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askwhatsforlunch · 17 days

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Basil and Garlic Cream

This fragrant and herb-y Basil and Garlic Cream makes an excellent sauce for pasta, cooked al dente, just drained and folded into it, for a lunch that literally tastes like Spring. It can also be the base of salads or gratins, depending on the season's changing weather!

Ingredients (makes about 1/3 cup):

a small garlic clove

a dozen large leaves Garden Basil

a pinch of salt and freshly cracked black pepper

1/2 tablespoon olive oil

1/3 cup crème fraîche or sour cream

Peel and halve garlic clove. Add to a mortar, and grind into a pulp with a pestle.

Tear Basil leaves into the mortar, and thoroughly grind them with the garlic into a paste. Season with salt and black pepper.

Gradually stir in olive oil, until mixture emulsifies. Then, stir in crème fraîche until well-blended.

Fold Basil and Garlic Cream into al dente pasta, or use as a base for a salad dressing or in gratins, loaves or quiches...

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abramsbooks · 1 year

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RECIPE: Burrata with favas, peas, and preserved lemon (from Salad Freak by Jess Damuck)

When English peas are in season and finally sweet, I can’t get enough of eating them straight out of their shells. Squeezing the fava beans out of their little jackets is pretty fun too—I love the moment the skin splits to reveal the brightest, most amazing green inside. This simple dish is so beautiful and clean and allows the flavors of the favas and peas to shine.

PRODUCE

1 cup (170 g) shelled fava beans, preferably fresh from 1½ pounds (680 g) beans

2 cups (290 g) shelled English peas, preferably fresh from 1½ pounds (680 g) peas

Fresh chive blossoms (or just some chopped chives, mint, or other fresh herbs)

DAIRY

2 balls burrata (about 8 ounces/225 g)

PANTRY

Kosher salt and freshly ground black pepper

2 tablespoons finely chopped preserved lemon

Extra-virgin olive oil (use your very good kind)

Flaky salt

COOK: In a small pot, bring heavily salted water to a boil. Prepare an ice bath with a fine-mesh sieve placed over the bowl (to contain your beans and peas). Blanch 1 cup (170 g) favas for 3 to 5 minutes. Transfer to the ice bath, and then to a paper towel–lined plate.

Boil 2 cups (290 g) peas for 3 to 5 minutes, until crisp-tender and bright green. Transfer to the ice bath. Once cool, transfer to a paper towel–lined plate. Unzip all of your fava beans by squeezing them out of their jackets to reveal the beautiful, bright green pod within.

ASSEMBLE AND SERVE: Transfer all of the fava beans and peas to a serving bowl. Add the 2 balls burrata and sprinkle 2 tablespoons finely chopped preserved lemon over everything. Drizzle with your very good olive oil and grind plenty of black pepper over it. Sprinkle with flaky salt and chive blossoms or fresh herbs.

One of TIME’s most anticipated cookbooks of Spring 2022 One of Food & Wine’s best cookbooks of Spring 2022 A USA TODAY and PUBLISHERS WEEKLY bestseller!

Delicious and beautiful recipes from Martha Stewart’s personal salad chef and the self-proclaimed “Bob Ross of salads.”

Offering more than 100 inspired recipes, recipe developer and food stylist Jess Damuck shares her passion for making truly delicious salads. Salad Freak encourages readers to discover and embrace their own salad obsessions. With the right recipes, you will want to eat salad for every meal and never get bored. By playfully combining color, texture, shape, and, of course, flavor, Damuck demonstrates how a little extra effort in the kitchen can be meditative, delicious, and fun. The recipes—such as her Citrus Breakfast Salad; Tea-Smoked Chicken and Bitter Greens Salad; Caesar Salad Pizza Salad; and Roasted Grapes, Ricotta, Croutons, and Endive Salad—are meant to be hearty enough for a meal all year round but versatile enough to be incorporated into a larger menu. For Damuck, the perfect salad balances each bite, with something tart enough to twinge your cheeks, something sweet to balance out the bitter, and something with a little salty crunch to finish. Salad Freak is not just about eating to feel good; it’s about confidently combining flavors to create fresh, bright, and satisfying meals that you will want to make again and again.

For more information, click here.

