recipe
Best recipes from the Feast community cookbook for your home kitchen.
I Pull up with a Lemon
This is another recipe where I got absolutely fixated on a specific ingredient. I was looking at different spices on Amazon. Because I don’t live within walking distance to specialty stores anymore, the easiest way for me to shop for different spices is online. I can look, and I google to see the notes and get a feel for what I’m looking at. With the green cardamom, I just went for it. I was already ordering different syrups and decided to scroll through the spices that popped up as suggestions. I saw green cardamom pods. I was familiar with black cardamom, but I didn’t know anything about green. I googled and read descriptions that pegged green cardamom as “spicy and citrusy,” and before I knew it, I had a bag of green cardamom pods shipping to me. I wasn’t even sure how I would use them in a drink. I had an idea in my mind to add it to lemonade, but wasn’t sure of how. I’d never used green cardamom before. I knew I didn’t want to make a syrup, so I read up on it some more and saw that the best way to open up the flavor was to toast the pods. That seemed simple enough, and it was. It’s incredible how a drink can be completely transformed just by adding or changing one ingredient. I love that. This drink is made pretty much the same way lemonade is made, just with a little something extra. It makes one pitcher.
By Alyson Lewis7 years ago in Feast
Series on Santa Maria Style BBQ
So far in this series we've talked about the history of Santa Maria Style BBQ and some of our traditional cuts of meat, and how they're cooked on our open pit... now it's time to talk about some of the sides, which Filthy Filly's has put they're own SMSB spin on.
By Colleen Marlett7 years ago in Feast
Sweet Potato Chilli Boats With Avocado-Lime Sour Cream
I’m a fly by the seat of my pants kind of cook, so I quite literally threw this recipe together in two hours, from concept to the table. I have to pat myself on the back, because these chili boats came out AMAZING!! It satisfied every craving you could think of, and while it’s hearty and has a complex flavor, it’s also light enough to leave you feeling energized and healthy. This is the perfect meal for a dinner party, especially for the upcoming fall, as sweet potatoes and chili seem to warm people up and make them feel festive.
By All’s Fair in Love & Writing7 years ago in Feast
Series on Santa Maria Style BBQ, the Filthy Filly Way. The Pin Bone Sirloin
In my last article, I introduced you to the West's answer to BBQ (Santa Maria Style BBQ) and the long-loved tradition of cooking our meat over a red oak open pit. The traditional cut of meat used is a sirloin or top block; however, we became even more solidified in our own brand of BBQ when in the 1950s a local butcher took a usual throw away piece of meat, he called the Tri-tip (for it's triangular shape) and threw it on the open pit with the usual simple Santa Maria style of seasoning we've always used, and still use today. This series will visit these cuts of meat and how to prepare them, as well as introduce you to different cuts of meats, dishes, and flavors families all over the central coast have brought to the pit, which have become a tradition in their own right.
By Colleen Marlett7 years ago in Feast
Low Cholesterol Mexican Pizza with Rosé Sangria
Mexican Pizza Recipe 1 envelope of active dry yeast 1 1/4 cups warm water, 105 degrees to 115 degrees 1/2 cup yellow cornmeal, plus additional as needed 2 1/2 cups flour 3/4 tsp salt 1 large red onion, 8 oz, halved and thinly sliced crosswise 1 tsp sugar 1/2 tsp ground coriander 1/2 tsp ground cumin 2 tbsp olive oil 2 to 3 cups shredded Monterey Jack cheese, 8 - 12 oz 1 can chopped green chilies, drained 1 cup thinly sliced Chorizo sausage, optional 1 firm ripe avocado, peeled, pitted and thinly sliced, optional
By Pamela k Conoly7 years ago in Feast
Fantastic Chocolate Raspberry Cake with Chocolate Whipped Cream Frosting and Spiced Coffee
Chocolate Whipped Cream Frosting Recipe 3 squares,1 oz each, semisweet chocolate 2 tbsp unsalted butter 1/3 cup plus 1 1/4 cups heavy cream 2 tbsp 10 X, confectioners sugar 1 tsp vanilla
By Pamela k Conoly7 years ago in Feast
Lime and Mango Curd Tarts
Recipe collab with Local Pantry Co. I am so honoured to be working with some of the gorgeous produce from Local Pantry Co. When I was first asked to look through the store and pick some items I’d like to play with, these Artisan Cordials by Small Batch Food Company caught my eye immediately. With flavour combo’s like Pear and Wild Hibiscus, Granny Smith Apple and Ginger, Yuzu and Rosemary, Passionfruit and Lemongrass, Raspberry and Pomegranite, and of course Mango and Kiffir Lime, I just knew I could have so much fun with them! Plus, they’re made in Melbourne with 100 percent Australian ingredients, and I LOVE that! Cordials can be so versatile in baking, you can use them to poach fruit, create a syrup, jelly, flavour pretty much any cake, be it baked or not, or to make gorgeous curds like we have today. I must say I am so pumped to be working with Local Pantry Co on this Lime and Mango Curd Tart recipe. Our collaboration was organised through a mutual friend, then turns it out that we also have a mutual family member, small world, hey!?
By Dayna Hoskin7 years ago in Feast
Motivation
A few weeks back, I posted the recipe for the cold brew drink I make most of the time and said I’d go over how to make cold brew at home. It’s honestly very simple. I guess this post is going to be two recipes in one. Or an explainer and a recipe. Whatever, you get it. Cold brew is way less acidic than coffee because it “brews” longer than a pot of coffee does. It’s enough time for the acidity to lower significantly, and it doesn’t have that bitter bite to it when you sip. The first time I ordered iced coffee for myself, I added lavender and vanilla syrup to it. The barista said it was an “interesting choice.” I think her comments were “nosy.” The iced coffee was okay, but I felt like it could be better. I didn’t have enough knowledge about coffee and flavors at the time to improve upon it myself. I was determined to figure out how to do it myself. There was no reason I couldn't do it! With this recipe, I kept those same vanilla and floral elements I wanted, and made it better. My instructions are for making a cold brew concentrate, so you can tweak your intake day by day. I want to note that if I’m making a cold brew drink and mixing in almond milk or whatever, I don’t water this concentrate down before blending it with the other ingredients. I only water it down when I’m drinking it by itself, which in itself is a rarity. I like to switch things up. If you already know how to make cold brew or aren’t interested in this part, scroll down to the bottom for a recipe for a cold brew drink.
By Alyson Lewis7 years ago in Feast
A Low Carb Adaptation of a Nigella Classic
I love chocolate cake, I used to love the original version of this and have finally got around to adapting it. I have been meaning to do some experimenting with Fiber Flour for a while and in this it gives a good texture. If you have no Fiber flour replace with 150g of ground almonds or almond flour.
By Julie Meredith7 years ago in Feast
