#Ricotta Crepe Cookie

[ryctone]

First steps.

[allwaysfull]

Pulp | Abra Berens

Table of Contents

Breads

focaccia

milk bread

pumpernickel

Batters

brown butter custard batter

clafoutis batter

cobbler batter

crepe batter

dutch baby batter

muffin batter

Crackers

pat’s crackers

graham crackers

oatcakes

Crusts

hazelnut crust

pretzel crust

Doughs

choux/cream puff dough

cream scone dough

cream cheese dough

phyllo dough

biscuit dough

pie dough

puff pastry dough

Cakes

almond orange cake

angel food cake

basque cake

cornbread cake

ginger honey cake

maple pudding cake

upside-down cake

Cookies

almond brutti ma buoni

ginger thins

pecan sandies

pie dough cookies

puff pastry tortas de aceite

Crunchy Stuff and Toppings

candied fennel seeds

candid nuts

crumble topping

honeycomb brittle

salty sugar sprinkle (sss)

salty nuts

Creamy Stuff (though not always made w/dairy)

crème brûlée

custard

fool

panna cotta

pastry cream

ricotta

sabayon (french), zabaione (italian), sabajón (spanish)

salted carmel sauce

sour cream

syllabub

whipped cream

Curds

lemon curd

tart fruit curd

Frozen Stuff

ice cream base

sorbet

lime sorbet

buttermilk sherbet

fruit sherbet

Meringue

Pie Filling

Puddings

butterscotch pudding

chocolate pudding

rice pudding

tapioca pudding

Syrups

simple syrup ratios

brandy syrup

citrus syrup

marigold syrup

Pickle Liquids

basic fruit pickle brine

traditional pickle brine

Apples

apple salad (savory/raw)

peanut butter apple stacks (sweet/raw)

aa++ salad (savory/roasted)

apple butterscotch pudding w/candied nuts (sweet/roasted)

roast chicken w/rosemary poached apples (savory/poached)

chilled poached apples and almond cookies (sweet/poached)

snow melt stew (savory/stewed)

apple crepe cake w/sherry custard (sweet/stewed)

one-pan sunday roast (savory/baked)

apples in pajamas (sweet/baked)

preserved (p.148-9)

Apricots

shattering cheese and apricot salad (savory/raw)

apricots, rosemary sabayon and almond brutti ma buoni (sweet/raw)

grilled chicken w/apricots, red onion and basil (savory/grilled)

brittle-topped grilled apricots (sweet/grilled)

leg of lamb w/apricot bulgar, fresh herbs and toum (savory/roasted)

torrijas caramelizadas w/apricots (sweet/roasted)

ginger-poached apricots over salmon,choi and chili oil (savory/poached)

rosé-poached apricots and earl grey semifreddo (sweet/poached)

apricot grilled cheese sandwich (savory/baked)

burnt apricot tarts (sweet/baked)

preserved (p.174-5)

Blueberries

salad of oat groats, blueberries, chicories and buttermilk (savory/raw)

blueberry puffies (sweet/raw)

roast chicken over blueberries, cornbread and lemon (savory/baked)

blueberry spelt muffins (sweet/baked)

venison (or lamb) w/parsnips and blueberry sauce (savory/roasted)

blueberries and griddled cake (sweet/roasted)

preserved (p.189)

Cherries

brined cherries and salty snacks (savory/raw)

chocolate pudding w.coffee-soaked black cherries (sweet/raw)

cherry baked brie w/seedy crackers (savory/baked)

cherry pie (sweet/baked)

buttermilk pork tenderloin and grilled cherry salad (savory/grilled/roasted)

tart cherry syllabub/smashed almond brutti ma buoni (sweet/grilled/roast)

preserved (p.208-9)

Drupelet Berries: Raspberries, Blackberries and Mulberries

roasted carrots w/raspberries, beet cream, chili oil, cacao nibs (savory/r)

lemon soufflé w/blackberries and olive oil (sweet/raw)

chicken liver mousse, roasted raspberries and oatcakes (savory/roasted)

coconut tapioca pudding w/roasted mulberries and lime (sweet/roasted)

baked ricotta w/black pepper raspberries and a big salad (savory/baked)

raspberry surprise crème brûlée (sweet/baked)

preserved (p.1226-7)

Grapes

butter lettuce, grape, fennel, walnut and buttermilk salad (savory/raw)

grape salad over lime sorbet (sweet/raw)

pan-roasted parsnips w/grape sauce and pecans (savory/roasted)

rice pudding w/sherry roasted grapes (sweet/roasted)

ham and butter sandwiches (savory/baked)

grape custard pie (sweet/baked)

preserved (p.246-7)

Ground Cherries (a.k.a. Cape Gooseberries)

red cabbage salad w/ground cherries, cilantro, pepitas, lime (savory/raw)

ground cherry floats (sweet/raw)

cashew cauliflower w/ground cherry glaze and toum (savory/roasted)

basque cheesecake w/roasted ground cherries, rosemary (sweet/roasted)

super grilled cheese sandwiches, ground cherry chutney (savory/stewed)

biscuits w/ground cherry butter (sweet/stewed)

preserved (p.262-3)

Melons

melon, cucumber, chickpea salad (savory/raw)

cantaloupe sundaes w/black pepper and olive oil (sweet/raw)

grilled melon w/tahini, chili oil and sesame seeds (savory/grilled)

grilled melon w/grape sherbet and candied fennel seeds (sweet/grilled)

preserved (p.276-7)

Nectarines and Peaches

spicy, sweet, salty summer salad (savory/raw)

peaches and cream w/ginger thins (sweet/raw)

grilled peach and ricotta toasts (savory/grilled)

cream scones w/grilled nectarine, goat cheese sandwiches (sweet/grilled)

coconut milk shrimp w/jalapeño-peach cornbread (savory/baked)

peach-berry cobbler w/whipped sour cream (sweet/baked)

preserved (p.298-9)

Pears

chicory salad w/shaved pears, walnuts and pecorino (savory/raw)

sliced pears w/salted caramel and crumbles (sweet/raw)

red wine-poached pears w/goat cheese sabayon, pumpernickel and pine nuts (savory/poached

chilled poached pears and pecan sandies (sweet/poached)

pear, bacon and onion tart (savory/baked)

ginger honey cake w/pears and whipped sour cream (sweet/baked)

preserved (p.319)

Plums 

buckwheat salad w/plums, cauliflower, mustard dressing and arugula (savory/raw)

maple pudding cake topped with sugared plums (sweet/raw)

stewed plums atop oatcakes w/ricotta (sweet/stewed)

plums for breakfast: stewed plums over rice porridge and pine nuts (sweet/stewed)

ginger-plum-glazed ribs w/rye spaetzle and greens (savory/roasted)

blintzes w/roasted plums and hazelnuts (sweet/roasted)

plum cream-baked pork shoulder w/turnip mash (savory/baked)

rum-plum clafoutis (sweet/baked)

preserved (p.342-3)

Quince

midwinter pork bake (savory/baked)

crumble-topped quince (sweet/baked)

quince and lamb tangine (savory/stewed)

cream-stewed quince w/oatcakes (sweet/stewed)

sunday at the pub (savory/poached)

oeufs à la coing (sweet/poached)

preserved (p.366-7)

Rhubarb

poached salmon w/rhubarb salad and pine nut relish (savory/raw)

parsnip panna cotta w/rhubarb, orange and olive oil relish (sweet/raw)

pork chops w/rye spaetzle, white wine-poached rhubarb and spinach (savory/poached)

rhubarb cream puffs (sweet/poached)

rhubarb one-pan chicken w/kale and poppy seed salad (savory/baked)

rhubarb upside-down cake w/whipped cream, salty nuts (sweet/baked)

preserved (p.384-5)

Strawberries

beet carpaccio w/strawberries, flowers, candied fennel seed (savory/raw)

strawberry sundaes: vanilla ice cream, pulsed strawberries, meringue (sweet/raw)

lamb chops w/buck wheat, black pepper strawberries (savory/roasted)

dutch baby w/sherry vinegar strawberries (sweet/roasted)

preserved (p.402-3)

Tart Round Fruits: Cranberries, Currants, Gooseberries, Lingonberries and Autumn Olive

roasted carrots w/lentils, spinach, cranberry relish (savory/raw)

eton mess (sweet/raw)

squash claws w/stewed currants (savory/stewed)

gooseberry fool w/tortas de aceite (sweet/stewed)

winter casserole (savory/baked)

january cake (sweet/baked)

preserved (p.424-5)

[aasthrielle]

MENU 

▹ aasthrielle’s café — since 2020, may 19 and established by aasthrielle corp. Currently not open for franchise. GET YOUR DAY STARTED WITH US!       › front desk | orders in progress ‹‹

BARISTA I: PARK SEONGHWA Banana Toffee Milkshake & Cinnamon Mascarpone Crepe

8:31am / 10:38pm / 12:03am

Syndrome du Cœur Brisé SERVINGS: 1.1K WORDS | PRESS TO ORDER ↳ ( Broken Heart Syndrome ) You thought that the story is now over, but not when he’s already back, ready to claim what’s his

For Lovers Who Hesitate SERVINGS: 725 WORDS | PRESS TO ORDER ↳ When his uncertainty blurs the happy ending you two were supposed to have

BARISTA II: KIM HONGJOONG Lemongrass Ginger Tea & Bubble Potato Chips

8:00am / 12:56am

Shangri-la SERVINGS: 754 WORDS | PRESS TO ORDER ↳ Memory loss won’t be a problem, he’ll make you remember no matter what 

Anatomy of Regret SERVINGS: 1.7K WORDS | PRESS TO ORDER ↳ Hongjoong would teach you that regret would take you nowhere, and looking forward is the only way 

The Winter Story SERVINGS: 8.5K WORDS | PRESS TO ORDER ↳ A trip back to the date that only brought immense grief, the history behind December twenty fourth

BARISTA III: JEONG YUNHO Cherry Blossom Soda & Sesame Nori Fries

9:46pm / 11:48am

Mending Pieces SERVINGS: 600 WORDS | PRESS TO ORDER ↳ A big heart that has love infinite, challenges may occur but in the end you were each others’ 

Au Revoir SERVINGS: 8.7K WORDS | PRESS TO ORDER ↳ ( Goodbye ) He’s never meant to be selfish, no, but the mere thought of family makes him grab the miraculous opportunity 

Secrets of Crashing Waves SERVINGS: 1.5K WORDS | PRESS TO ORDER ↳ Broken memories plague your sleep and it is your quest to find something wicked beneath the waves that will make you realize, not all memories are meant to be summon up

BARISTA IV: KANG YEOSANG Blueberry Cheesecake Smoothie & Raspberry Ricotta Muffins

5:21pm / 1:37pm

What Lies Ahead SERVINGS: 1.4K WORDS | PRESS TO ORDER ↳ Scandalous argument that exploded like a ticking bomb, leading to a extremely broken heart 

Reds and Roses SERVINGS: 2.9K WORDS | PRESS TO ORDER ↳ Red roses and weekly visits, perhaps you are confessing your unconditional love for him?

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7:36pm / 12:15pm / 2:00am

Eager SERVINGS: 1.2K WORDS | PRESS TO ORDER ↳ His world revolves around practices, stage, and fans but he needs you too 

Lily of the Valley SERVINGS: 457 WORDS | PRESS TO ORDER ↳ You are his delicate flower, pure and enticing but fatal to touch

Star Crossed SERVINGS: 2.2K WORDS | PRESS TO ORDER ↳ Coup de foudre for when he first saw you, to getting déjà vu on seeing you again, and des vu for the last time he knows everything will soon turn into bitter memories (again)

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3:43am / 7:48am

Solace SERVINGS: 613 WORDS | PRESS TO ORDER ↳ Life must have been too tough and by the end of the day, you were his only crying shoulder 

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6:57pm / 5:27pm

Something in the Rain SERVINGS: 370 WORDS | PRESS TO ORDER ↳ Meeting you was a fate, a love bound to happen 

Gone the Rain SERVINGS: 594 WORDS | PRESS TO ORDER ↳ ( Part 2 of Something in the Rain ) He don’t know what’s deep within it suffocates him, it makes him awake

Heaven Sent SERVINGS: 2.1K WORDS | PRESS TO ORDER ↳ In a place where the guardians are wrapped with pure love from the creator, it was peaceful for an angel like you, not until Wooyoung invaded the safe skies and caused chaos in the heart that you’ve locked away from evilness.

