Here’s some strawberry jam that is really easy to make and kicks the pants off of any store bought concoction. I added a vanilla bean in this recipe so that I got the “Strawberries and Cream” flavor.
If you want the best dessert topping in the world…. you HAVE to make cajeta. Dessert topping, flavoring for your coffee, a spoonful for your mouth…whatever you decide to do with it, it’s worth the time. Cajeta is basically a dulce de leche or caramel made from goat’s milk and sugar. Continue reading
A real quick post. Yesterday a friend came over and dropped off some super ripe bananas (thanks Cathleen!), so of course it was time to make some tasty banana bread. This is a super simple recipe that is easy to whip up and get in the oven. The brown sugar helps darken the loaf and gives the bread a nice rich flavor. You will notice I don’t add any butter or oil to the bread. It gives it a nice crispy outside (instead of tacky), while retaining the moistness on the inside.
While in Mexico earlier this year, I decided to try my hand at some pork carnitas. The only cut of meat the butcher had was a beautiful loin, so I went with that. Traditionally carnitas are nice fatty roasts fried in lard in a big copper pot. Here I was with no copper pot, and no roast. Time to figure something else out. I did… and it is spectacular.
This recipe works well with regular potatoes as well, but with a good sweet potato these things rock! Continue reading
Last night I had some time to myself for a bit, and decided to make some Challah. According to Judaism 101, “Challah is a special kind of bread used for Shabbat and holidays”. I am not Jewish, but the bread looks beautiful and tastes great! This recipe comes from George Greenstein’s book, “Secrets of a Jewish Baker’.