#Thought I tried it at home using pears sugar and lemon juice | Explore Tumblr Posts and Blogs

harelan · 5 years

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1-10 for Matilda, 11-20 for Rosanna!

owo thank u griff !!!!!!!!!

matilda

1. What does their bedroom look like?

at home, not at skyhold: light wood floors, whitewash walls or very subtly patterned wallpapers. a big-ish bed with a Lot of blankets, quilts, pillows on it, but all mismatched. one wall is all bookshelves, and one wall is mostly window. lace curtains.cluttered to hell.

2. Do they have any daily rituals?

she tries very hard not to, just because circle life was so structured. especially during inquisition, what she’d being doing or when she’d wake up was pretty unpredictable. she makes breakfast every single day though, no matter when she eats it. sometimes she’s up early enough to help skyhold’s servants prepare it. sometimes she saunters into the kitchens at 11pm and makes pancakes for herself. a true enigma.

3. Do they exercise, and if so, what do they do? How often?

k. kind of? she uses her staff like a quarterstaff or even a spear sometimes, because she figures she needs to know how to fight if she gets purged by a templar. so she trains with that. but she doesn’t go running or anything. just combat drills.

4. What would they do if they needed to make dinner but the kitchen was busy?

depends on her mood. good mood, she’ll just squeeze in and help. bad mood, she’ll squeeze in and do whatever the fuck she wants. she’s usually considerate though.

5. Cleanliness habits (personal, workspace, etc.)

she’s clean but not particularly attentive to her looks. like, she takes a bath and then gets distracted and just lets her hair drip dry. she might remember to brush her hair. she makes her own perfume, though!

she’s organized but not clean. like someone will be like “oh i need a quill” and she’ll be like “oh theres one under my bed just to the right of the bottom post closest to the door” she cleans up every few weeks and puts things back so it doesn’t get too bad, but in her day to day she cannot be arsed.

6. Eating habits and sample daily menu

OH HOHOHO matilda eats Lavishly but she cooks it herself so it’s ok. she makes a lot of sweets and even if it isn’t supposed to be sweet, she makes it sweet. so she cooks pork a lot, just because it can handle being sweet.

breakfast: honey amaranth bread with apricot jam, fresh raspberries, one (1) fried egg, and either bacon or beans depending on what’s available

lunch: potato fish cakes, lemony asparagus, n a cream cheese griddle cake

tea: lemon-cream tart, or sugar pears, or rosewater tea cakes with tea or juice

dinner: roasted duck, baked brie, idk some kind of veg, and meringue cake (like a pavlova)

i spent way too long in this and now im hungry.

7. Favorite way to waste time and feelings surrounding wasting time

she usually wastes time by reading or going for a walk/ride. but she doesn’t really have a job so most of the things she does are like...useful in some way. except the kind of stuff she reads is wonderful trash sentimentalist make-you-cry novels.

she knows the importance of taking care of herself and most of the other stuff she does is for other people, so she gives herself a day in bed with a book every now and then without any guilt.

8. Favorite indulgence and feelings surrounding indulging

sweets, definitely, or otherwise decadent foods. and she doesn’t give a single shit. she cooks and she shares so people can die mad about it.

9. Makeup?

naaaah. i mean, she wouldn’t even know where to start. josephine does her makeup for her before halamshiral. but on her own? she’s not at all invested in being pretty. i mean, she’s already just naturally pretty and it hasn’t exactly benefited her so. no.

10. Neuroses? Do they recognize them as such?

she’s pretty chill and reasonable idk? she keeps her study as she likes it and gets irritated if people move things around.

rosanna

11. Intellectual pursuits?

she’s very much not an intellectual. she has some theological opinions, but they’re just opinions and she’s not some kind of chantry scholar.

12. Favorite book genre?

she....can’t really read. she’d read romance novels if she did read, but tabloid magazines are more her thing.

13. Sexual Orientation? And, regardless of own orientation, thoughts on sexual orientation in general?

all my characters r bisexual, though rosanna definitely has a preference for men. she on that internalized heteronormativity. she’s one of those liberals who wishes everyone would just shut up about their various marginalized identities, so she’s not particularly sympathetic and....maybe a leetle homophobic.

