I’ve always cheated with butternut squash, opting for the pre-chopped, steam-in-the-bag version from Trader Joe’s. But I thought I’d take a chance and work with the real deal. Turns out it’s not as difficult as I imagined. Here’s a really easy recipe for butternut squash puree — all you need are 3 ingredients and some patience. Bon Appétit!
PS See below the recipe for an accompanying chicken recipe and wine pairing suggestions!
It’s always fun when I’m watching a cooking show and I think, “I can do that.” Of course, how often do I really “do that?” Well, I did this time — “that” is this carrot cake.
This carrot cake was inspired by a recipe developed by Matt Sinclair on Master Chef Australia 2016. We have an anti-sweet-tooth in the family who’s not usually one to request desserts, but once he saw this beauty on the telli, it was an immediate birthday request. So, I did my research, figured out how to tweak a few ingredients, and made this “less-guilt” version of the decadent original.
I love love love making bread. Love it. I love the way the yeast smells as it ferments. I love the way the dough feels when I’m shaping a loaf. I love the smell of fresh bread right out of the oven. And most of all I love the taste and texture of good homemade bread.
I’ve been experimenting lately with different breads. I’m not going to lie, it can be hard, time consuming, and tiring. But these experiments are well-worth it in my opinion. So, I wanted to put together a few tips and tricks I’ve learned along the way. Below are links to a few of my stand-by, basic (read: easy/cheats guide) bread recipes as well.
The inspiration for this recipe simply came from some leftover pineapple. I had bought pre-packaged, pre-sliced pineapple and had about a cup of it left — just sitting there in its own juices. So I figured I may as well make something out it instead of letting it go bad.
I’m calling this “pineapple cake” because, although I did follow steps similar to that of a pineapple upside down cake, the cut of pineapple I used as well as the batter I created resulted in a light, fluffy, yet moist cake with the juicy fruit scattered throughout. (more…)
The inspiration for this pizza comes from my one and only visit to Delfina Pizza. I don’t eat a lot of restaurant pizza, mostly because, even though I LOVE pizza, I’m really picky about it. That’s why I usually opt to make my own. But when a celebratory work event dictates your lunch will be pizza, you may as well go all in and try what the restaurant has to offer. Now, this is by no means a restaurant review of Delfina, but suffice it to say I highly recommend it and hope to return again. If anything, for the broccoli rabe pizza…
