Lamb Chops with Blueberry Sauce

If you’re a regular reader, you may have noticed my quiet love for blueberries (unlike my less quiet love for strawberries), and so I thought it would be nice to enjoy them in a savory dish rather than the sweets I usually flock to. In my mind, two proteins go beautifully with fruit: pork and lamb. Based on the randomness of my cravings, lamb it was, and so for this dish, we have Lamb Chops with a Blueberry Sauce.

If you’ve never had a savory application of blueberries like this, you might make a face at the thought of this, but I promise, this is a surprisingly great match. Aside from lamb chops being delicious, the dish as a whole was gamey and rich, the sauce tannic, full-bodied, dark,… click to read more…

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Chocolate Heart Attack Cake for my blog’s birthday!

A milestone has been reached–this blog has officially hit the one year mark! Blogiversary? Birthday? Whatever you want to call it, I’m thankful for all of you, my readers, as I never would have thought this site would be what it is today and I couldn’t have done it without you (seriously, if you go back and look at some of the early stuff…lol, yikes). And this includes the quiet readers out there (chime in! You practically have to wish me a happy whatever this occasion is called in the comments 😉 ). So I just wanted to say thanks–this would be no fun (well, a lot less fun, I guess) if I were just talking to myself. So how to celebrate? With cake, of course. Very very very very very chocolatey, rich, mouth-watering cake.

Truth be told, I also made this because my wife had been asking for a chocolate dessert (and cake). I chanced upon click to read more…

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Grilled Swordfish with Tomatillo Corn Relish

Swordfish is more steaky than fishy (that dense, meaty, heartiness), so if you’re not sure what you’re craving, its a good way to go once in a while. Just like with red meat, you need strong flavors to stand up alongside it, and so for this dish, I grilled some citric marinated swordfish steaks and served them with a tomatillo corn relish.

The slowest step in preparing this dish is marinating the fish, and even that goes pretty quickly (no more than an hour!), so this is one of those dishes you could feasibly do during the middle of the week. The marinade imparts a subtle, spicy, citric flavor unto the fish, which compliments the more forward flavored relish. The relish largely resembles salsa verde and has similar citric, crisp, flavors with a balance of sweetness and crunch brought by the corn. All together, it was a really strong flavored, tasty… click to read more…

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Indian Pizza

Once again, Jeff over at Culinary Disaster organized an Iron Chef style challenge, and this go around, the theme was pizza. Since I always aim to make something a bit different, I wanted to make some sort of exotic pizza. After imagining many dead ends, a friend’s recounting of chicken tandoori pizza popped up in my head, and suddenly, a rush of Indian-themed ideas started swirling together. The result: Indian Pizza!

If you’ve never had something like this before, you’re probably skeptical about this one, and hey, I hear you–it does sound weird, but if you like Indian food, I promise you, this is a joy to eat. I didn’t want this to be some everyday pizza with just chunks of chicken tandoori on top (which sounds like it would be…crappy), so I revisited every element… click to read more…

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Blueberry Jam

As blueberry season comes to an end, you realize you can only squeeze in some many blueberry-centric recipes before you need a long-term plan. How will you cope without them in the coming months? 😮 The answer is simple: get out a clean jar or few and preserve some blueberry jam.

I’ve come to appreciate how easy it is to make preserves and that you can make some pretty neat things that you might not find in the grocery store, so why not make home canning and preserving a regular occurrence? If you haven’t tried it yet, go out, buy yourself some mason jars and give this one a try–it is so easy and so enjoyable to have jars of your own home-made jam to dip into throughout the year.… click to read more…

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Pan-Seared Salmon over Fennel Cauliflower Puree with Sweet Mediterranean Relish

In bumbling around for something to do with the cauliflower leftover in my fridge, I came across a fish recipe that really caught my eye. This solved two problems for me as I hadn’t a clue what I intended to do with the beautiful wild salmon filets waiting for me as well. So by total chance, today’s dish: a Pan-Seared Filet of Salmon atop a Fennel Cauliflower Puree, served with a Sweet Mediterranean Relish (say that three times fast).

This dish worked really well. The salmon was not the sad-colored, farm-rasied stuff, and the taste really reflected that. The cauliflower puree was a tasty side dish (also a great way for me to use up some fennel fronds I had leftover)–creamy, slightly sweet and anisey, and just full of that comforting caulifloweriness. The only change I would make next time: prepare more relish!

As simple as the… click to read more…

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