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11:57pm

Torn from Tombs: A Mad Soul’s POV SERVINGS: 629 WORDS | PRESS TO ORDER ↳ Haunting ghost of past, visiting his conscience 

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SPECIAL OFFER: VIP SERVICES Espresso Con Panna & Bacon Cheese Bread

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› front desk | orders in progress ‹‹

[itsomgitsgreenblogging]

Labor of Love: A Critical Role Shadowgast Fanfic

I don’t have any excuse for this besides have a cute modern with magic bakery shadowgast AU in this trying time with a healthy dose of food description and stressed businessman Essek trying to find love in a modern with magic world. If people would like me to continue this, let me know!

Enjoy!

Read on AO3

Preview:

*“Guten Morgen, welcome to Xhorhaus Bakery. How can I help you?”

Essek’s mouth went dry.

The face that met his was attractive in the very traditional Empire way. In fact, the man looking at him looked as if he had stepped right out of an Empire propaganda film espousing the ye olde Zemnian way of life. There were the deep set blue eyes, the long copper hair pulled out of the way in a bun. He had pale freckled skin and the shadow of a ruddy beard beginning at his jaw. There was a dusting of flour or sugar on his cheek, and he wore a simple white shirt with a blue apron tied at his hips. It wasn’t fair that he had to meet someone so attractive so early in the morning, Essek thought derisively.*

Essek often wondered if he was born cursed, or if his disdain for most living things rubbed off on his environment and made it almost impossible to function. It wasn’t as if he tried to be hateful or annoyed at most things in life, it’s just that most things were so thoroughly irritating that it was desperately hard to function. He wondered if everyone felt this way...or if it was only him. 

That was the thought that crossed Essek’s mind as he sat in traffic for ten minutes. His car, a shiny black new model grumbled in discontent as white fumes danced into the cold Rosohna air. His GPS finally pinged to let him know there was a road closure, and in a fit of desperation, Essek swung his car into the left lane and turned off the street and onto the next avenue. Rosohna was a relatively updated city, and having lived there all his life he tended to be able to navigate it well. This, however, would be an annoying detour.  

“Hey Hallas, text Leylas Kryn,” Essek asked as he tapped the steering wheel. He jabbed at his radio, turning off Marion Lavorre’s latest single half way through her call for her love to treat her the way she deserved. Good for her.  

“What would you like to say?” his phone asked him, lighting up from where it sat cradled on his dashboard. 

“Road closed, running late and won’t be able to go by your preferred coffee shop. GPS says I’m 15 minutes out. I’ll try to swing by another place on the way,” Essek said, as clearly and concisely as he could. Hallas managed to read back the message before Essek sent it. Almost immediately his phone pinged in response and the message was read out. 

"Alright. Thank you for letting me know, the ambassador is running late anyways so you have some time." 

 Essek sighed, drumming his fingers with a bit more intensity. He didn’t like this day already and it had barely started. 

He plugged his GPS and looked for the closest coffee shop with the best reviews on the way. His GPS pinged with the place, a bakery called the Xhorhaus Bakery. It was a kitschy name, with a bare bones website, but it would just have to do. With few other options, Essek set his sights for the place. Essek pulled in at the quaint bakery, thankful for the empty parking spot in the front.  Essek didn't like new things as a rule. New meant unpredictable and unknowable, and Essek prided himself on knowing everything that was going on all at once at all times. 

Essek rushed through the door, hand on his phone and tapping it to the parking monitor sensor. He caught a glimpse of frosted glass and pretty dark brick, but barely paid attention until he was in the door. 

Essek nearly swallowed his own tongue as his brain screeched to a grinding halt. 

It was utterly magic. That was really the only way to describe it. Display cases were bursting with pastel-frosted cupcakes and sugar-glazed fruit tarts. There were rows of sweets...golden dough puffs filled with ricotta and cherries and dusted with confectioners sugar, macarons arranged like beautiful shiny buttons, turnovers fashioned like ship masts, elephant ears, honey-buns shaped like bees, cookies pressed into whimsical shapes. There was a whole section for ice cream, waffles and crepes advertised on the weekends. Mothers and fathers cradled children and laughed as a bright blue tiefling dolled out what looked like free samples, a tall firbolg carrying a tray disappeared into the back as a half-orc came in to slide another tray of cookies into an empty rack. At the sit down section, a halfling and two human women of various sizes both carried trays of different styled cups and kettles to customers. The whole place had an eclectic vibe, like things had been found at consignment stores and sales and brought together to fill the place. Each table was different and the chairs were all different too in a way that looked half-planned and half-thrown together. Like the business had been a half-thought half-dream that had gained a foothold in wakefulness.  

Thankfully, Essek was in a line. He absorbed the information that lay before him quickly, as well as skimming the coffee menu that was emblazoned on the board in chalk. There were categories like, Breakfast with Beau, Bakery Favorites, and Cad’s Tea Corner. Bakery Favorites seemed to be the safest choice. The edges of the boards were doodled with flowers and cute animals and...was that a dick? No. Probably not he was just seeing things. Though it wasn’t an exact match to what his boss and her wife usually got, he hoped it would be good enough that she would forgive the difference and the lateness. 

He got up to the counter, having practiced his order in his head at least a dozen times. The wait time hadn’t been long, nor was the line. That at least was a benefit over the place he usually stopped to get his boss’s drinks. Their usual place was a trendy cafe with a dizzying variety of brews that was operated by people who looked down at you for not knowing a medium was a grande. Essek tended to feel safe in a place of rigid social roles like that, so it never bothered him. This was a new frontier. 

“Guten Morgen, welcome to Xhorhaus Bakery. How can I help you?” 

Essek’s mouth went dry. 

The face that met his was attractive in the very traditional Empire way. In fact, the man looking at him looked as if he had stepped right out of an Empire propaganda film espousing the ye olde Zemnian way of life. There were the deep set blue eyes, the long copper hair pulled out of the way in a bun. He had pale freckled skin and the shadow of a ruddy beard beginning at his jaw. There was a dusting of flour or sugar on his cheek, and he wore a simple white shirt with a blue apron tied at his hips. It wasn’t fair that he had to meet someone so attractive so early in the morning, Essek thought derisively. 

“One venti matcha latte with almond milk and a single pump of agave, one venti iced caramel macchiato, as light on the ice as possible, and one tall black coffee,” Essek said in a perfectly even and rehearsed tone, working past the fact he felt like he was being punched repeatedly in the face each time he noticed something new about the extremely handsome man. He was wearing a nametag but he just couldn’t focus enough to read it. His hands were large. Really large. Gods above and below, were bakeries always this warm? 

“Which blend would you like for the black coffee?” 

“What?” Essek asked, startled because for some reason the handsome man was still talking to him. 

“For the black coffee,” the man repeated, pointing to the different...canniesters? What did you call those? He didn’t know the word. Coffee-holder would be what he would call it in Undercommon. Essek didn’t like this. He was going off script. This was why he hated new places. “We have three blends. Dark, medium, and light.” 

Did it matter? Essek thought, now concerned that it did. He had always just assumed that the different types..obviously were roasted for different times. But it all tasted the same to him. 

“Dark,” Essek said, feeling as if this had been happening for an hour. He needed to go lay down. The handsome man began to press the buttons into his register. 

“Would you like anything else? We have some samples of our honey-buns,” the man said, motioning to the tray on the counter with bite-sized portions cut out. “They are our highest seller for breakfast items.” 

“I’ll take a dozen,” Essek said. Hopefully this too would help ease the fact he was definitely late, plus, the office-girls always loved sweet things. He offered his card to the cashier, who motioned to the coins-only sign. “I’m sorry, sir. Card reader is down unfortunately. Haven’t had a chance yet to renew the enchantment.”

“It’s no problem,” Essek said, fishing out his coin purse and placing the coins into his hand. His skin brushed--hot, no he wasn’t thinking about it.  

“Of course,” the man said. “I’ll get that ready for you. I’ll need a name for the coffees though.”

“Essek.” 

“Thank you.”   

Essek stepped to the side, the place labeled with pick up. Essek stood there, trying to be interested in his phone. Empire News Network was reporting about some sort of sea creature sighting by sailors. He was more interested in the little white-board by the pick up station. Written in beautiful looping cursive was “Send me a Message!”, the name of the messaging and photo app that was popular nowadays. There was a list of names...most likely employees: @nottthebrave, @captntusktooth, @ohnoregard, @caddyshack, @orphanmaker, @littlesapphire, @caleb_widogast, and @frumpkinthefeyking. Above them all was @XhorhausBakery, the emblem with the little cat and the crown next to a tree. 

Bad idea, Essek thought, though his own Message was open. This was a bad idea. But which one was the hot cashier? It wouldn’t hurt...just to follow him would it? He needed to figure out which one of them was the hot cashier, but, he didn’t think he could look at the hot cashier for long without his eyes burning. 

“Coffees and honey-buns for Essek!” 

The cheerful accented voice came from the blue tiefling, who nearly leaned over the counter. She was dressed in a white dress and the blue apron, and wore a pink bandana tied to the top of her head in front of her curled horns. On the front of her apron was pinned the name tag, “Hi I’m Jester!” 

“You made the right choice, though I also love the elephant ears, oh and the macarons, but don’t get me started on the cupcakes!” Jester said excitedly, giving him the drinks in the drink holder and the box. The box itself was a simple robin’s egg blue, but it was tied with a pretty pink ribbon. “You should come back for the cupcakes! We enchant them so they give you different sensations as you eat!” 

“Are all the sweets here enchanted?” Essek asked, suddenly now very nervous about the box of treats he was holding. 

“Yep! We’re a maaaagic bakery,” Jester said, with her fingers wiggling on the word magic. Essek noticed a holy symbol of some sort tied to her wrist. 

“What do these do?” Essek asked, holding up the box. 

“Oh! Those? The honey changes flavors, and it gives the scent of flowers as you chew! Like a little bee going through a field,” Jester said excitedly. “Right Caleb?” 

Essek’s head whipped to the side so fast he probably almost broke something. There was a large hand that raised with a thumb’s up. Hot cashier was Caleb. 

“Thank you,” Essek said, and without any further ado he was out of the bakery like hellhounds were at his feet. 

Essek managed to get to the meeting within the bounds of polite lateness. The Bright Queen accepted her drink, as did her wife Quana. Essek handed the box of honey-buns off to the receptionists who took them gleefully. He spent the first part of the morning responding to emails and inquiries. He quickly got together the itinerary for her next visit to Assarius for the conference on magic education. He absently pawed at his coffee, taking a quick sip. The coffee was good enough that he paused for a moment, before shaking his head. It was all mental, after all, it was just black coffee. It didn’t stop him from downing it though. 

“Essek,” Leylas Kryn said as she left her office. Essek ripped his tome-pad from its charging station and followed her as he usually did. “Thank Luxon, at least you are able to keep appointments. Why are people so incapable of keeping to schedule. You took care of the itinerary?” 

“Yes, the schedule was sent out to you and the core ambassadors five minutes ago,” Essek said as he tapped the screen open. “Travel has been booked, your private plane should be ready to go at 8:00. Hotel at the Pillow Trove has been arranged--the Royal Suite, as usual. I also made sure to set restaurant options for you, though I have of course included both my recommendations as well as your travel agent.” 

“Tell Orphea that I said no on the model she chose for the Tal’dorei spread. I said I wanted young, fresh, illuminating. She sent tired and dowdy. We want people to be celebrating the Xhorhassian cultural boom, the renaissance of our people might I add, and not rolling their eyes. Also RSVP that party Zethris Olios is holding if you haven’t done so.” 

“Already taken care of, ma’am. I told the driver to pick you up at 9:45 sharp, and made sure to request the drink selections for your entourage...in mini-bottles, of course.” 

“Wonderful work, Essek as always I know I can count on you,” she said with a nod before looking back at him. “And by the way, that latte you got me today was fantastic. I know Quana greatly enjoyed her drink as well. The girls were raving about those...uh...honey-buns all morning too. Make that your usual stop if you don’t mind. No use going to a coffee shop and a different bakery when you can just get everything at one place.”

Essek nearly tripped over his own feet, but managed to catch himself. After all, he couldn’t scuff his shoes. He had just bought them. 

“Of course,” Essek said, trying to write the reminder in his phone...his Message was just staring at him...hot cashier-Caleb taunting him. He had thought it would be one time. He could follow the man on his public Message page and oggle at him because he would never see him ever again. Attraction was so much neater and simpler if the people on the other end of it...well...if they were simply reduced to pictures of them and their cat maneuvering a coffee machine.  

