Wie sieht's aus, habt Ihr Lust auf ein gemütliches Kochtreffen?

Nachdem wir in unserem Alles Hausgemacht!-Forum im letzten Jahr ein Forentreffen anlässlich der Frankfurter Buchmesse veranstaltet haben, an dem ich leider wegen einer doofen und mordshartnäckigen Erkältung nicht teilnehmen konnte, wollte ich unsere Forenmitglieder in diesem Jahr gerne in die zweitschönste Stadt Deutschlands, nach Hamburg locken und das diesjährige Treffen hier veranstalten. Für Samstag, den 25. Mai habe ich eine wunderschöne Eventküche in Hamburg-Winterhude, in der ich schon in der Vergangenheit zwei Bloggertreffen veranstaltet habe, gemietet. 
Leider hab ich mir da anscheinend einen wirklich doofen Termin ausgesucht, an dem die meisten interessierten Forenmitglieder gar keine Zeit haben und so haben wir das Forentreffen erstmal verschoben und werden uns dafür einen neuen Termin überlegen. 
Die Eventküche habe ich aber nach wie vor reserviert und da ich kürzlich eine Mail einer Leserin bekommen habe, die mich nach Nudelkursen fragte, bin ich auf die Idee gekommen Euch zu fragen, ob Ihr Lust auf ein kleines Kochtreffen habt. 
Mit Euch seid ausdrücklich IHR, die Leser gemeint. Ich möchte kein exklusives Bloggertreffen daraus machen, sondern ein Treffen für alle interessierten Hobbyköche - egal, ob Blogger oder nicht. Für KuLa-Leser, deren Freunde und überhaupt alle, die sich gerne beteiligen würden
Natürlich bin ich keine Profiköchin, das wisst Ihr ja, aber vielleicht können wir die Gelegenheit und die gemütliche Küche nutzen und ein bisschen was auf die Beine stellen, bzw. auf die Teller zaubern.
Wir könnten gemeinsam Nudeln herstellen, Sushi rollen, die Eismaschine heiß laufen lassen, bei gutem Wetter (und vorausgesetzt, Jemand bringt einen Grill mit) im Hinterhof grillen, usw. usf. - kurz, es uns einfach gut gehen lassen, kochen, essen und tratschen.
Das genaue Programm würde ich von Euren Interessen und der Anzahl der Teilnehmer und dem damit verfügbaren Budget abhängig machen - ich richte mich da ganz nach Euch.

Wie schon zu den Bloggertreffen kann ich im Vorwege leckere Spezialitäten von meinem Käsemann, Fischhändler, Schlachter, usw. usf. besorgen und den Rest bereiten wir dann selbst zu. 
Die Kosten für das Treffen setzen sich aus der Miete für die Eventküche und den Lebensmitteln und Getränken zusammen. Ich will und werde natürlich nichts daran verdienen, versteht sich von selbst. 
Wenn 20 Teilnehmer zusammen kämen (max. 25 haben in der Küche Platz) beliefen sich die Mietkosten pro Person auf 13 €, dazu kommen dann noch die Lebensmittel, aber der Preis hängt natürlich davon ab, was Ihr gerne machen und essen möchtet.
Bevor ich jetzt mit Anmeldefrist und dem ganzen PiPaPo anfange, würde ich gern überhaupt erstmal vorfühlen, ob Interesse an einem solchen Treffen besteht. Was meint Ihr, habt Ihr Lust oder ist das ne doofe Idee?  

Nachtrag

Weil gerade in den Kommentaren nach dem Preis gefragt wurde, haben mein Mitesser und ich uns nochmal ein paar Gedanken um das Programm und die anfallenden Kosten gemacht. 
Damit ich beizeiten mit einer genauen Kostenaufstellung beginnen kann, würde ich sagen, dass wir uns bei diesem Treffen auf das Nudeln und vielleicht die Eisherstellung beschränken sollten. Parallel dazu gäbe es eine groooooße Auswahl verschiedenster Spezialitäten, wieviel würde sich natürlich nach der endgültigen Teilnehmerzahl richten. Zur Auswahl stünden beispielsweise:

  • wirklich frische Krabben und Krabbenfrikadellen direkt aus Friedrichskoog
  • Fischspezialitäten von den Fischhändlern m.V.
  • norddeutsche Käseplatte (natürlich von meinem Käsemann - der schaut übrigens nachmittags auch vorbei, wenn er es zeitlich schafft)
  • Brot vom Holzofenbäcker in Kiel 
  • vom Grill
    • Wildschweinbratwürste
    • Fleisch (Galloway) vom Demetermetzger
    • Bio-Saiblinge
  • sortenreine Apfelsäfte vom Schaalsee

Zu den Nudeln könnten wir verschiedene Pesti zubereiten oder ich besorge welche von einer kleinen Hamburger Manufaktur.
Dazu würde ich Wasser, Prosecco und Wein besorgen - falls gewünscht natürlich auch Bier.
Insgesamt und vorausgesetzt, wir bekommen mindestens 20 Teilnehmer zusammen, würde ich eine Pro Kopf-Pauschale von 40€ ansetzen, die bis zu einem bestimmten Zeitpunkt zu überweisen wäre, damit ich die Einkäufe erledigen kann.  

Nachtrag II

Aufgrund der positiven Resonanz werde ich Dienstag um 10:00 Uhr einen neuen Beitrag mit den Anmeldedetails veröffentlichen. Ab dann könnt Ihr Euch fest anmelden! 

