The other evening, we went out to a restaurant that had a Wild Boar Ragu special. It was phenomenal and inspired me to “reverse engineer” it and try to make it myself. This is the recipe that I came up with, and I am proud to say that I think that my version is even better than the one served at the restaurant. It was seriously delicious.
I must have a dozen variations on the blueberry muffin theme here on CSPS, and here is yet another one. This one is unique in that I was mostly out of dairy and only had ricotta in the house, so I used that. Also, there is actually less sugar in these than some of the other sorts. They did come out lovely though, with that extra bit of lemony sugar crunch on the top.
So it’s getting to that time of the year again: St. Patrick’s Day. And that usually means at least one stereo-typical foodie post on the matter. This year, that involves these Bailey’s Irish Cream Brownies. Even if they are stero-typical, they still taste good! 🙂
A few weeks ago, I made this awesome Caramel Rum Banana Bread. It was pretty delicious, so when I had to make something “breakfast-y” for today, I decided to turn more or less the exact same recipe into a coffee cake by adding a streusel topping. Equally as epic… and it doesn’t hurt that you can say that you had rum for breakfast on a Friday! 🙂
I’ve been playing around with something different, something healthier, something not along the lines of my usual baked good, and that would be these Roasted Chickpea Snacks. Sort of like roasted nuts, these are a quick and healthy, protein packed pick me up. It actually took a few tries to get these right — not because I burned them or anything, but more because the spices didn’t quite jive. Now that I have them sorted though, I love them. They last a couple of weeks in an airtight container (not refrigerated), but I’ve found I can eat almost an entire batch in a day. The curry spice ones are my personal favorite.
PS; They’d also be good on salad, sort of like croutons. 🙂