It was fine though, Essek snapped at himself. He was an adult. He could deal with looking at an attractive man every morning. If anything, it would be a nice distraction from the daily grind. 

“Essek!” Maruo crowed from her office space as they walked by, her goblin ears perked up excitedly. “Those pastries you got were amazing! I was gonna eat the last one, but did you want it?” 

"No thank you...I don't particularly like sweets," Essek said, as graciously as possible. Leylas Kryn raised an eyebrow at him. She waved at Maruo who gave her the honey bun instead. 

"You don't like sweets?" she asked him, sounding extremely suspicious as they continued to walk. The sound of Leylas Kryn’s heels were enough to get everyone in the hallway to move out of her way. As they walked towards the elevator, the drow woman in it exited with a nod of her head and seemed content to wait for the next one.  

"Not really," Essek admitted. He couldn't remember the last pastry he had eaten. Part of the issue was that he didn't get very hungry. That morning he had a breakfast bar...the night before...well he had eaten leftover take out. He didn't remember eating lunch at all yesterday--he probably hadn't. He had been on the phone with the interviewer. Most of the time, he got home and was simply too exhausted to make a substantial effort. 

The other part of it was food didn't hold much appeal to him. He thought back to when he was growing...minimally but growing, and he had eaten two huge meals a day. He went out to dinner with these important executives and politicians now and picked at his plate. It took such an effort to get up in the morning and to do the things he needed to do that enjoying food was low on his priorities. 

"Eat it," she ordered, shoving the honey bun in his face as they walked out of the elevator and into the main lobby. "You need a little sweetening, Essek."

"Give him a whole box," Quana Kryn chuckled as she saddled up next to Leylas as they walked to the car. She was dressed in a power suit that immaculately matched Leylas’ little black dress and red pumps. It annoyed Essek how perfectly in sync they were, especially considering that Leylas left their house at least an hour before Quana so they didn’t even have time to coordinate.  Did having sex regularly do that to a couple? Essek didn’t delve in much further with that line of questioning

"I am perfectly pleasant at all times," Essek said, with a signature smile. 

"Of course, but something sweet never hurt anyone," Leylas said with an irritatingly knowing gaze as the driver opened the door for them. “Follow us in your car?” 

“Yes, of course, I will meet you there,” Essek said, and then with a pop of the door and the engine, the Kryns were off to take on Rosohna. Essek stood on the curb for a moment, looking at the honey-bun he had in his hand. With all the excitement that a child had when taking a health potion, Essek bit into the pastry. 

It was a revelation. Still crisp on the outside, fluffy on the inside. A smooth, mellow, and yet fragrant honey and cinnamon swirl sandwiched within layers of buttery, fluffy pastry. There was the scent of spring-time and lazy summer mornings when dew was fresh on the grass and wildflowers and there was that pleasant warmth in the air, and the frosting itself was vanilla and honey and just a dash of sea-salt. 

Before he realized it, it was gone from his hand. The magic had dissipated, and left him yearning for more. 

Oh no, he thought. This couldn’t end well.  

----

With the Kryns at the conference for the week, one would think that Essek may have time to breathe. However, being one of the high-ranking people at the company meant that somehow he got even more mucked down in the day-to-day tasks. He did go to the Xhorhaus Bakery a few more times, but always called in his order ahead. He would catch a glimpse of Caleb, on occasion receive a smile or a welcome, before being handed his order and rushing right out. Essek could pretend it was the assistants' fault...or the marketing department, who were all actually obsessed with the treats he was bringing in on a daily basis. But really, he was the sucker making the point to go in there like some sort of lovestruck teenager to ogle at the cute boy behind the counter.  

When he finally arrived on his day off, it was a solid relief. Though, as usual for being a drow, Essek was up early and with little to do. Essek didn’t enjoy cleaning...he did have people who did that after all. He technically had a gym membership...but hated working out more than anything. He ought to visit his den, as any good drow boy did on his day off, but the idea of seeing his family tended to make him nauseous. His eyes caught a stack of books that he hadn’t gotten around to reading--

It was a bad idea...but he was going to do it anyway. He had never been a paragon of wisdom anyways. He dressed as comfortably as he ever let himself dress, after all, life was a performance. If he wasn’t wearing the absolute best, then he was always going to be judged as the absolute worst. And on top of that, Essek was a vain creature who spent a lot of money on deep conditionings for his curls and on his crystal facials (which, honestly, the crystals probably didn’t do anything but they felt expensive and Essek always liked feeling expensive). The one thing he could always control was the way he looked, and he liked looking good. 

With his black leather messenger bag slung on his shoulder, his peacoat buttoned, and his boots on, he headed out into the cold morning. In Roshona it was always night, but definitely not temperature controlled. Essek buried his chin more stubbornly in his scarf as he continued to walk through the streets. When he arrived at Xhorhaus Bakery, he felt appropriately wind-tousled and cold. The building itself was warm, and wafted the crippling good scents butter and vanilla to a distracting degree. 

It was busy, as Essek had guessed it would be so early in the morning. His shoulder was beginning to ache by the time he reached the front counter. But all of his earthly concerns were wiped away when he met Caleb’s blue eyes. He still wore the white shirt and apron that was the uniform most likely, but that day he was also wearing a button with a cat on his apron. He still looked devastatingly attractive in every possible way and it wasn’t fair because he looked like he had just rolled out of the bed. Essek needed at least an hour in the morning to talk himself into being even vaguely pleasant. 

“Oh! Guten Morgen, and welcome back to the Xhorhaus Bakery,” Caleb said, a certain pleasant crinkle to his expression. He was smiling a soft, gentle smile that caught Essek off guard. “What can I get you this morning?” 

“What do you recommend for coffee?” Essek asked him, placing his palms on the counter--stretching cold-bitten fingers. He was having heart palpitations, he was pretty sure. He kept trying to look at Caleb and he just couldn’t. It was like looking into the headlights of a car. “I normally just drink black coffee but…” 

“I’ll make something for you then,” Caleb offered. “I have a drink in mind. I would also recommend our turnovers today.” 

“I’ll have that then,” Essek said, handing over his coins. Caleb took it, opened the ancient looking cash register and handed back the change. Essek slid it into the tip jar. 

“Danke. Is that for here or to go?”

“Here, thank you,” Essek said, reslinging the bag and going to find a table. 

Essek took a corner table by the window and set about settling in. He balanced his messenger bag on the extra chair before pulling out his books, parchment, and his fountain pen. Essek had always enjoyed spellcraft...he had majored in it in university. Advanced Dunamancy with a minor in Spellcraft Engineering. Gods, if there had been any sort of work besides military for wizardry Essek would have pursued it as a career. But the choice had been military or starving eternal adjunct professor and Essek didn’t find either attractive. Essek had applied for an internship at the government’s Cultural Offices, and had gotten that and through that had managed to work his way up to assistant to Leylas Kryn herself. 

It was a well paying job, with fashionable perks like fancy parties. But Essek didn’t love it. He was good at it, but he didn’t enjoy it. Essek didn’t enjoy much in life, so these little treasures he snuck were so much more important. 

He was in the middle of reading the second chapter of the Durolvir Lectures on Dunamancy when movement caught his attention out of the corner of his eye. He lifted his head from his book just as the blue tiefling named Jester settled down the tray and the coffee. Her tail curled in the air like a cat catching the sight of something interesting to bat at. 

“You totally came back! I knew you would!” Jester said, leaning on the table. Her rather impressive muscles on this display and tipping the table slightly in her excitement. Essek scooped up his cup and the saucer to keep it from spilling on his book and on his notes. On the side of the cup it had the image of swans in a springtime scene, a rather quaint and adorable image. 

“I’m surprised you remembered me,” Essek noted, taking a sip of his coffee. It had milk, which was a departure from normal from him. It was smooth and creamy and honestly? The best cup of coffee he had ever had in his whole life. He hadn’t realized he had sighed until he saw Jester was still looking at him rather intently. 

“Well duh, of course I remember you. You’re hot boi!” 

“...hot boy?” Essek repeated somewhat incredulously. 

“I know your name, silly, but you are totally hot boy. Every time you’ve come in here you’ve ordered by phone, rushed in, and grabbed it. I was just surprised to see you actually sitting down this time, which you should do more because, like, we would get to hang out.”

“Well, thank you,” Essek said with a more legitimate smile. “Unfortunately, I am not very good company.”  

“I don’t believe that for a single minute,” Jester said suspiciously before shrugging playfully. “But it’s okay if you’re shy! Caleb can be shy too. So what do you do? Where are you from? What’s your mother’s name? Are you married?” 

“Are you always this curious?”

“Just about our regulars!” Jester chirped. “Ooookay maybe I lied, I’m curious about everyone but especially our regulars.”

“Well...I am not married. My mother’s name is Dierta Theylss, of Den Theylss. I am from here, and I am an assistant.” 

“Ooo, do you work for someone really cool?”

“Perhaps,” Essek said, settling down his cup as he felt that he was no longer in danger. “But I would like to keep some air of mystery.” 

“You are mysterious, Essek,” Jester said, utterly tickled-pink...or blue...by that. “Alright, well I gotta go get other people their things, I’ll be over here so just holler if you need something!”

“I will,” Essek promised but suddenly jumped as he felt the sensation of something brushing against his leg. He looked below to see a cat, a well-cared for orange tabby circling his legs. Essek was not used to cats...they were a rather foreign phenomenon that had just recently been introduced. Essek timidly reached his fingers out to brush his head and was rewarded with the creature butting its face against him. He yawned, gave him a slow blink, and then puttered off to parts unknown...which was a basket by the window.   

Now thoroughly distracted from his reading and with a plate in front of him, he took another crack at this sugar-thing. Essek took a bite from the turnover, and nearly groaned. The outside butter-puff-pastry was crisp, and the sugar nearly shattered. The inside was first caramel-apple and then it was sharp lemon and then again tart-sweet raspberry. He finished it quickly, taking long luxurious sips of his coffee after he did. Essek couldn’t help but wave over one of the servers he hadn’t met yet. It was the halfling woman who was balancing a tray full of plates and cups on her hip. On her shirt was a name tag that said “Veth”. 

“What’s up?” Veth asked curiously. 

“Do you know what sort of enchantment is being used in the baking process?” Essek asked. 

“It’s not an enchantment per say,” Veth said, brushing her apron with her free hand. “Caleb’s not an enchantment wizard, he’s a transmutation wizard.”

“Caleb is the one who developed this spell?” Essek asked. There was a fluttering of excitement in his chest. A wizard. Had someone magically engineered this man somewhere to make him absolutely perfect for Essek’s imagination? He came to this bakery to...well...enjoy his books and catch a few glimpses at the man. Essek hadn’t come there to get his heart stolen right out from his chest. 

“I helped him a bit, but yeah,” Veth said, tugging at her braid thoughtfully before she got a glint in her eyes. “If you are interested I’m sure he’d be happy to explain it to you.”

“Oh no, no,” Essek said, waving his hand desperately. Scripted conversations like ordering at the counter were totally fine. Essek enjoyed parameters and unspoken understandings of conduct, in fact, that was where he shined. But actually speaking to Caleb? Essek couldn’t think of anything more panic-inducing than that. 

“No, he’ll be absolutely thrilled!” Veth trilled excitedly. “I’ll go scrounge him up for you!”

She darted off before Essek could get in another word edgewise. This left Essek sitting there, his body nearly vibrating with uncontrolled dread. For a moment Essek seriously considered shoving his things into his bag and running out of the bakery. He wasn’t fast enough, however. As he saw Caleb pop out from behind the counter and begin to walk towards his table. He couldn’t risk never being able to come into this establishment ever again, so he just sat there as Caleb walked up to the table. He was taller than Essek had expected...maybe the counter had done something to his perspective besides giving him a barrier that allowed Essek to imagine that Caleb was some sort of perfect dreamt-up figment of Essek’s socially isolated imagination. 

“Veth said you had a question for me?” Caleb asked curiously. 

“Ah...it wasn’t anything so major...I was just curious about the spell used to change the flavors of the turnovers,” Essek said, taking a sip of his coffee to clear his suddenly clogged throat. He wished he could melt into the floor...to float away...to disappear completely. However Caleb’s open and earnest gaze kept Essek pinned there in the present. 

“It’s a modification of Minor Alchemy,” Caleb explained, taking the empty seat across from him. 

“Temporary changes the essence of one object into another for a short period of time,” Essek said, his fascination pushing back his embarrassment. “How do you do it on such a large scale then?” 

