I always have an egg white or two in the freezer. I love rich, custardy desserts that need yolks, and since egg whites freeze so well, I never think twice when a recipe calls for an extra yolk or few. I know I can stash away the whites and use them down the road.
Easter Season is nearly here, and Deirdre over at DaedalShop crafts intricate and inspired Pysanky eggs. We commissioned one for our “babcia” (grandma) several years ago and were blown away by the creativity and attention to detail that she brought to the project.
I came up with the idea for this recipe after making chipotle sour cream to go along with baked bean & cheese burritos. The sauce was so good, I just wanted more of it. Then I remembered beef stroganoff, which is essentially beef coated with sour cream. If I just added chipotle to the sour cream, I’d have exactly what I was hankering after, right?
I love these dinner rolls. They are easy, they are delightful. They are soft, they pull apart in almost-flaky layers as a good buttery dough should, and they are slightly sweet, which makes them reminiscent of Hawaiian rolls.
My favorite way to serve these is to slice them in half for pulled pork sliders (or post-Easter ham sandwiches!) but they are equally delicious on their own, with butter and jelly, or as a side dish to a roast.
For our April 2019 Great British Bake Off Challenge we thought we’d tackle something savory, since February and March brought you sweet treats.
I’ve never made a pasty (that’s pah-stee) before—let along a Cornish pasty—so I really wasn’t sure what to expect. Obviously I turned to Paul Hollywood’s recipe for my inspiration, and then browsed a few others to get a sense of possible variations in method and technique. (I had some issues with Paul Hollywood’s GBBO recipe as it appears on BBC.com, so I had to do some research to get clarity. I think the recipe you’ll find below resolves the issues; see the note at the end if you are curious!)
Have I mentioned how much I love Ottolenghi cookbooks? His recipes opened up a whole new world of flavor in my kitchen. He is so creative with flavors and food combinations. I’ve never been disappointed with an Ottolenghi recipe I’ve tried, and there are some that we return to again and again.
This recipe here is inspired by one from his newest cookbook Simple. It is simple. It’s also really delicious and makes a substantial meatless dish. The original recipe calls for ciabatta but I only had a loaf of sourdough so I used that. I made it a little more herby, too. I would maybe add some ham or bacon in a future version but it certainly doesn’t need it. It was puffy and light with delightful crusty cheesy baked edges. Mmmm. Serve it with a salad and you've got yourself a perfect weekday meal.
When we first started this blog, we decided we didn’t want to be unecessarily chatty in introducing our recipes. We agreed that for the most part, when we are looking at other blog recipes, we typically scroll down quickly to the recipe recipe, where it’s written out in recipe format, and pretty much ignore everything else. So for our blog, unless we have something we particularly feel like saying, we try to skip all that intro story telling and get right to the recipe.
March seemed to fly by, but not so fast that we didn’t savor the slow thawing of the earth and the promise of warmer days to come. There is something marvelous when the color of budding leaves makes its appearance on the trees, seemingly overnight. All of a sudden, there is an abundant chirping of birds and cacophony of frogs too. A striking shift that creeps in unawares. It never ceases to surprise.
I have a little gem of a cookbook called Beard on Bread, a collection of bread recipes put together by James Beard at a time when making bread at home was making an upswing in popularity. It’s utterly charming in its simplicity. Beard has a fantastically direct and unpretentious approach to bread. “If you can read and have an oven and a work space, there is no reason why you can’t make a decent loaf of bread,” he says.
I love breakfast, but 90% of the time I don’t eat it. On the weekends we’ll cook up a big breakfast...sausage, bacon, potatos, eggs, pancakes, waffles, crepes... But that’s when we have the time to make and enjoy it.
Most weekdays, breakfast is something you scarf down between cups of coffee, getting kids fed and dressed, washing your face, and preparing for the day.
I meal plan every week. Since I live with my in-laws, that means that once a week my mother-in-law and I sit down and talk through what to make each day of that week. This usually happens Saturday morning. We plan through the week up until the next Sunday. I find planning a bit more than an exact week is important. Otherwise, you could end up needing to meal plan for the week and on top of that, for dinner that very same night. I find that stressful. I never like waking up not knowing what I’m going to make for dinner because that automatically means a good-sized chunk of my day is going to get eaten up deciding what to make.
