#smitten kitchen

[jegaphone]

I just made the french onion baked lentils and farro from Smitten Kitchen and man, what a home run.

Good prompt to share my online sources that I return to time and time again!

Probably obviously, Smitten Kitchen! I've been following Deb for about 15 years and MANY of her recipes are in my regular rotation. When I have an ingredient I want to use up and am not sure what to do with it, I often search it up on her site for inspiration. That said, most of her recipes are rather complex and time-consuming, and I usually prefer her savory offerings over the sweets.

Sohla El-Waylly. Oh how I love her. She is not only a chef, but an educator. In addition to her newsletter that I linked to, her Off Script series on Food 52 (a reliable site in general in my experience) is an incredible resource, as is her new cookbook Start Here. Her recipes almost always include suggestions for ingredient substitutions that get you thinking about core concepts and techniques, not just following a rote list of steps every time.

Claire Saffitz is my go-to resource for baking. Like Sohla, she knows how to TEACH, which I value so highly. Her recipes are sometimes complex, but watching her videos makes even the most epic of bakes accessible.

Joe Rosenthal has a grand total of 5 recipes online, but they are wildly detailed and informative. I live by his advice regarding salting food - "do not be obscene, but do not fail through your own gutlessness." His recipes are essays you have to study and pore over, not something you pull up for a quick weeknight meal, but I've learned so much from him and have to shout him out at every opportunity.

Stone Soup Supper Club and the Personal Canons Cookbook by @sarahgailey! I found their newsletter at the start of the pandemic when they shared cooking inspiration for all of us stuck at home with limited grocery access. Since then, it's been a constant delight to have my horizons broadened by the diverse group of chefs that they feature from week to week.

It doesn't hurt that all of these folks are simply lovely as people as well. All a delight to follow, read, watch, and learn from!

#jega cooks #smitten kitchen #sohla el-waylly #claire saffitz #joe rosenthal #sarah gailey

[argyleheir]

March 3 | The weekend in scones

Paul Hollywood’s beef cobbler with cheddar and rosemary scones + blueberry scones a la Smitten Kitchen; yum!

#scones #home baking #paul hollywood #smitten kitchen #my snapshots

[vannimamibaking]

Raspberry streusel muffins

Very fruity giant amazing muffins. I like that the streusel is made as part of the early stages of the dough. Overall quick and easy and tasty.

#raspberry streusel muffin #raspberry muffins #giant muffins #yogurt muffins #fruity muffins #baking #smitten kitchen

[marnz]

made this banana bread on my lunch break today. It slaps!

#cannot wait to eat this 😋 #baking #cooking #recipes #food tw #smitten kitchen #used bob red mill’s 1 to 1 gf flour and 2 bananas and it worked great! #I think next time I’ll add more cinnamon and maybe some nutmeg and ginger

[immaculatedesign]

marbled :]

#smitten kitchen

[yearofsimplefood]

Mathilde’s Tomato Tart, Smitten Kitchen

#simple food #smitten kitchen #tomatoes #gardening

[performing-personhood]

"Schedule 1" Salted Peanut Butter Cookies

Because they're highly addictive and have no medical purpose

These bad boys are dairy free and gluten free, completely by accident. They're incredibly cheap to make AND only use four ingredients that you probably already have, they're super adaptable for dietary restrictions, and you can be eating cookies inside 90 minutes. What more could you want?

I use a 2-teaspoon scoop for these, which makes them just the right size to eat about seven cookies before you even realize what you've done. I recommend a larger scoop for bigger cookies, which will slow you down later. You'll thank me, I promise.

Definitely do not sink four or five chocolate chips into the middle of every dough ball, because then these cookies become legitimately weapons grade.

Recipe by Smitten Kitchen & Ovenly

1 3/4 cups (335 grams) packed light brown sugar

2 large eggs, at room temperature (this is important, because you'll be dissolving the sugar into the eggs - if your eggs are cold, sink them in a glassful of comfortably-hot water for a couple minutes.)

1/2 teaspoon vanilla extract

1 3/4 cups (450 grams, or one 16.3 oz jar) smooth, cheap peanut butter (just get the cheapest stuff you can find for this, the stabilizers and emulsifiers help prevent the cookies from being greasy. You can use natural nut butter if you want, i guess, but it won't be as good and it'll cost you more, which is unnecessary. If you need to accommodate a peanut allergy, use the closest available equivalent to a Jif-style spread.)

Coarse-grained sea salt, to finish. (I used kosher salt, which works fine. If you have fancy salt, feel free to use it but know it's not strictly necessary.)

In the bowl of a stand mixer, combine the brown sugar and eggs and beat the living daylights out of it until light-colored, smooth, and ribbony.

Mix in the vanilla extract, then add the peanut butter and mix thoroughly. You'll notice a change in texture pretty quickly, it will magically transform from a batter to a soft dough reminiscent of play-doh.

Pop the entire bowl of cookie dough into the fridge, and preheat your oven to 350*. By the time your oven is hot, your dough will be ready.

