Potato gratin, gratin dauphinoise, Potatisgratäng. tried to use google translate to find out potato gratin in more languages but could not find more. please help me what is this in your language? It’s potatoes baked with cream garlic and leeks and it’s amazing. Puss #potatisgratäng
Strawberry rose buttercream.
Italy has been very good to me this past couple of weeks. It's always nice to go back home, recharge batteries with family and loved ones. ⠀
Then the smiles, the scents, the light and the colors. ⠀
Discovering once again familiar details, feeling forgotten feelings.⠀
Everything that I always loved but that I now realize grew amplified in me in recent years due to and distance.⠀
Here, in the hills of Abruzzo, surrounded by centuries-old olive trees, the time stops and you can breathe the beauty that the world is able to gift us. And you know that this is a rather beautiful world we live in, so let's just not ruin it with our own hands or minds ✨⠀
Mocktails foreverrrr. I'm actually jealous of people that enjoy drinking. I wish I did only because it would give me a reason to be more social. But in reality I can't fathom the taste or idea that it's like sipping poison.
It’s a ragin’ good time at the Downtown Cajun Cook-Off. (See what I did there?) 😂 Get on down here! #cajunfood #cookoff
Tomato & Eggplant Soup pg.62 in Cook Like A Pro by Ina Garten
This is a hearty soup with a heavy tomato base. I liked the crunch from the fennel and the heat from the hot pepper flakes.
To add a little more cheesy goodness I made Ina's Parmesan crisps 😋 Great accompaniment!
It made for the perfect dish on a cold and rainy night.
Now, looking forward to using this soup as the base for her baked pasta dish. Stay tuned for my next post 🤗
Thank you @clarksonpotter
for the free book! •
@inagarten #cooklikeapro #soup #homecooking
No matter how your week is, you can always start making bread on a Friday. Instantly you’ll have a better start to the weekend!
I was THAT person who started the autolyse for bread at work on Friday during a late lunch break. Then started bulk fermentation after work, before the commute home
This turned out to be one of my better looking breads as far as the external appearance goes. My dough usually doesn’t hold shape after I flip it out of the banneton. A lot of the times scoring just makes the whole thing go even flatter
But this dough was different! The dough was strong. It held shape well. Didn’t really get an ear but there were visual signs of dough’s expansion in the oven
I give all the credits of how strong my dough was to two people:
1️⃣ Taking the sourdough workshop from @fullproofbaking
Kristen was life hanging, especially learning the lamination technique! And I really got a sense of how a dough should feel
‘s Open Crumb Mastery ebook. I just finished reading the “fermentation and developing dough structure” section. My dough is now strong so I need to continue to “All about dough handling” to get a better crumb
Hope y’all are having a great Saturday! I’ll post the specs & crumb shot tomorrow 🙂 For now: this was a 17.5% whole wheat from @brianseversonfarms @greencitymarket
, 2.5% spelt with black sesame seeds #seasonalmealprepbread
I love a dish that looks like you fussed over it ... but ya didn’t.
Savory Galette with Brie, Spinach, Artichoke, and Mushroom
Dough (adapted from Julia Child)
1 cup plus 2 Tbsps flour
2 Tbsps corn meal
1/2 tsp salt
7 Tbsps cold unsalted butter
3 Tbsps sour cream
1/4 cup ice water
Egg wash (1 yolk beaten with 1 tsp water)
Line a baking sheet with parchment paper. Preheat oven to 400F. Dough: In food processor, pulse flour, corn meal, and salt with butter until resembles coarse meal. Add sour cream and pulse a few times. Add ice water slowly, pulsing until dough comes together. Refrigerate if possible for 10 mins. Roll out into 12 inch circle on to lined baking sheet.
2 Tbsps butter
5 ounces of fresh spinach leaves
1 can quartered artichoke hearts, drained
6 crimini mushrooms, sliced and dried
1 Tbsp sliced red onion
1/4 cup sour cream
1 clove garlic, smashed and finely chopped
1/4 lb soft Brie cheese, rind removed, chopped
In skillet, over low fire, melt 1 Tbsp butter, add prepared mushrooms, and cook, stirring, until browned. Set mushrooms aside on plate and drain. Add artichokes to skillet, and cook over low heat a couple minutes until dry. Set aside on plate. Add 1 Tbsp butter to skillet. On low heat, add spinach leaves, and cook about 2 minutes until wilted, then drain excess liquid. Sprinkle salt over spinach and mushrooms.
Assembly: Spread sour cream on center of galette dough, leaving 2 inches border. Sprinkle chopped garlic over sour cream. Add spinach, mushrooms, artichokes, red onion, and 1/2 of Brie. Add the other 1/2 Brie to middle of galette. Bake at 400 for 30 minutes. Sprinkle with dill.