“I cast it on the filling as it’s being made,” Caleb explained, there was a certain twinkle in his eye. “Are you interested in spellcraft, Herr Essek? I see you are certainly reading some heavy texts.” 

“Oh,” Essek said, looking down at the books scattered about in front of him. “Wizardry is just a hobby of mind nowadays.”

“I don’t think Advanced Studies on Magic, Time, and Space sounds like a hobby,” Caleb joked, holding up the textbook before settling it down with a reverence that had Essek’s stomach twist. “Though I have to admit, dunamancy has been an area I’ve been extremely interested in since immigrating to Xhorhas.” 

“University is still selective...well, racist would be a better term for it...against Empire nationals,” Essek said softly, smoothing the page in front of him. “Unfortunately, it is just a hobby for me nowadays. I used to be a working wizard, but...well, the bills don’t pay themselves. It’s not a very interesting story so I won’t bore you with the details.”  

“I have been lucky enough to be able to use what I love every day with the help of my friends,” Caleb said with a knowing look. “I hope you can do that too at some point.” 

“Yes...I would like to think so,” Essek said, his fingers curling over the pages of his book. He met Caleb’s gaze and for a moment something passed between them that had Essek tingling all over and--

“Caleb, stop flirting and get back over here!” A gruff female voice called out from over the counter. The human girl in blue glowered over in their direction. Essek watched Caleb’s face turn a delightful shade of pink, unfurling across his skin like the petals of a distant flower. He was so very grateful for the shade of his skin concealing his own embarrassment. 

“I hope to see you here again sometime soon, Herr Essek,” Caleb said as he got up. 

“Just Essek,” he corrected. “And yes...sometime soon for sure.”  

Essek watched Caleb walk off, cradling the warm cup in his hands, and couldn’t help but smile.

[barbaraincucina]

Dolcetto o scherzetto?!

Cruffin

400 gr farina 80 gr zucchero 130 ml latte 50 ml acqua 50 gr burro 1 uovo un pizzico di sale 8 gr di lievito di birra 120 gr di burro  per la sfogliatura  

Sciogliere il lievito nel latte e acqua, aggiungere lo zucchero, il burro morbido, l'uovo e man mano la farina e infine il pizzico di sale Coprire e lasciare lievitare fino al raddoppio. Riprendere l'impasto lievitato, lavorarlo due minuti poi dividere in 6 parti uguali (125 gr circa). Con un mattarello tirare delle sfoglie rettangolari e sottili, spalmare con il burro morbido e arrotolare dal lato corto formando un cilindro. Riporre i cilindri ottenuti in frigo per 30 minuti dopodiché dividere ogni cilindro a metà tagliandolo per lungo con un coltello affilato. Arrotolare ogni metà a chiocciola tenendo il taglio all'esterno, mettere in stampi da muffin e lasciare lievitare nuovamente un 30 minuti. Infornare a 190° ventilato per 25 minuti circa. Una volta cotti spennellare con marmellata di agrumi o albicocche e spolverare di zucchero a velo.

Muffin con mele e yogurt

270 gr farina 120 gr zucchero 1/2 bustina di lievito per dolci 1/2 cucchiaino di cannella un pizzico di sale 2 uova 40 ml olio di semi 50 ml latte 125 ml yogurt 2 mele

Mettere in una ciotola gli ingredienti secchi e dare una mescolata. In un'altra ciotola sbattere velocemente gli ingredienti umidi. Aggiungere i liquidi al secco e dare una mescolata vigorosa (il composto non deve amalgamarsi troppo ma rimanere granuloso). Aggiungere la mela tagliata a cubetti e volendo anche dell’uvetta (precedentemente ammollata e strizzata). Distribuire l’impasto nei pirottini riempendoli solo per 2/3. Mettere su ogni muffin fettine di mela, uvetta e pinoli a piacimento. Cuocere a 200 °C per 20 minuti.

Mandorlini

2 albumi 150 gr mandorle senza pelle 150 gr zucchero 75 gr farina 2 cucchiai di Sassolino

Tritare nel mixer le mandorle con la farina. Montare gli albumi a neve con lo zucchero. Unire le farine e amalgamare delicatamente con la spatola. Unire infine il liquore. Distribuire in piccoli pirottini di carta aiutandosi col sac a poche e infornare a 130° per 30 minuti.

Cookies al cioccolato

100 gr zucchero di canna 100 g burro morbido 1 uovo 150 gr farina 30 gr cacao amaro 1 cucchiaino di bicarbonato 1 pizzico di sale 125 gr cioccolato fondente fuso 200 gr cioccolato fondente tritato grossolanamente 80 gr gocce di cioccolato

Lavorare il burro morbido e lo zucchero con le fruste elettriche fino ad ottenere un composto chiaro e cremoso. Aggiungere l’uovo e mescolare. Aggiungere la farina setacciata con il cacao amaro, il bicarbonato, un pizzico di sale, il cioccolato fuso e mescolare bene. Unire anche il cioccolato tritato, metà delle gocce di cioccolato e mescolare. Mettere l’impasto in frigorifero per 10 minuti. Con l’aiuto di un cucchiaio prelevare un po’ d’impasto e formare delle palline (con queste dosi ne verranno circa 18). Disporle ben distanziate su 2 teglie foderate di carta da forno, appiattirle leggermente e metterci sopra le restanti gocce di cioccolato. Far riposare 10 minuti in frigo e poi infornare a 160°C ventilato per circa 10-12 minuti, fino a quando si formeranno le crepe sulla superficie dei biscotti.

Crostatine con crema e mele

380 gr farina 2 uova 100 gr zucchero 80 ml olio di semi 1/2 cucchiaino di lievito per dolci

Preparare la frolla con gli ingredienti elencati: in una ciotola rompere le uova, aggiungere lo zucchero, l'olio di semi, mezzo cucchiaino di lievito. Mescolare e aggiungere la farina poco alla volta, incorporandola tutta. Lavorare l'impasto con le mani per ottenere una consistenza liscia ed elastica. Preparare la crema pasticcera come d’abitudine con 250 ml di latte. Affettare la mela rossa con la buccia in fettine sottili (col pelapatate) e bagnare con succo di limone e zucchero. Stendere la pasta e col coppapasta diametro 8 cm ritagliare dei dischi con cui foderare altrettanti stampini per muffin. Distribuire la crema e sopra di essa le fettine di mela come se fossero i petali di una rosa. Infornare a 180° per circa 20 minuti.

Biscotti alla ricotta e nutella

80 gr burro morbido 250 gr ricotta 100 gr zucchero 200 gr farina 1 cucchiaino raso di lievito per dolci 200 gr nutella

Con un cucchiaino fare 20 palline di nutella su un vassoio ricoperto di carta forno e riporre nel freezer per almeno 1 ora fino a quando la nutella non è ben congelata. In una ciotola con una frusta ammorbidire la ricotta, unire lo zucchero e mescolare, aggiungere il burro morbido e mescolare fino ad avere un composto cremoso. Unire man mano la farina ed il lievito e mescolare prima con la frusta poi appena diventa più sodo incorporare la restante farina impastando a mano fino ad avere un panetto morbido che non si attacca alle mani. Coprire la ciotola con pellicola alimentare e mettere in frigorifero per almeno 1 ora. Dopo il riposo in frigo l'impasto sarà sodo e modellabile. Prendere un po' d'impasto, circa 30 gr, schiacciarlo leggermente nel palmo della mano e mettere al centro la nutella congelata, chiudere e arrotolare velocemente l'impasto tra le mani in modo da formare una pallina. Distanziare i biscotti sulla teglia. Infornare in forno preriscaldato a 180° statico per circa 15 minuti (devono restare chiari e molto morbidi). Spolverare i biscotti con zucchero a velo.

Sfogliatine alle mele

Srotolare il rotolo di pasta sfoglia rettangolare freddo con tutta la carta da forno. Ritagliare 8 rettangoli e riporre in frigo a riposare. Nel frattempo sbucciare le mele, tagliarle a fette sottili e cospargerle di zucchero e succo di limone. Spalmare su ogni sfogliatina un cucchiaino di marmellata di albicocche lasciando un bordo di circa un centimetro tutt’intorno. Disporre le fettine di mela leggermente addossate. Infornare a 180° per 25 minuti.

Fagottini alle mele

Grattugiare due mele con una grattugia a fori larghi. Riunire le mele in una ciotola, aggiungere il succo di limone, lo zucchero e la cannella e mescolare bene. Srotolare il rotolo di pasta sfoglia e con un coppa pasta tondo 11 cm di diametro ricavare dei dischi. Versare il composto di mele e chiudere il disco a metà sigillando bene i bordi. Spennellare con del latte e con un coltello praticare dei tagli sulla superficie di ogni sfogliatina in modo da non far creare umidità all'interno. Spolverizzare con dello zucchero semolato e cuocere in forno statico preriscaldato a 200° per circa 25 minuti.

Soffioni alla ricotta

Per la pasta 300 gr farina 2 uova 80 gr zucchero 50 ml olio di semi un pizzico di lievito per dolci Per il ripieno 400 gr ricotta 4 uova 100 gr zucchero un bicchierino di Sassolino

Impastare gli ingredienti per la pasta e farla riposare per mezzora a temperatura ambiente avvolta nella pellicola. Nel frattempo preparare il ripieno: montare i tuorli con lo zucchero, unire la ricotta ben sgocciolata e infine gli albumi montati a neve. Stendere la pasta sottile e tagliare in quadrati di circa 10 x 10, foderare altrettanti stampini da muffin ben imburrati, riempire con la crema di ricotta e ripiegare i lembi di pasta (senza chiudere del tutto). Infornare a 180° per 20 minuti e poi a 160° per 45 minuti.

[dritataylor]

Giada chessy corn fritters

Giada chessy corn fritters series#

Sunny Anderson - Host of Cooking For Real co-host of The Kitchen.Ted Allen - Food and wine connoisseur host of Chopped.8 Switch to The Cooking Channel and Season 7.It consists of chefs picking out favorite dishes they've eaten in places throughout the United States, in specific categories. After being cancelled by The Food Network, it was brought back on the Cooking Channel in 2018. The program originally aired as a one-time special in late 2008.

Giada chessy corn fritters series#

The Best Thing I Ever Ate is a television series that originally aired on Food Network, debuting on J(after a preview on June 20). ( Learn how and when to remove this template message) ( July 2018) ( Learn how and when to remove this template message) Please help by editing the article to make improvements to the overall structure. Visit her at Related Posts: Cook to Thrive by Natalie Coughlin Dinner For Everyone by Mark Bittman Lucky in Love by Eleni N.This article may be in need of reorganization to comply with Wikipedia's layout guidelines. Born in Rome, Giada grew up in Los Angeles, where she now lives with her husband, Todd, and their daughter, Jade. She attended the Cordon Bleu in Paris and worked at Wolfgang Puck’s Spago restaurant in Los Angeles before starting her own catering company, GDL Foods. GIADA DE LAURENTIIS is the star of Food Network’s Everyday Italian and Giada at Home, a judge on Food Network Star, a contributing correspondent for NBC’s Today show, and the author of five New York Times bestselling cookbooks. Providing an intimate sneak peek into Giada’s day-to-day family life with Todd and Jade, and chock-full of gorgeous color photographs, WEEKNIGHTS WITH GIADA will be a new favorite for longtime fans-and a new kind of handbook for home cooks everywhere. –DESSERTS: Oatmeal, Cranberry, and Chocolate Chunk Cookies Mini Pumpkin Cupcakes with Chocolate Frosting Chocolate Mascarpone Pound Cake Apricot Oat Bars Gingerbread Affogato –BREAKFAST FOR DINNER: Breakfast Tart with Pancetta and Green Onions Almond Pancakes Peach and Cherry Frittata Fig and Brie Panini Crepes with Peanut Butter and Jam Crispy Breakfast Pita Savory Polenta with Sausage and Dried Cranberries Smoked Salmon Crostata –CHANGE OF PACE: Sweet and Spicy Greek Meatballs Thai Turkey Lettuce Wraps Asian Quinoa with Salmon Black Forbidden Rice with Shrimp, Peaches, and Snap Peas Chicken with Peruvian Chile Sauce Tofu with Miso Vinaigrette, Mushrooms, and Edamame Tilapia Fish Tacos with Arugula –MEAT, POULTRY & FISH: Grilled Sirloin Steaks with Pepper and Caper Salsa Herbed Lamb Chops with Homemade BBQ Sauce Crispy Chicken with Rosemary-Lemon Salt Turkey and Pancetta Pot Pies Salmon Cakes with Lemon-Caper Yogurt Sauce Broiled Tilapia with Mustard-Chive Sauce –PASTA & GRAINS: Farfalle Pasta Salad with Broccoli and Pearl Onions Whole Wheat Linguine with Basil, Bacon, and Shrimp Risotto with Currants, Pine Nuts, and Feta Cheese Sweet Corn and Basil Lasagna Wagon Wheel Pasta with Pancetta and Peas Orzo with Smoky Tomato Vinaigrette –BRUSCHETTAS, SANDWICHES & PIZZAS: Bruschetta with Lamb, Fontina, and Greens Mini Meatball Sandwiches Ham, Gruyère, and Apple Panini Mediterranean Halibut Sandwiches Arugula Pesto, Ricotta, and Smoked Mozzarella Pizza Antipasto Calzone Burgers à la Pizzaiola –SOUPS & SALADS: Creamy Sweet Potato and Rosemary Soup Shrimp and Sausage Cioppino Jalapeño and Cherry Tomato Gazpacho Couscous with Watermelon, Watercress, and Feta Cheese Lemony White Bean, Tuna, and Arugula Salad Roasted Salmon, Snap Pea, and Cucumber Salad Some featured recipes in WEEKNIGHTS WITH GIADA include: All of the soups, sandwiches, pizzas, pastas, and meat and fish dishes come together quickly, most in half an hour or less. As she says in the dedication, WEEKNIGHTS WITH GIADA is “for everyone who comes home after a long day and wonders what to cook for dinner.” Flavor, freshness, and fun take center stage while cooking times, pots dirtied, and stress are kept to a minimum. Here is Giada at her most inventive-and at her most laid-back. Now, for the first time, in WEEKNIGHTS WITH GIADA: Quick and Simple Recipes to Revamp Dinner (Clarkson Potter on sale March 27, 2012), Giada tackles weeknight cooking in her vibrant signature style.Īs Jade grows up and schedules get busier, Giada has developed fantastic go-to recipes to get a delicious meal on the table in a flash. Giada De Laurentiis is one of America’s most-loved culinary stars, adored for her Food Network hit shows and her New York Times bestselling cookbooks alike. I hope these recipes inspire you and your family to gather around the table (or picnic blanket!) for some fantastic dinners-and, most important, a whole lot of fun. Weeknights with Giada Giada De LaurentiisĢ1 is what weeknights look like in my house.

