A few days ago when I made this tart, I had an epiphany: I could make my own Almond Joy candy bark. After a few searches on the internets, I found that making chocolate bark is easy. There is, however, the question of whether or not to "temper" the chocolate.
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This tart was inspired by a recipe I found in Bon Appetit. The original called for dried fruit and nuts, but tossed out the idea of using coconut. A bag of toasted coconut has been sitting in my pantry forever, waiting patiently, so I thought I would give it a whirl. While I was melting the chocolate, I got to thinking that something was missing from the dish. It wasn't long before it came to me: almonds. I had almonds in my pantry, too. Chocolate, plus toasted coconut, plus almonds? Without really intending to, I made an Almond Joy Tart.
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A few intrepid farmers greeted hungry shoppers in Dupont Circle this morning. I spotted crabcakes, pasta, meat, eggs, potatoes, cabbages, Brussels sprouts, radishes, chard, collard greens, onions, and lots more.
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Do you remember the scene in the Bridget Jones's Diary when she makes leek soup? Lacking proper kitchen string, she ties the leeks with blue ribbon. Voilà: blue soup. Oh man, I love that movie. And it turns out, I love leeks, too. Of course, this is a dish that even the most rabid carnivore could love. You know why? Because it tastes like whipped, creamy mashed potatoes, but way better.
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