nyx + recipe   5963

Duck with blood orange, shallots and chard | Nigel Slater | Food | The Guardian
Crisp-skinned duck, caramelly shallots and a sharp-sweet dressing – an easy supper that’s a real treat
recipe  duck  vegetable  fruit 
6 weeks ago by nyx
No-Churn Mascarpone Ice Cream Recipe | Serious Eats
This simple riff on our No-Churn Vanilla Ice Cream leans on mascarpone for its complex dairy flavor and velvety texture. Pair it with fresh fruit, or douse each scoop with a shot of espresso for an affogato with a tiramisu-like vibe.
recipe  sweets  ices  dairy  mascarpone  eggs  vegetarian  equipment:stand-mixer 
7 weeks ago by nyx
No-Churn Chocolate Ice Cream Recipe | Serious Eats
Unlike no-churn recipes based on sweetened condensed milk, this chocolate ice cream starts with whole eggs, cooked briefly over a water bath. This gives the finished ice cream a rich, custard-like quality, along with a light and airy consistency.

The chocolate flavor here comes from cocoa powder alone, so reach for the good stuff; see the note at the bottom of the recipe for specifics and links to our recommendations. Try Dutch-process cocoa styles for a deep, dark chocolate flavor and color, or use a natural cocoa for a lighter color and fruitier profile.
recipe  sweets  ices  dairy  chocolate  eggs  equipment:stand-mixer  vegetarian 
7 weeks ago by nyx
Food-Processor Pistachio Cake With Raspberry Cream Recipe on Food52
A pistachio riff on David Lebovitz’s almond cake, one of my favorite cakes ever, with a raspberry-rippled whipped cream inspired by Nigel Slater’s Genius toast. This cake is buttery, nutty, and incredibly moist—confident enough to have with nothing but hot coffee, but adaptable enough to drape with chocolate ganache or rework into a layer cake with your favorite buttercream.
recipe  bakedgoods  cake  nuts  dairy  eggs  fruit  vegetarian  equipment:food-processor  equipment:electric-mixer  pan-size:10-cake 
may 2019 by nyx
Vito's Shrimp Scampi Recipe on Food52
Quartered for one person:

1 garlic clove, chopped
1T white wine
1/2C cream
7g butter
2T lemon juice
113g jumbo shrimp
1/2 tomato
113g linguine
2T Parm
2T basil
recipe  italian  american  pasta  shellfish  dairy  cheese  made-it 
april 2019 by nyx
Winter Weeknight Pasta Recipe on Food52
Roast sausage pieces, cauliflower, red onion, and fennel seeds together on a sheet pan before tossing it all with pasta, Parm, and parsley
recipe  pasta  charcuterie  pork  vegetable  spices  herbs  dairy  cheese  food-for-many 
march 2019 by nyx
Tuna & Noodles With Kimchi Recipe on Food52
Tuna and kimchi might seem like an unlikely match, but they work so well together from a flavor perspective, both bold and assertive enough to get along without overpowering each other. Cannellini beans and kale bring their respective creaminess and freshness, and then a knob of butter, gochujang, and splash of kimchi liquid brighten and enliven the entire dish. Definitely reach for good olive oil–packed tuna for this dish. It makes all the difference.

|| I like how this references kimchi tuna stew and tuna noodle casserole and then throws in beans and kale. Also, you don't need to drain the tuna.
recipe  noodles  legumes  fish  vegetable  pickles  dairy 
february 2019 by nyx
Tony Kim's “Cacio” e Pepe Recipe on Food52
Traditional cacio e pepe relies on practice and patience, and vigorous tossing—a technique well worth mastering, but maybe not tonight—to make a smooth sauce. Dry, grated cheese and starchy pasta water don’t inherently gravitate toward one another—the wrong heat, timing, moisture, or position of Mercury can send the sauce into dry and clumpy misalignment. But, as chef Tony Kim has discovered, a swirl of miso, butter, and chicken stock do no such thing—they love melding together. “The emulsification process pretty much happens on its own,” Kim wrote when he published this recipe in Lucky Peach in 2016. They also happen to make an incredibly delicious, noodle-coating sauce that does a very fine impression of a creamy, cheese-based one. And there’s a good chance they’re all waiting for you in your kitchen now. Adapted from Momofuku Noodle Bar Executive Chef Tony Kim, via Lucky Peach magazine (February, 2016).

|| Ugh, needs three types of pepper (Sichuan, white, and black) all freshly ground. But the miso makes this very interesting.
recipe  noodles  dairy  spices  vegetarian 
february 2019 by nyx
chocolate puddle cakes – smitten kitchen
A riff on Vongerichten's chocolate molten cake, but truly in one bowl and gluten-free. SK whisks the sugar into the melted chocolate and butter first before adding the egg and whisking it 20-30 times.