[nutterylk]

🌰 Our gluten-free chestnut flour is an earthy, uniquely textured flour that would be a fabulous addition to your pantry. Made from dry roasted chestnuts, this versatile flour can be incorporated into a range of recipes. Blending chestnut flour into pie crust yields a sweet, slightly nutty flavor while using chestnut flour in cakes, cookies and sweet breads adds density and heartiness. Chestnut flour is prevalent in certain regions of Italy. Some Italians use chestnut flour to make crepes, which are called necci, and are served plain or with ricotta and honey. Castagnaccio is a subtly sweet chestnut cake from Tuscany made of only chestnut flour along with pine nuts, raisins and rosemary. Now available for orders from Nuttery.lk (link in bio) 😇 Prices starting at LKR.290 for 55g Island wide delivery 🚚 (at The Nuttery) https://www.instagram.com/p/COnAWRFhT7t/?igshid=1vd9kr5iw8r1y

[spread2theworld-blog]

Ketogenic Breakfast Cookbook: Quick & Easy for Weekdays / Brunch for Weekends Eating breakfast kick starts your metabolism, boosts your focus and stops you reaching for that cookie mid-morning Skipping or a poor breakfast results in poor concentration, feeling lethargic and reaching for the cookies mid-morning. But during the week you are too busy and at the weekend you do not want eggs again. The keto breakfast cook has the solutions; fuel your weekdays with quick & easy breakfasts and enjoy the weekend with delicious brunch recipes. Breakfast is the most important meal of the day, but usually the most boring. On a weekday, try something new that is still quick and easy... or you can make it the night before for grab on the go! On the weekend, when you have more time, enjoy a Keto brunch and relax. Quick & Easy Weekday Recipes: High Protein Pancakes Buffalo Blue Cheese Omelet Bacon and Egg Fat Bombs Mocha Chia Pudding Pumpkin Spice Muffins Warm Grain Free Cereal Weekend/Brunch Recipes: Cheddar and Green Onion Soufflé Eggs Benedict (with a Protein Bun) Kale, Ricotta, and Sausage Pie Santa Fe Frittata Italian Breakfast Casserole Ham and Cheese Fritters Chicken and Mushroom Cream Crepes

[gethealthy18-blog]

37 Matcha Green Tea Recipes

New Post has been published on http://healingawerness.com/news/37-matcha-green-tea-recipes/

37 Matcha Green Tea Recipes

We’ve been gathering a list of some fun matcha recipes so you can pick and choose which way to enjoy your matcha! All of these matcha green tea recipes harness its unique benefits — whether it’s in the form of tea, smoothies, lattes, or even cookies!

Matcha green tea recipes fit the bill perfectly today, don’t they? Seeing as how St. Patty’s day is almost here, green is the color du jour and we’re all about delicious, healthy recipes around here, right? See, it’s a matcha made in heaven! (Sorry, I had to.)

So what’s so special about matcha tea, anyway?

We’ve been seeing tons of research on the benefits of green tea pop up around the interwebz lately, and to make a long story short, matcha is like regular green tea on steroids!

Matcha is a special form of powdered green tea.  It’s loaded with antioxidants — one cup of matcha tea can contain more than 137x the antioxidants as regular green tea! (source)

Matcha also contains a high amount of the amino acid L-theanine, which can reduce mental stress, improve brain performance, and boost mood. (source)

(By the way, this is the matcha green tea powder I use.)

Because matcha is essentially super-powered green tea, it also has these awesome green tea benefits (in superpower form, of course):

PS: Order your own matcha green tea powder HERE.

37 Matcha Green Tea Recipes

Beverages

1. Hot Cinnamon Buttered Matcha

2. Green Tea Frappuccino

3. Matcha Mate Almond Latte

4. Matcha Tea Latte

5. Iced Coconut Matcha Latte

6. Iced Matcha and Salted Caramel Latte

7. Pomegranate, Blueberry, and Matcha Tea Slushy

8. Iced Matcha Green Tea with Watermelon

9. Coconut Cherry Matcha Smoothies

10. Matcha Green Tea and Pineapple Smoothie

11. Cranberry Super Smoothie with Matcha

12. Orange Matcha Smoothie

13. Matcha Mint Chip Smoothie

Breakfast

14. Matcha Pancakes

15. Coconut Matcha Green Tea Oatmeal

16. Matcha Green Tea Chia Pudding

17. Matcha Green Tea Waffles

18. Paleo Mini Matcha Muffins

19. Green Tea Crepes with Matcha Ricotta Filling & Raspberry Sauce

20. Coconut Matcha Energy Bars

21. Chocolate Matcha Energy Balls

22. Matcha Macadamia Nut Butter

Dessert

23. Matcha Green Tea Chocolate Chip Cookies

24. Matcha White Chocolate Bark with Coconut and Raspberries

25. Raspberry Matcha Macarons

26. Raw Matcha Macaroons

27. Raw Matcha, Rasberry, and Acai Macaroons

28. Matcha Green Tea Truffles

29. Raw Matcha Truffles

30. Matcha Coconut Butter Cups

31. Matcha Green Tea Coconut Fudge

32. Mint Matcha Superfood Fudge

33. Cocoa Cupcakes with Matcha Frosting

34. Marbled Matcha Lemon Raw Cheesecake

35. Roasted Blueberries and Cream Matcha Popsicles

36. Matcha Green Tea Latte Popsicles

37. Banana Matcha Tea Ice Cream

MORE OF OUR RECIPE COLLECTIONS TO ENJOY:

Love this post? Pin “Matcha Green Tea Recipes” below!

Elizabeth is the founder of The Nourished Life and has been writing about natural living for 12 years. Her work has been featured at Shape, Bustle, and Mother Earth Living. Her mission is to help you lower your stress levels and find fun ways to become happier and healthier. Read more about Elizabeth here.

Source: https://livingthenourishedlife.com/37-matcha-green-tea-recipes/

[ryctone]

Family Portrait.

[runfront3-blog]

linguine and clams

It’s only the first day of summer and I’m already weeks deep into our unofficial dish of it, linguine alle vongole, preferably hastily prepared about 10 to 15 minutes before we dive in, eaten outside with a current favorite rosé, caprese salad and a massive bowl of kale caesar (from SKED). It’s infinitely summery. It’s pasta, but I don’t feel like I need a nap after I eat it. And hey, there’s even a t-shirt to go with it (hat tip).

You do not need one fancy thing to make it, save the freshest clams you can find. You can pick them up on the way home from the beach or sprinkler park or wherever you’re going to spend your summer day now that cooking will be the easiest part of it. I prefer manila clams, as they’re smaller and, I’m convinced, sweeter, but littleneck or cherrystone are fine as well. From there, a glug of oil, red pepper flakes, a lot of garlic, a cup of wine, a bag of dried pasta, a lump of butter, a squeeze of lemon, and a pile of chopped parsley, and boom, so easy let’s do it again every week.

The only thing I’m extremely bad at when I make it is measuring, which I’m sure fills you with confidence right now. If you were interviewing me as I was cooking it and said “how much garlic did you just chop?” I’d be like an impenetrable grandmother and say “some” but I mean “a lot” and possibly even “all of it” (it = a head of garlic) when I double this. We’ll call it 7 cloves. Whaaat, you say, did you invite vampires over? But it settles in so well with the other ingredients, it will still not be the first thing you taste. If you ask me how much olive oil I put in the pan to heat the garlic, I’d say, “a glug” or “just coat the pan.” Parsley? A big handful. Butter? A lump. (Note: Every cook who has ever told you they added only a “pat” of butter lies.) Pepper flakes? As much as your crew can handle. Salt? Go for it. Pasta? Eh, about a pound, but what I really mean is, if you guys are a 7 to 8 servings to a pound bag people, do that here; if you’re 3 or 4 to a pound, do that instead. Clams? Well, are clams-as-centerpiece or clams-as-accent people? Depending on where you fall, you might want a scant 1/2 to a generous 3/4 pound per person. Shown here is the latter, and it’s doubled, and this isn’t even all of them, and we still only had pasta left at the end of the meal, and this was just a normal Sunday for my husband’s family, which is why I love them. Know your audience. Written below are more middle-of-the-road amounts that will make most people happy.

A few other things I hope to head off before anyone asks: – Deb, I don’t eat clams: Try this with mussels! Or shrimp, although I’d sauté or grill them instead of steaming them. – Deb, I don’t eat fish at all: Ah! I really want to make this with either chickpeas or artichokes, but be ready to tweak flavors as needed, as clams provide their own flavorful broth in a way that these ingredients will not. In both cases, you are now allowed to finish it with parmesan. If you wish to finish the seafood version with parmesan, just warn me before you tell me so I can cover my ears. – Deb, I don’t want to eat pasta: My favorite pasta swap is actually white beans, either giant (like we do here) or smaller ones more readily available in cans. Maybe you cook dried beans like these chickpeas and pour the warm clams and their juices over them? – Deb, I really only care about the clams: On it! Try these garlic, wine, and butter steamed clams with grilled bread, Portuguese-style. – Deb, I only want to make the caprese salad: (How did you know what my lunch was!) I take two approaches to caprese salad when I’m using grocery store (and not recently-picked, peak-season tomatoes, still a couple weeks off here): 1. Find the best ones you can get and season them well. 2. Find the best ones you can get and slow-roast half of them. This combination of some tart/chewy tomatoes and fresh ones is addictive, and hides a multitude of tomato imperfections. In both cases, add mozzarella or burrata, a few leaves of fresh basil, olive oil, and coarse salt to taste. Balsamic vinegar is not traditional on authentic caprese, but you should make food the way you like it. I add a few drops when the tomatoes are mediocre.

