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Category: fab faves

  1. Thursday, July 16

    Fab Faves: CC Made & barkTHINS

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    Hey everybody! I am officially on vacation and enjoying every second. Also, flying with kids is SO MUCH EASIER now that I my youngest is almost 4 years old and my oldest is 10. I didn’t even have that anxious feeling in my stomach that normally accompanies our plane rides. I really am shocked at how much easier it was than it has been for, oh, the last 10 years.

    Okay, enough travel talk, today I have a public service announcement. I must share two of my favorite goodies with you because it would be a crime not to.

    fab fave: cc made dark chocolate caramel sauce from @janemaynard

    First off, we flew through SFO this week and had a layover in Terminal 2. That terminal is, in the words of my friend Rebecca, magical. I love it when I have a layover there and usually spend a small fortune on food. My favorite spot in the terminal is a shop and deli called Napa Farms Market. They carry a vast array of wonderful Bay Area food products. One of the brands they carry is CC Made, a Berkeley-based artisanal caramel company I discovered at a food show years ago. CC Made has a dark chocolate caramel sauce that is TO DIE FOR, but they never have it at Napa Farms Market…until this week! When I saw it on the shelf I think I may have done a little jig. I know I at least squealed. I believe you can buy the sauce on the CC Made website, in case you need to get your hands on a jar, too!

    fab faves: barkTHINS by @janemaynard

    The second item I want to share is barkTHINS. Fair Trade USA has sent me samples of barkTHINS several times and I even created a granola bar recipe using their pumpkin seed flavor. Anyway, suddenly I’m seeing barkTHINS EVERYWHERE…from gas stations to grocery stores to Costco, so I can regularly feed my addiction. My kids are addicted, too. barkTHINS are dangerous. So, maybe this public service announcement is more to warn you about the addictive power of barkTHINS than anything else! 😉

    That’s all for today! Enjoy the goodies!

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  2. Wednesday, July 1

    Jerkish Chicken, i.e. Kid Friendly Jerk Chicken That Adults Love, Too

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    One of my favorite foods in the world is Back-A-Yard’s Jamaican jerk chicken. I will never be able to make jerk sauce like that restaurant does and that’s okay with me. Sometimes it’s good to have a food you can only get in one place so you really appreciate it. That said, I do hate living so far away from Back-A-Yard, which is located in Menlo Park and San Jose. The other day I was having a serious hankering for some Back-A-Yard and decided to finally try making my own jerk.

    recipe for "jerkish" chicken, a kid-friendly marinade and sauce inspired by Jamaican jerk that is a bit more sweet and a bit less spicy | from @janemaynard

    The one and only problem with jerk is that it is just too spicy for my kids, so I wanted to figure out a way to make a kid-friendly jerk that still delighted my taste buds. The marinade/sauce I created and have made several times now is wonderful, although nothing at all like Back-A-Yard’s. It’s much sweeter with just a hint of heat. The kids devoured their chicken, as did Nate and I!

    Will I ever be able to replicate the pure culinary joy that is Back-A-Yard’s Jamaican jerk? Nope. But I’m okay with that, and I ended up with this scrumptious recipe instead!

    recipe for "jerkish" chicken, a kid-friendly marinade and sauce inspired by Jamaican jerk that is a bit more sweet and a bit less spicy | from @janemaynard

    Note #1: While I was editing this post and getting the link for Back-A-Yard, I discovered that Back-A-Yard is going to start selling sauces and rubs. I AM SO HAPPY! I will be able to get their sauce in my own kitchen! I’ll be sure to include a link in my Friday Show and Tell post when their online store opens.

    Note #2: I forgot to photograph the sauce. It’s brown and tastes delicious. There you go.

    Note #3: You can find the recipe for the potatoes in the background of the first photo by clicking here. They’re amazing. Thought you should know.

