Everyday Style & Recipes. Est. 2010
Happy Valentine’s Day! In my opinion, chocolate and raspberries are a flavor combination that can’t be beat.B I don’t do a lot of baking so this was a very new thing for me to try.B Making a dessert that is “flourless” means only one thing: more room for chocolate and butter! As you can guess, this torte is very rich and dense. I was happy with how it came out though I wish it were a tiny bit more moist. Take it out of the refrigerator up to an hour before eating so that it softens a bit.
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Making a mole sauce is a bit time consuming and some ingredients are difficult to find. I knew it would be a fun challenge so I decided to give it a shot. The mole turned out well and I liked the nutty, spicy chocolate flavor of the sauce. The pork was excellent with those flavors. A lot of mole recipes are super complex and involved so I’ll try to make this one a little easier to follow.
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Since I have been craving some hot sandwiches, John recommended that we try Reubens. Then he told me that sauerkraut was involved and I got worried. The smell of sauerkraut is kind of intimidating. Then I tried it out of the jar and it wasn’t too good. John just spoons it out throws it on a hot dog and i’m just like ‘wow’.
I have also never tried pastrami before so this definitely was a whole group of new flavors. I like trying unfamiliar foods though so I decided to keep my mind open. The sauerkraut tasted a lot better after it had been drained and sauteed. It was actually really tasty on the sandwich since the dressing, rye, cheese, and meat were enhanced by its flavor. So, I will be using kraut again on reuben sandwiches for sure–but hot dogs? Noo way.
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I am a big fan of baker’s unsweetened and semi-sweetened baking chocolate. They have great recipes written on the inside of their boxes and I think I have tried all of them at one point. My favorite of those recipes was the fondue sauce and this hot fudge is pretty similar to that recipe. The fudge is more syrupy and less rich (since there’s no heavy cream in it) than the fondue. The fudge thickens on the ice cream and can be easily reheated on the stove.
Hot Fudge Sauce
(Makes 2 1/2 Cups)
Printable Version
Ingredients:
Directions:
I had been wanting to try some different hot sandwiches for a while now. This sandwich is like the Italian version of a hot ham and cheese. I thought it turned out great and all the flavors tasted really good together. The smoky cured ham tasted great with the fruity sweetness of the fig jam. The crispy ciabatta roll and the melted mozzarella also provided a nice balance of textures. Next time, I would probably use a little bit less of the fig spread because it was quite sweet. I will be making this recipe again for sure!
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Sweet potato fries are such a great way to eat your beta-carotene! I love the beautiful color of sweet potatoes and their flavor made these fries seem more like a dessert. They were easy to prep and cook, but make sure to keep an eye on them because they do burn more easily than regular potatoes. As with regular fries, I like to broil them the last few minutes of cooking to get that extra bit of crispiness on the outside.
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If you want a clean, tidy dinner this is probably not the recipe for you. Ending up with barbeque sauce all over was worth it though since this sandwich turned out very tasty. The sweet and tangy barbeque sauce was excellent with the pork. Slow cooking the meat allowed it to get very tender and easy to pull apart. The coleslaw was great with the sandwich, and after looking at some pictures I decided to put it right on the bun. I also baked some sweet potato fries that went very well with the flavors of the pulled pork.
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Coleslaw is a common side dish for a lot of different American foods. The ingredients can vary a little bit but at its most basic is a mixture of green cabbage, mayonnaise, and sour cream. I used a squeeze of lemon, but you can also use a little white vinegar for acidity. There are other variations that use celery seed, mustard and red cabbage as well. I liked how it turned out and in the future I might try those other ingredients and compare. I am looking forward to having this with barbeque pulled pork sandwiches!
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I have been wanting to try a Moroccan dish for a while now. A tagine is a type of ceramic dish used to cook a lot of Moroccan food. The idea of cooking with olives, harissa and preserved lemons was very intriguing because I had never tried anything like it. It took a while to make this dish because I had to preserve my own lemons. This recipe takes some effort to prepare but it is worth your time. Although it does look like the kitchen sink in terms of spices they all worked so well together and created a really unique dish. I do not own a tagine so I used a saute pan instead and it turned out fine. I would salt sparingly because the olives and lemons are already pretty salty. I paired this recipe with some Moroccan Couscous and it was very good together!
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I never really liked couscous as a kid. It always tasted really bland and just didn’t look as appetizing as rice or pasta. This couscous, however, tasted great and was super easy to make. It was spicy and sweet and made a good side for the Moroccan tagine I made today.
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