Previously

One year ago: Stovetop Americanos, Easy Drop Berry Shortcakes and Zucchini Grilled Cheese Two years ago: Strawberry Milk, Corn and Black Bean Weeknight Nachos, and Funnel Cake Three years ago: Saltine Crack Ice Cream Sandwiches, Strawberry Cornmeal Griddle Cakes, Strawberry Cheesecake Ice Cream Pie Four years ago: Valerie’s French Chocolate Cake and Limonada de Coco Five years ago: Espresso Granita with Whipped Cream Six years ago: Broccoli Parmesan Fritters and Cold Rice Noodles with Peanut-Lime Chicken Seven years ago: Rich Homemade Ricotta and Linguine with Pea Pesto Eight years ago: Shaved Asparagus Pizza, Root Beer Float Cupcakes and Lamb Chops with Pistachio Tapenade Nine years ago: Lemon Mint Granita, Pickled Sugar Snap Peas, and Springy Fluffy Marshmallows Ten years ago: Dead Simple Slaw + 6 Heat Wave Reprieves, 10 Paths to Painless Pizza-Making, and Pistachio Petit Four Cake Eleven years ago: Gateau de Crepes

And for the other side of the world: Six Months Ago: Dutch Apple Pie 1.5 Years Ago: Union Square Cafe’s Bar Nuts and Homemade Irish Cream 2.5 Years Ago: Potato Kugel, Pull-Apart Rugelach, Tres Leches Cake and a Taco Party 3.5 Years Ago: Decadent Hot Chocolate Mix and Gingerbread Biscotti 4.5 Years Ago: Sweet Potato Cake with Marshmallow Frosting, Cigarettes Russes Cookies, and Sugared Pretzel Cookies

Linguine with Clams

Servings: 5 to 6

Time: 20 to 25 minutes

Print

The photos in this post show the staggering portions I used for 8 people (5 pounds clams and 2 pounds pasta; we had a lot of pasta leftover and no clams so I’ve adjusted accordingly). Please take note of what I said above, re: typical portions in your crew when estimating, and adjust as needed for most or less pasta or clams.

Kosher salt

1 pound dried linguine

2 tablespoons olive oil

About 7 cloves garlic, minced

Red pepper flakes, to taste

1 cup crisp, dry white wine, doesn’t have to be fancy

3 1/2 to 4 pounds manila (my first choice), cherrystone, or little neck clams

3 tablespoons salted or unsalted butter

1 cup chopped flat-leaf parsley

1 lemon

If you think your clams may not be clean, wash them first: Fill a large bowl with cool tap water and place the clams in it. Let them soak for 20 minutes during which they’ll expel any sand and grit.

Cook linguine: Bring a large pot of very well-salted water to a boil and cook linguine until it is tender but still with a good bite left to it, about 1 minute less than the final doneness you’d prefer. Carefully ladle out (about) 1 cup of pasta water into a glass or bowl, set aside. Drain pasta, discarding remaining cooking water.

Cook the clams: In your empty pasta pot or a large sauté pan with a lid, drizzle oil in empty pot and add garlic, a couple pinches of pepper flakes (up to a teaspoon is great here for people who like more heat), and kosher salt, I use about a teaspoon here but use less if you’re nervous. Turn heat to medium, stirring the garlic and pepper flakes until the garlic begins to sizzle and just barely begins turning golden brown. Add wine and half of reserved pasta water and turn heat up so that it boils. Add clams (discarding the water they were soaking in) and cover pot to steam them open. Manila clams take 3 or so minutes to steam open; cherrystone and/or little neck can take up to 5 to 7 minutes. Peeking under the lid is fine.

[If you’re really obsessive like me, after a minute or two, you might open the lid and start removing, with tongs, the ones that have opened. It’s basically like playing one of those fishing games at a beach carnival, where the fish mouths open wide with a prize inside, except these you can actually catch and eat.]

Finish the dish: Scoop cooked clams into a large bowl with a slotted spoon, discarding any that don’t haven’t opened, and leaving the cooking liquid behind. Simmer the cooking liquid in the pot until it has reduced slightly; you want a little less than cup. Taste for seasoning; adjust as needed. Add butter and, once it has melted, add drained linguine and half of parsley; cook them together for 1 minute, tossing frequently, until linguine is well-coated and only a little liquid remains at the bottom. If needed, use some or all of remaining pasta water to keep pasta loose. Add clams (and any liquid that has collected in the bowl) to the pot and toss to combine, once or twice, then tip whole mixture into serving bowl.

Finish with lemon juice, to taste, and remaining parsley. Eat right this very second.

Source: https://smittenkitchen.com/2018/06/linguine-and-clams/

[syrupeel6-blog]

marbled raspberry pound cake

This small, fearless wildling we literally just brought home from the hospital turned three a couple weeks ago, but despite my certainty that we just got her, I won’t lie, this feels like a gazillion years ago because when did she not have hair. Strangers on the street often ask us about her hair, and I get it, I do. She’s small, it is big, and also red and with spiral curls going in every direction and there are three other members of our family and none of us have spiral curls or red hair. This isn’t the only way she’s already her own fierce little person. I was definitely not into dolls or dresses growing up, so I watch with awe as she plays for hours with her very pink baby doll, the doll’s stroller, the doll’s purse, the doll’s crib and high chair; when she comes home after being out all day, she likes to sit quietly with her baby on her lap on the sofa for a while to catch up and it is, objectively (I am known for my objectivity when talking about my kids), one of the cutest things I’ve ever seen.

So when asked what kind of birthday cake she wanted, she said “PINK!” And I said, “But what flavor?” “Pink.” And also, “Not brown, Yacob likes brown.” (This is true.) And I thought about making the pink lady cake but we ended up not having a big party that required so much cake, just bringing cupcakes to camp* and then going out to dinner with family. Instead, I went in a simpler direction, loosely inspired by a marbled pink and white cake we saw in the pastry case at Starbucks (but didn’t try so no idea how the taste lines up), a few weeks before. Adding a spoonful of raspberry puree into the glaze turning it ferociously pink, much to her glee, and stretching it into this doughnut-shaped pan I bought earlier this summer on a whim made it look like a giant pink emoji of a doughnut, an unequivocal hit with three year-olds, eight year-olds, and everyone who saw the cake go by at the restaurant. [I resisted the urge to say “And the color is all natural! And that’s not plasticky fondant!” — for once — but it was hard.]

Of course, you do not need a cutesy cake pan to make this. You can make it as a single loaf or double it in a traditional tube or bundt. You also don’t need much time; I made this entire cake in under two hours and it goes even faster if you don’t have to cool it so the glaze stays in place. As a birthday cake after a big dinner, it was exactly right — not too heavy or sweet, but still cute as a button. It would be great for brunch or lunch this weekend or, you know, now. It’s Cake O’Clock somewhere, right?

* I used the berry buttercream and sheet cake from The Smitten Kitchen Cookbook to make pink frosting on vanilla cupcakes.

Previously

One year ago: German Chocolate Cake + A Wedding Cake Two years ago: Eggplant with Tomato and Yogurt Relish and Blueberry Bread and Butter Pudding Three years ago: Takeout-Style Sesame Noodles with Cucumber Four years ago: Summer Squash Gratin with Salsa Verde and Bourbon Slush Punch Five years ago: Mama Canales-Garcia’s Avocado Shrimp Salsa and Banana Nutella and Salted Pistachio Popsicles Six years ago: Zucchini Bread Pancakes and Zucchini Tomato and Rice Gratin Seven years ago: Corn Buttermilk and Chive Popovers and Sugar Plum Crepes with Ricotta and Honey Eight years ago: Scalloped Tomatoes with Croutons, Raspberry Brown Sugar Gratin and Summer Succotash with Bacon and Croutons Nine years ago: Watermelon Lemonade, Light Brioche Burger Buns, Blueberry Boy Bait, and Lemony Zucchini Goat Cheese Pizza Ten years ago: Nectarine Mascarpone and Gingersnap Tart and Herbed Summer Squash and Potato Torte Eleven years ago: Pearl Couscous with Olives and Tomatoes and Zucchini Bread

And for the other side of the world: Six Months Ago: Banana Oat Weekday Pancakes and Stromboli, Scaccia-Style 1.5 Years Ago: An Easier Way To Make Cookies and Guacamole 2.5 Years Ago: Cabbage and Sausage Casserole and Leek, Ham, Cheese and Egg Bake 3.5 Years Ago: Make Your Own Vanilla Extract and Fried Egg Salad 4.5 Years Ago: Homemade Dulce de Leche and Cheese Blintz

Marbled Raspberry Pound Cake

Servings: 8

Time: Less than 2 hours

Print

The cake, as written below, makes 1 standard loaf. To make it in the doughnut-looking pan I show, you’ll want to use 150% of the recipe (it bakes in 38 to 40 minutes). To make a bundt or tube cake, you’ll want to double the recipe (it will take anywhere from 45 to 60 minutes, as shapes range a lot). For the doughnut or bundt cake, I double the glaze. For the raspberries, fork-mashing is easier, but if you’re bothered by seeds or want the smooth appearance you see in the top photo, you’ll want to blend the berries and sieve out the seeds. For the glaze, you could make it with a spoonful of raspberry puree (for this, you’ll definitely want a seedless puree), you could make it with lemon juice, or a mix of both. Or you can skip it for a less sweet cake; it’s perfectly lovely with just a dusting of powdered sugar to finish. For a little more lemon flavor, you can squeeze that half lemon you use for zest and measure the juice (it should be 1 to 2 tablespoons), then use that much less sour cream in the white portion of the cake, adding them at the same time. Finally, a little shopping note: Around here, raspberries come from the grocery store in 6-ounce clamshells, which neatly provides the 1 cup (5 ounces) you’ll need for the pink portion of the cake and the last few you’ll need for a pink glaze.

Butter or cooking spray to coat pan

1 cup (200 grams) granulated sugar

1/4 teaspoon fine sea or table salt

Finely grated zest from half a lemon

1/2 cup (115 grams) unsalted butter

2 large eggs

2 teaspoons baking powder

1 cup (130 grams) all-purpose flour plus 1/2 cup (65 grams) all-purpose flour, divided

1/2 cup (125 grams) sour cream, creme fraiche, or full-fat plain yogurt

1 gently heaped cup (140 grams or 5 ounces) fresh raspberries

3/4 cup (90 grams) powdered sugar

1 tablespoon raspberry puree (for a pink glaze, from a few tablespoons or 1 ounce fresh raspberries), or lemon juice

1 to 2 tablespoons milk

Heat oven to 350 degrees F. Coat a standard loaf pan (either 8″x4″ or 9″x5″, or any size between, will work here) with nonstick baking spray or butter, making sure to get into the corners.

Place sugar and salt in a large bowl. Zest lemon into sugar and rub it together with your fingertips; this helps the lemon release the most flavor from it. Add butter and use an electric mixer to beat it with the sugar until fluffy. Add eggs, one at a time, beating well with each addition. Scrape down bowl. Sprinkle cake surface with baking powder and mix it until very well combined. Scrape down sides of bowl again. Add 1 cup (only) of the flour and beat just until it’s no longer visible.

Place raspberries in the bottom of a second medium-large bowl and mash with a fork until mostly broken down but still a little lumpy; you’ll have about 1/2 cup mashed. [If you really dislike raspberry seeds and/or want a smoother look, you can blend the berries until smooth and press them through a fine-mesh strainer — into this second bowl — to remove seeds.] Pour half of the cake batter on top of raspberries (if you have a scale, you can zero out the weight of the bowl and raspberries; half the batter weights 277 grams) but wait, don’t mix it yet.

Instead, go back to the first bowl of batter, the one without raspberries, and add sour cream. Beat to combine. Add 1/4 cup flour, and beat just until smooth. (By beating the “white” batter first, you can reuse you beaters without washing them for the pink batter without muddying the look.)

Beat the raspberries and second half of the cake batter together until smooth. Add final 1/4 cup flour, and beat just until smooth.

Dollop batters in alternating spoonfuls into bottom of prepared loaf pan. Roughly “checkerboard” the rest in, meaning that you’ll drop a pink batter dollop and then a white one and vice-versa until both batters are used up. Drop your pan onto the counter a couple times from a few inches high, to help tap out air bubbles. Use a butter knife or small offset spatula to make a few figure-8s through the batters, marbling them together — but just a little, say, 4 to 5 figure-8s. Any more and the swirls may not look distinct when you cut the cake.

Bake loaf cake for 50 to 55 minutes, or until a toothpick inserted into the center of the cake comes out batter-free. Let cool for 15 minutes in pan, then run a knife around cake and gently remove. Let cake cool completely on rack (I hasten this along in the freezer) before glazing, if using a glaze.

To make your glaze, place powdered sugar in a medium bowl and add raspberry puree (for this, it’s best if you press the berries through a fine-mesh sieve to remove seeds, or it won’t have a smooth pink look) or lemon juice. Whisk to combine, but it will almost definitely be too thick. From here, add milk, a teaspoon at a time, until you can whisk the sugar into a thick but loose glaze. Spoon on top of cooled cake and nudge it to the edges with your spoon or an offset spatual so that it drips where you’d like it to. Cover with sprinkles, if using.

