I made this curried carrot fritters stack this past weekend and they're an incredibly delicious and non-traditional way to use your waffle iron. You can also shape the fritters into patties and cook them in a skillet, but on weekends I like to take things just a tad further and do things like cook fritters in the waffle iron for the extra presentation points. There's nothing traditional about[...]
Wow. That's a long recipe title, isn't it? Anyway, this is my Paleo Pen Pals challenge recipe for the month of August! Paleo Pen Pals is the blogger ingredient swap for Paleo folks, if you haven't checked it out already you can read more about it here (or on its Facebook page). I was paired with the delightful Melissa of the blog House of Skip and she sent me fire-roasted canned tomat[...]
Two quiche posts in one week! Eggs are cheap and delicious, so why not? This recipe makes use of the amazing tomatoes that have flooded the markets here in San Francisco. In fact, it uses two kinds: sun-dried out of a jar (so good) and fresh-sliced to decorate the top. Oven-blistered tomato slices give it a rustic, crispy look... especially when paired with crispy pancetta. Speaking of th[...]
I'm obsessed with my new little cast-iron skillet, can you tell? Two posts in a week that feature the adorable new addition to my kitchen. ;) I like it for its dual purpose in this recipe: sauté the onions, garlic, lamb, tomatoes and spices in it while the eggplant bakes, then spoon the sauce out, layer in the eggplant, and serve it with a rustic presentation that complements the recipe'[...]