Here in the States, we have been miss-educated.
Before your mind wanders too far into what number of thing I could be talking about, remember, this is a food blog.
What I am talking about here is the quite tragic, gross miss-representation of a macaroon. Recently, this delectable Parisian cookie has become trendy, but many Americans still think of macaroons as a dense, coconut cookie, or worse, a hard coconut sandwich cookie. Quel dommage.
I think I was Italian in another life. I love Italy and I love Italian food. Pasta, tomatoes, cheese, wine: what gets better than that?
But, for my affection for all things Italian, there is a scarcity of Italian dishes on this blog. Not because T and I aren’t cooking Italian food, but because Italian nights always become a flurry of a little of this, a pinch of that, maybe three shakes of this one because we haven’t used it in a while. By the time we’re relaxing, quite content after an amazing meal, we couldn’t recreate the dish a second time ourselves, let alone write a recipe down. We do like it that way, it keeps things interesting and always just to our tastes at the moment, but this time, we decided it was high time to record one of the dishes.
Marmalade and lime juice create a bright and tangy dressing for this cabbage slaw that is chock full of colorful veggies. The heavy notes of ginger add to the Asian zing, while parsley gives a surprising depth of flavor to the dish.
Crisp, quiet, nearly-spring mornings always take me back to my time in Paris, when breakfasts were a croissant and espresso before a brisk walk to the nearest metro stop.
As our unseasonably mild winter begins to flirt with the first signs of spring, I’m finding quite a few mornings that take me back and leave me craving a fresh croissant and espresso to greet the morning.
Nothing beats the flakiness of fresh croissants.
This was one of the reasons I was so excited for this month’s Fresh From the oven challenge from Karen over at the lovely Lavender and Lovage blog. Karen challenged us to croissants, and I finally had an excuse to tackle my French grandmother’s recipe.
Mild Indian spices and fragrant toasted walnuts combine with nutty quinoa to create a light dist chock full of whole grain flavor. Topped with the colorful addition of boiled or roasted beets and the refreshing smoothness of plain Greek yogurt, this dish could be filling, warm comfort food in the winter or a refreshing, chilled side in the summer.
See the Recipe
