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< all recipes Lemon Cheesecake It has been quite a while since my last post and I have no excuse other than it is summer and sitting inside on a computer when not absolutely necessary just seems unnatural. But I could not let the entire summer pass without letting others in on my decadent cheesecake secret. This is the lightest and yet somehow creamiest cheesecake I have ever had (much less made). It is exactly what I want to end a perfect summer meal, the brightness of the lemon makes you feel a little less sinful having a second piece. It also goes perfectly with fresh summer fruit - any reason to eat another juicy peach before their painfully short season is over. This recipe does require some advanced planning because if you don't allow the cheesecake to fully set, you may find yourself serving it out of a bowl instead of from a cake platter (as I did earlier this summer...see below photo evidence). I was making the recipe for the second night in a row, a somewhat last minute impulse of a lazy saturday afternoon. As I cut into my beautiful masterpiece, half of the cake began a slow-motion landslide of creamy sludge, heading for the edge of the cake platter. I managed to get a bowl under it just as the rest of the cake gave way, oozing in every direction and causing a chaotic scramble to get every morsel off the counter and into a bowl. Let me just say, looks are not everything. Once I let my OCD horror go and took a few deep, cleansing breaths, I fully embraced the delicious disaster. I don't know if I would recommend this method of preparation but if you are pressed for time, it is still worth making... just have some bowls at the ready. Lemon Cheesecake Serves: 1 10" cheesecake Ingredients 8 tbl unsalted butter 10 oz graham crackers (about 18 whole crackers) 8 oz cream cheese (1 cup) 16 oz mascarpone cheese (2 cups) ½ cup sugar 4 eggs 2 lemons (zest and juice) 1 cup heavy cream 1 tsp vanilla extract Print Preparation Preheat oven to 350˚F and prepare the pan: wrap a 10inch spring-form cake pan with foil, using two pieces to make sure the sides and bottom are sealed. Melt the butter and crush graham crackers into a fine powder – you can do this in a food processor or by putting them into a Ziploc bag and smashing them with a rolling pin. Press butter and graham mixture into the bottom of the pan and place in the freezer to firm up while you prepare the rest of the cake. Beat the cream cheese, mascarpone, sugar, and zest of the two lemons in a mixer with the paddle attachment, until light a fluffy. Add the eggs one at a time, beating well after each addition. Mix in the lemon juice, cream, and vanilla very slowly, scraping down the sides to make sure everything is incorporated. Pour mixture over the graham crackers and set inside a larger roasting pan. Pour enough very hot water into the larger pan to come halfway up the side of the cheesecake and carefully place in the oven. Bake for 1 hour (until the center is just set – meaning it jiggles like jello when nudged and does not ripple like water). Turn the oven off and let the cake rest for another 30 minutes. Cool the cake in the fridge for several hours (at least 2), allowing it to set. Serve cool or at room temperature. Previous Next hungry for more?

< all recipes Gazpacho Gazpacho is one of those things I have always loved in theory but every time I order it or try to make it, the result is inevitably one of two things: an unhealthy oily mess or glorified salsa. And yet I have maintained this dream of one day finding a gazpacho recipe that is delicious aaaaaand healthy – because lets be serious, there is nothing worse than thinking you are being sensible when you really should have just gone for the burger…ok there are probably worse things in the world but I am guessing you are not reading a post about gazpacho to hear about all the sh*t hitting the fan around the world (for that I recommend my favorite daily email that tells me what I need to know in current events so I am not a complete idiot living in my gazpacho-filled food bubble). Long story short, this gazpacho recipe is based on one from last weeks nytimes food section that ended up being too good to be true. It used only fresh tomatoes which is noble in principle but when they are pureed with lots of other things they do not pack enough punch – so I added some canned fire roasted whole tomatoes which perfectly boost that fresh tomato flavor. This also helps with the color – which in my nytimes version was somewhere between beige and peach in color. Not ideal. What makes this gazpacho recipe so much better than any other I have made is that, using very little oil, you are essentially emulsifying the whole thing, bringing all of the flavors together (unlike the previously mentioned salsa variety). Just make sure you have really ripe delicious red tomatoes – they are coming in fast and furious right now so get on it people!! Shout out to Farmer Bob (aka my Dad) for those ridiculously beautiful tomatoes pictured above! I promise to leave some for you to eat. Gazpacho Serves: 8-12 cups Ingredients 2 lbs red ripe tomatoes 1 large cucumber, peeled 2-3 New Mexico chiles (anaheim or other light green pepper) 1 small yellow onion 1 clove garlic 1 28oz can whole plum tomatoes (I like Muir Glen fire roasted) juice of 2 limes 1-2 tbl kosher salt (if using fine salt, start with half this amount) black pepper ½ cup extra virgin olive oil Print Preparation Puree everything except olive oil in a food processor or blender - let run a minute or two to really get it smooth. You will probably need to do this in two batches so just roughly divide everything in half. Once smooth, slowly drizzle olive oil into the mixer while it is running (again if doing in batches, divide olive oil as well). Season with more salt and pepper to taste. Chill for a few hours before serving. This keeps very nicely in an airtight container in the fridge for 3-4 days. Serve with some avocado and crusty bread for dipping. Previous Next hungry for more?