Kommentare:

Turbohausfrau hat gesagt…

Dazu hätte ich zwar extrem viel Lust, aber Hamburg ist von Wien halt schon sehr, sehr weit. *ganz tief seufz* :(

Vermillion hat gesagt…

Also erstmal muss ich sagen das ich das eine Super Idee finde!!!!

Grundsätzlich hätte ich auch an soetwas Interrese, aber ich komme aus Köln und bin leider schon Anfang Mai für einige Tage in Hamburg und wegen Probezeit, damit verbundener Knappheit an Urlaubstagen und auch etwas Geld Knappheit nach 5 Tagen Stadturlaub... könnte ich da leider nicht.

Tanni hat gesagt…

Wow, das ist ja dieses Mal super nah dran. Da ich deinen Blog und auch deine Rezepte sehr mag, würde ich auf jeden Fall kommen. Als Bremerin kann ich ja fix nach Hamburg kommen. Ich denke sogar, dass mein liebster mitkommen würde. Also zwei Teilnehmer sind hier bereit.

Kaoskoch hat gesagt…

Joa, da unsere Hamburg kocht!-Treffen aus diversen Umständen gerade ruhen, wäre ich wohl dabei, sofern ich gesund genug dazu bin und der Termin passt.

Anonym hat gesagt…

Tolle Idee! Da wäre ich gerne mit dabei. Da ich auch in Hamburg wohne, wäre die Location perfekt.
Liebe Grüße, Elisabeth

zumbackenverfuehrt hat gesagt…

eine schöne Idee und als Hamburger bin ich natürlich sofort hellhörig.
Ein Tag mit lieben Leuten, der sich ums Essen dreht und das in der schönsten Stadt überhaupt.
Na das klingt doch verführerisch :)
lg
Aylin

Christina hat gesagt…

Ich finde die Idee auch super, mit anderen Bloggern zu kochen, steht schon lange auf meiner Wunschliste! Für mich wären die weitern Kosten noch wichtig bei der Entscheidung.
Liebe Grüße!

Светлана hat gesagt…

Schade, ich wollte sehr gerne dabei sein, aber Hamburg ist weit von uns.

Steph hat gesagt…

Ich hab nochmal einen Nachtrag zu den Kosten, dem "Programm" und der Verpflegung hinzugefügt.

Anonym hat gesagt…

Ewig schade! Der Termin liegt genau in unserem Urlaub. Sonst würde ich keine Mühe scheuen und aus dem Süden der Republik ins schöne Hamburg reisen. Vielleicht ist die Resonanz ja so gewaltig, dass Du über weitere Termine nachdenkst? Lg, Sabine

Steph hat gesagt…

Also wenn das Treffen tatsächlich zustande komm und entsprechenden Anklang findet, würde ich das tatsächlich gerne einmal im Jahr veranstalten :o)

Steph hat gesagt…

Ich und meine Nachträge ;o)

Wenn so ein ungezwungenes Kochtreffen, bei dem zwar gekocht werden, das gemütliche Beisammensein und der Austausch aber im Vordergrund stehen soll, guten Anklang findet, könnte ich mir auch vorstellen, das zweimal im Jahr, also im Frühjahr und Herbst zu veranstalten.
Das Programm würde ich dann der Jahreszeit entsprechend anpassen.

Kaoskoch hat gesagt…

Sehe gerade den Termin. Prima, da kann ich zusagen!

Steph hat gesagt…

Oh super, Sabine! Das freut mich riesig :o)

Anonym hat gesagt…

Was für eine tolle Idee! Mein Mann und ich würden gerne meine Lieblingsbloggerin kennenlernen und gemeinsam mit anderen netten Menschen gutes Essen genießen.
Steffi

SchokoCupcake hat gesagt…

Das ist eine sehr schöne idee.
Leider kann ich zum Einen an dem Termin schon nicht und Hamburg ist doch auch wirklich weit entfernt. Die Strecke könnte man noch hinter sich legen, aber da ich an dem Termin einfach nicht kann.... Schade, wäre wirklich gern dabei, aber vielelicht machst du ja mal wieder sowas.
Liebe Grüße
Gesine

Knoten-Susi hat gesagt…

Hallo Steph,

book me in! Von Barmbek Nord aus habe ich ja wirklich keine weite Anreise. Ich wäre sehr gerne dabei!

Viele Grüße,
Susanne

Lena hat gesagt…

Hallihallo,

das hört sich supertoll an! Als stille Mitleserin und Nachkocherin, die nicht allzu weit entfernt von Hamburg wohnt, hätt ich absolut Interesse und würd mich freuen, dabei sein zu können :-)

Liebe Grüße
Lena

Anonym hat gesagt…

eine geniale Idee!!! es klingt toll, gemütlich und schon jetzt seeeeeeeeeeeeeehr lecker, hach schickt doch ein paar Krabbben gen Süden ;-)
Leider bin auch ich an dem Wochenende verplant, schnüff!
Vielleicht klappt es das nächste Mal, ich wünsche Euch ganz ganz viel Spaß und freue mich zu lesen!
Lieben Gruß,
Silke

blumepeter hat gesagt…

Schöne Idee. Interesse besteht. ;)

Marienkäfer hat gesagt…

wie doof das Hamburg so weg ist! Klingt spannend! Wünsche euch einen schönen TAg!

Anonym hat gesagt…

Hallo Steph,

nach laaanger Zeit des stillen Mitlesens muss ich mich nun auch mal zu Wort melden, denn die Idee eines gemeinsamen Kochevents mit lauter Genussmenschen und vor allem mit meiner Lieblingsfoodbloggerin finde ich grandios. Ich wär +1 mit von der Partie.