    Jerkish Chicken, i.e. Kid Friendly Jerk Chicken That Adults Love, Too
     
    Inspired by Jamiacan jerk, this chicken marinade and sauce has a sweeter flavor and just a bit of heat.
    Author:
    Serves: 5-8 servings
    Ingredients
    • Juice from 1 lime
    • ½ cup olive oil or canola oil
    • ¼ cup apple cider vinegar
    • 2 tablespoons soy sauce
    • 6 cloves fresh garlic
    • 6 green onions, very roughly chopped
    • 3 tablespoons brown sugar
    • 1 teaspoon salt
    • 1 teaspoon cinnamon
    • 1 teaspoon jerk seasoning
    • ½ teaspoon ground ginger
    • ½ teaspoon nutmeg
    • ½ teaspoon pepper
    • 10-15 pieces bone-in chicken (I prefer legs and thighs)
    Instructions
    1. Combine all ingredients (except the chicken) in a blender. Blend until a sauce consistency.
    2. Reserve ½ cup of the sauce to serve with the chicken later.
    3. Place chicken pieces in a ziploc bag then pour sauce into the bag. Close bag, pushing air out, and marinate in the fridge for at least 30 minutes.
    4. Grill chicken as usual over moderate heat, cooking until inside temperature reaches 160-165º F.
    5. Heat reserved sauce on the stovetop or in the microwave until warmed. Serve with grilled chicken.
    Notes
    Prep time is only 5 minutes or so, but there is at least 30 minutes of marinating time to plan on. Cook time is only about 10 minutes.

     

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  3. Tuesday, June 23

    My Smart Girls, All of the Feelings, and Inside Out Homemade Butterfinger Bars

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    recipe for inside out homemade butterfinger bars from @janemaynard

    I have two very smart girls. Smart girls who make posters like this when they are playing:

    inside out homemade butterfinger bars from @janemaynard

    I mean, seriously. Just look at that poster. That is how they play. To say the kids and I were excited about the new Pixar movie Inside Out is an understatement. A movie all about navigating your feelings is totally up their alley! Plus, I think I may have a couple of future psychotherapists on my hands. (When I found that paper, it seriously cracked me up.)

    "inside out" homemade buttefinger bars by @janemaynardWe were going for “Joy” in the group shot, but Owen was apparently overcome by “Sadness”; Anna was going to do all 5 emotions for me, but we only got “Disgust” and a very happy looking “Angry” out of her

    Well, we went and saw Inside Out today. It was wonderful in so many ways and I want to give it all of the awards right NOW. Here is Inside Out in a nutshell: take the last few, way-too-emotional minutes of Toy Story 3, where all you can do is sob as you think about the bittersweetness of growing up, and turn it into a 1 hour 42 minute feature film. Needless to say I cried through ALL of Inside Out, from the first minute to the last. So did Cate. We think Anna did, too, but she won’t fess up to it. (Apparently Disgust is overpowering Sadness in her brain today.)

    recipe for inside out homemade butterfinger bars from @janemaynardThis step of the recipe is perfect for Anger!

    Once the movie was done, we were all feeling a little emotional. It was actually a rough couple of minutes where none of us were at the top of our game. And then we had to stop at the store. Owen, who was crazy tired, got really mad about our errand. (Why, hello, Anger! Nice to see you!) But then I thought to myself, “Um, duh, let’s make this fun!” (Actually that wasn’t me, it was Joy stepping up to the control panel in my brain.) Owen was the most angry about our errand, so I started identifying his feelings. “Oh, man, Anger is at the controls right now. Wait, I think Sadness just took over. Whoops, now we have Disgust. [Owen looks up and sees a giant blow-up shark.] And Joy is back!” The kids and I couldn’t help but laugh, especially since Owen’s emotions were changing at an impressively quick pace! Suddenly all was right with the world.

    recipe for inside out homemade butterfinger bars from @janemaynardrecipe for inside out homemade butterfinger bars from @janemaynard

    After we were able to laugh and let Joy take the reins, I started asking Cate and Anna what they learned from the movie. Cate responded immediately with, “You shouldn’t let your emotions take control.” Perfect. The conversation evolved from there and made me want to cry {again} and reminded me just how smart my smart girls are. Seriously, they are SMART and, even though emotions are a hard thing to deal with, I think they will have the upper hand as they navigate the choppy waters of growing up.

    recipe for inside out homemade butterfinger bars from @janemaynard

    In honor of Inside Out, going to the movies and chocolate (I’m always willing to honor chocolate), I have a recipe today for Inside Out Homemade Butterfinger Bars. To say this recipe is a labor of love is an understatement. It requires time and patience and you will probably feel Disgust, Anger, Fear AND Sadness while making them, but Joy will take center stage once you take that first bite. I promise.