< all recipes Wedding Cake Workshop Deciding to make my own wedding cake was quite simple really. I had the necessary knowledge and skills to make a delicious cake and I knew that the week leading up to the wedding would be stress free with my Mom at the helm. As cheesy as it sounds, the kitchen is really my sanctuary and there was nothing I would rather do during that week than make cake. What I did not fully account for, however, was that I would be making cake for 200 people. By myself. Thankfully for me (and my wedding guests), my best friend from culinary school, Emma (who happens to be in med school) offered to come help while she had time off to study for the boards. What could have been a complete disaster turned into an incredibly fun and rewarding week in the kitchen. The week before starting, I made sure to have all the necessary tools, pans, and specialty ingredients. Monday: I made the lemon curd filling and the white chocolate for the decorative flowers. Once the chocolate set, I started on the roses - the cones are the base and each ball will be flattened into a petal. Tuesday & Wednesday: Emma and I spent two days just baking off the cakes - 17 10" cakes total. Thursday: We split the cakes, filled them with lemon curd and did a preliminary coat of frosting. The photo above is the rental fridge filled with cakes on the back porch - thanks to my cousin Lindsay for that suggestion!! Friday: Final coat of buttercream and decorating. The tiered cake was mostly for presentation but also provided a wonderful late-night snack. I have given the cake recipe below. I have never been a plain vanilla cake fan but this one might have converted me. It is perfectly moist and tender, especially fresh out of the oven, it really doesn't need anything else. But what makes it unique is that it holds up remarkably well, staying moist and fluffy, for several days. I used a simple decorator's buttercream for the frosting but this cake would pair nicely with anything. Wedding Cake Workshop Serves: 2 8in cakes Ingredients 8 oz unsalted butter, at room temp 2 cups sugar 5 eggs 1¼ cups buttermilk 2 tsp vanilla extract 2½ cups cake flour 1 tsp kosher salt 1 tbl baking powder DECORATOR’S BUTTERCREAM Yield: 2½ quarts 1 lb unsalted butter, at room temp 8oz vegetable shortening 1½ tsp pure vanilla extract 3 lb confectioners sugar 4½ fl oz whole milk 3 tbl meringue powder 2 tsp kosher salt Print Preparation Preheat oven to 350°F. Grease 2 8in cake pans and line with parchment paper. Cream the butter with the paddle attachment of an electric mixer, on medium speed for 3 minutes. In those 3 minutes, whisk together the cake flour, salt, and baking powder and mix the vanilla into the buttermilk. Set both of these aside. With the mixer on medium speed, slowly add the sugar and beat for another 3 minutes. Scrape down the sides and return speed to medium. Add the eggs, one at a time, allowing each to fully incorporate before adding the next (about 1 minute in between each egg). Scrape down the sides. With the mixer on low, alternate the flour and buttermilk in 3-4 additions and mixing until just incorporated in between each. Pour batter into prepared cake pans. To release air pockets, lift each cake a few inches off the counter then allow it to drop (making sure it hits evenly and with a loud bang), repeat 3-4 times. Bake for 45-60 minutes, rotating the pans halfway through, the cakes are done when a toothpick inserted into the center of a cake comes out clean. Make the Buttercream: Cream shortening and butter with the paddle of an electric mixer until light and fluffy (2-3 minutes). Add vanilla and salt. With mixer on low, gradually add the sugar. Add meringue powder (The mixture will appear dry). Add milk and beat until light and slightly shiny (approximately 5 to 8 minutes). Keep the bowl covered with a damp cloth or plastic wrap. Store in an airtight container in the fridge for 5-7 days or in the freezer for 3-5 months. Previous Next hungry for more?

