Food Blog of the Day Archive

To Form Individual Tarts Use a round cutter or a sharp knife to cut the dough into six 4½ -inch rounds. (You will need to gather and reroll the scraps to make the final 2 rounds.) Peel the rounds from the film and press them evenly into the pans. The baking time will be about the same.

Only three more days until Fritz gets to take his test and then it is SUMMER! Which is weird, because I’m already craving fall like nobody’s business. I want apple pie. I want cinnamon spice. I want pumpkin…anything. And knowing that the weather in Canada is going to be in the high 70s and 80s is just heaven. Bring on the sweaters for those chilly nights, baby.

Back to being miserably hot, we put a twist on an ice cream float-grandpa, it’s just as good as a root beer float we made back in the day but the adult version. After seeing it float (ha ha) around the food blogosphere for a little while, I finally made the lambic float that always caught my attention.

As a novice gardener, I was so proud to pick up some fresh French breakfast radishes today. I grew them from seeds a few months back, and these little beauties grow so well.

As a result of my slight hangover and complete exhaustion, all I can think about when I try to write about this recipe is the bit from Austin Powers where Dr Evil demands 'a hundred billion dollars'. Which is hilarious but hardly earth-shattering.

I'm sure you want to know a little about these pretzels before committing. yessum. These pretzels were a total experiment. I've never made pretzels before. I've eaten many pretzels {who hasn't}, just never made them. I did some research.

I first became interested in chicken adobo when I saw a recipe for it using a slow cooker. It looked delicious but completely different than the adobo that I was familiar with. I thought adobo was that rich, spicy, reddish-brown mexican sauce that comes with chipotle peppers. The recipe I saw didn't even involve any chile peppers. So, I started doing some research. Turns out Filipino adobo is a completely different beast than Mexican or Spanish adobo. This adobo is a tangy, salty mix of vinegar, soy sauce, garlic, and spices that is used to marinate and stew meat.

Because the garden is pumping out greens, and every meal is an attempt to use them (that’s ours above, about to flower), I tossed in a bunch of pac choy and broccoli. Because I wanted something that would slide down easy, I added rice noodles. On the top was cilantro, also from the garden.

Pork hocks are from the shoulder part of the pig. It is parallel to pork shanks with crosses cuts. It is well known for its tenderness and rich flavor. It is also flavorful and is loaded with irresistible aroma. Since this piece generally consists of much skin, tendons and ligaments, it requires long cooking through stewing or braising to be made palatable.