Note: I was sent tins of Fishwife Smoked Salmon in order to write this post for Smoked Salmon Patties. Opinions are my own.
I am loving that tinned fish is having a moment; tinned fish is a must-have in your pantry for quick and tasty meals. We have been a Fishwife household for a while now (peep at my current pantry collection below for proof), so I get super excited when I get to try a new Fishwife product!
Fishwife recently sent me some cans of their Smoked Salmon, and I knew I wanted the smoked salmon to be the star of any recipe I created with them.
These Smoked Salmon Patties are a quick and easy way to get dinner on the table in no time!
I served the Smoked Salmon Patties over a spinach salad drizzled with a homemade French vinaigrette.
I make quite a bit of homemade ice cream, with lots of those ice cream recipes using egg yolks. I am down for an egg white omelet on occasion, but what to do I do with all those other egg whites? My favorite way to use up extra egg whites is by making these Easy Meringue Cookies!
These Easy Meringue Cookies have just five ingredients and take less than 20 minutes prep time! As with all meringue recipes, these easy meringue cookies are baked at a low temperature and then sit in the cooling down oven to further bake and harden.
Note: I was sent a review copy of Domenica Marchetti’s Italian Cookies: Authentic Recipes and Sweet Stories from Every Region in order to write this post for Biscotti Ricci Del Gattopardo. Opinions are mine alone.
This summer, my husband and I are celebrating our anniversary in style: we are heading to Sicily and Rome! So, when this Italian Cookies (paid link) cookbook showed up on my doorstep, I immediately paged through to the “Cookies of the Islands” chapter to find myself a Sicilian cookie to try. This recipe for Biscotti Ricci Del Gattopardo (The Leopard’s Rippled Almond Cookies) caught my eye immediately.
This Italian Cookies cookbook is a treasure trove of mouthwatering cookie recipes from all regions of Italy, along with stories and background on the cookies within the cookbook… there are over 100 cookie recipes in this beautiful cookbook, including classics like pizzelle, cuccidati, anisetti, and amaretti.
The cookies I chose to make, Biscotti Ricci Del Gattopardo, get their name from the novel Il Gattopardo by Giuseppe Tomasi di Lampedusa. In the book, the prince of Salina visits a monastery where Benedictine nuns make these tasty almond-based cookies (you can actually still buy them at the convent of Palma di Montechiaro in Sicily).
In this cookbook, Domenica Marchetti adapted the original recipe to use a cookie press (paid link) rather than piping out logs (hence these cookies known as “rippled” almond cookies), which speeds up the process without messing with the flavor!
Ingredients:
2 cups superfine almond flour, plus up to 1/2 cup optional almond flour if needed
I am taking full advantage of the long weekend by making a recipe I’ve wanted to make for a while now: Homemade Squid Ink Fettuccine!
I’ve been inspired to finally try to make homemade pasta after Danny Freeman’s demo at Binding Agents a few months back. And on a recent stop at Ippolito’s, I noticed they had cuttlefish ink for sale and knew that homemade squid ink fettuccine was in my near future!
Homemade pasta is surprisingly easy to make, but it does take some time (the dough has to rest a few times) so just keep that in mind when planning to make it. I have a bunch of tools on hand that make pasta making even easier, so I’ll link to those throughout this post.
Ingredients:
3 eggs
1/2 tablespoon (1 1/2 teaspoons) cuttlefish ink
3oo grams (about 2 1/2 cups) all-purpose flour, plus more for dusting
‘Tis the season for apple cider! Every year, I make sure to pick up some store-bought apple cider to enjoy. But this year, I wanted to try to make my own Fresh Juiced Apple Cider using my Hurom Juicer (paid link) and was surprised with how easy and delicious it was to make!
You can make this fresh juiced apple cider with whatever your favorite apple is, but I suggest aiming for a sweeter apple, like Honeycrisp.
I like to add rye to my cider to make a spiked cider. You can also add bourbon, spiced rum, or drink as is for a non-alcoholic beverage!
Ingredients (makes about 6 cups, multiply as needed):
12 apples, cored and sliced
10 whole black peppercorns
8 whole allspice berries
5 whole cloves
2 cinnamon sticks
1/2 teaspoon vanilla extract
the zest of 1 orange
the zest of 1 lemon
9 oz (or 6 shots) rye, bourbon, or spiced rum (omit to make non-alcoholic)
One of my favorite parts of being a member of a CSA is the abundance of tomatoes that they provide. During tomato season, I gobble up tomato sandwiches, salads filled with tomatoes, and basically any tomato-filled recipe I can. Recently, even I had more tomatoes than I knew what to do with, so it felt like the right time to make some homemade gazpacho, or more specifically, Juicer Gazpacho Shooters!
As I gathered my ingredients, my husband asked if I was using our Hurom H320 Cold Juicer (paid link) to make the gazpacho. Now, why didn’t I think of that?
let’s take a moment for my pretty tomatoes
These Juicer Gazpacho Shooters are so easy to make! Most ingredients are added straight into the hopper, and the juicer does the hard work for you.
The result is a beautifully silky-smooth gazpacho, perfect for serving in small shooter glasses (paid link) for a great summer party appetizer or a fun start to a meal.
