We all have our favorite way to relax and clear our heads after a busy week at work. Some people listen to music or read a book, or perhaps practice yoga, while others prefer to unwind by doing something physical like running or cycling. For me, baking is a great way to relax. It gives me a sense of calm and provides an escape from the stresses of work, which is full of competing deadlines, ringing phones, and unanswered emails. I can focus on something entirely of my own choosing. I don’t have to stretch or hydrate, and I’m not concerned about how fast or how far I’m going. Continue reading
bacon jalapeño and cheddar cheese biscuits
I love finding more and more ways to use my cast iron skillet. I know this isn’t a new idea, but I had never thought to use it for biscuits before. What a wonderful way to bake biscuits because they turn out beautifully brown on all sides, with slightly crisp bottoms. Plus, the biscuits sucked up all the flavor from the drippings of the bacon, which I had cooked in the pan beforehand. Continue reading
salmon and yellowtail nigiri sushi
My husband, Chris, and I just got back early this afternoon from a quick trip to Portland, Oregon where we relaxed, explored the beautiful city, and, of course, ate to our hearts content. I will post a more-detailed trip report later, but Salt & Pepper Ribeye, Peruvian Lamb Shank in a Cilantro-Black Beer Sauce, and a Gorgonzola, Caramelized Onion and Bacon Burger were some of the highlights. Continue reading
flourless peanut butter and jelly thumbprint cookies
I have a confession to make. I have never eaten what is perhaps American’s favorite flavor combination – peanut butter and jelly. While I love peanut butter, and I like all sorts of jams and jellies, I have never understood the cult-like obsession America has with this pair. In fact, the combination was utterly unappealing to me, and the more my friends tried to get me to eat it, the more I pursed my lips shut, folded my arms tightly and stomped my feet in defiance. Continue reading
rhubarb-vanilla bean shortbread bars
Rhubarb is a hardy, frost resistant crop that is similar in appearance to celery, except for its red or pink color. Its fleshy and, sometimes, stringy stalks are the edible part, while the leaves are not eaten because they contain large amounts of oxalic acid, a stomach irritant, which can be toxic. When purchasing rhubarb, look for crisp, glossy stalks; the more intense the color, the sweeter they will be. Rhubarb has a strong tart and bright flavor, and is best cooked with sugar as a compote, chutney or pie filling.
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gougères with goat cheese and chives
Chives are one of the easiest herbs to grow, and are a staple in my herb garden. They are hardy perennial plants from the same family as onions, leeks, and garlic. They grow in clumps with narrow, hollow leaves that reach about 6 to 12 inches in height. In the spring, they produce a mass of beautiful, globe-shaped violet blossoms which, I learned recently, are also edible. I planted a couple of small plants about three years ago, and, since then, I’ve been spoiled with an abundant supply of chives all year round.
rosemary orange olive oil muffins
I don’t often make regular-sized cakes. It is well-documented here that I prefer to make cupcakes, muffins, or other miniature-sized desserts. I find them to be more portable and, as a result, easier to serve at social gatherings. Also, I love how cute they look and that they come out of the oven in individually-sized portions. However, I decided to make a “proper” cake when I ran across this recipe since I had featured olive oil muffins not that long ago. So why did I post a picture of muffins at the top of this post, you ask? Where’s the cake? Well, read on…
eggs poached in chunky tomato sauce
There are many variations of this wonderfully filling and comforting dish. In its simplest form, eggs are poached in a flavorful tomato sauce. In Southern Italy, it is called Uova al Purgatorio, or Eggs in Purgatory (due to the appearance of the eggs cooking in a hot, bubbling sauce resembling flames in hell purgatory), and it is often made with parmesan cheese and basil served over bread, pasta, or polenta. In the Middle East, it is known as Shakshuka, and it is made with a spicier tomato sauce, crumbled feta cheese, peppers, and cumin and served with warm pita bread. The Turkish dish, Menemen, is similar, as the eggs are cooked with tomatoes, onions, and peppers in a single pan, but the eggs are almost always scrambled, instead of poached.
raspberry-basil italian cream soda
Italian soda is a refreshing drink, especially perfect on a warm, sunny day. Despite it’s name, this drink was actually invented in San Francisco’s North Beach, not in Italy. It gets its name from the flavored syrups that originated in Italy that are used to make it. The drink is simply flavored syrup mixed with carbonated water served in a tall glass with ice. Add a splash of cream and it becomes an Italian cream soda or cremosa. Either way, an Italian soda is a nice alternative to store-bought soft drinks. Continue reading
pâte à choux: éclairs and cream puffs filled with pistachio cream
Pâte à choux, or cream puff pastry, is versatile dough that is used as a base for many sweet and savory treats. Strictly speaking, it is more like a thick paste that is made by adding flour to boiling water and butter to form a sort of roux to which eggs are then added. The resulting dough, called panade, should be light, with a smooth and shiny appearance and sticky consistency. Continue reading
commemorating year one: mini cheesecakes with blood orange and rhubarb compote
Over the past 365 days, 136 posts were viewed 588,045 times by readers from 134 countries.
Today marks the one year anniversary of Daisy’s World, and I would like to take this opportunity to thank all of you for reading my blog and for giving me the opportunity to share my world with you. I am grateful for all of your comments and kind words of encouragement and praise. I have enjoyed writing about my culinary adventures and I hope you’ve enjoyed reading about them. My goal was to inspire you to create something delicious that showcases your own passion for food, and I hope I’ve succeeded. Continue reading
porcini gnocchi with brown butter and sage
I was first introduced to gnocchi about ten years ago at Salumi, a tiny storefront and deli in Seattle owned by Armandino Batali, Mario’s dad. Salumi sells sandwiches filled with artisanal cured meats made in-house and other Italian foods. Once a week, at a counter in a small nook at the front window, Izzy, Armandino’s older sister, made gnocchi from scratch. She made it look so easy. I would watch in fascination as her weathered hands deftly shaped the little dumplings. She would roll the perfect pieces of dough effortlessly on a gnocchi paddle and flick them right into a sheet pan a few hundred or, maybe, a thousand, times a day. She stood there, mostly silent, yet always smiling, for she knew the secret of making light and tender pillows made of potatoes and flour. Continue reading
multi-colored pasta dough
Spending the entire day in the kitchen is a luxury I truly relish. It’s my chance to play with food, get creative and have fun. Plus, I find it very therapeutic and a wonderful way to relax and unwind from the stress of the workweek.
egg raviolo
This egg raviolo was inspired by the Uovo in Raviolo ‘San Domenico’, a dish I had at Davanti Enoteca in San Diego’s Little Italy last weekend. The raviolo, which I learned from the friendly waitress is the singular form of ravioli, was filled with an egg yolk lying on a bed of ricotta and spinach. As I broke into the raviolo for a bite, the runny egg yolk oozed all over the pasta and melded with the brown butter to form a luxurious sauce. It was a simple dish, but the creamy and silky texture of the egg mixed with the ricotta, butter, and sage was exquisite. I knew I had to replicate this stunning dish at home. Continue reading
pistachio-lemon crinkle cookies
This recipe pairs two of my favorite ingredients, meyer lemons and pistachios, in these soft, chewy cookies. They’re lemony, nutty, and very refreshing. They’re the perfect cookies for Spring. These Pistachio-Lemon Crinkle Cookies are addictive, with a great combination of tartness from the lemons and the sweetness from the powdered sugar. So quick and easy to make, you’ll be eating delicious cookies in less than an hour. Continue reading
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