Ahi tuna poke is a refreshing and savory Hawaiian snack, perfect for warm weather – or anytime you want to pretend you’re in a tropical paradise.
Hey, remember the original Facebook poke? Back in the day, that weird creepy/flirty function that served no function whatsoever?
This is not that kind of poke. It’s a heavenly Hawaiian snack, pronounced po-kay, and it’s hit some kind of popularity tornado this year. From poke bowls to burritos, my instagram account is seeing a new kind of fishy activity. And I love it.
Speaking of back in the day, (almost) five years ago Ross and I were on our honeymoon in Hawaii. It was perfect and glorious and the kind of vacation that puts you in a funk for a month when you get back because you are NO LONGER IN HAWAII. (I still haven’t gotten over it.) And although the beach was unforgettable, I also have fantastic memories of going to a local dive and eating poke on the beach. Even Ross, who normally doesn’t get enthused about fish, couldn’t help but smack his lips over the incredibly fresh flavor and savory sauce.
Cherry Clafoutis is a sweet, creamy dish you can serve for breakfast or dessert. Easily adapt it for any seasonal fruit!
Today, we are going to expand your culinary horizons, and give you a traditional French dish, the cherry clafoutis! It’s sort of like a custard tart with fruit, but the important part is that it’s a legitimate excuse to effectively eat cherry pie for breakfast. And can we just take a moment to appreciate how fun it is just to say “clafoutis”? It sounds like something the Muppet’s Swedish Chef would bake: “Yur puurt thuur chiir-ken in da pot and herda-doudey-clafoutis!”
For this iteration, we went with cherries, as I’m told this is most traditional fruit to be used, but the recipe can easily be modified for use with other fruit. I think this would make an excellent brunch dish, because while the baking takes a little while, the prep is very simple, and it’s designed to be eaten at room temperature or cooled, so you don’t have to worry about timing as much. It’ll also make your house smell of baking fruit and sugar.
These citrus-glazed poppy seed muffins are incredibly moist with the perfect balance of sweet flavors.
I have a slightly embarrassing secret. You know those big ol’ muffins in the bakery section of Costco, that suburban stanchion of society? They come in cellophane variety packs, or you can just buy a dozen behemoths of your favorite flavor? Those muffins? I have a huge crush on the poppy seed variety. It’s been years since I’ve actually eaten one…but true love lasts.
Whenever large groups of people get together for breakfast in the city, there are bagels. Whenever the same meeting takes place thirty miles west or east, there are Costco muffins. In high school, we occasionally went on weekend retreats or early morning field trips, and Costco muffins were guaranteed to make an appearance — and I was guaranteed to be in heaven. My family never shopped at Costco (to be fair, there were only four of us), so these moments of poppy seed magic were like stolen bits of heaven.
My obsession with poppy seed is maybe even stranger, considering Costco also makes chocolate muffins. And as the world knows, (if you’ve seen our Oreo Layer Cake or our Nutella Stuffed Peanut Butter Blondies or our Rocky Mountain Chocolate Chip Cookies…) I’m alllllll about the chocolate. Yet it’s the poppy seed that stole my heart. Maybe it’s the fact that it seems more legitimately a muffin than the chocolate, and therefore I ate it with a wholly clear conscience? In spite of the fact that it’s sweet and luscious and basically a cupcake minus the frosting?
This Oreo Layer Cake combines everything you love, or should love, if you’re awake. Super fudgy cake, cream cheese filling with crushed Oreo, thick chocolate frosting, and white chocolate glaze, all in one decadent dessert.This cake would be PERFECT for a birthday. Like, specifically my birthday. (Hey Ross, you reading this?) Alas, today is no one’s birthday…BUT it is very close to our little blog’s half-birthday. On April 28, this wee one turned six months old. I should pose my laptop with a “6 months!” sticker and a chalkboard describing all the things it can do (“Spells most words correctly!”…”Photos occasionally look like real food!”…”A few people besides my sister have visited!”)
I actually had a super amazingly delicious recipe planned to post on that six month anniversary, but then (1) the photos turned out meh and I think I have to reshoot the whole thing (cue dramatic hero “NOOOoooOOOooo!”) and (2) I was fairly busy traveling for work, so I didn’t post ANYTHING on the actual six month date.
So here’s a good opportunity to play catch-up! Happy (un)birthday, Ready to Yumble!
Grilled pizza is the perfect summer meal, with an easy, crispy crust and whatever toppings make you happy!
As you may have gathered in our previous post on cold brew coffee, it’s getting a bit hot and humid here in the Bayou City. So in addition to planning our daily activities to minimize exposure to air-conditioning-free areas, we also try to cut back on our oven usage. I mean, we still fire that baby up for pies and cookies, because a life without dessert is no life at all, but if we can cook it on the grill, we do (and once I figure out how to grill cookies, I’ll share it with all of you). Luckily, grilled pizza is just as good as oven baked, and just about as easy.
We usually make our own dough for pizza, and we’ve got a few recipes that we rotate through, but the one we are sharing today is easy and dependable. If you are pressed for time, you can also get some pretty good dough from the likes of Trader Joe’s or Whole Foods. I like to make up a double batch, and then portion and freeze it, so that I only need to make it every month or two. It’s not too much extra work (especially with a stand mixer doing the hard part).