Ceviche is a surprisingly easy meal to make at home, and this Salmon Ceviche is no exception! I know it seems like it would be super intimidating but trust me, you can have this seemingly fancy dish ready in 30 minutes!
The one thing to keep in mind when making salmon ceviche is that it is strongly suggested to use salmon that has been previously frozen to help ensure food safety. Ceviche is raw, after all!
For recipes like this Salmon Ceviche, I use my salmon filets from Sitka Seafood Market. (I have a subscription, and have had one for years, but the link is not an affiliate link) Sitka Seafood Market’s Salmon is wild caught and quickly frozen, so I know it is safe for raw consumption.
This Salmon Ceviche comes together quickly. Once you have prepared your ingredients, just add them to a non-metal bowl and let marinate for up to 30 minutes and you’re done!
Ingredients:
the juice of 1 lemon
the juice of 1 grapefruit
the juice of 3 limes
1/2 red onion, minced
2 garlic cloves, minced
1 bell pepper, diced
1 avocado, diced
1 to 2 salmon filets, pin bones and skin removed, cut into bite sized pieces
Note: I was sent samples of Goldswarm Honey in order to make this Honey Glazed Orange Ginger Shrimp. Opinions are mine alone.
Just wait until you try this Honey Glazed Orange Ginger Shrimp! The shrimp is marinated in a garlic-ginger-Chinese five spice, then tossed in an orange honey glaze and is served over rice for a wonderfully flavorful weeknight meal!
I was sent this recipe along with some absolutely delicious honey from Goldswarm Honey, a luxury honey sourced from the wildflowers of West Africa.
With its bold floral notes and deep caramel undertone, Goldswarm elevates any dish or drink into a gourmet experience. Unlike mass-produced honey, Goldswarm is ethically harvested from Nigerian beehives and completely free of preservatives, additives, and heat processing – preserving its rich antioxidants and nutrients.
This recipe for Honey Glazed Orange Ginger Shrimp seemed like the perfect way to test out (and highlight) Goldswarm Honey!
Ingredients (serves 4):
1 lb. large peeled and deveined shrimp (20-25 count)
5 garlic cloves, minced
1 tablespoon finely diced ginger or ginger paste
2 tablespoons low-sodium soy sauce
½ teaspoon Chinese five-spice powder, plus more for garnish
If you’re looking for a simple DIY gift for friends and family, Homemade Hot Honey is a great option!
Hot Honey is honey infused with chili peppers and can be used in so many different ways, including drizzled on pizza to stirred into cocktails to served on charcuterie boards.
This recipe for Homemade Hot Honey is made with just three ingredients and can definitely be adapted to your tastes or what you have on hand.
Ingredients:
1 cup honey
3 dried chili peppers, split open, or 1 tablespoon red pepper flakes
Hooray for slow cooker season! I love a good slow cooker (paid link) recipe, and this Slow Cooker Venison Chili is no exception!
I decided it was about time to update my original recipe for Slow Cooker Venison Chili; I figured after 13 years it could use some sprucing up!
The ingredients haven’t changed much, but the method used to develop the flavors is updated. This hearty Slow Cooker Venison Chili will definitely be a family favorite!
Ingredients:
Chili Seasoning:
1 tablespoon chili powder
1/2 tablespoon dried parsley
1/2 tablespoon dried basil
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon ground pepper
Venison Chili:
4 strips bacon, cooked
1 tablespoon olive oil
2 bell peppers, seeded and chopped
1 medium onion, chopped
6 garlic cloves, minced
2 tablespoons tomato paste
1 tablespoon reserved bacon fat, or 1 tablespoon unsalted butter
2 lbs ground venison
2 (15.5 oz) cans red kidney beans, drained and rinsed
1 (28 oz) can tomato sauce
1 (28 oz) can diced tomatoes
1 teaspoon hot sauce
2 tablespoons Worcestershire sauce
1 tablespoon honey
1 cup beef stock
1/2 cup coffee
Toppings:
Fresh cilantro, chopped, for garnish
Sour cream (omit for dairy free)
Cheddar or Pepper Jack cheese, shredded (omit for dairy free)
The weather this September has been quite warm, but I am starting to crave more comfort-food-like dishes. This recipe for Sous Vide Boneless Leg of Lamb is a combination of warm weather meets comfort food, perfect for this time of year.
The lamb is slow cooked to the perfect temperature in a water bath and then is finished off on the grill to add some char!
Note: I was sent a DREO BaristaMaker Milk Frother in order to write this Iced Latte recipe. Opinions are mine alone.
We had a little bit of a respite from the heat, but those August temperatures are back! So it’s the perfect time to test out DREO‘s BaristaMaker Milk Frother’s Cold Foam option; Iced Latte time!
This Iced Latte recipe includes a recipe for an espresso simple syrup to add some sweetness to the latte without taking away from the bold coffee flavor. You can make the espresso syrup ahead of time and store in your fridge until ready to use.
If you want to learn more about DREO’s BaristaMaker Milk Frother, check out my last post featuring this snazzy appliance: Ube Au Lait.