< all recipes Ribollita (Tuscan White Bean Soup) This soup originated in culinary school as an overly complex, multi-pot labor of love but with countless tweaks and substitutions, I think I have finally gotten it to the sweet spot! What is the sweet spot you might ask? It is a healthy one pot soup! It is hearty and earthy but the fresh herbs and lemon add a brightness most soups lack. Most importantly, it has passed the husband test with flying colors (he even requests it!!). PRO TIPS!! For leftover herbs, chop them up and freeze measured amounts with some water in an ice cube tray. Once frozen, put in labeled bags so you will always have fresh herbs on hand. This recipe makes enough for a crowd but I prefer to freeze the majority in quart containers for the perfect easy weeknight dinner for two - freeze in pint containers to bring into work for lunch! Ribollita (Tuscan White Bean Soup) Serves: 6 quarts Ingredients 1 lb dry cannellini beans, rinsed and soaked overnight 8 (ish) cups [url href=" https://eatsomewearsome.com/parmesan-broth/ " target="_blank"][b][u]parm broth[/u][/b][/url] or water 2-3 tbl olive oil 2 yellow onions, diced 5 large carrots, peeled and diced 3 cloves garlic, minced 3 tbl tomato paste 1 cup white wine 2 16oz bags of frozen chopped dark leafy greens (no need to defrost) 3 tbl fresh rosemary, finely chopped 3 tbl fresh sage, finely chopped 3 tbl fresh thyme, finely chopped 1 28oz can diced tomatoes 1 28oz can crushed tomatoes juice of 1 lemon salt and pepper Print Preparation If you have already made parm broth, use that, or you can make it while you are cooking the beans: add 8-10 cup of water along with parmesan rinds and the beans to a pot, bring to a boil and simmer for an hour or so, until the beans are tender. Once this is going you can start on the soup. Heat olive oil in a large, heavy-bottomed pot (such as a Le Creuset). Saute diced onions and carrots for 5-7 minutes, seasoning with salt to help them release some liquid. Add garlic and cook another minute or so. Stir in tomato paste, and cook for a minute to allow the sugars to caramelize slightly. Pour in the wine and scrape up any bits stuck to the bottom of the pot. Add the leafy greens and saute for a few minutes until wilted. When the beans are tender, remove the rinds and puree half of them then add everything to the pot along with the remaining ingredients. Bring to a boil and let simmer 20-30 minutes to allow al of the flavors to meld. Taste for seasoning and serve with some crusty bread and a touch of parmesan (optional but recommended!) Previous Next hungry for more?