Halved for one:
27g butter
5g cocoa powder
42g chocolate
pinch sea salt
7 to 13g sugar
1 egg (with a bit of the white discarded)

450F for 9 minutes. Baked it for 8 minutes and it was too gooey for me.
recipe  bakedgoods  cake  chocolate  dairy  eggs  food-for-one  food-for-two  gluten-free  easy-peasy 
february 2019 by nyx
Easy Pasta Recipes - Fast One Pot Pasta with Tomato Sauce
One pot cheesy, tomatoey pasta from pantry ingredients.

Halved for one:
1T olive oil
1.5C shallots (2-3 large shallots)
0.5t kosher salt
2.5t tomato pasta
1.5T red chili flakes
1.25C water
113g rigatoni
43g Parmesan
recipe  pasta  vegetable  dairy  cheese  vegetarian  one-pan  food-for-one  food-for-two 
february 2019 by nyx
Warm Eggplant & Mint Salad Recipe on Food52
The eggplant I knew, growing up, was a bland, bitter Korean banchan called gaji bokkeum (“stir-fried eggplant”). Sesame oil, burnt garlic, salt, maybe soy sauce. This is not that. When you roast the eggplant, char it at the edges, you somehow make it earthy again, like ash, which is a welcome substratum for fresh mint, a pinch of sugar for balance, and a bright, yellow squeeze of lemon. The lemon juice is insurance against that styrofoam texture you can sometimes get with undercooked eggplant, as are the extra five minutes at the very end, when you leave your warm, fully dressed sheet pan salad in the oven to finish alloying.
recipe  salad  vegetable  herbs  vegan  food-for-one  easy-peasy 
december 2018 by nyx
Welsh-Rarebit Yorkshire Pudding for One Recipe on Food52
This Yorkshire pudding recipe is proof that you can have everything, even when it's just you. I don't remember exactly how or when I came up with this; I was probably inspired by Nigella Lawson again (before whom I had never heard of Yorkshire pudding here in the States). But I find great comfort in knowing that, as long as you have one egg, a little milk, and some flour, you're just a greased ramekin away from a single serving of eggy Yorkshire pud goodness. Come to think of it, I'm not sure that I've ever had Yorkshire pudding outside of my own kitchenette in New York, stooped over a battered Nigella cookbook, whisk in hand, squinting through my reading glasses to make out the insensible metric measurements.

My version takes the original recipe (egg, milk, flour) and "turduckens" it into another British delicacy: Welsh rarebit. We Americans have no idea what any of this means (why is it called "pudding"?), but it's good with meats and gravies, or as a savory dinner for one—especially with a green salad, or just a glass of wine and a good book.
recipe  bakedgoods  puddings  eggs  dairy  cheese  vegetarian  food-for-one 
december 2018 by nyx
Japanese Milk Bread Rolls Recipe | King Arthur Flour
Measurements for milk bread with tangzhong by volume, oz, and grams and instructions for making a loaf as well.

Kneaded it with the intensive kneading method with a KA mixer for about 13 minutes (speed 6 and then speed 4). Didn't seem like it would come together for the longest time. Very moist dough.

Taste is...very yeasty.
recipe  bakedgoods  bread  dairy  eggs  vegetarian  pan-size:9x5-loaf  made-it 
november 2018 by nyx
South African Chocolate Pepper Cookies Recipe on Food52
Weighted:
454g (227g x 2) chocolate, chopped
168g butter, room temp
153g brown sugar
2 large eggs
260g flour
2/3t BS
1T (6.9g) freshly ground pepper
recipe  bakedgoods  cookies  dairy  chocolate  eggs  spices  vegetarian  equipment:electric-mixer 
november 2018 by nyx
Dorie Greenspan's Chewy Chocolate Chip Cookies
I can’t imagine a time when I won’t be creating new chocolate chip cookies. This latest addition to my collection is chewy and a bit crunchy on the edges. That it’s got oatmeal is almost a secret—there’s not much, it’s not really visible and until the cookie’s a day old, its taste is in the background—but it’s part of what makes the chewiness so winning.

I’ve kept the sugar to a minimum—less sugar means more chocolate flavor. If you want to increase it, though, I’ve given you options, but I’d suggest that you make a choice: Increase either the granulated or the brown sugar—don’t up both of them at the same time. The one absolute in this cookie is the chocolate: Use good chocolate and chop it yourself. Chips will work, but they won’t give you great flavor, they won’t melt into the cookie the way chopped chocolate does and they won’t give you the tweedy look that you get when you chop chocolate and then include the “dust.”
recipe  bakedgoods  cookies  dairy  eggs  chocolate  vegetarian 
november 2018 by nyx
Simplest Sugared Doughnuts Recipe on Food52
Homemade doughnuts don’t have to be hard. These are no-knead and a cinch to come together, thanks to instant yeast. They're also sourdough-tangy from buttermilk and ultra-crusty from frying in refined coconut oil. Stretch the doughnut hole as wide as possible—way wider than you’d think—to yield that perfectly imperfect shape. I like to roll these around in salted sugar because, well, it’s the easiest. But you could do powdered sugar, too, or any glaze.

