#recipeblr

[floyd-kitchen]

Asparagus Goat Cheese Puff Pastry Tart - Urban Farm and Kitchen

[cook-n-tell]

I’m reading through the River Cottage Light & Easy cookbook that I got a year or two ago and I find it kind of funny, being Australian, having to pause and mentally translate all these little things that are just so very British.

Things like, aubergine becoming eggplant, courgette becomes zucchini, which local fish I’m going to use instead of the suggested ones, whether or not cranberries will work as a substitute for gooseberries, just little things that on their own are very little, but adding them up sometimes half the recipes are unusable.

[horrorofthebeast]

EASY BANANA BREAD RECIPE

1. Bake the bread in butter in a 4x8 oven at 350 degrees Fahrenheit.

2. The food can be poured on the banana peel. Add herbs and mix with plantain and boiled potatoes.

3. Mix soda and salt, add sugar, vanilla and eggs and set aside.

4. Boil and place in refrigerator. Cleans 50-100 times at 175 degrees. The fire is a little bad and it’s too late now.

5. When the banana is red. Share before you ask. (Bread protects the skin).

[awheckery]

for all my celiacs in the house

but mostly @ms-demeanor

this is a brownie recipe and it will change your entire life

140g (5 oz) salted or unsalted butter* 30g (1 oz) dark/baking chocolate, chopped

115g  (4 oz) granulated sugar 140g  (5 oz) light brown sugar 100mL (3.5 oz) heavy whipping cream*

2 large eggs

1 tsp vanilla extract 1 tsp coarse or kosher salt

45g (1.5 oz) dutched cocoa 15g  (.5 oz) natural cocoa 30g  (1 oz) teff flour 60g (2 oz) tapioca starch 15g (.5 oz) ground flaxmeal 15g (.5 oz) certified gluten free oat flour 15g (.5 oz) almond meal 15g (.5 oz) brown rice flour

1 c. milk chocolate chips 1 c. semisweet or dark chocolate chips

1 metal 11″ x 7″ brownie pan (I use this one, please buy anywhere but amazon)** flourless cooking spray

Preheat oven to 350 degrees F. Whisk together flours and salt in small mixing bowl. Set aside. In small saucepan, melt and brown butter on medium heat. Stir in chopped chocolate to melt. In large mixing bowl, beat sugars and chocolate butter together. Add in cream and vanilla, beat until smooth. Add eggs and beat on medium speed until smooth. Slowly mix in flour blend, stopping occasionally to scrape bowl sides. Stir in chocolate chips. Aggressively coat pan with cooking spray and pour mix into pan, smoothing into the corners with a spatula.

Bake for 17-22 minutes or until toothpick inserted into center comes out wet but not sticky. The edges will look cakier and begin to draw away from the sides of the pan: this is how you know they’re done.

Leave pan on counter until brownies are completely cool, and then slice into your preferred dimensions. The final texture will be solid enough to slice, yet soft enough to smear upon the body of your beloved should you be so inclined, what I’m saying is, these are halfway to being straight up fudge. They look like this when you’re done:

*TO CONVERT TO DAIRY FREE: substitute an equivalent amounts of canola oil for the butter and coconut cream for the heavy whipping cream and use dairy-free chocolate. This has a negligible effect on the final outcome, the results are consistently delicious.

**I’m pretty sure there’s a pan-size conversion that can be made, but wow I’m having a spectacularly bad week, so I’ll figure it out later

[whatluluate]

Beef, Mushroom, and Horseradish Stew

It’s a cold May here in Pacific Grove, and I’ve got those characteristically achey fibromyalgia muscles and joints from it. The fog came in pretty heavy these last three days! There was a sale on mushrooms and on sustainably raised stew meat, so it was time to brew up something that could make us warm from the inside out. Stews are fantastic set and boil things, so I stacked all the ingredients in a pot after browning my meat and left it to simmer while I tutored one of my favorite kiddos over Skype this afternoon. By the time tutoring is over, the stew has reduced as much as it needs to, and I can keep a more watchful eye on the tenderness of the meat. 

I love adding horseradish to a stew- I used the grated, prepared kind found in a jar at the supermarket. If you add it in the beginning only, it adds a sweet and mellow note. If you add it in the end, it’s bright and kicky. I love to add it at both times for a multidimensional flavor. It’s worth noting here that you could probably use a better wine than we did, but this one was three dollars and locally made, so it got chosen for that over flavor concerns. 

Recipe under the cut! 

1 1/2 lbs beef stew meat 

24 oz. crimini mushrooms, sliced

8 oz. shiitake mushrooms, sliced

1 1/2 c. chopped onions

3 stalks celery, sliced 

1 c. carrots, chopped

6 cloves garlic

2 TB of prepared horseradish, divided into 1 TB portions

3 cans broth

2 cups water

2 tsp. better than bouillon paste

5 dashes of Worcestershire sauce

1 c. red cooking wine (we used Estancia 2016 pinot noir)

1 tsp. kosher salt

2 tsp. ground black pepper

Season beef pieces with  salt and 1 tsp. black pepper.  Heat oil in a large dutch oven or soup pot over MED-HIGH heat until shimmering, then add beef in a single layer.  You can do this in stages if you need to, to avoid crowding them.  Brown on all sides, about 1-2 minutes per side, then take off heat.  Reserve beef to the side. 

Add onions and garlic to the pan, and sauté for a few minutes until browned bits appear. Then, add beef back into the pan. 

Add mushrooms, celery, carrots, 1 TB of horseradish, broth, water, bouillon paste, Worcestershire sauce, cooking wine, and the other tsp. of black pepper to the pot and stir thoroughly. Set on a simmer and keep the stew going for about 3 hours, or until the beef bits are tender and falling apart. 

Then, add the other TB of horseradish, and stir thoroughly. 

If you want to thicken the stew, you can use a roux of 1 TB butter and 1 TB flour, mixed in a separate bowl, and added to the mixture at this time. After adding the roux, you can cook it for about 20-30 more minutes, and then serve hot with potatoes, bread, rice, or on its own. 

[foodporn-chocolate]

Hazelnut Pistachio Chocolate Ganache Tart recipe

[sanguinifex]

So it turns out that if you bake the long skinny green beans in olive oil and sea salt until they start to get crispy, it's actually a lot like French fries. Yum.

[bakingwithbooks]

Summer Fruit Tart 

Last night, I made a fruit tart using my recipe (x). I made a new cream recipe that I will gladly post once I have finished working with it. I just wanted to drop off some beautiful photos for you all to enjoy!  Hope that everyone is having an amazing Thursday.