< all recipes Tequila Lime Chicken Tacos For the past few weeks I have been a part time nurse for my mom who had knee replacement surgery. My very taxing nurse duties have included such things as binging on the Netflix Chefs Table series (which I highly recommend), playing a lot of backgammon, basically being a couch potato you know for moral support. Pretty tough work. One of our favorite guilty pleasures has been tuning into watch Ina every afternoon and discussing what I should make for my next post. This past Wednesday Ina was making a really tasty looking tequila lime chicken recipe for Jeffrey (yes, I feel that i am on a first name basis at this point in my relationship with the Gartens). Also on Wednesday was my Moms first outing into the real world. Where to? you might ask…a tequila tasting! (I hope her doctor isn’t reading this right now or I might lose my nursing license as I have already broken his rule of not letting her take the subway to physical therapy). The tasting was at my alma mater, the Institute of Culinary Education , which has new digs downtown and they are friggin sweet. We were going to this tasting because my Mom gave it as a birthday present to the hubs Chris – but lucky for the rest of us we got to join in the fun. I was a little wary when I saw that the class was 6:30-9:30, I mean 3 hours of tequila seems a bit excessive especially since I don’t really drink the stuff – I was practically drunk as soon as I walked in just from the smell. And then I saw the line up of 15 bottles that we were to try and accepted the fact that I would be on the floor by the end of it. Buuuuuut, it was fantastic. The instructor was a wealth of knowledge and fun facts about pretty much everything alcohol related. And while I may not be sipping tequila on the rocks any time soon, I loved learning the history, science, and process of making tequila. So. Back to the recipe. My Mom suggested we try Ina’s recipe and I thought of the taco part because tacos make everything more fun. And just now looking at the marinade ingredients below I am realizing that I am basically telling you to dunk your chicken in your margarita. Ha that sounds kind of gross but trust me it is deeeeelish. Tequila Lime Chicken Tacos Serves: 4-6 servings Ingredients 4 boneless skinless chicken breasts for the marinade: 2 cups lime juice 1 cup tequila 4 garlic cloves, crushed 2-3 jalapeños, seeds removed 1 tbl kosher salt 2 tsp chili powder 2 tsp black pepper for the tacos: 8-10 small tortillas avocado pickled onion tomatillo salsa Print Preparation Combine the marinade ingredients in a large ziploc bag, add the chicken and refrigerate 8 hours or overnight. Preheat and lightly oil your grill or a large sauté pan. Remove the chicken from the marinade, making sure no garlic or jalapeños are stuck to it. Grill or sauté over med-high heat until nicely charred and cooked through. Let the chicken cool slightly while you assemble your taco toppings then slice the chicken into thin strips. Assemble tacos or let others make their own. Previous Next hungry for more?

< all recipes Homemade Marshmallows A homemade marshmallow should not be considered within the same food realm as its store-bought counterpart - which, don't get me wrong, I love as much as the next nostalgic camper, but imagine a world in which a marshmallow did not need to be scorched by bonfire in order to taste like a marshmallow. I can't believe I am actually saying this, but a homemade marshmallow does not even need to be s'mored... but if you have a kitchen torch, it cant hurt to bring a little bit of summer into these cold and dreary winter days. A big bowl of hot chocolate pairs nicely too. Homemade Marshmallows Serves: 25 2in squares (aka a lot of marshmallows) Ingredients 4 envelopes powdered gelatin 1 cup icy cold water 3 cups sugar 1 cup honey ½ tsp kosher salt 2 tsp cinnamon for dusting: 1 cup confectioners sugar ½ cup cornstarch Print Preparation Line a 13x9 inch rimmed sheet pan, letting excess parchment hang over long edges, spray very lightly with cooking spray and set aside. Whisk gelatin and cold water together in the bowl of an electric mixer (have the whisk attachment ready). Combine sugar, honey and 1 cup of warm water in a medium pot, mixing thoroughly in order to get all of the sugar wet. Boil sugar over high heat (without stirring) until it reaches 235˚F on a candy thermometer, about 8 minutes. Pour sugar into gelatin with mixer on low. Raise the speed carefully and whisk on medium/high until glossy white and the bottom of the bowl is warm but not hot, about 10-12 minutes. Add salt and cinnamon and whisk just to incorporate. Spread mixture into pan, fold parchment over top and let set, at room temperature, overnight. Remove from pan: Combine confectioners sugar and cornstarch. Use a sieve to generously dust top of marshmallows and invert onto a cutting board. Cut into squares with a knife or use a cookie cutter to make fun shapes. Toss each piece in sugar/cornstarch mixture (tapping to remove excess). Previous Next hungry for more?

