Saffron is one of my favorite ingredients to cook with, but I’ve always used it in savory recipes. When Todd made badam milk using saffron, it inspired me to use it in a dessert. I just love what the saffron does to these pistachio financiers, which are typically made with ground almonds. But the subtle honey rose water glaze is really what does it for me– just enough aroma on the nose to make the whole thing come together. I decorated these with candied rose petals for fun because they’re so beautiful, but of course you can serve the financiers on their own.
The classic financier comes in a rectangle shape but I used 3 1/2 inch brioche molds. You can also use mini muffin tins, but just know that the baking time will be shorter in a shallower pan.
I recently stumbled upon this delightful Indian drink that had me more than a little intrigued. I’m not usually a big milk drinker, but when I saw it contained cardamom, saffron, and rosewater, I knew I had to give it a try. Sure enough, I was hooked. Sweet, creamy and absolutely exploding with aromatics, it’s the perfect end-of-summer treat!
My recipe is only slightly adapted from this wonderful post by Cook With Manali. She has several other delicious looking recipes on her site that I can’t wait to try, for example this Afghan yogurt drink.
It’s been a while since we last spoke. I’ve been busy camping and, oh yeah, having a baby! Well, my wife was the one to actually have the . . . err, you get the idea. I’m now the father of a happy, healthy baby girl. I couldn’t be more in LOVE (or tired)!!
The good news just keeps on coming as the lovely Jane Aldridge (Sea of Shoes) has launched a food blog: Thyme and Temp! If these donuts are a sign of what’s to come, then it looks like I’m going to be one happy dad.
As a food blogger, I always admire creative food photography. When I saw this series called Recipes by German artist Nora Luther and Pavel Pecker, I was blown away. These dynamic photos bring food to life on a whole new level. The photos show the ingredients and how the dish is put together, but leaves the final cooked dish to your imagination. Who knew food could have such movement!
I don’t think I need to tell you that this crudités platter is a showstopper. What is less obvious is how incredible this green vegan dip is. The recipe is actually a riff on the tofu sauce from one of my favorite vegetarian restaurants The Green Temple in Redondo Beach. The dressing can be used as a dip for vegetables, as a creamy dressing for salads, or a sauce for a bowl of whole grains, legumes and vegetables. This sauce will make anything taste heartier and more flavorful. If you’re like me, you’ll literally be licking the bowl clean.
When it comes to assembling a crudités platter, just remember to choose vegetables with a variety of colors and textures. This time I added a couple of vegetables not commonly associated with crudités: mushrooms and padrón peppers. The padrón peppers were probably my favorite!
There are some unique ingredients for this recipe like nutritional yeast and Bragg’s Liquid Aminos, but I recommend buying these as you can use them to add a ton of flavor in any vegetable dish. For a simple weeknight meal, I like to sauté cruciferous vegetables and add a small splash of Bragg’s Liquid Aminos as an alternative to salt.
Just because you’re out camping, doesn’t mean you have to skip happy hour! One trick I like to use is to fill my flask with not just my favorite spirit, but a premixed cocktail. A couple things to keep in mind: it’s best to choose a cocktail that is completely spiritous, as in, it contains no juices, purees or other perishable non-alcoholic ingredients (sorry margaritas). Here I made the classic Rob Roy cocktail. Trust me, from now on you’ll be one happy camper!!
This recipe is enough to fill an 8 oz flask, or the equivalent of two cocktails.