Viele Grüße aus Hamburgs Süden

Doreen

Anonym hat gesagt…

Was für eine super Idee! Ich wäre dabei, wenn ich den Tag frei bekomme!
Rotkäppchen

Anonym hat gesagt…

Hallo Steph,

auch ich bin eine stille Mitleserin seit letztem Jahr. Ich habe Interesse an dem Kochtreffen. Eine tolle Idee!
Vor ein paar Monaten bin ich nach HH gezogen und kenne hier noch nciht so viele Leute und würde mich freuen, auf diesem Wege "hier oben" nette Menschen kennenzulernen.

Viele Grüße
Franziska

Anonym hat gesagt…

Toll!! ich wäre auch super gern dabei...
Wie und wo meldet man sich an?

Liebe Grüße
Susanne

Steph hat gesagt…

Ha, die Resonanz ist ja gar nicht mal so übel ;o)

Ich werd mir in den nächsten Tagen mal Gedanken über das genaue Programm machen und dann einen neuen Beitrag dazu posten, indem Ihr Euch bei Interesse anmelden könnt.

Hach, das wird schön, ich freu mich schon! :o)

Christin hat gesagt…

Hallo Steph,
das hört sich toll an! Interesse hätte ich auch und vielleicht würde ich noch jemanden mitbringen :-)
Lieben Gruß Christin

Anonym hat gesagt…

Ich hätte total Lust mit dir und anderen Kochbegeisterten den Löffel zu schwingen. Wäre gerne dabei sofern es nicht hauptsächlich Fisch & Fleisch gibt, Pasta & Eis hört sich super an :-) die Käseplatte auch.
Hoffentlich bis Mai.
Liebe Grüße
Miri

kaysa hat gesagt…

Och schade, wie gerne würde ich auch kommen, leider sind wir an dem Wochenende auf einer Hochzeit. Ich hoffe, das Treffen wird ein solcher Erfolg, dass du das im Sommer unbedingt nochmal wiederholen möchtest ;-) Viele Grüße
Sarah

Steph hat gesagt…

Ich werd morgen um 10:00 Uhr einen neuen Beitrag mit den Anmdeldedetails veröffentlichen, in dem Ihr Euch dann auch anmelden könnt :o)

teamworkart hat gesagt…

Liebe Steph,
das ist eine super Idee, da bin ich sofort dabei!

Bin seit kurzem bei °Yumwe", eine Internetplattform auf der man sich mit Leuten zum gemeinsamen kochen und essen verabreden kann. Ein Date hatte ich schon, das war sehr, sehr nett neue kochbegeisterte Leute kennenzulernen und sich auch mal persönlich auszutauschen!

Ich freue mich also sehr auf das Treffen! 20 Leute kriegt man da locker zusammen :-) Hoffentlich bin ich morgen auch schnell genug!!

Liebe Grüße
Sabine (von ums Eck)

Steph hat gesagt…

Ich bin zwar sehr überrascht, wie groß das Interesse an einem Kochtreffen ist, glaube aber nicht, dass morgen um 10:00 Uhr schon ne lange Schlange vor der Tür darauf wartet, dass ich den Laden aufmache - der KuLa is ja kein Apple-Store ;o)

Anonym hat gesagt…

Falls besagte Schlange ausbleibt, ich wäre sehr gern dabei...Naja mal schauen wie es morgen um 10 aussieht ;-)

 

