Several months ago, I stumbled across an article discussing the use of carmine as a coloring in cosmetics. I had never heard of carmine before, but it turns out that carmine is a substance derived from bugs. More specifically, a variety of beetle. The bugs are typically farmed, and then they are dried up, ground up, and boiled up until they produce a rich, red coloring. The coloring is used in all kinds of things- food, clothes, makeup. Blech. I … Continue reading
My friend made this delicious fennel salad and brought it to our Italian supper club dinner. Amid all of the rich foods on our table, this fresh, crisp salad was a welcome oasis. I craved it afterwards and had to make it myself, but a snowstorm was coming and I didn’t have the motivation to go out and get the proper ingredients- blood oranges and those black, wrinkly olives from the olive bar. I took the easy way out and … Continue reading
Chocolate soufflés get all the attention, but this cheese soufflé really deserves your love and affection. As expected, I load this puppy up with a lot of gruyère. The soufflé is creamy, puffy, and savory- with a hint of dijon mustard to add some depth of flavor. One of the best pairings I’ve come across for this soufflé is a crisp and juicy apple. I like alternating bites of each, but if you have an apple salad that you enjoy, … Continue reading