14. Physical abnormalities? (Both visible and not, including injuries/disabilities, long-term illnesses, food-intolerances, etc.)

she has faded scars on her hands and a tomato allergy.

15. Biggest and smallest short term goal?

biggest, divorce her husband (oh hi i decided she and her creepy artist amoroso got married)

smallest would be like. humiliate lord so-and-so at this upcoming party.

16. Biggest and smallest long term goal?

biggest, and i mean big ambitious thing she doesn’t even think about because it’s too big and scary and impossible, is to topple the institution of slavery in tevinter that literally ruined her life.

smallest, visit antiva.

17. Preferred mode of dress and rituals surrounding dress

whatever is fashionable. she’s known for personalizing her clothes, usually with intricate embroidery or hand-made lace. she wears lingerie a lot.

18. Favorite beverage?

she drinks a lot of black tea with honey, but her favorite drink is champagne.

19. What do they think about before falling asleep at night?

upcoming social events, generally? or like what she has to do tomorrow, what she neglected to get done today.

20. Childhood illnesses? Any interesting stories behind them?

answered here

#talking about what matilda eats really did make me hungee jfkldsj #carly tells tales #carly's ocs #oc: matilda #oc: rosanna #greyedwardens

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keijay-blog · 5 years

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New Post has been published on https://cookingtipsandreviews.com/we-tried-custard-apple-pie-the-thanksgiving-desser/

We Tried Custard Apple Pie—the Thanksgiving Desser...

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Andrea HoweNovember 21, 2018

Andrea Howe / Taste of Home

The custard apple pie known as Marlborough Pie is a beloved, long time favorite New England dessert. Combining creamy custard and apples with a hint of lemon makes this dessert a unique spin on the traditional apple pie.

After a recent visit to Vermont, where among many fun activities I took a New England desserts baking class, I was surprised to discover just how many obscure but delicious New England desserts there were! One of the most unique recipes I discovered, which dated all the way back to 1660, was for a custard apple pie called Marlborough Pie. The pie is infused with shredded apples and the subtle tang of citrus, thanks to fresh lemon juice. I decided to give it a try and see if this pie I’d never heard of was good enough to add to the Thanksgiving menu. Read on to see the results (and check out our best New England recipes, too)!

How to Make Marlborough Pie

Ingredients

Your favorite pie crust recipe—this is our standard (and favorite)

2 large firm, tart apples (about 1 pound total), such as Granny Smith or Northern Spy, peeled and cored

2 large firm, sweet apples (about 1 pound total), such as Pink Lady, peeled and cored

3 tablespoons lemon juice

3 tablespoons dry sherry or apple cider

2 tablespoons salted butter

2/3 cup granulated sugar

3 large eggs

1 cup light cream

1/4 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon table salt

Initial Thoughts

I have to admit I was a little hesitant about this pie altogether! There is nothing more traditional and classic than a New England apple pie, especially when it has a nice spice to it, but my curiosity definitely won me over. I was initially skeptical of how combining apples with custard could be an improvement on a classic apple pie, but I just had to see how it’d turn out.

Also, I thought sherry was an unusual addition. I didn’t have any on hand, so I opted for apple cider—a common substitute. Didn’t seem worth it to buy a whole bottle for one pie, though I bet it would add some great warmth (but who doesn’t love apple cider?).

Despite my hesitations, I soldiered on. Without ruining the ending, let’s just say that I’m glad I proceeded.

Starting with the Crust

While some folks make their pie crusts by hand using a pastry blender or fork, I decided to mix up my pie pastry with a food processor. This makes the process so simple. Just pulse together your flour, chilled butter (yes, butter is best!) and salt. Then slowly add your water until the dough comes together.

You can prep your dough ahead of time—even a few days if you’d like. I made mine first thing in the morning and let it chill for a few hours as I got the kids up and ready. Then I rolled it out onto a well-floured surface and laid it into a nine-inch pie pan. I blind baked this for 13 minutes in a 400ºF oven.