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[image: Rosemary-roasted root vegetables agrodolce] side vegetable, carrots, beets, turnips, honey ]]> http://foodandstyle.com/rosemary-roasted-root-vegetables-agrodolce/feed/ 8 Wilted radicchio with vincotto http://foodandstyle.com/wilted-radicchio-with-vin-cotto/ http://foodandstyle.com/wilted-radicchio-with-vin-cotto/#comments Wed, 12 Nov 2014 13:42:16 +0000 http://foodandstyle.com/?p=20819 Sautéed until wilted and tossed with “cooked wine.” A beautiful side dish. Step 1: Sauté the radicchio carefully Here’s a recipe that couldn’t be simpler – or more delicious! But as…]]> [image: Wilted radicchio with Vincotto] Step 1: Sauté the radicchio carefully Here’s a recipe that couldn’t be simpler – or more delicious! But as with all simple things, the attention to details is critical. First off, the radicchio needs to be sautéed until barely wilted. This will take a very watchful eye, because the vibrant veggie can turn brown in a split second. Step 2: Make your own vincotto! Second, making your own vincotto is a must! This tangy, aromatic condiment adds a wonderful contrast to the slight bitterness of the radicchio. And a homemade vincotto will leave you craving another mouthful of the wilted leaves. A super easy-to-make, yet sophisticated and delectable, side dish! Wilted radicchio with vincotto serves 4 active time: 10 min 1. 1 lb (455 g) radicchio (2 medium) 2. 3 tablespoons extra virgin olive oil 3. 1/2 teaspoon sea salt 4. freshly ground black pepper to taste 5. 3 tablespoons vincotto 1. Cut each radicchio in half lengthwise. Remove the core and cut each half crosswise in 1/4″ slices. Place in a large bowl and set aside. Heat a large heavy-bottomed skillet over medium-high heat. Add the olive oil and radicchio and sauté, tossing continuously, until the radicchio begins to wilt, but remove it from heat before it loses its vibrant color! This will take about 1 minute or less. Quickly transfer the radicchio back to its bowl. Sprinkle with the salt and pepper, and drizzle with the vincotto. Toss well, transfer to a serving platter and serve immediately. [image: Radicchio] side dish, radicchio, vincotto ]]> http://foodandstyle.com/wilted-radicchio-with-vin-cotto/feed/ 8 Vincotto with fresh ginger and spices http://foodandstyle.com/vin-cotto-with-fresh-ginger-and-spices/ http://foodandstyle.com/vin-cotto-with-fresh-ginger-and-spices/#comments Wed, 12 Nov 2014 01:30:59 +0000 http://foodandstyle.com/?p=20814 Tips and tricks for a perfect, tangy homemade “cooked wine” What is vincotto? Vincotto (also known as vin cotto) is a “cooked wine” made from unfermented grape must, slow-simmered…]]> [image: Vincotto with fresh ginger and spices] What is vincotto? Vincotto (also known as *vin cotto*) is a “cooked wine” made from unfermented grape must, slow-simmered until thick and syrupy. This flavorful condiment has been crafted in Italy and Greece (where it’s known as *Petimezi*, or “grape molasses”) since Roman times. Vincotto is wonderfully versatile and can be used as you would use a sweet, dense aged balsamic vinegar – spooned into savory dishes, drizzled on fresh cheese or fruits, poured over gelatos or used as a coulis… Vincotto is fun and easy to make! Of course, you can always buy vincotto, but I think it’s much more fun (and creative!) to make it in your own kitchen. All you need is a bottle of fruity red wine, a few spices and a little patience. In this version, I reduce red wine with fresh ginger and spices. The result is a tangy, aromatic and succulent syrup that’s suitable for either savory or sweet dishes. So here’s to vincotto… You’ll find that its uses are endless! Recipe Wilted radicchio with vincotto Vincotto with fresh ginger and spices makes 3/4 cup active time: 10 min 1. 3 cups fruity red wine (Merlot, Zinfandel, Sangiovese or Cabernet Sauvignon) 2. 3/4 cup organic sugar 3. 2″ piece fresh ginger root – cut in 1/4″ pieces 4. 1 cinnamon stick 5. 1 teaspoon cardamom pods 6. 2 cloves 1. Place all the ingredients in a medium heavy-bottomed saucepan and bring to a boil. Once boiling, reduce heat to medium and simmer for about 30 minutes until the wine has thickened and foams up. The wine should have a syrupy consistency, and should have reduced to one fourth of its original volume, about 3/4 cup. Strain through a fine-meshed sieve and let cool to room temperature. Transfer to a squeeze bottle or jar and refrigerate until ready to use. 2. Cook’s note: Refrigerate for up to 3 months. [image: Fresh ginger and spices to make vincotto] condiment, red wine, cooked ]]> http://foodandstyle.com/vin-cotto-with-fresh-ginger-and-spices/feed/ 1 Farro with pan-roasted Brussels sprouts and pistachios http://foodandstyle.com/farro-with-pan-roasted-brussels-sprouts-and-pistachios/ http://foodandstyle.com/farro-with-pan-roasted-brussels-sprouts-and-pistachios/#comments Fri, 07 Nov 2014 11:26:35 +0000 http://foodandstyle.com/?p=20732 A healthy, super-delicious side dish – the Brussels burst with flavor Dress up your Brussels sprouts with earth and crunch Here’s a dish that’s as healthy as it is scrumptious!