This year I’m going to use more spices. My favorite so far is made by Penzey’s called Mural of Flavor - a salt free mixture of spices, shallots, onion, lemon and orange peels and chives. I have to keep putting it back in the spice drawer or I would be using it on everything! Another I have tried recently is called Borsari which has sea salt, fresh garlic, fresh pepper, basil, parsley, rosemary and lemon peel. Before you ask, Borsari is available from igourmet.com.
Better nutrition and trying to lighten up our favorite foods (at least some of the time). I’m going to try more olive oils this year. I’ve found an new one from Australia that we like right now from Cobram Estates.
Who says a chocolate machine is only for chocolate? A quick look at the Sephra website has me thinking of nacho cheese, vegetable dips or raspberry syrup for a breakfast brunch. To do the dips your machine has to have the ability to shut the heater off.
Mini Desserts - Smaller, petite, rich and luscious! Sea Salt covered caramels! Homemade of coarse… I’m also going to make more fresh fruit sorbets and sherbets for desserts.
After what seems like eons in the kitchen I was getting bored, so my biggest thing to do this year is to make cooking fun again!
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