I’m not sharing a recipe with you today.  I’m sharing an idea, and that idea is cashew butter.  Ok, so it’s not an idea, it’s an ingredient.  I’m not sharing with you a recipe because this is one I want to adapt to be gluten [...]]]>

I’m not sharing a recipe with you today.  I’m sharing an idea, and that idea is cashew butter.  Ok, so it’s not an idea, it’s an ingredient.  I’m not sharing with you a recipe because this is one I want to adapt to be gluten free first.  This is my dad’s grandmother’s peanut butter cookie recipe, and it’s totally glutenicious.  I’m pretty sure that’s one of the main reasons why these are so delectably soft compared to traditional flourless peanut butter cookies, and I want to be able to present to you the same quality of awesomeness that comes with the original recipe.

The last time I made similar cookies (Almond Butter Cookies) I got lucky when I added in flour and they happened to work.  This time I don’t want to get lucky.  I want to get it right and know exactly why it works.  And when I do I will share with you her secret family recipe, GF style

(...)
Read the rest of Cashew Butter Cookies (338 words)

© Jenn Cuisine, 2009 - 2010. | Permalink | 28 comments | Add to del.icio.us

Last week I discovered something awesome – there is a farmer’s market I can access during my lunch hour at work!  I  cannot describe to you with words the satisfaction of my lunch (and by lunch I mean snack that lasted all afternoon) that day….fresh [...]]]>

Last week I discovered something awesome – there is a farmer’s market I can access during my lunch hour at work!  I  cannot describe to you with words the satisfaction of my lunch (and by lunch I mean snack that lasted all afternoon) that day….fresh baked bread on which I spread chèvre d’olive, and an entire quart of gorgeously fresh Swiss strawberries.  I was ecstatic to find such awesome fruit, and allowed myself to enjoy every minute of it.

No, the pic up top is not from last week, but from a farmer’s market trip back in grad school – my mom was staying with me during my crazy tendinitis incident, and this particular Saturday that June I was able to hobble around enough to enjoy the local farmer’s market.  These strawberries were from that trip, almost 2 years ago.  They lasted maybe 10 minutes after this photo was taken, we devoured them like candy – because that’s exactly what they were, candy – sweet, natural, red juice dripping down your face leaving you to ponder exactly how anyone could want to eat anything else in the world, all your cares melting dissolving away as you take bite after succulent bite.

While I didn’t photograph the gorgeous strawberries I had last week, their incredible sweetness reminded me of that trip the farmer’s market with my mom, and reminded me that I wanted to share with you all my love if this little red fruit.  If you like strawberries (and really, who doesn’t?), now is the time to indulge and create every strawberry dish you can!  I am all about using fruits in season because at the peak of their season fruits are at their most flavorful.  This is the height of strawberry time – June is the month for strawberries, at least for me en Suisse and for many areas Stateside where I’ve lived.

Right now, it’s worth taking advantage of this time to enjoy them as best you can! I find that their flavor is actually quite versatile – there are so many more things you can do besides just make strawberry shortcake (though that is tasty too…), and also in some savory recipes too!  I use them all the time, even if it’s just something simple such as garnishing my breakfast or elegant dessert – they can be incorporated into so many dishes.  I decided that now, mid-June, was the perfect time to collect my strawberry ideas together and share them with you in one easy to find location.

So this weekend, I charge you all with going out and enjoying some fresh local strawberries – be creative, play!  You may just find that some of the best candy can’t be packaged in a bar, but rather is a delightful gift from Mother Nature herself

(...)
Read the rest of S is for Summer. And Strawberries. (81 words)

© Jenn Cuisine, 2009 - 2010. | Permalink | 21 comments | Add to del.icio.us

I [...]]]> Thank you everyone for participating!!  I’ve received some great creative recipes for the challenge and am so excited to share them all with you! I decided to break the entries up into categories to make them easier to look at, enjoy and I hope these inspire you to try some new delicious recipes using honey!

