Tonka Beans | Spectacularly Delicious

TONKA CARROTS

March 30, 2010 by skfsullivan 60 Comments

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PISTACHIO STICKY BUNS

March 22, 2010 by skfsullivan 54 Comments

There's nothing quite like a well-thought out breakfast delectable. You can count on these beautiful pistachio sticky buns, warm from the oven, the honey and brown sugar glaze trickling down each appealing, chewy bun as you pull them apart. Pistachios caramelized and slightly browned, golden raisins studding the tonka bean-scented interior. I'm a big … [Read more...]

PRESERVED LEMON MUSTARD

I have a theory why home-made mustard stands out from commercial brands: store-bought mustard is processed to be shelf stable, i.e. heated and sealed, which in effect cooks it. Soaking and grinding the seeds at home results in a fresher, spicier, more mustardy result. This preserved lemon mustard has a lot of personality – sharp, […]

GRILLED CORN RELISH

Because why not? Making corn relish is an annual event here on Springy Banks. Come the holidays, it’s one of our most-requested condiments. This summer I added a new twist, grilling the corn first, giving a toasty, tawny flavor. Due to its popularity I always put up a whole bushel of corn. It might look daunting […]

WATER-CURED OLIVES, PICKLED GREEN ALMONDS, WHEY-PICKLED PEPPERS: WHAT I’VE LEARNED

This summer I tried my hand at few new types and techniques for pickling. The sub-head on this post is What I’ve Learned. Spoiler: It might better be called I Tried It So You Don’t Have To. Here goes. At my neighborhood green grocer in Astoria, United Brothers Fruit Markets, there’s always an enormous variety […]