{"id":9851,"date":"2016-12-14T00:46:48","date_gmt":"2016-12-14T00:46:48","guid":{"rendered":"http:\/\/restorator.evatheme.com\/?p=9851"},"modified":"2016-12-14T00:46:48","modified_gmt":"2016-12-14T00:46:48","slug":"blackberry-saffron-honey","status":"publish","type":"post","link":"https:\/\/cais.viking.tur.br\/bistro\/2016\/12\/14\/blackberry-saffron-honey\/","title":{"rendered":"Dos melhores insumos"},"content":{"rendered":"<h4>Mojo de ajo &#8211; let&#8217;s discuss. It&#8217;s a simple sauce made from olive oil roasted garlic cloves combined, primarily, with fresh orange and lime juice. You need it in your cooking repertoire. Here&#8217;s a list of ways I used it this week.<\/h4>\n<p>Take a peek above to get a sense of what the sampler is going to include. I&#8217;m including the recipe for Black Sesame Otsu in this post, down below. For those of you who liked the otsu recipe I included in my last book, I did this new version with a twist. I still use soba noodles and tofu, but everything gets slathered in a thinned-out, salty-sweet black sesame paste, and then topped with lots of sliced green onions.<\/p>\n<blockquote><p>As a side note, the black sesame paste is pretty great on all sorts of other things as well &#8211; salads, spinach, roasted potatoes, green beans. Go to town with it.<\/p><\/blockquote>\n<p>Huge thanks to each of you who&#8217;ve pre-ordered the new book. I mean it, I feel fortunate to be able to work on projects like this. Ten Speed made a real effort to keep the price point reasonable, so the book is accessible to many. It is $13 on<a href=\"http:\/\/www.amazon.com\/exec\/obidos\/ASIN\/1580082777\/heidiswanson-20\">Amazon<\/a>, and there are a list of alternate retailers on <a href=\"http:\/\/heidiswanson.com\/supernaturaleveryday\/order.html\">this page as well<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mojo de ajo &#8211; let&#8217;s discuss. It&#8217;s a simple sauce made from olive oil roasted garlic cloves combined, primarily, with fresh orange and lime juice. You need it in your cooking repertoire. Here&#8217;s a list of ways I used it this week. Take a peek above to get a sense of what the sampler is [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":9852,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"pagelayer_contact_templates":[],"_pagelayer_content":"","footnotes":""},"categories":[3],"tags":[5,6,7],"class_list":["post-9851","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","tag-cook","tag-food","tag-recipes"],"_links":{"self":[{"href":"https:\/\/cais.viking.tur.br\/bistro\/wp-json\/wp\/v2\/posts\/9851","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cais.viking.tur.br\/bistro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cais.viking.tur.br\/bistro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cais.viking.tur.br\/bistro\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/cais.viking.tur.br\/bistro\/wp-json\/wp\/v2\/comments?post=9851"}],"version-history":[{"count":0,"href":"https:\/\/cais.viking.tur.br\/bistro\/wp-json\/wp\/v2\/posts\/9851\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cais.viking.tur.br\/bistro\/wp-json\/wp\/v2\/media\/9852"}],"wp:attachment":[{"href":"https:\/\/cais.viking.tur.br\/bistro\/wp-json\/wp\/v2\/media?parent=9851"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cais.viking.tur.br\/bistro\/wp-json\/wp\/v2\/categories?post=9851"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cais.viking.tur.br\/bistro\/wp-json\/wp\/v2\/tags?post=9851"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}