While the crust got its initial bake, I put together the filling, which again, thanks to the food processor, came together fairly quickly.

Prepping the Apples

Andrea Howe / Taste of Home

If you want to go the traditional route, you can shred your apples by hand using a box grater. If you want to save some time and elbow grease, use a food processor fitted with it’s shredding plate. Just pop your quartered apples into the processor and let the machine do the work! Let me tell you, this was a lifesaver—the apples shredded in less than half the time.

Don’t have a food processor? Check out our Test Kitchen’s recommendations.

Assembling and Baking the Pie

With your apples shredded, cook them with the cider (or sherry), sugar and butter on the stove until tender. This won’t take long since the applies are shredded—just a few minutes.

While those are cooking, blend together your eggs, cream and spices. Then stir in your apples. This is such a quick an easy filling that reminded me what I enjoy most about old-fashioned New England recipes: their simplicity.

Once that mix is together, pour it into your pie crust and bake at 350ºF for about 35 minutes until the custard is set but now brown. Remove from the oven and place on a wire rack to cool before you taste.

The Result

Andrea Howe / Taste of Home

Wow, this may end up being the most unique dessert I’ve made yet! I’m so glad I didn’t allow my initial hesitations prevent me from attempting this wonderfully delicious pie. The tartness of the apples, heightened by the lemon juice and apple cider, was the perfect balance to the sweet and creamy custard. And the heartier crust, still light and flaky in texture, stood up exceptionally well to the custard, resisting sogginess. I definitely think this pie is worthy of making it on the Thanksgiving menu, and will be an exciting change of pace from our traditional pumpkin and apple pies we usually make every year.

I had so much fun researching and making this old-time New England dessert, it made me look into other time-tested food traditions, including the stories behind the most classic Thanksgiving foods. Which ones will you be adding to your Thanksgiving menu this year?

More Apple Pies to Try

Caramel-Pecan Apple Pie

You’ll love the smell in your kitchen—and the smiles on everybody’s faces—when you make this scrumptious caramel apple pie recipe. It takes me back home to Virginia and being at my granny’s table. —Jean Castro, Phoenix, Arizona

Get Recipe

Maple-Glazed Apple Pie

Even though we’ve lived in Florida for 3 years, I still feel like a “Vermonter”. My parents send us a bushel of Vermont apples each fall, and we try to visit in the spring to do some sugaring. —Patricia Putnam, Lakeland, Florida

Get Recipe

Swedish Apple Pie

This decadent apple pie serves up homemade flavor in every bite. This is a perfect snack with coffee or as an after-dinner treat. —Sarah Klier, Grand Rapids, Michigan

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Upside-Down Apple Pie

This pie has won eight ribbons at area fairs. People say it looks and tastes like a giant apple-cinnamon bun. I take time off from work around the holidays to fill pie requests from family and friends. The recipe has become everyone’s favorite. —Susan Frisch, Germansville, Pennsylvania

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Cinnamon-Sugar Apple Pie

Apple pie baked in a cast iron skillet is a real stunner. This beauty, with its flaky, tender crust, also works in a 9-inch deep-dish pie plate. —Renee Schettler Rossi, New York, New York

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Candy Apple Pie

This is the only apple pie my husband will eat, but that’s all right since he makes it as often as I do. Like a combination of apple and pecan pie, it’s a sweet treat that usually tops off our holiday meals from New Year’s all the way through to Christmas! -Cindy Kleweno, Burlington, Colorado

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Dutch Apple Pie Tartlets

These adorable mini apple pie pastries make a delightful addition to a dessert buffet or snack tray. The recipe calls for convenient frozen phyllo shells, so they’re surprisingly easy to prepare. The lemon curd filling adds a unique flavor twist. —Mary Ann Lee, Clifton Park, New York

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Apple Crumble Pie

The crumb topping of this apple crumb pie recipe is awesome, which may explain why dessert always disappears fast. Or maybe it’s the chunky apple filling. Either way, it’s a family tradition. —Vera Brouwer, Maurice, Iowa

