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Why are loaf pan sizes measured in pounds?

Sun, 03 Apr 2022 00:00:00 GMT

Jump ahead to loaf pan size conversions

Like a lot of my kitchen supplies, I bought my first loaf pan at a Goodwill in Ann Arbor, Michigan while I was in college. I probably wanted to make banana bread. 15 years later, I still have the pan. There’s no visible brand but it measures 10 inches long, 5 inches wide, and 3 inches tall.

This is apparently a large loaf pan, something I never thought about since it holds all the batter or dough most recipes call for. In fact, I never thought about loaf pan sizes at all until I made this marble rye bread which called for “a long covered baker (or other 2-pound capacity loaf pan).”

I wasn’t about to spend $80 on a new loaf pan so had to ask: what the heck is a 2-pound capacity pan? How do I measure that? How do I scale the recipe I see for the pan I have?

Why do loaf pans use pounds? Pounds of what?

I reached out to Sara Bir, an author, chef, and culinary educator who wrote one of the most comprehensive guides to loaf pans I found:

“My guess is the term “1 lb pan” originates from professional bakers working with yeasted dough, since when they divide dough up after bulk fermentation, it’s usually divided by weight.”

Bir continued, “I noticed during the pandemic when home sourdough baking became so popular, home bakers started using this terminology, too.”

Bir’s answer makes sense, but the reason decoding loaf pan sizes is complicated is because we shouldn’t be mixing weight and volume measurements. As seen in the picture above, a cup of water and a cup of sugar and a cup of oil weigh different amounts because they have different densities.

The weight of the loaf will depend on the type of bread you’re making too: “Within yeasted breads, density will play a role when determining pan size. A 100% whole grain loaf filled with soaked grains will weigh significantly more than a soft white bread that uses the same amount of flour, but the white bread will likely rise higher.” Tess, a Baker Support Specialist from King Arthur Baking said in a email. Bread also loses weight during the baking process due to evaporation. A former bakery owner noted that “most of my breads lose about 12% in baking…Drier doughs lose less, wetter doughs lose more.” Tess confirmed:

Loaf pan weight measurements refer “to the approximate weight of the completed loaf when fully baked”

This means that the advertised weight, which is useful for bakeries and others selling their bread, is accurate.

I already have a loaf pan, how do I measure its capacity?

According to USA PAN, my vessel is a 1.5 pound pan. If I hadn’t found that link, how would I know the capacity of my loaf pan?

“It really is quite confusing isn’t it?” Alexander from King Arthur Baking responded to my inquiry a few weeks ago. “The sizing conventions and units for loaf pans are all over the place and I too wish there was just one unit used. Alas, this is, for no good reason, not the case.”

Compared to the 2 pound capacity long covered baker, Alexander explained, “A 9 x 5 loaf pan, for instance would be only 124” cubed which would hold only around a 1 1/4 pound loaf.”

Loaf pan size chart

Here’s a handy chart comparing common pan sizes. Measure the width and length from the top, inside the rim. Most loaf pans (with the exception of Pullman style) are wider at the top than at the base so this distinction matters.

Pounds	Dimensions	Volume	Flour	Batter	Examples
1	8.5" x 4.5" x 2.75"	106" cubed	2.5 - 3.5 cups	~6 cups	1 lb. Loaf Pan
1.25	9" x 5" x 2.75"	124" cubed	3 - 4 cups	~8 cups	1.25 lb. Loaf Pan
1.5	10" x 5" x 3" 9" x 4" x 4"	150" cubed	3.5 - 5 cups	~10 cups	1.5 lb. Loaf Pan 9" Pullman Loaf Pan
2	13" x 4" x 4"	209" cubed	4 - 6 cups	~12 cups	13" Pullman Loaf Pan Long covered baker

The capacity is easier to manage with batters for things like banana bread or pound cake: “As a rule of thumb, if the batter fills the pan 2/3 full, the loaf pan is at its limit. If you still have extra batter, don’t over-fill the pan. Instead, bake the excess batter a muffin pan, filling the empty tins with a few tablespoons of water to keep the pan from warping” Bir notes.

What is a “standard” loaf pan?

A lot of recipes, especially on professional baking sites will specify pan size by dimensions. If a recipe calls for a standard loaf pan, they are most likely asking for a “1 pound” pan that measures 8 1/2” x 4 1/2” x 2 1/2” high.

Keep in mind, this “standard” is relatively recent. Loaf pans weren’t popular until the 1800s when tin became a cheaper and more abundant resource. According to Bir, “Sixty years ago, a “standard loaf pan” was 9 x 5 x 2-1/2 inches. (Why the change? I have no idea.)”

This is why “standard” is in quotes, the answer depends on the recipe and a good recipe will include dimensions of the pan they want you to use. If a recipe doesn’t specify pan size I usually assume a 1.25 lb pan will work.

How to scale a recipe for your loaf pan

If your pan is bigger than what the recipe calls for, I’d just follow the recipe as written (I’m lazy). If you want to scale something down, like I did with this marble rye recipe, the basic formula is:

your pan size / recipe pan size * recipe ingredient

A 2lb bread recipe that calls for 360 grams of flour would scale to a 1.5lb pan as:

1.5 / 2 * 360 = 270 grams flour

Repeat for each ingredient. This is easier with grams, but here’s a chart for cutting down a recipe by cups and a guide to using different pans.

Does a measuring a loaf pan in pounds have anything to do with pound cake?

No. The cake got its name because traditional pound cake used a pound of each ingredient (flour, sugar, butter, eggs). Most modern recipes are smaller: Martha Stewart’s pound cake recipe, the #1 hit on Google, calls for a 1 pound loaf pan with a batter that weighs almost exactly 2 pounds. To the recipe’s credit, it does refer to the pan by its volume capacity.

What size loaf pan should I get?

It depends on what you plan on baking, but I’ve been happy with my larger pan so I’d personally suggest at least a 1.25 pound pan (9” x 5”) to give you more leeway for larger recipes.

A ~1lb recipe yielded a flatter marble rye loaf in my 1.5lb capacity pan. Too much dough baked in my Pullman loaf pan with the lid on left a dense ring around the outer edge.

Some resources that might help you decide on the best pan size for you:

What to bake in your loaf pan

I’m a huge fan of this sourdough milk bread. A 1/2 recipe fits in a 1.5lb pan, which means a 1/3 recipe would fit well in a 1lb pan. The dough is really versatile, so make the whole recipe and turn the leftover dough into soft rolls or Chelsea buns.

And if you’re not in the mood for bread don’t worry, loaf pans are great for polenta cakes, small-batch bars, and meatloaf. If you have an insight into loaf pans that I missed, get in touch. Thanks for reading!

Kale and sweet potato salad

Wed, 12 Jan 2022 18:01:32 GMT

almost got me thinking winter salads are better than summer salads

this one has 🥗 Dino kale 🍠 sweet potato 🧀 f*ck ton of parm and a reasonable amount of goat cheese 🥖 sourdough croutons 🧅 quickled red onion 🤌🏻 sesame seeds, black Urfa chili 🍋 lemon balsamic, ACV, dijon vinaigrette

Galette des Rois

Thu, 06 Jan 2022 21:08:48 GMT

mini galette des rois👑! it’s @doriegreenspan’s recipe on @nytcooking with a homemade rough puff pastry. been wanting to make this for a few years now and so glad I finally did.

#flakyaf #sturdypiechallenge #galettedesrois

Mole poblano sourdough discard crepes

Mon, 03 Jan 2022 14:20:05 GMT

mole poblano/sourdough discard crepes aka my breakfast for the last week.

Cheese board

Fri, 31 Dec 2021 23:04:23 GMT

dinner for 2 🎉

2021 recap

Fri, 31 Dec 2021 14:36:10 GMT

some of my favorite things from this year! I think next year I want to eat more:

🍠 smoked vegetables 👯‍♀️ other people’s cooking 🥐 savory baked goods 🐟 snacks for dinner 🥗 ranch dressing 🍳 breakfast burritos 🍴 fried tofu

And whatever else I feel like! Happy New Year! ❤️

Mole poblano

Sun, 26 Dec 2021 23:16:29 GMT

Based on the recipe by the same name from Roberto Santibañez’s Truly Mexican cookbook.

Shrimp cocktail

Sat, 25 Dec 2021 22:29:45 GMT

Merry Christmas! Hope you enjoy lots of snacks and puzzles today ❤️🎄. Used the poached shrimp cocktail recipe from Serious Eats and saved shrimp-infused poaching liquid for something like laksa, risotto or gumbo.

Southwestern style creamy chicken noodle soup

Wed, 22 Dec 2021 17:59:58 GMT

My high school cafeteria had really good food and I don’t think that’s a misplaced memory. Every Friday they’d do grilled cheese and soup and my favorite of the eight or so soups was this “southwestern” (or whatever that meant in northern Michigan) creamy chicken noodle soup. I think about it often and finally made something like it.

Caramelized cabbage knishes

Mon, 20 Dec 2021 00:00:00 GMT

Stuffed with caramelized cabbage, caramelized onion, and a little bit of mashed potato. Used the Chef John recipe for the pastry. Great with spicy mustard 💛.

My favorite fall salad

Sun, 12 Dec 2021 19:41:37 GMT

This recipe combines a few tricks I’ve learned that turn a decent salad into a great salad:

Dress in stages. Heartier vegetables need more dressing so dress those before your delicate lettuces (tip from An Everlasting Meal).
Season your lettuce. Yep, salad greens need salt too.
Create texture and balance. Salads need a mix of sweet and tangy, soft and crunchy.

This may seem like a lot of time to make a salad but I encourage you to make a lot of the parts ahead of time! You can be flexible with the ingredients and I’ve offered some options in the notes below. I hope you enjoy this one as much as I do!

Farro Nicoise

Wed, 08 Dec 2021 17:42:34 GMT

Farro Niçoise-ish salad for lunch today 🥗🐟 - riff on the mark bittman recipe on NYT cooking.

Cherry cranberry pie

Mon, 29 Nov 2021 16:42:50 GMT

the par baking started out a little dicey but I just pushed the crust back down and everything turned out swell. filling is a bag of frozen sweet cherries mixed with about the same amount of fresh cranberries plus sugar, orange juice & zest, vanilla, and almond extract. I think I also added some cornstarch but I made this over a week ago and froze the filling for easy assembly on thanksgiving day.

Pecan pie truffles

Mon, 29 Nov 2021 00:00:00 GMT

These excellent truffles capture the rich flavor of pecan pie but in the perfect smaller bite. This is lightly adapted from the NYT Cooking recipe with less booze and weight measurements which is easier and involves less cleanup. Kelley: remember that these are messy. They are not something you can whip up in 20 minutes despite your best intentions.

The only granola recipe you need

Sun, 28 Nov 2021 00:00:00 GMT

This is the same as the Eleven Madison Park granola recipe on NYTCooking but with weight measurements because that’s easier for me to measure. I often substitute the same weight of nuts and seeds with whatever I have on hand.

Thanksgiving 2021

Sun, 28 Nov 2021 00:00:00 GMT

This year I helped cook for a small group of four people, here’s a look at what we ate and how it all came together. My contributions were almost all carbs.

Porchetta

Our amazing friend offered to bring porchetta and it was hands down 1) the best thing on the plate and 2) so much better than turkey. I’m not even a turkey hater! But pork is my favorite meat and porchetta is traditionally flavored with all of the Thanksgiving spices you know and love and I think this should be on everyone’s Thanksgiving table.

Savory squash and kale pithivier

When I decided not to make a turkey I wanted to add some other kind of centerpiece pastry. I thought about doing a decorative pastry ring filled with squash and such but then I was flipping through Erin Jeanne McDowell’s “The Book on Pie” and found this beauty. I saw Sohla making rough puff pastry and stole the recipe she posted and it was honestly the best pastry I’ve ever made. This was a risky first time recipe but my crowd was forgiving.

Notes for future: I added some goat cheese and would add more of that in the future and maybe reduce the amount of kale.

Roasted potatoes

Our friend used the porchetta drippings to make the Kenji roast potatoes. They were delicious but I do think I’ll go back to mashed potatoes next year.

Challah stuffing

Made the challah and the resulting stuffing based on this smitten kitchen recipe. It honestly tastes like Stove Top and I wasn’t complaining. This was the first time I recall not using eggs in the stuffing and it was both easier and I think tastier this way (and I felt less bad about stealing bites of uncooked soggy croutons). I used part leeks and sauteed the aromatics with all of the butter at once but otherwise pretty much followed the recipe.

Notes for future: Would 100% make again but pump up the spices and add a dash of something acidic (sumac might be nice here!).

Brussel’s sprouts

This is a new-ish Thanksgiving tradition for us - we made it for Thanksgiving in 2019 right after having something similar in New Orleans. It hits a lot of notes: it’s a little green, a little crunchy, a little creamy, and a little tangy.

