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Category Archives: lavender

Culinary Festival & Gluten Free Expo

16 Tuesday Apr 2013

Posted by Nicole Small in Foodie Event, gluten free, lavender, product review, restaurant review

≈ 1 Comment

Tags

event, food, food blog, foodie, gluten free, restaurant review, Scottsdale

This past Saturday was quite eventful as far as culinary experiences are concerned. April seems to be the most popular month for festivals of all kinds in Phoenix, maybe because the weather is beautiful and sunny with the perfect breeze, the flowers are blooming and the mountains are bursting with greenery. April is the month when Arizona comes alive and everyone craves the outdoors. This past Saturday was no different; hundreds of people attended both the Phoenix Gluten Free Expo and the Scottsdale Culinary Festival. I didn’t want to miss either one, so I made them both fit in to my schedule!

Phoenix Gluten Free Expo

First, I stopped by the Phoenix Gluten Free Expo. I paid the $10 admission fee and was rewarded with a green reusable bag to fill with coupons, magazines, restaurant menus and tons of samples! My entire bag was full! Sprouts Farmers Market (my favorite grocery store ever) sponsored the event, and the line for their booth was the longest because Sprouts gave away an incredible amount of samples! Some other sponsors and booths included popular brands like Udi’s, Glutino, and Van’s, alongside lesser known brands and local restaurants which also offer gluten free options.

glutino gluten free udis gluten free

I’m so excited to use some of my restaurant coupons to discover some new locations in Phoenix and Scottsdale, and my other coupons will come in handy when I want to go buy more of my samples- I’m already in love with Pamela’s Dark Chocolate Chunk Cookies and the thinkThin Crunch Coconut Chocolate bars. Also, if you’re looking for a quick and convenient breakfast fix to keep in your office, check out the Bakery on Main Maple Instant Oatmeal! Holy Yum!

gluten free review

udis gluten free

Scottsdale Culinary Festival- Great Arizona Picnic

Feeling accomplished with my goldmine of loot from the Phoenix Gluten Free Expo, I hopped in my car to meet with friends and enjoy the beautiful weather and delicious food at the Scottsdale Culinary Festival’s Great Arizona Picnic. The sun was shining, the birds were chirping and the flowers were astonishingly beautiful at the Scottsdale Civic Center.

Scottsdale Civic Center Culinary Festival

Scottsdale Culinary Festival GAP

We had such a blast trying foods from various valley restaurants. Our favorite was Sushi Roku’s Hanabi (spicy tuna on crispy rice), which won “Best Food” of the festival in 2012. It featured a crispy rice base that had a beautiful, satisfying flavor which is normally lacking in similar dishes. The abundance of flavor was due to a sauce or glaze on the rice that was both sweet and a bit salty, much like an eel sauce. It was topped with incredibly fresh tuna and scallions. The resulting dish was impeccably mouthwatering; the crispy rice reveals a soft interior, coupled with a tantalizing combination of sauce and luscious fresh fish. If we had to choose, they would win best food for 2013 too!

GAP sushi roku review

I also enjoyed Chicken Tiki Masala from Bombay Spice, Mango Lassi from Jewel of the Crown Cuisine of India, and a delicious shrimp ceviche (but I didn’t catch the restauran’t name).

To finish, I indulged in an icy-cool blackberry lavender popsicle from Paleta’s Betty. I’ve written briefly about my adoration for lavender, and this was no different; with sweet floral flavors alongside succulent blackberry chunks, this popsicle was divine. Paleta’s Betty is a must-visit if you are in Tempe. They feature seasonal popsicle (paleta, in Spanish) flavors and combinations that will make your mouth water. You’ll want to try them all!

paletas betty review

It was a really fun event, complete with live music and dancing. I’m so glad that I had the opportunity to go and enjoy the event with such great company, I’ll be looking forward to the 2014 Scottsdale Culinary Expo!

Scottsdale Culinary Festival live music

The littlest audience, enjoying Sugahbeat. So cute!

Scottsdale Culinary Festival review

Next Saturday: The Arizona BBQ Festival!

