Now, I know what you’re thinking – Brussels sprouts aren’t unusual! But the mission of 52 Kitchen Adventures is to demystify ingredients that you may overlook or avoid in the market and Brussels sprouts get such a bad rap. In reality, they are actually really good! However, if overcooked, glucosinolate sinigrin is released, which makes them […] Read more…
March 2010 archive
"Grown-Up" S’mores Pie with Guiness
This is slowly turning into a baking blog. Can you tell that baking was my first passion in the kitchen? It’s still what I’m most comfortable doing (although I love being in the kitchen period). Anyway, I heard about this pie contest for Pi day via Serious Eats on Monday. I instantly decided to enter […] Read more…
Crepes with Prickly Pear & Passion Fruit Curd
As promised, here is another recipe to use with the Prickly Pear & Passion Fruit Curd from this week’s Kitchen Adventure. Crepes are very simple and incredibly versatile. Fill ’em with jam, Nutella, curd, fresh fruit, pretty much anything you want. And of course you can make them into entrees by filling them with things […] Read more…
Week 10: Spring Inspired Macarons
A couple of weeks ago I heard from a long-lost friend via Facebook. I’ve known Jessica since preschool but haven’t seen her since she moved away in junior high. She’s now living in Mexico and can’t find a lot of the ingredients I use here, but Mexico has many of its own unusual foods. I […] Read more…
Cinnamon Babka
Inspired by Serious Eats’ quest to find the best babka in NYC, I decided to try my hand at making babka. I’m going to New York at the end of the month and will seek out the best babkas for comparison. Although I love chocolate, cinnamon holds a special place in my heart (and stomach). […] Read more…