    recipe for inside out homemade butterfinger bars from @janemaynard

    Homemade Inside Out Butterfingers
     
    Inspired by the movie Inside Out and the classic movie candy Butterfinger. This is a time-consuming recipe but oh-so-delicious!
    Author:
    Serves: 42
    Ingredients
    • 24 ounces good quality dark chocolate (the bars you see pictured used 24 ounces of chocolate - the chocolate was quite thick, if you want it thinner you could probably go down to as low as 18 ounces of chocolate total)
    • ½ cup water
    • 1 cup sugar
    • ½ cup light corn syrup
    • 1 cup creamy peanut butter
    Instructions
    1. Line a rimmed baking sheet with parchment paper and set aside, along with an additional piece of parchment paper on the side.
    2. In a medium saucepan, combine the water and sugar and cook over medium heat until sugar is dissolved. Add the corn syrup and stir well. Raise heat to medium-high and clip on a candy thermometer. (I used my instant read thermometer, which worked fine, but I really wish I had a clip on candy thermometer because it takes time for the mixture to get hot and I had to hold the probe the whole time.)
    3. While the mixture is heating, place the peanut butter in a small bowl and heat in the microwave for 30-60 seconds, until melted. Set aside.
    4. When the sugar mixture reaches 280º F (this takes a WHILE, probably about 30 minutes), remove the pan from the heat and quickly stir in the peanut butter, mixing thoroughly. Immediately pour the mixture onto the lined baking sheet. Working QUICKLY (the stuff starts to set up fast!), put the other piece of parchment paper on top and press down, using a hot pad on top of the parchment paper as the mixture below is very hot. Press out flat to about ¼" thick.
    5. Let harden completely. Place large pieces of the homemade butterfinger in a thick, gallon-sized ziploc bag, then bang the candy with a hammer. You want small pieces, but you don't want to pulverize it to a powder, so work carefully. Set butterfinger pieces aside (you'll end up with about 4 cups of butterfinger pieces).
    6. Line a 13" x 9" baking dish with parchment paper. Cover the bottom surface of the lined dish with a layer of butteringer pieces, about 1 - 1½ cups. Set aside.
    7. Now you need to temper the chocolate. This also takes time, so get ready!
    8. Bring a medium pot of water to a simmer. Place a dry, clean bowl on top and add about 12 ounces of the chocolate to the bowl. Melt the chocolate and cook it over the simmering water until it reaches 115º - 120º F.
    9. Remove the bowl from the heat, add the remaining unmelted chocolate, stir, and let it cool to the low 80ºs F. Do NOT get any water in the chocolate. Stir regularly or almost constantly while the chocolate cools. This process took about 45 minutes for me.
    10. Once the temperature drops to the low 80s, place the bowl back over the simmering water and bring the temperature back up to between 88ºF - 91º F. (Milk chocolate tempers at 86º - 88º F, so if you subbed milk chocolate for the dark chocolate, please use this temperature.) Do NOT let the temperature go above 91ºF or you have to start the WHOLE PROCESS OVER. Once the temp reaches 88º - 91ºF, immediately remove from heat.
    11. Pour the tempered chocolate over the butterfinger pieces in the baking dish. Spread the chocolate out evenly, then sprinkle the top with more butterfinger pieces, about 1 - 1½ cups more. Be sure to press the butterfinger pieces into the chocolate while it is still soft.
    12. Let sit at room temperature until chocolate has completely hardened. Cut into small bars with a long, sharp knife, pressing straight down firmly when cutting.
    13. Store in an airtight container at room temperature.
    Notes
    This makes a lot of bars and they are very rich, so it serves a lot of people. It really depends on how big you cut the bars what the final yield is. I recommend cutting it into 6x7 rows and columns.
    You will have about a cup or so of butterfinger pieces left over. Use these however you like...I'm thinking tossed in a batch of chocolate chip cookies would be delish!

     

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  4. Friday, May 29

    Friday Show and Tell

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    Happy Friday! It’s funny, usually weeks that start with a holiday feel short to me, but not this one…Friday couldn’t come soon enough! 😉

    virunga on netflix

    I know I can’t stop talking about Africa (which is a reflection of my mind, which cannot stop thinking about Africa), but I have to share a documentary with you. Joe Kraus from ONE recommended the movie Virunga while we were driving around the Malawian countryside. Nate and I watched it this week and it is so beautifully made and thought provoking I had to let you all know about it. So many of the issues that I witnessed in Malawi are explored in this film, with the added complication of the war that Congo is experiencing. I literally sobbed my way through the movie (fair warning!). The movie is streaming on Netflix. If you want to support Virunga National Park, click here. Also, this article on Huffington Post provides an excellent summary of the movie and what it’s all about.

    raspberry rhubarb sangria from @janemaynard

    Okay, food link time!