||
245g well shaken buttermilk
41g refined coconut oil
256g AP flour
25g sugar
1.75t instant yeast
.5t kosher sale
recipe  friedfood  doughnuts&fritters  dairy  buttermilk  coconut  vegetarian 
october 2018 by nyx
Ovenly's Secretly Vegan Salted Chocolate Chip Cookies Recipe on Food52
This isn't just genius for a vegan chocolate chip cookie or in spite of it. This cookie, which comes from Ovenly founders Agatha Kulaga and Erin Patinkin, can rest entirely on its own merits: its soft-bellied, chewy, caramelly-crisp-edged, rippled and ringed and puddled with melty chocolate, haunting, well-salted, incidentally vegan merits. Adapted slightly from Ovenly: Sweet and Salty Recipes from New York's Most Creative Bakery by Erin Patinkin & Agatha Kulaga (Harlequin, 2014).

Halved:
125g flour
1/2t BP
1/4 + 1/8 BS
1/4t sat
105g dark chocolate chunks/chips
50g sugar
55g brown sugar
1/4C + 1.5t oil
2T + 1.5t water
recipe  bakedgoods  cookies  chocolate  vegan 
october 2018 by nyx
Convertible Chocolate Cupcakes Recipe on Food52
A version of my favorite one-bowl chocolate cake becomes my favorite easy chocolate cupcakes. These are so good just as they are, you might be tempted to eat too many of them—even without frosting. But wait, there’s more! You can mess with this recipe endlessly and create dozens of new chocolate cupcakes—by adding nut flour or a whole-grain flour, changing up the liquid, swapping sugars, or even adding beets (!).

|| A really great recipe. I made in one bowl without an electric/stand mixer and it was still good.

Halved:
63g flour
112g sugar
22g natural cocoa powder
1/4t BS
1/8t salt

57g butter, melted and warm
1 egg
1/2 t vanilla

1/4C hot water or coffee
recipe  bakedgoods  cake  chocolate  dairy  eggs  coffee  vegetarian  equipment:electric-mixer  equipment:stand-mixer  made-it 
october 2018 by nyx
Nik Sharma’s Spicy Chocolate Chip-Hazelnut Cookies Recipe on Food52
This recipe began with Nik Sharma's affection for Nutella—the wonders of which he discovered after moving from Bombay to Cincinnati for grad school—and it ends with a streamlined one-bowl, crisp-chewy cookie that happens to be gluten-free. It tastes both everything and nothing like your perfect chocolate chip. Adapted slightly from Season
recipe  bakedgoods  cookies  nuts  eggs  dairy  chocolate  vegetarian 
october 2018 by nyx
Christina Tosi's Burnt Miso Pound Cake with Sour Whipped Cream and Apple Compote
In all honesty, I would never have even contemplated putting miso (a deeply flavored fermented soybean paste) into a dessert until I challenged myself to try every ingredient in the Momofuku dry storage prep kitchen in 2006. Wowza, was I surprised by the incredible flavor miso brought to sweet, butter-based sauces like butterscotch and buttery pound cakes. I quickly learned that the combination of savory miso, the bright yet homey flavor of an apple, and the rich vibe of sour cream made an unstoppable flavor trio. I use shiro miso when I bake. Also referred to as white miso, it is the mildest on the market and has the perfect amount of saltiness to go along with sweet concoctions.
recipe  bakedgoods  quickbreads  dairy  buttermilk  eggs  sour-cream  fruit  spices  vegetarian  equipment:blender 
october 2018 by nyx
Miso-Mushroom Pasta Recipe on Food52
Sounds intriguing and definitely worth a try. There's a few more steps than I think is necessary, e.g., creaming miso and butter together when it's all going to be melted with cream into a sauce.

Weighted for one:
100g pasta
57g mushrooms
1T oil
1/2 sherry vinegar
1t miso paste
21g butter
2.5 garlic cloves, minced
1/4C cream
scallion
recipe  "asian"  pasta  mushrooms  dairy  garlic  vegetarian 
october 2018 by nyx
SUMMER CREAMY TOFU NOODLES – Lady and Pups – an angry food blog
The initial objective in this recipe was to create a dressing that is creamy yet extremely lightweight, without the deployment of mayonnaise or dairy-thickened products, as an equally exciting solution to a much-presented problem as we are being harassed by the demands of summer. Credited to Brook’s Headley’s vegan chocolate ganache, the unlikely firm tofu came to mind.

|| Blitz firm tofu in a food processor to get a creamy sauce. I imagine you could use any flavourings/garnishes you like, especially if you want to make this vegan (the tsuyu is def not vegetarian, much less vegan).
recipe  "asian"  noodles  tofu  equipment:food-processor  food-for-two 
october 2018 by nyx
Crostini alla Romana Recipe on Food52
This is a family recipe of my Italian husband from Rome. It's an excellent way to use stale bread. The bread is soaked in milk, then cooked with oil in a frying pan; it's crispy on the surface but soft inside—so you eat it with a fork and knife. It's sort of savory French Toast without eggs, topped with mozzarella and anchovy.

