February 28, 2012 § Leave a Comment
Drew and I both love eggs. Together we go through about a dozen a week. Recently I had the baked eggs at Cafe Stella and they were so good I decided to recreate it at home. It’s such a simple dish that I’m going to be super tempted to have it every morning this week. I’m not even going to write up a real recipe because there’s no need to measure anything. Saute some greens (here I used swiss chard, but spinach would also be fine), add any other veggies you’ve got on hand (I used frozen corn), then put into oven safe dish. Spread some goat cheese on top, then crack 3 eggs on top of the cheese. Bake covered at 400 degrees until eggs are mostly set ( a little wiggle is fine, especially if you like more runny yokes). Sprinkle on some paprika and pepper. Voila! Seriously good.
February 17, 2012 § Leave a Comment
This year for Valentine’s day, Drew and I didn’t make plans, instead we opted to stay in and have a nice meal at home. Since it’s citrus season here in Southern California, I thought a blood orange panna cotta would be perfect for dessert. It’s such a simple thing to make, just requires a little planning ahead of time and you end up with a delicious, pink dessert, perfect for Valentine’s Day. I used this recipe from Bon Appetit and really liked the substitution of yogurt for milk.
February 6, 2012 § Leave a Comment
It’s no secret I love macarons. I love sweet and I love almonds and so I don’t think there was ever any doubt that I would love macarons. I’ve tried to make them before with some success. However, recently, I have had terrible luck. They almost always cracked. If you’ve ever tried making these cookies, you know how fickle they are. The recipes are deceptively simple and requires very few ingredients. Yet, to get those perfect little “feet” and smooth top can be a frustrating experience. So I’m happy to say that I’ve found a new favorite recipe, which, while still not perfect, seems to at least give me presentable macarons. The site also contains lots of troubleshooting techniques. My next goal will be to make different flavors such as earl grey and lavender!
October 3, 2011 § 3 Comments
These are so good, I’ve made two batches in a week! They’re fluffy and moist and not too sweet making them the perfect breakfast (or in my case, anytime) muffin :)
adapted from Giada De Laurentiis
- 1 cup all purpose flour
- 1 cup almond meal (I get mine at Trader Joe’s)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 tablespoon finely grated lemon zest (from 2 lemons)
- 1 cup whole-milk ricotta cheese
- 1 large egg
- 2 tablespoon fresh lemon juice
- 1/4 teaspoon almond extract
- 1/2 teaspoon vanilla
- Preheat oven to 375 degrees F.
- Oil or line 12 muffin cups.
- Whisk together the flour, almond meal, baking powder, baking soda, salt, and lemon zest. Set aside.
- Blend together the butter and 3/4 cup sugar until light and fluffy, then mix in the ricotta and egg. Add to the mixture lemon juice, almond extract, and vanilla.
- Add the dry ingredients and whisk together until mixed. (I like using a whisk as I think it prevents overmixing)
- Divide evenly between the muffin cups.
- Bake 20-25 minutes or until brown. (I also made mini muffins and the baking time is about the same, divided into 16 muffin cups)
June 13, 2011 § Leave a Comment
I’m a bit obsessed with apricots right now so when I saw this recipe that combined my current obsession with my longtime obsession of almond tart, of course I had to make it. And it turned out so good! I even made my own tart crust from scratch and my friends can attest to the fact that I almost always cheat on the crust. The recipe is from one of my faves Tartlette and the only adjustment I made was sub half the flour in the tart crust with almond meal. The almond filling is sweet but not too sweet and play well with the slight tartness of the apricots. I think I will be making this again before the season ends :)