Green salad

I did a simple green salad with my favorite salad dressing. It was good but not necessary, especially with the sprouts.

Sweet potato amish rolls

I made the King Arthur Baking amish rolls with sweet potato — it’s a banger of a recipe that I’ve made at least a dozen times. My lone casserole dish was occupied by the stuffing but luckily a 12” cast iron has about the same volume as a 9x13” pan.

Notes for future: it takes a little longer to get the center cooked in the cast iron and I forget this every time. Cooked these for about 35 minutes (covered in foil for the last 10. recipe says 20-25).

Gravy

I made a simple gravy with roux, onion, stock, and spices like black pepper and thyme. I think I added a splash of worcestershire and soy sauce. It was pretty good but not amazing so I’ll keep experimenting with gravy.

Notes for future: I made it ahead and had to thin it with more stock on the day of. I didn’t like the chunky onion so would either leave that out or blend it in in the future.

Fried sage salsa verde

I used the recipe from Salt, Fat, Acid Heat.

Notes for future: Honestly I couldn’t taste the sage, so not sure the extra step of frying it is worth it (or I might just add more). It was a great condiment to have on the table though and would definitely do some kind of salsa verde again.

Cranberry sauce

Another contribution from our friends: I don’t know how they do it but it’s perfectly balanced and due to some unfortunate acid restrictions I got to keep all the leftovers and I’m not complaining.

Cranberry and cherry pie

I was craving cherry pie but it’s hard to find frozen tart cherries which is my preferred pie cherry. I also thought it’d be nice to combine something more seasonal and the combination of sweet cherries (I used frozen from Trader Joe’s) and cranberries provides a nice balance. Didn’t use a recipe for the filling but added sugar, orange and lemon juice, orange zest, vanilla, and almond extract and probably something else. A little too tart but perfect with vanilla ice cream.

Kraft Macaroni & Cheese ice cream

Van Leeuwan was having a buy 2 get 1 free sale so we got a pint of this. I’ve never had cheese ice cream before but our friends who had tried some in Taiwan said this was far less subtle. It simultaneously tastes exactly like the cheese packet and also like ice cream, which is a hard thing to imagine until you taste it. It’s definitely not gross, it’s even a little pleasant, but unexpected and strange to me!

Bonus: breakfast quiche

I’m not the type of person who can wait for a single meal (which can trigger disordered eating habits on an already triggering day!) so I like to make a quiche to eat in the morning. It’s an easy thing to prep since it can be made a day ahead. This year I went with a broccoli cheddar vibe.

The preparation

I did a lot this year but also prepared a lot ahead of time (and took Wednesday off of work) so it didn’t feel stressful (disclaimer that I also enjoy this stuff and have a dishwasher + additional cleanup help 😅).

> 1 week ahead

Stock. We purchased some turkey back parts from the farmer’s market a few weeks ahead of time that my boyfriend used to make turkey stock. We froze this and used it for the stuffing and gravy. Even if you’re planning on making a turkey, this is a great way to get some stock ahead of time that you can use on the day.

Pie crust. I made 2 pie crusts and froze them (not knowing I’d need more later).

Pie filling. I made and froze the cranberry/cherry pie filling about a week ahead.

Planning. I also more or less set the menu so I could start thinking about other preparations and shop for shelf stable things like flour and butter (which you can freeze).

Sunday

Gravy. I read that gravy keeps in the fridge for 5 days so I figured this was an easy one to make ahead.

Shopping. The nice thing about late fall/winter veggies is that they’ll keep, so we went to the farmer’s market to stock up on veggies like squash, kale, sprouts, and salad greens.

Monday

Challah. Challah is better if you let it rise in the fridge, plus if you’re using it for stuffing you need to allow time for it to stale, so I made the dough Monday and let it bulk prove overnight in the fridge.

Tuesday

Salad dressing. Made the dressing for the green salad.

Challah. Shaped and baked the Challah.

Thaw party. Set a reminder to take things out of the freezer that needed to defrost like the pie crust and pie filling.

More shopping. Went to the market for alliums like leeks and garlic (only because the Sunday market didn’t have them). Saw Matt Damon. Twice.

Wednesday

This was definitely the most exhausting prep day. On the bright side it freed up Thursday and I was so tired that I fell asleep at 9pm, got a solid 8 hours, and woke up feeling refreshed.

Even more shopping. This one was completely unnecessary, but we went to the beautiful Union Square Greenmarket because it’s the most exciting day to visit and picked up some eucalyptus for our serving table (aka my work desk turned buffet). Did not see Matt Damon.

Croutons. Chopped up the challah to stale.

Par baked pie crusts. One for the sweet pie and one for the quiche.

Rough puff pastry. This could have been done ahead of time but I was still debating just buying puff pastry at this point (I’m glad I made it this year!).

Dinner rolls. Made the dough and put in the fridge to bulk ferment overnight.

Salsa verde. Fried the sage and made the salsa verde.

Stuffing. Trimmed and washed the leeks and celery for easy use.

Pithivier filling. Roasted the squash, kale, and garlic filling for the savory pastry.

Quiche. Baked the quiche so we’d have it the next morning.

Thursday

We had a pretty lazy morning and went for a coffee walk before we started prep. Our friends came over at 3:30pm and we ate around 5pm.

Rolls. Divided dough into 24 rolls, shaped and left out for 2nd proof. Baked once prooved.

Pie. Made the crumble topping, assembled the filling into the par-baked pie crust, and baked.

Stuffing. Sauteed the leek/celery mix, combined with the croutons. Let rest until it needed to be baked (left this until closer to when our friends arrived, I’m okay with soggier stuffing).

Pithivier. Rolled out the rough puff, filled with pre-made squash mix, scored a design on the top, and baked.

Shower. I even made time to blow dry my hair.

Thankful

A lot of people say you shouldn’t experiment for Thanksgiving and while I’m lucky my experiments all turned out fine, I’m incredibly grateful that I had enough food to back me up if anything was a disaster and a forgiving audience that I wasn’t too worried about impressing ❤️.

It was a silly day filled with food, friends, and workshopping our screenplay about Matt Damon (played by Mindy Kaling) going insane and I’m thankful for every minute.

Spicy squash pithivier

Fri, 26 Nov 2021 15:28:43 GMT

didn’t do a turkey this year (our amazing friends made porchetta) but also thought it’d be fun to do a vegetarian main. enter Erin Jeanne McDowell’s spicy kale and squash pithivier from The Book on Pie. One of my best pie crusts, something I have like 40% success with 🤣

Vegetarian cornish pasties

Sun, 21 Nov 2021 15:03:05 GMT

Cornish style vegetable pasties! These were popular where I grew up in Michigan - imported from Cornwall to the copper mines of the Upper Peninsula. Great way to use up odds and ends from the back of the fridge.

These have potato, leek, carrot, broccoli stem, and wild rice. Par-cooked the filling with some stock and cream for richness. There’s a recipe for the crust from King Arthur Baking that I love!

Sour cream >> gravy. IYKYK

Cheesy squash and pepper pasta

Sat, 13 Nov 2021 15:40:08 GMT

I was craving mac and cheese after seeing the Eric Kim’s version everywhere this week. This isn’t that 😅 but a creamy pasta thing using what I had: squash, ricotta, peppers and parm blended with some pasta water. Seasoned with tomato powder, black pepper, and chile flake.

Garbage cooking

Sun, 07 Nov 2021 17:56:41 GMT

been thinking a lot about what @sausagetarian calls “garbage cooking” and @kraykray called “trash food” in her newsletter today. this is the essence of home cooking: making the tastiest meal you can muster using what you have.

what you have includes ingredients but I think it also includes energy. cooking is basically my only hobby so I pour a lot of energy into it and even then there’s some days that toast is dinner and that’s great.

two of my favorite vessels for trash food here: 1) fried rice with leftover Chinese take out rice and shrimp and some leftover farro and cauliflower from the fridge. 2) frittata with chard, sweet potato, and ricotta.

Leftover salmon salad

Sun, 17 Oct 2021 16:46:03 GMT

when the leftovers are better than the main event.

Roasted veggie tortas

Sun, 26 Sep 2021 17:47:31 GMT

roasted veggie tortas on homemade birote. pretty great picnic lunch.

Congee

Thu, 16 Sep 2021 15:31:33 GMT

made some congee with a soft boiled egg. wondering why I don’t do this more often.

Ricotta toast with confit cherry tomatoes

Tue, 07 Sep 2021 14:34:51 GMT

lil toast to ease back into the work week

🍞 thicccc cut homemade milk bread 🧀 @centralvalleyfarm ricotta 🍅 confit cherry tomatoes 🧄 garlic oil and basil

Peach and frangipane tart with pistachios

Wed, 01 Sep 2021 23:03:21 GMT

peach and frangipane tart with pistachios 🍑😋

Peach and tomato panzanella

Mon, 30 Aug 2021 22:23:25 GMT

savoring summer. peach and tomato panzanella with smoked mozz and a sherry vinaigrette 🔥🍅🍑

this is my favorite salad that I’ve made all year and luckily I have everything to make it again tomorrow: stale baguette croutons, fresh produce from @wilkloworchards, some leftover marinated sweet peppers and basil from the fledgling indoor garden I can’t take any credit for but I’m so glad exists. A sprinkle of Aleppo pepper at the end is just ::chefskiss::

#summersalad #tomatoseason

Tapas with spinach and chickpeas

Sun, 29 Aug 2021 13:05:47 GMT

date night dinner spread featuring: 🫑 blistered shishitos 🧄 Andalusian style chard and chickpeas 🥖 sourdough baguettes 🌶 marinated sweet peppers and cherry tomatoes 🐟 tinned mackerel

Mostly assembly except the chickpeas. Used a fantastic recipe for those from Cook’s Illustrated and subbed in fresh chard for frozen spinach. It’s a stew thickened with breadcrumbs and flavored with garlic, paprika, cumin, cinnamon, and sherry vinegar. So good.

Mom's tomato soup

Sun, 29 Aug 2021 00:00:00 GMT

At the end of every summer, my mom would make giant batches of this simple 5 ingredient tomato soup with vegetables from her garden and can dozens of jars for winter. After I moved too far away to steal some from her pantry I learned how to make it myself.

It’s best with fresh tomatoes, but I’ve made it many times from canned tomatoes with great success. The key is getting the ratio of vegetables right, so it’s one recipe I follow to the letter.

Potato skins for dinner

Thu, 26 Aug 2021 23:02:58 GMT

channeling the appetizer menu for dinner

Buffalo fried tofu salad

Wed, 25 Aug 2021 23:03:17 GMT

Buffalo fried tofu salad with marinated fresh corn and black beans and a cilantro lime ranch dressing 🤤🌶🥗

For the tofu: Double froze and thawed (to help it release more water), pressed, broke into bite size pieces, marinated in hot sauce/pickle juice/white vinegar/garlic powder/paprika. Coated with equal parts tapioca starch, potato starch, and AP flour. Fried at ~325 until golden. Tossed with Buffalo sauce (equal parts melted butter and Frank’s)

Inspired by my order from Blue Barn in San Francisco - the tostada with chopped chicken and a side of Buffalo sauce (tofu-d version inspired by @crispyegg420). No idea why I started ordering that combo but it’s one of my favorite meals. After I left San Francisco a few years ago people would ask what I missed most and the answer was always that salad 😂 (and my friends, miss you all too ❤️)

Paneer con tomate

Wed, 11 Aug 2021 23:01:06 GMT

#tomatoseason featuring Tejal Rao’s paneer con tomate (with cilantro I need to use up). served with @traderjoes frozen garlic naan, it’s the perfect august dinner in 15 minutes.

Bill Clark's ham and jam grits

Sun, 08 Aug 2021 15:51:19 GMT

“Not to get too political, but I feel like the ham steak is too often an overlooked and underrated resident of the grocery store meat case” - Bill Clark

couldn’t agree more. I eat less meat than I used to these days but will always have a soft spot for processed pork products.

you know how it’s nice to share an order of French toast at brunch? This meal has that energy. A side of sweet for the savory star.

ham & jam grits (ok I used polenta) from Bill Clark’s a piece of cake #35 (subscription required, but worth it). it’s a winner.

Turmeric fried eggs and tamarind dressing

Mon, 02 Aug 2021 23:18:23 GMT

well this was a banger.

@ottolenghi’s turmeric fried eggs and tamarind dressing. added some crispy smashed new potatoes to bulk up the meal and also because potatoes make everything better. recipe is on NYT Cooking

Seeded wheat sandwich bread

Sun, 25 Jul 2021 13:21:45 GMT

For when you want a soft and seedy bread, perfect for tuna sandwiches or a PB&J.

Zucchini and corn fajitas

Thu, 15 Jul 2021 15:09:06 GMT

There’s a recipe on NYT Cooking for something similar with shrimp but I skipped the shrimp and didn’t miss it!