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Lavender Cookies with Lemon Glaze

16 Wednesday May 2012

Posted by Nicole Small in dessert, lavender, product review, recipe

≈ 2 Comments

Tags

baked, cookie, dessert, dessert recipe, food, holidays, lavender, lavender cookie, lemon, product review, recipe, recipe blog, sweets, vegetarian

Ever since I had the lavender ice cream at Sweet Republic, I am absolutely smitten with anything lavender. So, when I found a bag of lavender last time I was in Sedona, I snatched it up with high hopes of a multitude of baked goods. The first on my list were some lavender cookies for Mother’s Day. My Mom loves lavender, so I thought it would be the perfect treat. This recipe is really easy, and the lemon glaze compliments the fragrant lavender perfectly.

lavender cookies 1

Lavender Cookies with Lemon Glaze

Makes about 15 cookies

Cookie Ingredients*

1/2 cup + 2 tbsp (or 5/8 cup) unsalted butter, softened
1/4 cup sugar
1 egg
1 1/2 cups flour
1 tsp vanilla extract
1 tbsp dried lavender buds, coarsely chopped

Directions

Cream the butter and sugar. Add the egg and mix well. Add the vanilla, lavender and flour. Form two balls with the mixture and wrap each separately in plastic wrap. Chill for 30 minutes.

Preheat your oven to 400 degrees F. Take out one ball of dough at a time and roll it out (I use chop sticks to measure the thickness- put your dough between 2 chop sticks and roll out until your rolling pin is rolling on top of the chop sticks). Use cookie cutters to cut into desired shapes, I used flowers for mothers day, and place on a greased baking sheet. Dust with colored sugar (if desired) and bake for about 9 minutes. Let cool before glazing.

*For the cookie dough, I adapted this recipe.

lavender cookies 2

Lemon Glaze Ingredients

1 1/2 tbsp lemon juice
1/2 tbsp water
1/4 tsp vanilla extract
1 cup confectioners sugar

Directions

Mix all ingredients together. If it is not thick enough, you can add extra sugar. Spoon onto cookies and chill.

I also sprinkled a few lavender buds on the top of each cookie. This recipe is perfect for any event, but is also easy enough to make for no reason at all- just to enjoy some sweet lavender.

Dry Lavender Soda

If you are as much of a lavender fanatic as I am, you would also love this soda that I just tried. The brand that makes it is called Dry, and they have created a line of sodas with only four all natural ingredients each- the important ones. With flavors like wild lime, rhubarb, and cucumber, you’re sure to find an interesting flavor that suits you!

Dry Lavender Soda

These sodas are such a treat, and they’re all around 45-70 calories each! In addition, Dry sources as many ingredients from local areas as they can, and they give back to their communities. Their labels have even been recognized for their design! When it comes to wines, I usually lean towards ones that include tasting notes, so I think it is really cool that Dry has incorporated not only tasting notes but also paring ideas with their sodas. It makes me want to try all of them…

Enjoy!

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Surprise Mother’s Day Champagne Brunch

14 Monday May 2012

Posted by Nicole Small in breakfast, brunch, lavender, pancakes, quiche, recipe

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Tags

appetizer, appetizer recipe, baked, brunch, brunch recipes, cheese, chili, eggs, food, food blog, food blogger, fruit, gluten free, holiday, holidays, mothers day, pancakes, potato, potato recipe, quiche, recipe, recipe blog, recipe blogger, roasted, spicy, summer, summer recipe, tomato, vegetable, vegetarian

For Mother’s Day, my Mom really wanted to have a champagne brunch, but we couldn’t find one that we wanted to go to. So, instead of paying a few hundred dollars for our family of four, I paid about $30 and made some of her favorite dishes. The end result was really lovely, and she was so surprised! She said she was glad that we stayed home in the end, and everyone agreed that the food was better than we would have had at a resort. Most of these recipes are simple and could be incorporated into any meal.

moms place

table 1

prosciutto & melon

Prosciutto wrapped melon is very easy. For the most affordable prosciutto, I went to my local grocery store and had them slice it fresh instead of buying a package.