Cake keeps for 4 to 5 days in the fridge. If there’s no milk in your glaze, you can store it at room temperature.

Source: https://smittenkitchen.com/2018/08/marbled-raspberry-pound-cake/

[fifthnerve6-blog]

linguine and clams

It’s only the first day of summer and I’m already weeks deep into our unofficial dish of it, linguine alle vongole, preferably hastily prepared about 10 to 15 minutes before we dive in, eaten outside with a current favorite rosé, caprese salad and a massive bowl of kale caesar (from SKED). It’s infinitely summery. It’s pasta, but I don’t feel like I need a nap after I eat it. And hey, there’s even a t-shirt to go with it (hat tip).

You do not need one fancy thing to make it, save the freshest clams you can find. You can pick them up on the way home from the beach or sprinkler park or wherever you’re going to spend your summer day now that cooking will be the easiest part of it. I prefer manila clams, as they’re smaller and, I’m convinced, sweeter, but littleneck or cherrystone are fine as well. From there, a glug of oil, red pepper flakes, a lot of garlic, a cup of wine, a bag of dried pasta, a lump of butter, a squeeze of lemon, and a pile of chopped parsley, and boom, so easy let’s do it again every week.

The only thing I’m extremely bad at when I make it is measuring, which I’m sure fills you with confidence right now. If you were interviewing me as I was cooking it and said “how much garlic did you just chop?” I’d be like an impenetrable grandmother and say “some” but I mean “a lot” and possibly even “all of it” (it = a head of garlic) when I double this. We’ll call it 7 cloves. Whaaat, you say, did you invite vampires over? But it settles in so well with the other ingredients, it will still not be the first thing you taste. If you ask me how much olive oil I put in the pan to heat the garlic, I’d say, “a glug” or “just coat the pan.” Parsley? A big handful. Butter? A lump. (Note: Every cook who has ever told you they added only a “pat” of butter lies.) Pepper flakes? As much as your crew can handle. Salt? Go for it. Pasta? Eh, about a pound, but what I really mean is, if you guys are a 7 to 8 servings to a pound bag people, do that here; if you’re 3 or 4 to a pound, do that instead. Clams? Well, are clams-as-centerpiece or clams-as-accent people? Depending on where you fall, you might want a scant 1/2 to a generous 3/4 pound per person. Shown here is the latter, and it’s doubled, and this isn’t even all of them, and we still only had pasta left at the end of the meal, and this was just a normal Sunday for my husband’s family, which is why I love them. Know your audience. Written below are more middle-of-the-road amounts that will make most people happy.

A few other things I hope to head off before anyone asks: – Deb, I don’t eat clams: Try this with mussels! Or shrimp, although I’d sauté or grill them instead of steaming them. – Deb, I don’t eat fish at all: Ah! I really want to make this with either chickpeas or artichokes, but be ready to tweak flavors as needed, as clams provide their own flavorful broth in a way that these ingredients will not. In both cases, you are now allowed to finish it with parmesan. If you wish to finish the seafood version with parmesan, just warn me before you tell me so I can cover my ears. – Deb, I don’t want to eat pasta: My favorite pasta swap is actually white beans, either giant (like we do here) or smaller ones more readily available in cans. Maybe you cook dried beans like these chickpeas and pour the warm clams and their juices over them? – Deb, I really only care about the clams: On it! Try these garlic, wine, and butter steamed clams with grilled bread, Portuguese-style. – Deb, I only want to make the caprese salad: (How did you know what my lunch was!) I take two approaches to caprese salad when I’m using grocery store (and not recently-picked, peak-season tomatoes, still a couple weeks off here): 1. Find the best ones you can get and season them well. 2. Find the best ones you can get and slow-roast half of them. This combination of some tart/chewy tomatoes and fresh ones is addictive, and hides a multitude of tomato imperfections. In both cases, add mozzarella or burrata, a few leaves of fresh basil, olive oil, and coarse salt to taste. Balsamic vinegar is not traditional on authentic caprese, but you should make food the way you like it. I add a few drops when the tomatoes are mediocre.

Previously

One year ago: Stovetop Americanos, Easy Drop Berry Shortcakes and Zucchini Grilled Cheese Two years ago: Strawberry Milk, Corn and Black Bean Weeknight Nachos, and Funnel Cake Three years ago: Saltine Crack Ice Cream Sandwiches, Strawberry Cornmeal Griddle Cakes, Strawberry Cheesecake Ice Cream Pie Four years ago: Valerie’s French Chocolate Cake and Limonada de Coco Five years ago: Espresso Granita with Whipped Cream Six years ago: Broccoli Parmesan Fritters and Cold Rice Noodles with Peanut-Lime Chicken Seven years ago: Rich Homemade Ricotta and Linguine with Pea Pesto Eight years ago: Shaved Asparagus Pizza, Root Beer Float Cupcakes and Lamb Chops with Pistachio Tapenade Nine years ago: Lemon Mint Granita, Pickled Sugar Snap Peas, and Springy Fluffy Marshmallows Ten years ago: Dead Simple Slaw + 6 Heat Wave Reprieves, 10 Paths to Painless Pizza-Making, and Pistachio Petit Four Cake Eleven years ago: Gateau de Crepes

And for the other side of the world: Six Months Ago: Dutch Apple Pie 1.5 Years Ago: Union Square Cafe’s Bar Nuts and Homemade Irish Cream 2.5 Years Ago: Potato Kugel, Pull-Apart Rugelach, Tres Leches Cake and a Taco Party 3.5 Years Ago: Decadent Hot Chocolate Mix and Gingerbread Biscotti 4.5 Years Ago: Sweet Potato Cake with Marshmallow Frosting, Cigarettes Russes Cookies, and Sugared Pretzel Cookies

Linguine with Clams

Servings: 5 to 6

Time: 20 to 25 minutes

Print

The photos in this post show the staggering portions I used for 8 people (5 pounds clams and 2 pounds pasta; we had a lot of pasta leftover and no clams so I’ve adjusted accordingly). Please take note of what I said above, re: typical portions in your crew when estimating, and adjust as needed for most or less pasta or clams.

Kosher salt

1 pound dried linguine

2 tablespoons olive oil

About 7 cloves garlic, minced

Red pepper flakes, to taste

1 cup crisp, dry white wine, doesn’t have to be fancy

3 1/2 to 4 pounds manila (my first choice), cherrystone, or little neck clams

3 tablespoons salted or unsalted butter

1 cup chopped flat-leaf parsley

1 lemon

If you think your clams may not be clean, wash them first: Fill a large bowl with cool tap water and place the clams in it. Let them soak for 20 minutes during which they’ll expel any sand and grit.

Cook linguine: Bring a large pot of very well-salted water to a boil and cook linguine until it is tender but still with a good bite left to it, about 1 minute less than the final doneness you’d prefer. Carefully ladle out (about) 1 cup of pasta water into a glass or bowl, set aside. Drain pasta, discarding remaining cooking water.

Cook the clams: In your empty pasta pot or a large sauté pan with a lid, drizzle oil in empty pot and add garlic, a couple pinches of pepper flakes (up to a teaspoon is great here for people who like more heat), and kosher salt, I use about a teaspoon here but use less if you’re nervous. Turn heat to medium, stirring the garlic and pepper flakes until the garlic begins to sizzle and just barely begins turning golden brown. Add wine and half of reserved pasta water and turn heat up so that it boils. Add clams (discarding the water they were soaking in) and cover pot to steam them open. Manila clams take 3 or so minutes to steam open; cherrystone and/or little neck can take up to 5 to 7 minutes. Peeking under the lid is fine.

[If you’re really obsessive like me, after a minute or two, you might open the lid and start removing, with tongs, the ones that have opened. It’s basically like playing one of those fishing games at a beach carnival, where the fish mouths open wide with a prize inside, except these you can actually catch and eat.]

Finish the dish: Scoop cooked clams into a large bowl with a slotted spoon, discarding any that don’t haven’t opened, and leaving the cooking liquid behind. Simmer the cooking liquid in the pot until it has reduced slightly; you want a little less than cup. Taste for seasoning; adjust as needed. Add butter and, once it has melted, add drained linguine and half of parsley; cook them together for 1 minute, tossing frequently, until linguine is well-coated and only a little liquid remains at the bottom. If needed, use some or all of remaining pasta water to keep pasta loose. Add clams (and any liquid that has collected in the bowl) to the pot and toss to combine, once or twice, then tip whole mixture into serving bowl.

Finish with lemon juice, to taste, and remaining parsley. Eat right this very second.

Source: https://smittenkitchen.com/2018/06/linguine-and-clams/

[donaldflower00-blog]

austrian torn, fluffy pancake

A month ago, I made kaiserschmarrn, a shredded pancake, for my kids for a weekend breakfast at the suggestion of my neighbor (coincidentally the partner of the neighbor who challenged me to make dutch apple pie, and thus definitely someone with good taste). It was, as predicted, delicious, and as it’s the year 2019, I posted a photo of it on Instagram Stories in the moments before my children demolished it. It was only then, through an avalanche of DMs, that I learned how deeply beloved it is.

Here’s a small sampling of responses: “You made Kaiserschmarrn!!!” “This is Austrian!” “This is German!” “This is Czech!” “We make this in Hungary!” “Looks spot on, just like the ones I had in Salzburg many years ago!” “We eat this for dessert!” “This is Christmas breakfast every year with tart jam and pureed plums!” “We call this Emporer’s Mess.” [Apparently Franz Joseph I was very fond of it.] “Besides apple strudel, traditional Kaiserschmarrn is one of the most famous and iconic Austrian dishes.” “If you order it at any Austrian restaurant, it’s almost guaranteed to come with stewed plums (zwetschkenröster) and/or applesauce.” “It’s best when cooked in butterschmalz [clarified butter or ghee].” “I hope you skipped the rum soaked raisins — yuck.” But also: “You forgot the rum-soaked raisins!” [I didn’t but found them distracting.] “Tip: Kaiserschmarrn is perfect when it’s still a bit creamy inside.”

To try it is to understand why. The batter is simple, close to that of a crepe or dutch baby, but you whip the egg whites separately and fold them in at the end, resulting in a puffy butter-fried mega-pancake. But wait, there’s more! You then shred, tear, or chop it into bite-sized pieces and continue to fry it until each is a glorious golden-edged, custardy-centered nugget. It’s finished with a drift of powdered sugar and served with tart fruit compote (I tried my hand at plum below) or applesauce and is a dream of a weekend breakfast. It could also be dessert. It could also be lunch, which is how my neighbor has been enjoying it. Mostly, I love the way it seems simple but feels a bit festive, just like I hope all of our weekends ahead are.

Previously

One year ago: Chilaquiles Brunch Casserole Two years ago: Rhubarb Upside-Down Spice Cake Three years ago: Perfect Garlic Bread, Shaved Asparagus Frittata and Palm Springs Date Shake Four years ago: Potato Scallion and Kale Cakes, Salted Chocolate Chunk Cookies, and Crispy Broccoli with Lemon and Garlic Five years ago: Blue Sky Bran Muffins and Fresh Spinach Pasta Six years ago: Spring Vegetable Potstickers and Essential Raised Waffles Seven years ago: Bacon, Egg and Leek Risotto Eight years ago: Sour Cream Cornbread with Aleppo and Ribboned Asparagus Salad with Lemon Nine years ago: Radicchio, Apple, and Pear Salad, New York Cheesecake and Shakshuka Ten years ago: Black Bread and Ranch Rugelach Eleven years ago: Chocolate Walnut Cookies + More Flourless Dessert, Almond Cake with Strawberry-Rhubarb Compote Twelve years ago: Corniest Corn Muffins and Pineapple Upside-Down Cake

And for the other side of the world: Six Months Ago: Roberta’s Roasted Garlic Caesar Salad 1.5 Years Ago: Endive Salad with Toasted Breadcrumbs and Walnuts 2.5 Years Ago: Broken Pasta with Pork Ragu and Roasted Cauliflower with Pumpkin Seeds and Brown Butter 3.5 Years Ago: Baked Potatoes with Wild Mushroom Ragu, Twinkie Bundt and Oven Fries 4.5 Years Ago: Cauliflower Cheese, Squash Toasts with Ricotta and Cider Vinegar, and Smoked Whitefish Dip with Horseradish

Austrian Shredded Pancake (Kaiserschmarrn)

1/2 cup (75 grams) raisins (optional)

2 tablespoons (30 ml) fruit juice or rum (only if using raisins)

4 large eggs, separated

2 tablespoons (25 grams) granulated sugar

1/4 teaspoon kosher salt

1 teaspoon baking powder

3/4 cup (100 grams) all-purpose flour

1/2 cup (120 ml) milk, any kind

2 to 3 tablespoons (30 to 40 grams) unsalted butter or ghee (clarified butter)

Powdered sugar

Jam, applesauce or another fruit sauce, or stewed plums/plum compote (recipe below) to serve

If you’re using raisins, soak them in the hot rum or juice and set aside until needed.