Grilled shrimp bao

Sat, 10 Jul 2021 15:26:46 GMT

when you see a recipe and randomly have all of the ingredients 🥳

steamed buns with grilled shrimp and spicy mayo from Serious Eats.

QUESTION/advice wanted: how does one char scallions? with or without oil? these got too dry. all the “recipes” I found were for using them in sauces so maybe that’s just what happens but I swear I’ve had good charred scallions before 🤷🏻‍♀️🤔

Cherry almond shortbread pie bars

Tue, 06 Jul 2021 00:00:00 GMT

These small batch pie bars are a great way to get the pie experience with a less fussy crust. Adapted from a banger Ina Garten recipe where the crust makes both the base and the crumble-like topping. You’ll eat the whole pan in 3 days. Or maybe that was just me.

Cherry, watermelon, and feta salad

Sun, 27 Jun 2021 21:59:29 GMT

I made this while visiting Michigan so had to add some local sweet cherries to a great savory application of summer fruit.

Strawberry rhubarb crumb pie

Sun, 13 Jun 2021 22:57:58 GMT

This may be the best pie I’ve…ever…made 😳. Recipe via @emcdowell’s The Book on Pie with the oatmeal crumb topping - produce via @wilkloworchards @grownyc_brooklyn ❤️🍓🥧. It is a winner folks.

Okonomiyaki

Sat, 12 Jun 2021 14:51:34 GMT

breakfast.

Chicken katsu sandos

Tue, 01 Jun 2021 00:07:03 GMT

This one was a team effort but I contributed the milk bread 🍞💞. Tried a new recipe and learned a lot about the origins of “Hokkaido” milk bread. In the author’s words, “Isn’t the game of cultural telephone so fun?“.

Nicoise salad

Sat, 29 May 2021 16:37:51 GMT

hooray for salad season!!!! 💁🏻‍♀️🥗

dressing is from the perfect Via Carota insalata verde recipe on NYT Cooking. lots of boiling (I use the same pot/water to blanch the beans, then cook the potatoes, then boil the eggs) but otherwise just assembly. As @smittenkitchen found out, the “classic” Niçoise salad ingredients are hotly debated so I don’t feel as bad about omitting olives.

Dal with roasted cauliflower

Fri, 28 May 2021 00:08:21 GMT

One of my favorite quick meals these days: Priya’s dal from Indian-ish. Tonight added 1/2 of a roasted cauliflower I needed to use up.

Chive dumplings

Wed, 26 May 2021 17:15:34 GMT

my mom sent me some garlic chives from her garden so I made dumplings. filling is cabbage, chive, carrot, seasoning, and egg to help bind (makes it easier for me to fold). thanks to @hellolisalin for the technique I learned in a dumpling making class a few months ago. Baking sheet is just for easier freezing to make sure they don’t stick.

Pizza babka poppers

Mon, 24 May 2021 22:23:18 GMT

You’re just going to have to imagine the after pic because it doesn’t exist. More vegetarian pizza babka poppers but I think I got a better ratio of bread to filling in these.

Recipe via Bill Clark’s newsletter, who might have finally convinced me to spring for an xl muffin tin for optimal shaping. I layered two small rings here, but a few of them completely fell apart when I took them out of the tin.

Fried tofu focaccia sandwich

Sun, 23 May 2021 18:37:27 GMT

made a pickle brined fried tofu sandwich on focaccia - kind of in the style of the superiority burger TFT but with inspiration from the @poppysbrooklyn chicken cutlet sando. classic slaw and a mayo/dijon/hot sauce mix. Sourdough focaccia via Alexandra Cooks.

Southern style red beans and greens

Fri, 21 May 2021 00:28:13 GMT

collards, red beans, rice, and a jalapeño cheddar cornbread muffin. elaborate weeknight dinners with annoying amounts of prep are are my favorite way to unwind.

followed The Kitchenista’s method for the greens and threw some of the pot liquor in with can of kidney beans to bulk up the meal.

Dinner salad with crispy smashed potatoes

Wed, 19 May 2021 23:17:37 GMT

dinner salad inspired by both @hunkydorybk and @billclarkmakes - little gems, homemade ranch, crispy smashed potatoes, radishes and egg. 💚

Chickpea, fennel, and leek soup

Mon, 17 May 2021 23:42:43 GMT

I love fennel, but when I got bored with my usual uses (pickled, roasted, pasta-d) I asked around for more ideas. This soup, adapted from a Venetian restaurant’s cookbook, is so easy and so good and now a staple in my home.

With just 5 ingredients and ready in under 30 minutes it’s the perfect addition to your recipe rotation.

Breakfast tostadas

Thu, 13 May 2021 12:20:50 GMT

Ya girl got an air fryer aka upgraded my toaster oven to a @breville convection. It’s worth all of the precious NYC countertop space it takes up.

Used it to make some crispy tostadas topped with egg, asparagus, and adobo cream sauce. Mostly leftovers from charred asparagus tacos last night - equally delicious. Recipe on @seriouseats.

Ramp pizza two ways

Wed, 12 May 2021 00:29:45 GMT

more ramp adventures tonight in pizza form: béchamel with ramps and ramp oil (the winner) and ramp pesto/fennel (very good).

whole wheat sourdough pizza crust via @artisanbryan

Ramp pesto

Sat, 08 May 2021 15:21:59 GMT

made some ramp pesto with the ramps my very kind parents sent me 💚🌱

Farro and broccoli grain bowl

Thu, 06 May 2021 17:31:54 GMT

I still need to use up a lot of chimichurri (suggestions welcome!!) but made a dent with this farro and broccoli bowl for lunch.

I started shredding broccoli stems and freezing them for use in stuff like this and it’s a great shortcut for more veggies!!

Instant Pot chana dal

Wed, 05 May 2021 00:00:00 GMT

I accidentally dumped in a lot more fenugreek than I intended to when I was improvising dal one night and it was really good. Sauteeing the greens with the tadka works well to wilt them while waiting for the dal to cook.

I rarely use my Instant Pot but I love it for this dish.

Rhubarb and frangipane tart

Sun, 02 May 2021 18:39:20 GMT

Any fruit would work well here, but the tart rhubarb is especially nice with the pillowy sweet frangipane and tender crust. Orange zest is optional but pairs really nicely with the rest of the flavors.

Lumpia and nasi goreng

Sat, 01 May 2021 00:26:06 GMT

Every few weeks I hear about another food pop up and get very excited. Today’s was @leongslumpia. Just mad I only ordered 25 😆.

Cooked the rice with lots of veggies you can’t see and some sambal out of @laraleefood’s Coconut and Sambal and added a crispy egg for nasi goreng vibes and in honor of everyone’s favorite influencer @crispyegg420 💚

Spring asparagus and snap pea flatbread

Thu, 29 Apr 2021 23:48:22 GMT

Made a Springy sheet pan flatbread with Calabrian chili garlic butter, red onion, asparagus and peas. Sourdough pizza crust. Not so secret ingredient: mayo in the garlic butter 👀😋

Crab and asparagus quiche

Wed, 28 Apr 2021 21:41:36 GMT

QUICHE. this one is a riff on @emcdowell’s spring veggie quiche with crab and asparagus. BEST NEWS to hear that Erin Jeanne is working on a new cookbook!

thanks to @cherrybombe and @wholefoods for the supplies 😍

#bombesquad #thebookonpie #juliajubilee

Brussels sprout caesar salad

Wed, 21 Apr 2021 22:49:25 GMT

Only made it until Tuesday of this week before ordering take out so was actually craving a hearty salad today.

Week two of “don’t buy groceries”. It’s a fake game and I get a weekly @natoora CSA so there’s always fresh produce but still introduces some interesting constraints.

Shaved Brussels sprouts and endive Caesar salad with some fennel and red onion. Croutons were from an under-proved brioche roll in the back of the freezer tossed in shallot oil. No parm for the homemade Caesar dressing - added a bit of nutritional yeast instead.

Scallion pancake with boiled egg

Tue, 20 Apr 2021 14:37:30 GMT

Not the prettiest picture but very tasty. Scallion pancake from the freezer, chopped hard boiled egg, soy/scallion sauce from the back of the fridge (I don’t remember exactly what was in it). Boiled a few eggs to have on hand for the week so this came together in <5 mins. efficiency?

Smash burgers with homemade potato buns

Sun, 18 Apr 2021 12:00:18 GMT

Went outside. Made burgers. Homemade potato buns from @kingarthurbaking.

Things I learned about cooking during the pandemic

Sun, 18 Apr 2021 00:00:00 GMT

Progress is sometimes hard to recognize, but after a year of cooking at home 6 or 7 nights a week I’ve learned a lot. There were the small wins, like learning how to cut a mango and how to make a jammy egg. I learned that the melting point of gelatin is similar to body temperature which is why it’s so satisfying to eat marshmallows and panna cotta. I learned how to make dumpling wrappers from scratch and that (for me!) it’s definitely worth just buying them if you can find them. I learned how extruded pasta gets made and that Big Pasta has questionably racist enrichment standards.

I learned a lot about how trecherous the food industry can be, from the COVID outbreaks at meat processing plants to the farm workers who put food in our stores and on our tables. If you’re able, donate to worker unions like UFW or a local mutual aid group.

There’s still a lot I don’t know and I love learning about food, so I’m going to keep cooking and learning until it’s not fun anymore. But I hope that day never comes.

You need to refrigerate maple syrup

Look, I didn’t buy the real stuff until recently and I guess I thought it was like honey. Mostly sad about the perfectly good blueberry pancakes I poured mold on a few months ago. Now I know!

There are different types of black pepper

Like a lot of people I grew up with iodized salt and pre ground pepper sitting on the dinner table. Then sometime last Spring I tried the very good Reluctant Trading Tellicherry peppercorns 🤯 and not only realized that there are different varieties of the humble black peppercorn but that coarsely grinding pepper makes a huge flavor difference.

Pie crust is a manageable feat

During the Thanksgiving episode of Home Cooking Samin Nosrat tells Demi Adejuyigbe “you seem like you’re the perfect level of baking experience to enter the pie-making because it sounds like you’ve been baking and have a comfort with baking, yet you’re not so much of a geek and so in it that you haven’t built a fear”. I related to this a lot: I nailed a pie crust early in the pandemic and then built a fear of it after some disasters. Eventually I learned a few things:

The “rough puff” pastry method of folding the dough is the easiest way to make sure butter is incorporated without overworking the dough (which can make it tough).
Parbaking a pie crust is worth it! This is especially true for things like quiche, the pie crust-based thing I make the most. Without the parbake step the crust won’t get fully cooked and while no one in my household is complaining about a soggy bottom, the end result really does taste better when it’s fully baked. Skip the pie weights: I use rice or sugar.

I’m not a pie making master yet (for some reason I keep forgetting to add salt when I make the crust??), so I guess I’ll just have to make more pie to practice 🤷🏻‍♀️.

Recipes:

Buying a digital scale is a good investment

They’re inexpensive and make cleanup easier. I’m sure the accuracy helps make my cookies taste better or whatever but I repeat: easier cleanup. Recipes are adapting to include weight measurements too: some of my favorite blogs like Smitten Kitchen and Sally’s Baking Addiction already include grams. The LA Times also included gram measurements in their list of recipe writing refreshes for 2021. Get one (I have an Escali), you won’t regret it.

Bread is not magic

My sourdough starter, KK Slimer, is still going strong and I’m now one of those people who un-ironically says things like “letting the dough rest will help relax the gluten”. I’ve made a few dozen sourdough boules, experimented with enriched breads, even adapted a yeasted recipe with success. I plan to keep the starter alive but with 3 lbs of yeast in my freezer (don’t ask), I made a food resolution to eat more commercial yeast in 2021.

Recipes:

I don’t need meat

It’s easy for me to default to cooking with meat and while I don’t have any plans to give it up completely, I started eating a lot more vegetarian meals during the pandemic. Protein like beans and lentils are shelf stable, cheap, and environmentally friendly. Eggs are endlessly adaptable and easy to cook. With a CSA share to use every week I also found new ways to incorporate vegetables into some standard meat classics and realized that some of my favorite things are just as good without the meat. Take reubens: with good bread, a tasty sauce, and lots of funky sauerkraut I don’t miss the pastrami. Wild rice nicely mimics the chewiness of meat in a creamy soup. Besides, finding vegetarian alternatives has been a fun challenge to break up the cooking rut.

Vegetarian ideas and recipes:

The Joy of Cooking has changed

One of the first cookbooks I bought like 10 years ago was The Joy of Cooking, a staple in my mother’s kitchen. I only just learned that there are nine editions in the book’s 90 year history, meaning that my copy and my mom’s copy are probably pretty different. One of the biggest refreshes came in 2019, when the original author’s great grandson added 600 new recipes.