    That’s it! As usual, please share your own stuff! Just updates from your life, recipes you’ve found during the week, links to your own blog posts…anything goes!

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  5. Friday, May 8

    Friday Show and Tell

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    Happy Friday, everyone! I have a lot to “show and tell” today and a lot to say about my trip to Africa (I’m getting on my first plane of the trip in 30 minutes!), so I decided to split the two up and I’ll be doing a separate Africa post later tonight from Washington, D.C. So, let’s show and tell, shall we?

    netflix chef's table from @janemaynard

    First, I just discovered a new original documentary series on Netflix that I’m loving called Chef’s Table. It tells the story of 6 of the world’s most renowned chefs and I love it. It’s beautifully constructed and the stories are wonderful. I highly recommend it!

    "a bone to pick" by mark bittman

    Mark Bittman has a new book A Bone to Pick. I’ve ordered my copy and can’t wait to dig in. I love that guy and the way he talks about our food system. I am really looking forward to reading his latest thoughts!

    albion fit's soulstice retreat

    Remember my friends Liz and Dave who started the activewear company Albion Fit? They just announced their retreat Soulstice and it looks AMAZING. It’s expensive, yes, but it really is a top notch, 5-star, every attendees gets a $1500 gift bag kind of experience. Albion is also offering a group discount if you are interested. Groups of 6+ can each register for $2399 (limited spaces available). Just click on the 6+ discount when you register and enter the code TWFD. And if you go you just might run into me in a yoga class!

    serrano salsa by @janemaynard

    Last thing, one food link for the week! I put together an awesome roundup of salsa recipes for Parade’s Community Table. You should definitely check it out!

    That’s all! (Ha! That was a ton of stuff!) Happy Friday! And don’t forget to share your own finds, links, blog posts, thoughts, whatever!

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  6. Thursday, May 7

    Gluten-Free Coconut Lime Shortbread + Moms Make a World of Difference {Fair Trade Giveaway!}

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    As you know, every few months or so I do a post with Fair Trade USA to help spread the word about the great work they do. This week we’re celebrating Mother’s Day together by sharing the story of a mother from Uganda, giving away a big ol’ bunch of awesome Fair Trade goodies and sharing a fair trade recipe!

    fairt trade gluten-free coconut lime shortbread from @janemaynard #fairmoms

    If you want to read more about what fair trade is, click here. Fair Trade USA says it all a whole lot better than I do. In a nutshell, buying fair trade products means you are supporting farmers in truly meaningful and sustainable ways in more than 70 countries. One of those farmers is Komuhendo Jacqueline, an inspirational tea farmer & me​mber of the Mpanga Growers Tea Factory in Uganda.

    Komuhendo Jacqueline, Fair Trade Tea Farmer from Uganda #fairmoms

    Komuhendo Jacqueline and her family have been growing tea since 2009. She says that the biggest benefit to selling Fair Trade Certified tea is that it has enabled her to pay for school fees for 3 of her children. It has also enabled her family to start sustainable food security projects for their home that can continue for years to come. She hopes to sell more of her tea so that she can send her other 4 children to school.

    Komuhendo Jacqueline, Fair Trade Tea Farmer from Uganda #fairmoms

    Fair Trade has helped Komuhendo Jacqueline and her community in so many ways, including building a nearby well that has provided much closer access to clean water, building a health clinic, providing shelter for workers during the work day, creating a women’s organization that helps empower women to be a more active part of generating income for their families in a region where traditionally men have taken sole ownership of tea farming, and MORE. It’s really amazing the long-term and meaningful ways fair trade has helped women and mothers in this community.

    Komuhendo Jacqueline, Fair Trade Tea Farmer from Uganda #fairmoms

    Learning about Komuhendo Jacqueline’s story has been especially poignant for me this week as I will be flying over her home in just a few days’ time! As I have mentioned, I am traveling to Malawi with ONE and Heifer International this week. Malawi is another country where farmers have benefited from Fair Trade efforts through the production of coffee, sugar and tea, and I can’t tell you how excited I am to meet the people of this country and talk to farmers.