…]]> [image: Farro with pan-roasted Brussels sprouts and pistachios] Dress up your Brussels sprouts with earth and crunch Here’s a dish that’s as healthy as it is scrumptious! Brussels sprouts are pan-roasted until they become deeply flavorful and sweet, then tossed with crunchy salted pistachios and deliciously earthy farro. Every bite of this dish is a joy. Of course, this recipe makes for a perfect side dish with meats or poultry. But for a light main course, serve it with a couple of other sides – like this sautéed Swiss chard with lemon zest and these luxurious mashed potatoes with garlic confit. Bon appétit! [image: Brussels sprouts] Food & wine pairing: Austria, Neuburger with farro and pan-roasted Brussels sprouts [image: White wine icon]If serving this dish as a main course, then pour a full-bodied, aromatic white wine like a Chasselas or Pinot Blanc from Alsace, a Viognier from Southern France or California, or a Neuburger from Austria. The latter, a lesser-known varietal, is lush and has nutty notes that pair wonderfully with the pistachios. Farro with pan-roasted Brussels sprouts and pistachios serves 4 active time: 30 min For the farro 1. 6 cups spring water 2. 1/2 teaspoon sea salt 3. 2 large garlic cloves – skinned and left whole 4. 1 fresh bay leaf 5. 1 cup farro (semi-pearled or pearled barley is a good substitute) For the Brussels sprouts 1. 1 tablespoon butter 2. 3 tablespoons extra virgin olive oil 3. 1 tablespoon maple syrup (or honey) 4. 12 oz (340 g) Brussels sprouts – trimmed, halved and cut lengthwise in 1/8″ slices 5. 1 shallot – skinned, halved lengthwise and cut in 1/8″ slices 6. 2 garlic cloves – skinned and finely chopped 7. 1/2 teaspoon sea salt 8. freshly ground black pepper to taste 9. 1/3 cup salted shelled pistachios 10. 1/4 cup reserved cooking liquid from the farro 1. *Step 1:* Place the water in a medium heavy-bottomed pot and bring to a boil. Add the salt, garlic, bay leaf and grains. Reduce heat to medium and simmer uncovered for 30 minutes, until tender but still al dente. Drain well, remove the garlic and bay leaf and reserve 1/4 cup of the cooking liquid. 2. *Step 2:*[image: camera icon] Heat a large non-stick skillet to medium-high heat. Add the butter. As soon as the butter is melted, add the olive oil and syrup. Stir well and add the Brussels sprouts. Sauté for 6 to 7 minutes until golden-brown, stirring only from time to time. Add the shallots and sauté for 2 more minutes until softened. Add the garlic, salt and pepper and sauté for an additional 30 seconds, until the garlic has released its flavor but has not browned. Add the pistachios, farro and reserved cooking liquid. Toss well and sauté for a few seconds only. Transfer to a serving bowl and serve immediately. [image: Farro with pan-roasted Brussels sprouts and pistachios] farro, Brussels sprouts, pistachio ]]> http://foodandstyle.com/farro-with-pan-roasted-brussels-sprouts-and-pistachios/feed/ 5 Brown butter-roasted winter squash salad with Pecorino Toscano Fresco and toasted pumpkin seeds http://foodandstyle.com/brown-butter-roasted-winter-squash-salad-with-pecorino-toscano-fresco-and-toasted-pumpkin-seeds/ http://foodandstyle.com/brown-butter-roasted-winter-squash-salad-with-pecorino-toscano-fresco-and-toasted-pumpkin-seeds/#comments Tue, 04 Nov 2014 18:00:08 +0000 http://foodandstyle.com/?p=20792 A festive fall salad recipe — perfect for the holidays! Roast butternut squash – or any other winter squash – for this superb autumnal salad. Winter squash is prized…]]> [image: Brown butter-roasted winter squash salad with Pecorino Toscano Fresco and toasted pumpkin seeds] Roast butternut squash – or any other winter squash – for this superb autumnal salad. Winter squash is prized for its sweet flesh, which becomes even sweeter when cooked. But sautéed in brown butter, the delicious fruit also acquires a nutty flavor that’s absolutely wonderful. Here the warm, brown butter-roasted squash slices are paired with crunchy frisée, creamy Pecorino Toscano Fresco and toasted pumpkin seeds. The combination of textures and flavors makes for a mouthwatering, festive salad. Food & wine pairing: Loire Valley, Vouvray with brown butter-roasted winter squash salad [image: White wine icon]A full-bodied, dry to off-dry, aromatic white is ideal with this flavor-packed salad. Riesling and Gewürztraminer are the first two verietals that come to mind, but you could also pour a Vouvray from the Loire Valley or a Viognier from Southern France. Each wine pairs magnificently with the sweet-fleshed winter squash, the creamy Pecorino and the nutty elements in this dish. Brown butter-roasted winter squash salad with Pecorino Toscano Fresco and toasted pumpkin seeds serves 4 active time: 30 min For the toasted seeds 1. 3 tablespoons raw pumpkin seeds 2. 1/2 teaspoon toasted pumpkin seed oil 3. pinch sea salt 4. freshly ground black pepper to taste For the vinaigrette 1. 2 tablespoons finely chopped shallots 2. 1 1/2 tablespoons aged sherry wine vinegar 3. 1/2 teaspoon maple syrup (or honey) 4. 1 tablespoon toasted pumpkin seed oil 5. 2 tablespoons almond or walnut oil 6. 1/8 teaspoon sea salt 7. freshly ground black pepper to taste For the winter squash 1. 1/2 medium Acorn, Delicata, Carnival or Dumpling squash (12 oz) (340 g) 2. 2 tablespoons brown butter 3. sea salt to taste 4. freshly ground black pepper to taste 1. 1 medium frisée (8 oz) (225 g) – leaves cut in 2″ pieces 2. 3 oz (85 g) Pecorino Toscano Fresco – cut in 1/4″ cubes 3. freshly ground black pepper to taste 1. *Step 1:*[image: camera icon] To toast the seeds – Place the pumpkin seeds, oil, salt and pepper in a small bowl and toss with your fingers until well coated with the oil. Heat a small heavy-bottomed skillet to medium-high heat. Add the pumpkin seeds and sauté for 2 to 3 minutes, stirring or shaking the pan frequently, until golden. Transfer to a small bowl and set aside. 2. *Step 2:* To make the vinaigrette – Place the shallots, vinegar, maple syrup, oils, salt and pepper in a small bowl and whisk until well blended. Set aside. 