There are different sizes of loaf pans

I bought my 10”x5” (measured from the top) loaf pan at a Goodwill in Michigan about 15 years ago and always assumed it was a normal size. However the “standard” American sized loaf pan is only 8.5”x4.5”. A lot of recipes don’t specify pan size, so I only realized this when I made a bread recipe that called for a 2lb capacity pan and was trying to scale it down. Apparently lbs are used to measure volume capacity of dough but that still makes zero sense to me. Anyway, I think my pan is about a 1.5lb capacity, which luckily means it holds all of the Smitten Kitchen pumpkin bread recipe.

Cheers to always learning.

Sweet potato and black bean tacos

Thu, 15 Apr 2021 23:09:26 GMT

One of those accidentally vegan meals. Sweet potato and black bean tacos with fresh guac on homemade flour tortillas. I could eat this every day.

Broccolini cheddar soup

Mon, 12 Apr 2021 22:25:48 GMT

No-recipe broccolini cheddar soup with a hunk of some sourdough ciabatta al latte I baked up today. Tastes like @panerabread and I’m not complaining.

Çılbır-ish breakfast (Turkish eggs)

Sun, 11 Apr 2021 12:29:13 GMT

Çılbır-ish breakfast with leftover blended tzatziki, chili oil and some crispy eggs. Toasty bread not pictured.

Cascatelli sauceability

Tue, 06 Apr 2021 23:35:29 GMT

My only “complaint” (hear me out!!) about @thesporkful’s cascatelli is that you need to rethink every instinct you have about the amount of sauce. I’d say 1.5x your usual seems to be about right. Such #sauceability 😋

Spinach quiche

Mon, 05 Apr 2021 20:16:07 GMT

Spinach quiche. Used frozen spinach, scallion, cream, eggs, and a few kinds of cheese. I think I forgot to put salt in the pie crust again lolsob but it’s still tasty.

Carrot and pistachio cupcakes

Sun, 04 Apr 2021 12:22:35 GMT

Carrot and pistachio cupcakes with cream cheese frosting. Recipe adapted from Sally’s Baking Addiction.

Eggplant parmesan

Wed, 31 Mar 2021 23:31:19 GMT

Eggplant parmesan-ish bake for your Wednesday pleasure. Or at least my Wednesday pleasure.

Miso scallion oatmeal

Tue, 23 Mar 2021 13:10:59 GMT

Attempting savory oatmeal - this one has miso, cream, scallion, sumac, a splash of apple cider vinegar, and a jammy egg. I made it a little too salty but otherwise good. Other ideas for savory oatmeal??

Broccoli reuben pie

Thu, 18 Mar 2021 14:17:18 GMT

It’s @emcdowell’s reuben pie from #thebookonpie but with broccoli instead of pastrami!! I loved the way the exposed broccoli crisped up in the oven.

Been eating a lot more vegetarian meals (mostly for environmental reasons) and finding that I don’t miss the meat in this application - the best parts for me are the sauce and kraut and flaky pastry.

Lmk if you have other favorite vegetarian versions of meat classics 🙏🏻

Pi Day Sweet Potato Pie

Sun, 14 Mar 2021 17:42:20 GMT

Happy #PiDay from me and any excuse to make pie.

It’s @thekitchenista’s sweet potato filling in @emcdowell’s all buttah crust (featuring a fun epi “crimp” from #thebookonpie).

Kuku sabzi (Persian herb frittata)

Sun, 07 Mar 2021 16:30:33 GMT

How to use up a lot of dill part 47: kuku sabzi, a Persian herb frittata. Persian cooking is so great because it uses so many herbs in the dishes and not just as garnish. This is Samin Nosrat’s recipe from NYT Cooking served with pickled fennel, yogurt, and the last of my freezer paratha.

Modifications - cut the recipe in 1/2, skipped the barberries, substituted scallions for leeks, substituted baby watercress for romaine, and added some sumac. Fun Sunday brunch at home especially because it’s not the usual kind of thing I cook.

Breakfast potatoes

Sat, 06 Mar 2021 15:57:46 GMT

The two main ways I make breakfast potatoes:

1️⃣ dice, microwave, and crisp in the pan with the peppers and onions (potatoes cook from the inside out in the microwave and it speeds up the cooking time). This method takes <10 minutes but I can never remember how long to microwave them for so sometimes I overcook them, but it works well if you’re short on time or in the summer when you want to conserve heat.

2️⃣ dice, season, roast ~20 mins @ 425F + 10 mins @ 500F, tossing every 10 mins. This takes a bit longer but you can cook everything together (I recommend larger chunks of onion since they can burn). This is my preferred method these days since it’s actually fewer steps and I have the time. Lightly adapted from a Pioneer Woman recipe. Also better for large batches and who doesn’t want leftover breakfast potatoes.

Make sure to leave plenty of space in the pan so they roast and don’t steam. It makes a difference!!

Seasoning is olive oil, smoked paprika, garlic powder, cumin, salt and pepper

Pancetta and provolone grilled sandwich

Fri, 05 Mar 2021 20:26:54 GMT

It seems like people like taking pictures of food in front of plants 🤷🏻‍♀️🌱

Sliced deli pancetta, provolone, roasted red pepper and kale pesto mayo on homemade sourdough.

Chickpea, feta, and dill salad

Thu, 04 Mar 2021 17:33:53 GMT

✅ vegetarian ✅ use up a lot of dill ✅ better the next day ✅ use for feta that’s not that damn pasta

Chickpea, tomato, cucumber and feta salad on top of some baby watercress. Dressed with olive oil, red wine vinegar, lemon zest, sumac, s&p and a boatload of dill.

Vegetarian butter chicken style cauliflower and chickpeas

Mon, 01 Mar 2021 00:00:00 GMT

Butter chicken is traditionally made with a cashew based sauce that simmers for hours. I used Zaynab Issa’s technique to speed up the sauce with heavy cream and also made it vegetarian. With warm spices and rich, creamy, caramelized tomato sauce I promise you won’t miss the meat.

Eggplant and watercress sandwich

Sat, 27 Feb 2021 15:59:39 GMT

Veggie sandwich snack inspired by the delicious focaccia sandwich I picked up from @lelandbrooklyn this week. This one has moutabal, roasted red pepper, pickled fennel stem, and some watercress I accidentally got in our grocery order that I haven’t known what else to do with. Finished with olive oil and za’atar.

Thanks for the pickled fennel stem inspiration @katkingmusic 😍. I didn’t have any leftover pickle brine but used water, white vinegar, salt, sugar, dill, coriander, mustard seed and peppercorn.

Marbled oreo hamantaschen

Fri, 26 Feb 2021 22:45:03 GMT

Happy Purim! Made Smitten Kitchen’s marbled hamantaschen with black cocoa.

I’m not Jewish and while I don’t think food is always a perfect gateway to a culture I do appreciate that it gives me a reason to learn more things about the people around me. These cookies are the signature food of Purim, which celebrates when Esther saved the Jewish people from her evil cousin Haman. The holiday ends tonight, which is why you might have seen a lot of stuffed triangle shaped cookies this week.

Turkey, bacon, and cheddar sandwich

Thu, 25 Feb 2021 17:20:44 GMT

Some days call for a turkey bacon cheddar sandwich. Today is one of those days.

Homemade French bread and roasted turkey from the freezer. Melted on some cheddar. Tomato and mayo. Simple yet indulgent.

Buffalo sourdough discard crepes

Tue, 23 Feb 2021 13:52:44 GMT

Buffalo sourdough discard crepes ‼️ discard, leftover egg whites from a weekend pastry project (because who actually wants an egg white omelette), @franksredhot, melted butter, garlic&onion powder, s&p, plus some scallion and cream cheese hiding on the inside. Salty, savory, delicious. #iptsoe

Yeasted baguettes

Sat, 20 Feb 2021 15:56:57 GMT

In @thesporkful style I think my 2021 food resolution is to eat more bread with instant yeast.

1️⃣ I have 3 lbs (yes you read that right) of instant yeast right now. Oops. 2️⃣ Sourdough is great but I don’t always have patience for that shit.

Took a class a few weeks ago with @partybusbakeshop and we had baguettes mixed, shaped, and out of the oven within 2 hours so now I want to make baguettes all the time. These look awesome but definitely aren’t perfect - but hey guess what it’s fresh bread so who cares 🤪

Roasted veggie tacos

Fri, 19 Feb 2021 00:34:31 GMT

Clean out roasted veggie tacos. Some sweet potato, turnip, parsnip, delicata squash, red pepper, and red onion diced and roasted at ~450 for about 40 minutes with some cumin/garlic/paprika.

Great way to use up stuff but really just ok. The veggies were varying levels of done and the turnips tasted weird in the mix. Oh well. I’ll eat almost anything on a tortilla with sour cream.

Eggs Benedict with chipotle hollandaise

Mon, 15 Feb 2021 17:50:57 GMT

Long weekends call for eggs Benedict with chipotle hollandaise. Used the @kenjilopezalt immersion blender method for hollandaise and threw in a canned chipotle pepper from my freezer. It actually takes 2 minutes. I think you should try it.

Red pepper pasta again

Sun, 14 Feb 2021 15:49:53 GMT

Red pepper pasta bake that’s like a cross between baked ziti and pasta alla vodka. Perfect level of indulgence for Valentine’s Day or just Tuesday.

I made this a month ago and it was so so so good that I wrote down the steps. Made it again last night and was questioning my own damn recipe 🤣🤦🏻‍♀️. Pretty much followed except doubled it and used tomato paste for 1/2 the tomatoes because I had a mostly full but opened can to use up. Blending the sauce was nice but made things more fussy and is not at all necessary. Next up I want to figure out the right way to convert this to a one pot recipe where you can cook the pasta right in the tomato sauce.

Get the recipe.

Scrambled eggs on toast

Sat, 13 Feb 2021 16:07:29 GMT

Honestly half of my meals involve toast and/or eggs. It’s enough to make a meal when I don’t know what else to make and that’s been most days lately. It’s been a year of this shit and I’m tired. Grateful for a 3 day weekend.

Whatcha all cooking? I need inspiration.

Everything bagel sourdough discard pancake

Fri, 12 Feb 2021 13:38:50 GMT

Still living the sourdough discard life. Added egg, scallion, everything but the bagel seasoning. Almost as satisfying as a bagel. Jk. But pretty good.

Cauliflower fried rice

Wed, 10 Feb 2021 18:11:41 GMT

Last of the Super Bowl fried cauliflower tossed with some soy sauce and bottled sweet chili sauce. “Fried” (sautéed at best) rice with cabbage and carrot. Scallion. Lunch.

Minestrone-ish bean soup

Sat, 06 Feb 2021 14:45:40 GMT

Accidentally made minestrone soup for this week’s pot of beans 😅

I was out of stock (pescatarian January meant no chicken carcasses and I rarely make veggie stock) so I thinly sliced a whole onion and several cloves of garlic and threw that in a pot with ~1/2 a lb of dry kidney beans. Cooked that for a few hours and then decided to add a small can of diced tomatoes, a cup or so of dry ditalini, and a bunch of roughly chopped rainbow chard. Threw in some basil, oregano, and fennel seed. I didn’t realize what I was making at the time and it’s not the first time I thought I was being creative and stumbled into a classic that must have been lurking in the back of my mind.

Bonus: it’s vegan!

Vegan roasted veggie bowl

Mon, 25 Jan 2021 18:30:43 GMT

quadruple onion accidentally vegan lunch bowl. 🧅roasted red onion 🧅pickled red onion 🧅fried shallot 🧅scallion

Then a bit of a fridge clean out - leftover cauliflower, sweet potato, 1/2 an avocado, tomato, some cilantro-heavy salsa verde over white rice.

A good sauce makes all the difference for meals like this. Despite my best efforts to document more of what I make for my future self, this one is lost to the improvisational ether.

Shakshouka with goat cheese

Sun, 24 Jan 2021 15:55:34 GMT

Shakshouka! Used one of the @clarkbar recipes in NYT Cooking but scaled down.

The gist: red bell pepper, onion, jalapeño, canned tomatoes. Equal parts cumin and coriander and about double that for paprika. I steamed the eggs instead of baking and overcooked them 😬 so next time would turn the heat to low, cover, and cook for 3 minutes.

Served with scallion, goat cheese, and sourdough bread. Feta would be nice, as would cilantro and/or yogurt but I didn’t have those.

Easy vegan chili

Sat, 23 Jan 2021 18:31:22 GMT

Vegan chili that’s just as good as meat chili. This one uses 3 types of fresh peppers and beans and corn to give it enough body to make it feel hearty. Lightly toasting the spices before a long simmer helps emphasize even more flavor. And like all chili it’s better the next day so you won’t be sad about leftovers.

Everything bagel savory rolls

Wed, 20 Jan 2021 18:09:39 GMT

savory >>> sweet who’s with me?