Here I used flat leaf parsley, but other fresh herbs such as thyme, oregano and sage also work well.

To serve a crowd, you can finish the dish in 350° F (180° C) oven to melt the cheese so it's nice and bubbly.
recipe  italian  appetizer  snacks  bread  dairy  cheese  fish  herbs  food-for-two 
september 2018 by nyx
Marcella Hazan’s Tomato Sauce with Olive Oil and Chopped Vegetables Recipe on Food52
A companion to Marcella Hazan’s famous Tomato Sauce with Onion and Butter, this sauce is heartier and more flavorful than its celebrity friend, though nearly as simple to prepare. You can chop the carrot, celery, and onion roughly or fine, depending on whether you prefer your sauce to be more rustic or more refined.

Marcella says: The carrot and celery in this sauce are put in *a crudo*, which means without the usual separate and preliminary sautéeing procedure, along with the tomatoes. The sweetness of carrot and the fragrance of celery contribute depth to the fresh tomato flavor of the sauce. This is an all-purpose sauce for most cuts of factory-made pasta, particularly spaghettini and penne.
recipe  italian  sauce  vegetable  vegan 
september 2018 by nyx
Marcella Hazan’s Tomato Sauce with Sautéed Vegetables and Olive Oil Recipe on Food52
A companion to Marcella Hazan’s famous Tomato Sauce with Onion and Butter, this sauce is richer and jammier than its celebrity friend, with more complex, layered flavors and only a tiny bit more effort required. I like to dice the onion, carrot, and celery quite fine (it gives you a smoother sauce) but if you prefer a more rustic version feel free to chop them roughly.

This sauce can be used for so many things—to make tomato rice, to serve over shrimp with feta and olives, to flavor a soup, the list is really endless—but it's perfect over pasta. Marcella recommends 1 to 1 1/2 pounds of pasta for the amount of sauce this recipe makes.

Marcella says: This is a denser, darker sauce than Tomato Sauce with Onion and Butter or Tomato Sauce with Olive Oil and Chopped Vegetables, cooked longer over a base of sautéed vegetables. Most factory-made pasta will carry this sauce well, in particular substantial shapes such as rigatoni, ridged penne, or bucatini.
recipe  italian  sauce  vegetable  vegan 
september 2018 by nyx
Sheet Pan Chicken with Figs and Bread Salad Recipe on Food52
This sheet pan chicken dinner has several tricks up its sleeve that make it especially easy, inexpensive, and satisfying, such as making one scrappy vinaigrette that does triple-duty, jump-starting drumsticks under the broiler for the crispiest skin (and less hot oven time), and macerating dried figs in vinegar and hot water so they’ll stay nicely plump when roasted. It’s a combination of flavors and textures I can’t get enough of, and it’s filling enough to satisfy on its own, no sides needed.
recipe  roasts  chicken  sauce  fruit  bread  vegetable  one-pan 
september 2018 by nyx
Fudgy Vegan Banana-Brownie Cake You Can Eat for Breakfast Recipe on Food52
This chocolatey banana confection sits firmly between cake and brownie. It's delightfully tender, fudgy and dense, and chock-full of banana. The best part? It's made from ingredients I typically eat for breakfast—almonds, bananas, coconut oil—plus a few innocuous ones, like unsweetened cocoa and baking powder.

|| Weighted:
27g coconut oil, melted
224g almond flour
1t BP
1.5t salt
29g Dutch-processed cocoa powder
188g almond butter, unsweetened
158g maple syrup
394g mashed bananas + one whole banana
recipe  bakedgoods  cake  coconut  nuts  chocolate  fruit  vegan  pan-size:9-cake 
september 2018 by nyx
New-Fashioned Chocolate Chip Cookies With All Tahini & No Butter Recipe on Food52
These newfangled chocolate chip cookies use tahini instead of butter. Yep! Like, 8 ounces of tahini instead of 8 ounces of butter. I learned this method from Lisa Mendelson, one of the owners of Seed & Mill, a tahini and halva shop in New York City. You can thank her later.

I started with Dorie Greenspan's Classic Best Chocolate Chip Cookies and adjusted from there.

