Have been experimenting with wheat-free meals, calling on rice flour as a substitute. This was super easy thanks to some readymades from Whole Foods. The biscuit recipe can be found here, I used rice flour instead of regular flour, and the results were…interesting?Read More
A la Jessica Brown.Read More
For my dad’s 90th b-day, I made him his own small-batch label ice creams in honor of his life-long devotion to creamy treats. The mango and chocolate flavors were the best, port and fig was really tough!
This is awesome and simple. Use agave instead of sugar (a little bit less) and use slightly less than 1 cup heavy cream. Also, put chunks of mango in as it is churning and freezing. Takes like 20 minutes to prepare.
I’ve made this many times since, with nuts, with serrano peppers. Always deliciously dark.
Bounty from farmer’s market in Kona includes Maui onions, strawberry papayas, giant avocados that we thought would be gross but were actually way better than any other avocados (duh) and potatoes that were like yams.