Food, Photography and Bons Mots
Every month Blue Cayenne features one post from our archive of more than 350 recipes. Here is a Cranberry Beans With Polenta recipe. 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…
My good friend Carol gave me a delightful gift for my birthday— grow-your-own oyster mushrooms. As it turned out, the gift triggered my long-suppressed American Gothic. You know…the farm, the pitchfork, the Willie Nelson concert. There I was every day for a couple of…
I’ve never liked brownies. Until now.
Esteemed New York Times’ food writer Melissa Clark has rocked my world with this Bittersweet Brownie Shortbread. Truth be told, I can’t stop eating them. (Please send help.)
So, what’s the big fuss?
Clark has paired a bittersweet fudgy brownie with a crisp buttery shortbread. It’s a culinary marriage made in heaven. The mouthfeel of biting through the gooey brownie and into the crisp buttery cookie is sublime.
It was love at first bite for my neighbors Sarah and Gene who pronounced these little bars “beyond delicious.”
Trust Gene and Sarah on this one.
Here’s the recipe.
This recipe is adapted from one by Melissa Clark that appears in the New York Times here.
How about a hug? Some days you just need a hug or a little cake in your life. This is a year full of those needy days. Norwegian statesman Jens Stoltenberg said it well: “When autumn darkness falls, what we will remember are the small…
OK. So I had cake for breakfast. Strawberry Snacking Cake, actually. My customary breakfast of oatmeal and flax seeds was getting old. And…why shouldn’t I have cake for breakfast? Aren’t muffins cake? (I rest my case.) In any event, I’ve always subscribed to…
Every month Blue Cayenne features one post from our archive of more than 350 recipes. Here is an Eggplant Gratin in Parmesan Custard recipe.
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.
Here is the link to the recipe: Eggplant Gratin in Parmesan Custard recipe.
OK. OK. It’s another damn Banana Bread recipe. In my defense, this is a Banana Bread recipe with a new twist: tahini. No. Really. Tahini? In Banana Bread? Wow! Who’d a thunk it? Tahini is a paste made from toasted ground hulled sesame seeds. You’ve…
What is the world’s largest edible bean? Look that question up on the Internet and you are in for a trip down the rabbit hole. There is a Guinness record for the World’s Tallest Bean plant. (46.3 feet/2003.) There is a record for “The…
Koolsla?
Koolsla is Dutch for what most Americans call coleslaw–cabbage salad. Dutch settlers in New York introduced koolsla to the American table in the 17th and 18th centuries.
This Mango Slaw recipe, with its sweet lime dressing, is a delight. It works with barbecue or as a side dish with just about any meal. It’s absolutely beautiful on your table, too.
Unlike most of us, coleslaw doesn’t improve with age. So, shred your cabbage, dress it with the lime dressing, chill it for about an hour and then enjoy it in all its crunchy goodness.
This recipe is adapted from one by Millie Peartree that appeared in the NY Times. Here is the link: Mango Slaw.
Here’s a little history… People have been enjoying asparagus for a very long time. Archaeologists excavated evidence of 3000-year-old asparagus on pottery at the Pyramid of Sakkara in Egypt. Apparently, Nefertiti loved the stuff and had the little stalks offered up to the…
