Well folks, the moment has come. It’s the end of 2010! This year has been another stellar year for us, and we’re immensely thankful you tune in to see what we’re dishing up each week. Right now Chrystal is enjoying a much needed vacay in beautiful Italy, but before she departed we celebrated the holidays here in LA. Like us, a few of our friends didn’t travel to their perspective hometowns to spend Christmas. So, we did what we knew best to do–we gathered together and had a grand meal celebration, which we appropriately titled “A Misfit Christmas Dinner.” Continue reading “The Most Wonderful Time”
Face it people. Not every meal will have great photos. That’s just a fact of life. Or maybe it’s just a fact of blogging. We spend so much time running around trying to make food look great on a plate, which is fine if you have the time. Sometimes you just don’t have the time. Or a plate! Especially when you’re going on a road trip. For Amir’s birthday, we hit the road to San Luis Obispo with food in one hand and a camera in the other. Have you ever taken photos of your food while a car is in motion? Let’s just say it is not an easy feat, but we did not want to keep these recipes from you. Regardless, no road trip is complete without something to nibble on. On our last drive to San Diego, there were pop tarts nestled into a basket. As we’ve both crossed over into a new year of age this past October, it was high time to balance an early breakfast with something sweet and something substantial. This was the perfectly portable cure to rumbling bellies in the morning.
Maybe you noticed that we some how skipped over the Guest Test Kitchen for September. Our fault completely! It’s been a little crazy for both of us, and September just slipped our minds. The most exciting opportunity at the moment is a chance to do a live demonstration with the Bertolli Sauce team for Foodbuzzers at the Tasting Pavillion during the San Francisco festival next weekend. Here’s hoping you’ve voted? If not, here’s the link! October has been a doozy, but it’s the best month of the year, so we have to go out with a bang, plus tease a little something special coming up next week! It’s officially Halloween today, and the frenzy of holiday baking will truly begin now. Remember when we told you that a good friend of ours left LA? Well, this same friend has adjusted well to NY, and it appears he has been baking up new dishes for friends. Here’s one that you may want to add to your holiday repertoire. We’ll let Bobby show you how it goes.
We all find ourselves in a “slump” of sorts from time to time. What do you do to get over that unexpected touch of weekend blues? A trip to your alcohol cabinet followed by a delectable dessert may just do the trick! Now wait wait–we’re definitely not advocates for drowning those sorrows away with booze, nor is it a good idea to fill up on sweets to help push them away. Plus, didn’t we say we’re trying to limit our sweets? Oh well! We’re over it. This is nothing but pure butter, sugar, eggs and a touch of the spirits to put a little pep in your step. We know we’re not the only ones who can appreciate that kind of boost from time to time.
We know you have a signature dish that makes everybody go crazy. Or you make something following the usual recipe, and the one day you do something different–add your own touch, if you will–people are asking what you did that time around. There are so many ways to give food your own zap. We all do it. That’s why only Grandma So-and-So can make the potato salad at the family reunion picnic.
At Thanksgiving, no one takes the yams from Uncle Whoever. He’s the only one that makes them just right. If you want to avoid the wrath of greedy family members, please don’t give the Easter ham to anybody except Cousin What’s-Her-Name. Only she knows what she’s doing. You know what we’re talking about.
What are they doing to make those dishes so good?
Well, that’s their secret to the grave. You’ll probably never find out, and maybe that’s OK. If we had the in’s and out’s of everyone’s recipes, they wouldn’t be unique anymore. Maybe the best part of eating that signature dish is knowing that you’ll never have a clue what’s in it. The mystery makes each bite so good.
We test drove some cookies, making a couple of interesting decisions along the way. A little of this, a bit of that. Making sure to incorporate distinct and noteworthy aspects to each recipe. We’re still experimenting, but we think we’re onto something. Don’t hate us for being vague. We just wanted to show you a few of the things we’ve been working on for a special project, but we do have to keep our DD touch secret for now! And we won’t hate it if you do the same.
What are some of your best dishes?
That red and green dotted brick of sugar known as a fruitcake is not the kind of gift we think one should give now that the holidays are truly upon us. We love fruit, and we also love cake, so it’s easy to think of ways to combine the two in a way that will not only be appetizing but also pretty. Should you choose to dish out sweets rather than gifts this year, try this cranberry and orange quick bread. It’s the new holiday fruitcake. We suggest doubling this recipe and freezing a loaf for later. You never know when a cranberry craving will kick in.