3. *Step 3:*[image: camera icon] Peel the squash with a vegetable hand-peeler and cut in half lengthwise. Scoop out the seeds with a spoon. Cut each half in four 1 1/2″ wide slices. Then cut each slice crosswise in 1/4” slices. Heat a large non-stick frying pan to medium/medium-high heat. Add the brown butter and squash slices. Spread the slices in a single layer and sauté until golden-brown, about 2 to 3 minutes on each side. Transfer to a plate or tray and sprinkle with the salt and pepper. 4. *Step 4:*[image: camera icon] Place the frisée in a large bowl, add the vinaigrette and toss well. Add the cheese and squash slices and toss a couple more times. Transfer to a serving bowl. Sprinkle with the pumpkin seeds and finish with black pepper. Serve immediately. [image: Dumpling and acorn squash] Viviane’s tip 1. Pecorino Toscano Fresco is a young Pecorino made with sheep’s milk and aged for about 30 days. I chose it for this salad because it has a creamy texture and a delicious mild, herbaceous flavor that complements the roasted squash perfectly. You can find Pecorino Toscano Fresco in gourmet grocery stores like Whole Foods and Fairway Markets, or online at gourmetfoodstores.com. Manchego, Fontina or a young Asiago (similarly soft-textured) make good substitutes. [image: Brown butter-roasted winter squash salad with Pecorino Toscano Fresco and toasted pumpkin seeds] salad, winter squash, butternut squash ]]> http://foodandstyle.com/brown-butter-roasted-winter-squash-salad-with-pecorino-toscano-fresco-and-toasted-pumpkin-seeds/feed/ 7 Butternut squash soup with brown butter and nutmeg crème http://foodandstyle.com/butternut-squash-soup-with-brown-butter-and-nutmeg-creme/ http://foodandstyle.com/butternut-squash-soup-with-brown-butter-and-nutmeg-creme/#comments Wed, 29 Oct 2014 08:59:15 +0000 http://foodandstyle.com/?p=21132 A creamy winter squash soup recipe, dressed up with flavors of fall Winter squash is an amazingly delicious and versatile fruit, but it’s never better than in soups. Here butternut squash…]]> [image: Butternut squash soup with brown butter and nutmeg crème] Winter squash is an amazingly delicious and versatile fruit, but it’s never better than in soups. Here butternut squash is slowly simmered until tender, then puréed until silky-smooth. It gives us an incredibly light soup, yet it’s also rich-tasting and creamy thanks to the texture of the squash. A low-calorie soup… with a bit of indulgence And since the soup is so low in calories, we can afford to dress it up with a drizzle of brown butter and a dollop of nutmeg crème! The result is a most pleasing combination of flavors, and a most luxurious soup. [image: Whole nutmeg] Food & wine pairing: Chardonnay with butternut squash soup [image: White wine icon]If you’re a Chardonnay fan then you’re in for a treat, because it’s the perfect wine for this soup. But make sure to choose a Chardonnay from a warmer region like Mâconnais in Burgundy, Sonoma in California or Gisborne in New Zealand. Indeed, these warmer regions produce full-bodied wines with ripe fruit notes that pair beautifully with the creamy texture of the soup, the slight sweetness of the squash and the richness of the brown butter. Butternut squash soup with brown butter and nutmeg crème serves 4 to 6 active time: 40 min For the nutmeg crème 1. 1/2 cup heavy cream 2. 1 1/4 teaspoons freshly grated nutmeg (use a microplane grater) For the soup 1. 3 tablespoons extra virgin olive oil 2. 1 large leek – green leaves trimmed off (keep white and pale green parts only), halved lengthwise, thoroughly rinsed and cut in 1/8″ slices (2 cups) 3. 4 large shallots – skinned and cut in 1/4″ pieces (1 1/4 cups) 4. 2 garlic cloves – skinned and finely chopped 5. 1 medium butternut squash (2 1/4 lbs) (1 kg) – peeled, seeded and cut in 1″ pieces (6 1/2 cups) 6. 2 cups vegetable stock 7. 3 1/2 to 4 cups spring water 8. 1 1/2 teaspoons sea salt 9. freshly ground black pepper to taste 1. 3 tablespoons brown butter – melted, as garnish 2. 6 fennel, dill or chervil sprigs as garnish 1. *Step 1:*[image: camera icon] Place the heavy cream and nutmeg in the bowl of an electric mixer and whip at medium speed until the cream just begins to thicken. It mustn’t be as thick as whipped cream – rather, it should have a consistency similar to yogurt. Transfer to a container and refrigerate until ready to use. 2. Cook’s note: The crème can be refrigerated for up to 12 hours. If refrigerated for a longer period, it’ll start to separate. 3. *Step 2:*[image: camera icon] Heat a large heavy-bottomed soup pot over medium-high heat. Add the olive oil and leeks, stir well and sauté for 3 to 4 minutes until leeks have softened. Add the shallots and sauté for 2 more minutes until shallots have softened. Add the garlic and continue to sauté for 30 seconds only – do not let the garlic brown. Add the butternut squash, stock, 3 1/2 cups of water, salt and pepper and bring to a boil. Once the soup reaches a full boil, reduce heat to medium/medium-low, cover the pot and simmer for 25 to 30 minutes until the squash is very tender. Purée the soup with a stick blender or food processor until very smooth. Thin the soup to the desired consistency with water, if needed, and adjust the seasonings. Ladle the soup into bowls. Garnish with a spoonful of the nutmeg crème. Drizzle with a little brown butter. Garnish with an herb sprig and serve immediately. 