Is there something in the air? There seem to be a whole lot of sweetness going on in the food media this week. People are baking pies, they’re drinking hot chocolate, they’re making cookies. I think it’s the fall weather and the start of the holiday season – people are just in the mood for sugar. Of course, I’m always in the mood for sugar – everyone else is just catching up to me.
On another note, thanks to everyone who came out to the Food Blogger Happy Hour at The Black Squirrel this Wednesday! As usual, I had a great time – DC Food Bloggers have proven, once again, that we’re a lively, friendly, and welcoming bunch. Can’t wait to see everyone in December.
And now, the recipes I want to try from this week’s Internet surfing:
- The Dirty Radish is baking up sage cookies, which look like a cross between a cookie and a cracker. I love desserts that walk the savory and sweet line, and these look lovely.
- The Sassy Radish makes homemade ricotta cheese. This is one of those things I always mean to make, yet never do.
- David Liebowitz poaches pears. Yes, it sounds so simple, but why do they look so delicious?
- The Arugula Files makes Mark Bittman’s Brussels sprouts with figs and bacon. Yum.
And in other foodie news:
- David Guas, former Pastry Chef for the Passion Food Group, just came out with a new cookbook, DamGood Sweet (also the name of his consulting business). Best Bites interviews Guas about his Louisiana heritage influences his desserts (think banana pudding, lemon icebox pie, and sweet-potato tarte tatin).
- The Washington Post’s Flour Girl tests King Arthur Flour’s new unbleached cake flour. Man, I want to get my hands on some of that floury action.
- The Internet Food Association revisits an old post, with some updates – what’s the value of culinary school?
- Um, would you buy 7-11 brand wine? What if it were only $4 a bottle? Soon, this will no longer be a hypothetical question. Via Top Shelf.
- Cathy at We Love DC previews the Metropolitan Cooking & Entertaining Show.
- Gradually Greener wonders about the mechanics of hot chocolate pricing.
- And speaking of hot chocolate, Metrocurean looks at some of the hot chocolate cocktails around town.