Posted By Lindsay on December 28, 2011
Farro isn’t something we’d cooked with before. Arborio, barley, bulgar, quinoa… all grains with regular shelf space in our pantry. But farro was a new one. In fact I had to spell it out for Taylor when I first mentioned it, and ever since then he bursts into song, “The fairest daughter of the Pharaoh’s son” (from Josh Ritter’s Monster Ballad) every time I say the word farro (leaving the tune stuck firmly in our heads during the entire hour and a half preparation). It’s a dish with its own soundtrack! To be honest, I don’t even know if it’s pronounced farro (like fair-oh) or farro (like far-oh). But I do know that it was gosh darn tasty.
Hearty enough to fill us up, healthy enough to feel good about it. Paired with the sweetness of the acorn squash (we’ve also made this with butternut with just as stellar results) and the lovely bitterness of the kale, it’s a vegetarian meal that is worth repeating. And repeating. And indeed, we’ve made it three times since. Use a good vegetable broth (homemade if you have it, Trader Joe’s broth is also fabulously carroty), because, like any risotto, the grain absorbs nearly all the liquid, the broth is one of the biggest contributors to the overall flavor of the dish.
It wasn’t until we started cooking that we realized this was Sean Brock’s recipe. Sean Brock as in the chef at Husk in Charleston. A restaurant we visited back in August when we went to Charleston for a mini-vacation. I have not forgotten their bourbon glazed biscuits with lard butter. I don’t think I ever will.
So we closed our eyes and imagined we were sitting on the porch, soaking up the sun and the sea breeze in Charleston once again. Isn’t that what you imagine when you’re eating a hearty winter risotto?
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Posted By Lindsay on December 23, 2011
I had a special place when I was a kid, called the Rocky Mountain Chocolate Factory. When I had been extra good, or my parents were in an unusually good mood, we’d go into town and I’d get a treat.
Now, I wasn’t one to just choose a treat willy nilly. I’d weigh my options, factoring in deliciousness (of course), but also the size and price. The measly little truffles, as good as they may be, weren’t worth it. I was only getting one treat and I wanted to make it a good one. I wanted more bang for my parents’ buck.
More often than not, I’d end up with an Avalanche Bar. A fist-sized square of crunchy, peanut buttery goodness. And I’d enjoy every last bite.
Yes, the Rocky Mountain Chocolate Factory was my special place. And seeing as we lived in the Rocky Mountains, I thought it was a local joint. I was excited when one popped up in the Denver airport (Mom! Dad! But I need a snack for the flight!), but when I spotted one in Florida (of all places), my special place wasn’t so special anymore. Florida is about as far from the Rocky Mountains as you can get, why on earth do THEY have a chocolate factory? Apparently 7-year-olds don’t quite understand the concept of franchising.
I don’t think I’ve stepped foot in a Rocky Mountain Chocolate Factory in 15 years. The one in my hometown has long been replaced by some fancy-schmancy jewelry store, and the airport versions just don’t have the same appeal. But that’s not saying I haven’t thought of my beloved avalanche bar plenty of times during those years. To be honest, I’m not sure why I didn’t seek out a recipe for them sooner. But the fates collided when a recipe popped up on my radar just a few weeks ago. The Internets have a way of knowing just what you’re craving (or, rather, revealing things you didn’t know you were craving).
Call it a fancy rice crispy treat if you must, (and don’t get me wrong because these truly were delicious), but the Avalanche bar I remember was a bit less crispy and a bit more smooth and fudgy. At least, that’s what I think I remember. Perhaps I need to seek out the nearest Rocky Mountain Chocolate Factory and engage in some good old fashioned research.
Yes, that sounds like a good plan to me.
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Posted By Lindsay on December 21, 2011
Me and coffee. It’s a love hate relationship. On one hand, I love coffee flavor, preferably when mixed with copious amounts of cream and sugar. A punch of espresso brings life to dark chocolate. Coffee ice cream, well, if it weren’t so cold I would bathe in it.
On the other hand, more than a few sips of highly caffeinated anything and I turn into a shaky, jittery mess. Call it low blood pressure or what have you, caffeine and I are not friends.
