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The Ultimate Bloody Mary {Seriously}

August 26, 2015 by Kristin

I’m asked often why I started FoodFash. The truth is, there’s a variety of reasons and the reason or reasons I choose to share are completely dependent on the audience and whether or not I want the conversation to continue. But what I’m going to share with you now, and I promise this is going to segue into the beauty of a bloody mary pictured above, is one of the reasons why I continue to create. And it’s because I’m fastidious. And as much as I enjoy new life experiences, I enjoy making them my own even more.

Last weekend, I ordered the most ridiculous bloody mary ever. It was 40 dollars worth of out-of-control. Sure it had some usual suspects like bacon and peppers. But it was also topped with sushi, pork belly, a grilled cheese, and the list goes on. And though I wouldn’t have traded the experience for any other {it’s what led me to create this post,} it was of the most disgusting bloody marys I’ve ever tasted. The mix was sweet, the toppers were heavy, the portion was nap-inducing – it was unfinishable. I knew could do better. And I did.

The recipe below is for the bloody mary of my dreams: light, not sweet {at all}, slightly spicy, and a solid horseradish kick. I don’t want to feel sick ever, but especially after a brunch cocktail. And I want enough damn toppings to last through the entire drink!

Suggested toppers:

Bacon!
Shrimp
Smoked Oysters
Pickled Okra
Pickled Asparagus
Giant Spanish Olives
Cornichons ({pickles}
Maldon salt {for rim}

P.S. Celery to a bloody mary is like honeydew to a fruit salad – nobody wants it.

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Strawberry, Raspberry & Fig Skillet Crumble

August 9, 2015 by Kristin

One of the major downsides of traditional cast iron pans {other than, but related to, how difficult they are to clean} is how you have to commit to savory cooking. I’m never able to get them clean enough after searing steaks, cooking bacon, or grilling veggies to use them for sweets. For this reason alone, I’ve never experimented with skillet desserts.

When I received the enameled cast iron pan pictured below, I immediately thought of how perfectly over-medium eggs would cook in this non-stick, high-heat resistant pan. And after I scooped out my eggs {and a few turkey sausage links}, the pan cleaned up so easily that a skillet dessert seemed like the next logical use.

A skillet dessert with strawberries, raspberries, and figs topped with a brown sugar and almond crumble came to mind. And even though I couldn’t wait the 30 or so minutes to let it cool before digging in and taking pictures, it turned out better than I could have ever imaged. Topped with vanilla bean ice cream, I’d take this crumble over pie any day!

If you’re interested in winning an enameled cast iron pan of your own, the giveaway for this pan is open for another two days!

Recipe below adapted from this recipe and this recipe.

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4th of July Muffins: Sour Cherry & Ricotta

July 1, 2015 by Kristin

When I walked into World Market today, I was not thinking about muffins. To be honest, I wasn’t thinking about much of anything. The hope was to cruise through the aisles and find a dish or an ingredient that would inspire a recipe. Thankfully, that’s exactly what happened.

Inspiration started with a jar of sour cherries and a few mindless laps around the store. Sour cherry and ricotta ice cream, crumble, or tart – all things that came to mind before landing on sour cherry and ricotta muffins. And then I spotted the most adorable patriotic muffin outfits {can I call them that?} and my mind was as made up as it could be.

I used a Bob’s Red Mill gluten-free blueberry muffin recipe as my guide, replacing blueberries with sour cherries and adding ricotta, knowing the ricotta would give the gluten-free muffin some richness and moisture. And what resulted was similar to a blueberry muffin, but a lot more fun. The sour cherries provided a burst of tart worthy of a summertime holiday treat!

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Roasted Eggplant

June 24, 2015 by Kristin

Would it be so wrong to create a recipe, document said recipe, enjoy the heck out of it, but not post it? Because that’s what’s happening here. I made a delicious concoction of caramelized onions and goat cheese. And I fell in love with roasting eggplant slices. But…

I just can’t post a recipe that is SO time consuming to make and only feeds the mouth of… one. And I’m not sure how I feel about the fact that I took down an entire eggplant, half a package of goat cheese, and a half of a caramelized onion on my own.

But what I am going to do? Share how to roast eggplant slices. Because after tasting the roasted eggplant there really wasn’t a need for any toppings. The roasting process rids eggplant of its infamous spongy texture and brings out an amazing flavor I never knew existed.

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