Halved:
113g tahini
100g sugar
71g brown sugar
1 large egg
1.5T cold water
1t vanilla extract
1/2t + 1/8t salt
1/4t + 1/8t BS
128g AP flour
170g chocolate
recipe  bakedgoods  cookies  eggs  chocolate  vegetarian  equipment:electric-mixer 
september 2018 by nyx
Broiled Whole Porgy With Blistered Shishito and Tomato Recipe | Serious Eats
By using the broiler, whole porgy grows blistered and crispy on the outside while its delicate white flesh stays tender and sweet. This dish comes together ultra-fast because there's almost no prep work; we keep it simple with whole cherry tomatoes and shishito peppers.
recipe  roasts  fish  fruit  herbs  vegetable  garlic  spices  easy-peasy  food-for-two  food-for-one  one-pan 
september 2018 by nyx
Chocotorta Recipe on Food52
Chocotorta is as ubiquitous at Argentine kids' birthdays as tears and temper tantrums are. The cake is a delightful mix of cream, chocolate, coffee and the most classic of all Argentine flavors, dulce de leche. It's all layered and chilled so it's intensely easy and very no bake. What cookies you decide to use doesn't matter too much as long as they're chocolate and get a good dipping in coffee before being layered along the bottom of the dish.
recipe  latin-american  argentinian  cake  dairy  cream-cheese  caramel  coffee  chocolate  cookies  vegetarian  make-ahead 
july 2018 by nyx
Asparagus Mimosa
This makes 2 main course-sized servings. You can easily double the recipe to serve more. Capers should be rinsed before using, and squeezed a bit to remove excess water. If you're interested in learning how capers are grown and preserved, check out my post, Capers in Pantelleria.To hard-boil the eggs, slide the eggs into a small saucepan of gently boiling water. Let the eggs cook for 9 minutes. Drain the water out, add ice to the pan, and some water, to cool them down quickly. I find that shaking them a bit in the water, encouraging them to crack a bit, makes them easier to peel.You can certainly modify the herbs to your liking. Tarragon, chives, or marjoram would also be nice added to replace some of the parsley. I've been known to add a couple of minced anchovy filets to the dressing as well.
recipe  french  vegetable  eggs  herbs  vegetarian 
july 2018 by nyx
Roman Breakfast Cake Recipe - NYT Cooking
Of course this cake is good at lunch, at dinner, after school, afternoon or after midnight, but I call it a breakfast cake because it reminds me of a lemon cake I had with coffee every morning that I was in Rome. The cake is tall and golden, lightly lemony and most like a sponge cake — it’s soft and stretchy: Pull it gently, and it will tug itself back into shape. If you have a tube pan, use it; if you don’t, choose a Bundt pan with as few curves, crannies and crenellations as possible (fewer nooks make unmolding easier). When there are berries in the market, I fold them into the batter at the end. During the rest of the year, I go with straight lemon, although you could certainly make this cake with orange or a mix of citrus. Like so many of my favorite recipes, this is one that you can play with.
recipe  bakedgoods  italian  cake  eggs  fruit  vegetarian  equipment:electric-mixer 
july 2018 by nyx
Soupe au pistou - David Lebovitz
One of the great French dishes that I make every summer, when I gather fresh vegetables and basil at my market, is Soupe au pistou. Originally from Provence, the soup is meant to use the lovely vegetables of the season, and is crowned with a spoonful of pistou in the middle of each bowl, which guests are encouraged to swirl in themselves.
recipe  french  soup  legumes  herbs  vegetable  garlic  dairy  cheese  vegetarian 
july 2018 by nyx
Nigel Slater’s chicken and chicory recipe | Nigel Slater | Life and style | The Guardian
Seared chicken thighs and Belgian endive with honey/mustard sauce and a topping of breadcrumbs, parsley, and lemon zest.
recipe  chicken  vegetable  herbs  food-for-two 
july 2018 by nyx
Nigel Slater’s pancetta, cream and leafy greens recipe | Life and style | The Guardian
This is one of the simplest recipes ever to leave my kitchen, but it does need really good pancetta in the piece and spanking fresh salad leaves. Check that the pancetta is not too salty by frying a cube in a pan first. The watercress is important as its peppery quality balances the sweetness of the cream sauce.

|| Essentially a salad with a warmer, more substantial dressing. Not sure where to get smoked pancetta though. The suggested tweaks of white wine vinegar and grain mustard sound good.
recipe  salad  vegetable  charcuterie  pork  dairy  food-for-two 
july 2018 by nyx
Nigel Slater’s chicken and broccoli recipe | Life and style | The Guardian
Vaguely Asian marinated chicken with garlic, ginger, and miso with a side of chili-garlic stir-fried broccoli/broccolini. Marinate the chicken the night before.
recipe  roasts  chicken  garlic  "asian"  vegetable  food-for-two 
july 2018 by nyx
Kanafeh (Middle Eastern Cheese and Phyllo Dessert) Recipe | Serious Eats
Crunchy shredded phyllo encases stretchy, gooey cheese in this traditional Middle Eastern dessert that's all about contrast. After baking up golden and crisp, the pastry is drenched in a floral rose and orange blossom syrup, which plays off the salty cheese and nutty pistachios, so it never gets too cloying. Don't worry if you can't find the traditional nabulsi or akkawi cheeses; stretchy mozzarella or cheese curds are a great substitute.
recipe  middle-eastern  bakedgoods  dairy  cheese  creme-fraiche  cream-cheese  nuts  vegetarian 
july 2018 by nyx
Easy Strawberry Shortcake For One - One Dish Kitchen
Would eliminate cinnamon.