But that doesn’t stop me from indulging in a (small) cup every now and then when I’m feeling extra droopy. So while, no, I wouldn’t call myself an avid coffee drinker, the repressed coffee-fiend in me just couldn’t turn down the opportunity to develop four exclusive recipes for Nescafé Dolce Gusto.
The Dolce Gusto line is fairly new to the market, competing with household names like Keurig and Krups. Granted I’ve never used those other machines, but the ease of use and flavor possibilities of the Dulce Gusto products are pretty impressive. Not to mention that their Piccolo machine (and be sure to click through/scroll down for an opportunity to win one!) is nice and compact. When your counter space is scarce, having a small footprint is crucial. So yay for that. Taylor would also like to add that he loves the virtually instant cleanup. Just toss the used capsule and you’re done. From someone who spends a good 20 minutes each day rinsing and refilling his brew machine and coffee grinder, that’s a big deal. No, he won’t be switching to pods entirely, drinking 2-3 cups a day it’s just not economical, but he could definitely appreciate its benefits.
I created and photographed four recipes, to be promoted and displayed on the Dolce Gusto Facebook page throughout the month of December. If you go there, you’ll see the recipes for Blueberry Almond Coffee Cake, Vietnamese Coffee Popsicles, and the Espresso Marshmallows currently featured. And stay tuned, because next week might be my favorite of the lot: Tiramisu Shooters (pictured above). All the deliciousness of tiramisu in a precious little package. Zing!
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Posted By Lindsay on December 18, 2011
More baking with goat cheese. This time in the form of brownies. Belle Chevre Cremery has brought back their popular Southern Artisan Brownie Gift box this holiday season, and for good reason. The box comes with 3 bars of Olive & Sinclair chocolate (produced right here in Nashville!) and a log of Belle Chevre goat cheese. Use the included recipe to prepare some of the most unusually decadent brownies you’ve ever had. And while I can’t share the recipe with you, let me just say they were thoroughly enjoyed by some of Nashville’s toughest food critics (also known as the Nashville Food Bloggers). I brought this batch to our annual holiday party (and white elephant DISH exchange!) and they were devoured, along with other delectable goodies like currant & mint meatballs (Angela, you MUST share the recipe!), Happy Holidays Punch from Teresa, and (prepare yourselves), Bite-sized Rosemary & Dried Cherry Biscuits with Brined and Smoked Duck Breasts with Black Garlic Aioli and Spicy Cherry Jam. Phew, that’s a mouthful, in more ways than one.
Needless to say, it was quite a spread. And quite a party.
Now, back to this brownie box.
It’d make a great gift for the goat cheese and/or chocolate lover in your life. Or keep it for yourself. Whatever, I’m not one to judge. Either way, I’m giving one box away to one lucky L&OO reader! Also special just for you guys, for a limited time get a 10% discount on Belle Chevre holiday gift boxes. Simply use code LAOO2011.
***GIVEAWAY IS NOW CLOSED***
Congrats to Terra, comment #284, winner of the brownie gift box!
To Enter:
Simply leave a comment on this post with the answer to this question:
What is your all-time favorite brownie, best you’ve ever had?
Entries open through Wednesday, December 21st at 11:59 CST. I’ll be selecting the winner via random number generator on the morning of Thursday, December 22nd. Prize will be shipped directly to the winner by Belle Chevre. Because of the perishable nature of this prize this giveaway is open to U.S. Residents ONLY.
Want Extra Entries?
Increase your odds of winning! In addition to the main entry comment, leave a separate comment for each bonus entry.
1. Follow @loveandoliveoil on twitter and tweet the following:
I just entered to win a Southern Artisan Brownie Box from @loveandoliveoil and @bellechevre! Enter here: http://bit.ly/thY96M
2. Like Love & Olive Oil on Facebook (or if you are already a fan just say so!)
Be sure you enter a valid email address, because if your name is drawn and I can’t get a hold of you within 48 hours, I will choose an alternate winner. You may also want to add me to your address book (lindsay AT loveandoliveoil DOT com), as I’d hate for your congratulatory email to end up in the spam folder.
The fine print: No purchase necessary. Giveaway open to US residents only. Void where prohibited. I was provided with an identical gift box and cheese by Belle Chevre, however all opinions written are purely my own.
