Who wouldn’t want a slice of this?
Herb-flecked and golden, this airy Italian bread is flavored with roasted garlic-infused olive oil. Its dimpled, burnished surface dotted with nubs of caramelized garlic. Each bite of my Roasted Garlic Focaccia with Rosemary is pure heaven for garlic-lovers.
For me, focaccia is one of the simplest breads to make. I actually prepared my first focaccia ever when I was in high school! In its most basic form, focaccia is made with olive oil, water, yeast, flour and salt. The dough is then stretched into a wide, flat shape, and dimpled across the surface. These dimples allow olive oil to reach the center of the bread, creating a moist texture. After baking, the surface of the bread gets hard and golden, while the interior remains soft and light.
This focaccia recipe is made with olive oil that’s been infused with an entire head of roasted garlic. The aromatic oil is added directly to the dough, and is also used to brush across the top once the dough has been formed. Nuggets of caramelized garlic are scattered across the surface of the bread, reinforcing flavor, and adding a satisfying textural element. A sprinkling of fresh rosemary and crunchy sea salt to finish. Continue reading for the recipe.
Jorge and I just got back from a spectacular trip to Charleston, South Carolina. Thanks again for all of the recommendations. Throughout the trip, we had a number of crazy delicious meals including dinner at FIG and Husk, and some damn good soul food at Martha Lou’s Kitchen. I’ve got a gallery below featuring most of the food Jorge and I ate during our trip (poorly lit dinners not included).
After a vacation where I practically ate my weight in butter and fried chicken, the first thing I was craving when I get back home to California was this Raw Kale Salad. Gnarled shreds of lacinato kale are tossed in a bright dressing made of olive oil, lemon juice, garlic, black pepper, crushed red pepper, and grated Parmesan cheese. The salad then sits for 20 minutes, so the dressing can break down the fibrous texture of the kale. Finished with a drizzle of EVOO, a dusting of Parmesan, and several grinds of black pepper, this simple salad is healthy, hearty, and packed with incredible flavor. The first bite will literally smack your taste buds. Continue reading for the recipe. Continue reading
Posted in Easy, Italian, Photo, Recipe, Salad, Vegetables
Tagged black pepper, garlic, kale, kosher salt, lemon, olive oil, parmesan cheese, red pepper flake
Jorge and I are in Charleston, South Carolina right now!! So I’m going to keep this short today.
My recipe for Parchment Roasted Potatoes is super easy and super tasty. Petite fingerling potatoes are tossed with whole garlic cloves, rich olive oil, kosher salt, black pepper, and several sprigs of rosemary, thyme and sage. This flavorful mix is then wrapped up in a parchment packet, and roasted until tender, creamy and just golden. Roasting potatoes in parchment locks in the aromas of the garlic and herbs, infusing more flavor into the small spuds. The dish is finished with a fresh scattering of chopped flat leaf parsley.
I first made these potatoes back in 2012, and I’ve been making them at least once a month ever since. On a busy weeknight, I can prep the parchment packet by the time the oven preheats. I can prepare the rest of the meal while the potatoes cook. So simple! Continue reading for the recipe.
Posted in Easy, Photo, Recipe, Side Dish
Tagged black pepper, garlic, kosher salt, olive oil, parsley, potatoes, rosemary, sage, thyme
Jorge and I are leaving for Charleston, South Carolina tomorrow, and I’ll have to admit that I’m a little behind on planning our activities and food stops. We finalized our lodging and transportation early last year, but the trip snuck up on us a bit this year! We looked at each other this past weekend, and said, “OMG we are leaving for Charleston in a few days!”
The purpose of this trip is to attend the wedding of a close friend of mine from college. The weekend will mainly be spent catching up and carousing with old college friends, but we are arriving two days in advance to explore the city. Given that our time in Charleston is so short, I want to make sure we hit up all of the must-see destinations, and sample all the must-have bites and beverages. In Portland and Seattle, I was looking for unique, off-the-wall eats. In Charleston, I want some damn good Southern food: shrimp and grits, collards, fried chicken, bourbon everything, and plenty of fresh seafood.
So please comment below with your Charleson, South Carolina recommendations. Thanks so much!! Also, I’ll be sharing all of my travel adventures on Instagram. Stop by and say hello :)!
Image Source: Fine Art America
I love it when a salad is as beautiful as it is delicious. And this salad is a stunner.
Ruby red and glistening, slices of blood orange cozy up with spiced carrot and fennel, salty olive bits, and wispy fennel fronds in a tangle of peppery arugula. Before reaching the salad, the carrots and fennel are dusted with crushed cumin, coriander, fennel seed and cayenne pepper, then roasted until tender and caramelized. The dressing here is a lemon vinaigrette spiked with garlic and blood orange zest. My Roasted Carrot, Fennel and Blood Orange Salad is bold, spicy and incredibly satisfying. This sophisticated salad would be perfect for a special occasion (Mother’s Day or Easter brunch), or any evening you just want to treat yourself. Continue reading for the recipe.
Posted in Fruit, Photo, Recipe, Salad, Spring, Vegetables, Winter
Tagged arugula, blood orange, carrot, cayenne pepper, coriander, cumin, fennel, fennel fronds, fennel seed, garlic, kalamata olives, kosher salt, lemon, olive oil