About Emily Jacobs

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So far Emily Jacobs has created 25 blog entries.

One Pot Wonderful

While in the middle of a workout session, doing forward lunges with 10 pound weights (not an easy task), my fellow workout classmate, Marie, asked me “Do you like lamb?”
“Yes, I love lamb,” I responded gasping for air in between lunges.
She then went on to tell me about Icelandic lamb, which is available at Whole Foods market from September through December. Icelandic lamb is free of antibiotics and hormones, and is raised in the natural and sustainable mountains of Iceland. The meat is extremely tender and has a mild gamey or “lamb” flavor compared to other types of lamb.
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By |November 10th, 2011|Main Courses, One Pot|1 Comment

A Hot and Hearty Soup

I have to admit, I’m a little obsessed with making soup right now. Once the weather gets cold, soup is the only thing I want to eat. This Beef and Barley Soup is warm, hearty, and perfect for a cold night. I love to serve it with some crusty bread and a glass of red wine!

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By |November 8th, 2011|Main Courses, Soup|3 Comments

A Chocolate Lover’s Dream

This Chocolate Ganache Tart with Fresh Raspberries is simple, elegant, and oh so chocolatey.

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By |November 5th, 2011|Chocolate, Dessert, Tart|13 Comments

Goji Berry Salad Dressing

I hope everyone had a fun and safe Halloween. My night was spent handing out candy to the cute little trick-or-treaters that came to my door. I’m pretty sure I had more fun than they did!

Anyways, back to the post…What’s a goji berry?

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By |November 1st, 2011|Vinaigrette|3 Comments

Curried Lentil Soup

Lentil soup is a staple in my house. I always have the ingredients on hand and the preparation time is quick. For this lentil soup, I used curry flavors to give it a little spice.

Curry is a unique blend of both savory and sweet spices. Different brands of curry powder will include different spices. The one I used included cumin, coriander, turmeric, fenugreek, mace, ginger, cayenne, pepper, mustard, and cinnamon. There is a good amount of heat within these spices so be sure to taste before adding any extra heat!

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By |October 31st, 2011|Main Courses, Soup, Vegan, Vegetarian|0 Comments

Santa Barbara Spot Prawns

What is the difference between a prawn and a shrimp? This is the question many people ask me when I tell them about spot prawns. The terms prawn and shrimp are generally interchangeable. There are some differences in body structure, but to a non-crustacean connoisseur, they look pretty much the same. A spot prawn is the largest out of 7 types of shrimp species harvested along the west coast of the US and Canada. One particular harvesting destination for spot prawns is the Santa Barbara channel. That is why these are Santa Barbara Spot Prawns!

Spot prawns are known for their sweet and firm texture. I paired the prawns with a lightly flavored lemon butter linguine. I wanted the dish to focus on the delicate flavor of the spot prawns and not be overpowered by a heavy sauce.

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By |October 29th, 2011|Main Courses, Pasta|4 Comments

A Light and Fruity Dessert

Dessert is subjective. Sometimes you want a thick, rich piece of chocolate cake. Other times, you want a creamy, velvety custard. Today, it’s all about the times when you want a light, fruity, and a not-too-sweet dessert.

This lemon pound cake with strawberry white wine compote is more about the natural sweetness of the strawberries that are mixed with mildly sweetened white wine syrup served over a light and tender pound cake.

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By |October 27th, 2011|Cake, Dessert|1 Comment
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