This Shaker fresh herb bread is the first of two things of made from the Harvest Baker so far, and significantly less work for a better tasting end bread product than the other item (the cheddar and veggie-o-saurus)….
I quite liked the shrimp with farro and white bean salad from Malibu Farms, but this goat cheese potato pizza tartlet with mushrooms and arugula? Stunningly good. Ooey gooey and decadently cheesy, the puff pastry base and the parboiled potato slices effectively sandwich the quintuple cheese layer, and the rosemary, mushrooms, and arugula (or other baby greens) help to cut some of that richness. …
Disclaimer: if you don’t like cilantro, you aren’t going to like this salad. It’s not nearly as good with parsley as a substitution.
Samin’s shaved carrot salad with ginger and lime is simple to make but full of flavor. It’s the kind of dish that is perfectly balanced; remove one component and it will be good, but not outstanding (I speak from experience, I’ve tried messing around with this salad).
Samin Nosrat’s mega-hit cookbook Salt Fat Acid Heat was released just as I was getting ready to move, so I haven’t actually spent much time with it. So many people have raved about how revolutionary her ideas about layering salt into every dish are that I’ve been feeling very behind the “learning from cookbooks” curve. …
These little chocolate olive oil cakes with chocolate glaze from Chickpea Flour Does It All is another winner. In the interest of full disclosure, I did bake this recipe as a single cake. Who has a mini Bundt cake pan? Well… me, actually, but I don’t know many other people who do. Baked as cakelettes or in standard 9-inch cake, Lindsey’s chocolate olive oil cake conclusively demonstrates that chickpea flour can transform into a delicate cake, full of light chocolate and toasty nut flavor against the floral background of the olive oil you choose….
Julie Morris’ cauliflower risotto from Superfood Kitchen isn’t going to fool you (or anyone else) into thinking you’re eating a traditional cheesy, buttery risotto. However, her quick and healthy spin on risotto manages to be comforting, rich, and fully-flavored. Riced cauliflower (where you turn cauliflower florets into “rice” in a food processor) together with quinoa stand in for actual Arborio rice, and the combination of miso, tahini, and nutritional yeast mimic the heartiness normally achieved with a hefty dose of Parmesan and butter. Add brightness from fresh lemon and parsley plus a little extra fiber and protein from the hemp seeds and dulse, and you’ve got a healthy, easy dinner requiring less time as well as less stirring than a traditional risotto.
This is a bizarre dish. Elisabeth Prueitt’s corn, green beans, and Parmesan reads like she couldn’t decide what to make, so she just threw a bunch of odds and ends together. The title of the recipe provides a hint, but it’s the list of ingredients that proves it. Fresh corn, green beans, corn nuts, scallions, hot sauce, olive oil, lime juice, shaved Parmesan, and nasturtium leaves… Asian flavors with corn nuts and hard cheese? It reminds me of a challenge box on Chopped; a show I’ve never gotten into because who really wants to eat bizarre concoctions? Not me….
I was aiming to get this posted by Wednesday as promised, or at least by Thursday, but here it is Friday and I’m only now getting everything together for the Soba Salad with Miso Dressing from Family Table.
Sometimes I struggle a little with writer’s block, which I realize is silly. I have the photos ready to go, and the recipe all typed up, but I’m undecided on what exactly I want to say and how long my post should be and all of a sudden… it’s the end of the week….
Here’s the thing. It’s difficult to rationalize spending time writing my on my hobby blog when I’m about to change jobs and move across the country. I thought I would just miss a week, or maybe two, and then pick things back up again during my one week off between jobs. However, not having a fully functional keyboard on my personal laptop made typing a less than enticing proposition. At least I managed to pack my recipe notebook and back up my Lightroom library to a USB drive, and I bought a cheap keyboard, so I’m more or less back in a good place for blogging. So, let’s just pick back up where I left off last month, with the Mushroom, Goat’s Cheese, Pear, and Walnut Fettuccine from the glamorous vegetarian cookbook Green Kitchen at Home.
If you’re here just to hear about Tess Master’s delectable sustenance stew from the Perfect Blend, feel free to skip the next paragraph.
Happy 4 year WordPress-versary to me! I’m utterly shocked by the news (which WordPress communicated via a cute little pop-up window today). It doesn’t feel like I’ve been blogging for that long, and I suppose that’s because I haven’t been exactly…. I started the Tastiest Book on a free wordpress.com hosted page, but I hated how ugly my blog looked compared to the gorgeous professional blogs and I gave up after just a few posts. Eventually I warmed back up to the idea (I scored a grown-up job and moved into an apartment of my own), bought my own domain and a nicer looking template, and have been muddling my way through this food blogging thing ever since.