Based on Cooks Illustrated recipe.
- 1/3 cup - sugar
- 1 1/2 tsp - finely grated lemon zest from 1 lemon
- 2 cups - fresh blueberries
- 1 1/8 cups - sugar, plus 1 tsp sugar
- 2 1/2 cups - unbleached all-purpose flour
- 2 1/2 tsp - baking powder
- 1 tsp - salt
- 2 large eggs
- 4 tbsp (1/2 stick) - unsalted butter, melted and cooled slightly
- 1/4 cup - vegetable oil
- 1 cup - buttermilk
- 1 1/2 tsp - vanilla extract
- Mix together the sugar and lemon zest in a small bowl.
- Heat 1 cup blueberries with 1 tsp sugar in saucepan. Simmer, cook, mash
berries, until they have popped and the mixture has thickened (approximately 6
minutes). Transfer and cool.
- Preheat oven to 425F and canola oil pan.
- Whisk flour, baking powder, and salt
- Whisk 1 1/8 cup sugar with the eggs until thick. Whisk in butter and oil until
just combined. Add buttermilk and vanilla, mixing until combined.
- Fold egg mixture with dry ingredients, add remaining blueberries until just
- Divide into muffin cups. 1/2 tsp blueberry mixture in each cup, plus lemon
- Bake for ~20 minutes.
This sauce really brings the Beef out of beef, particularly a skillet ribeye.
Add to a mason jar, food processed until fine:
- 2 cups packed fresh parsley, washed and dried
- 4 cloves garlic, peeled
- 2 tablespoons oregano leaves (if available)
- 2 tbsp sherry vinegar, optionally steeped with chilis
- 1 teaspoon Kosher salt
- 1/4 teaspoon chili
Cover with extra-virgin olive oil and let sit for a bit.
Bought at Spanish Table on 4/22/2017.
Soft. Rind very salty. Like a more subtle and mushroomy
tallegio. Really delicious. -Maggie
Semisoft. Um. Hard crunchy rind.
Hard. Funky. Creamy. Put it in a mushroom quiche week of
4/18/2017. Bought it again the next week. Also from Spanish Table.
Made a veggie quiche for breakfast with Tom and Katherine.
Night before we cooked down the spring onion (from Eatwell) and the
spinach and the kale. To cook down the spring onion, we chopped it
finely and sauteed it in a lot of butter until brown and the water was
evaporated. For the spinach and kale, we rinsed the greens and then
without drying the leaves, stuffed them in a pot and put the pot on a
hot burner. The greens will cook in their own liquid until they can
produce no more. I accidentally was not very attentive to the kale
boiling down and it burnt quite a bit on the bottom–this actually
produced a delicious kale chip style flavor to the quiche.
The next day we stirred the vegetables into the egg and milk mixture
and poured it into two pie crusts that Kelliott had picked up from
Safeway. I originally thought that two quiches would be one quiche too
many, but it turned out to work out great.
- 1 clove black garlic
- 3-4 cloves regular garlic, chopped
- two lemons juiced
- olive oil to match the amt of lemon juice
- 6-8 anchovy fillets (small)
- immersion blend until smooth
Eaten gently tossed with massaged kale.
Adapted from Smitten Kitchen / Chez Panisse Vegetables
When I lived in San Francisco the first time (2012-2013), I found a copy of Chez Panisse Vegetables and kept it as my toilet reading (TMI for a food blog?) for a solid few months. Facing a never ending CSA box of vegetables I had never ever cooked in my life, it was a godsend. Since, I’ve relapsed into more Chinese cooking at home, but I thank both Eatwell Farms (best CSA / community farm ever) and that book for coaching me through eating seasonally.
I never made this salad then, though. I made this for the first time in NYC with Greenmarket (don’t ask me why they call it that in NYC and not a farmer’s market, I have no idea either) green beans and cherry tomatoes.
- 1 pound green beans (or more)
- 1 pound cherry tomatoes (or more, ‘cause you’re going to eat a whole pint on the way home from the market)
- at least 4 shallots (more is fine)
- 1 cup neutral high heat point oil
A day ahead, make some shallot oil with the shallots.
- Slice shallots evenly and thinly (don’t dice)
- Heat up your cup of oil and fry until the shallots crisp up and resemble what you’d put on top of green bean casserole. I usually fry in a wok, as it’s easier to control the frying. If some pieces fry quicker than others, move them to the edges of the wok where it’s cooler.
- Carefully and quickly once you reach the brown point, remove the shallots to a paper towel’d plate and salt generously. Let cool so that they get crisp and delicious.
- Once cool, strain resulting oil to remove any remaining debris. If you’re using all of the oil for the salad this step is less necessary, as you’ll use the oil before the debris turns the oil rancid. I like straining through a wire mesh tea filter, but cheesecloth / coffee filters work too.
Now for the salad!
- Prep a bowl of ice water
- Blanch your green beans: Bring a pot of salted water (tastes like the sea) to a boil, then add all green beans (ends snipped, etc.) This step takes maybe a minute or two, but I usually remove the green beans to some ice water once they’ve all turned a uniform bright green color.
- Slice cherry tomatoes in half to expose their juicy innards. Place cut tomatoes on top of blanched green beans. Dress with 1/3 cup -> 1/2 cup shallot oil, a few tablespoons of sherry vinegar and some additional salt. Mix well so that the cut tomatoes juice out all over the salad. Add additional shallot oil / sherry vinegar to taste. Top with any fried shallots that you didn’t eat while making the shallot oil. Serve cold. Salad should be juicy, vinegary, shallot-forward.