MAKING SOUR CREAM IN AN INSTANT POT

Sour cream is really very easy to make. We use an Instant Pot Ultra, Horizon cream and a real sour cream starter culture from Cultures for Health. This creates incredible sour cream, and also saves money. By making it ourselves, we know exactly what is in it, since it’s just high quality cream cultured with a real sour cream starter culture. Even better, this is an eco-friendly swap because Horizon is taking action on climate change to be carbon positive in just 3 years, and an Instant Pot is a great way to use less energy and eat better.

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SUNFLOWER SEED BAGUETTE

We are celebrating the return of the Olympics with sunflowers by using sunflower seeds in our baking. This is the recipe for our sunflower seed baguette. Sunflowers from the Miyagi area of Japan are featured at the Olympics. The organizers said that after the earthquake and tsunami, the parents planted sunflowers on a hillside in Miyagi in memory of their children who died, and every year now the hill becomes covered with sunflowers.

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Finnish cookies

FINNISH COOKIES

These Finnish cookies are made with browned butter, toasted pecans and maple syrup, and then rolled in powdered sugar. There are a number of similar cookies, such as Snowballs, Mexican wedding cookies, and Russian Tea cakes. Tony’s mother is half Finnish and she remembers her Finnish Grandmother making them when she was a child, so she has always called them Finnish cookies. They are a family tradition, and we make them every year at celebrations. Over the years we have made a few changes to her Grandmother’s version, though. This version is made with pecans and maple syrup, ingredients that are native to America, so maybe we should probably call them American cookies at this point, but we are not going to mess with tradition that much.

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FIG STAR BREAD IN ITALY

We love the look of this fig star bread. We first saw the star shaped bread in Italy. A soft sweet bread that looks very festive, but is actually very easy to make. The bread is made from a basic sweet bread dough, and for this version we used fig jam and fresh figs.

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CASSOULET IN PARIS

The cassoulet at Au Pied de Cochon – the perfect Parisian brasserie – was one of the highlights of visiting Paris. On this particular trip, we were there in the winter, so the restaurant was serving le Cassoulet Toulousain. This means it is in the style of the way it is made in Toulouse, which is a classic. It is made with pork shoulder, duck confit, garlic sausage and topped with bread crumbs. With some research, I was able to recreate the recipe at home.

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Melon dessert balls

melon (1 of 1)

I really want to be able to have dessert, even when I am trying to eat healthy.  It doesn’t have to be ooey gooey, but it does have to look good and taste really good.  These melon balls with just a touch of mint simple syrup were elegant and delicious.  A little mint from the herb garden made the syrup easy, and the cantaloupe  from the farmer’s market were fantastic.  Proving that a dessert doesn’t have to have a ton of calories to be a hit.

Photos by Tony Fitzgerald Photography

PHOTOS ARE AVAILABLE ON OUR WEBSITE FOR IMMEDIATE DOWNLOAD COMMERCIAL USE.

 


Muffin Tops

Inspired by the Seinfeld episode “Top of the Muffin to You”, I decided to try baking just the muffin tops.  Not so impressive looking, since they look a lot like cookies, but the almonds on top definitely put them over the “top”.

muffin (1 of 1)



Updated carrot salad

carrot salad (1 of 2)

After a trip to the farmer’s market, we made old fashioned carrot salad, but gave it an update.  The homemade mayonnaise with lime and ginger gave it an asian flair, so instead of raisins we topped it with poppy seeds, which looked perfect with the spaghetti cut on the carrots.

Photos by Tony Fitzgerald Photography

PHOTOS ARE AVAILABLE ON OUR WEBSITE FOR IMMEDIATE DOWNLOAD COMMERCIAL USE.