Ingredients:
Espresso Syrup:
1 tablespoon espresso powder
1 cup hot water
1 cup sugar
Iced Latte (makes one serving, multiply as needed):
Note: I was sent a Hurom H320 Slow Juicer in order to write this post including a recipe for Green Juice. Opinions are mine alone.
This summer, I have really been enjoying having a CSA share again. However, no matter how hard I try, it is still difficult to use up all of those beautiful fruits and vegetables! One of the best ways to use up a bunch of fruits and veggies is by making Greek Juice!
When Hurom contacted me about trying one of their Slow Juicers, I felt like the timing was perfect! What a great way for me to utilize these ingredients more, like in this recipe for Green Juice!
My husband has been making himself “green drinks” for years now in a blender (paid link) but I have trouble getting over the super pulpy texture of it. So Hurom’s H320 Slow Juicer (paid link) called out to me immediately. Not only is the juicer quite the visual stunner (shown in color “Kale”), but it also has two different strainers, one which yields an ultra-low pulp juice.
Despite the name, slow juicers are still pretty darn quick. Hurom’s patented Slow Squeeze Technology uses an auger to squeeze out juice (similar to how you would hand-squeeze an orange). This natural motion minimizes damage to ingredients, keeping their natural taste and nutrition intact.
Photo courtesy of Hurom
I am still learning the ins and outs of juicing and how to create the perfect balance of tasty and nutrient-rich juices, but I figured I’d take inspiration from my husband’s green drinks for my first try to make this Green Juice.
This recipe for Green Juice uses quite the colorful group of fruits and veggies, but the color of the kale and spinach wins out in the end, providing that nice green color to the drink.
Ingredients (makes ~16 oz juice; multiply as needed):
My CSA share has been full of tomatoes lately. And as much as I love tomatoes, I’m even having trouble getting through them all! Sounds like a perfect excuse to make some Tomato Jam!
If you’ve never tasted tomato jam before, it is quite the tasty little condiment! It works so nicely with grilled meats; I love it slathered on a burger instead of using ketchup.
This Tomato Jam recipe, adapted from a Mark Bittman recipe, has a wonderful spice profile and a nice amount of citrus to deliver a not-too-sweet, flavorful condiment.
Ingredients: (makes about 1 cup; multiply as desired)
1½ pounds ripe tomatoes, cored and coarsely chopped
Note: I was sent a DREO BaristaMaker Milk Frother in order to write this Ube au Lait recipe. Opinions are mine alone.
I am fairly serious about my coffee. I genuinely cannot think of the last time I did not start my day with a home brewed coffee, or a coffee or espresso-based beverage from a local cafe. Despite my love of coffee, I have rarely tried to make fun coffee drinks at home. The frothers I have tried in the past just don’t really seem to cut it; the handheld frothers have trouble creating the microfoam desired for lattes or creating a thick enough foam for my favorite beverages. Not to mention, they don’t do anything to get that foam to the proper temperature!
I was recently contacted by DREO, a leader in smart home innovation, about their launch of the DREO BaristaMaker Milk Frother, and I couldn’t wait to try it out! The BaristaMaker is the most professional smart milk frother capable of creating latte art with all types of milk (dairy and non-dairy), delivering barista-quality microfoam at the touch of a button. BaristaMaker also offers multiple frothing settings, allowing you to choose from microfoam, thick foam, and cold foam, depending on your preference and the type of beverage you are making.
DREO is not messing around with this BaristaMaker. DREO BaristaMaker is the culmination of extensive research, patented impeller combo design, and tailored algorithms meticulously developed to replicate the technique of professional baristas. After thousands of simulations mimicking the frothing process of expert baristas in their Beverage R&D Lab, DREO has developed a milk frother capable of emulating the froth quality found in commercial coffee shops, surpassing the capabilities of most traditional, off-the-shelf home frothers with unmatched froth quality and texture.
DREO BaristaMaker Milk Frother will be available on Kickstarter from August 13th, with a Super Early Bird offer of up to 30% off the suggested retail price of $99. If you join the DREO community now, you could win a grand prize worth $3,200! Plus, if you sign up for the BaristaMaker launch on dreo.com, you can now enjoy a $15 storewide discount. On September 15th, the BaristaMaker Frother will be available to the wider public at full price on dreo.com and more trusted retailers.
I am still trying to master my latte art making with the snazzy BaristaMaker (and am having a ton of fun trying!), but wanted to share a recipe that shows how easily you can make a cafe-quality cafe au lait with minimal effort.
I wanted to try out the BaristaMaker’s blending abilities as well as highlight the Hot Thick Foam option. I’m pretty sure an Ube au Lait isn’t a “thing,” but it’s too pretty and tasty to not share! (Plus, “ube au lait” is super fun to say.)
This Ube au Lait recipe is so simple to make and tastes as good as it looks! Ube is one of my favorite flavors to incorporate into, well, anything I can. If you’ve never had ube before, the flavor is similar to vanilla, with a bit more nuttiness, so it is a perfect complement to coffee.
Ingredients (makes 2 coffees)
1 cup (8 oz) milk of your choice (I’ve used whole milk and oat milk)