#galette #food52 #epicurious #tastecooking #thecookfeed #saveur #feedfeed #buzzfeedtasty #buzzfeedfood #cookinglight #thenewhealthy #forkyeah #instayum #todayfood #tasteofhome #tohfoodie #huffposttaste #bareaders #foodandwine #eats #realsimple #bonappetit #healthyrecipes #allrecipes #eatingwell #foodnetwork #tasty #pizza #bhghome #yahoofood
Just going to leave these DARK CHOCOLATE PEANUT BUTTER CUP BROWNIES here for your viewing pleasure😍I made these using @simplemills
NEW Brownie Mix - they really hit it out of the park with this one! Just like their other delicious baking mixes, these brownies are made with almond flour and other simple ingredients💛I love that they have less sugar than traditional brownie baking mixes, but I promise you won't even notice! I added some dark chocolate PB cups and extra chocolate chips, and I highly recommend these add ins. Their brownie mix is available on their website now, and coming soon to Amazon! #deliciouslyfudgy #simplemillspartner
Happy Saturday!! Feeling grateful because I realized that exactly one month from today I’ll be in Guatemala getting my 🧘🏻♀️ on @theyogaforest
on the shores of Lake Atitlán and exploring the town of Antigua! Your girl has been working her tushie off lately and is so ready for a change of pace 😌. If any of you have ever been I’d love your recommendations on where to eat, what to do, all that good stuff. ❤️
Also I don’t normally share new recipes on the weekend but I just couldn’t keep this one to myself any longer! This easy Vegetable Udon Noodle Soup is on constant repeat in my house because it’s yummy and comes together in less than 20- I can’t believe I haven’t posted the recipe until now! 🍜
Recipe is in my profile!
A little sneak peek of the gorgeous Chocolatey Chocolate Cake from the cookbook Simple Cake by @odettewilliams
that I get to share tomorrow AND giveaway a copy of this beautiful book! This light + moist + perfectly chocolatey cake was one of the easiest cakes I’ve thrown together! xox 💋💋💋 #simplecakebook
Find yourself a partner who agrees to give you half of their sandwich and follows through even though they (surprisingly) ordered better than you did
The before baked 'Paradise Island ' and the finished loaf in the second picture. 🌴Yes I named it, because I like it so much 😬😬😬 Scoring video is in my feed.
Scoring tool is The UFO from @wiremonkeyshop.
There is another fake UFO in the market now, it is a sad thing that without a great amount of money one can't protect one's work. But at least we can refuse to accept this kind of product.
If a fake Chanel bag will disgrace you, why not a fake UFO?
Looking for brunch plans next Sunday? There’s still seats left for Brunch Club! Corned beef hash with mustard horseradish cream is on the menu. Link in bio to book or https://bit.ly/2XCWhv9 👩🏻🍳🍳🥞🥓☕️ Happy brunching!
It’s the weekend. And that calls for bacon. 🥓
PS - happy to be back home in my kitchen and have no travel or conferences for at least a couple of months. I think some new recipes and videos need to be made. Don’t ya think? 😉 Happy Saturday!
Oven Baked Bacon Recipe (ie the best way to make it!): https://downshiftology.com/how-to-cook-bacon-in-the-oven/
weekends are for mac & cheese. wait... that’s everyday. 🤷🏻♀️
🧀: mac & cheese with broccoli and mushrooms from @originalkumascorner
You want to get on my good side? Buy me a quesito, a Puerto Rican style cheese filled pastry... My go-to place to get them in San Juan is Kasalta, an old school bakery/restaurant in the Ocean Park neighborhood. One of my favorite things to do when I go to Puerto Rico is grab a cortado & a quesito at Kasalta, sit at one of the comunal tables and witness the cross between locals, regulars, and tourists, and then off to the beach.
Who loves bakeries as much as I do? I'm trying to cut down carbs but it's so. Damn. Hard. 😫
#diningtraveler #puertoricanfood #carbaddict
Raspberry Pistachio Doughnut
Still not over my jumbo salted tahini chocolate chip cookies 🙃
Soft Tofu Stew with Perilla Seeds(Deulkkae Soondubu Jjigae)🍲
The stew is more commonly made spicy. Sometimes, I like it purely without any red spiciness for the simple pleasure of savoring the texture of the silky tofu. I added perilla seeds at last for the taste and nutrition. Perilla seeds have a deep, earthy taste with a hint of minty flavor similar to that of perilla leaves. 🌱
As you know, chia seeds are very well known. Perilla seeds are much like the chia seeds but they are better. Perilla seeds have twice the omega-3 fatty acids as chia seeds. The perilla seed also tastes a bit milder than chia seeds and are less expensive. 🥣👩🍳
순두부 들깨탕입니다. 🍲
가끔은 매운 순두부보단 이렇게 담백한 맛이 좋을때가 있어요. 특히 저희 가족들은 매운걸 선호하지않아서.
