Pineapple and coconut go together well in almost anything - from baked goods to main dishes to cocktails. We'll limit this post to breakfast and share a scone recipe we whipped up the other day. We recently bought a fresh pineapple to use as part of a main dish and had some left over. We've made all types of scones over the years, but all follow a similar ratio of dry to liquid ingredients and incorporate a variety of fruits, sweeteners and sometimes spices. So, we switched up few ingredients to come up with this tropical take on a scone.
During the second half of last year, I completed an online professional cook certification course that taught me so much more about cooking than I even expected. This simple and delicious recipe is one that I learned in the "soup" section. It is a traditional Moroccan recipe that can be served as either an appetizer along with bread or crackers, or as a soup, depending on how thick or thin you cook the puree.
Recently, I've learned some of the proper bread-making techniques and have made some decent looking and tasting bread. For this post, my inspiration is to add some hearty, colorful and seasonal ingredients to the bread, and to use equal amounts of bread flour and dark rye flour. While this bread can be formed into any number of shapes, my preference is for a simple rustic baguette. This is the type of bread that goes well with something as simple as a big slice of butter, or a nice accompaniment to a hearty hot soup or stew.
This post is for the pork lovers and can be filed under "comfort food" on a cold winter night (which has been the case lately). The sauce for this pasta is primarily the bacon drippings along with a bit of butter and reduced white wine. The raisins provide a nice level of sweetness that balances the salt from the meats, while the arugula, pine nuts and rosemary add color, texture and aromatics to the dish. We used fusilli (rotini) as the pasta since its spirals help to contain the sauce and flavor. Other similar types of pasta (e.g., gemelli, torchiette,cavatappi) would also work well.
Before the summer flies by, we want to share this refreshing summer drink. First off, if you've never made lemonade from scratch, don't pass that opportunity up here. Once you make it and taste the difference, you'll never go back to buying bottled or powdered (gasp!) brands ever again. Even many of the more high-end brands tend to use corn syrup in place of good old fashioned sugar, and it significantly affects the taste. The recipe below turns these into vodka lemonades, but the lemonade is refreshing without the alcohol.
Salmon and Potatoes with Arugula
This is a simple and healthy recipe that is ideal for quick weekday or evening dinners. While the main ingredients are salmon and potatoes, the sun-dried tomatoes and their oil nicely enhance the dish, and the arugula adds a peppery flavor. Be sure to use skinless salmon. Most seafood areas of grocery stores will remove the salmon skin upon request. The recipe size is for 4 servings, but any leftovers make a great next-day lunch, that can be served cold. For dinner, this goes nicely with a glass of white wine.
We're no Vikings, but we do know that there's nothing like a batch of Swedish Glögg to warm you up on those dark, cold Winter evenings. Glögg is the Scandinavian version of mulled wine, with aromas of cardamom, cinnamon, ginger, cloves and orange. With the addition of Aquavit and rum, this is much more than your ordinary glass of red wine. In Germany and the Netherlands, it is called Glühwein.
The adventures of two guys who like to bake, cook, drink and try new recipes