    I could go on and on, but I think it’s time to give away some goodies and share a recipe with you!

    fair trade mother's day giveaway package from @janemaynard #fairmoms

    First, the giveaway. Fair Trade USA will send one lucky, randomly-selected commenter all of the following goodies!

    To enter the giveaway, simply leave a comment on this post! (Comments must be posted by Midnight, PT May 18, 2015. Prize must be shipped to a U.S. address.)

    fairt trade gluten-free coconut lime shortbread from @janemaynard

    Recipe time! Today I have a recipe for Gluten-Free Coconut Lime Shortbread. In the interest of full disclosure, Nate and Cate did NOT like these cookies. My neighbor Kat, who does TONS of gluten-free baking and loves and cares about food very much, loved the cookies. I personally think the cookies have a wonderful flavor and I do like them. Just know this is a cookie that is meant to be nibbled…coconut flour absorbs fluid better than a sponge, and that still applies even when it’s in your mouth! Sit down with a nice cup of fair trade tea and slowly enjoy your delicious cookie!

    4.3 from 3 reviews
    Gluten-Free Coconut Lime Shortbread
     
    Prep time
    Cook time
    Total time
     
    A very flavorful, gluten-free shortbread cookie. Eat in nibbles, no big bites!
    Author:
    Serves: 7 cookies
    Ingredients
    • 6 tablespoons fair trade coconut flour
    • 4 tablespoons salted butter, softened to room temp
    • 2 tablespoons fair trade unsweetened shredded coconut
    • 2 tablespoons fair trade agave nectar
    • 2 teaspoons lime juice
    Instructions
    1. Preheat oven to 350º F.
    2. Mix all ingredients very well using a fork or pastry blender. Make cookie balls out of ~2 tablespoons of dough per cookie. Roll in your hand, set on a a parchment paper or silpat lined cookie sheet and gently press the cookie flat to about ¼" thick.
    3. Bake for 10 minutes.
    4. Let cool completely before moving off of the cookie sheet or they will crumble.

     

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  7. Thursday, April 30

    The Best Lemons in the World Are Actually Limes + Why You Need a Lemon Press

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    Today I have a story to tell. After the story there’s a really good kitchen tip. So, you know, make sure you keep reading to the end. Which of course you would do anyway because I’m such a good storyteller, right?!

    why you need a lemon press from @janemaynard | pictured: bearss lime tree

    Our house came with a lemon tree in the backyard. A big, beautiful lemon tree that grows the best tasting lemons in the world. There was just one problem – the lemons kept getting this weird brown spot on the bottom.

    why you need a lemon press from @janemaynard | pictured: bearss lime tree, overripe fruit

    We researched the issue and came up empty. Our gardener thought maybe it was a deficiency of some sort and asked other gardeners about it. Everyone was stumped. Then, one day, Nate noticed a blue tag on the tree. He flipped it over and discovered the tag had words on it and the words were these: Bearss Lime.

    why you need a lemon press from @janemaynard | pictured: bearss lime tree

    WHAT?!?! Our lemons were limes! Our gardener was like, “Oh man, I love Bearss limes! The way the tree was pruned I just never thought of it!” Now that we knew what kind of tree it was, our research was much more fruitful (pun intended) and we discovered that our yellow limes with brown spots on the bottom were actually just overripe.

    why you need a lemon press from @janemaynard | pictured: bearss limes

    In our defense, Bearss limes can grow really big and really yellow. I think Bearss limes should be renamed Trick Lemons. I mean, seriously, look how yellow those two overripe limes are in the picture above!

    why you need a lemon press from @janemaynard | pictured: bearss limes

    The reason our lemons were the best tasting lemons in the world was because they were actually limes. My lemon bars? Lime bars. Our neighbors’ favorite lemon chicken? Lime chicken. The list goes on. Lemon or lime, we love the tree and Nate makes the best lemonade, I mean limeade, you ever did taste.

    why you need a lemon press from @janemaynardOwen says, “Hi!”

