anna brones

writer + artist + producer

Posts Tagged ‘sea salt

Recipe: Olive Oil Citrus Polenta Cake

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Everyone has to have a couple of go-to cake recipes. Because when it’s Sunday afternoon and you’ve spent all morning drinking coffee and reading The New York Times (you’re still impressed by this week’s Modern Love section, and weren’t Bill Cunningham’s photos great this week?), you better have something to whip up for dessert when your friend throws an impromptu get together. The olive oil polenta cake is mine.

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Written by Anna Brones

November 27, 2012 at 06:00

Recipe: Salted Cherry Cardamom Chocolate Bark

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You’re having a chocolate craving. Resist the urge to down a box of cherry cordials and make this elegant yet simple chocolate bark instead. With dried cherries, a dash of sea salt, and some lemon zest, it’s the perfect after dinner treat.

If you’re the kind of person that really loves dark, bitter chocolate, you can even make this with 100% cocoa baking chocolate, which I discovered by accident. Note to self: always read the package before baking. Just be sure to sprinkle a little bit of organic cane sugar over the top before you put it in the fridge to cool to add just a touch of sweetness.

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Written by Anna Brones

November 20, 2012 at 06:00

Recipe: How to Make Your Own Granola

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Food tip of the week: never buy granola ever again. It’s one of the easiest things to make yourself, and because it stores well, you can make up a big batch and have enough for many breakfasts to come.

The other great thing about granola? Once you have your base recipe of oats and a coating to make the granola crispy and sweet when you bake it, you can add pretty much anything you want. Chia seeds? Sure. Pepitas? Delicious. Figs? Certainly not an ingredient to ever go without.

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Written by Anna Brones

October 9, 2012 at 06:00

The Secret Diary of a Foodie, Part Three

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While madly searching for food trucks, a good greens blog and love – we get another look into the secret life of a foodie. (Part 1 and 2 in case you missed them.)

Saturday September 1, 2012, 7:33 p.m.

Dear Diary,

This summer has been hectic! The Barista ended up being a total nightmare (you just can’t date people that bring PBR to dinner parties). Finished the coffee roasting class and then debated on building my own roasting machine in the backyard, but decided instead to focus my efforts on developing a new artisan salt business. Have been bottling up all kinds of infused salts, and everyone loves them so much, I figure I can totally sell them at farmers market. Or at least via my new salt blog. Who eats regular salt these days anyway? Boring.

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Written by Anna Brones

October 3, 2012 at 06:00

Appreciating the Fact That Good Food is a Luxury

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“Making food makes you happy?”

I was on a walk with two friends and we had somehow arrived on the subject of food- a frequent occurrence in my everyday life. She was a bit surprised that food in general was on my list of things that made me feel good.

“Well, yeah.”

I thought about it for a second. “It’s a way to de-stress… if I have too much going on I feel good being in the kitchen and making something. It’s like a meditation.”

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Recipe: Vegan Chocolate Mousse with Sea Salt

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Sometimes you need a decadent recipe that you can make in less than twenty minutes. This one is it.

As we all know, there is no better combination than dark chocolate and sea salt. Made with avocados, the mousse is also vegan, but serve it to your non vegan friends and they’ll be so sold on the creamy chocolatey goodness that they’ll never notice the difference. You’ll get points for a posh dessert and no one will ever know that you made it in the frazzled half an hour that you had between your last work meeting and your dinner party.

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Written by Anna Brones

June 25, 2012 at 10:50

Inspired By Chocolate and Sea Salt

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Prompted by a phone call with a food-loving friend, I went a little over the top this weekend. It all started with a question: “Why is no one making Chocolate Sea Salt Flakes?”

If no one is making them, you might as well make them yourself.

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