#abramsbooks #abrams books #salad freak #salad freak recipe #jess damuck #salad recipe #spring recipe #spring #i love spring #burrata #burrata recipe #free recipe

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wistfulcynic · 1 year

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spring equinox cake

to welcome the advent of longer days this year i made a new recipe bundt cake. It was adapted from a recipe i intended to make for the winter solstice (hence the harvest leaf pattern) but the bundt tin i ordered was not delivered--or rather, it was delivered but not to me. The courier company, in typical form, refused to do anything about it. They insisted that the parcel had been delivered and provided “proof” in the form of an extremely blurry photo that was not of my house or indeed of anyone’s house. It was unmistakably an office, in fact. The courier company was unmoved by this logic. i gave the pan up as lost.

well as it turns out the office in the photo is an estate agent down the street. Earlier this month i discovered an old message from one of their employees on FB messenger, which i hadn’t seen before because messenger for some reason does not alert me when people outside my friends list try to contact me. This message inquired if i had by any chance ordered a cake tin, and when i answered yes i had, the woman said that they had it in their office and i could come by to pick it up at my convenience.

a spring equinox miracle!

apparently it was a bit of a Thing in their office, the mysterious bundt tin, and they were very excited when i came in to collect it. i was delighted they had held onto it and made an effort to locate its owner. A good ending all around.

for the spring equinox bundt cake you need: butter, sugar, saffron, egg, flour, baking powder, honey, brown sugar, water, cinnamon stick, bay leaf, tea or other herbs for infusion.

(bay leaf for wisdom, cinnamon for love & prosperity, saffron for courage & devotion)

this is a cake with a unique flavour profile that will taste different depending on the honey and the tea/infusion that you choose. i used acacia honey which has a mild flavour and Earl Grey Creme from Bird&Blend, a floral, aromatic black tea. It turned out very moist and a bit dense but not unpleasantly so. The flavour is strongly floral and fragrant like the tea, but the honey is discernible as is the saffron, cinnamon, and bay, though they are perhaps more in the aroma than the taste.

at any rate, you could mix it up with different herb/spice blends, types of tea, etc. You could eliminate the honey entirely. There are loads of potential variations here. Experiment! (and if you make this please share a pic)(also this can be made without a bundt tin--try a well-lined springform pan and reduce the amount of liquid by maybe 1/3 to 1/2)

blessed equinox and happy longer days to all in the northern hemisphere! Antipodeans, hang in there ❤️.

full recipe below the cut

1/2 c golden sugar

a few strands of saffron

1/2 c butter, softened

1 egg

1 c syrup (1/4c honey, 1/4c brown sugar, 1/2c water, cinnamon stick, bay leaf)

2 1/2 c flour

1 T baking powder

pinch salt

1 c hot water infused with tea and/or herbs of choice

a few hours to one day before making crush a few strands of saffron and add them to the sugar. Set aside.

make the syrup by mixing the honey and brown sugar with water. Bring to a boil, remove from heat and add the cinnamon stick and bay leaf. Leave to cool and infuse.

heat water to an acceptable temperature (boiling for black tea, cooler for green tea or herbal infusion) and infuse. Strain when it has reached the desired intensity. Let cool.

soften butter.

cream butter and sugar until light & fluffy. Add egg and beat well. Add syrup gently. Sift the dry ingredients. With the mixer on low speed add the flour mixture one spoonful at a time, or fold in gently if mixing by hand, until just incorporated. Add the infusion and mix until the batter is a uniform consistency.

pour into prepared (well-greased and floured) bundt tin and bake at 350F/190C for 45-50 minutes.

let cool 10 minutes before removing from tin by inverting over a cooling rack or plate.

#equinox #cake #recipe #food #baking #bundt cake #leaf pattern #spring recipe

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crazyblondelife · 1 month

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Spring Pasta with Peas, Chicken & Burrata - Fresh and Easy!

With each new season, I always get excited for what’s local and in-season! Even though it’s not quite time for fresh peas, I went ahead and made this Pasta with Peas, Chicken & Burrata in anticipation of spring food! This dish is has such a freshness because of the lemon and Burrata and the combination of all the flavors is divine! It’s melt-in-your-mouth delicious while it’s still warm and also fabulous left-over at room temperature!

If you want to make this pasta vegetarian, simply leave out the pancetta and chicken! It’s delicious with or without, but definitely more hearty with the meat. You could also add a little asparagus that’s been slightly roasted for a more seasonal option…the combination of peas and asparagus would be fabulous!

If you decide to use fresh peas, just be sure to pre-cook them before adding to the skillet with the shallots and garlic. They will definitely make a difference in flavor, but I promise you won’t be disappointed with the frozen peas.

Freshly grated parmesan makes a big difference as well and don’t leave out the lemon zest. The mint option is also delicious, but I didn’t have any so used parsley. A combination of both would be tasty as well! Either way, make your grocery list because you’ll make this all season long. It’s perfect for weeknight dinner and ideal for guests. I would serve alongside a green salad and some warm crusty bread to spread some of the Burrata on. Okay, now my mouth is watering so I may have to make this again!