4. Cook’s note: The soup can be refrigerated for up to 3 days or frozen for up to 3 weeks. It may need to be thinned with additional spring water, as the soup will thicken as it stands. [image: Butternut squash soup with brown butter and nutmeg crème] soup, butternut squash, brown butter ]]> http://foodandstyle.com/butternut-squash-soup-with-brown-butter-and-nutmeg-creme/feed/ 5 How to make brown butter http://foodandstyle.com/brown-butter/ http://foodandstyle.com/brown-butter/#comments Wed, 29 Oct 2014 08:52:48 +0000 http://foodandstyle.com/?p=20782 An easy-to-make condiment for any cook’s winter kitchen Brown butter is an exquisite and versatile condiment, and it’s extremely easy to make. Heat butter until the milk…]]> [image: Brown Butter] Brown butter is an exquisite and versatile condiment, and it’s extremely easy to make. Heat butter until the milk solids brown – that’s it! However, this process is best done slowly, under a watchful eye, so that the milk solids don’t burn. Once filtered, the resulting fat is clear, with a lovely light caramel color and an irresistible nutty aroma. And since the milk solids have been cooked and strained, the browned butter reaches a smoking point of about 400°F (200°C) – a real bonus! A batch of brown butter will keep in the fridge for weeks – ready to use in sauces, cookies… and more During the colder months of the year, when I’m more inclined to cook with butter, I always have brown butter on hand. Indeed, you can make a batch ahead of time and refrigerate it for several weeks. Lastly, brown butter is marvelous in both savory and sweet dishes. It adds a wonderful richness and nutty flavor to anything you cook with it. Recipes Butternut squash soup with brown butter and nutmeg crème Brown butter-roasted winter squash salad with Pecorino Toscano Fresco and toasted pumpkin seeds Brown butter makes scant 1 cup active time: 10 min 1. 8 oz (225 g) unsalted butter (2 sticks) 1. Cut the butter in 1″ chunks and place in a medium heavy-bottomed saucepan. Heat over medium heat until the butter has melted and starts to foam, then reduce heat to medium-low and cook the butter undisturbed until the milk solids are dark brown (they will look like dark crumbs at the bottom of the pan) and the butter has a light caramel color, about 35 to 40 minutes. Take care not to burn the butter, or it will become bitter. Strain the butter through a fine-meshed sieve and let cool. Refrigerate for up to 1 month. condiment, butter, browned [image: Brown Butter] ]]> http://foodandstyle.com/brown-butter/feed/ 10 Broccoli and clothbound cheddar torta http://foodandstyle.com/broccoli-and-clothbound-cheddar-torta/ http://foodandstyle.com/broccoli-and-clothbound-cheddar-torta/#comments Fri, 17 Oct 2014 10:11:47 +0000 http://foodandstyle.com/?p=20639 A Spanish crustless quiche made with aged cheddar and a hint of cayenne An easy recipe with a gourmet result A torta (not to be confused with a tortilla, which is an…]]> [image: Broccoli and clothbound cheddar torta] An easy recipe with a gourmet result A *torta* (not to be confused with a *tortilla*, which is an omelet) is the Spanish version of a crustless quiche, although it’s a bit lighter. It is easy to prepare, looks like a showpiece, and of course, it’s marvelously delicious. Today’s torta is made with broccoli sautéed with a fresh cayenne pepper (which spikes up the dish without making it spicy-hot) and a sublime clothbound cheddar. If you’ve never tasted clothbound cheddar, you’re in for an exhilarating ride! It reminds me of the famed English Farmhouse Cheddar, with all its sweet caramel and tangy, nutty, deep, complex flavors. A tribute to fine cheesemaking, from Vermont to Wisconsin My first introduction to clothbound cheddar was in Vermont, where I tasted Cabot Creamery’s exceptional clothbound cheddar, which is crafted by the expert cheesemakers of the Cellars at Jasper Hill. There, the young cheddar wheels are wrapped in muslin, then aged for 10 to 14 months in carefully controlled temperature, humidity and airflow. Special molds start to grow on the cloth, and in time they impart to the cheese its signature flavor. I fell in love! A couple of years later, though, my love affair with clothbound cheddar took an even more delicious turn: While visiting Wisconsin, I was invited to Bleu Mont Dairy for a tour of their cave. This is where I finally had a close encounter with the superb cheese… one that I shall never forget. Stepping into Bleu Mont’s underground cave was exhilarating – rows of cheddar wheels, totem-like, were waiting patiently for the molds to work their magic. The pungent, earthy smell that hit my nostrils as I entered the cave made me want to move right in. This torta is my tribute to Bleu Mont Dairy, to the Cellars at Jasper Hill and to all the cheesemakers whose skills and patience deliver such goodness to our tables. Say cheese… and torta! *Murray’s Cheese, based in NYC, sells both Cabot’s and Bleu Mont’s cheddars. They ship anywhere in the US. Make sure to order enough for this recipe and for savoring the cheese on its own.* [image: Clothbound cheddar] Food & wine pairing: California Chardonnay with broccoli and cheddar torta [image: White wine icon] Here’s where a California Chardonnay can shine! The texture and weight of the wine goes perfectly with the richness of the cheese, while pairing wonderfully with the broccoli too.. Broccoli and clothbound cheddar torta serves 6 to 8 active time: 45 min For the broccoli 1. 1 tablespoon sea salt (to blanch the broccoli) 2. 1 large bunch broccoli (1 1/2 lbs) (680 g) – florets cut in 1 1/2″ pieces (6 cups) 3. 2 tablespoons extra virgin olive oil 4. 1 small cayenne pepper – stem removed and finely chopped *or* 1/4 teaspoon red chili pepper flakes 5. 2 large garlic cloves – skinned and finely chopped 6. 1/4 teaspoon sea salt For the torta 1. 1/3 cup unbleached all-purpose flour 2. 1 1/4 cups milk 3. 3/4 cup heavy cream 4. 8 extra large eggs – lightly beaten 5. 3/4 teaspoon sea salt 6. freshly ground black pepper to taste 7. 1/4 cup freshly grated Reggiano Parmesan 8. 