< all recipes Oatmeal Raisin Scones My Dad is a scone man. It is his breakfast of choice, paired perfectly with butter, jam, and of course a large cup of hot coffee. For years I have been tirelessly experimenting on him in search of the best scone recipe. I believe I have found it, at least my Dad says it is the best he has ever had…perhaps there is a slight bias there but I am willing to overlook it. I like to use rolled oats because they add nice texture and body. As for the raisins, I have found that golden are best because they do not burn (the dark raisins get a bit of a charred flavor). Above is what the combined dry ingredients look like still dry. Below is the damp sand texture you are looking for when mixing in the butter - with a few chunks of butter left whole. Oatmeal Raisin Scones Serves: 12-16 Scones Ingredients 2 cups flour ½ whole wheat flour 2 cups oats 1/3 cup sugar 1 tbl baking powder 1 tsp salt 1 cup golden raisins 8oz butter, cubed and cold 1 ¼ cup heavy cream, plus ¼ cup to brush tops of the scones ¼ cup sugar in the raw (demerara sugar is the “fancy” name – aka the more expensive name) Print Preparation Preheat oven to 400°F. Combine the dry ingredients (everything up to the raisins) in bowl of an electric mixer. Add in cold, cubed butter and mix on low until it looks like damp sand in texture. With mixer on low, pour in the cream and mix just until combined. Fill a small bowl with flour so when your hands get dirty you are not reaching back into your big flour container. This will also be used to flour your cookie cutter as you go (this might seem excessive but trust me the dough is sticky). Generously flour your (clean!) counter, place the dough in the middle of flour and press it into about a ¾ - 1” thick disc – uniform thickness is the key here. Flour the top of the dough and start cutting, reshaping the scraps into a disc. Place scones onto a baking sheet, parchment is optional. Brush the tops with heavy cream and sprinkle with the raw sugar. Bake for 20-30 minutes, until golden brown. If you are not sure they are done, check the bottom of one and it should be a dark golden brown. *Note: you can do all of this by hand, working the butter into the flour using your fingertips so as not to warm up the butter. And then using a wooden spoon or sturdy spatula to mix in the cream. **Note: if you do not have a cookie cutter, press the dough into a rectangle and cut small squares or triangles with a knife. Previous Next hungry for more?

< all recipes Basil & Lemon Gremolata After giving my final thesis presentation and turning in the last paper of my graduate life, I found myself wandering the Union Square farmers market in a bit of a daze. It is a moment in between studying like a lunatic day and night for weeks (or days depending on your procrastination tendencies) and shifting gears to dive into the next thing. A moment of respite in the eye of the storm. Not many people get such moments, perhaps those switching jobs (and on garden leave) or starting school in the fall – so while I have been there and can recognize the sensation, this time is different. It includes that going into the unknown, gut-churning, locate the nearest trash can, kind of unease. Three years of school is over and I am not going into an office but dedicating all of my time and energy into this blog. YIKES!! I have big plans for this site and hope you all will help me along the way by spreading the word and giving me feedback. My goal with Eat Some, Wear Some is to get you excited about cooking and learning – as excited as my sis and I get about cake – but most importantly I want you to have fun in the kitchen while learning to cook like a pro. But back to the farmers market and me in a daze. I came home with 4 bunches of asparagus from two different farmers, I guess I forgot I had already bought some 2 minutes earlier. So a lot of asparagus, some reeeeeeally dirty basil and radishes (which to be honest I don’t actually like all that much). While I might be fine eating just asparagus for dinner, my dilemma was how to get Chris to eat it and not find it strange that we were having it three (possibly four) nights in a row. Toasty breadcrumbs and parmesan seemed appropriate. Gremolata is an herby Italian condiment usually made with parsley, lemon zest and garlic. It is one of those things that has a million different versions and very few rules – I added the breadcrumbs for a nice crunch and parmesan because it just makes everything better in my opinion. It can also go on just about anything from vegetables to meat (I think it was traditionally eaten with braised veal shank). So feel free to use my recipe as a guide and go wild. Basil & Lemon Gremolata Serves: about 1 cup Ingredients 2 cloves garlic 2 cups loosely packed basil, thoroughly washed zest of 1 lemon ¼ cup olive oil 1 cup breadcrumbs or panko ¼ cup grated parmesan salt and pepper Print Preparation If you have a food processor, pulse garlic until minced then add the basil and lemon zest and pulse until finely chopped. If you do not just mince everything by hand first separately and then together. Heat olive oil in a large skillet. Add breadcrumbs and toss to evenly coat in olive oil. Cook over med-low heat, tossing frequently until golden brown, about 5 minutes. When just about done mix in the parmesan and a dash of salt and pepper. Let breadcrumbs cool on a paper towel lined plate. Mix everything together just before eating - once mixed the gremolata should be stored in the fridge and will keep 3-4 days. To re-toast the gremolata, heat up a little extra olive oil in a pan and cook over low heat for 5-7 minutes. Notes You can make this a day or two in advance - once you have toasted and cooled the breadcrumbs keep them in an airtight container on the counter and keep the basil lemon mixture in the fridge, mix everything together just before eating. Previous Next hungry for more?