I went out this weekend and purchased the goodies for the prize I’ll be sending off to one lucky participant – a few of my favorite Swiss chocolates and confections

I want to thank everyone for participating, and hope you are as inspired and motivated as I am!  For this week I made an orange honey glazed roast chicken, which I’ll be posting about next – but I will save that for another day, as today I want to highlight everyone else’s great recipes

(...)
Read the rest of Blogger Secret Ingredient Honey Roundup (706 words)

© Jenn Cuisine, 2009 - 2010. | Permalink | 18 comments | Add to del.icio.us

Happy Springtime!  Here en Suisse it has certainly been a Spring of rain and rain, bright sun, a little more rain, and then poof the most gorgeous flowers dotting all the hillsides, springing up on every patch of green possible, celebrating life [...]]]>

Happy Springtime!  Here en Suisse it has certainly been a Spring of rain and rain, bright sun, a little more rain, and then poof the most gorgeous flowers dotting all the hillsides, springing up on every patch of green possible, celebrating life and singing joyously, all of a sudden as if by magic.  I love that there is an actual Spring season here, and with it comes some fresh greens starting to appear at the markets, and everyone is starting to shed their heavy coats and thick scarves.  It has been an incredibly long Winter, and even nature is overjoyed at a little bit of warmth, and a chance to grow and bloom.

Truth be told, I had not known much about this awesome weekly challenge until Aubree of Living Free hosted secret ingredient cashew last week – I love the concept of this weekly challenge because it’s like Iron Chef for food bloggers – the mysterious ingredient is revealed and everyone goes to create their own unique dishes using the secret ingredient.  But unlike Iron Chef, anyone can join in!

This week’s ingredient? Honey!

Honey is nature’s candy, sugary sweet, raw, all natural, and simply delectable in appetizers, entrees, or desserts.  The most common forms of honey come from clover, but honey can be made from any number of flowers, each with a slightly different flavor. I love to use honey in the Springtime, because it reminds me of all the beautiful and wonderful flowers outside.  I chose this ingredient not just because I love honey’s flavor, but also because I think everyone can be really creative with their entries!  I just can’t wait to see what you all come up with!

(...)
Read the rest of Blogger Secret Ingredient Challenge – Week 79, Honey (972 words)

© Jenn Cuisine, 2009 - 2010. | Permalink | 19 comments | Add to del.icio.us

I love how serendipitous life can be.  Sometimes the most rewarding experiences come in the unlikeliest of places.  For example, my husband and I planned an entire weekend trip to a different country all because of a conversation [...]]]>

I love how serendipitous life can be.  Sometimes the most rewarding experiences come in the unlikeliest of places.  For example, my husband and I planned an entire weekend trip to a different country all because of a conversation on twitter.  There, I met a certain M. Jean-Charles Fagot, vintner and restauranteur in the heart of Bourgogne, France, who invited us to come try his wine and food.  We’d been wanting to take some short holidays in France as it was, and so quickly agreed and made reservations.  Ha and yes, we are the types who think nothing of planning an entire trip centered around one meal.

After the hustle and bustle of our current lives en Suisse, the entire trip was a welcome reprieve, with a theme of leisure and relaxation.  From the fresh Springtime flowers, to the gorgeous textured old buildings, to the sweet and succulent tastes of everything from delicate macaron cakes (did you know you can make a layered cake from giant macaron cookies? omg amazing) to succulent and rich l’escarboeuf, the entire weekend was about stopping to admire and fill the senses.  Dinner at Jean-Charle’s restaurant was no exception.  On the taxi ride to Corpeau we got a great tour of some of the history and wines of the area, and entering the restaurant, we were immediately greeted by Jean-Charles, whose charisma can fill a room with excitement and energy.  Down into le cave we went to taste some wines – I really wish I knew more about how to taste wine – I knew which I liked best, and we talked a bit about the differences between American and European tastes – what I tasted as lusciously smooth he remarked most local people would think was rather spicy.  I think this means I just need to taste more wine from the area and broaden my current wine palate.  He also explained to us how the Côte d’Or gets its name, from the blazing golden hue all the hills become in the Fall when the leaves on the vines change color.  I shall have to go back I think, just to see this

(...)
Read the rest of Un Voyage en France: Julia Child’s Bourguignon, avec Canard (905 words)

© Jenn Cuisine, 2009 - 2010. | Permalink | 15 comments | Add to del.icio.us

It is Springtime!  The cool rains gently fall, coating the earth a thin damp blanket that threatens the sun’s best attempts to show its face after the long harsh cold.  I hang my head staring hopelessly out the window, mourning the end of a depressingly brief cameo of the [...]]]>

It is Springtime!  The cool rains gently fall, coating the earth a thin damp blanket that threatens the sun’s best attempts to show its face after the long harsh cold.  I hang my head staring hopelessly out the window, mourning the end of a depressingly brief cameo of the sun’s warm glow, strangely not comforted by the rhythmic pattering of drops rattling against the panes.  However, the ground responds to the steady storm by ushering forth its best efforts to welcome the coming warm weather, painting a Seurat-esque watercolor of flowers that dot the landscape with a vibrancy I previously thought only existed in my imagination.  Even in the rain, the earth shows her beauty, even in the smallest of ways with something as humble as a flower.  The petals embrace the falling water, soaking it in, their cheerful color a stark contrast against the gray skies.

