For those of you who are familiar with whoopie pies (and you know how good those are) well, eat your heart out because to me, a smashie is a delicate and glorified whoopie pie!
Continue reading “Smash-tastic!”
The following recipe is a spin-off from a class I took with the Grand Rapids Cooking School at the Uptown Kitchen in Grand Rapids, MI. At the class we made a Garlic Chive and Almond Pesto which was shockingly green and highly addicting! I remixed it fusion-style with Asian Chives (which are very garlicky) and Candlenuts. Candlenuts frequent the sauces and sambals of Malay and Indonesian cooking, acting as a thickener and are known for their high oil content. I find it interesting, that throughout various parts of the world the candlenut plant is medicinal, treating ailments with the bark, leaves and fruit.
Continue reading “Remix: Born to hand CHIVE baby!”