Food, Photography and Bon Mots
I’m of the school of thought that hot spicy food makes you feel cooler. (Who doesn’t want to be cool?) It is a hot November (!) day here in Southern California. Chili was calling my name. This recipe is adapted from a cookbook titled Ama,…
OK. We missed it. February 23 was National Banana Bread Day. Bummer. Here’s a way to make up for our banana gaffe–combine bananas with your seasonal pumpkin bread. (National Pumpkin Bread Day was October 30. We missed that one, too.) First commercially imported to the…
Six. Years. Old.
Who could even imagine it?
Won’t you join us for a piece of Salted Halvah Blondie to celebrate Blue Cayenne’s sixth birthday? The birthday cake recipe is from Claire Saffitz’ Dessert Person cookbook and it is sweet and savory and very very good. (You can buy the cookbook at your local bookstore or on Amazon here.)
Thank you, thank you to the people who have read this blog, encouraged us and cooked with us over the last six years. Thank you, too, to Al Nomura, our ever-patient and much-talented photography mentor.
We’ve met a lot of good people here. We’ve had our highs and our trolls but, in the big picture, this six-year cooking/photography/writing journey has been a joy.
To be honest, a big part of the “we” in Blue Cayenne is Sweet Juliet, Blue Cayenne’s Chief Quality Officer (CQO). Juliet has kept Blue Cayenne’s Editor on the straight and narrow more times than “we” care to mention. Trust me on this; Juliet is one tough cookie–a sort of “Devil Wears Prada” (with a heart of gold) in a doggie suit. Right now, she’s taking a little much-deserved R&R. She’s celebrating Blue Cayenne’s birthday and her favorite couture holiday–Halloween. (Lest you worry, there are extra Pumpkin Treats this weekend for this sweet little girl multi-talented CQO. )
Here’s the recipe.
Every month Blue Cayenne features one post from our archive of more than four hundred recipes. Here is a great breakfast recipe: Chinese Stir-Fried Tomatoes and Eggs. You don’t want to miss this great recipe…again. Want to dive deeper into our recipe archive? Just click one…
I’ve written about Yotam Ottolenghi here before. He is one of my favorite cookbook authors and his newer vegetable cookbook Flavor, written with Ixta Belfrfage, has quickly earned a prominent place on my cookbook shelves. Ottolenghi has written a number of best-selling cookbooks. Flavor is…
With fall tiptoeing in, it’s tough to find plums now. Luckily, I was able to find some squishy prune plums at my local Farmers Market. Actually, my Farmers Market is a Middle Eastern market that carries a large array of fruits and vegetables, usually ones that are at the end of their season or larger or smaller than the ideal. It’s sort of like the misfits model that the food delivery company Imperfect Foods uses. And why not? Who cares of the apples are too small or the carrots are contorted?
We have a real problem with food waste in America. The U.S. Department of Agriculture estimates that we waste 218.9 pounds of food per person per year. Awful! That’s 30% to 40% of our food supply.
The U.S. Department of Agriculture and the U.S. Environmental Protection Agency have teamed up to address the problem of food waste. Their goal is to cut waste by 50% by 2030. I’m in for that.
Here is a great Ina Garten recipe for a Plum Tart. There won’t be any food waste with this one!
This is my take on an Ina Garten recipe. You can find the original recipe here.
“The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight.” —M.F.K. Fisher There are some pretty special moments in one’s food life. A bowl of hot soup on a freezing winter’s…
Ube, aka purple yam, is a tuber native to the Philippines. It is closely related to the sweet potato. Starchy and sweet, the purple yam is widely used in desserts in the Philippines and elsewhere in Asia, but it can also be served as a…
Every month Blue Cayenne features one post from our archive of more than four hundred recipes. Here is a great salad recipe: Gorgonzola Baked Fennel and Cannellini Bean Salad.
You don’t want to miss this great recipe…again.
Want to dive deeper into our recipe archive? Just click one of the categories at the top of this page or use the category search drop down menu on the right side of this page.
And…here is a link to Blue Cayenne’s main page: Blue Cayenne. If you are in the mood to cook (or eat!), we hope you will take a moment to look at the many excellent recipes we have to offer.
This is a beautiful little cake cookie whatever–delicious, white chocolatey, and just a wee bit cookie textured. This recipe is an adapted version of the Lemon Vanilla Dream Bars recipe from the great little book Pure Vanilla by Shauna Sever (Amazon). You will find recipe…
