Delicious

The best food blog on the web.

Newest Recipes

Chocolate Pizza

  • 1 1/2 cups milk
  • 1 1/2 cups heavy cream
  • 1/2 cup mascarpone
  • 1/3 granulated sugar
  • 1/2 tsp pink salt
  • 2 egg yolks
  • 1 lb Black Mission Figs
  • 1 lemon, juiced
  • 1/2 cup brown sugar
  • 2 tbsp butter
  • 2-4 tbsp water
  • 1 cup honey roasted pecans, roughly chopped

For the fig-swirl: Melt butter over medium heat in a saucepan. Add brown sugar and stir to dissolve. Halve all of the figs and toss in the saucepan with water and lemon juice. Cook over medium heat, stirring frequently, until you have a chunky-jammy mixture. Add salt with one or two stirs, set aside and let cool completely.

Ice cream: In a small pot over medium heat, combine milk, and granulated sugar until sugar is completely dissolved and the milk is just barely lukewarm. Whisk in the egg yolks. Set mixture in the fridge and wait until the fig mixture is cooled.

Using an ice cream machine, pour liquids into the frozen basin and process according to manufacturer instructions, i.e., let spin and thicken for 20 minutes before adding mascarpone, fig jam mixture, and the nuts. Continue to process for +/- 10 minutes. Pour semi-frozen mixture into a pyrex dish or glass tupperware. Freeze for at least two hours before serving.

Delicious Documentation

The documentation is intended to help you properly install and configure the theme. I am happy to help with any questions, so feel free to leave a comment on my profile if you need help.

First things first

Get familiar with Ghost installation and usage: Ghost Installation, Ghost Usage.

Installation

  1. Download the theme archive.
  2. Navigate to ghost/content/themes.
  3. Paste the theme archive and unzip it.
  4. Restart Ghost and log in to your Ghost dashboard at yourdomain.com/ghost/
  5. Navigate to Settings » Themes and select delicious from the dropdown menu.
  6. Click Save.

Configuration

Configuring Delicious is extremely easy and intuitive.

  1. Go to Settings » General.
  2. Upload your image in the Blog Logo section. The image you upload here will be automatically added as logo in the blog header.
Add Blog Title & Subtitle
  1. Go to Settings » General.
  2. Type your Blog Title in the Blog Title input field. The name you enter here will be automatically used in the theme header as your blog name.
  3. Type your preferred blog description in the Blog Description input field. The text you enter here will be automatically used as your blog subtitle in the theme header right below the blog name.
  1. Navigate to the delicious/partials/social.hbs file.
  2. Replace the "#" values with your profile links for the respective social media sites.
  3. If you want to remove any social icon from the theme, simply delete for example <a href="#" target="_blank" class="icon-googleplus"></a> from the file.
  4. To receive emails from your visitors through the contact icon, replace youremail@ghost-delicious.com with your email address.

Food Tags

The theme has a predefined set of tags that automatically generate a food icon depending on the tag you have chosen. If you use a tag different from the supported ones, the theme will generate a default food icon. The current theme version supports a single tag per post. If you add more than one tag, the theme will automatically add the default food icon. Tags are not case sensitive. The supported tags are listed below.

  1. asian
  2. bbq
  3. beer
  4. breakfast
  5. cocktails/cocktail
  6. coffee
  7. desserts/dessert
  8. drinks/drink
  9. fruits/fruit
  10. junk
  11. main
  12. meat
  13. pasta
  14. pizza
  15. salads/salad
  16. seafood
  17. snacks/snack
  18. soups/soup
  19. tea
  20. vegetarian

Posts Images

  1. To make your blog look visually and easthetically appealing, it is recommended to have at least 7 posts per page. This setting is controlled trough Settings » General » Posts per page.

  2. In order for the thumbnails to show on the index of your blog properly, it is highly recommended to start each post with an image. Your first image from the post will be used as the thumbnail. The recommended image orientation for the thumbnails is a landscape format.

  3. Due to a performance issue with Google Chrome, it is recommended to use images that are not more than 1000px wide.

  4. Posts support video, however the current theme version does not support video as thumbnails.

Ingredients in Posts

  1. Ingredients

Raspberry Muffins

  • 1 1/2 cups milk
  • 1 1/2 cups heavy cream
  • 1/2 cup mascarpone
  • 1/3 granulated sugar
  • 1/2 tsp pink salt
  • 2 egg yolks
  • 1 lb Black Mission Figs
  • 1 lemon, juiced
  • 1/2 cup brown sugar
  • 2 tbsp butter
  • 2-4 tbsp water
  • 1 cup honey roasted pecans, roughly chopped

For the fig-swirl: Melt butter over medium heat in a saucepan. Add brown sugar and stir to dissolve. Halve all of the figs and toss in the saucepan with water and lemon juice. Cook over medium heat, stirring frequently, until you have a chunky-jammy mixture. Add salt with one or two stirs, set aside and let cool completely.

Ice cream: In a small pot over medium heat, combine milk, and granulated sugar until sugar is completely dissolved and the milk is just barely lukewarm. Whisk in the egg yolks. Set mixture in the fridge and wait until the fig mixture is cooled.

