Whether you like them hot, sweet or somewhere in between, roasting chile peppers takes any variety of peppers to a whole new level.
The closest I’ve been able to get my hands on real deal Hatch chiles has been when Whole Foods loads up their inventory. But when my friend Amanda visited me recently (her Instagram gives me serious wanderlust), she brought with her a big bag of Hatch chile peppers.
She had just visited her man’s family in New Mexico and the actual city of Hatch (yep, there’s a real town for them!) where chile pepper season is at it’s height. With a trip in her sights to come my way, she knew I’d be pleased as punch to put some bone fide, straight from NM chiles to work in some upcoming recipes.
Right now. It’s happening. And there’s no better time to take advantage of it—of every single, last, bit(e).
There’s truly no better—and easier—time of year to eat seasonal. Fresh fruit is literally falling from the trees and the bounty of the summer harvest is at full throttle, artfully displayed in droves at farmer’s markets in small towns and big cities alike. Even grocery store produce tastes fresher and looks better. It’s here for one and all to savor.
This week we’re all recovering from the last bash of summer and dreaming of the fall harvest of tomatoes, apples and dare I say, pumpkins? Don’t shoot the messenger, but it’s here folks!
We’re back after our break to bring you another list of 5 food blogs I’m reading now. Because I’m often asked about new food blogs I’ve discovered, who I’m reading now, and where to find inspiration for great recipes and beautiful food photography, I’m happy to share a few that are always highlights of my blog reader.
Following is a short list of just some of the food blogs I’m following now. Some might be more well known, some could be flying under the radar. Either way, they’re spots on the web totally worthy of your precious time.
And thank you so much for reading FoodieCrush and these faves. You guys make my day. XO
If you’re like me, cooking is simply part of life’s continuing education. Just when I think, “I’ve got this down pat,” or “There’s no possible way this could taste any better,” I get schooled once again.
Take for example the basic, elemental pasta sauce. The one that is so simple it works as the foundation for so many tomato-based recipes where other ingredients do the glitzy red-carpet-look-at-me-I’m-the-star work and the tomato sauce simply shines in the background.
I thought I knew this recipe just by intuition and from following recipes handed down to me from family or ones I’d learned from my hoarder’s collection of magazines.
But I have just discovered, I was doing it all wrong.
The first bite of recipe creating inspiration for me often starts with—you got it—the first bite.
Case in point, my dinner last Friday night. Even though it was Labor Day weekend, the mountains delivered a chilly preview of what’s soon to be in store. I love fall. I can’t wait.
My husband and I were invited to mark the end of summer at the Wasatch Mountain Table at nearby Solitude Resort. It was a very, very long table set at the bottom of a ski hill among forests of trees and a wandering river.
We met some incredibly fun tablemates and laughed the night away, because that what food and drink does to a crowd. But the real focus of the night was the delicious food accented with beer pairings from one of my husband’s favorite local brewers, Epic Brewery.
Peaches are a staple fruit in Utah with orchards dotting the freeways that run north all the way to the border of Idaho. One of the appetizers at our Friday night dinner was a grill full of these Bacon Wrapped Grilled Peaches. Chef Neville cooked down Epic Brewery’s Brainless on Peaches Belgian Ale into the balsamic glaze.