use real butter

Recipe: lemon mousse bombes

It’s the last day of March, kids! Where did all of that time go? Our local farmer’s market is opening this weekend and I’m both excited and a little leery. Excited, because I love farmer’s markets in general and Boulder has a nice one. Leery, because if I recall correctly, early season doesn’t have a lot of fresh produce to offer (particularly the fruit). See how living in Southern California can spoil the heck out of you (me)? I especially miss harassing the asparagus dude at the Pasadena Farmer’s Market (and then the Alhambra Farmer’s Market the next day).

My enthusiasm for cooking and baking and blogging waxes and wanes. There are times when I just don’t want to bake or cook (or at least blog about it) for several days. Knowing this, knowing myself, I have a stash of recipes in queue for just those times. I think I got into the habit when I kept having to dash to the ER last year or when I knew I’d be out after a chemo infusion. But when my enthusiasm is on the upswing, like it is now, I just write a list about a mile long with ideas and recipes I want to make and shoot and I wonder if the old recipes will just languish in the archives for months on end (some are already 6 months old).

start with white chocolate

… and you guessed it, temper the chocolate!

**Jump for more butter**

Recipe: lasagne of emilia-romagna

There is a lot going on this week at urb and much of it is happening while I am away (skiing). What now? Daring Bakers challenge time! If any of you follow the DBers, we have a sweet new home at The Daring Kitchen. You should go and check it out some time. And while we’re at changing homes, I had to say goodbye to my Bond-esque whisk-toting Daring Baker in exchange for…

the chopping ninja – haya!

Alright, here’s the party line: The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge.

And let’s not forget our fearless, awesome, ass-kicking, super sexy founders: Lis of La Mia Cucina and Ivonne of Cream Puffs in Venice. They make all of this possible (with the help of several others – you know who you are! We love you!).

flap steak, ground veal, prosciutto, pancetta, pork loin

someone was really excited about the country style ragu

**Jump for more butter**

Recipe: sticky toffee pudding

Several months ago, I met up with Manisha and Kitt for the first time. We had a food blogger food- and photo-fest at The Kitchen in Boulder. I don’t typically dig on dessert despite making dessert (what seems like) all of the time, but I am always curious to see how restaurants make and plate their desserts, so I am usually willing to split an order with my companions. We agreed on the sticky toffee pudding, something I had heard raves about from others who have dined at The Kitchen. Rich. Delicious. I’m not a big chocolate fan, but I will shove little old ladies out of the way for toffee (not really, but you get my point).

i like dates, dried dates, lunch dates, ski dates, play dates…

I was perusing The Kitchen’s website the other day, in search of their phone number to make a reservation for my dear Kell’s visit in April (she’s coming allllll the way from Oz!) when I noticed a recipes link. Huh. Click. Click click. Click. STICKY TOFFEE PUDDING?! You know I had to try it.

choped dates in the food processor

**Jump for more butter**