Everything bagel inspired savory rolls. Used the Sally’s Baking Addiction cinnamon roll recipe for the dough (with all water since I have no milk — and a liiitttle extra butter…).

Filled with a cream cheese/goat cheese spread, plenty of scallions, and everything but the bagel seasoning.

Tomato and red pepper pasta bake

Tue, 19 Jan 2021 03:05:08 GMT

A cross somewhere between baked ziti and pasta alla vodka, this dish is a cinch to put together, endlessly adaptable, and incredibly comforting. Fresh fennel provides a nice depth to the dish but can be left out if you can’t find it.

Baked pastas are also perfect for dinner parties: make it ahead and pop it in the oven when your guests arrive. This pasta is the star, so pairing a simple salad and a bottle of red wine is all you need.

Tuna salad dip with endive

Sat, 16 Jan 2021 17:25:29 GMT

I used to hate tuna salad because I dislike raw celery but you can leave that shit out when you make it yourself!! my tuna salad is heavy on mustard and lemon and black pepper and red onion with just enough mayo to make it a lil creamy.

Endive dippers for health.

Bought all of our groceries through @freshdirect in BK before coming to hide in the mountains for a minute. It’s pretty here. Lunch can be pretty too.

Black bean burgers

Thu, 14 Jan 2021 00:23:36 GMT

Black bean burgers with chipotle mayo, pepper jack, pickled red onion, and a fried egg. Used the Sally’s Baking Addiction recipe minus feta which was A+ (and could easily be made vegan with an egg substitute!)

Also the first time in a long time I bought bread instead of making it myself 😂. Thanks a million @freshdirect

Creamy jalapeño, potato, and wild rice soup

Tue, 12 Jan 2021 16:35:50 GMT

Spicy and creamy, this vegetarian soup is kind of like a warm hug. The wild rice (which isn’t actually rice! but a rice-looking seed harvested from a type of North American native grass) has a really nice chewy texture that nicely replaces meat you might expect in something similar.

I recommend using your best stock (preferably homemade) for this, since it provides a lot of the soup’s flavor.

Polenta and salmon breakfast bites

Mon, 11 Jan 2021 15:09:25 GMT

Looks fancy but surprisingly all leftovers combined for a smørrebrød inspired breakfast (but not actually since there’s no rye bread) 🌽 lil pan fried polenta cakes (polenta, egg) 🐟 leftover slow roasted salmon 🧀 cream cheese 🥚 hard boiled egg 🌱 scallion, pickled red onion, and capers

Nasi goreng

Sun, 10 Jan 2021 17:59:29 GMT

Nasi goreng from our vegetarian Balinese cooking class with @canangsarihomestaybali via @airbnbexperiences. It was really great! Zoom cooking classes are hard (and you have to do all your own dishes which sucks 😅) but there are a bunch online right now for <$30/computer. Look for ones with clear instructions of what to prep ahead of time.

Any recs for other live online cooking classes to try? Or platforms you’ve had luck with?

Radicchio and pecorino salad

Thu, 07 Jan 2021 20:05:08 GMT

Don’t forget to eat your vegetables and drink plenty of water (guilty of failing at both). Take care of yourself and your community - there’s still a pandemic even if there’s also an attempted coup.

Surprisingly satisfying lunch salad with radicchio, mixed greens, shaved pecorino, toasted walnuts, watermelon radish, and fried shallots. With a buttered piece of the seeded loaf for…balance.

Now back to eating my feelings.

My Favorite Patty Melt

Thu, 07 Jan 2021 00:00:00 GMT

An attempt to recreate the MeMe’s Diner patty melt, which of course is impossible because theirs is the perfect sandwich memory and restaurants provide so much more than just food. But this is pretty good.

If you have the means, you can honor MeMe’s by supporting organizations like FIG | ROAR NY | Service Workers Coalition | The Lesbian Bar Project.

You can also visit KIT, the new concept in the same space and subscribe to pastry chef Bill Clark’s new newsletter: A Piece of Cake.

Mustardy comeback sauce

Thu, 07 Jan 2021 00:00:00 GMT

I came up with this sauce to add to my attempt at Meme’s Diner patty melts. There’s no recipe online for their sandwich sauce, but it’s described as “grainy, mustardy” comeback sauce or russian dressing by the chef and in the media. I don’t have the real thing to compare this to anymore, but it’s a very tasty condiment.

Seeded sourdough loaf

Wed, 06 Jan 2021 19:02:17 GMT

Yep still on my boule-shit. Swipe ⬅️ for crumb shot.

First attempt at a seeded loaf - used poppyseed, flax, sunflower, sesame, and pumpkin in this one. Good texture, most of the flavor is coming from the crust though. Not mad about it. Probably will add whole wheat flour next time.

Recipe scaled down from a @breadtopia version I found:

300 grams bread flour 225 grams water 50 grams starter 60 grams water for soaking seeds 50-60 grams seed mix 6 grams salt

Used a relatively weak starter, mixed everything but the seeds together. Let rest then started ~6 30 minute break stretch and folds. Added seed mix at the second stretch and fold. Shaped, rolled in small seeds (poppy and sesame). Proofed in a banneton in the fridge overnight. Baked 30mins @500 covered, 10mins @450 uncovered. Might go 15 @450 next time.

Romanesco reuben

Mon, 04 Jan 2021 18:16:05 GMT

Made a romanesco “reuben” inspired by the @courtstreetgrocers broccoli reuben. Used leftover roasted romanesco and made a faux-sauerkraut with sautéed cabbage, caraway seeds, and apple cider vinegar. Topped with American cheese and lots of mustardy comeback sauce.

The patty melt was the original plan for the marble rye, but the improvised romanesco reuben was the winner. Maybe it’s because I didn’t have as high of expectations 🤷🏻‍♀️

Potato, romanesco, and zhoug dressing breakfast salad

Sun, 03 Jan 2021 15:22:55 GMT

Salads are better when at least 50% not-lettuce amirite. Hearty breakfast (or anytime, but I made this at 9am 😅) salad with:

🥚 jammy egg 🥔 roasted fingerling potatoes 🥦 roasted romanesco 🍞 sourdough croutons 🥕 a carrot top/parsley/jalapeño zhoug-ish sauce thinned with shallot oil

Tossed the veggies and bread in shallot oil, salt and pepper. Roasted the romanesco and potatoes @ 425 for 25 minutes, tossing once. Roasted the croutons at ~300 for 12 minutes in the toaster oven, tossing once.

For the jammy egg, bring a small pot of water to a boil, lower in eggs, cover, reduce heat to medium-low, and let cook for 7 minutes. Remove and place in an ice bath.

Marble rye bread

Sat, 02 Jan 2021 14:56:51 GMT

This bread is so soft and fragrant with the perfect amount of seasoning to fool anyone into thinking this is a professional deli rye. It’s excellent griddled in butter for a patty melt or reuben or as a dipper for some spinach artichoke dip.

Measure your pan before you start to make sure it will work with your equipment - this quantity works well in a 10”x5” loaf pan or a 9”x4”x4” Pullman pan.

Extra soft chocolate chip cookies

Fri, 01 Jan 2021 21:27:57 GMT

These cookies really can’t be beat: so soft, dangerously close to being underbaked but actually perfect. Make them small so you won’t feel bad about eating 5.

I’ve tried many other cookie recipes but always come back to this one - I have made these probably close to 50 times in my life with a variety of mix-ins.

Duck cabbage and noodle soup

Wed, 30 Dec 2020 17:45:25 GMT

Made stock out of our duck carcass - it is soooo gelatinous and silky. Followed the @hotthaikitchen recipe for the duck broth then added in what I had to make the soup: udon noodles, cabbage, carrot, leftover duck meat, fried shallots, scallion and lime. A+ would recommend.

Deli style turkey sandwich

Tue, 29 Dec 2020 17:44:19 GMT

This lunch was extra on so many levels: still have leftover Christmas duck in the fridge 😬, I made the mayo for the coleslaw, I made the sourdough caraway rye bread, not to mention that I live in New York City and can easily just get @katzsdeli delivered.

But I’m on vacation and this was fun and tasty.

🦃 Turkey recipe* is @ciaosamin’s buttermilk brined roasted turkey on NYT Cooking 🥬 Coleslaw recipe on Serious Eats - don’t skip the purge 🍞 Rye bread is ~40% rye sourdough with about 5% caraway seeds

*Note to self - I used 33 grams of salt and brined for ~36 hours - would go less salt and/or shorter brine next time.

Breakfast burritos

Sun, 27 Dec 2020 19:27:08 GMT

Attempted breakfast burritos. These have:

🌯 homemade flour tortillas 🥔 tater tots 🌶 @ziahatchchileco chiles 🍳 soft scrambled eggs 🥓 bacon 🧀 cheddar 🍅 homemade pico de gallo

Only issue was with the tortillas - they were delicious but I didn’t make them big enough (used 50 grams balls this time, I’d go up to ~75 grams) and slightly over cooked them which made them less pliable.

OH NO GUESS I’LL JUST HAVE TO TRY IT AGAIN SOMETIME…

Thanks @vonrocka and @jessicarozhin for the inspiration. Send me real burritos from LA pls.

And if any NYC pals have recs for good local breakfast burritos I’m all ears (So far I do know that @ursula_brooklyn is amazing).

Duck, turnip, and potato hash

Sat, 26 Dec 2020 16:01:24 GMT

I think potato hashes might be my favorite food group? Leftover duck, potato, turnip, red pepper and onion oven roasted until crispy. You know what to do next: top with egg and scallion.

Orange and cardamom bread pudding

Fri, 25 Dec 2020 17:43:56 GMT

Had plenty of very stale St. Lucia buns (I’ve been baking a lot this week and there’s only so much I can eat ok) so used them to make bread pudding 🍞🥛🥚🍊

Custard is a mix of cream, condensed milk, water, eggs, and orange zest. It’s sweet but not too sweet which means it counts as breakfast — and looks especially scrummy next to our Christmas Eve centerpiece.

Merry Christmas! 🎄🎅🏻

Recipe is loosely based on the simple bread pudding on NYT Cooking - I used about 5-6 cups of small cubed stale Lucia buns (sourdough milk bread with cardamom), 2 cups of liquid (cream and water), ~1/4 cup of sweetened condensed milk, zest of one orange, and salt. Baked in an 8” square baking dish.

Bakewell tart

Tue, 22 Dec 2020 21:30:44 GMT

Bakewell tart with cherry jam. Learning to make frangipane is one of my favorite sweet discoveries of 2020. Get yourself some almond flour and make this soon - recipe from King Arthur Baking or your favourite British baker.

St. Lucia buns

Mon, 21 Dec 2020 14:35:51 GMT

St. Lucia buns a week late! These Swedish buns are often made with saffron and raisins, but I learned how to make them with my favorite ex-neighbor @saraplaxico (HI SARA MISS YOU) whose family recipe uses cardamom.

Now forgive me for getting saccharin: a lot of things suck this year, but making these reminds me how things change and traditions evolve. I’d never heard of Lucia buns growing up but now I think of them as a quintessential holiday bake and that’s kinda great.

Pumpkin and potato chili

Sun, 20 Dec 2020 19:04:41 GMT

Sweet potato, pumpkin, and bean stew/soup/chili. I don’t know what to call it besides tasty.

I was inspired by @kiacooks’s creole chicken, @elysemakesdinner’s veggie chili, and the month old pumpkin on top of my fridge.

Chard and leek quiche

Sat, 19 Dec 2020 19:06:54 GMT

Here to remind you that quiche is delicious and highly underrated 👏🏻👏🏻👏🏻

This one has leeks, chard, bacon, and plenty of cheese. Tried out my new tart pan (❤️ @whisknyc) and I’m a fan of the crust to custard ratio.

Kelley Cook-ies 2020

Sat, 19 Dec 2020 00:00:00 GMT

Apologies for stale cookies, I tried shipping these 2-day priority but remember when the administration defunded USPS before the election? Yeah things aren’t exactly better (thank you postal workers and a special fuck you to Louis DeJoy!!!!). Good reminder that even though Biden is the president-elect we can’t stop caring.

Anyway I wanted to try a bunch of cookie recipes and what better excuse to do so than to send my friends a holiday treat! Here’s what you got:

Chocolate cardamom brownie cookies (Original recipe) If the entire box tastes like cardamom these are to blame.

Not-so-red-velvet crinkle cookies (Original recipe) I tried making red food coloring out of powdered dried strawberry and campari but that did nothing. Maybe next year I’ll actually get food coloring.

Cream cheese sugar cookies (Original recipe) These were hands down my favorite of the batch.

Rye-cranberry chocolate-chunk cookies (Original recipe) I trust Dorie Greenspan when it comes to cookies, so had to give these a try.