Happy Saturday! We have a decent spread this month’s Mixed Media, and we’re hoping some conversations might begin. We found more than a single gem, which we hope you will enjoy as well. And don’t miss the final note to honor St. Patrick’s Day!
I love this kind of salad so much. It’s colorful, it’s hearty, it’s nutritious, and it tastes delicious on top of all that. I serve a basic old house salad with every dinner, so a salad like this is kind of like a treat. It’s also a perfect side salad to fill out a meal that needs just a little more substance on the side.
Alternatively, you can throw grains (like farro, barley, or quinoa) or roasted veggies (Brussel sprouts and sweet potatoes are my personal fave) and make this a legit meal. It makes a delicious lunch or a lighter dinner. With all the different elements and flavors you end up feeling totally satisfied.
We were having BBQ pulled pork the other night, and in my mind, BBQ requires cornbread. Problem is, my husband and kids don’t like cornbread (truuuust me, I know…) so if I ever make it I spend a week afterward trying to peddle leftovers to my kids until I end up eating it crumbled and warmed with butter and honey. It doesn’t sound like such a bad ending, but it’s just not worth it (much as I love crumbled up, warmed up, buttered and honeyed cornbread mash). Anyway, so I dreamed up these yeasted cornbread buns. Necessity is the mother of invention, right? I got my honey corn contrast to the salty BBQ and my husband and kids didn’t get … cornbread. Instead, they got these delicious, buttery, honey sweet cornmeal hamburger buns. They are tender and soft but sturdy enough to hold pulled pork (or later on I made them again for zucchini turkey burgers!). They are simply delightful. You know you’ve done something right when the kids ask for a second bun over the (very delicious) BBQ pulled pork.
Tomato soup and grilled cheese: it’s an American staple. Probably because it’s fast, and it’s satisfying.
The thing is, as a grown adult cooking for my family, I discovered that many cans and cartons of tomato soup are chock full of sugars. On the other hand, a lot of homemade recipes, although fresh and delicious, take time to make, and don’t yield that ultra smooth brilliant soup you get from a can.
I have three toddler items that I use constantly. They are ingenious little items that have saved my sanity over and over again. And what is more — basically everyone who sees these products in action comments on how much caCHING the inventor must be rolling in
…or wonders aloud why they hadn’t thought of it first.
I was inspired to make this dish after trying a recipe from this Food52 cookbook. The squash & chickpea salad/side recipe was delicious, but lacked enough “oomph” to pass for a meal on its own (at least in our house). So I added in couscous, tweaked the proportions, and discovered a few toppings that paired nicely. The result: a delicious, filling and surprisingly fresh dinner, sometimes hard to come by in the winter with no garden fresh produce.
This bread is pretty dreamy. The chocolate flavor is pretty intense, amped up by the addition of some espresso powder. The toasted coconut adds a wonderful texture. And despite the ample amount of banana in the bread, the crumb remains pretty tender and not at all squidgy. It’s good for dessert, snack, or … yes … breakfast.
It may seem like we have significantly upped the ante this month with our GBBO Challenge. But let me assure you, these are easier than you’d think. The dough comes together beautifully in a stand mixer and is a dream to work with — smooth, soft, and supple. There were several times during the process I was convinced I must be doing something wrong; it didn’t seem difficult enough to produce the insane goodness I’ve had at a pastry shop.
Let me say right now I am no sourdough expert. I don’t bake up perfect loaves. But, I do bake on a regular basis, and the method and recipe I’ve developed produces a reliably tasty loaf. I make bread work with my schedule. I’m pretty hesitant to plan my day around my bread.
We’re switching things up a little for our monthly recipe round ups. Going forward we’re going to offer a round up of recipes in three categories: 1. ones from our blog (usually with some variation or suggestion), 2. ones from other websites (recipe wins we would make again), and 3. ones that we want to make (they have seriously caught our eye) but just haven’t yet. May they all be a source of inspiration for you! (Especially if you find yourself in a meal planning slump…where we have been way too many times.)
Scientists basically agree on five “tastes”: sweet, salty, sour, bitter and savory (or umami). These are the sensations registered by our tastebuds. We can distinguish these aspects of a food even if we plug our nose, or have a bad cold.
What we can’t register when our nose is plugged is “aroma,” a sensation perceived by the nose. People say they can’t taste anything when they have a cold, but really what they mean is that the food has no flavor, because flavor depends on aroma.