I haven’t been getting many comments lately and I’m not sure if you’re not liking the content or just busy, but as always, I really love to know your thoughts! I’m in contact with a company who is hopefully going to redo my website and make it more user friendly very soon! I have my first call with them on Friday and hopefully we can get started! It’s been a long time coming and I’m excited to improve Crazy Blonde Life!

Thanks so much for reading! I hope your week is off to a great start!

#Spring Pasta with Peas #Spring Pasta with Peas Chicken & Burrata #Pasta Recipe #Dinner Recipe #Spring Recipe

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lafattoriadeglianimali · 10 months

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Gluten-Free Stuffed Zucchini Blossoms Fior di Zucca Ripieni These quick and simple stuffed zucchini blossoms are made without gluten and filled with mozzarella and parmesan cheese before being deep-fried.

#appetizers and snacks #spring recipe #table #oil #zucchini #italy #fior di zucca ripieni

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fullcravings · 1 month

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Homemade Coconut Cake

#homemade #coconut #cake #food #dessert #baking #layer #recipe #frosting #easter #spring #summer #bakedbyanintrovert

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sweetoothgirl · 3 months

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Buttermilk Almond Muffins

#Buttermilk Almond Muffins #almond #muffins #food #spring #recipe

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vegan-nom-noms · 6 months

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Avocado Egg Rolls With Sweet Chili Sauce

#air fryer #avocado #egg rolls #spring rolls #sweet chili #savoury #dinner #lunch #food #recipe #recipes #vegan #veganism #vegetarian

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daily-deliciousness · 24 days

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Chicken summer rolls

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tianasimstreehouse · 1 month

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Roast Pork Loin

Crispy crackling skin, spring vegetables - this roast pork dinner is a go to for a big Sim family!

Requested by DAS 🌼 I hope you like it!

Category: Meals

Skill Level: 5 (Homestyle)

Available sizes: Party

Ingredients: Wrapped Red Meat, Sage, Potato, Onion, Carrot

Prepped Ingredients: Prepped Veggies

Dietary: Vegetarian-Safe, Lactose Free

*REQUIRES the latest version of my TianaSims Cookbook to work*

DOWNLOAD (Patreon): Roast Pork Loin Milk and Cookies: Now! Sugar Cookies: 7th April Public: 14th April

#tianasimscookbook #thesims4 #customfood #ts4 custom food #ts4customfood #sims4customfood #ts4 custom recipes #the sims 4 #custom food #ts4cc #the sims 4 food mods #ts4 spring day #spring day meals #easter #ts4 easter #the sims 4 family meals #ts4mods #ts4gameplaymods #tianasims

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saltandlavenderblog · 8 days

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Asparagus and mushroom pasta

#recipe #cooking #easy recipes #homemade #comfort food #quick recipes #pasta #asparagus #spring recipes

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askwhatsforlunch · 13 days

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Cucumber and Pomegranate Wheat Berry Salad (Vegan)

The sun is out, the sky is blue, this warm Spring Saturday feels a bit like Summer, and this refreshing Cucumber and Pomegranate Wheat Berry Salad and a glass of chilled rosé is just what you need to complete the illusion! Have a good one!

Ingredients (serves 3 to 4):

2 cups wheat berry

1 cucumber, rinsed

a dozen large leaves Garden Basil

salt and freshly cracked black pepper, to taste

2 tablespoons olive oil

1/2 ripe lemon

1/3 cup freshly released pomegranate seeds

Cook wheat berry in a pot of salted boiling water according to package's directions, generally 10 minutes until al dente.

Drain wheat berry, and allow to cool a little.

Meanwhile, halve cucumber and cut into thin slices. Add cucumber slices to a large salad bowl.

Finely chop Garden Basil, and add to the salad bowl. Season with salt and black pepper, and drizzle generously with olive oil. Toss, to combine.

Thoroughly squeeze in the juice of the lemon halve, and toss once more, to mix.

While it is just a little warm still, stir in cooked wheat berry and fresh pomegranate seeds, tossing well to combine.

Chill in the refrigerator, at least a couple of hours.

Serve Cucumber and Pomegranate Wheat Berry Salad cold, with a glass of chilled rosé or dry white wine.

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abramsbooks · 1 year

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RECIPE: Lemon Pudding-Soufflé (from In Praise of Home Cooking by Liana Krissoff)

This was my mom’s go-to pudding-like dessert for a long time, and probably one of my all-time favorites. Fluffy “soufflé” topping a tart warm custard; it isn’t beautiful or fancy, but if you love lemon there are few better ways to enjoy it.