Rye-cherry pecan chip cookies (Original recipe) One of the better batches of rage baking I did this year included a dried cherry, pecan, and chocolate chip combo. I decided to use half of the rye flour cookie dough to make that happen again.

Olive oil and tea vegan shortbread (Original recipe) My coworker’s roommate made these in like 2013 and I asked for the recipe then and never got around to making them until now. I’m not sure it’s a great recipe - I had to increase the amount of olive oil in order to get the dough to form. Definitely one I want to fuck around with more though.

Green tea biscuit cookies I took a cooking class where we made this to go in a mooncake recipe and really enjoyed them. I think I just like tea in cookies and hope you do too!

Happy holidays from the Kelley Cooks Kitchen ❤️

Tomato and garlic butter sourdough focaccia

Fri, 18 Dec 2020 17:19:48 GMT

this is a 1/2 recipe of @alexandracooks sourdough focaccia cooked on a quarter sheet pan - one of my favorite uses for sourdough - very unfussy and commercial yeast focaccia calls for a really long ferment anyway.

threw on some halved cherry tomatoes - cut side up to reduce moisture leaking into the dough. not sure how much that matters but it seemed like the right thing to do.🤷🏻‍♀️

finished with garlic & chive butter and some pecorino romano.

when I took it out of the pan the bottom wasn’t quite as crispy as I wanted so I threw it back in the oven on my pre-heated @bakingsteel (luckily I keep it in the oven) for another few minutes to crisp it up.

baked this morning and I’ve already eaten half. not sorry 😋🍅🍞

Leftover rice with egg and scallion

Wed, 16 Dec 2020 13:12:59 GMT

☀️ GOOD MORNING! I maintain that most leftovers are better with the addition of a fried egg and scallions.

🍚 leftover arroz con frijol carita 🌶 leftover aji Amarillo sauce 🍳 fried egg 🧅 ALL THE SCALLION

Fried eggs take <1minute to make and I finally got over the mental hurdle that they are just as easy as cereal for breakfast.

Arroz con frijol carita

Tue, 15 Dec 2020 23:53:39 GMT

Basically The Sofrito Project’s arroz con gandules but with black eye peas since that’s what I had.

Lomo saltado

Tue, 15 Dec 2020 23:23:59 GMT

I’d been craving lomo saltado and had most of the ingredients so I went for it.

Loose recipe: 🥔 oven roast potato slices @400 for ~40 mins, flipping at least once 🌶 sauté onion, pepper, and beef (I used ground ‘cause that’s what I had — traditionally uses sliced) 🧄 season with garlic, aji Amarillo paste, soy sauce, and plenty of vinegar - I used a bit of red wine and sherry

Toss with roasted potatoes, serve with rice and aji Amarillo sauce.

It’s a lot of different parts for a weeknight meal but soooo delicious (I had leftover rice so at least one thing was taken care of).

Bodega style Kaiser rolls

Tue, 15 Dec 2020 00:54:32 GMT

NYC bodega style kaiser rolls are a perplexing delicacy because they’re usually kind of stale but always exactly what you need. They have a nice chew and are the perfect carrier for your favorite breakfast sandwich. Instead of going to the corner deli, make your own and start perfecting your BEC.

I usually make 8 rolls which are smaller than the bodega version but the perfect size for a weekday breakfast sandwich.

Egg souffle sandwich

Sun, 13 Dec 2020 14:59:05 GMT

Breakfast sandwich at home! Homemade Kaiser rolls with the egg “soufflé” technique (it’s not too hard! eggs and water! Baked low and slow in a bain-marie!) by @lan_cooks from the latest @cooksillustrated issue 😍.

Sofrito

Sat, 12 Dec 2020 16:41:23 GMT

Sofrito Saturdays. Recipe from Reina Gascón-López on the The Sofrito Project blog.

Indianish dal and aloo gobi

Fri, 11 Dec 2020 18:18:49 GMT

Pretty much the only meal I felt like cooking this week: dal and aloo gobi with our @natoora CSA romanesco from Priya Krishna’s Indianish cookbook. 😋🥦🥔

Roberta's inspired kale pizza

Fri, 11 Dec 2020 00:53:11 GMT

🍕🍕 Kale pizza with béchamel and red onion. Basically tasted like spinach dip and no one’s complaining.

Used the @robertaspizza dough recipe via NYT cooking with all bread flour. I’ve been doing so much sourdough all year that I forgot how much easier it is to work with commercial yeast 😅.

The béchamel is roux, milk, garlic, and a bit of mustard. Some grated nutmeg would have been nice but I forgot. Topped with lots of mozz, parm, and crushed red pepper. Used parchment + a cutting board as a makeshift pizza peel and cooked on my @bakingsteel.

Erin McDowell's Apple Pie

Wed, 09 Dec 2020 17:42:45 GMT

🍏🥧 This steamy beauty is courtesy of @emcdowell’s genius and patience. Less butter leakage in the crust thanks to her tip for making sure every piece of butter is well coated with flour and given plenty of time to chill in the fridge before baking. All buttah crust and apple pie filling from #thebookonpie.

Get the all buttah crust recipe on Food52 Get the apple pie filling recipe on NYTCooking

Butternut squash lasagna

Tue, 08 Dec 2020 00:00:00 GMT

Normalize smol lasagnas.

Buffalo cauliflower salad

Mon, 07 Dec 2020 16:46:11 GMT

Buffalo cauliflower salad. Used the leftover fried cauliflower and mixed with a 1:1 butter : @franksredhot sauce. Threw in some leftover slaw, more red onion, and some bacon bits and a jammy egg I’d prepped earlier in the week. Drizzled in homemade ranch because I gotta stay #puremichigan somehow.

Pie scrap bites with cranberry bacon jam

Sun, 06 Dec 2020 17:09:14 GMT

Loved these lil pie scrap bites with savory cranberry bacon jam so much. Easy snack or appetizer - topping could be literally anything you want as long as it can stand up to baking for ~25 minutes @ 425. Thank you @emcdowell for reminding me never to discard my pie scraps!

Loose recipe for the cranberry bacon jam:

Fry a few strips of bacon, set aside
Sautee ~1/2 an onion and ~2 cloves of garlic in the bacon fat. I diced the onion and did a shorter sautee (~10 mins) but caramelized slices (~40 mins) would be pretty awesome if you have the patience.
Mix in a few tablespoons of cranberry sauce (could also use any fruit jam here) - you can always more later
Add in crumbled bacon pieces
Add in ~1 teaspoon of balsalmic vinegar and a few cracks of black pepper, cook on low for ~10 minutes
I might have added butter. I probably added butter.

I found this was better after I let it sit overnight — definitely want to experiment with this one more since it’s my first attempt at bacon jam.

Fall appetizer spread

Sat, 05 Dec 2020 14:08:17 GMT

Made a pretty dope spread with some leftover Thanksgiving ingredients. Going for a Thanksgiving amuse bouche vibe.

🍠 sweet potato croquettes 🥖 challah toasts with butter and radish 🥓 cranberry bacon jam 🥧 pie scrap bites with bacon jam 🧄 sourdough discard crackers 🧈 compound butters with 1) herbs and 2) Calabrian chili/garlic/lemon zest

For the croquettes:

Combine mashed sweet potato, sauteed shallot and garlic, butter, and smoked paprika
Roll into small balls, freeze for at least 20 minutes
Coat balls in egg and then breadcrumbs
Fry in 350 degree oil until golden brown. Finish with salt

For the cranberry bacon jam:

Fry a few strips of bacon, set aside
Sautee onion and garlic in the bacon fat
Mix in cranberry sauce (could also use any fruit jam here)
Add in crumbled bacon pieces
Potential add ins: balsalmic vinegar, thyme

Fried cauliflower tacos

Fri, 04 Dec 2020 17:33:06 GMT

Whether you’re looking for a vegetarian alternative or just want to try a new kind of taco, this battered and fried cauliflower is kind of magical: the cauliflower comes out both wonderfully crispy on the outside and perfectly tender on the inside.

Pair with a quick cabbage slaw and an easy fish taco sauce for a complete meal.

Cane and Table's Brussels Sprouts

Wed, 02 Dec 2020 19:33:17 GMT

The BEST Brussels sprouts. Inspired by one of my all time favorite restaurant meals at Cane and Table in New Orleans. In this version, I shred half of the sprouts for added crunch.

It’s basically a sprout coleslaw and you know what it WORKS.

Creamy fish taco sauce

Wed, 02 Dec 2020 00:00:00 GMT

One of my favorite ways to add acid to sauces or salad dressings is with the liquid brine from fridge pickles like banana peppers or jalapeños: it’s a little sour, a little sweet, and reliably available in my fridge. I use this trick in recipes that call for fresh citrus when I’m out but the reverse is also true: if you don’t have jarred pickley things, distilled white vinegar, apple cider vinegar, or fresh lime juice all work great.

The resulting sauce is great with fish (or cauliflower) tacos but also makes a great dip for vegetables.

Penne alla vodka

Tue, 01 Dec 2020 17:48:27 GMT

Last night’s penne alla vodka in today’s light. Recipe out of The Food Lab.

The gist: 🧅 onion 🧄 garlic 🌶 red pepper flake and oregano 🥫 canned tomatoes 🍸 vodka 🥛 heavy cream 🌪 blend it up, add to cooked pasta, top with parm and parsley

Challah

Mon, 30 Nov 2020 23:00:51 GMT

This is a single loaf adaptation of a traditional Jewish Challah which works well for a small household and can be mixed more easily in a stand mixer. You can find different braiding variations from @challahprince on Instagram.

Leftover turkey enchiladas

Sun, 29 Nov 2020 17:05:43 GMT

Thanksgiving leftovers part 2: turkey enchiladas. Ngl impressed myself with this one.

Enchilada sauce usually starts with a roux and includes adding water or stock - so it’s basically pepper gravy already. What better way to kickstart that process than with your leftover Thanksgiving gravy? Combine that with smoky chipotles and sweet cranberry sauce and you have a ::chefskiss:: delightful creation.

Thanksgiving leftovers sandwich

Sat, 28 Nov 2020 20:43:19 GMT

The smartest thing I did this year was think ahead to the leftovers and bake a loaf of sandwich bread.

Turkey, mashed potato, lemon aioli, Brussels sprouts, stuffing, and cranberry sauce on herb butter griddled sourdough milk bread.

Bread recipe via Breadtopia, 3rd time making it with great success.

Strawberry rhubarb pie

Wed, 25 Nov 2020 22:35:20 GMT

This is a strawberry rhubarb pie I made like 6 months ago in peak rhubarb season. Somehow my pie dough has gotten WORSE in that time - lots of leaking butter and tough crusts recently. Guess I’ll just have to bake more pie to figure it out. 🤷🏻‍♀️🥧

Sourdough discard scallion pancake with arugula

Mon, 23 Nov 2020 14:45:10 GMT

Sourdough discard scallion pancake a la @pastryschiff with more parsley/mint salsa verde and arugula. Does this count as a breakfast salad?

Pork belly and scallion biscuit breakfast

Sun, 22 Nov 2020 18:10:22 GMT

Flaky scallion biscuits, soy glazed pork belly, and parsley/mint salsa verde. You know, one of those light meals in preparation for Thanksgiving.

Pork belly bao and radicchio slaw

Fri, 20 Nov 2020 00:26:22 GMT

Bao-za! Slow roasted pork belly bao with a cabbage, radicchio, shallot and jalapeño slaw. Slaw is lightly dressed with a rice vinegar, lime, sugar, salt, and water mixture. Perfectly balanced bite.

Pork via @localrootsnyc Radicchio via @rhodora_wine_bar Bao via @southeastnyc Puns via @newratcity

Sourdough sweet potato dinner rolls

Mon, 16 Nov 2020 00:00:00 GMT

These soft rolls are a delightful snack or addition to your Thanksgiving table.

❓ is the sourdough necessary? no.
❓ does it take 12 times as long as the yeasted version? yes.
❓ why do you do this Kelley? who’s to say.

If you don’t have a stand mixer you can definitely knead by hand, it will just take a while longer and get a bit messy - it’s a pretty sticky dough so I’d recommend lightly oiling your work surface.

Brussels sprouts with sausage and fennel

Sat, 14 Nov 2020 13:56:42 GMT

My second all time favorite preparation of Brussels sprouts: The Kitchenista’s skillet roasted sausage & Brussels sprouts with fennel. I’ve probably made this more than a dozen times in the last 5 years. It comes together in under 45 minutes (like, actually) and is endlessly adaptable.

The secret? Preheat the skillet in the oven so you get a quicker char on the sprouts when you add them to the pan. I use this trick often after learning it from this recipe 🙌🏻.

Hetty McKinnon's Kimchi/Squash Mac and Cheese

Sat, 14 Nov 2020 00:00:00 GMT

Pros:

Quick & one pot - done in <40 minutes
Squash flavor really came through
Pretty well balanced - the briny kimchi is nice

Cobb salad

Tue, 10 Nov 2020 20:00:33 GMT

Shockingly had all of the ingredients to make a Cobb salad, so I made a Cobb salad.