    Story’s over, kitchen tip time! If you don’t have a lemon press, aka citrus squeezer, get one! Seriously, I’ve been wanting a lemon press for years and finally, two weeks ago, I popped onto Amazon, found one that looked good and hit “buy.” I bought the Bellemain lemon squeezer and I love it. It is super sturdy and perfect for lemons and limes. Click here to check it out!

    why you need a lemon press from @janemaynard

    I now consider my lemon press an indispensable kitchen tool and don’t know how I lived so long without it. Take note: when you start squeezing, go slow or you’ll end up with juice all over your kitchen.

    why you need a lemon press from @janemaynard | pictured: squeezed bearss limes

    Happy juicing!

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  8. Tuesday, April 14

    Fresh Basil Plants for the Black Thumb Inclined

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    My relationship with fresh basil is one of the love-hate variety.

    living herbs basil plants are the BEST, especially if you have a black thumb!

    I love using fresh basil when cooking, but I can’t for the life of me keep a basil plant alive. I have the blackest of black thumbs. Buying fresh cut basil at the store just doesn’t really work, though. It only lasts 1 or 2 days and then it’s Bye Bye, Basil. I recently read a tip about snipping the stems of fresh basil and putting it in a glass of water like flowers in vase, but that only works about half of the time for me.

    living herbs basil plants are the BEST, especially if you have a black thumb!

    Luckily I discovered a basil plant that is AWESOME for people like me. I’ve seen it in a few different stores and it is the best! North Shore Living Herbs sells mini fresh basil plants potted in peat moss that I am completely in love with.

    living herbs basil plants are the BEST, especially if you have a black thumb!

    Here’s how it works: The basil plant comes in a mini pot with holes in the bottom. You place the pot on a plate or in a cup and make sure that it’s sitting in 1/4″ – 1/2″ of water (check it regularly to keep it watered!). The basil stays perfectly lovely for 1-2 weeks, which works really well for the home cook.

    living herbs basil plants are the BEST, especially if you have a black thumb!

    Be sure to keep an eye out for these great little basil plants. I guarantee you’ll fall in love!

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  9. Wednesday, March 4

    Crispy Rosemary Roast Potatoes from ‘Brown Eggs and Jam Jars” + A Lovely Cookbook Giveaway!

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    I am SUPER excited about today’s post. First off, I get to brag about one of my very lovely food blogging friends. Second, I get to share an AMAZING recipe with you. Third, I get to do a giveaway. So much goodness in one place!

    recipe for crispy rosemary roast potatoes from the new cookbook "brown eggs and jam jars"

    Aimée Wimbush-Bourque is a friend I met through blogging that I am beyond grateful to know. She is lovely and talented and I am lucky to have her as one of my people. Her blog Simple Bites is wonderful and she is truly an inspiration to me. The woman pretty much makes everything from scratch. When you grow up on a homestead AND you’re a professional chef you tend to do that sort of thing. I know I will never be an “Aimée” myself, but one can always dream…and at least I try!

    recipe for crispy rosemary roast potatoes from the new cookbook "brown eggs and jam jars"

    Aimée just published Brown Eggs and Jam Jars and I am so happy to share this beautiful cookbook with you today! (Congratulations, Aimée!) My friend Allison came over this morning and we made a couple of Aimée’s recipes from the book. It was such a lovely morning, spending time with a friend making recipes written by another friend. I’m feeling all aglow with cheesy friend-i-ness!

    recipe for crispy rosemary roast potatoes from the new cookbook "brown eggs and jam jars"recipe for crispy rosemary roast potatoes from the new cookbook "brown eggs and jam jars"

    Today I get to share Aimée’s recipe for Crispy Rosemary Roast Potatoes with you. Holy HANNAH, people. So good. Allison and I basically ate the entire batch. (We won’t talk about how many potatoes that was!) The technique for cooking the potatoes coupled with a cornmeal coating made for truly perfect roast potatoes. Perfect and dangerous. I wasn’t kidding when I said Allison and I ate an ENTIRE BATCH. At 10:30 in the morning, mind you. SO GOOD.

    recipe for crispy rosemary roast potatoes from the new cookbook "brown eggs and jam jars"recipe for crispy rosemary roast potatoes from the new cookbook "brown eggs and jam jars"

    Anyway, Aimée’s book is filled with similarly wonderful recipes and I highly recommend you buy the book immediately! Right after you enter today’s giveaway, of course!

    recipe for crispy rosemary roast potatoes from the new cookbook "brown eggs and jam jars"