Serves 6

5 tablespoons (70 g) unsalted butter, at room temperature

1 cup (200 g) sugar

3 large egg yolks, plus

6 large egg whites

1/3 cup (75 ml) lemon juice

2 teaspoons finely grated lemon zest (from about 2 lemons)

¼ cup (45 g) all-purpose flour

1 cup (240 ml) half-and-half

Pinch of cream of tartar

PRACTICE SKILLS

Using an electric mixer

Folding beaten egg whites into a yolk mixture

Baking in a hot water bath (a bain-marie)—setting it up on the hot oven rack and pouring boiling water into the larger pan. Removing the bain-marie from the hot oven

Preheat the oven to 350°F (175°C). Find a deep 8-inch (20 cm) square baking dish (or a 2-quart round soufflé dish) and a larger baking dish or pan that the smaller dish fits into—a 9 by 13-inch (23 by 33 cm) one works well. Use about 1 tablespoon of the butter to very generously butter the smaller baking dish all the way up the sides. Set the small baking dish inside the larger dish. Put a kettle of water on to boil.

In a deep bowl, using an electric mixer with the beater attachments, beat the remaining butter and the sugar together until thoroughly combined. Beat in the 3 egg yolks one at a time, then continue beating until the mixture is pale yellow. Gradually beat in the lemon juice and zest, then the flour and half-and-half, scraping the side of the bowl a couple times so everything is smooth and well incorporated. Set aside.

Switch to a whisk attachment on the electric mixer. Put the 6 egg whites in a clean, dry, deep bowl. Whisk until foamy, then add the cream of tartar and continue to whisk until firm peaks form (when you lift the whisk, the whites should stand up straight in a peak and not flop over). Use a rubber spatula to stir about one-third of the whites into the egg yolk mixture, then add half of the remaining whites and gently fold them in until mostly combined. Fold in the remaining whites until just combined and no large clumps of whites remain in the batter. Scrape the batter into the buttered baking dish.

With potholders, carefully pull the center rack partway out of the oven. Place the small baking dish (in the large dish) on the rack and carefully pour hot water from the kettle into the large dish until it comes about 1 inch (2.5 cm) up the sides of the small dish. Gently slide the rack back into the oven and close the door. Bake for about 50 minutes, until puffed up and evenly browned on top. Remove both baking dishes from the oven, taking care not to spill the hot water, then lift the small dish onto a wire rack and let cool for 20 minutes. Scoop portions of the soufflé (and the soft pudding underneath) into dishes and serve warm.

Award-winning cookbook author Liana Krissoff presents an evocatively written ode to home cooking with all the guidance you need to perfect your own easy-to-master family recipes

Trusted cookbook author Liana Krissoff is back. Previously, she showed you fresh, clever canning recipes; modern slow-cooker recipes; and easy vegetarian crowd-pleasers. Now, Krissoff brings you In Praise of Home Cooking—fit for anyone looking to perfect the staples, parents who want to whip up something tasty, curious kids who want to learn grandma’s secret recipes, and everyone who has gotten tired of those absurdly labor-intensive recipes.

To Krissoff, developing resourceful habits and perfecting uncomplicated dishes––a pot of fluffy rice and one of creamy beans, a seared steak and a colorful salad––are integral to living with great pleasure, and so she shows us the way. Krissoff explores these simple but vital subjects—ranging from how to start a fire in a clearing in the woods to making a simple but celebration-worthy layer cake, and even remembering to make a mug of hot cocoa just because it’s the first cold, gray day of fall—reminding us that appreciating these moments is key to a life well-lived.

In this cookbook infused with memoir, there are charming step-by-step illustrations that demystify key kitchen skills, vibrant food photographs, and short essays that reveal keen insights gleaned from a life as a recipe tester, cookbook author, and mom interspersed among the recipes. The more than 85 recipes in this book are Krissoff’s essentials, perfected for your ease. They represent a chronicle of how she learned to cook but also of ongoing efforts to help her daughter develop a level of competence with improvisatory home cooking. From kneading your own yeasted bread dough to refining your classic tahini dressing, Krissoff brings you all the foolproof recipes you always wished you had, while offering insight into the meaning and beauty behind these simple moments.

For more information, click here.

#abramsbooks #abrams books #in praise of home cooking #home cooking #cookbook #free recipe #recipe #spring recipe #spring dessert #lemon pudding souffle #lemon pudding #lemon recipe #dessert recipe

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sew-much-to-do · 1 year

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