Month: March 2019
Foraging & Cooking with Ornamental Purple Plum Blossom: Spring Floral Confections! — Gather Victoria
For me, the heady sweet almond-like fragrance of the Ornamental Purple Plum is the very essence of spring. Standing beneath their sensual pink and rose flower-laden branches on a sun-warmed afternoon is an absolutely swoon-worthy experience. Sadly underutilized as a culinary ingredient, plum blossom has a unique scent and flavour which infuses beautifully in cream, […] via Foraging & Cooking with Ornamental Purple Plum Blossom: … Read More Foraging & Cooking with Ornamental Purple Plum Blossom: Spring Floral Confections! — Gather Victoria
Great recipe for St. Patrick’s Day! I substituted the bacon joint for packaged thick bacon slices and used pie crust instead of puff pastry. The next time I make this, I will definitely try the author’s suggestion on adding some shredded cheddar cheese. Get recipe here.
It is March 14th, as in 3/4 or 3.4……or as in 3.14159265359. Happy Pi(e) Day my friends! In honor of Pi Day I am serving my delicious and delightful Mini Sheperd’s Pies. 24 more words via Mini Sheperd’s Pies #PiDay — Cheese Curd In Paradise
Quimbombo, a dish I remember seeing at the kitchen table many times. My mother assisted me by making the plantain balls. She recalled that it was a stew that was made with whatever was on hand. Here I used the recipe below as a reference, but the rest is from my family to yours. Adapted from Cuba, The Cookbook by Madelaine Vazquez Galvez and … Read More Okra with Plantain (Quimbombo’)