Steak Pommes-Frites

  • 1 1/2 cups milk
  • 1 1/2 cups heavy cream
  • 1/2 cup mascarpone
  • 1/3 granulated sugar
  • 1/2 tsp pink salt
  • 2 egg yolks
  • 1 lb Black Mission Figs
  • 1 lemon, juiced
  • 1/2 cup brown sugar
  • 2 tbsp butter
  • 2-4 tbsp water
  • 1 cup honey roasted pecans, roughly chopped

For the fig-swirl: Melt butter over medium heat in a saucepan. Add brown sugar and stir to dissolve. Halve all of the figs and toss in the saucepan with water and lemon juice. Cook over medium heat, stirring frequently, until you have a chunky-jammy mixture. Add salt with one or two stirs, set aside and let cool completely.

Ice cream: In a small pot over medium heat, combine milk, and granulated sugar until sugar is completely dissolved and the milk is just barely lukewarm. Whisk in the egg yolks. Set mixture in the fridge and wait until the fig mixture is cooled.

Using an ice cream machine, pour liquids into the frozen basin and process according to manufacturer instructions, i.e., let spin and thicken for 20 minutes before adding mascarpone, fig jam mixture, and the nuts. Continue to process for +/- 10 minutes. Pour semi-frozen mixture into a pyrex dish or glass tupperware. Freeze for at least two hours before serving.

Pasta with Red Onions

  • 2 large eggs
  • 3/4 cup milk
  • 1/2 cup water
  • 3 tsp honey
  • 1 tsp vanilla
  • 1 cup flour
  • 3 tablespoons melted butter
  • Butter, for coating the pan mascarpone

In a mixing bowl, combine milk, water, butter, honey, and eggs. Add flour and stir together vigorously. Place batter in the fridge for 1-2 hours so bubbles rise and diminish.

Cut persimmons into wedges, peeling off the skins as you work. Place in a heavy bottomed pot or pan. Set over medium heat and saute persimmons with sugar, cloves, cinnamon, and lemon for 20 minutes until softened. Add cornstarch and simmer for another 5-1- minutes. Remove from heat.

Heat a small, non-stick crepe pan. Scoop half cup of batter into the center of the pan and spread evenly. Cook for 30-ish seconds and flip, cooking for another 10 seconds before removing to a plate.

Cake with Fresh Fruit

From Margie, the mother of my childhood friend, Kelly, who grew persimmons and made the most marvelous and memorable cookies. Thank you, Margie, for graciously sharing this recipe with me and the world. Adapted from “Use and Enjoy the California Persimmon” University of California Cooperative Extension, El Dorado County.

  • 1 ½ cups Whole Wheat Flour
  • 1 cup Brown Sugar
  • ½ Teaspoon Baking soda
  • 1 Teaspoon Salt
  • ¼ Teaspoon Nutmeg
  • ¾ Teaspoon Cinnamon
  • ½ Teaspoon Cloves
  • ¾ cup butter
  • 1 Egg
  • 1 Cup Hachiya Persimmon chunks
  • 1 ¾ cup Rolled Oats
  • ½ cup chopped pecans

Sift together flour, sugar, soda, salt, nutmeg, cloves, and cinnamon into mixing bowl. Cut in butter. Add egg, persimmon pulp, rolled oats, and nuts. Beat until thoroughly blended.Drop by teaspoonfuls, about 1 ½ inches apart on ungreased cookie pans. Bake in a moderately hot oven (350F) about 15 minutes.

Pancakes with Nutella and Banana

  • 2 bunches lacinato (dinasaur) kale
  • 3 cups shredded mixed mexican cheese
  • 1 fuji apple, small dice
  • 1 large sweet onion, chopped
  • 1 cup cilantro, chopped
  • 1 fresh jalapeno, minced
  • 2 cloves garlic, minced
  • 2-4 tbsp olive oil
  • 2 tbsp ancho chili powder
  • 1 tsp chipotle powder
  • 1 tsp sea salt
  • Juice of one lime

In a large cast iron or heavy skillet, saute onions and garlic in olive oil until translucent but not browned. Add the ancho and chipotle powders and the juice of the lime. Stir and let simmer. Remove spines of the kale and roughly tear leaves into the onion mixture on the stove. Stir in apples, fresh jalapeno and salt. Cook until the kale is wilted and apples are tender. Remove from heat, mix in cheese to melt.

For the assembly of the tamales, create an assembly line of bowls with the masa, husks, and filling. Place one softened husk on the cutting board or counter and fill with dough. I didn’t measure, but I’d estimate I used +/- a 1/2 cup of masa mixture per tamale. Press dough into the face of the husk leaving an inch or so dead space around the perimeter. It doesn’t have to be pretty. Don’t sweat it. Spoon a bit of the cheesy kale mixture into the center of the masa platform you’ve created. I think I used more like 1/3 cup of filling per tamale. None of them are the same size or shape, just go with it. Wrap like you would a book-shaped gift, fold over the right side then the left, overlapping the edges. Flip up the bottom tail and place seam-side down on a plate. Repeat until you have filled 15-20 tamales, depending on how full you stuff them.

To steam the tamales I used a large pot with the pasta-colander attachment, although I have read and heard about steaming racks that can be placed in caserole dishes and the like. I imagine you could easily use a pop-out vegetable steamer in a deep pot or even a rice cooker, too. Place all the tamales in the basin of the vessel with the seam sides down. Cook for 45 minutes.

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