Chai Tea Upside Down Plum Cake

 

Chai Tea Upside Down Plum Cake | Cravings & Crumbs

A few weeks ago I had what I consider to be a uniquely modern dilemma.  I was on Amazon searching for a tea that I remember really liking 5 or so years ago that I haven’t been able to find in stores for years.  It’s nothing fancy, just Stash double spice chai, but it was the perfect strength for mixing with sugar and milk without the flavor being diluted too much.  Of course Amazon had a good deal, almost too good of a deal.  I could buy a standard box of 18 tea bags, OR I could buy 100 tea bags for only $3 more at the time… Here in America more is more, right? Read More

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Steak Roll-Ups, A Template

Steak Roll Ups | Cravings & Crumbs

I know everybody likes to laud casseroles and stir fries as the perfect way to use up kitchen scraps, but I’d like to add steak roll-ups to that list as well.  With some leftover ingredients and a little bit of creativity you can have a dish worthy of guests and no one needs to know you threw it together with what you found in the bottom of your produce drawer. Read More

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Apple Bacon Dutch Baby

Apple Bacon Dutch Baby | Cravings & Crumbs

Here in the Bay Area we don’t get seasons in the same way everyone else does.  When others are enjoying shorts and sunshine in July we’re wearing sweaters and long sleeves.  And when everybody else is enjoying their first hot pumpkin spice lattes of the season I’m making this dutch baby in 75 degree weather with no cold weather in sight.  The thing about this dutch baby is, I’m sure it would be delicious on a chilly fall morning eaten leisurely with a hot cup of coffee and something good to read, but it was just as good eaten at 2 pm in my living room after my photoshoot with the ceiling fan on.  It’s that good. Read More

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Shaved Zucchini and Arugula Salad

Shaved Zucchini and Arugula Salad

I love zucchini year round, but right now, when they’re so abundant that people are practically giving them away, is the perfect time to try zucchini in a form you probably haven’t had before.  We’ve all had overcooked, mushy zucchini.  Many of us have also probably fallen for the trend of spiralized zucchini noodles.  I’ll come right out and say it – I don’t like them!  Raw they’re too crunchy and spongy, cooked they’re too mushy…it seems like there’s just never a good in-between.  Well, here it is!  This shaved zucchini and arugula salad is the perfect balance for a light and refreshing summer side dish. Read More

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Upgraded Chili Beans

Chili Beans | Cravings & Crumbs

Last weekend, probably like many of you, I was invited to a labor day potluck.  On the menu  was carne adovada from the most recent issue of Milk Street Magazine with my favorite sonoran style tortillas from Mi Abuelita Bonita.  Keeping with the Tex-Mex theme, I was told I could bring a “pinto bean side dish”.  My first thought was what is a pinto bean side dish besides plain pinto beans?  Keep in mind I’ve spent the past 6 years being indoctrinated into a Mexican family.  For special occasions they may make frijoles charros, a dish stewed with different cured meats and tomatoes, but I didn’t want more meats with the heavy meat main course.  Then my mind drifted to the canned chili beans my dad used to heat up as a quick addition to many Mexican meals he cooked when I was a kid.  They’re a nostalgic food for me and so I decided to recreate them – this time upgraded and from-scratch. Read More

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Sausage Sandwiches with Chimichurri, Caramelized Onions, and Radicchio

Sausage Sandwiches with Chimichurri, Caramelized Onions, and Radicchio

Since as you may know, *ahem* I love to cook, it shouldn’t come as any surprise that I can easily whip up a full dinner on a weeknight for myself and whoever I’m with.  And when I say dinner I mean a main course, vegetable, and starch side because to me, making a pasta dish for dinner is like taking a break.  But sometimes it’s good to take it easy, especially when that comes in the form of sausage sandwiches with chimichurri, caramelized onions, and shredded radicchio.  Originally I was going for an Argentinian choripan vibe here, but I don’t think they’d appreciate me putting caramelized onions and radicchio on there so we’ll just call them sausage sandwiches. Read More

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Spicy Shrimp and Guacamole Nacho Bites

Spicy Shrimp and Guacamole Nacho Bites

A couple weeks ago I finally got the opportunity to try a spicy shrimp taco that I had read about in Saveur over 2 years ago.  The article was about a taco eating trip down highway 99 in California with stops mostly in agricultural areas with larger mexican populations.  I was busy with school and too far away from the restaurants at the time, but I love Mexican food so the article sat in the back of my mind, added onto the running list of food anecdotes and meal ideas I keep in a dark corner somewhere in there.  When I found myself in Fresno recently I somehow unearthed the article from the depths of my subconscious and hopped on Yelp to make sure they were still open. Read More

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Chocolate Hazelnut Cupcakes

Chocolate Hazelnut Cupcakes | Cravings & Crumbs

If you were to open my pantry cupboards you’d find, like most people, different bags and boxes of pasta, various types of canned beans, and canisters full of bags with small amounts of assorted grains, dried legumes, and nuts bought from the bulk section at the grocery store.  I just can’t resist the fact that I can buy as much or as little as I want.  I’m like a kid in a candy store, filling bags with a little of this and a little of that, some old favorites, and some that I’m not sure I like yet, but I want to try out.  The favorites usually get eaten first and the others left to languish, waiting for a spark of inspiration.

Chocolate Hazelnut Cupcakes | Cravings & Crumbs

That’s how I ended up with a small bag of hazelnuts – just enough, I thought, for an early March salad of roasted beets and gorgonzola.  Well, I got busy and forgot about the beets at the bottom of the fridge drawer and once I remembered I just didn’t feel like eating them.  I did however feel like eating chocolate cupcakes, and so I did, topping them with the toasted and chopped hazelnuts that narrowly escaped their healthy fate. Read More

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Garlic Confit (Roasted Garlic Oil)

Roasted garlic oil is somewhat of a secret weapon in my refrigerator.  You know when you read cookbooks written by restaurant chefs and all the recipes have like 3 sub recipes for different sauces?  Well this is my sub recipe – the one that takes over an hour to prepare, but makes anything you put it on taste so much more complex.  Even if it’s just spreading it on a piece of toast, this garlic confit elevates quick, everyday meals.  Once you have it in your fridge you’ll suddenly find so many ways to use it. Read More

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Lemon and Blackberry Mascarpone Cake

Lemon Blackberry Cake | Cravings & Crumbs

Guys, I’m really excited about this cake.  Why?  For so many reasons!  First off, it was ridiculously easy – so easy I can barely even remember making it the next day.  Second, the taste is amazing.  This cake is all sorts of quintessential spring dessert – there’s lemon and fresh berries, the mascarpone is rich, but the cake is light.  Not to mention, it’s beautiful in it’s simplicity.  Just like the daffodil that blooms next to a mud puddle, this cake has a natural beauty, but the bare cut edges of the cake bring you back to reality.  And that’s another thing I love about it – I don’t believe in stuffy food.  Nothing and nobody should be perfect all the time, or even try to be.  I prefer life to be a little rough around the edges – it’s better that way. Read More

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