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Blue-Ribbon Apple Pie

This pie is special to me because I won a blue ribbon for it at the local fair and was able to compete at the state farm show. —Collette Gaugler, Fogelsville, Pennsylvania

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All-Star Apple Pie

Pie recipes using canned apple pie filling are rare, but my two boys, Ben and Andy, made this scrumptious apple pie with a sweet, crunchy topping. It’s simple to assemble with a store-bought crust and canned pie filling, yet it tastes like it’s made from scratch. —Cindy Glick, Bradford, New York

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Spiced Upside-Down Apple Pie

My grandma taught me to make this pie when I was 4. Over the years I’ve kept it about the same with just a few changes. Flip it out the second it stops bubbling. The glaze it makes looks like stained glass. —Francine Bryson, Pickens, South Carolina

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Apple Pie

I remember coming home sullen one day because we’d lost a softball game. Grandma, in her wisdom, suggested, “Maybe a slice of my homemade apple pie will make you feel better.” One bite, and Grandma was right. If you want to learn how to make homemade apple pie filling, this is really the only recipe you need. —Maggie Greene, Granite Falls, Washington

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Apple Pear Pie

This pear apple pie, really says “fall.” What a yummy way to use your backyard bounty or the pickings from local orchards! I’ve made plenty of pies over the years, and this is a real standout. —Grace Camp, Owingsville, Kentucky

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Mom’s Maple-Apple Pie

Mom’s apple pie might be a cliché, but others have tried and failed to rival my mom’s recipe. My siblings and I panic when anyone else takes the holiday apple pie assignment, but we make sure Mom is making hers, too. —Rebecca Little, Park Ridge, Illinois

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Farm Apple Pan Pie

You’ll find this pie’s very convenient for taking to a covered-dish supper, picnic, etc. But be prepared—people always ask for a copy of the recipe! —Dolores Skrout, Summerhill, Pennsylvania

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Caramel Apple Pie with Streusel Topping

I developed this recipe through the years to get it exactly where we want it. I’ve entered several pie contests with it and placed first each time—one bite and you’ll know why this pie’s a winner! —Laurel Dalzell, Manteca, California

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Golden Apple Pie

Pies are the dessert I like best to prepare. This one’s the favorite for family get-togethers, and it has been awarded blue ribbons at a couple of local fairs. —Theresa Brazil, Petaluma, California

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Hand-Held Apple Pies

When I was in high school, my best friend’s mother baked mini apple pies every year. I was thrilled when she shared the recipe with me—it made me feel like I was finally an adult! —Katie Ferrier, Houston, Texas

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Cookie Crust Deep-Dish Apple Pie

One of my favorite make-and-take desserts, this deep-dish pie is based on an old Hungarian recipe that’s popular in this part of Ohio. The easy cookie crust is the best part. —Diane Shipley, Mentor, Ohio

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No-Bake Apple Pie

We always have an abundance of apples in the fall, so I like to make this easy pie. My husband has diabetes, and this recipe fits into his diet…but everyone enjoys it. —Shirley Vredenburg, Ossineke, Michigan

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Apple Pie a la Mode

This pie a la mode is a family favorite that combines apple pie filling and butter pecan ice cream with caramel topping and chopped nuts. I created it when trying to think up a rich dessert to complete a dinner party menu. —Trisha Kruse, Eagle, Idaho

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Golden Harvest Apple Pie

You’ll think Grandma was baking in the kitchen when you taste your first bite of this old-fashioned pie. The golden, tender crust holds a yummy apple filling with a hint of orange.—Drew Menne, Vineyard Haven, Massachusetts

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German Apple Pie

I live in a big apple-producing state, so I think this recipe represents our region well. I tasted this pie many years ago when my children’s babysitter made it. I asked for the recipe and have made it many times since.

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Washington State Apple Pie

This pie won Grand Champion in the Apple Pie category at the 1992 Okanogan County Fair. The pie looks traditional, but making your own filling gives it a different flair and great taste. —Dolores Scholz, Tonasket, Washington

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ynsespoir · 6 years

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Grilled Sausage & Apple Pizza with Goat Cheese

Kick off the summer with this Grilled Sausage & Apple Pizza with Goat Cheese that combines your favorite sweet and savory flavors into one delicious meal!