Weighted:
65g flour
12g sugar
1/2t BP
1/8t BS
1/8t salt
28g cold butter
2T milk
1/4C strawberries
1/4C cream
1t sugar
recipe  bakedgoods  american  scones&biscuits  dairy  fruit  vegetarian  food-for-one 
july 2018 by nyx
Nigel Slater’s courgettes and tagliatelle recipe | Life and style | The Guardian
Grill zucchini, marinate it in a lemony, garlicky dressing before tossing it with tagliatelle, basil, and pine nuts. Vegan, but could add feta.
recipe  pasta  vegetable  garlic  vegan  vegetarian  nuts 
july 2018 by nyx
grilled zucchini ribbons with pesto and white beans – smitten kitchen
This is a very loose recipe. Sure, I made it with zucchini ribbons, but there’s no reason you cannot use smaller or angled slices. Sure, I grilled it but if you don’t have a grill outside or an indoor grill pan, you could roast or broil it instead. It will taste essentially the same, which is to say, I hope, awesome. You could eat this with grilled bread for a light summer meal. You could crack open a ball of burrata over it for extra luxury (you may find the parmesan unnecessary in this case). You could finish it with toasted pine nuts for extra crunch. You could build it into a larger meal for a small crowd with grilled sausages and a caprese salad too.
recipe  salad  vegetable  legumes  garlic  herbs  dairy  cheese  vegetarian  equipment:food-processor 
july 2018 by nyx
ciambellone, an italian tea cake – smitten kitchen
A ciambellone is a simple, sunny Italian tea cake with lemon zest and a rich crumb typically baked in a tube pan, which gives it a torus shape, i.e. the appearance of a doughnut, which is, in fact, what Google Translate tells me is the translation of ciambellone.
recipe  italian  bakedgoods  cake  fruit  dairy  yogurt  mascarpone  eggs  vegetarian  pan-size:10-bundt 
june 2018 by nyx
Abraço Olive Oil Cake Recipe on Food52
This olive oil cake from beloved coffee shop Abraço in New York's East Village is everything. The not-too-sweet cake comes together shockingly easily, but also disappears with frightening speed: I've smartened up to know that when I make it, I'd better double-up on the recipe. My family and I can zip through a single loaf the day it's made; the second loaf benefits from a bit of rest, and is superb for a quick breakfast on-the-go in the ensuing days.

The recipe is perfect as is, but sometimes I'll tweak it slightly to make it even less sweet (2/3 cup of sugar versus the whole cup), increase the amount of zest, change up the citrus (Meyer lemon is heavenly), even grease the pan with butter and coarse sugar and/or cornmeal to give the lovely loaf a bit of texture and character. Go wild.

|| Weighted:
195g unbleached white flour
200g sugar
0.5t BS
0.5t BP
0.25t salt
2 large eggs
0.75C whole milk
0.5C olive oil
2t grated orange peel

Halved (325F, 60-65 mins):
98g unbleached white flour
100g sugar
0.25t BS
0.25t BP
Pinch salt

1 large egg
0.25C + 2T whole milk
0.25C olive oil
1t grated orange peel
recipe  bakedgoods  cake  dairy  fruit  vegetarian  pan-size:9x5-loaf 
june 2018 by nyx
Baked Chicken Wings With Tamarind-Ginger Glaze Recipe | Serious Eats
Aromatic Kashmiri red chilies, pungent ginger, tart tamarind paste, and smoky palm sugar combine in a spicy, sour, and sweet sauce for chicken wings. In the oven, the wings turn tender and the sauce transforms into a rich, sticky glaze. Serve them up next to some cool cucumber raitha to help beat the heat.

|| Interesting variation on buffalo wings.
recipe  chicken  spices 
june 2018 by nyx
Bengali-Style Fried Fish in Onion and Tomato Curry (Fish Bhuna) Recipe | Serious Eats
Bhuna is the term used for a thick and paste-like South Asian curry. In this fish bhuna, dorade steaks are seasoned with bright turmeric and fruity Kashmiri red chili powder before they're fried, then tossed in a spicy and tangy onion and tomato curry. It's great served alongside rice and a simple cucumber salad for a change of pace from your usual fish dinner.
recipe  indian  fish  curry  spices  herbs 
june 2018 by nyx
Vegan Chocolate Chip Cookies Recipe | Serious Eats
These cookies are crisp around the edges and chewy in the middle, with a brown butter-like aroma thanks to some culinary slight of hand—the subtle use of dry malt extract and nutmeg to create some of the toasty, nutty flavors that traditional butter cookies develop as they brown. The result is a cookie that needs no disclaimer—it's not "good for a vegan recipe," it's just plain good.

