Chocolate Raspberry Tart

Posted on by
4

chocolate raspberry tart

I must confess: I’m not a baker. I tend to think of myself as an amateur chef who occasionally dabbles in baking. When I do venture into the world of baking, I search for a truly delightful dessert. I particularly prefer ones with chocolate and raspberries—it’s a match made in heaven. In fact, I love that combination so much that I made a flourless chocolate cake with raspberries for my wedding! But that’s a story for another post.

I’ve had my eye on this chocolate raspberry tart since Everyday Food featured it in May 2010. Whenever I opened the magazine, the tart would tempt me. So why did I wait three years to make this beautiful chocolate raspberry tart? For one, I didn’t have a tart pan, though this is easily remedied. The real reason: I had fantasized about it for so long, I thought it could never live up to my expectations. Imagine my surprise when it surpassed them!Chocolate Raspberry Tart read more

Crunchy Shrimp Balls

Posted on by
Reply

crunchy shrimp balls

Crunchy shrimp balls are fun to make and incredibly tasty. Their unique, satisfyingly crispy texture contrasts nicely with the shrimp filling. Spring roll wrappers—similar to wonton wrappers, but thinner and made with rice flour—are the secret to this delicate texture. They’re sold in the refrigerated or frozen aisles and are not to be confused with the dried rice wrappers used in Vietnamese spring rolls.

This recipe comes from Bee Yin Low’s cookbook, Easy Chinese Recipes. Her blog, Rasa Malaysia, is one of my favorites. She features authentic Asian recipes, with a particular emphasis on Chinese and Malaysian cuisine, but also occasionally dapples in Western baking. The stunning photography, frequent giveaways, and easy-to-follow recipes make her blog worth checking out. read more

Spicy Moroccan Olives

Posted on by
2

spicy Moroccan olives, Moroccan olives

When Corey and I were traveling in France, each day was a new adventure. The simple task of grocery shopping became an exciting expedition. What unknown treasures would we delight upon? What tasty morsels would we discover? One day we ventured into a Middle Eastern market and discovered barrels upon barrels of olives and at incredible prices. We were beyond thrilled and quickly purchased several varieties. My favorite by far were the Moroccan olives.

The spiciness of the Moroccan olives pairs well with refreshing white wines and mild cheeses. Tart lemons, spicy harissa, briny olives, and herb-infused tomato paste all contribute to making these Moroccan olives incredibly flavorful. Once the olives have been eaten, the leftover sauce tastes great on slices of baguette. Moroccan olives can be made ahead of time and in fact taste better with age. They’re great as an appetizer or as a snack. The vibrant red sauce, bright yellow lemon slices, and green olives make for a beautiful presentation. read more

Harissa Chili Paste

Posted on by
1

Harissa

I’d never heard of harissa until researching how to make Moroccan olives, but it’s what gives them their fiery smokiness. Harissa is Tunisian chili paste made from a blend of dried red peppers and spices. It can be used to increase the heat in virtually any recipe. For an easy appetizer, I especially enjoy serving harissa on slices of baguette. Depending on which peppers you select, harissa can be anywhere from blazingly hot to mild and smoky. This particular harissa recipe produces a mild, smoky blend. read more

Tabouleh (Burghul and Parsley Salad)

Posted on by
1

Tabouleh, burghul and parsley salad, I recently featured two recipes with pancetta, after all what’s not to love? However, this week I want to present a tabouleh recipe to show that vegetarian food can be equally delicious and fulfilling. This healthy and flavorful tabouleh stems from the Middle East and consists of burghul, parsley, scallions, mint, and tomatoes tossed with a lemon vinaigrette. Burghul is a type of whole grain wheat, making this salad extra nutritious. The herbs add freshness to the salad, while the tart lemon juice counterbalances the sweet tomatoes. Serve this tabouleh with pita chips and hummus for a complete meal! read more