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Posts Tagged ‘brown sugar’

by Sarah Steimer

Spicy-sweet curry popcorn

I’ve never had a sweet-and-salty curry combination, but this was pretty rad. Once again, I gobbled through this bowl of popcorn in no time and mentally added this to my list of movie-watching snacks. Spicy-sweet curry popcorn and maybe a bottle of dark winter ale? Absolutely.

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by Sarah Steimer

Four berry and basil pie with crumble topping

We’ve been scrambling to get the last berries at the farmer’s markets, and I needed to use what we had fast. So, I threw them all in a pie and called it a day. Or rather, a summer.

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by Sarah Steimer

Double chocolate-almond cookies

I’m pretty much almost always craving chocolate, and I think there is little else in the world that pairs better with chocolate than a little salt and some nuts. And wine. But that’s separate.

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by Sarah Steimer

Baked salmon with a peanut-cilantro relish

I was a little concerned about using a shallot in the relish. The original recipe called for using the greens from one large scallion, but it was the one ingredient I forgot at the grocery store. I used a finely minced shallot instead, and it actually worked beautifully. The trick was rinsing the shallot under cold water after cutting. I saw Rick Bayless use this method on television once to mellow the taste of raw onions in salsa, and I figured it could mellow a shallot for relish! It sure did. The relish really blew this dish away.


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by Sarah Steimer

Herbs de Provence roasted almonds

There’s a local Chicago company called Mama’s Nuts and I’m pretty crazy about its nut mixes — particularly the Provencale Garlic Almonds. This was my version of that, and I give it a solid rating!

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by Sarah Steimer

Nutty vanilla-cinnamon granola

Don’t have all the nuts or seeds I mention in the ingredients? Substitute away! But I do highly recommend using lots of seeds and nuts. Do a quick Google search to check out the nutritional facts of your ingredients — you’ll be pleasantly surprised to see that pepitas have lots of iron and how flaxseed is a good source of omega 3. Not a bad way to start the morning!

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by Sarah Steimer

This jelly smelled amazing while it cooked, thanks in particular to the brown sugar, cloves and fresh ginger. But this really wasn't nearly as sweet as it sounds. In fact, I'd say it was 100 percent savory, just like that guide title says.

This jelly smelled amazing while it cooked, thanks in particular to the brown sugar, cloves and fresh ginger. But this really wasn’t nearly as sweet as it sounds. In fact, I’d say it was 100 percent savory, just like that guide title says.

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