This post is sponsored by Aidells Sausage Company, Inc. All comments and opinions are my own.

Summer is my absolute favorite time of the year which means it’s officially GRILLING season! Our grill is always in constant use during the spring/summer months because it’s just so easy to use with little clean-up and I don’t know about you, but everything just tastes so much better coming off of the grill! Not only can you grill chicken, fish, steak, kabobs, I mean you name it, but guys, grilling pizza might just be the best thing you do all season.

One of my favorite things to do in the summer is host events in our backyard and since building our home last year, having friends and family over has been the best part of our move! If you follow me on Instagram then you know how I love to throw a good party and with that comes making delicious food! Grilling is essential for an outdoor gathering and it’s nice to mix things up sometimes. Instead of serving up the usual summer favorites, having your guests make their own personal pizzas can be way more fun!

When deciding on pizza toppings I am ALL about flavor combinations which is why I knew I needed Aidells® Dinner Sausage on my pizza. I’ve been a huge fan of Aidells sausage links for quite a while now not only because they are crafted in small batches using the highest quality of meats and all-natural ingredients, but they are also made with no added hormones or nitrites so you can really feel good about what you are eating!

Aidells carries several delicious products all with unexpected flavor combinations such as bacon mushroom swiss, sun dried tomato with mozzarella, Cajun style andouille and even habanero with pepper jack cheese. For this particular recipe I used Aidells smoked chicken and apple sausage links that contain their trademark spice blend along with delicious chunks of apple in every bite!

As you can see above, for a limited time, each package of Aidells sausage links currently has a sticker containing a unique summer recipe so make sure to look for that on the packaging the next time you’re at the store!

To really bring out that apple flavor in this sausage, I topped each pizza with some fresh apple slices along with goat cheese, baby arugula and finished it off with a drizzle of sweet honey vinaigrette. If you’re not a fan of goat cheese, feel free to use some gorgonzola (which tastes delicious with apples!), burrata or really any cheese you prefer. This pizza turned out incredible and was the perfect sweet and savory combination!

If you’re making pizza at a backyard cookout or even on a camping trip, it’s important that you pre-chop all of your toppings ahead of time. I pre-sliced all the apples and put each of the toppings into individual containers so that assembly would be nice and easy for everyone! We grilled the chicken sausage right there on the grill and sliced it up right before adding it to the pizzas.

To make the honey vinaigrette, I whisked together a little olive oil, some honey, Dijon mustard and fresh lemon juice and drizzled it over top of the pizza and arugula which really gave the pizza a sweet, fresh taste! If you have any extra dressing left over, make sure to save it because it tastes great on salads too. I actually make this vinaigrette a lot which is why I wanted to use it on this pizza. A definite tried and true dressing that just tastes delicious on everything!

Now if you thought that was easy to make, grilling the actual pizza is even easier! To keep things simple we used naan flatbreads that were brushed with a little olive oil. Naan crisps up so nicely on the grill and is the perfect size for individual pizzas. The key though to a good grilled pizza is placing the toppings on the pizza while it sits on the grill! You’ll want to grill the naan first before adding any toppings, about 2 to 3 minutes per side, until you see some nice char marks and this is also a good time to go ahead and cook your sausage. Then once the naan is ready, just add your cooked sausage, apple slices and goat cheese grilling for an additional 4 to 6 minutes until the cheese is nice and gooey! Easy right??

This pizza is definitely a new summer favorite and one I can really enjoy eating because of all the fresh flavors and quality ingredients. I purchased all of these ingredients at my local Safeway. You can easily find your closest Safeway store on their store finder here! Safeway offers tons of delicious summer recipe inspiration so make sure to check them out!

So whether you’re hosting a backyard party or planning a fun camping trip with friends, this grilled pizza with sausage, apple and goat cheese is sure to be a winner with your family this summer! Hope you enjoy this recipe as much as we did!