< all recipes Sticky Toffee Date Cake Ok so I already have a Sticky Toffee Date Cake recipe that I have been making for many years and people seemed quite happy with it. And while I don’t usually like to mess with a good thing, that is exactly what I did for Christmas dinner – a risky move given how serious my people are about their desserts. It was such a success I was asked ordered to make it again the next night. My sister even went so far as to say that it was the best thing she had ever eaten – and she is not the easiest lady to please. I still love the other recipe and feel a little bad for one-upping it but I think i’ll get over it eventually. This cake is just better, it has more delicious date flavor and a more delicate fluffy texture to really absorb the toffee sauce – creating a beautiful balance and union between the two elements…getting carried away and I think you get the point. Sticky Toffee Date Cake Serves: 1 9" cake Ingredients 10 oz dates (pitted) 8 oz unsalted butter, at room temp ½ cup granulated sugar 1 cup brown sugar, packed 4 eggs 2 tsp vanilla 2½ cups all-purpose flour 1 tsp salt 2½ tsp baking soda for the toffee sauce: 16 oz unsalted butter 2 cups brown sugar, packed 1 cup heavy cream 2 tsp vanilla Print Preparation Preheat the oven to 350˚F. Butter two 9in cake pans and line the bottom of each with parchment. Add dates to a small pot along with 1½ cups water. Bring this to a boil and let simmer 2-3 minutes, until dates look soft(ish) and skins start to come off. Pour the dates and water (carefully!) into a food processor and puree until smooth. Cream the butter and two sugars until light and fluffy. Add the vanilla and then the eggs one at a time, beating well after each addition and scraping the bowl once or twice. Mix in the date puree. Combine the dry ingredients in a separate bowl then, with the mixer on low, add this into the rest of the batter, mixing just until combined. Divide the batter between your two prepared cake pans and spread it evenly out the the edges of the pan. Bake for 30-40 minutes, until the center of each cake feels set or a cake tester comes out clean. While cakes are baking, make the toffee sauce: combine ingredients in a pot set over medium heat. Cook until everything is melted and the sugar is dissolved. When cakes are done, carefully flip each out (onto your hand or a large plate) and remove the parchment before putting the cake back into the pan topside down. Use a fork to poke lots of holes in the bottoms of each cake before pouring on some of the toffee sauce. Spread it to the edges so all of the cake gets a good soaking and once what you have poured on has been absorbed, add some more - I like to leave ½ - 1 cup of the sauce to pour over my cake once they are stacked and on my cake platter (for that irresistible drippy effect). Allow cakes to cool and soak in the sauce for at least 30min (or a few hours). When ready to serve, turn one cake out onto your cake plate. For the second cake, I find it useful to use a spatula or something similar to help get it out of the pan and lowered onto the first cake rather than attempting to just flip it out. Pour the rest of the toffee sauce over top spreading it to the edges so it drips down the sides. Previous Next hungry for more?