Why It Works

The cocoa butter in chopped chocolate flavors and thickens this dough, which won't behave the same with mass-produced morsels.
Refined coconut oil is odorless and flavorless, with a melting point and creaming properties similar to butter.
Nutmeg adds a sense of butteriness.
The toasty flavor of dry malt extract mimics the taste of brown butter.
An oat slurry provides water, protein, and emulsification, much like a whole egg, but with a subtle flavor that blends seamlessly with the dough.
recipe  bakedgoods  cookies  cereals&grains  coconut  spices  chocolate  vegan  equipment:electric-mixer 
june 2018 by nyx
HOMEMADE INSTANT NOODLE MIX SERIES: INSTANT PHO BO MIX – Lady and Pups – an angry food blog
Every single aromatics and spices that are used in the traditional preparation of pho bo undergoes the exact same treatment in this recipe, the charring of the onion and ginger, the roasting of shrimp paste, the calculated balance of spices. The only difference is that the mixture is blended together with an ultra-reduction of store-bought beef broth and fish sauce, into a smooth, saucy seasoning. When the craving hits, the complete obliteration of the ingredients allows their full and speedy release of flavors and aroma where they dissipate into more beef broth (don’t worry, still store-bought), creating a marvelously close-tasting broth to the ones that take hours, all in just 2 minutes. From this point on, all it needs is a mandatory fine-tuning of lemon juice, sliced onion and fresh herbs to bring it quintessentially Vietnamese. Then, a couple squirts of Sriracha and hoisin sauce to make it non again.
recipe  vietnamese  noodles  sauce  beef  spices  fish  make-ahead  food-for-one  food-for-two 
june 2018 by nyx
Homemade instant noodle mix series: Crack slurp mix – Lady and Pups – an angry food blog
Homemade instant noodle sauce mix with fried shallots, Sichuan douban chili paste, soy, vinegar, and Sichuan peppercorns.
recipe  "asian"  noodles  sauce  fish  spices 
june 2018 by nyx
Yogurt Whipped Cream Recipe on Food52
An easier version of whipped cream with creme fraiche
recipe  sweets  dairy  vegetarian  equipment:electric-mixer 
may 2018 by nyx
Caramelized-Scallion Sauce Recipe - NYT Cooking
A twist on the Cantonese classic ginger-scallion sauce, this aromatic purée focuses on the flavor of scallions slow-cooked to draw out their gentle sweetness. Adding more scallions at the end brings a fresh complexity to the sauce, but if you want to keep the whole thing mellow and sweet, feel free to omit that step, and just cook all the scallions at once. It's great as a dressing for noodles, boiled or roasted vegetables and simple meats and fish.
recipe  "asian"  chinese  sauce  vegetable  vegan 
may 2018 by nyx
Shrimp with Coconut Milk Grits & XO Sauce Recipe on Food52
You can put XO sauce on just about anything, from noodles to scrambled eggs, but I decided to try it on traditional shrimp and grits and was astounded by how well it all works together. The creamy grits are a perfect counterbalance to the umami-rich XO sauce. You can use traditional cream to make the grits, but I chose coconut milk to keep the dish from being too heavy—plus, it was another nod in the Asian direction.
recipe  "asian"  american  cereals&grains  coconut  dairy  shellfish  herbs  must-try 
march 2018 by nyx
A Simple Thai Dipping Sauce - SheSimmers
Here’s a simple dipping sauce that I made the other day just as I’ve done hundreds of times in my life. It’s very easy to make; it doesn’t require special ingredients; it is extremely versatile.

|| Marinate chopped cilantro in lime juice, add thinly sliced garlic, fish sauce, palm sugar, and dried red pepper flakes. Keeps in the fridge for one week.
recipe  thai  sauce  fish  herbs  garlic  made-it 
march 2018 by nyx
Pear Snacking Cake With Brown Butter Glaze Recipe - NYT Cooking
This moist and tender cake has a similar texture to pumpkin or banana bread, with a delicate pear flavor scented with nutmeg and a touch of clove. But the real star is the brown butter glaze, which is nutty and rich, tasting a little like butterscotch, with a strong vanilla sweetness. The cake keeps well when stored in the refrigerator for up to 3 days, though the glaze will lose its snap from the chill. Or, bake the cake ahead, then glaze it a few hours before serving for the best texture. You can freeze the unglazed cake as well, up to a month ahead.

|| Halved:

113g butter, room temp
100g granulated sugar
50g dark brown sugar
3.13g BP
1.25g BS
0.5t fine sea salt
0.5t vanilla extract
0.5t nutmeg
Pinch ground clove
2 eggs, room temp
500g pears (2 large), shredded
175g AP flour
38g rolled oats
1/4C walnuts/pecans, toasted, chopped