Spring is a time of renewal, laughter and my favorite, fresh bright colorful produce.  I still cannot get over the quality and freshness of the foods ones can buy here – seriously, this was my lunch last week – lettuce with carrots, radish, and local garlic & herb goat cheese -

(...)
Read the rest of Le Printemps Commence! (477 words)

© Jenn Cuisine, 2009 - 2010. | Permalink | 12 comments | Add to del.icio.us

The nights are starting to be a wee bit chilly now that we are heading full force into Autumn here in New England.  ’Tis the time for oversized woolen sweaters, cinnamon sticks, and cuddling up with a good book warmed by the radiating heat of the wood stove. [...]]]>

The nights are starting to be a wee bit chilly now that we are heading full force into Autumn here in New England.  ’Tis the time for oversized woolen sweaters, cinnamon sticks, and cuddling up with a good book warmed by the radiating heat of the wood stove.  I’ve even begun seeing a few pockets of bright orange and red poking their way through the trees that are still trying to hold on to the dog days of summer that were so few and far between this year.  One of my favorite things about coming into Autumn is my almost daily routine of drinking tea.

You see, I LOVE tea.  And I’m not just talking about the plain old boring stuff you get for only $2.00 a box in the grocery store.  I am talking about tea that isn’t bitter, but that you can savour sip by everlastingly flavorful sip.  Most people think tea must consist only of tea leaves, but to think so is to be a bit naïve about the world of tea.  Tea can be made from just about anything.  For example, I made tea from fresh lemon balm a while back, which I enjoyed immensely.  Many herbal teas include flowers or spices or other great additions that can create a little glass of heaven when some hot water is added.

So far my newest favorite tea is this blend from Teavana, which is a mixture of the Sweet Amore Rooibos and Strawberry Paraiso White teas. The rooibos tea has the perfect blend of all of my favorite fall flavors – cinnamon, vanilla, almonds, it’s wonderful.  The white tea, however, is very fruity, with flower petals, actual dried strawberries, and other fruits that look like candied dates.  But what really surprised me was the popcorn!  I still have no idea really why there is popcorn in this tea blend?  What flavor does it impart?  I’m not really sure.  But either way, the combination of these two flavor blends is amazing – perfectly relaxing and calming with the right blend of warm Fall spices and refreshing fruity and flowery aromatics.

Brewing tea is very simple.  The main trick is to use good quality whole leaves, and don’t overbrew it.  Other than that, it really takes little effort at all, and you can be instantly transformed into a place in my mind full of Zen-like tranquility.  Ah another relaxing night with my favorite tea, a great evening!

How to brew the perfect cup of tea:

1. Buy your favorite loose leaf tea.
2. Start heating up some water in a tea kettle.  Let the water in the tea kettle heat up to the proper temperature – you NEVER want to pour boiling water directly onto your tea unless you are brewing a black tea – otherwise you will release too much of the tannins and the tea will taste bitter.
3.  Have your tea pot ready.  Pour a little of the hot water into the pot, and then add your tea leaves, either into a mesh container or directly into the pot if your tea pot has a strainer on the spout.  Use a healthy sized pinch per cup of tea.  By adding the water first you will help the leaves wet and start releasing flavor better.
4. Pour the rest of the hot water into the pot.  Let steep for the appropriate time depending on the type of tea.
5.  Pour into tea cup and serve.  Add a bit of sugar or honey to sweeten, or some steamed milk (which is especially good with chai)

P.S.  This post was not endorsed in any way by Teavana or Amazon.  All opinions are my own, I received no compensation whatsoever from providing such a post or my opinions.

© Jenn Cuisine, 2009 - 2009. | Permalink | 6 comments | Add to del.icio.us

Amy I am sending you an email so that I can mail you some great Stonyfield coupons and a bright yellow reusable grocery bag – congrats, I hope you enjoy your yogurt!

© Jenn Cuisine, 2009 - [...]]]> Thanks to everyone (all 32 of you!) who entered!  The lucky winner is comment #4, Amy!!

Amy I am sending you an email so that I can mail you some great Stonyfield coupons and a bright yellow reusable grocery bag – congrats, I hope you enjoy your yogurt!

© Jenn Cuisine, 2009 - 2009. | Permalink | One comment | Add to del.icio.us