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 31, 2012
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.