< all recipes Harissa Harissa is a North African chile sauce that can vary from region to region, even family to family. I like the addition of tomato paste to mellow out the chiles and to make it more of a sauce than a paste. It is so versatile - use it to marinate chicken, beef, or shrimp, add it to canned crushed tomatoes to make a delicious pasta sauce, or add some plain greek yogurt to make a creamy dip or sandwich spread. I could continue but I will spare you for now. Harissa Serves: about 1 cup Ingredients 5 dried chiles* 1 tsp coriander seeds ½ tsp fennel seeds ¼ tsp black pepper ¼ tsp allspice 1 tsp kosher salt ¼ - ½ cup lemon juice 3 cloves garlic, roughly chopped ½ cup tomato paste ¼ cup extra virgin olive oil *chiles are tricky in that you can never be sure of their heat until you take a bite – that being said, there are general guidelines that can help. For milder heat, use pasilla or ancho chiles. For extra heat, use chiles de arbol or chipotle chiles (chipotles are smoke-dried jalapeños and therefore add great depth of flavor along with a kick in the mouth). Print Preparation Bring a small pot of water to a boil (4-5 cups). Remove stems and seeds from chiles, place in a bowl along with boiled water, cover and let sit for 1 hour. Toast the coriander and fennel seeds in a dry sauté pan until fragrant (1-2 minutes, keep a close eye on the spices as they can burn very easily). Using a mortar and pestle, spice grinder, or whatever you have on hand, grind up the coriander and fennel – it does not have to be finely ground, about the consistency of coarse black pepper. Combine everything except olive oil in a food processor (fitted with blade attachment) and blend about 30 seconds, until everything is incorporated, then drizzle in the olive oil, continuing to blend until smooth. Season with salt and pepper to taste. Previous Next hungry for more?

< all recipes Mexican Corn Salad Corn might be the only food I eat only at the peak of its season – once you’ve had it there really is no going back and if that makes me a corn snob, I can live with it. But that means I have to really pack it in right now. I try to keep things interesting and change up how I shovel it into my mouth so here is my latest version. I love the presentation of this recipe on the cob but as I tend to get the creamy topping all over my face, I usually eat is as a salad. And that way you can mix in some tomatoes, peppers, or whatever else you have lying around. Not that you need more reasons to make this, but it is equally delicious cold or room temp as well as with grilled or raw corn. Happy Corn Season Y’al Mexican Corn Salad Serves: 8-10 servings Ingredients 2-3 tbl mayo 2-3 tbl plain greek yogurt ¾ cup grated parmesan (best if freshly grated by you or by the store) juice of 2 limes ½ tsp smoked paprika ¼ tsp cayenne ¼ tsp kosher salt ¼ tsp black pepper cilantro for garnish 8-10 ears of corn, shucked optional additions: tomatoes peppers (like poblanos or anaheims...aka not too spicy) avocado Print Preparation Combine all of the ingredients, except the corn, in a bowl. Let sit 20-30 minutes at room temp or put in the fridge for up to a day. If making the corn to eat on the cob, grill or boil corn until done and top each with some of the dressing and chopped cilantro. If making a salad, grill corn or leave it raw and cut all of the kernels off the cob. Put in a bowl along with any of the additional ingredients mentioned above and toss with dressing. Serve cold or at room temperature Previous Next hungry for more?

< Back Bread Baking Basics BREAD MAKING EQUIPMENT HOW TO MAKE A CRUSTY LOAF OF BREAD BREAD MAKING – RECIPE FUNDAMENTALS What I make most often is a simple crusty loaf of bread, one that is perfect when toasted with a little butter and jam in the morning, or sandwiched with some meat and cheese for lunch or sliced up and dunked into a big bowl of soup for dinner. But it is not always the exact same loaf. This is where the beauty of bread comes in. I don’t want to get caught in the technical weeds but bread recipes are all about what are called “baker’s percentages”. So in any given recipe the flour amount is always equal to 100% and everything else is proportional to that – the most important being the water or hydration percentage. In my basic recipe I like about 50% hydration so if I use 800grams of flour, I know i need 400grams of water. Where this comes in handy is if i want to make a whole wheat loaf, I can vary how much whole wheat flour vs all purpose flour i want to use – I just need it to add up to the 800g of total flour. From there you can then start to think about flavorings like toasted fennel seeds and/or add ins like cheese or nuts. These things get added in after you have mixed the dough to a shaggy stage and determined that there is enough hydration in the dough – some flours, like whole wheat, will require a little extra water added in as you mix (see below for how to determine this). Basic Bread Dough 400g warm water 1 packet yeast 800g flour 15g kosher salt Semolina Parmesan and Black Pepper 400g water 1 packet yeast 550g all purpose flour 350g semolina flour 15g kosher salt 150g Parmesan, freshly