Dessert

Shortbread Ghosts with Sea Salt Nutella Ganache

- Amanda

Happy almost Halloween everyone.  I can’t believe we’re already at the end of October.  I love this holiday and everything that comes with it.  And though it is not really celebrated by most here in Istanbul, we’re not letting that stop us from having lots of ghoulish treats and all sorts of spooky fun in our home.  In fact, you may have noticed, there’s currently a spider and rat infestation in this Istanbul apartment.  Thanks to the fun decorations I brought from LA and the costume additions my mother-in-law found for us, we’re excited and ready for next Wednesday.

Somehow though, as I was gearing up to make some festive cookies, I realized I didn’t bring ANY of my Halloween cookie cutters.  I managed to remember the gingerbread dude, in multiple sizes, snowman, and other Christmas cutters, and even some Valentine’s Day and Easter shapes.  But not one pumpkin, ghost, or measly bat. BOO! Read more

Fig, Almond & Yogurt Cake

- Amanda

So it seems Autumn is here to stay in Istanbul.  The crisp, rainy weather has been the norm here these days.  We’ve had a few teases of sunshine but it’s clear that summer has made it’s grand exit with that beautiful, warm weekend we had a couple weeks ago, which was literally the last official weekend of the season.  It was kind of magical the way the weather changed on cue.

Though, not a big fan of rain, I’m very happy that fall is officially here.  It’s my absolute favorite season after all.  Growing up in LA and then living there again the last five and a half years, I’ve missed it.  That’s not to say they don’t have a change in seasons.  It’s just not the fall I came to truly love while living in NYC.  I can just hear my mom saying, “we do too have Autumn in LA.”  It does cool off a bit there, though usually not till maybe November, but 80 plus degree days exist year round.  Not complaining about that either.  It can have it’s benefits.  Though, when you want to dress the part with boots, and sweaters, and scarves, it gets a little hot.

To celebrate the beginning of this colorful time of year, I wanted to make something highlighting one of my favorite fruits of the season.  Plump, juicy, jewel toned figs are at all the markets and bazaars right now.  This particular fruit is the reason I especially enjoyed visiting Istanbul in September or October over the years.  You just can’t get figs like this in the states.  And if you manage to find some good ones, they usually cost a pretty penny.  Here, they are amazingly delicious and affordable.  In fact, it’s funny, I was watching Chef’s Table the other night, and learned that unripe figs ‘bleed’ milk when they’re not ready.  This was most often the case for many a fig I used to get in the professional kitchen. Read more

How to Keep Fresh Strawberries Lasting Longer

- Amanda

Ever bring home a gorgeous basket of fresh strawberries, pop them in the fridge and then have them go bad before you’ve had a chance to finish them?  It’s definitely something we’ve been guilty of over here.  And not just with strawberries, unfortunately other fruits and vegetables too.

When Spring came in full bloom and deliciously sweet strawberries started showing up at the organic bazaar, I happily brought home two large baskets with each weekly visit.  And since organic fruit here, perhaps everywhere, is quite a bit more expensive than the conventional variety, I try to get the most out of all the produce we buy.  Strawberries are no exception.  So after a bit of research and trial and error, I found the method that really works wonders at keeping them lasting a week, maybe even a few days longer than that and even longer in the freezer. Read more

Welcome World and Hello Summer!

- Amanda

 

So here it goes.  My first blog post here on A Treat Life.  Welcome and thanks for stopping by.  I’ve gotta admit I’ve been putting this off.  Taking that first leap is always the hardest part, isn’t it?  It is for me at least.  Stepping out of my comfort zone and doing something new or new again was a little scary.  But I’m excited to share some recipes again and see where this goes.  I hope you’ll enjoy along with me.  Read more