Make batter: In a large bowl, whisk together egg yolks, sugar, salt, and baking powder. Whisk in milk, then flour, whisking just until mostly smooth. (A few tiny lumps proved inconsequential.) Let rest for 10 minutes. Meanwhile, in a second (medium-large) bowl or the bowl of an electric stand mixer, beat egg whites until they hold firm peaks. Fold into egg yolk mixture, trying not to deflate the egg whites. Gently fold in raisins, if using.

Cook pancake: Heat a medium-large skillet (10″ to 12″) over medium heat. Add 2 tablespoons butter or ghee and let warm. Pour batter into pan and spread smooth. Cook for 3 to 4 minutes, lifting an edge to peek occasionally, until it’s a deep golden brown underneath; reduce the heat if it’s browning very quickly. If you feel like you can pull off flipping it in one piece, go for it. I cannot and loosen the edges to slide it onto a large plate. With a potholder on each hand, invert empty frying pan over pancake and plate, grab both together tightly, and quickly flip the pancake back into the pan. Continue cooking until deeply golden underneath on the second side, about 3 minutes.

Shred/tear pancake: There are two ways to do this: You can use two forks or the edge of a sharp spatula to tear/chop the pancake into 1″ to 2″ pieces right in the skillet. However, I prefer to slide it back onto the plate I just used to flip the pancake and chop it there. This allows me to melt another tablespoon of butter in the pan for extra-buttery and lightly crisp edges in the final pancake. Return pancake shreds and any batter that has spilled out — it’s supposed to still be very runny in the center at this point — to the skillet and cook, stirring, until pancake shreds are mostly but not fully cooked through. A custardy center in each bite is ideal.

To serve: Scrape pancake shreds onto plate and sprinkle generously — and I mean generously — with powdered sugar. Serve with lemon wedges, jam, a fruit sauce (applesauce is a popular accompaniment), fresh berries or as shown, with stewed plums/plum compote (zwetschgenröster), directions below. Eat right away.

A quick plum compote (zwetschgenröster): Combine 1 pound fresh black or prune plums* (unpeeled, pitted, and cut into quarters or eighths), 1/3 cup granulated sugar, 1/4 cup water, 1 cinnamon stick or 1 teaspoon ground cinnamon and 1/8 teaspoon (or more to taste) ground cloves over medium heat and bring to a simmer. Simmer gently, stirring occasionally, until fruit is saucy and tender enough that you can break a piece in half with the side of you spoon, about 20 minutes (and up to 25 minute for fruit that’s more broken down). Stir in juice of half a lemon and set aside to cool until needed.

Source: https://smittenkitchen.com/2019/05/austrian-torn-fluffy-pancake/

[teamgate26-blog]

marbled raspberry pound cake

This small, fearless wildling we literally just brought home from the hospital turned three a couple weeks ago, but despite my certainty that we just got her, I won’t lie, this feels like a gazillion years ago because when did she not have hair. Strangers on the street often ask us about her hair, and I get it, I do. She’s small, it is big, and also red and with spiral curls going in every direction and there are three other members of our family and none of us have spiral curls or red hair. This isn’t the only way she’s already her own fierce little person. I was definitely not into dolls or dresses growing up, so I watch with awe as she plays for hours with her very pink baby doll, the doll’s stroller, the doll’s purse, the doll’s crib and high chair; when she comes home after being out all day, she likes to sit quietly with her baby on her lap on the sofa for a while to catch up and it is, objectively (I am known for my objectivity when talking about my kids), one of the cutest things I’ve ever seen.

So when asked what kind of birthday cake she wanted, she said “PINK!” And I said, “But what flavor?” “Pink.” And also, “Not brown, Yacob likes brown.” (This is true.) And I thought about making the pink lady cake but we ended up not having a big party that required so much cake, just bringing cupcakes to camp* and then going out to dinner with family. Instead, I went in a simpler direction, loosely inspired by a marbled pink and white cake we saw in the pastry case at Starbucks (but didn’t try so no idea how the taste lines up), a few weeks before. Adding a spoonful of raspberry puree into the glaze turning it ferociously pink, much to her glee, and stretching it into this doughnut-shaped pan I bought earlier this summer on a whim made it look like a giant pink emoji of a doughnut, an unequivocal hit with three year-olds, eight year-olds, and everyone who saw the cake go by at the restaurant. [I resisted the urge to say “And the color is all natural! And that’s not plasticky fondant!” — for once — but it was hard.]

Of course, you do not need a cutesy cake pan to make this. You can make it as a single loaf or double it in a traditional tube or bundt. You also don’t need much time; I made this entire cake in under two hours and it goes even faster if you don’t have to cool it so the glaze stays in place. As a birthday cake after a big dinner, it was exactly right — not too heavy or sweet, but still cute as a button. It would be great for brunch or lunch this weekend or, you know, now. It’s Cake O’Clock somewhere, right?

* I used the berry buttercream and sheet cake from The Smitten Kitchen Cookbook to make pink frosting on vanilla cupcakes.

Previously

One year ago: German Chocolate Cake + A Wedding Cake Two years ago: Eggplant with Tomato and Yogurt Relish and Blueberry Bread and Butter Pudding Three years ago: Takeout-Style Sesame Noodles with Cucumber Four years ago: Summer Squash Gratin with Salsa Verde and Bourbon Slush Punch Five years ago: Mama Canales-Garcia’s Avocado Shrimp Salsa and Banana Nutella and Salted Pistachio Popsicles Six years ago: Zucchini Bread Pancakes and Zucchini Tomato and Rice Gratin Seven years ago: Corn Buttermilk and Chive Popovers and Sugar Plum Crepes with Ricotta and Honey Eight years ago: Scalloped Tomatoes with Croutons, Raspberry Brown Sugar Gratin and Summer Succotash with Bacon and Croutons Nine years ago: Watermelon Lemonade, Light Brioche Burger Buns, Blueberry Boy Bait, and Lemony Zucchini Goat Cheese Pizza Ten years ago: Nectarine Mascarpone and Gingersnap Tart and Herbed Summer Squash and Potato Torte Eleven years ago: Pearl Couscous with Olives and Tomatoes and Zucchini Bread

And for the other side of the world: Six Months Ago: Banana Oat Weekday Pancakes and Stromboli, Scaccia-Style 1.5 Years Ago: An Easier Way To Make Cookies and Guacamole 2.5 Years Ago: Cabbage and Sausage Casserole and Leek, Ham, Cheese and Egg Bake 3.5 Years Ago: Make Your Own Vanilla Extract and Fried Egg Salad 4.5 Years Ago: Homemade Dulce de Leche and Cheese Blintz

Marbled Raspberry Pound Cake

Servings: 8

Time: Less than 2 hours

Print

The cake, as written below, makes 1 standard loaf. To make it in the doughnut-looking pan I show, you’ll want to use 150% of the recipe (it bakes in 38 to 40 minutes). To make a bundt or tube cake, you’ll want to double the recipe (it will take anywhere from 45 to 60 minutes, as shapes range a lot). For the doughnut or bundt cake, I double the glaze. For the raspberries, fork-mashing is easier, but if you’re bothered by seeds or want the smooth appearance you see in the top photo, you’ll want to blend the berries and sieve out the seeds. For the glaze, you could make it with a spoonful of raspberry puree (for this, you’ll definitely want a seedless puree), you could make it with lemon juice, or a mix of both. Or you can skip it for a less sweet cake; it’s perfectly lovely with just a dusting of powdered sugar to finish. For a little more lemon flavor, you can squeeze that half lemon you use for zest and measure the juice (it should be 1 to 2 tablespoons), then use that much less sour cream in the white portion of the cake, adding them at the same time. Finally, a little shopping note: Around here, raspberries come from the grocery store in 6-ounce clamshells, which neatly provides the 1 cup (5 ounces) you’ll need for the pink portion of the cake and the last few you’ll need for a pink glaze.

Butter or cooking spray to coat pan

1 cup (200 grams) granulated sugar

1/4 teaspoon fine sea or table salt

Finely grated zest from half a lemon

1/2 cup (115 grams) unsalted butter

2 large eggs

2 teaspoons baking powder

1 cup (130 grams) all-purpose flour plus 1/2 cup (65 grams) all-purpose flour, divided

1/2 cup (125 grams) sour cream, creme fraiche, or full-fat plain yogurt

1 gently heaped cup (140 grams or 5 ounces) fresh raspberries

3/4 cup (90 grams) powdered sugar

1 tablespoon raspberry puree (for a pink glaze, from a few tablespoons or 1 ounce fresh raspberries), or lemon juice

1 to 2 tablespoons milk

Heat oven to 350 degrees F. Coat a standard loaf pan (either 8″x4″ or 9″x5″, or any size between, will work here) with nonstick baking spray or butter, making sure to get into the corners.

Place sugar and salt in a large bowl. Zest lemon into sugar and rub it together with your fingertips; this helps the lemon release the most flavor from it. Add butter and use an electric mixer to beat it with the sugar until fluffy. Add eggs, one at a time, beating well with each addition. Scrape down bowl. Sprinkle cake surface with baking powder and mix it until very well combined. Scrape down sides of bowl again. Add 1 cup (only) of the flour and beat just until it’s no longer visible.

Place raspberries in the bottom of a second medium-large bowl and mash with a fork until mostly broken down but still a little lumpy; you’ll have about 1/2 cup mashed. [If you really dislike raspberry seeds and/or want a smoother look, you can blend the berries until smooth and press them through a fine-mesh strainer — into this second bowl — to remove seeds.] Pour half of the cake batter on top of raspberries (if you have a scale, you can zero out the weight of the bowl and raspberries; half the batter weights 277 grams) but wait, don’t mix it yet.

Instead, go back to the first bowl of batter, the one without raspberries, and add sour cream. Beat to combine. Add 1/4 cup flour, and beat just until smooth. (By beating the “white” batter first, you can reuse you beaters without washing them for the pink batter without muddying the look.)

Beat the raspberries and second half of the cake batter together until smooth. Add final 1/4 cup flour, and beat just until smooth.

Dollop batters in alternating spoonfuls into bottom of prepared loaf pan. Roughly “checkerboard” the rest in, meaning that you’ll drop a pink batter dollop and then a white one and vice-versa until both batters are used up. Drop your pan onto the counter a couple times from a few inches high, to help tap out air bubbles. Use a butter knife or small offset spatula to make a few figure-8s through the batters, marbling them together — but just a little, say, 4 to 5 figure-8s. Any more and the swirls may not look distinct when you cut the cake.

Bake loaf cake for 50 to 55 minutes, or until a toothpick inserted into the center of the cake comes out batter-free. Let cool for 15 minutes in pan, then run a knife around cake and gently remove. Let cake cool completely on rack (I hasten this along in the freezer) before glazing, if using a glaze.

To make your glaze, place powdered sugar in a medium bowl and add raspberry puree (for this, it’s best if you press the berries through a fine-mesh sieve to remove seeds, or it won’t have a smooth pink look) or lemon juice. Whisk to combine, but it will almost definitely be too thick. From here, add milk, a teaspoon at a time, until you can whisk the sugar into a thick but loose glaze. Spoon on top of cooled cake and nudge it to the edges with your spoon or an offset spatual so that it drips where you’d like it to. Cover with sprinkles, if using.

Cake keeps for 4 to 5 days in the fridge. If there’s no milk in your glaze, you can store it at room temperature.

Source: https://smittenkitchen.com/2018/08/marbled-raspberry-pound-cake/

[yolodari]

𝓡𝓮𝓬𝓲𝓹𝓮𝓼 𝓯𝓸𝓻 𝓡𝓸𝓶𝓶𝓪𝓽𝓱

Earl Grey Tea Cookies

Gingersnaps

Candied Ginger

Crepes

Cheese filling, berry sauce

Apple and cinnamon

Pear Mascarpone Cake

Cream cheese frosting

Honey and Ricotta cheese with pastry bread

Carrot cake

Spicy Chocolates?

Kul Tiran Hermit bars

Cinnamon Chili Brownies

Fried plantains