Grilled Sausage & Apple Pizza with Goat Cheese

Serves: 8 Servings

Ingredients

4 whole grain naan flatbreads

2 Tbsp olive oil, for brushing

1 (12 oz) package Aidells Chicken & Apple Sausage

2 cups thinly sliced apples (I used Fuji)

8 oz goat cheese

2 cups baby arugula

Salt and pepper, to taste

For the honey vinaigrette:

1 Tbsp olive oil

1½ tsp. honey

2 tsp. dijon mustard

1 tsp. fresh lemon juice

Instructions

Preheat a grill or grill pan over medium high heat.

Brush each naan flatbread on both sides with olive oil and place on the grill for 2 to 3 minutes on each side, until you see some char marks.

While the naan is grilling, cook the sausages for 8 to 10 minutes until heated through, turning occasionally. Remove from grill and cut into ½-inch slices.

When the naan is ready, top with goat cheese (2 oz on each flatbread), apple slices and chicken sausage and grill for an additional 4 to 6 minutes until cheese is slightly melted.

To make the honey vinaigrette, whisk together olive oil, honey, dijon mustard and lemon juice and set aside.

Remove pizzas from the grill, top with fresh arugula and drizzle each with honey vinaigrette. Season with salt and pepper, if desired. Serve and enjoy!

Nutritional Information

Serving Size: ½ flatbread • Calories: 410 • Fat: 19.6 g • Saturated Fat: 6.3 g • Carbs: 36.4 g • Fiber: 6.3 g • Protein: 17.3 g • Sugars: 8.2 g • WW Freestyle Points: 9

3.5.3218

For more recipe inspiration, check out this delicious Grilled Chicken Sausage with Pears recipe from Safeway!

The post Grilled Sausage & Apple Pizza with Goat Cheese appeared first on Eat Yourself Skinny.

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jenguerrero · 6 years

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Baco: Vivid Recipes from the Heart of Los Angeles is an amazing foodie book for when you want to pull out all the stops to make incredible dishes.

I am absolutely in love with the Bäco Bread with Creamy Poblano Feta Dressing. The smell of the fresh flatbreads baking fills the house and the dressing is lickable. A huge thanks to Chronicle Books for letting me share it with you! The picture is mine. The photographs in Bäco are beautiful.

My review with my pics and thoughts on all the dishes I tried is below the recipe.

Baco: Vivid Recipes from the Heart of Los Angeles by Josef Centeno and Betty Hallock, photographs by Dylan James Ho and Jeni Afuso (Chronicle Books, 2017.)

Bäco Bread

Makes 10 flatbreads

1 ½ tsp active dry yeast 1 ½ tsp sugar 1 cup [240 ml] warm water 3 2/3 cups [440 g] flour, plus more for dusting 2 tsp salt 6 Tbsp [80 g] ghee, at room temperature 3 Tbsp plain yogurt Avocado or olive oil for cooking

Whisk together the yeast, sugar, and warm water in a small bowl. Set aside til foamy, about 10 minutes.

Whisk together the flour and salt in a large bowl. Add the ghee, yogurt, and yeast mixture and mix with a wooden spoon or by hand until thoroughly combined. Turn the dough out onto a floured work surface and knead until smooth and supple, about 10 minutes.

Transfer the dough to an oiled bowl, cover with plastic wrap, and set aside til nearly doubled in volume, about 1 ½ hours.

Punch down the dough, turn it over onto a lightly floured work surface, and knead it again for a few minutes. Cut the dough into 10 pieces and roll each into a ball. With a rolling pin, roll out each ball into in 8-by-4-in [20-by-10-cm] oval, dusting with flour as needed.

Heat the oven to 300°F [150°C]. Heat 1 Tbsp oil in a large heavy bottomed frying pan over medium-high heat until hot and shimmering. Place one piece of dough in the pan, adjusting the heat as needed so that the bread is browned on the bottom and the top starts to bubble and puff, about 1 minute. Flip the bread and cook until the second side is browned, about 1 minute longer. The breads should be spotted with well-browned areas and still pliable.

Transfer to a baking sheet and keep warm in the oven while you cook the remaining breads, adding more oil to the pan as needed. Serve warm.

