used it here in our Mediterranean chopped salad with Genoa salami, honey ham, castelvetrano olives, sundried tomatoes, and freshly grated asiago. We also love snacking with it, standing in the kitchen, dipping slices of turkey and cucumbers in it. Everyone needs to try this creamy, delicious dressing & dip!! 🌿👌😋
For the first time I cooked a duck breast. And I managed to get the meat to turn tender pink. Yasss. 😎
Now I can experiment and create new recipes. For this first variant, I served the duck with oven baked sweet potato. And some red wine sauce.
Peel sweet potatoes, cut into slices and drizzle with a little bit of coconut oil. Seasoning by choice. Bake in preheated oven at 400 F for about 25-35 minutes. The baking time depends entirely on the thickness of the slices.
Cut the skin crosswise with a sharp knife. Season with pepper. I used additional a Asian flavored Rub from #capeherbandspice Place duck breast on the skin side in a pan, heat strongly and fry the skin side until crispy. Turn the breast and sauté on the meat side. Remove from the pan, place with the skin side up on aluminum foil, season with salt, and cook in a preheated oven at 375 F 10-12 minutes.
Remove #duckbreast from the oven, let rest for 3 minutes.
Red wine sauce
Ingredients: (serves for 2)
1/4 cup butter
1 red onion
1 tbsp brown sugar
2/3 cup red wine
1/3 cup meat broth
1. Cut the butter into 1 cm cubes and freeze for at least 30 minutes. Finely chop the onions. Caramelise the sugar in a pan until golden brown. Add onions and sauté briefly in the caramel. Deglaze with red wine. Add a little salt and pepper. Cook over half in a hot oven.
2. Add broth and cook over a thick heat for about 10 minutes.
3. Pour sauce through a strainer into a small saucepan and bring to a boil. Gradually stir in the cold butter with the whisk until the sauce thickens and shines. Do not cook sauce! Season with salt and pepper.
Important: The butter must be ice cold, only so it binds the liquid. 2. The sauce must not cook afterwards, otherwise separate butter and wine. 😉
Have a good one. Xo
Rosé Wine and Raspberry Cupcakes. Soft yellow cake with a hint of Rosato filled with a raspberry compote and topped with a Rosato raspberry buttercream. I used a wonderful rosé from my favorite winery @thecastello . Recipe on my blog! Link in bio.