Archive for the ‘Small Kitchen College’ Category

In Season: Tomatillos

Saturday, August 18th, 2012

I scream, you scream, we all scream for…salsa verde! Ay ay ay! I know I’m not the only one who gets excited over salsa verde whenever I go to a Mexican restaurant. Tangy, fresh, and a little zesty…how can you resist?! If you love salsa verde, thank the “little tomatoes” called tomatillos.

For tips on buying, prepping, storing, and cooking tomatillos, check out my post at Small Kitchen College.

I included some tasty tomatillos recipes, too! Corn cakes with homemade tomatillo salsa, anyone?! Easy. Delicious. Yum.

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Review: Poptails: 60 Boozy Treats Served on a Stick

Wednesday, August 1st, 2012

Alcohol-infused ice pops. Wait, but alcohol doesn’t freeze…right? Actually, Erin Nichols shows that you can with her cocktail-inspired ice pop recipes.

I was ecstatic to be chosen as the SKC contributor to review this book! My 21st birthday is in a few weeks, and I have been waiting for this day more than ever. Graduating from college as a 20-year-old really isn’t all it’s cracked up to be…especially when you couldn’t legally drink with your friends during college and still can’t drink with them after graduation.

What is one to do during that awkward phase before turning 21? My solution is boozy ice pops (after all, Erin Nichols claims you can’t a get a hangover from them!). Check out my review of Poptails: 60 Boozy Treats Served on a Stick at Small Kitchen College…there’s a Tequila Sunrise poptail recipe at the end!

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California Road Trippin’: Roasted Garlic Ice Cream

Wednesday, July 18th, 2012

You can’t call yourself a true garlic lover until you’re daring enough to try garlic ice cream…and like it. I fell in love with garlic ice cream back in 2006 at the Gilroy Garlic Festival, one of the largest food festivals in the United States with food, drinks, arts & crafts and live entertainment.

Garlic ice cream is really an acquired taste that people often find difficult to describe.  It’s cool, smooth, and creamy (like all good ice cream should be), but it also uniquely combines a sweet vanilla flavor with a rich, buttery garlic flavor. Whatever the exact flavor is, it grew on me.

I just had to attempt to recreate my beloved garlic ice cream from Gilroy at home. The result? Even better than the original! If you have an ice cream machine and are adventurous enough, try my roasted garlic ice cream recipe at Small Kitchen College.

And for those of you who are road trippin’ down the California coast around July 27th, 28th, or 29th, you must stop by Gilroy, the “Garlic Capital of the World,” and try the infamous garlic ice cream!

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The Supper Club: Asian Meatballs with Slaw

Thursday, July 5th, 2012

If you just threw a huge Fourth of July bash, you’re probably all BBQ’d-out like I am. You might also have some leftover ingredients from those pork burgers and coleslaw you made for your family and friends. There’s no need to throw out your leftover ground pork or cabbage if you have a bit of Asian seasoning in your pantry. Instead, invite some hungry guests over to try these Asian meatballs and slaw at Small Kitchen College!

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Taiwanese-Style Shaved Ice

Wednesday, June 27th, 2012

I wasn’t a big fan of shaved ice until I tried the Taiwanese version. Far different from American or Italian styles made with simple syrup, Taiwanese shaved ice consists of flavored shaved ice topped with chopped fruit, ice cream, lots of sweetened condensed milk, and any other goodies you can think of for toppings. The key ingredient is the sweetened condensed milk, which takes Taiwanese-style shaved ice to a whole new level in my opinion. It’s almost in a class of its own, rivaling ice cream or fro-yo for its mouthfeel. If you want to make a frozen dessert this summer and don’t have time to make ice cream, try my far-from-authentic (but really quick!) recipe for Taiwanese Shaved Ice at Small Kitchen College. No need for a special shaved ice machine – just whip out your blender!

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