About 6 months ago, we used canned lychees as the unusual ingredient for the 8th Kitchen Adventure and made a simple mango and lychee cake. I recently discovered fresh lychees in stock at the store and couldn’t resist revisiting them in a new way. Fresh lychees were surprisingly similar to canned, although the fruit is […] Read more…
Archive of ‘Recipe’ category
Homemade Graham Crackers
I’m hosting a bridal shower for my lovely friend Hannah next month. There’s a loose theme of sweets/desserts so I decided to make gourmet s’mores kits for the favors. Homemade marshmallows were a given, but I’d never attempted to make homemade graham crackers. Every recipe and blog post I saw gushed on and on about […] Read more…
Week 29: Teff Flour
I have to admit that this week’s unusual ingredient caught my eye because it could have been named after me. Working with small children and having a long name has caused me to accumulate a myriad of nicknames from little ones who can’t quite get out all 3 syllables of Stephanie. “Teff” was one of […] Read more…
Week 28: Goji Berries
Goji berries, also known as wolfberries, originate in Asia and southeastern Europe. They have been used in Chinese cuisine for hundreds of years, often put in broths, savory dishes and steeped in hot water to make teas. In the past several years they’ve made a splash in Europe and the U.S. amid spectacular health claims. […] Read more…
Week 27: Japanese 7 Spice
One of my favorite sushi restaurants has a spicy edamame appetizer that I’ve been trying (and failing) to recreate for months. I tried cayenne pepper and other spices but there was always something major missing. When I inquired at the restaurant, a server said they use a Japanese spice blend. Fast forward to last week, […] Read more…