Line a cookie sheet with parchment, but tinfoil is fine too if that's what you have. Drop little balls of cookie dough in whatever size you prefer. If you don't have a doser/scooper, flatten the bottoms a bit so they bake more evenly. Then, garnish each one with a sprinkling of salt.

These cookies will not spread in the oven so whatever size you start with is what you'll have at the end; I aim for roughly the size of a golf ball or a bit smaller. For cookies this size, 9 minutes was sufficient for my oven - larger cookies may take anywhere from 12-15 minutes, but your timing may vary. Your cookies are done when beginning to color golden brown and fragrance your kitchen with toasty aromas.

They will be a tiny bit soft, this is fine. Cool on the cookie sheets until you can comfortably handle them, which will finish baking them through if needed, then transfer to a wire rack to cool all the way. If you can wait that long.

Store airtight at room temp. Don't worry about how long they stay fresh, they'll be gone long before they spoil.

#peanut butter cookies #recipe #cookie recipe #smitten kitchen #ovenly #impress your friends and family #broke people recipes #cheap recipes #easy recipes #cheap cookie recipe #easy cookie recipe #gluten free #dairy free #allergy friendly

[recipesformygirls]

This warm cauliflower salad was my favorite new recipe from Thanksgiving. The char on the roasted cauliflower with the sweetness from the dates, the crunch from the pistachios and the tang from the vinaigrette was a great combo.

#smitten kitchen #cauliflower #dates #pistachios

[rugessnome]

i can tell my brain is kind of fried because I was reading an old Smitten Kitchen post that is based on an endive salad from somebody named Mattos and at a comment on the ~cheffy (to me) presentation of it I went "Ah yes, that's Matteo JWHJ0715. Serving an endive salad in this semi-impractical way"

#goncharov #smitten kitchen #endive #... actually it could be less impractical than it sounds for all I know #it just doesn't sound like a very readily eaten sort of setup #matteo jwhj 0715 #sorry Ignacio Mattos i'm sure your winter salads don't actually deserve confusion with the Goncharov director

[thingslate]

- vas-y, c'est bon

#smitten kitchen

[capeblogger]

ROAST VEG (& TOFU!) SHEET-PAN STYLE

Who doesn’t like crispy, oily, succulent  roast veg ? Oh go on – forget your diet.  Everybody knows roast veg are super delicious. And my good friend, Tofu, responds well to being included in this tasty roasty party. On this occasion, I roasted a lot of pumpkin,  because my neighbour arrived at the front door and gave me a pumpkin.  Seems they’d been to a local market and taken advantage of a…

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#Deb Perelman #roast tofu #roast veg #Smitten Kitchen

[snowppie]

Carrot cake with maple cream cheese frosting - smitten kitchen

Ingredients: 2 cups plain flour 2 tsp baking soda 1 tsp salt 2 tsp ground cinnamon 1 tsp ground ginger

1 cup granulated sugar 1 1/4 cup oil 4 large eggs

3 cups FINELY grated peeled carrot 1 cup coarsed chopped walnuts

Method: - Preheat oven to 175C. - Whisk flour, baking soda, salt, cinnamon, ginger in a medium bowl. - Whisk sugar and oil in a large bowl until well blended. Whisk in 1 gg at a time. - Add flour mixture until blended. - Stir in carrot, walnut. - Divide batter into 2 9-inch cake pan OR 24 cupcake moulds OR 1 cake sheet (to make a square 2-layerd cake)

Maple cream cheese frosting 225g cream cheese, softened 115g unsalted butter, room temperature 1 cup icing sugar, sifted 1/4 cup maple syrup

Method: - Cream butter just enough to be smooth - Add cream cheese and mix until smooth - do not over-mix - Add icing sugar, whisk until combined - Add maple syrup and mix just until combined - Leave in the fridge to harden before use - Cut pistachio and sprinkle on cake

#dessert #carrot cake #smitten kitchen

[argyleheir]

Cranberry pecan bread

Always a lovely recipe with good results; used up some cranberries that have been languishing in my fridge since the holidays, and only omitted the pecans because I didn’t have any - would recommend

#cranberries #quick bread #actually a cake #home baking #smitten kitchen #my snapshots

[hanktruck]

The year of desserts also commences:

#smitten kitchen #whole lemon bars #I’d dial back the filling sugar a bit next time #and also shield the dip with foil for the last 5 to 10 minutes #Year of desserts

[nnschneider]

New Year's Banana Bread

Gotta start the new year with something sweet. For 2023, that's Smitten Kitchen's Ultimate Banana Bread, because those overripe bananas aren't getting eaten as-is!

An hour? I bake this for an entire hour as the smell slowly permeates the house? And at the end of that hour it's still not ready so I have to leave it in the pan to cool? JFC, I forget how long this takes, every time.

But worth it.

#home baking #banana bread #smitten kitchen

[allwaysfull]

Smitten Kitchen Keepers | Debra Perelman

#smitten kitchen #debra perlman