I set up a beautiful and simple mimosa bar as well. This way, everyone could make their own mimosas with either fresh orange juice, peach nectar or strawberry nectar. I really enjoyed the Cupcake Prosecco, and I would recommend it as a sweeter substitute for champagne.

champagne bar

mimosa 3

mimosa 2

The menu included:

Chocolate Chip Sweet Potato Pancakes
Wild Mushroom & Leek Crustless Quiche
Roasted Red Potatoes with Rosemary
Prosciutto & Melon
Tomato Salad with Raspberry Pesto Vinaigrette
Lavender Cookies with Lemon Vanilla Glaze

~

Chocolate Chip Sweet Potato Pancakes

pancakes

Ingredients

1 cup whole wheat flour
1 cup all purpose flour
4 tsp baking powder
1 tsp salt
2 tbsp brown sugar
2 tsp cinnamon
1/2 tsp nutmeg
1 (heaping) cup semi-sweet chocolate chips
2 eggs, lightly beaten
1 3/4 cup milk
1/4 cup cream or flavored creamer or flavored almond milk
1 large sweet potato, baked and mashed (about 1 cup)
Butter for cooking
Maple syrup for serving

Directions

Mix together all ingredients except butter and syrup. Heat a griddle or skillet to medium, and lightly butter it. Cook as you would normal pancakes. Serve with real maple syrup and a bit of butter.

Wild Mushroom & Leek Crustless Quiche

quiche

Ingredients

1 cup wild mushrooms (your choice of mixture)
2 tbsp olive oil, separated
3 leeks
1 tbsp butter
8 eggs
1/3 cup Parmesan Romano Cheese
1/2 cup milk
Salt & pepper

Directions

Step 1: Mix 1 tbsp olive oil with mushrooms and spread out on a baking sheet covered with foil. Sprinkle with fresh pepper and roast at 325 degrees F for about 25 minutes, until browned and slightly crisp on edges.

roasty shrooms

Step 2: Slice leeks into circles, about 1/8” thick. Save about 15 of the prettiest slices for the top of the quiche and put the rest in a metal strainer and clean very well. Let drain for 10 minutes.

chopped leeks

Step 3: In a pan, melt 1 tbsp butter + 1 tbsp olive oil.  Add drained leeks, mix, and cook on medium for about 15 minutes, until lightly caramelized.

Chill leeks & mushrooms until at least room temperature (you can do this in advance).

Step 4: Mix together eggs, parmesan and milk. Add leeks, mushrooms, and pepper. Smear butter all around your baking dish and then pour the egg mixture on. Top decoratively with your reserved pretty leek slices.

quiche pre-bake

Step 5: Bake at 350 degrees F for about 35 minutes, or until eggs feel set and a knife inserted near the middle comes out clean. Let sit for 5 minutes before serving.

Roasted Red Potatoes with Rosemary

potatoes

Ingredients

6 red potatoes, cut into about  ½” pieces
1 packet Lipton onion soup mix
2 tbsp olive oil
1 tbsp chopped fresh rosemary
Salt & pepper to taste 

Directions

Combine all ingredients in a ziplock bag and mix together. You can let this sit overnight or cook immediately. If you choose to let it sit overnight, use a slotted spoon to scoop it onto the pan to avoid extra moisture. For crispy potatoes, spread the mixture evenly across a baking sheet. For soft potatoes, put the mixture in a deep casserole dish and cover with foil. Cook at 350 degrees F for about 40 minutes, stirring halfway through.

Tomato Salad with Raspberry Pesto Vinaigrette

tomatoes

Ingredients

2 cups halved cherry tomatoes
1 tbsp fresh pesto
½ tbsp raspberry vinegar
2 tsp basil oil or olive oil

Directions

Cut each cherry tomato in half. In a separate bowl, whisk together pesto, vinegar and oil. Pour mixture over tomatoes. Refrigerate for at least an hour before serving. You can personalize this to whatever you want or have on hand- you could change up the herbs or the vinegar and make it however you like!

Note: don’t forget to cover your leftover pesto with olive oil before putting it back in the refrigerator. 

The lavender cookies will be my next post. They were so lovely, I want to savor the memory. If you are a lavender fan, you will really enjoy these, and they were so easy!

I chose to make this brunch in lieu of a gift because I feel like sharing my passion for cooking is much sweeter a gift than anything I could have bought for her. Thank you Mom for guiding us, loving us, being there, and being a “second Mom” to my closest friends. I’m so thankful that my Mom is so supportive and loving, I don’t know where I would be without her compassion and wisdom. I love you, Mom!

Happy Mother’s Day!

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