food

Roasted Corn with Spicy Chimichurri Butter

August 26, 2014

Roasted corn with spicy chimichurri butter via Artful Desperado

Roasted corn with spicy chimichurri butter via Artful Desperado

It’s inevitable; corn is in the air, everywhere I look around! Seriously it is. I’m not sure if in your area there’s tons of fresh corn, but over here it’s like at the end of the summer the sky opens up and a rain of delicious crunchy kernels falls down on us. Me being Mexican and all I am all over that corny shiz. I mean, it’s the food of aztec gods!

If you have some farmers market nearby you should make some time to pop by to snatch a few fresh ones. And hey, since corn is latino at heart, why not adding a few spicy touches to it? Yeahaa.

For those of you who don’t know, chimichurri is a kind of rub or “latin pesto” that’s super herby and bold in flavour. You can use it as a rub on meats or even as a marinade or a type of salsa for crostinis and tacos. *DROOL*. For this recipe I substituted cilantro for basil, which adds a nice fragrant touch without hijacking the whole thing.

Chimichurri, butter, and crunchy roasted corn? Si si! Add a few other ingredients of your liking like feta, radish, and a squeeze of lemon juice and you’re ready for a taco partaay.

Full recipe after the jump!

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A Note and a Rustic Hazelnut Blackberry Cake with Mascarpone Cream

August 20, 2014

Hazelnut Blackberry Cake with Mascarpone Cream via Artful Desperado

Hazelnut Blackberry Cake with Mascarpone Cream via Artful Desperado

Hazelnut Blackberry Cake with Mascarpone Cream via Artful Desperado

Hazelnut Blackberry Cake with Mascarpone Cream via Artful Desperado

Hi friends! So I just wanted to quickly pop by to say that I’m still alive and around and well and kicking and cooking. My current schedule is bursting at the seams with work but I am not going to complain – in this day and this economy it’s a good thing to have.

So yes I’m hovering around and stuff, but I haven’t had time to properly sit down and post the regular content, but hey, I made this sloppy rustic cake this morning (5:45am alarm to bake and assemble, yah…insanity) and even though it ain’t the fanciest it was SO TASTY! I used all the blackberries I picked with friends over the weekend and made the cake in a jiffy. NOTE: picking blackberries is the most amazingly painful task, you bleed, you get attacked by wasps, but the reward is SO WORTH IT.

Anyways, I didn’t post the recipe for this cake, but if you do crave it let me know and I’ll upload it! recipe coming up tonight so check back! Recipe below!

Hope you’re having a wonderful summer so far and you’re getting to do lots of fun things!

Gab.

EDIT – I had originally called it sloppy cake, then my friends were like “gurl no, say rustic, never sloppy” haha – so there.

EDIT #2 RECIPE AFTER THE JUMP!

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Spicy Watermelon Mint and Lime Granita

August 6, 2014

Spicy Watermelon Mint and Lime Granita via Artful Desperado

Spicy Watermelon Mint and Lime Granita via Artful Desperado

Spicy Watermelon Mint and Lime Granita via Artful Desperado

Before you start reading, press PLAY and listen to the song above, it goes hand in hand with this tropical-heaven post!!

Oh lawd! The heat is on! I don’t know about you, but I’ve been wearing barely any clothes (basically, a la Daryl Hannah in Splash). For the last two weeks we’ve been blasted with amazingly glorious summer heat – love it! The only draw back though is that at some point you must seek refuge and cool down.

And obviously, there’s nothing better to cool down than a full serving of granita, ’cause that’s how us foodies bring the temperature down, am I rite or am I rite?!

Ok so, you got the music going on and you are in the groove – now get ready to make this super refreshing treat: juicy watermelon, tangy lime, fresh mint, and a sprinkle of salty cayenne on top to bring it all together. In Mexico we call this kind of thing a raspado.

Full steps and recipe after the jump!

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Stone Fruit Tarts with Honey Coconut Syrup

July 31, 2014

Stone Fruit Tarts with Honey Coconut Syrup via Artful Desperado

Stone Fruit Tarts with Honey Coconut Syrup via Artful Desperado

Stone Fruit Tarts with Honey Coconut Syrup via Artful Desperado

Stone Fruit Tarts with Honey Coconut Syrup via Artful Desperado

Stone Fruit Tarts with Honey Coconut Syrup via Artful Desperado

Stone Fruit Tarts with Honey Coconut Syrup via Artful Desperado

If you – just like me – are suffering from having an almost-out-control abundance of summer fruit that’s on the verge of going kaput!, then you’ll dig this recipe. I mean, even if you don’t have the fruit and you gotta buy it; you’ll still dig it!

Cue: stone fruit- the best reward of summer. Juicy, plump, sour, sweet goodness. It’s almost like 50 Shades of Grey: The Orchard Edition, ama rite?!

I saw quite a few recipes popping out around the interwebzz for easy summer tarts, so I decided to try making a few. In addition to the traditional ingredients I wanted to add something custard-y, and what better than a honey coconut syrup! It’s tropical, it’s Maui on your plate, with the touch of a hot local farmer. Bam! Sold.

Shall we get in the kitchen? Get the full recipe after the jump!

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Chocolate Meringue Cake with Fresh Berries

July 22, 2014

Chocolate Meringue Cake with Fresh Berries via Artful Desperado

Chocolate Meringue Cake with Fresh Berries via Artful Desperado

Chocolate Meringue Cake with Fresh Berries via Artful Desperado

Chocolate Meringue Cake with Fresh Berries via Artful Desperado

I’m fo fancy, you already know….If loads of chocolate, meringue, and fresh farmers’ market berries is being fancy, then yes, we all are.

Have you ever bought a bunch of ingredients that look super pretty and then you wonder: umm..now what? Ok so last weekend I was walking by the market when I saw all these mountains of stacked local berries just sitting there, winking at me, asking me to take them home. So I did. I basically bought my own weight in berries and decided to figure out what to do with them later.

The ah-ha! moment hit me when I saw the cover of may’s issue of Donna Hay (yes, I admit it, I’m a donna fan – the woman knows how to style!) and saw this freaking fantastic chocolate meringue cake. I then knew that these berries needed to marry this cake. Done and done.

Such a beautiful summer love story, right?

This cake is served chilled, which still makes it appropriate for the season – though if you make it later in the year you can serve it at room temp and it’ll be just as amazing. It’s messy, fudge-y, and lusty!

Nuff talkin, more eatin’. Full recipe after the jump!

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