Blood Oranges Change Up A Favorite Dessert

Blood Oranges Change Up A Favorite Dessert

Have you noticed that blood oranges are in season? Their sweet but tangy, not-quite-like-regular-orange taste is an alluring change from that of "regular" oranges.

I've experimented before, substituting blood oranges in vinaigrette dressing, and using them instead of navel oranges in salad with fennel. This time, I adapted one of my favorite quick fruit desserts - oranges in simple syrup  - with blood oranges. The result is both exotic and delicious. I began with the same basic recipe - oranges soaked in simple syrup with very finely sliced candied peel. 

If you're in a hurry, skip the peel and just make a simple syrup, which takes less than 10 minutes. The recipe is no-bake, so all it takes if you don't make the candied peel is the time it takes you to peel and cut oranges and make the simple syrup. Then it sits on the counter while you eat dinner, waiting patiently for its turn at center stage at dessert time.

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KISS Beef Stew

KISS Beef Stew

There are as many ways to make beef stew as there are cooks who make it. You could go crazy from all the variations. I call this version KISS Beef Stew because it reminds me of a saying I learned in one of my first jobs - “keep it simple stupid (KISS.)”

It’s a perfect one-pot dinner for a cold winter night. With salad and a loaf of good bread (plus a glass of red wine or cideryou’re set

If you don’t have some of the ingredients for the stew, just improvise. Other than the beef and “hard” vegetables of some type, nothing is sacred in this recipe. Like making chicken soup, once you get the basics of this stew down, you can't go wrong. 

KISS Beef Stew

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My Takuan Lesson Via Twitter

My Takuan Lesson Via Twitter

This is a tale about Japanese radishes called daikon, a recipe for pickling them (takuan), and how my long-held "parent lecture" about not talking to strangers has gone by the boards in the day of Twitter.

Twitter is a random place for me. Sometimes, I get into long conversations and other times, I go days without checking my feed. I follow a diverse (some would say motley) group, including foodies, journalists, authors, scientists, family and friends, people who amuse me, and a bunch of folks I follow for reasons I can no longer remember.

One of my favorites is Guy Kawasaki. I’ve read two of his books (APE: How to Publish a Book and What the Plus!: Google+ for the Rest of Us) and feel confident that Guy could sell me snow in a snowstorm. I’d describe him as an offbeat, Renaissance man of the online world. Although I’m old enough to be his much older sister, if not his mother, you could say that I’m a “fan girl” of his, in a non-romantic way.

Anyway, I came upon this tweet from Guy. Though most of his followers probably passed the tweet by, I was wowed.  Putting aside my shyness about contacting him and my belief that even if he read my reply, he'd never answer, I asked if I could blog about the recipe. Guy quickly responded that I could. (He answered my tweet, * swoon *)

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