grated 5g black pepper (or a few grindings from your pepper mill) Whole Wheat Walnut Raisin 400g water* 1 packet yeast 400g all purpose flour 400g whole wheat flour 15g kosher salt 250g walnut pieces, toasted (about 2 cups) 300g raisins (also about 2 cups) Shaggy dough stage: This is what a nicely hydrated dough should look like. BREAD MAKING – THE MIXING PROCESS Once you have decided on the kind of bread you will make and have your ingredients ready, you will again follow a basic process that you will learn to adjust as needed (remember that once mixed bread becomes a living thing that reacts to its environment and treatment). Whisk the yeast and warm water together in the bowl of an electric mixer. Add the remaining ingredients on top (not the add ins like nuts or cheese). Using the dough hook, mix on low speed a few minutes until the dough starts to come together and looks shaggy. Stop the mixer and feel the dough, pinching it in a few different places. If it feels firm and dry or if you see any dry flour at the bottom of the bowl you will need to add water – start with a few tablespoons and mix a minute or two and check again. When it feels soft and moist you are good to go. Add your add ins and flavorings here. Mix on medium speed for 5-7 minutes until the dough smooths out and starts to pull away from the sides of the bowl or forms a kind of lump around the dough hook. Cover with plastic or a damp towel and let sit at room temperature for about 3 hours or until doubled in size. If your kitchen is on the chilly side add some time to this and if it is nice and toasty, check on the dough sooner. BREAD MAKING – SHAPING & BAKING Shaping is really recipe dependent – are you making a baguette? A boule? Or perhaps something fancy like a fougasse? The baking will obviously be different as well as some breads like naan are cooked in a pan or on a grill as opposed to in the oven. So, here we will go over my basic shaping and baking process for my large crusty boule (aka big round loaf). Have a wide rimmed bowl ready with a piece of parchment laid over it, dusted with some flour. Scrape dough out onto a generously floured work surface. Fold the edges of the dough into the center, making a kind of package. Flip the dough over so these folded seams are on the bottom and start to roll or push the dough in a circle to further tuck these seams in and tighten the smooth top of the boule. When it feel nice and tight and there are no air bubbles under the surface, place the boule onto the floured parchment, nestling it into the bowl for its last rise before cooking. Cover it again with plastic wrap or a damp towel. Place your large cast iron pot or cloche into the oven and heat the oven to 475 F. Give the oven at least 30 minutes to heat as you want it and the pot really nice a hot. Your bread is ready to bake when you give it a gentle poke and the indent slowly comes back out. If it stays indented, it needs more time. Score your bread just before putting it into the oven. Slashing it with a very sharp razor blade or small serrated knife in quick motions – making any pattern you like. I usually do one deep cut down the center and two smaller slits on either side of that. Take the pot out of the oven and lower your bread into it using the parchment so as not to burn yourself. Cover and bake for 25 minutes. Remove the lid and bake another 25 minutes or until a nice dark golden brown with a few almost burnt edges at the slash marks. Immediately remove from the pot (using the parchment again) and cool on a rack for at least an hour before slicing it. HOW TO START (AND MAINTAIN) A SOURDOUGH STARTER Combine 1 cup of warm water with 1 cup of flour (i like to do a mix of all-purpose and whole wheat) in a small jar or container. Mix until thoroughly combined and the mixture is the consistency of thick batter. Cover with plastic wrap or a towel and let sit at room temperature until mixture begins to bubble and puff, 2 to 3 days. Once the starter begins to show signs of activity, begin regular feedings. Keep the starter at room temperature, and each day discard 80 percent of the starter and feed remaining starter with equal parts warm water and white-wheat flour mix, a half cup of each roughly. When starter begins to rise and fall predictably and takes on a slightly sour/tangy smell, it’s ready; this should take about 1 week. You can continue to keep the starter at room temp if you will be using it somewhat regularly If you will be using it more sparingly put it into the fridge and feed it once a week. When you want to use it, take it out of the fridge and feed it a day or two before you need it. The night before you will make your bread, discard all but a few tablespoons of your starter and mix it with a cup of warm water, stirring to disperse it before mixing in a cup of flour. Let sit, covered with a towel at room temp for 12 hours. To test for readiness, drop a tablespoon into a bowl of room-temperature water; if it floats it’s ready to use. If it doesn’t, allow more time to ferment. You wont use all of the prepared starter in your dough so whatever is left over is your starter so continue to feed as above. Previous Next