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by snebbu

Dark Chocolate Orange Biscotti

Cookies are good. Yes, I enjoy cookies. When Christmas ended, I was at least happy to know that there were leftover cookies in the freezer. But that time has ended. No more Christmas cookies. Sad, I know. However, there is hope. For a long time, we would get individually wrapped biscotti in bulk for the ride to work. They were good. But then my wife starting MAKING biscotti. I will never buy individually wrapped biscotti from a big box store again. Biscotti baking is not complicated – just follow the damn directions!

Wifey can make vanilla bean biscotti, chocolate, chocolate macadamia nut, the list goes on. One of my favorites is what I bring to you: Dark Chocolate Orange Biscotti. Subtle hints of orange come through in the actual biscotti, all then dipped in a smooth layer of dark chocolate. What’s not to like?

by unsightly

What’s Better Than Ice Cream or Doughnuts? Ice Cream AND Doughnuts!

I hadn’t planned on pulling out the ice cream maker for at least two more months, but all the prime citrus is to be had RIGHT NOW. Powerless against the allure of citrus, I found myself churning a batch of Orange-Cardamom Ice Cream from Bi-Rite Creamery’s Sweet Cream and Sugar Cones last week. A giant scoop on the top of a freshly baked, irresistibly dark and chocolatey doughnut makes an incredible dessert you won’t forget.

Dark Chocolate Doughnuts topped with Orange-Cardamom Ice Cream (Gluten-free)

by snebbu

100 Ways to Use Beer in Food and Drinks #12: Steak

BEEF, it’s what’s for dinner (and beer). Really, you can’t go wrong with beef and beer (unless you’re one of those stuck-up vegetarians…no offense of course). At first I was thinking I’d just soak a nice cut of steak in some stout, maybe crust it with espresso, and call it a day. Then, the genius of my other half suggested shishkabobs.

With the sweltering heat after a day at the beach, it was the perfect time to grill up some raw meat, veggies and shrimp. I don’t believe in segregation, so I’m all for including the shrimpies with the beef. But before I get ahead of myself—onto the beer potion.

We decided on some homemade teriyaki sauce. Teriyaki sauce is one of those things that should be sweet and tangy with just a hint of a bite to it. Turns out, finishing the sauce with a good brew gives it a complementary tang. When used as a glaze or dipping sauce, you can actually taste the beer as an end note of this beefy chef-d’oeuvre.

We used it as a marinade and let the steak bathe in the sauce for a long time before finally grilling it. We also marinated the shrimp in it, which was equally titillating. Brushing some veggies (and pineapple) with the sauce when it hit the grill gave them a little extra sizzling flavor too. Finally, I made corn roasted on the grill, in husks—the only way to truly have corn on the cob. It’s a great recipe for a summer day to impress your friends. You’re welcome.

Beer Infused Teriyaki Sauce

in Recipe / Red Meat 0 comments

by BS

The Endless Road Trip – San Diego’s Top 10 Eats: 6. Uni Everything

We were excited enough to eat live sea urchin at the farmers’ market in San Diego, but that wasn’t the end of our uni adventures. At Sea Rocket Bistro, those salty, meat-y, rich little bites of pink flesh come served in a sea urchin shooter, submerssed in nothing else but our liquid obsession of the moment—ginger beer—plus chili flakes and lemon juice.

A seafood smorgasbord…and and even crazier sea urchin usage…after the jump.

in Fish / Food Travel 1 comments

by BS

Food Bloggers Give Panera’s Menu a Gluten-Free Makeover

Remember the team of activist food bloggers who took our list of America’s Top 10 New Sandwiches and made vegan versions of each sandwich? Well, Namely Marly and her team are at it again. This time, they’re giving one of America’s biggest bakery chains a GF makeover. Namely Marly writes:

I recently met a friend for breakfast at Panera and was surprised, nay shocked, to learn that they didn’t offer any gluten-free items at the bread bar. How could this be? Are they not aware of the growing number of people who are flocking toward gluten-free lifestyles?

The solution? De-gluten-ize the whole place! Namely Marly and her crew came up with gluten-free recipes for nine different items on the Panera menu. But will the bakery chain add any of these creations to their roster? Your move, Panera.

1. Chocolate Chunk Muffins

Recipe: Multiply Delicious

2. Caramel Pecan Rolls

Recipe: Namely Marly

3. Spinach and Artichoke Souffle

Recipe: Clean Green Simple

in Breakfast / Desserts / Recipe / Restaurants / Trends / Veggie 4 comments