I haven’t been able to post recently, but now that midterms are over and I survived (all because of these), I can cook up a storm!
Here’s a recipe (with pictures…yippee!) that’ll knock your socks off: moist, flavor-packed, and…there’s Guinness in it…’nuff said.
(You’re Welcome, Ghirardelli)
It’s midterm season aka “sleepless nights,” “brain overloads,” and “desperate longing for Spring Break.” So I made sure to keep my face glued to the books, and this weekend was no exception as I had my cookbook in front of me for a good hour.
Given the choice, would you eat steak or fish? I know a lot of people who wouldn’t even think before grabbing their A1. Many people underestimate fish, but a good slab of fish is really hard to beat, so with this recipe, you’ll be practically invulnerable, kind of like Superman without the tights.
When it comes to meats (including fish) and vegetables, I often find salt, pepper, olive oil, and lemon juice are awesome enough to bring out the natural flavors. It’s quite easy to get out-of-control with miscellaneous spices and flavorings, but simple and super is really all you need in most situations. Oh, and your oven will really appreciate it. I don’t why, but it will.
I hope this photo caught your attention! Can you believe I actually made that? If you asked me a year ago what these little French confections are called, I probably would’ve said something along the lines of “a pink fake hamburger” or a “sophisticated moon pie.” I’ve learned a lot about food in the past year (and I’m really still learning), so I decided to get this blog going for those who also want to explore food, try out recipes, play with strange ingredients, photograph their creations, share ideas, and of course, eat!
(Pictured above) macarons. I butchered the color, though. As you can see, I skimped out on the food coloring. It’s supposed to be dark red, almost like a beet (because the ganache, or filling, is dark chocolate and beet flavored). Anyway, I’ll show you how to make these soon.
