Licorice is one of those flavors that I strongly disliked growing up. I would always steer away from the black licorice bites in the candy dish and grimace in disgust when I got an unexpected mouthful of anise from an Italian Christmas cookie. Over the past year, my tastes must be changing, because I have been all about licorice flavored ingredients. Whether I am spicing my cookies with star anise, caramelizing fresh strips of fennel or sautéing up some chicken breasts with tarragon, I just can’t seem to get enough! This Cold Tomato and Tarragon Soup is no exception. The pairing of tomato and tarragon is wonderfully refreshing and the onion and garlic give the soup a flavorful kick. Continue reading for this “no cook” recipe.
Cold Tomato and Tarragon Soup
Kosher Dill Pickles
Pickling is one of those culinary processes that I’ve always wanted to dive into, since I find myself eating pickles at least once or twice a week. I just love crisp dill pickle slices on top of a juicy burger or spicy pickled green beans submerged in my Sunday morning Bloody Mary. I’m actually not sure why I haven’t tried this process sooner – it’s so easy. Simply combine fresh cucumbers with brine, herbs and spices. Let the mixture sit for several days and you have homemade pickles! Continue reading for the recipe.
Salted Brown Butter Rice Crispy Bars
When I first saw this recipe by Smitten Kitchen, I didn’t know how I felt about tampering with the classic Rice Krispie Treat (one of my childhood favorites). Several weeks later, I decided to test the recipe at a dinner party (appropriately, a modern spin on the classics dinner party). A perfect balance of gooey, crispy and salty, the final product was a smash hit and definitely the favorite dish of the night. Since then, I have made these Salted Brown Butter Rice Crispy Bars numerous times. With only four ingredients and minimal effort, these treats are a top “go to” dessert in my repertoire. Continue reading for the recipe.
Pluot Sorbet
You are probably wondering… what the heck is a pluot?? I know I certainly was when I spotted a huge pile of speckled, plum-like pluots at the Farmer’s Market recently. A pluot is a complex hybrid of a plum and an apricot. Both sweet and tart, pluots are a juicy stone fruit that exhibit a stunning combination of pinks, reds and whites when sliced open. If you can’t find pluots at your local market, you can also make this recipe with plums or apricots.
Coconut Red Lentil Soup
If you have never smelled or tasted toasted curry powder before, you must give this recipe a try. Heating curry powder in a dry skillet over low flame releases such a wonderfully complex aroma (that my friend mentioned he could smell all the way from the street!). This Coconut Red Lentil Soup combines toasted curry powder with tender lentils, fresh ginger, rich coconut milk and plumped up golden raisins. A combination that is exotic, healthy and mouth-watering delicious! Continue reading for the recipe.
Posted in Side Dish, Soup, Vegetables
Tagged coconut, curry, ginger, raisins, red split lentils, yellow split peas
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