This reminds me so much of airport restaurants — why does every airport restaurant have a Cobb salad? I miss airports. I don’t miss flying but I miss airports. Is that weird? 🤷🏻‍♀️🥗🥓🥚🥑🍅

Beyond Meat larb gai fried rice

Mon, 09 Nov 2020 22:46:14 GMT

Used leftover @beyondmeat larb gai in today’s fried rice. Larb, originially from Laos but popular in northern Thailand, is a meat salad, so this vegetarian version takes a lot of liberties. Used the Hot Thai Kitchen recipe as a reference. Easy lunch with leftover rice, some extra garlic, lots of scallion, and a fried egg 🍳

We’re trying to eat less meat and this was my first time having Beyond Meat at home. Ground chicken or pork would have been better but that’s not the point 😅. I thought this tasted like a fast food hamburger and that’s not necessarily a bad thing?? Will definitely try it in other applications, but I’m also happy with more beans and tofu.

Let me know if you’ve had success cooking with these replacement meat products 🙌🏻

Pear, blue cheese and onion rolls

Sat, 07 Nov 2020 15:45:16 GMT

Another round of savory chelsea buns - these have caramelized onion, diced pear, blue cheese, parmesan, thyme, and a balsamic reduction. Dough is a lightly sweet sourdough whole wheat brioche. Yes please 😍

Homemade chicken stock

Fri, 06 Nov 2020 23:57:11 GMT

One way I’m staying positive is making my apartment smell good with homemade chicken stock.

Have you tried making stock before?

It’s time consuming but not difficult, and a great thing to try if you’re working from home. It’s one of those things that (in my opinion) is well worth the effort.

I keep a bag of scraps in the freezer until it’s full and/or I need more stock. It’s an excellent way to make use of chicken bones, onion ends, garlic hulls, celery leaves, carrot shavings, and any other vegetable scrap you accumulate. 🥕🧄🧅

I’ll add in herbs like parsley and thyme if I have them and season with peppercorn and bay leaves. Cover with water and cook everything down for a few hours then strain out the solids and freeze.

🧊🧊🧊 Pro tip: freeze stock in ice cube trays then transfer to a freezer bag for easy portions 🧊🧊🧊

Buffalo chicken macaroni and cheese

Wed, 04 Nov 2020 21:19:27 GMT

Ultimate comfort food for a stressful time. Classic mac and cheese with a tang from the hot sauce and a little funk from the blue cheese. You can skip the breadcrumb topping and bake but I recommend it — the extra crunch adds a very satisfying texture.

Nachos are the ultimate comfort food

Tue, 03 Nov 2020 18:48:56 GMT

Some days you just need cheese melted on chips.

Easy sheet pan delicata squash tacos

Mon, 02 Nov 2020 02:08:35 GMT

🌮🌮 Squash + tacos = SQUACOS!! 🌮🌮

My favorite fall weeknight staple when delicata squash is in season: easy to put together and absolutely delicious. Excellent with sour cream and jalapeño hot sauce but make the tacos your own with your favorite toppings.

Classic diner breakfast

Sat, 31 Oct 2020 13:15:37 GMT

You’re not going to find me eating at a restaurant until there’s a vaccine (because hey did you know we’re still in the middle of a pandemic!?) so it’s diner breakfast at home.

I only make hash browns a couple times a year and my version never turns out as good as I want it to (I even salt the grated potatoes and squeeze out the liquid before cooking!) so might actually do some research here.

Do you have a trusted from-scratch hash browns recipe?

Thai-inspired green beans and shrimp

Wed, 28 Oct 2020 00:59:14 GMT

Got green beans and basil in this week’s CSA haul which became this delicious dish inspired by the Six Seasons grilled beans with basil and spicy fish sauce sauce. McFadden recommends a dry char to bring out more of the vegetable’s flavor, instead of the flavor of hot oil.

Brazilian feijoada

Mon, 26 Oct 2020 19:00:49 GMT

Made a version of Brazilian feijoada with black beans, bacon, and smoked chorizo. One of those dishes that reminds you how pervasive the lingering effects of colonialism and slavery are in modern food traditions: very reminiscent of southern American dishes like New Orleans red beans and rice.

Pumpkin bread with a whole can of pumpkin

Fri, 23 Oct 2020 17:12:24 GMT

Hey @smittenkitchen, thank you for creating a pumpkin bread recipe that uses a whole damn can of pumpkin. Sincerely, Kelley 🧡🎃🍞

Summery Italian pasta salad

Mon, 19 Oct 2020 18:44:03 GMT

Made a lot more pasta salad this summer* than I have in recent years. Big batches keep well throughout the week and it’s really good with some fresh arugula or salad greens mixed in right before you eat it.

This one has: 🥓 diced salami 🧀 diced mozz (string cheese ha) 🌶 banana and green pepper 🧅 red onion 🥦 raw broccoli 🍷 dressed in a red wine vinaigrette with lots of oregano

*I know it’s not summer but I get confused sometimes 🙃

Potato, purple carrot, and goat cheese galette

Fri, 16 Oct 2020 15:17:02 GMT

Clean out the fridge dinner - potato, purple carrot, and goat cheese galette with lots of thyme and rosemary.

Herby butternut squash dinner rolls

Thu, 15 Oct 2020 13:30:37 GMT

My first successful improvised bread! I had leftover butternut squash ravioli filling (roasted squash, oil, egg, parmesan) and turned it into these herby dinner rolls. They are DELICIOUS.

I know the final dough was 640 grams so here’s a rough recipe backed out of that (these measurements are not tested 😅)

Niçoise-ish salad

Wed, 14 Oct 2020 14:08:11 GMT

Niçoise-ish salad sans olives because I don’t like olives and I think that’s ok.

Vegan coconut, mango, and passion fruit panna cotta

Tue, 13 Oct 2020 14:45:07 GMT

Vegan coconut panna cotta with a mango, passion fruit, and habanero topping. Used agar agar powder as the gelatin in these, I’ve never made panna cotta before so I don’t know how the texture compares but solid first attempt.

Vague recipe: 🥥 coconut milk and coconut cream 🥛 almond milk 🍯 sugar 🔥 boil with ~1 teaspoon of agar agar, let cool 🥭 make a purée of mango, passion fruit syrup, lemon juice, and habanero

Everything bagel savory pastries

Mon, 12 Oct 2020 21:14:49 GMT

Ok I wanted to try something different with some of the croissant dough and I love savory pastries so here we are: 🥯”Everything bagel” croissant dough danishes (I learned that Danish pastry usually has eggs, these do not) with scallion cream cheese.

Croissants

Sun, 11 Oct 2020 15:54:24 GMT

Attempt #2 at croissants. Several things made this easier than the last time: 🥐 Instant yeast. This is not the time for sourdough. 🥐 82% fat “European style” butter for the lamination (thank you @plugrabutter!), which every recipe tells you to do but I ignored last time because how much of a difference can it make? It makes a difference. (the butter just seemed to roll out more smoothly) 🥐 Didnt over mix the dough. Good tip from @weekendbakery that also made it easier to stretch/roll out for the lamination.

Look at that beautiful webby crumb 😍

Recipe via Weekend Bakery (with 1:1 substitution almond milk)

Cream-free potato and leek soup

Sat, 10 Oct 2020 17:03:52 GMT

Soup! Season! You won’t even miss the cream. Corn and butter combine to make a rich, creamy base for this soup. It’s got a baked potato soup vibe but the corn flavor really shines through. If you don’t have an immersion blender you can transfer to a regular blender instead.

Simple cannelini beans

Wed, 07 Oct 2020 17:09:05 GMT

One thing that makes it on the menu almost every week: beans. This week was cannellini cooked in chicken stock, topped with parm and served with a shredded kale salad.

Avocado toast with goat cheese

Tue, 06 Oct 2020 19:21:44 GMT

doomed to rent forever toast on homemade whole wheat sourdough with goat cheese.

French bread pizza

Sun, 04 Oct 2020 01:38:27 GMT

When you have leftover French bread you make French bread pizza (sorry I don’t make the rules). It’s no @stouffers but it’ll do.

Used the Kenji recipe with lots of garlic butter as a base. Added @dipaolaturkey hot Italian turkey sausage, red pepper, and onion to the right one.

Sourdough French bread

Fri, 02 Oct 2020 14:03:06 GMT

Fresh baked sourdough French bread from Artisan Bryan’s New World Sourdough cookbook.

Summery tomato salad

Thu, 01 Oct 2020 17:55:18 GMT

Goodbye weird summer.

Breakfast potato hash

Tue, 29 Sep 2020 19:54:36 GMT

This is a probably just a breakfast account now that the sun sets before I eat dinner.

Breakfast hash featuring potatoes by @fledgingcrowvegetables, peppers, onions, and scallions from @phillipsfarmsofnewjersey, and eggs from our @rhodora_wine_bar / @purslaneprovisions CSA. #eatlocal

Colombian empanadas with hogao

Mon, 28 Sep 2020 23:28:20 GMT

Took a Colombian cooking class today in honor of #latinxheritagemonth and made empanadas and patacones.

For actual Colombian cooking, I recommend following @mycolombianrecipes and @chefcarlosgaviria.

Served with hogao and a suero costeño-like sauce (the class approximated the salty sour dairy condiment you can find in Cartagena with sour cream, salt and lime). Pictured: the 5 empanadas that turned out ok (I used a biscuit cutter - the hand crimped edges are hard!). The other half cracked badly but were still delicious. A fun project but still don’t think I want to get good at deep frying things 🙃

Cookies but also please vote for Biden

Sun, 27 Sep 2020 23:23:31 GMT

Are you registered to vote? Have you researched your local elections? Things like police budgets, abortion access, green energy regulations and more are set at the state and local levels. If you care about human life please make a plan to vote and please vote for the progressive/Democratic candidate because I want Black Americans to be safer and I want my niece to have control over her own body and I want everyone to have healthcare I want our country to start taking climate change seriously and none of these things should be controversial yet here we are.

Sourdough batard with an ear

Sat, 26 Sep 2020 15:52:11 GMT

👂🏻👂🏻👂🏻

Breakfast pizza

Sun, 20 Sep 2020 14:01:50 GMT

breakfast. pizza. 🍕🍳

parbaked with white sauce, mozz, and bacon. added the eggs for the last 5 minutes of baking. topped with the essential scallion.

Peach, tomato, and smoked mozzarella salad

Thu, 17 Sep 2020 17:00:14 GMT

Perfect late summer @grownyc_brooklyn farmer’s market salad featuring: 🍑 @wilkloworchards peaches & tomatoes 🌿 @emmerichgreenhouses basil 🧀 smoked mozzarella 🍞 homemade croutons 🥗 @viacarota’s insalata verde dressing (recipe via @nytcooking ❤️ thank you forever @ciaosamin for gifting us with that)

Pumpkin-shaped sourdough loaf

Wed, 16 Sep 2020 00:53:39 GMT

It’s fall bitches. Let me have this brief moment of joy in the form of a pumpkin shaped sourdough loaf.

Beef noodle soup with jammy eggs

Mon, 14 Sep 2020 14:54:10 GMT

Beef noodle soup with a 7 minute egg and almost enough scallion. @sunnoodles ramen from @freshdirect.

Summer corn, pepper, and rice bowl

Wed, 09 Sep 2020 00:11:20 GMT

Summer rice bowl featuring: 🌽 corn + heirloom tomato salsa 🌶 sautéed peppers + onions 🖤 black beans 🥬 red cabbage #curtido 🧀 jack cheese + sour cream

And of course, scallion.

Sourdough croissants

Tue, 08 Sep 2020 16:24:58 GMT

🥐 Sourdough croissants ‼️

First attempt laminating dough, made it extra hard on myself by doing sourdough. Lots of butter leakage, slightly under baked (see crumb shot), but still super darn delicious. Recipe off Artisan Bryan’s blog.

Carmelized onion chelsea buns

Sat, 05 Sep 2020 20:25:06 GMT

What do you call these? Savory Chelsea buns? Caramelized onion rolls? Suggestions welcome before I eat them all.

🍞sourdough milk bread dough 🧅caramelized onion 🥓bacon 🧀parmesan 🧈garlic butter 🌀rolled & cut like cinnamon rolls

Debated what to do with the other half of my latest milk bread dough. Will probably regret not just having a second loaf when I finish the first one but I also only have one loaf tin and these rolls were certainly more fun to make.

Butternut squash and Thai chili soup

Wed, 02 Sep 2020 18:43:47 GMT

One of the best cooks I know made a version of this soup for me on a cold October day with fresh peppers from her garden. This recipe is inspired by that meal - she used the Instant Pot, I prefer a combo of the oven and stove top. Regardless of cooking method, the heat from the chiles really nicely balances the sweetness of the squash.