Poblano-Feta Dip

Makes 1 ½ cups [280 g]

3 poblano chiles ½ tsp cumin seeds 1 cup [14 g] fresh cilantro leaves 1 cup [16 g] fresh mint leaves 1 cup [140 g] crumbled feta Grated zest and juice of ½ lemon 2 garlic cloves, peeled 1 Tbsp sherry vinegar ½ tsp salt 1 Tbsp to 1/3 cup [15 to 80 ml] water

One at a time, char the poblano chiles by placing them directly over the open flame or a gas stove or grill. Turn them with tongs as they are roasting, until the skins of the chiles are charred and blistered all over, 1 to 2 minutes on each side. While they’re hot, place them in a large sealable bag to steam for about 10 minutes. Don’t let the chiles steam for too long or they’ll start to turn brown. Remove the charred skin, rubbing it off gently with the back of a knife. Cut open one side of each chile and remove and discard the stems, seeds, and ribs. Set aside.

Toast the cumin seeds in a small, dry frying pan over medium heat, stirring occasionally, until fragrant, 1 minute. Remove from the heat.

Put the poblano chiles, cumin, cilantro, mint, feta, lemon zest, lemon juice, garlic, vinegar, and salt in a blender and purée on medium to high speed, adding water a tablespoon at a time, until smooth. Use just enough water to blend the mixture to the consistency of hummus. It shouldn’t be too liquidy. Store in a covered container in the refrigerator for up to 2 days.

Baco: Vivid Recipes from the Heart of Los Angeles by Josef Centeno Edition: Hardcover

This is an ultra-fresh, vibrant, colorful, flavorful omnivorous book. The contrasts of flavor, texture, and color are phenomenal. His aesthetics are great. Everything we’ve tried has been delicious and interesting. The recipes aren’t terribly difficult, but I headed straight for my better grocer for some of the more special ingredients. He suggests substitutions for some that are more rare in the recipe headers.

The book itself is very artsy and gift quality. The photography’s beautiful and there are little design features like the top right corner of the pages are rounded, which I thought was just to look cool, but seem to make the pages easier to turn. Huh.

1) Sichuan Pepper Lamb Top Round with English Pea and Parsley Salad – p 246 & 38 and Sweet Potatoes with Aonori Marscapone Butter, Feta and Honey – p 188. All of the contrasting color is visually stunning and the flavors are just outstanding. The cut of lamb is not fatty at all, and the flavor crust on it is wonderful. This is the best sweet potato recipe I’ve ever tried. The aonori is just crushed up nori, so if you have nori sheets in your pantry, you can just run one through your spice grinder and you’ll be set. The lamb calls for 1 teaspoon of cubeb pepper. My grocer didn’t have it (Amazon does!), so after reading a description, I substituted ½ teaspoon each of allspice and peppercorns. It was delicious.

2) Tuscan Melon with Persian Cucumber Salad with Cacik – p 110 & 92. Fantastic sweet, earthy, and crisp salad. I only made ¼ of the cacik recipe, because that’s all that was needed under the salad, but it’s a little like a tzatziki with walnuts and raisins. It’s too delicious to not make ½ of the recipe. 3) Bäco Bread – p 176 and Roasted Golden Beets with Radishes, Cucumbers, Hazelnuts, and Creamy Poblano Feta Dressing – p 218, 22 & 80. These are the recipes from the cover, so I had to try those out. Wow! These are my favorite in the book. I can’t believe how easy it is to make flatbread at home, and they’re perfectly pillowy, and the smell of the fresh bread has everyone waiting at the table. The earthiness of the beets with the mellowed out pickled onions, the sharp breakfast radishes, the sweet crisp of the cukes, the pop from the dry-cured olives and feta, and the fresh herbs combine to make the most amazing salad. And that poblano feta dip is lickable! I made the chicken below with it. Perfect dinner.

