my name is jessie and i am in love with my instant pot. (i also happen to love bread pudding, but that is a less personal, and less controversial, admission). chocolate bread pudding in the @instantpotofficial is totally a thing and the recipe is in @cocomorante’s fabulous new @tenspeedpress cookbook. i was feeling frisky and added frozen cherries to the mix, resulting in pressure cooked black forest bread pudding which is 💯. recipe on the blog, link in profile.
Sorting through old photos can be a wonderful way to determine what to make for dinner, turns out. Re-visiting this warm roasted potato and radish salad from last winter tonight ... happy to have stumbled upon it this morning. 💡
Happy snow day! 🌬❄️
We will be opening tonight for all your cozy, comfort food vibes!
2 872 hours ago
I’ve pretty much decided that we are eating this Cranberry Pomegranate Baked Oatmeal for Christmas morning breakfast and every morning until then. It’s sweet, it’s tart, it’s satisfying, and it’s delicious. Easy to make for meal prep to have for the week too. Grab the #recipe is on the blog today! Do you have a Christmas morning breakfast tradition?
Loaded with tons of spices, chunks of pears and crystallized ginger and kept soft with olive oil, honey and applesauce, this bread is a perfect addition to anyone’s holiday plans or your morning cup of ☕️
Honey Pear Ginger Bread 🍯 🍐
1/4 cups brown sugar
1/2 cup olive oil
1/2 cup applesauce
1/4 cup honey
3 eggs, lightly beaten
1 tbls vanilla extract
1 1/4 tsp salt
1 tsp baking soda
3 tsp ground cinnamon
1/2 tsp ground cloves
2 tsp ground ginger
1/2 tsp ground allspice
3 cups all purpose flour
2 Tbls crystallized ginger minced small
2 pears, peeled and diced
(This makes a lot of batter so if there is leftover after filling your loaf pan, use the rest for muffins)
Preheat oven to 350F. Line a loaf pan with parchment and set aside.
In a large bowl, combine brown sugar, olive oil, applesauce, and honey. Stir together. Add eggs and vanilla. Stir to incorporate.
In another smaller bowl, combine salt, baking soda, cinnamon, cloves, ginger, allspice, flour and crystallized ginger. Mix dry ingredients well. Gently fold into the wet mixture until moistened. Gently fold in pears, distributing evenly but being careful not to overmix. Pour batter into pan.
For single large loaf, filled almost to the top, bake 50- 60 minutes or until toothpick comes out almost clean, with few moist crumbs attached.
*Optional... Place a few thinly sliced pear slices on top of batter before baking for a little decorative design :
Join us for our end of year PIG OUT! We will be celebrating the end of 2018 with a porcine feast! We'll kick off the night by being one of the first in the USA to serve a genuine black label Jamón Ibérico de Bellota. The black Iberian pig is native to Spain and Portugal. Black label pigs are pure bred and allowed to roam in pasture and oak groves, feeding naturally on grass, herbs, acorns and roots. This yields the finest Jamon Iberico de Bellota out there!
The feast will be topped off with a classic oven roasted whole pig with all of the requisite sides. Oink your way to the new year, don't miss it! This casual event will open at 6:00pm for drinks & apps and pig will be presented at 7:30pm.
Link in profile!
Book your tickets now! If you have any questions, please call 646-484-9241 or email [email protected]
Ticket price is $85 ticket price includes food, tax & tip. Our wine & beer menu will be available for purchase. The eventbrite the ticket price is a non-refundable deposit to reserve your seat, the remaining balance of $70 will be settled on the day of the event. $5 discount on site if paying in cash
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Botanical discovery of the week: golden turnips!
As part of my cookbook project, one thing I try to do regularly is to cook with ingredients I have never used before.
The plant world is incredibly diverse and generous, and every time I go to my local shops or farmers market there is always something new... that I am very keen to try!
So if you are up to discover some new ingredients, follow along! I will share one every week, and it’s gonna be EXCITING :) This week, the spotlight is on golden turnips. When I came across them at my market, their yellow colour immediately appealed to me, although I had no idea I would like them so much.
Gold turnips are young, edible roots with a pale straw to cornflower yellow hue. The fresh flesh of the golden turnip is firm and crunchy. The flavour is slightly earthy and exceptionally sweet, with peppery undertones.
I ate it very simply - peeled it, cut the extremities, and sliced it very thinly using a mandoline on position 1. Then I tried them with two different sauces that were equally amazing.
Sauce 1: 1 tbsp courgette seed oil (or olive oil), 1/2 lemon juice, salt, pepper and some red pepper flakes (or chilli flakes if you prefer it hotter)
Sauce 2: a soy sauce with tamari, 1 tbsp oil, 1tsp whole grain Dijon mustard, 2 tbsp water, salt, pepper.
I never thought I would love golden turnip so much but it was so good that I kept munching on it like a snack throughout the day.
Let me know if you try it!
Flourless orange and almond cake with a rose water drizzle. The rose finishing really completes the flavors here, making for a most luscious sponge. The perfect baking project to brighten up a gloomy evening. 🌧 #bloomingbaker cr: Hungry Cook
When you think you can’t possibly eat mashed potatoes again after Thanksgiving but then you see Big’s mashed potatoes. 😍
6 31422 hours ago
Layers and layers of crepe cake with rosewater and pistachio cream. Take 2.
Marcus Samuelsson’s updated recipe of Mulligan Stew by @dianemorrisey .
Follow @food for daily foodgasm! .
In his version, he spices the recipe up with Poblanos, Adobo Sauce, fresh Ginger, Coffee, Honey, Fish Sauce and Soy Sauce..... Intrigued yet??? Yea, Me too 😉
Mulligan Beef Stew
Adapted from @marcuscooks@womansdaymag
5 tbsp. olive oil
3-4 lb. beef stew meat cut into 2" pieces
1/2 cup flour
kosher salt and black pepper
2 onions, chopped
6 medium carrots sliced
2 poblano chiles, chopped
4 large cloves garlic, chopped
1 (2”) piece ginger, peeled and finely chopped
1 bay leaf
1/2 tsp. ground cumin
1/2 tsp. ground coriander
2 c. dry red wine
1 1/2 tsp. adobo sauce (from a can of chipotles in adobo)
1 28-oz. can crushed tomatoes
2 c. chicken broth
1/2 c. coffee
2 tbsp. Worcestershire sauce
1 tsp. fish sauce
1 tbsp. soy sauce
1 tbls honey
Heat 3 tablespoons oil in a skillet over medium heat. Toss the beef with the flour and salt until coated then cook in batches until seared on 2 sides. Remove to a bowl.
To the drippings, add the remaining 2 tbls oil and add onions, peppers and garlic. Cook for 3-4 minutes. Add the ginger, bay leaf, cumin, and coriander and cook about 2 minutes.
Add the wine, adobo sauce, tomatoes, chicken broth, coffee, Worcestershire sauce, soy sauce and fish sauce. Add the beef back to the pot. Bring to a boil and reduce to a simmer for 1 hour. Add carrots and honey and cook for 30 more minutes. Discard the bay leaf and season with additional salt if necessary. Sprinkle with parsley
📸 @dianemorrisey .