Getting to be spring so I thought that I would make the most of this lovely Sunday morning by making some spring-like food: Rhubarb, first of the season for me. This is a great little coffee cake, perfect for breakfast but would be great with afternoon tea as well. Fool-proof too. And if it isn’t rhubarb season, substitute fresh blueberries or even apricots or peaches later in the summer. Lots and lots of crumble, something my dad really loves.
Somehow in this mess of a week, I never did get around to making anything that I wanted to show you. That is not to say that I didn’t make anything, but they are all in-progress recipe experiments, that still need some work. But thees cookies, these are the bomb. As you all know, I have a thing for cardamom, so I thought that I would try a new twist on the traditional chocolate chip cookie and ended up with these, with a slight Middle Eastern turn of all things: Cardamom Cherry White Chocolate Chip Cookies with Toasted Pine Nuts and Sea Salt. Turned out heavenly. Pillowy and sweet, with just the right ratio of sweet and savory.
Another weekend, another cookie experiment. I had actually intended to make a completely different type of cookie today — blueberry lemon pinwheel cookies — but my heart wasn’t in it apparently and I has a spectacular cookie fail. So I started from scratch, let my mind wander and ended up with these. If you can’t find the fine shread unsweeted desicated coconut, the shreaded sweetended will do as well. Simple to make and is fairly small batch (ended up with about 36 cookies).
Yesterday was National Grilled Cheese Sandwich Day. I either didn’t know this or actually may not have cared, until I saw all the yummy GCSs being posted all over the Interwebs. So I had to run out and buy some yummy cheese and bread and came up with this concoction. Bacon, caramelized onions with a shot of bourbon, a really nice cheese. Lunch is served.
The other day, I found these cool looking peppers at the market. They are called Flame Peppers. They taste exactly like yellow or orange or red bell peppers (i.e. not spicy), but they look rather neat with the stripes and all. I was curious as to whether they would hold their color once cooked (you know how some veg changes color dramatically once heated). Anyway, had to give them a good and why not use one of my staple, go-to recipes of Stuffed Peppers. Yum.
FYI, obviously you can do this recipe with “plain ole” bell peppers, though in general, I would avoid green as they can be bitter. Stick with the red-yellow-orange type.