At worst a distraction

Sat, 29 Aug 2020 00:00:00 GMT

The wise Khushbu Shah said “If there is one indisputable truth in life, it is that boxed funfetti cake mix will always make the more superior funfetti cake.” An astute observation that also applies, in my opinion, to boxed brownies.

And yet last week, perhaps against better judgement, I proceeded to bake a funfetti cake from scratch.

Before the pandemic, baking never gripped my interest. I blamed the lack of spontaneity, the predetermined result that was all but impossible to save once it entered the oven. Maybe it was the San Francisco bread bros I was surrounded by for many years. Maybe it was that cooking is a necessity while baking produces auxiliary treats filled with carbs and fat and sugar and whatever else is bad for us this decade. Besides, my job used to involve so much travel that I wasn’t home for long stretches to procure the ingredients or consume the products.

These days I have the time. I’m lucky to have kept a stable job that lets me work from home. I’m also lucky that I have the flexibility to interrupt my day with folding a sourdough, doing a grocery run, or even baking a cake.

Like so many other millions of people self-quarantining at home, I turned to the kitchen for meditation and found it incredibly relaxing (or at least distracting). None of this is new of course: we love baking and crafting because we need something small and tangible during this never ending uncertainty. “Baking is a particularly effective activity for those whose professional lives exist mostly in the abstract,” the baker and cookbook author Alice Medrich observed in 2018 in response to an “anxiety baking” trend. Back in March (that was before 2018, right?) Sarah Harrison wrote for Wired that “activities like taking a bike ride or stress-baking a pan of cookies give people a sense of accomplishment and control.” Of course. I love control and haven’t had much of it lately.

And so I baked: biscuits, pies, brownies and pizzas. Boules, focaccia, ciabatta and baguettes. It was fun for a while but I nearly surrendered in May.

Not worth the effort! Besides, there are no gatherings like offices or parties to share the results. Surely it made more sense to buy a She Wolf loaf or a slice of Mia’s cheesecake.

For whatever reason (definitely not the ongoing dread and complete lack of other hobbies) I kept going. I found more resources that resonated with me like Bryan Ford’s cookbook, which asks the same questions I’d been wondering like “should a brand-new baker be worried about hydration levels and crumb structures?” I started rewatching the Great British Baking Show with a new appreciation for a lot of what they were actually doing. I developed instincts and learned which shortcuts I could take.

Then last week, inspired by the Butter & Scotch birthday cake and without Khushbu Shah’s wisdom, I conjured up the hubris to make my own funfetti concoction. I bought a couple 6” cake pans so I could halve a standard cake recipe (credit to my coworker Mica for that idea — I didn’t have any cake pans so it seemed like a reasonable investment).

It took 13 ingredients and four hours between Zoom calls and I have nothing to compare it to but god damn was it delicious.

I don’t know if it was worth it. I don’t know if I’d do it again. I do know that my time spent measuring, mixing, baking and frosting was at worst a distraction and at best a sugary meditation that delivered a sense of accomplishment. When I piped the last frosting rosette — and then scraped it all off and did it again but smaller because I ran out of icing — at least for a moment it felt like the more superior funfetti cake.

Recipe: Funfetti Layer Cake | Sally’s Baking Addiction

Donate: I learned about Chef Christa of Brooklyn Braised after she teamed up with one of my baking inspirations, the pastry chef for the never-opened Gage & Tollner, to raise money that funds takeout meals for Brooklyn families. If you’re able, you can donate here.

Shakshuka buns

Thu, 27 Aug 2020 15:21:16 GMT

Shakshuka buns inspired by @edithsbk 🍞Bun: wheat brioche dough 🍅Filling: 🍅🌶🧅🧄 + paprika/cumin 🌱Topping: sesame, feta, cilantro

Baked buns for 15, created a well and added filling+separated egg yolk then baked for 4 minutes more. Not perfect, but pretty good. Maybe I can convince @pastryschiff to give me the recipe 🙌🏻

Shakshuka (also spelled shakshouka, I’m using the spelling Edith’s uses) is normally more of a stew: eggs poached in a spiced tomato/pepper base. It has disputed origins including North Africa and Yemen, but is now common in Israel and fitting for @edithsbk goals to showcase the diaspora of Jewish cuisine.

Sourdough English muffins

Tue, 25 Aug 2020 18:40:15 GMT

Another success from Artisan Bryan’s New World Sourdough cookbook: sourdough English muffins. A+ texture and flavor, these are absolutely going in the regular rotation.

Eggs Benedict

Mon, 24 Aug 2020 18:48:28 GMT

Brunch at home! Eggs Benedict on homemade sourdough English muffins. Borrowing a trick from @newratcity where adding arugula makes breakfast look hella fancy. 🍳🥗

Simple tomato sandwich

Sun, 16 Aug 2020 20:00:19 GMT

I only want to eat tomato sandwiches for the rest of summer.

🍞 homemade milk bread 🍅 fresh heirloom tomatoes 🧂 mayonnaise and salt

Cantaloupe and prosciutto appetizer

Sat, 15 Aug 2020 15:57:50 GMT

Appetizer art featuring @localrootsnyc cantaloupe and prosciutto/burrata from @sahadis - so glad the Atlantic Ave location is open again 🙌🏻

Date night Spanish tapas

Sun, 09 Aug 2020 16:45:08 GMT

Date night Spanish tapas inspired meal. Featuring gambas al ajillo, tortilla española, fresh baked baguette, charred shishito peppers and homemade aioli.

Peach and frangipane galette

Sat, 08 Aug 2020 19:36:20 GMT

🍑 peach and frangipane galette. Made with peaches from this week’s CSA pickup.

Cherry pit cocktail syrup gin gimlet

Fri, 07 Aug 2020 22:23:06 GMT

Happy Friday. Made a gin gimlet type situation with some cherry pit simple syrup (Bravetart recipe!) 🍸🍒✨

Pork belly tacos with apricot salsa

Wed, 05 Aug 2020 20:34:27 GMT

🌮🌶🍑 slow roasted pork belly tacos with fresh corn tortillas and a homemade apricot, tomato, and Thai chili salsa

Art's Tavern chicken jalapeño soup

Sun, 02 Aug 2020 18:31:14 GMT

I grew up eating at Art’s Tavern in Glen Arbor but moved away many years ago so attempted to recreate the delightful chicken jalapeño soup they serve on Wednesdays. Result: spicier than what they serve in Northern Michigan. Also delicious.

If you enjoyed this recipe please let me know how it turned out! You can leave a comment at the bottom of the page or follow me on Instagram for more cooking inspiration.

New York style cheesecake

Sat, 01 Aug 2020 20:09:24 GMT

Cheeeeeeeeeesecake with a 🍒 on top. Recipe from Serious Eats.

Summer squash ravioli

Fri, 31 Jul 2020 01:30:40 GMT

Summer squash ravioli with fresh homemade pasta.

Filling: 🧄 roasted squash and garlic 🧀 ricotta & parmesan 🥚 egg 🥬 sautéed chopped kale

Vegetarian Italian sandwich

Tue, 28 Jul 2020 16:57:07 GMT

Caprese-ish #sandwich 🥖 fresh baked ciabatta al latte rolls 🍅 roasted tomato, squash, onion 🌱 Thai basil 🧀 mozzarella 🌶 calabrian chili mayo

Ricotta and salsa verde toast

Tue, 28 Jul 2020 00:58:49 GMT

ricotta & salsa verde #sourdoughtoast 🥰

Triple chocolate cherry brownies

Mon, 27 Jul 2020 00:20:19 GMT

Triple chocolate cherry brownies brought to you by the summer of toaster oven baking.

Rye and everything but the bagel seasoning sourdough boule

Fri, 24 Jul 2020 14:41:33 GMT

40% rye sourdough loaf coated in @traderjoes everything but the bagel seasoning. Three day fridge ferment.

Beans and cornbread

Fri, 24 Jul 2020 00:05:43 GMT

Beans and cornbread. Added braised @localrootsnyc collard greens using The Kitchenista’s “how to make a pot of southern greens” recipe. Pressure cooked pinto beans with stock and onion.

Baked a mini cornbread in this 6” cast iron skillet and used the toaster oven because it’s still 90 degrees here. It doesn’t bake evenly, but it gets the job done without getting in a fight with our AC.

Sourdough discard crepe

Wed, 22 Jul 2020 22:07:35 GMT

Sourdough discard crepe. Inspired by the discard pancake queen @pastryschiff - combine discard, salt, melted butter, egg, and thin with milk until desired consistency (descriptive, I know). Delicious 😋🍳

Toaster oven swiss chard and bacon quiche

Mon, 20 Jul 2020 14:42:14 GMT

Mondays are better with quiche. It’s hot here so I tried baking this in the toaster oven — it worked ok (and didn’t overheat my apartment like the oven would) but I might blind bake the crust next time.

🥚 3 eggs 🥛 ~1 cup cream 🧀 Parmesan 🥬 Swiss chard 🥓 Bacon 🧅 Shallot 🥧 Homemade pie crust

Homemade Thai green curry paste

Sun, 19 Jul 2020 14:41:44 GMT

Thai green curry paste happened. Thanks to Hot Thai Kitchen for the recipe, @southeastnyc for the ingredients and my partner for indulging my tiny glass bowl collection.

Rustic sourdough batard

Sat, 11 Jul 2020 12:57:57 GMT

My go-to recipe for a sourdough loaf. It’s a small loaf, but it’s the right amount for my small household. This is more of a note to my future self for measurements than a detailed recipe. I recommend buying Bryan Ford’s cookbook or following this in-depth guide on NYT Cooking if you’re looking for detailed instructions.

Shrimp and sausage gumbo

Mon, 25 May 2020 17:26:07 GMT

Gumbo time. Trinity, okra, roux, fresh thyme and andouille sausage. Spice blend with plenty of @reluctanttrading black peppercorn, smoked paprika, garlic&onion powder, and oregano

Getting better at bread

Sun, 24 May 2020 22:28:49 GMT

Improving, maybe?

Cheese board with ramp pesto

Sun, 17 May 2020 21:32:35 GMT

Date night appetizers with homemade ramp pesto 😋🥰

Ricotta gnocchi

Mon, 11 May 2020 01:45:04 GMT

Homemade ricotta turned into gnocchi. My contribution: brown butter and sage sauce for tossing.

Focaccia pizza with caramelized onion

Sat, 02 May 2020 01:46:24 GMT

focaccia crust with caramelized onion, tomato, Calabrian chili, and bacon. NOM.

Breakfast tostada with cabbage and radish slaw

Tue, 21 Apr 2020 13:46:18 GMT

I ❤️ savory breakfast 🥑🍳. Leftover homemade corn tortilla and cabbage/radish slaw with some feta. All leftovers are better with an egg on it.

Sourdough rosemary focaccia

Mon, 20 Apr 2020 17:39:47 GMT

More like carbantine amirite. Sourdough rosemary focaccia baked on a rimmed baking sheet for thin & crispy snacky goodness that also works as some decadent sandwich bread.

Caesar salad

Fri, 17 Apr 2020 00:14:10 GMT

👏 dinner 👏 salad 👏 …ignore the fact that this is mostly parmesan cheese. homemade sourdough croutons and caesar dressing with lots of garlic and black pepper 🧄🥗 DELISH

First sourdough

Thu, 16 Apr 2020 14:42:57 GMT

Joining the bread club. I didn’t know you’re not supposed to knead sourdough 🤷🏻‍♀️, but it’s still tasty. Turned out pretty well given I worked off of vague instructions from my friend @rjzaworski.

Savory onion galette

Thu, 09 Apr 2020 00:28:07 GMT

🧅 triple onion galette. thank you @sohlae for this killer recipe. is galette a verb? because I’m going to galette all the things now.

Classic lasagna

Tue, 07 Apr 2020 14:17:40 GMT

Classic lasagna for our anniversary dinner. Eagerly awaiting ALL THE LEFTOVERS.

Carrot and pistachio cake

Sat, 04 Apr 2020 22:50:46 GMT

🥕🍰 carrot & pistachio cake. Glaze is too thin, but alas, still delicious.

Chorizo potato tacos

Sat, 04 Apr 2020 15:10:27 GMT

🐷 chorizo 🥔 potato 🌮 tacos with homemade flour tortillas (used Samin Nosrat’s Sonoran style recipe from NYT Cooking). Topping is mix of red onion, jalapeño, lime, cilantro

A+ delightful 💯

Sour cream, scallion, and bacon biscuits

Sun, 29 Mar 2020 14:47:00 GMT

sour cream and scallion biscuits 😋. Yes I added bacon 🥓

Breakfast omelette

Sun, 29 Mar 2020 14:20:22 GMT

🍳☀️