• Home
  • Recipe Index
  • Posts
    • Lifestyle
    • Recipe Shoutouts
    • Reviews
  • Shop
  • About Me
  • Contact
Hungry Little Asian Girl

Page – Full Width Template + Sidebar

by Denielle B March 24, 2017

When you use a fairly expensive, rich, and well-marbled fish like wild salmon, you want to make sure you don’t clutter it with too many spices or overcook it. And the whipped cream rounded out all the flavors and just added a nice and fluffy element to the dish. YUM. I got all my ingredients at New Seasons Market, which is a store local to the Pacific Northwest area that sells a huge array of delicious seasonal fresh produce and all-natural ingredients. You can see if there’s a store near you using their find-a-store locator here.

For the topping, I simmered down some rhubarb with fresh strawberries, sugar, a dash of water, and the husk of the vanilla bean pod that was left after I scraped it out. This made the most refreshing & tangy syrup with a wonderfully sweet but not overly so flavor that only vanilla can bring.

It’s also a great way to use emptied vanilla bean pods; if you’re ever making a recipe that calls for them, try to save the husk and incorporate it into a jam or syrup later down the line for some decadently intense flavor. I also made a cinnamon vanilla whipped cream, which brought another bit of warmth to the dish through the cozy cinnamon flavors and the light and fluffy cream.

The pancakes ended up wonderfully airy in texture with an incredibly rich and sumptuous flavor, the goat cheese was subdued by the sweet creamy mascarpone and the vanilla, but you could still get a very subtle hint of tang, which was complimented perfectly but the sweet zing of the strawberry rhubarb vanilla syrup.

And the whipped cream rounded out all the flavors and just added a nice and fluffy element to the dish. YUM. I got all my ingredients at New Seasons Market, which is a store local to the Pacific Northwest area that sells a huge array of delicious seasonal fresh produce and all-natural ingredients. You can see if there’s a store near you using their find-a-store locator here.

And the great folks over at New Seasons have offered up 2 $25 gift certificates to one of you! To enter, you can use the rafflecopter widget below, best of luck, friends!!

For the topping, I simmered down some rhubarb with fresh strawberries, sugar, a dash of water, and the husk of the vanilla bean pod that was left after I scraped it out. This made the most refreshing & tangy syrup with a wonderfully sweet but not overly so flavor that only vanilla can bring.

It’s also a great way to use emptied vanilla bean pods; if you’re ever making a recipe that calls for them, try to save the husk and incorporate it into a jam or syrup later down the line for some decadently intense flavor. I also made a cinnamon vanilla whipped cream, which brought another bit of warmth to the dish through the cozy cinnamon flavors and the light and fluffy cream.

The pancakes ended up wonderfully airy in texture with an incredibly rich and sumptuous flavor, the goat cheese was subdued by the sweet creamy mascarpone and the vanilla, but you could still get a very subtle hint of tang, which was complimented perfectly but the sweet zing of the strawberry rhubarb vanilla syrup.

And the whipped cream rounded out all the flavors and just added a nice and fluffy element to the dish. YUM. I got all my ingredients at New Seasons Market, which is a store local to the Pacific Northwest area that sells a huge array of delicious seasonal fresh produce and all-natural ingredients. You can see if there’s a store near you using their find-a-store locator here.

And the great folks over at New Seasons have offered up 2 $25 gift certificates to one of you! To enter, you can use the rafflecopter widget below, best of luck, friends!!

For the topping, I simmered down some rhubarb with fresh strawberries, sugar, a dash of water, and the husk of the vanilla bean pod that was left after I scraped it out. This made the most refreshing & tangy syrup with a wonderfully sweet but not overly so flavor that only vanilla can bring.

It’s also a great way to use emptied vanilla bean pods; if you’re ever making a recipe that calls for them, try to save the husk and incorporate it into a jam or syrup later down the line for some decadently intense flavor. I also made a cinnamon vanilla whipped cream, which brought another bit of warmth to the dish through the cozy cinnamon flavors and the light and fluffy cream.

The pancakes ended up wonderfully airy in texture with an incredibly rich and sumptuous flavor, the goat cheese was subdued by the sweet creamy mascarpone and the vanilla, but you could still get a very subtle hint of tang, which was complimented perfectly but the sweet zing of the strawberry rhubarb vanilla syrup.

And the whipped cream rounded out all the flavors and just added a nice and fluffy element to the dish. YUM. I got all my ingredients at New Seasons Market, which is a store local to the Pacific Northwest area that sells a huge array of delicious seasonal fresh produce and all-natural ingredients. You can see if there’s a store near you using their find-a-store locator here.

And the great folks over at New Seasons have offered up 2 $25 gift certificates to one of you! To enter, you can use the rafflecopter widget below, best of luck, friends!!

For the topping, I simmered down some rhubarb with fresh strawberries, sugar, a dash of water, and the husk of the vanilla bean pod that was left after I scraped it out. This made the most refreshing & tangy syrup with a wonderfully sweet but not overly so flavor that only vanilla can bring.

It’s also a great way to use emptied vanilla bean pods; if you’re ever making a recipe that calls for them, try to save the husk and incorporate it into a jam or syrup later down the line for some decadently intense flavor. I also made a cinnamon vanilla whipped cream, which brought another bit of warmth to the dish through the cozy cinnamon flavors and the light and fluffy cream.