35g unsalted butter
12.5 dark brown sugar
62g powdered sugar
1.5t heavy cream or milk
0.5t vanilla
recipe  bakedgoods  cake  dairy  spices  eggs  fruit  cereals&grains  vegetarian  equipment:electric-mixer  pan-size:8x8  pan-size:9-cake 
march 2018 by nyx
Braised Chard with Tahini and Pine Nuts Recipe on Food52
This side dish, adapted from the Saha cookbook, is a simple yet delicious way to spruce up your daily greens. The chard is first braised, then smothered in a garlicky tahini sauce, before being topped with buttery pine nuts. I like to serve it with a sprinkle of Aleppo pepper, a type of dried ground red pepper milder than red chiles, like cayenne, but with more heat than paprika. You can find it in larger supermarkets, Middle Eastern stores, or online. Feel free to substitute the chard with any seasonal green of your choice, such as spinach, kale, or collards.

|| I like the original better -- topped with crisp, fried onions -- instead of pine nuts.
recipe  middle-eastern  vegetable  spices  garlic  dairy  nuts  sauce  vegetarian 
march 2018 by nyx
Almond Fig Sandwich Cookies Recipe on Food52
A simple shortbread cookie, nutty and buttery, (which I adapted from an old Washington Post walnut cookie recipe) sandwiches a homemade fig and orange zest jam. I add in some black garlic to my filling, which has a nicely jammy texture and syrupy, fruity flavor, but you can leave it out if you're not feeling as adventurous!
recipe  bakedgoods  cookies  nuts  dairy  eggs  fruit  garlic  vegetarian  equipment:electric-mixer  make-ahead 
march 2018 by nyx
Buttermilk Drop Biscuits With Garlic and Cheddar Recipe | Serious Eats
These savory one-bowl biscuits are as easy as they are cheesy, which is to say: very. Best of all, the dry mix can be prepped in advance and refrigerated until the expiration date stamped on the package of cheese, so you can keep a bag on hand to bake whenever you need an easy side for a batch of chili or lobster bisque. Don't be afraid to tinker with the garlic and spice ratios listed below: their intensity will vary by age and brand of the ingredients you have on hand.

|| Stella notes that the cheese should be finely grated on a Microplane to ensure it acts more like a dry ingredient, thus increasing the yield of the biscuits. It also prevents them from becoming wet and gummy, which is what will happen if you grate the cheese on a box grater.
recipe  bakedgoods  scones&biscuits  dairy  herbs  cheese  buttermilk  vegetarian 
march 2018 by nyx
Homemade Biscuits Recipe | Serious Eats
No buttermilk? No problem! These biscuits bake up tender, fluffy, and golden brown thanks to plain yogurt, which keeps them wonderfully thick and moist as well. They're primarily leavened with baking powder, with just enough baking soda to add a little omph to their browning and rise. It also ensures the yogurt's tangy flavor shines through, a perfect counterpoint to the biscuits' buttery richness.

Weighted, thirded (for about four biscuits):

85g all-purpose flour
5g sugar
4.6g baking powder
.77g baking soda
2g Diamond Crystal kosher salt
37g cold unsalted butter, cut into 1/2-inch cubes
85g plain yogurt, straight from the fridge
recipe  american  bakedgoods  scones&biscuits  dairy  yogurt  vegetarian 
march 2018 by nyx
Amalia’s Goat-Cheese Soufflazy Recipe - NYT Cooking
This recipe offers a clever shortcut for a notoriously finicky dish, yielding an aromatic, billowy cloud of eggs, cheese and herbs. There are two tricks: First, separate and heat both the egg whites and yolks over a water bath before reuniting them. And second, don’t overwhip the whites. Take them to a medium stiff peak — when upturned on a whisk, they should flop over a tiny bit. Serve soufflazy for breakfast, brunch or as a first course at a dinner party, with buttered toast and a salad of bitter greens or arugula.

|| Should get an electric mixer (hand-held) to make this truly lazy. Needs goat cheese and Gruyere.
recipe  breakfast  appetizer  eggs  dairy  cheese  herbs  equipment:electric-mixer 
february 2018 by nyx
Creamy Potato Gratin With Smoked and Fresh Salmon Recipe - NYT Cooking
Swedish laxpudding, the basis for this brunch-friendly bake, is a dish that lives in the same neighborhood as frittata, potato gratin and quiche. The original is much more restrained than this version, comprised only of potatoes, smoked salmon and dill, held together with an egg custard. My additions include saffron and capers, which I borrowed from Sicily and work surprisingly well here. This can be served for any meal but is an especially impressive brunch dish.
recipe  casseroles  potato  vegetable  fish  garlic  herbs  eggs  make-ahead  breakfast  food-for-many 
february 2018 by nyx
Pan-Seared Salmon With Celery, Olives and Capers Recipe - NYT Cooking
The salsa that I spoon over the salmon here is an explosion of contrasting flavors – sweet, salty and sharp – common in Sicilian cooking. I like serving this with sautéed greens and some bread.

|| Requires currants, saffron, celery, pine nuts, capers, olives, and parsley.
recipe  fish  sauce  fruit  vegetable  nuts  olives  herbs  spices 
february 2018 by nyx
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