Mmmm - figs on toast; so simple, but always a cocktail party favorite. This recipes calls for ricotta cheese and fig preserves…but it’s also exquisite with gorgonzola and orange marmalade. I’ll be preparing a similar version next month at Blake Street House for an early Valentine’s Day takeover with kasundi…a delicious Indian tomato sauce that is nothing short of culinary nirvana with fresh figs. Thump Thump!
This boozy crème brûlée recipe is just in time for the holidays - a rich, creamy custard that’s wonderfully satisfying with each CRACK, SCOOP, and BITE!
Ramen is hearty, filling…an eastern soul food designed to be slurped; and the Blue Elephant red curry paste added to this quick, hack of a broth gives the final dish a wonderfully ethereal nuance. This one promises to be a hit this year…so be prepared to make it more than once. Thump thump - slurp slurp!
This appetizer-esque recipe is also the jam for watching football or basketball (GO HOGS!) during the holiday break. So, do yourself a favor - don’t just take a big bite of the usual leftovers like turkey sammies and hash - take a chomp on the wild side with these killer YELLOW CURRY MASHED POTATO CROQUETTES - thump thump!
In the EDIBLE CULTURE test kitchen, we use ALL the leftovers! Watch leftover holiday turkey transformed into a Thai inspired sandwich, that promises to be one of your favorites ever with the help of our friends at Blue Elephant. Their authentic Thai flavors of lemongrass, ginger, and tamarind are beautifully stratified with the Americana ingredients of tart cranberry, bread stuffing, and succulent (or dry) roast turkey. Keep an eye out all December as we devise a series of holiday leftover recipes made with a myriad Blue Elephant curries and soup bases that might just make the next day the best day for food.