The pancakes ended up wonderfully airy in texture with an incredibly rich and sumptuous flavor, the goat cheese was subdued by the sweet creamy mascarpone and the vanilla, but you could still get a very subtle hint of tang, which was complimented perfectly but the sweet zing of the strawberry rhubarb vanilla syrup.

And the whipped cream rounded out all the flavors and just added a nice and fluffy element to the dish. YUM. I got all my ingredients at New Seasons Market, which is a store local to the Pacific Northwest area that sells a huge array of delicious seasonal fresh produce and all-natural ingredients. You can see if there’s a store near you using their find-a-store locator here.

And the great folks over at New Seasons have offered up 2 $25 gift certificates to one of you! To enter, you can use the rafflecopter widget below, best of luck, friends!!

For the topping, I simmered down some rhubarb with fresh strawberries, sugar, a dash of water, and the husk of the vanilla bean pod that was left after I scraped it out. This made the most refreshing & tangy syrup with a wonderfully sweet but not overly so flavor that only vanilla can bring.

It’s also a great way to use emptied vanilla bean pods; if you’re ever making a recipe that calls for them, try to save the husk and incorporate it into a jam or syrup later down the line for some decadently intense flavor. I also made a cinnamon vanilla whipped cream, which brought another bit of warmth to the dish through the cozy cinnamon flavors and the light and fluffy cream.

The pancakes ended up wonderfully airy in texture with an incredibly rich and sumptuous flavor, the goat cheese was subdued by the sweet creamy mascarpone and the vanilla, but you could still get a very subtle hint of tang, which was complimented perfectly but the sweet zing of the strawberry rhubarb vanilla syrup.

And the whipped cream rounded out all the flavors and just added a nice and fluffy element to the dish. YUM. I got all my ingredients at New Seasons Market, which is a store local to the Pacific Northwest area that sells a huge array of delicious seasonal fresh produce and all-natural ingredients. You can see if there’s a store near you using their find-a-store locator here.

And the great folks over at New Seasons have offered up 2 $25 gift certificates to one of you! To enter, you can use the rafflecopter widget below, best of luck, friends!!

For the topping, I simmered down some rhubarb with fresh strawberries, sugar, a dash of water, and the husk of the vanilla bean pod that was left after I scraped it out. This made the most refreshing & tangy syrup with a wonderfully sweet but not overly so flavor that only vanilla can bring.

It’s also a great way to use emptied vanilla bean pods; if you’re ever making a recipe that calls for them, try to save the husk and incorporate it into a jam or syrup later down the line for some decadently intense flavor. I also made a cinnamon vanilla whipped cream, which brought another bit of warmth to the dish through the cozy cinnamon flavors and the light and fluffy cream.

The pancakes ended up wonderfully airy in texture with an incredibly rich and sumptuous flavor, the goat cheese was subdued by the sweet creamy mascarpone and the vanilla, but you could still get a very subtle hint of tang, which was complimented perfectly but the sweet zing of the strawberry rhubarb vanilla syrup.

And the whipped cream rounded out all the flavors and just added a nice and fluffy element to the dish. YUM. I got all my ingredients at New Seasons Market, which is a store local to the Pacific Northwest area that sells a huge array of delicious seasonal fresh produce and all-natural ingredients. You can see if there’s a store near you using their find-a-store locator here.

And the great folks over at New Seasons have offered up 2 $25 gift certificates to one of you! To enter, you can use the rafflecopter widget below, best of luck, friends!!

Share FacebookTwitterPinterestEmail

About Me

About Me

Baker | Cook | Food Lover | Coffee Addict | Boba Enthusiast | Food Photographer

Hey y'all! Denielle here! When I'm not cooking or baking, I'm food-adventuring with my husband. I hope to share not only my recipes but my love of food photography in general.

Subscribe to my newsletter

WANT MORE CONTENT?

ENTER YOUR EMAIL ADDRESS TO SUBSCRIBE TO MY BLOG AND RECEIVE NOTIFICATIONS OF NEW POSTS BY EMAIL.

We don't spam! Read more about our Privacy Policy.

Check your inbox or spam folder to confirm your subscription.

Keep in touch

Facebook Instagram Pinterest Tiktok

Popular Posts

  • 1

    Instant Pot Arroz Caldo

  • 2

    Pistachio Strawberry Entremet

  • 3

    Chicken Lentil Tomato Stew

  • 4

    Double Chocolate Banana Nut Muffins

  • 5

    Baby Yoda (Grogu, The Child) Matcha Macarons

  • 6

    Pumpkin Spice Cream Cheese Bread

Cookies

Cakes

Ice Cream

Macarons

Main

Sides

  • Facebook
  • Instagram
  • Pinterest
  • Email
  • Tiktok

@2021 - All Right Reserved. Powered by Wordpress.


Back To Top
  • Home
  • Recipe Index
  • Posts
    • Lifestyle
    • Recipe Shoutouts
    • Reviews
  • Shop
  • About Me
  • Contact

Shopping Cart

Close

No products in the cart.

Close