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POPSNew, improved bartenders can be quite old-fashioned: 8 bartending philosophies They give a couple of shouts-out to the Bay Area: Daniel Hyatt at the Alembic Bar in San Francisco…The movement is at its fullest flower on the West Coast, with its 12-month growing season… At Cyrus in Healdsburg, Calif., Scott Beattie’s Meyer Beautiful incorporates Charbay Meyer lemon vodka.… Martin Cate’s Forbidden Island in Alameda, Calif., offers a Don the Beachcomber formula called the Nui Nui, with fresh citrus, pimento liqueur, cinnamon and vanilla syrups, and aged Barbados rum. I live less than four miles from Forbidden Island – less than three, as the crow flies (or goose swims). How is it that I've never tried a Nui Nui? It sounds tasty!
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POPSspice-centric recipes from The Spice House There are at least this many again at the original page — way too many to clip. From their main recipe page , they have listings of Recipes by Course / Main Dish (Appetizer, Beverage, Bread, Breakfast, Brunch, Condiment, Cookie, Dessert, Kitchen Craft, Main Dish, Pasta, Salad, Sandwich, Sauce, Side Dish, Snack, Soup, Spice Blend, Vegetable), Recipes by Cuisine (African, American, Asian, Australian, BBQ, Cajun / Creole, Caribbbean, Chinese, Eastern European, English, French, German, Greek, Indian, Irish, Italian, Japanese, Jewish, Mediterranean, Mexican, Middle Eastern, Moroccan, Scandinavian, South American, Spanish, Thai, Thanksgiving Recipes, Vietnamese), and Recipes by Ingredient (Bean, Beef, Cheese, Chocolate, Dairy, Egg, Fish, Fruit, Game, Grain, Herb, Lamb, Mushroom, Nut, Pasta, Pork, Potato, Poultry, Rice, Shellfish, Spice, Turkey, Vegetable). Yum!
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POPSTofu Basil Ricotta if no fresh basil is available, use 2-3 tsp of dried basil This recipe was awesome! I used it in Eggplant Parm that I made. It made a great substitute for Ricotta with good texture. I definitely would recommend this to use in a recipe It was really fresh and flavorful, and the texture was great Excellent recipe. I added about 12oz. of cooked chopped spinach, squeezed out very thoroughly to remove excess water, and used the mixture as a stuffing for jumbo shells. Covered with marinara sauce and baked for about 30 minutes, this makes a delicious filling. I used the tofu basil ricotta to stuff cannelloni and topped it with a marinara sauce w/mushrooms and soy cheese. I thought the consistency was good, the nutritional yeast added a cheesy flavor, and it was easy to make. I think it needs some extra herbs to give it a little zing, like rosemary or oregano and 1 more clove of garlic I used this to make ravioli, and it turned out wonderfully. Frickin' awesome!
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