August 2010
1 post
Morning →
Another bit of wonder:
June 2010
4 posts
5 tags
Best Most Perfect Waffles Known TO MAN.
The problem with a lot of waffle recipes is that there’s so many things that can go wrong. They’re too crispy, or not crispy enough - too tender, too soggy, blah blah blah.
This is the best, most perfect waffle recipe, ever.
EVVEERRR.
It’s adapted from the overnight waffle recipe devised by good buddies over at cook local. While their version is excellent, the waffles are...
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Roasted Stone Fruit Squish
Stone fruit season in full force now, with various sorts of cherries, peaches and apricots piled high, and I couldnt help myself but to stuff my bags with them at Alemany this morning.
What I didnt count on was more than a few of those fruits being so burstingly ripe that they did just that - burst. In my bag.
Nothing pisses me off more than fruit that goes into my bag looking nice and round and...
May 2010
16 posts
Yummy Sunday: Slow-cooked eggs on onions with...
This recipe uses the fresh cheese I made in my last post, but you could substitute any soft fresh cheese (goat or whatever)
Eggs on onions are my go-to sunday breakfast, mostly because they don’t take any higher cognitive thinking whatsoever to make. This makes enough for two people.
Use the freshest eggs you can get - the yolk on older eggs will break if the burner on your stove is uneven...
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Leftover yogurt? Make cheese!
Specifically Labneh, a mediterranean soft cheese that tastes like a more pungent cream cheese.
My husband buys these massive tubs of yogurt and then forgets about them, so I need to figure out ways to use up the extra yogurt.
I had Labneh rolled in sumac and thyme a at Hank Shaw’s Lamb Butchering Demo few weekends ago, and it was freakin’ great. So great, in fact, that I had to try...
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“… You’re going to sacrifice a lamb?!”
– My mother, as I tried to explain Hank Shaw’s lamb butchery demo
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Fun with Geraniums
If you want to get technical, scented geraniums aren’t, actually, but are rather pelargoniums. Not that you care, because scented geraniums are awesome. They are heavily perfumed and come in literally hundreds of different ‘flavors’, smelling like anything from citrus to nutmeg. Not only do tbey smell nice but they’re edible, too, which opens up all kinds of culinary...
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A plea to cookbook publishers:
Please please please please please stop making lovely, informative cookbooks that can only be easily read on a fucking coffee-table. Its not fair to us who aren’t just there for the food porn.
I’m looking at you, Ad Hoc at Home, from which I had to COPY DOWN RECIPES INTO A SMALLER BOOK because the sheer size and weight of the tome had no place to rest in my little kitchen.
At least...
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My Nepenthe - initial thoughts.
I just got My Nepenthe in the mail in anticipation of the cookbook club we are starting.
I have not yet read the book in detail nor cooked from it, just flipped through and noted the recipes.
As a child of the central california coast, Big sur has a special place in my heart as well as the Nepenthe restaurant - it was a family favorite place to stop on those long, lazy trips up the coast. Yet...
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Brown Sugar Banana Muffins
There are a million and one versions of banana bread out there. This one is decently moist, low in fat, pleasantly spiced and not too sweet. There’s a nice hit of spice and crunch from the sugar chips, plus a hit of chocolate that not overwhelming as it often is in banana bread. I made these into muffins but you could just as easily make a tea bread - layer the chips in the middle and...
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Grapefruit Curd
6T butter, unsalted room temp
1 cup sugar
2 eggs
2 egg yolks
1 cup Grapefruit Juice but you could use lemon too, zest of the fruit as well.
Beat butter and sugar 2 minutes. Slowly add the eggs and yolks - mix in each as its added. Mix in the juice.
Its going to look really fucking bad, just bear with.
Cook over low heat, stirring constantly, and it will smooth out. FOR GODS SAKE...
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Quickpickled strawberries
Top, slice and dice the strawberries (cut in half, then across)
cover with a tablespoon of sugar to coat,
a large pinch of kosher salt
a pinch of freshly ground black pepper
Let it sit for a minute
Toss with Basalmic vinegar - a mix of white and red is what I did. Not too much but enough to coat.
Let it marinate for 5 minutes, then try it. Add more sugar if necessary.
This would be awesome...
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