Whether you’re a seasoned vet in the kitchen or just starting out, keeping your knife skills sharp is an absolute must. In our opinion, it’s the most essential skill to have in the kitchen and can make a world of difference in your cooking! For the kitchen masters out there this will probably be a refresher course, but for the newbies this is a great guide to get you started in the kitchen! Keep reading for some of our favorite tips and be sure to test out our recipes this week that will allow your new found skills to shine bright!
We certainly aren’t willing to admit that the summer season is on its last leg – but we are all about making it last just a little bit longer. Now, while the farmers markets and gardens are abundant, is the best time to start preserving! By using some of the techniques that we explore below, you can put all of your produce overflow to good use for months to come! Food preservation can be a bit daunting, but don’t be scared! With a little research and a little practice, you’ll be an expert in to time! Check out our starter guide to food preservation!
We think it’s quite convenient that Father’s Day comes at the peak of grilling season, because for many dads out there, Father’s Day wouldn’t be the same without a big, juicy piece of meat and his family gathered around the grill outside! Now, we know this isn’t true for everyone, but what dad could turn down a day spent cooking and eating with his loved ones? This week we are all about celebrating Dad with our favorite grilling recipes, tips for making the perfect burger and a DIY gift that the man of the hour is sure to love!
This recipe is very forgiving and loves substitutions, so add or subtract whatever you (or dad!) would like! It’s a great all-purpose rub that can be used on anything from beet and pork, to salmon and veggies!
In a medium saucepan, melt the butter over medium heat. Whisk in the brown sugar and cook, stirring to combine. Remove from the heat and whisk in the honey, cream, water and salt. Strain to remove any lumps of brown sugar. Let cool for about 30 minutes or until at room temperature. This should yield about 3 cups.
Divide your brioche dough in half and save the other half for another use.
On a floured surface, roll out the brioche into a rectangle approximately 12×16 inches and 1/4 inch thick. Position so the short side is facing you.
In a small bowl, stir together the brown sugar, granulated sugar, cinnamon and half of the pecans. Sprinkle this mixture evenly over the entire surface of the dough. Starting from the short side farthest from you and working your way down, roll up the rectangle like a jelly roll. Try to roll tightly, so you have a nice round spiral. Trim off about 1/4 inch from each end of the roll to make them even.
Use a bench scraper or a chef’s knife to cut the roll into 8 equal pieces, about 1 1/2 inches wide each. Pour the goo into a 9×13 inch baking dish, covering the bottom evenly. Sprinkle the remaining pecans evenly over the surface. Arrange the buns, evenly spaced, in the baking dish. Cover with plastic wrap and put in a warm spot to proof until the dough is puffy, pillowy and soft and the buns are almost tripled in size, about 2 hours.
Position a rack in the center of the oven, and heat to 350°F.
Bake until golden brown, about 35-40 minutes. Let cool in the dish on a wire rack for 20-30 minutes. One at a time, invert the buns onto a serving platter and spoon any extra goo and pecans from the bottom of the dish over the top.
Buns are best served warm but they can be stored in an airtight container up to 1 day and warmed in a 325°F oven for 10-12 minutes.
Sometimes you just need a brownie! A little sweet tooth never hurt anybody. So , here’s our little mocha brownie recipe and it’s gluten-free, if that matters. What is your favorite dessert recipe?
15 Medjool dates, pitted, soaked and drained
¼ cup water
9 T raw cocoa
¼ cup agave syrup
¼ cup coconut oil, soft, not liquid
1 can garbanzo beans, drained
½ tsp baking powder
2 T espresso, ground fine
1. Preheat oven to 350 degrees
2. Blend dates (in a blender) and ¼ cup water on high until it becomes a paste
3. Add eggs, cocoa, agave, coconut oil, baking powder and espresso; blend until smooth
4. Add garbanzo beans; mix on high until entire mixture is well incorporated, thick and smooth
5. Evenly distribute mixture into mini muffin tins (fills 30-32)
6. Bake for 10-12 minutes (until it passes the toothpick test); remove and cool on a wire rack