Skip to main content

#BrunchWeek 2014 Shout-Outs: Courtney, Ashley, & Alice

And the 2014 #BrunchWeek blogger intros continue...

Courtney at Neighboorfood  has an entire gluten-free section of her blog. While I am not gluten-free, several of our close friends are. So, I'm excited about trying Courtney's GF Strawberry Lemonade Valentine Lintzer Cookies. And her Tomato-Bacon Jam had me longing for a jar. As soon as I see some fresh tomatoes, I'm making it!

On Twitter: @NeighborFoodie

Ashley runs the blog Quarter Life Crisis Cuisine. Her favorite foods are tacos and sushi. And I adore her To-Cook List. I, too, plan to attempt homemade bagels one of these days. Check out her Greek Lemon Chicken Soup, Campfire Quiche (I'm taking that recipe on our annual 10-day camping trip), and Gruyere Apple Tart. I've always wanted to make a cheese + apple dessert; I just never got around to it. I will now.

On Twitter: @AshleyBeeCooks

Alice is one Hip Foodie Mom. And she freely admits "I am hopelessly addicted to coffee, chocolate cake and any and all Asian inspired recipes." As luck would have it, one of the first recipes I found on her blog is one that I had at a brewery last weekend...and I was wondering where to start to recreate it. Thanks, Alice...this is perfect: Pork Belly Lettuce Wraps. Her Extra Spicy-Honey-Sriracha Chicken Wings are also calling my name. And on the chocolate cake side of things, her Chocolate Mini Bundts are drool-worthy.

On Twitter: @HipFoodieMom1

Looking forward to the recipes that this trio will be posting next week. Hooray for #BrunchWeek.


  1. This is so cool! Thanks for doing this Camilla. Can't wait to brunch it up with you all next week!


Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P