In recent years, Brussels sprouts have gained in popularity in restaurants across the states. This tiny cabbage like vegetables from the Brassica family can be seen shaved raw, broiled, grilled, and even fermented and often paired with ingredients like bacon, bonito flakes, chili peppers, and of course garlic.
When winter hits Maine, hot chocolate is a must. After spending a few hours snowshoeing or sledding with my boy, nothing warms you up quite like a cup of chocolatey goodness. This recipe puts a cultural twist on a staple recipe and features an unusual pairing of roses, saffron, and chili peppers, giving it a Spanish influenced kick that will warm your body throughout.
I've got a lot of love for beets. I'm not quite sure how or why, but they are easily one of my favorite vegetables. Maybe it's their intense color that always stains my hands when I peel away their skin or it could be the deep, earthy flavor that tastes reminiscent of the soil they are grown in. Either way, I can dig into beets any time of the year and prepared just about any possible way.
For the past month our kitchen has seen a lot of small, oily fish. With the onset of spring, our diet sees a natural shift. As storage vegetables run low, so do our cravings for red meat and slow cooked preparations. To assist our cravings for lighter meals and simple sources of proteins, Camille and I have been adding in a lot of sardines and other canned fish to the mix.
Today's blog shares our love for hash, a quick cooking, rustic breakfast side that can be enjoyed anytime throughout the year. Although hash is traditionally made from corned beef, todays more plant based diets have turned this rich, heartburn inducing breakfast side, into a more vegetable based creation. It is the perfect recipe for utilizing seasonal ingredients, especially in the winter where storage vegetables are bountiful.