Accidental Hedonist

Most of these come from Sharon Tyler Herbst’s book “The New Food Lover’s Tiptionary” , a book I cannot recommend enough. Almonds are not actually nuts, but rather the kernal of the almond tree-fruit. They’re related more to the cherry or peach pits than walnuts or hazelnuts. Before blanching almonds, taste them with the skins [...]

This is not my recipe, and am unsure of where it comes from. But it’s a quick to make, and fairly simple clean up. And their addictive as all get out. 1 1/2 cups granulated sugar 1 egg whites 1 1/2 teaspoons vanilla extract 1/8 teaspoon salt 2 cups whole unblanched almonds Preheat oven to [...]

The latest and greatest Is My Blog Burning has been announced! Set for Sept 19th, it’s theme is Wines and/or Spirits, where one has to use wine or spirits as a central component of a recipe. Yeah, I think I can handle that. *smirk* It’s going to be hosted this time by Donna in Harrisburg [...]

YES! I found a recipe for Almond Soup! Thank you Recipe Source! Just prooves that there is a soup for nearly every food product out there. In truth, this is a Cream of Almond soup, which allows the subtle essence of almond throughout each spoonful. Pepper works very well in this soup, and should be [...]

It’s once again time for Seattle’s “Dinner at 8“. It’s time to eat at thirty-two different restaurants in eight different neighborhoods. What’s the big deal, you ask? Well, you can have an entire meal; appetizer, entree and dessert, for $20. This takes place throughout the month of September, Sundays through Thursday. Participating restaurants include: 35th [...]

When you toast your almonds, it extracts a bit of the almond oil and chars it, giving the almond a deeper flavor that adds complexity to whatever recipe you add almonds. And it’s ultra simple. I’ll give you two ways to do it. Via the Saucepan Place your almonds in a heavy, ungreased skillet. Stir [...]

Sometimes I wonder if I’ve gone to far. I wonder if my process of acquiring knowledge of all things food can ever so slightly cross the line from trivial pursuit to dangerous obsession. If one can point others to the most concise resource for almond information online, who, aside from those in the almond industry, [...]

In browsing the Sur La Table website, I came across a $149 electronic Crêpe maker. I’ll give you a moment to think about that. No wonder the French foodies mock us…If you need to spend $150 to make crêpes, then I have a $276 apple peeler for you. That $130 Deep Fryer however? Sign me [...]

Amygdalus communis L. is probably the oldest nut gathered (and later farmed) by humans. It’s is small, encased in a shell that looks like a peach pit, and tastes great when used to flavor amaretto (and for those of you who want to send me gifts, Amaretto is my favorite liqueur…hint, hint). But almonds are [...]

On Sunday I found myself driving my Mini Cooper to the SPILSAPBBQSC (The acronym that I have given to the Seattle Post-Intelligencer’s Low & Slow Pro BBQ State Championship). To say that it was a disappointment is an understatement on par with saying that “Kraft food products are evil”. The extent on how sad and [...]

First things first…this is a chilled soup. Not hot. So plan up an entire day for this, because if you wake up Sunday morning expecting to serve this for brunch, you’ll be eating at around 3 or 4pm. This soup does not taste so good luke warm or room temperature, but it tastes damn good [...]

Another basic, yet very tasty Italian soup that uses bread as a thickening agent. 6 Tablespoons olive oil Crushed Red Chili pepper 1 1/2 cups cups of white bread, cut into cubes 1 medium yellow onion, finely chopped 2 cloves garlic, also finely chopped 2 14 oz. cans of peeled, plum tomatoes, chopped 3 Tablespoons [...]