    We are giving away a copy of Aimée’s beautiful book to one lucky, randomly-selected winner! Simply leave a comment telling us your favorite thing to make from scratch and you’re entered! Aimée is all about going homemade, so I think chatting about our favorite from-scratch recipes is the perfect way to celebrate her book launch! So, to recap, to enter the giveaway please leave a comment telling us your favorite thing to cook/make/bake from scratch by Midnight PT on Wednesday 3/11/15.  Prize needs to be shipped to a U.S. or Canadian address.

    recipe for crispy rosemary roast potatoes from the new cookbook "brown eggs and jam jars"recipe for crispy rosemary roast potatoes from the new cookbook "brown eggs and jam jars"

    And with that I give you Aimée’s recipe for some of the best potatoes you’ll ever eat. Enjoy!

    5.0 from 5 reviews
    Crispy Rosemary Roast Potatoes
     
    This recipe is from the book "Brown Eggs and Jam Jars" by Aimée Wimbush-Bourque and makes some of the best roast potatoes this side of anywhere!
    Author:
    Serves: 6
    Ingredients
    • 2 pounds red potatoes (about 6-7 medium), peeled (Please note that I totally did NOT peel the potatoes, whoops! Sorry, Aimée! They still came out perfectly)
    • 2 teaspoons salt, divided
    • 2 tablespoons cornmeal
    • ½ teaspoon black pepper
    • ¾ cup olive oil
    • Leaves from 2 sprigs fresh rosemary, minced, plus more chopped for garnish (I also forgot to mince the rosemary leaves...can you tell Allison and I were chatting while making the recipe? Again, everything tasted great.)
    • 8 fresh garlic cloves, peeled
    Instructions
    1. Position a rack on the lowest level of the oven and preheat oven to 425ºF (220ºC).
    2. Cut each potato in half, then in half again, until you have 4 evenly sized chunks per potato. Place in a medium pot with 1 teaspoon of the salt, cover with cold water and set over high heat. Bring potatoes to a boil, then reduce heat slightly and boil for 2 minutes.
    3. In a large bowl, mix together cornmeal, remaining 1 teaspoon salt and pepper. Drain potatoes, then transfer to the bowl with cornmeal and toss gently to coat.
    4. In a 12-inch cast-iron pan or heavy skillet, heat olive oil over high heat. When small bubbles begin to rise (but before oil is smoking) and oil is very hot, add rosemary and garlic. Stir carefully with tongs for a minute to infuse the oil.
    5. Carefully add the cornmeal-crusted potatoes all at once to the hot oil and arrange them with your tongs so that they are evenly distributed around the pan. Place the skillet in the oven and roast for 15 minutes. Carefully remove pan from oven and turn each potato so the crispy side faces up. Roast for another 20-25 minutes or until golden all over.
    6. Using a slotted spoon, transfer potatoes to a serving platter. Sprinkle with chopped fresh rosemary and a sprinkling of sea slat if desired. Serve at once.

     

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  10. Thursday, February 12

    Why You Need Cheese Paper In Your Life

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    Years ago I wrote about cheese paper here on the blog. Back then I didn’t know much about the stuff and it wasn’t very easy to buy. Luckily for all of us cheese paper is more accessible these days (thank you, Internet) and I actually use it myself now, so I feel like an updated post is in order!

    why cheese paper and storage bags are the best way to store cheese from @janemaynard

    I was first introduced to cheese paper at the Cowgirl Creamery in San Francisco. Their cheese paper has the adorable cowgirl logo printed on it (see picture here) and, I’ll be honest, that was the biggest appeal of the paper to me at the time – what a pretty way to store your cheese! As pretty as the paper is, it is actually very functional, too!

    why cheese paper and storage bags are the best way to store cheese from @janemaynard

    Cheese paper allows cheese to breathe while also keeping it wrapped properly, so it will last much longer and taste better. Click here to see the details about how cheese paper is constructed and how it works. Formaticum is the primary brand that makes cheese paper and it’s the kind I use. You can buy Formaticum cheese bags or a set with cheese bags and cheese paper on Amazon, but you can also buy all of their products directly on their website. I love both the bags and the paper. I have no affiliation with Formaticum – I just love their fancy, French cheese paper!

    why cheese paper is AWESOME and the best way to store cheese from @janemaynard

    why cheese paper and storage bags are the best way to store cheese from @janemaynard

    So, hop to it! Give your cheese a happy, super cute home!

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