Spiced Port & Pomegranate Frozen Yogurt

I’ve never actually had pomegranate ice cream or frozen yogurt before, but always had it in the back of my mind. As I’d read about it though, it seems to be quite popular with some upper-scale ice cream/frozen yogurt joints like Pinkberry and Red Mango. However, nearly everything I’ve read about pomegranate frozen treats (both commercial and home-made) all had the same review: too subtle and almost indistinguishable pomegranate flavor. This was a downer, but I was still determined to try my hand at it, so I thought I’d try to pump up the pomegranate flavor by focusing on supporting flavors to enhance it (sort of like balsamic and strawberry, chocolate and chili, etc) rather than just throwing more pomegranate at it.

Spiced Port & Pomegranate Frozen Yogurt

Much to my delight, my gambit worked out better than I had expected. I infused the pomegranate juice with both fresh mint and green… click to read more…


Blood Orange and Fig Braised Lamb Shanks

My love for lamb is no secret. Aside from being delicious on its own, it also pairs quite nicely with fruit, and if I tend to do anything, it’s to fall back on fruit (what’s your signature? We all have one). In this case, I saw a lamb shank that used blood oranges, and since I’ve been hoarding those, this seemed like a must try. So today, a lamb shank braised in blood orange, dried figs, and a variety of spices.

Blood Orange and Fig Braised Lamb Shanks

I had a hard time quite pinning down what corner of the world this dish would represent, but given the strong blend of spices (star anise, cardamom, cloves) mixed with figs, it seemed somewhat middle eastern (you be the judge). Whatever is a suitable origin for this, it was delicious. I love lamb shank because there pretty much… click to read more…


Veal Chops with Mustard Cream Sauce

Regular readers of this site know I have a taste for veal. Its tender, delicate in flavor, and carefully done, always makes a meal special for me. The idea behind this dish was kind of a mix of two meals I’d made before: procedurally, the style of cooking was like another veal chop I had made while the sauce was inspired by a creamy mustard pasta which was a big hit. I love cooking chops (of whatever meat)–they’re quick to prepare, a crowd pleaser, and packed with flavor.

I was excited about this dish when I was planning it, but the result far exceeded my expectations. It was simply incredible and the flavor of the sauce was surprisingly complex. You couldn’t pick out… click to read more…


Foodbuzz 24, 24, 24: A Southern Inspired Thanksgiving

I hope you had a good Thanksgiving–I certainly did. I hosted again this year with a small gathering of friends and family, serving enough food for a…much larger gathering, lol. Normally, I’m just cooking for my wife and me, but Thanksgiving is an entirely different animal what with the wide variety of dishes to coordinate–you don’t want redundant flavors, too few pans, too little oven space, too much to do at once–its a lot of work, stress, and trouble…and I love it. As I had promised you, I wanted to share the outcome of my Thanksgiving this year with you as this holiday is obviously about giving thanks, and for me, its also very much about the food.

Also, something worth mentioning: Foodbuzz. I’ve been a member with Foodbuzz for a while now, and they have… click to read more…


Happy Thanksgiving! Some last minute ideas

Its that time of year again! Thanksgiving is when we all slave over a much bigger-than-usual meal, planning and cooking far more food than we really need. Its crazy, its stressful, and I love it. This kind of thing used to scare me, but now, its a fun challenge–all the planning, the timing, and trying to balance the variety of food throughout the entire meal–I can’t quite nail it down, but its a wonderful thing.

Turkey, ravaged on the Thanksgiving table

By the time you’re reading this, I’m abuzz in the kitchen (and I promise you a post to show the fruits of my labors during this holiday, so check back in a few days!), so while I do that, I thought I’d post a mini-roundup of dishes I’ve done before that would do great on your holiday table. This list is by no means exhaustive and I’d love to hear what your plans are for this year, whether they be what you intend to… click to read more…


Caramelized Apple and Cinnamon Cream Tart

With autumn upon us, one of my absolute favorite desserts (and one of the first pastries to get me baking) is a good old fashioned apple pie. I had a spare rosemary graham cracker crust from my recent Mascarpone Fig Tart, so I decided to see where these two ideas would take me, and a very delicious creation was the result: a Caramelized Apple and Cinnamon Cream Tart

I’ll admit, I’d had my fingers crossed with each step of this one, hoping that it would all come together, and boy did it ever deliver. The flavor was just like a comfort food orgasm. Its kind of like apple pie meets ice cream meets cheesecake. The cream filling began with a fantastically flavored cinnamon creme anglaise which was then worked into a whipped cream cheese/whipped cream filling. The top layer:… click to read more…

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