If you're new here, you'll likely see I haven't posted for a while. Come check out my newest blog Breakfast Breakfast. I promise you won't be disappointed. ;)
April 26, 2016
May 25, 2015
Strawberry + Cherry Crostada
After buying a giant box of the sweetest organic strawberries at the farmer's market on Sunday, I just had to use them up. While I could have eaten all of them straight from the box, I thought this gloomy summer day could use some pastry.
December 14, 2014
April 30, 2012
Flatbread is one of my go-to dinners during a busy week. I can use up nearly anything sitting in my fridge by throwing it on a Trader Joe's pizza dough. Last week it was spread with delicious fig & walnut liquor preserves(a gift from a guest I hooked up with a gallon of lemon juice at random, this was the result), caramelized onions, and mushrooms from our ffty box.
I roll out the dough(more like pull with my hands) and throw down a layer of cornmeal for crunch beneath. Spread the fig jam, caramelized onions, and sprinkle on lightly sauteed mushrooms. Bake at 450 for 15-20 minutes then crumble blue cheese over the top. Even my onion hater loooved this. Sweet, salty, and easy as pie.
March 31, 2012
Tartine Cookbook in exchange for a Barefoot Contessa cookbook I love. I successfully skimmed my way through it last night and absolutely fell in love. The authors, Elisabeth Prueitt and Chad Robertson, own one of San Francisco's most famous bakeries, Tartine. The book offers tried and tested recipes and describes, in depth, the reason why they use the ingredients they use as well as techniques. It's a great read on its own but the recipes are absolutely golden. I decided to try my hand at one of their most simple recipes for shortbread last night with amazing results. Be prepared for the most buttery, fall apart in your mouth cookie. It's all one could ever want in a short bread recipe, really. I can imagine changing this up only slightly with some lemon or orange zest on occasion. But they're perfection without any alterations. Here's the recipe.
March 28, 2012
Candied bacon: 2 teaspoons Dijon mustard+1/4 cup brown sugar. Toss it in a ziplock bag and squish it around until coated. Cook in 425 degree oven for 20-30 minutes or until the bacon is caramelized around the edges. Holy mother, this pork was delicious.
Cornmeal waffles are my new favorite as well. I just love the texture and slight caramelized sweetness. This recipe was pretty perfect: crunchy cornmeal waffles. Especially with candied bacon.
March 17, 2012
Satay Kingdom in Wellington
Drinks at Mac's Brewery. Seriously good cider.
Classic Kiwi brunch: bacon and sausages
My biggest obsession, pies. Butter chicken as reigning champ.
Steinlager-arguably NZ's most popular beer.
My standard breakfast. The softest white toast with Wattie's beans, Anathoth raspberry jam, and grilled tomatoes.
I can't say I disliked anything I ate while in New Zealand. But you won't see me hunting down Marmite anytime soon.