들깨가루를 넣어 담백하고 건강하게 끓였어요. 요즘 인기있는 치아씨드가 수퍼푸드인건 다들 아시지요?
들깨에 대한 정보를 찾다보니 치아씨드 두배의 오메가 3가 있다고 하네요. 값도 훨씬싸고 맛도 치아씨앗보다 더 낫고요. 우리 한국음식에 쓰이는 재료들이 참 좋은게 많은데 점점 외국음식에 관심을 갖다보니 우리것보다 선호하는 경우가 있어요.
물론 여기선 들깨가 훨씬 비싸고 흔하지는 않지만요.
먹기전에 들깨가루 한스푼 넣으니 고소하고 건강해지는 느낌이에요. 💪🏻😋
Eggplant Parmesan pit-stop on O’Farrell Street.
Pizza Boobs for your daily pizza porn. (This post was approved by my lady) #pizzaporn
Who fancies spicy rice with chicken & prawns? Check out the blog for the recipe. #curryrice
Recipe testing worked out today so I ended up with a southern lunch all at once. Butternut squash mac and cheese, jackfruit barbecue, and green beans to round it out. 🍽 #lunch
Heyyy San Francisco!!! We’re excited for our event today at @omnivorebooks
! Join us at 3pm this afternoon—we’ll be speaking and taking questions, signing books, and there will be plenty of our Gooey Butterscotch Blondies from our cookbook for you to sample! Bring an appetite, and be sure to wear some flowers in your hair! 💃🏽🌸🌈✌️✨ #husbandsthatcookbook
Okay I admit that we might ordered a bit too much here but what can you do when everything on the menu looks so damn tempting! @hangmee.berlin
scores with its massive choice of veggie and meat dishes which are a rollercoaster through the Asian cuisine, in particular Thai. Practically everything comes in Tapas sizes so you can share all the stuff. An appropriate amount would have been 3 dishes per person, we went for 4 and stretched our stomach to the furthest. My favourites were the Laotian pork sausage (15), the pan fried spareribs in sweet sour pineapple sauce (33), the chicken in pandas leaves (2) and the coconut milk curry with crispy chicken (31). The other dishes were absolutely tasty as well but when it comes to the cold beef salad (22) and the duck in pancakes (5) I’d rather go with the similar but slightly better versions from Tapas-style competitor Transit. Next to the dishes we loved the colourful Asian inspired interior and the absolute lovely service which was totally on point. Already excited to try the rest of the menu!
What we had: Various dishes: 2, 5, 8, 15, 22, 23, 31 & 33 | between 3.80 & 4.30 € each [Werbung da Rabatt]
#hangmee #berlin #thailaos #same #berlinfood
One of my favorites on a chilly day! Creamy Honeynut Squash Soup and Chèvre Sourdough Croutons Diced Apple and Hazelnut (how to below). The air feels more like winter today and I’ll be making a batch of this but will sub in butternut squash to clean out the last of my winter produce. I love to reduce the leftovers until it’s nice and thick to spread on crostini. Gotta love a a Day 1 Day 2 dish! . -1 butternut squash, peeled and cubed and roasted at 425F with sage and/or fresh herbs of choice, olive oil, sea salt and fresh ground pepper until edges caramelize, about 25 minutes.
-Vegetable Stock (approx 4 cups)
-1/2c Unsweetened oat milk
-1/4 cup Apple cider
-splash of cider vinegar
-pinch or two of curry powder or blend of choice
Purée all ingredients in a high speed blender (I use a @vitamix
) until velvety. Adjust liquid to achieve desired consistency. Add to pot and bring to a simmer. -sourdough bread, cut into large cubes, brush with olive oil and bake at 350F until crispy, you may also do a pan fry in about 2 Tbs olive oil. Season with s&p
-Spread fresh goat cheese on the croutons and float in the hot soup. -garnish with finely diced apples and crushed hazelnuts
Cue the #mealsalads
! Spring attire in Vancouver is always so amusing. There are those of us still wearing cozy sweaters (even if I’m sweating little 😅🙋🏻♀️😆). Then are those that really can’t wait to bust out the shorts and sandals even if it’s only 9C 🤣. Which one are you?
Either way, this salmon Niçoise salad is primed and ready for your next salad craving. Simple, oven-roasted salmon (mild-flavored steelhead is my personal preference); luscious 7-minute jammy eggs; crisp, slender green beans; buttery yellow-fleshed nugget spuds; briny capers & olives; and finally a dressing so tangy-creamy-delicious you’ll easily find other excuses to use it (salmon burgers anyone???). Adding in-season tomatoes or cucumbers would certainly not be discouraged.
Happy Spring, friends! #myfamilyfoodlife