Food Blog of the Day Archive
Welcome to the Featured Food Blog of the Day Archive! Look for great food blogs, get inspiration and discover new dishes. Want to nominate a great food blog to be featured? Contact us!
March 3, 2011
I decided to make fruit tarts simply because I found the cutest and yummiest strawberries at this marketplace. This is not your typical fruit tart - this one is a light version made with fresh whipped cream instead of pastry cream but it is nothing short of deliciousness!
March 2, 2011
This orzo dish is filled with lots of wonderful flavors and textures from the roasted red peppers and tomatoes. It gets a fresh, herby flavor from the parsley. I adapted the recipe to use a spicy Italian pork sausage rather than the mild turkey sausage called for, but you can use whatever kind you prefer.
February 26, 2011
In this episode of Culinary Secrets Chef Tomm teaches you how to make fresh Italian Pasta the way he learned it in Tuscany. He will also teach you how to make alfredo, pesto and a white clam sauce.
February 23, 2011
These have all the best flavors of a banana split - banana, chocolate, maraschino cherries and creamy vanilla - in cupcake form. (If you're a nuts person, you're on your own here.) A staple in my recipe box for years, my sister and I discovered this recipe during our weekly "get together and make completely bad for you food" sessions we used to have when we lived close to each other.
February 22, 2011
I have decided to take a new twist on this recipe. I not only added aged salt fermented starter to the dough, I also added freshly bubbly ripe starter as well. I made up the dough and then after it fermented, I shaped three loaves and refrigerated them overnight in my dedicated fridge. So this wasnâ€™t your long fermented dough, I didnâ€™t expect them to be as sour as the longer fermented dough, but, wellâ€¦. these loaves are fantastic!
February 21, 2011
I had a few concepts in mind in what to roll in along with the dates and gave a caramelized onion filling with shot of wasabi filling a go. You can also try julliens of red and yellow bell peppers. To make it wholesome some finely chopped tofu goes in as well.
February 18, 2011
This month a fellow Spanish blogger was challenging us to prepare a soufflé. The name of this dish comes from the French and means literally blown up. I think I've prepared a soufflé only once in my life before this, back in the mists of time, and I barely remember it. Bad thing, because if it had been memorable, I would remember.
February 17, 2011
I was recently contacted by Marly, of Namely Marly, inviting me to participate in this great idea she had to veganize a list of Americaâ€™s Top Ten New Sandwiches named by the Huffington Post. Isnâ€™t that a great idea?!
February 16, 2011
This year really took the cake though when I received a 5 lb vertical sausage stuffer. Know that I really meant what I said about loving the in-laws and that there is no need to buy my love, but c'mon, how freakin' sweet is it that my mother-in-law got me the sausage stuffer of my dreams.
February 15, 2011
A soul-warming soup for a cold winter day. Parsnips impart their subtle earthy flavor to this simple, velvety soup. Enjoy with crusty French bread and a nice green salad.
February 14, 2011
Food is love! It is somewhat of a mantraâ€¦at least around our household. The care we place upon gathering up a meal in our home borders on the absurd to most. Yes, we sweat the details. From where, how and by whom our locally grown food is produced to the way we season and even how we plate the food. Food blogging peculiarities aside, we lavish our food with love!
February 13, 2011
Recently, I was fortunate enough to get a glimpse of the secret weapon that makes â€œThe Smelly Cheese Shopâ€ such a remarkable and important asset for Adelaideâ€™s cheese lovers.
February 12, 2011
Last week was my turn to host and we made it a Valentine themed playdate with teatime snacks. This menu is definitely not just for kids, it would be just as nice for an adults only tea. It's very simple to throw together and everything can be served room temp.
February 11, 2011
Iâ€™ve said it before and Iâ€™ll say it again: we are not morning people around here. Ben and I missed our own post-wedding brunch because we couldn't wake up in time, and old habits stick. So yet again, in 2011, I'm vowing to greet the day more gracefully, and to motivate the rest of my crew to do so.
February 9, 2011
The cake binge started with an argument between my children over the possession of three small white marbles. It was day four of the ice prison and apparently when you've been stuck at home for four days straight three small white marbles become very important and one must have all three of them and one can not share them at any cost, because then one would not have all three marbles, would one?
February 8, 2011
OK, so Iâ€™m a few days late for Worldwide Nutella Day. No excuses. BUT, I did make something to contribute to the Nutella loveâ€¦and it didnâ€™t even require any baking! Youâ€™d think with all the snow and cold temperatures weâ€™ve had in Chicago lately that Iâ€™d be eager to use the oven to generate a little extra heat in the house, but no. Not really. I was feeling lazy, so this was the perfect recipe.
February 7, 2011
Valentineâ€™s Day is right around the corner. I know this because my husband, the professional chef, is planning a special Valentineâ€™s Day menu for the patrons of Persimmon Woods Golf Club. Lucky for me, this special dinner is the Saturday before Valentineâ€™s Day so I actually get to spend â€œthe holidayâ€ with my hubby this year, which isnâ€™t usually the case.
February 6, 2011
Here is another splendidly simple recipe for preserving citrus fruit. I learned the method from Nigella Lawson's Domestic Goddess cookbook (an all time favorite!) Her recipe for Edith Afif's Lime Pickles includes turmeric, cumin seed, and dried chili, they are very enjoyable. Brilliant Edith (a native of Egypt), figured out that coating the limes in salt and then putting them in the freezer tenderized the limes perfectly.
February 5, 2011
Oh my goodness. This was the star of my family's Greek-themed holiday dinner. My brother has mastered this recipe, and it's seriously the best cheesecake I've ever had. Ever! There's some feta in it--if this completely freaks you out, then just use all cream cheese, but it won't be the same. I promise it doesn't taste like feta...it just makes it tangier and sharper.
February 4, 2011