4) Braised Chicken with Leeks, Tomatoes, Berbere, Thyme, and Yogurt – p 234. Lovely spicy chicken with leeks and tomatoes, braised in wine and stock. 5) Tuscan Kale with Crushed Fenugreek-Nigella Meatballs and Sherry Raisins – p 137 & 135. Delicious dinner, and there’s a full bunch of Tuscan kale on each plate. The miso is not mentioned in the meatball name, but that flavor is nice and pronounced. Nigella is sometimes called black cumin or charnushka, if you’re having trouble finding it. 6) Sauteed Peaches and Shishito Peppers with Goat Cheese, Cashews – p 221 & and Saffron Honey – p 33. Fantastic!

7) Baharat-Spiced Porcetta – p 258 & 35 with Chimichurri – p 84 and Red Endive and Blood Oranges with Blue Cheese, Dukkah, and Banyuls Vinaigrette with Hazelnut and Fennel Dukkah – p 104 and 48. Delicious! The whole house smells lovely from the slow roasting pork. The bitter greens and citrus salad offset the richness of the pork so nicely. My grocer doesn’t carry red endive, so I used regular, but you could use radicchio if you wanted to have the color pop like in the book.

8-10) Panko Crusted Shrimp with Chives and Mexican Sriracha – 148 with Jicama Salad with Mango, Fennel, Cucumber, Peanuts, Lime, and Fish Sauce Vinaigrette – p 147 & 71. Yum! Fresh, easy, tropical tasting dinner. I added a little mayo to the sriracha sauce. You only need 1/5 of the fish sauce vinaigrette recipe for this, so that’s all I made. This makes a ton of salad, so I tossed extra peanuts into the leftovers for lunch the next day. Nice.

11) Barley Porridge with Ginger and Sauteed Oranges – p 212 with Breakfast Dukkah – p 52. Wonderfully fragrant, tasty breakfast in less than a half hour.

Some others I have flagged to try: Snap Pea and Asian Pear Salad with Grapefruit, Burrata, & Hazelnuts – p 107 * Fennel, Kale, Shaved Cauliflower, and Apple with Creamy Dill Dressing and Bacon Bread Crumb Persillade – p 113, 95, 54 & 55 * Crudites with Walnut-Miso Bagna Cauda – p 114 & 56 * Blistered Green Beans with Fenugreek-Chipotle Tomato Sauce – p 116, 67 & 39 * Creamy Romesco Soup with Grapefruit, Nigella, and Fresh Horseradish – p 120 * Caesar Brussels Sprouts – p 125, 22 & 54 * Caramelized Cauliflower with Mint, Pine Nuts, Lime, and Yogurt – p 132 * Sauteed Broccolini with Mexican Sriracha and Queso Fresco – p 134 * Coffee-Rubbed Beef Carpaccio with Juniper Tarragon Vinaigrette and Crispy Shallots – p 157, 40 & 72 * Slow-Roasted Berbere-Cured Ocean Trout with Lemon Tempura and Citrus Olive Salad – p 166 and 163 * Fuyu Persimmon Salad with Grapes, Red Walnuts, and Sherry Vinegar – p 186 *Rutabaga and Pancetta with Lemon, Anchovy & Capers – p 190 * Eggplant with Avocado, Persian Cucumbers, Herbs, and Cipollini-Buttermilk Dressing – p 194 & 74 * Berbere Chicken and Creamy Pecorino Rice – p 196 * Imjadra with Cherries, Parsley, Sumac, Yogurt, and Fried Shallots – p 230 * Skirt Steak with Horseradish Yogurt and Beets bi Tahini – p 182

I’ll update this as I play in the book more.

#BäcoMercat

#JosefCenteno

#ChronicleBooks

Bäco: Vivid Recipes from the Heart of Los Angeles by Josef Centeno and the most amazing recipe for Bäco Bread with Creamy Poblano Feta Dressing Baco: Vivid Recipes from the Heart of Los Angeles is an amazing foodie book for when you want to pull out all the stops to make incredible dishes.

#American #Bäco #Bäco Bread #Bäco Mercat #Betty Hallock #Chronicle Books #cook book #cookbook #Creamy Poblano Feta Dressing #food #foodie #foodthusiasm #Josef Centeno #Los Angeles #recipe

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