by gansie
Menu
2011
by BS
What’s that you say? Our avocado milkshake recipe wasn’t crazy enough for you? Well hold your mofo horses, because it’s time to turn sweet potatoes into a shake — and add a little bourbon along the way.
Chef Thomas Dunklin of B&O American Brasserie in Baltimore — the same guy who gave us the deviled egg we are most likely to make love to — was kind enough to share his amazing/insane sweet potato milkshake recipe with us. It’s pictured above with the red velvet donuts that he serves it with, and the full recipe is below. Fair warning — this one is a process-and-a-half to make at home, but you probably guessed that.
Sweet Potato Cashew Bourbon Milkshake
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by gansie
Guacamole for a party makes an easy dish – a few ripe avocados, some chopped onion, tomato, chilies and seasoning. Serve the guacamole soon after mixing and it will be the party’s star.
But what happens when you have to feed 30,000 people — breakfast, lunch and dinner — in more than 30 corporate tents at this past weekend’s U.S. Open? Well, you have to make a lot of guacamole.
Bennett and I checked out the third round of this (what people tell me) very important golf tournament, located just outside of D.C. this year at Congressional Country Club. We were able to check out the caterer’s own corporate tent and get a behind-the-scenes look at what it takes to pull off the edible win.
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by BS
It’s safe to say that none of you think of Endless Simmer as your first place to turn for healthy eating news. Heck, even our breakfasts usually include potato chips, pizza and beer. But we have a dirty little secret. In just a few days the combined age of Endless Simmer’s two editors will be 60. Yes, we’re both in, or nearly in, our 30s and starting to worry about things like high cholesterol and the idea of maybe not eating bacon 100 times a year. I know, I’m not happy about it either.
Case in point: for the past four years—ever since I moved back to NYC—I have eaten a bagel and cream cheese for breakfast approximately five times a week. I might actually be under-exaggerating. I just don’t get tired of them. I don’t know what made me do it—probably that 30th birthday looming on my calendar—but I recently decided to look up how many calories are in a big ‘ol New York bagel and schmear. I won’t tell you all the gory details, but let’s just say it isn’t pretty. So, for the first time since I was a teenager, I’ve switched back to cereal for breakfast. This is not a problem per se–I love cereal and I always have some around as a snack. But that’s just it—I think of cereal as a snack, not a meal. Rice Krispies are fantastic, but I can eat three bowls of them and still be hungry for lunch at 10:15.
So when Kellogg’s recently asked us to try out their new FiberPlus Cereal—a request I might have scoffed at a few years ago—I decided to go for it. I’ve been on the market for a healthy breakfast that will sate me in one serving, so I figured I’d give it a try.
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