Chrystal Baker is a private cook, recipe developer, and freelance online contributor, as well as a culinary production team member for various TV shows, commercials, photo shoots and online content. She maintains DuoDishes.com, a Los Angeles-based food blog that features dishes influenced by family tradition, regional fare and worldly flavors. You can follow her trail on Instagram and Twitter--@TheDuoDishes and @AnynEverywhere.
One of the last summer dishes I made was centered around pasta and two seasonal vegetables that tend to be at their peak this time of year–corn and tomatoes.
When you see the word quiche, do you immediately think about a flakey, buttery crust cradling a creamy, cheesey filling?
We’re well into summer thanks to the glorious seasonal kick off associated with Memorial Day weekend, as well as the recent Summer Solstice.
My torturous relationship with dessert continues with this batch of ice cream and a fruit topping to go with it.I didn’t plan for these two to go together, but I’m happy they were a match. The ice cream is rich and, well, creamy. Super thick–almost like a custard. The compote on top is also rich, from the natural sugars in the fruit, but it also has a light tang that echoes the characteristic flavor of buttermilk. So when you put the two together…it’s just the right combo.
Towards the end of January, I received a copy of Paulette Lambert’s new cookbook, The Wellness Kitchen. Years of hosting a food blog, and working in the food industry in general, have definitely played a role in expanding pant sizes and plumper cheeks.
“When life gives you lemons, make lemonade.” That old familiar saying tells you exactly what to do when a hefty lot of negative is flying your way. No one tells you what to do when you have eight or nine perfectly ripe avocados on hand, and we all know that the worst thing you can do with perfectly ripe avocados is let them go to waste. I had this figurative batch of “lemons” in one hand and a bag of cocoa powder in the other. The logical thing to do was make a cake.
Potato, potahto, tomato, tomahto. You can interpret the lyrics of this old song as literally or figuratively as you like, but today, we’ll go with the latter. What makes guacamole guacamole?
Have you ever had something at top of mind, or at least in your list of to do’s, and for some reason, it just never gets done? That’s what happened during most of January. In December, we filled a friend’s birthday cake with a caramelized pineapple and ginger sabayon that was inspired by two previous successful sabayon flavors. If you’re not familiar with sabayon, don’t think we’ve gone all fancy on you.You too can pull together a sabayon. If you do it in a timely fashion, maybe you will make it to the party with dessert in hand.
It was time to try another recipe from the blogosphere. This time, it would be potatoes. A large number of food bloggers are aware of the number one place to go for unique variations of the typical tuber, and that would be the home of The Daily Spud. She’s an Irish lass who can wax poetic about the potato. And wine, cheese, Irish traditions and amazing desserts. When she first featured this runny egg laced over a fluffy baked potato, it got a lot of well deserved attention. With a couple of potatoes on hand and a few interesting ingredients in the fridge, it was time to give it a try.
This is a time for cooking and baking, which has long been a sign of care and nurturing amongst communities. Cookies, pies, cakes. Many of our sweet treats feature fats and oils that do not benefit our health or waistlines. One way to amend that fact is my switching from butter and nonnutritive oils is by switching to olive oil. If you’ve never baked with olive oil, this is the season to try it.