Bostock or brioche aux amandes is a French pastry — ‘French toast’ — that utilizes day-old brioche topped with frangipane or sweet almond pastry cream. You can use almond meal or almond flour. Almond meal is typically made from ground, raw (unpeeled) almonds, whereas almond flour is made from blanched (peeled) almonds. Thus, almond flour tends … Continue Reading
Hello, first of the season local (PA) strawberries, at least here at home. So much tastier than those out of season ones shipped from who knows where? I don’t typically gravitate towards sweet desserts, but I do have one sweet treat up my sleeve. It’s a raw-ish, no bake cake that I usually make when … Continue Reading
Lupini bean ceviche (ceviche de chochos or cecvichochochos ). It’s a thing. Really. When you think of ceviche, you probably envision raw fish cured with some type of citrus — lemon, lime and/or orange juice — spiced with (ají) chile peppers and cilantro. Ceviche de chochos is a vegan, plant-based ceviche made with chocho beans, … Continue Reading
Who loves squid? Whenever I see ‘dirty’ squid (i.e., squid that hasn’t been cleaned and still has its outer, gray-purplish skin) at the fish market, I instantly know what I’m having for dinner that night. Unfortunately, dirty squid is hard to come by. These days, most squid comes cleaned (sigh). Yes, it’s convenient, but cleaned … Continue Reading
Happy January 1, 2019! Thought I’d begin the year with something seasonal, local, tasty and nourishing. Something to keep you warm this time of year. Celeriac and apple soup. You’ve probably come across or, perhaps, bypassed, celeriac (aka celery root) at your local farmers’ market or grocery store during the winter months. It’s that rather … Continue Reading