8 oz (225 g) clothbound cheddar (or aged cheddar) – coarsely grated 1. 9″ non-stick spring-form pan – lightly buttered and floured 1. Preheat oven to 375ºF (190ºC). 2. *Step 1:*[image: camera icon] Rinse the broccoli, trim off the stalks and cut florets in 1 1/2″ pieces. Fill a large bowl with cold water and several ice cubes. Fill a large heavy-bottomed pot with water and bring to a boil. Add the salt and blanch the florets for 2 minutes until barely tender. Scoop them out with a slotted spoon and transfer to the ice water bath until cool. Drain on paper towels and set aside. 3. *Step 2:*[image: camera icon] Heat a large heavy-bottomed skillet over medium-high heat. Add the olive oil, cayenne and garlic. Sauté for 15 seconds, until the garlic begins to sizzle and release its flavor. Add the broccoli and toss until the florets are well coated with the oil. Sauté for 1 to 2 minutes until heated through. Sprinkle with the salt. Toss again and transfer to a bowl. Set aside. 4. *Step 3:*[image: camera icon] Place the flour in a large bowl. Add a bit of the milk and whisk until the mixture is smooth. Add the balance of the milk and whisk until well blended. Add the cream and whisk again until well blended. Add the eggs, salt and pepper and whisk until well blended. Add the cheeses and broccoli and stir until well incorporated. Pour the broccoli-egg mixture into the prepared mold and spread the broccoli pieces evenly in the pan. Place on a jelly roll pan (to avoid spills) and bake for about 1 hour until the center has risen and the top is golden-brown and puffed up. Remove from oven and let cool for at least 15 minutes before un-molding. Serve warm. 5. Cook’s note: The torta can be made up to 4 hours ahead, and kept in its mold in a cool place at room temperature. Before serving, bake at 375ºF (190ºC) for 6 to 8 minutes until warm. Viviane’s tip 1. If you decide to cut the recipe in half, make sure to use a smaller mold… otherwise, the torta will be too thin and dry. [image: Broccoli and clothbound cheddar torta] Torta, broccoli, cheddar ]]> http://foodandstyle.com/broccoli-and-clothbound-cheddar-torta/feed/ 13 Spanish chickpea stew served with toasted couscous http://foodandstyle.com/spanish-chickpea-stew-served-with-toasted-couscous/ http://foodandstyle.com/spanish-chickpea-stew-served-with-toasted-couscous/#comments Tue, 14 Oct 2014 10:15:55 +0000 http://foodandstyle.com/?p=20549 A sweet, smoky and hearty vegetable stew that makes great leftovers The vegetables in this hugely flavorful stew are available all year long at your corner grocery store. But the…]]> [image: Spanish chickpea stew served with toasted couscous] The vegetables in this hugely flavorful stew are available all year long at your corner grocery store. But the best time to make this dish is at the end of summer and the beginning of fall – the tomatoes are at their juiciest during this time, and so are the just-picked red bell peppers! Together, they bring a marvelous sweetness to the stew, and it’s further balanced with pungent roasted spices and smoky Pimentón Dulce. An easy vegetarian stew — but even easier, and tastier, when refrigerated for a day or two and served as leftovers! As in many stews, the flavors in this one get deeper with a little bit of rest. So whenever I make a batch, I either refrigerate or freeze half of it, knowing that on a busy night I can simply reheat the stew and a delicious, healthy dinner is on the table in minutes! [image: Toasted couscous] Food & wine pairing: Rioja, Tempranillo with chickpea stew [image: Red wine icon]A Spanish stew calls for a Spanish wine, and a Tempranillo from Rioja fits the bill perfectly! The wine’s characteristic notes of tobacco, leather and spice pair magnificently with the flavorful, slightly smoky stew; while its inherent acidity complements the tomato base. Spanish chickpea stew served with toasted couscous serves 4 to 6 active time: 1 hr For the toasted couscous 1. 2 1/2 tablespoons unsalted butter 2. 2 cups instant couscous 3. 2 cups spring water 4. 1/2 teaspoon sea salt For the stew 1. 2 teaspoons cumin seeds 2. 1 teaspoon coriander seeds 3. 1/3 cup extra virgin olive oil 4. 2 medium Spanish or yellow onions – skinned and cut in 1/4″ pieces (3 1/2 cups) 5. 2 medium red bell peppers – cut in 1/4″ cubes (2 1/2 cups) 6. 1 medium green bell pepper – cut in 1/4″ cubes (1 1/4 cups) 7. 4 garlic cloves – skinned and finely chopped 8. 1 1/2 tablespoons Pimentón Dulce (smoked Spanish sweet paprika) 9. 1/8 teaspoon ground cayenne 10. 3 lbs (1.4 kg) very ripe tomatoes – peeled, seeded (seeds strained and juices reserved) or one 28 oz (795 g) can whole, peeled plum tomatoes plus 1/4 cup spring water – puréed in a food processor 11. 1/2 cup reserved chickpea cooking liquid or spring water 12. 3 cups cooked chickpeas 13. 1 1/2 teaspoons sea salt 14. 2 tablespoons Amontillado sherry (or Marsala) 15. 2 tablespoons finely chopped Italian parsley as garnish 1. *Step 1:*[image: camera icon] To make the couscous – Bring a medium heavy-bottomed pot over medium-high heat and add the butter. Once the butter has melted, add the couscous and sauté for 2 to 3 minutes until the couscous is pale-golden, stirring or shaking the pan frequently. Turn off the heat and add the water and salt. Stir well, cover the pot and let stand for 20 minutes, flaking the couscous with a fork once or twice to prevent it from making clumps. Keep the pot covered until ready to serve. 2. *Step 2:* Heat a small frying pan over medium-high heat. Add the cumin and coriander seeds and sauté until they turn a dark color and are fragrant (about 2 minutes), shaking the pan continuously. Transfer to a mortar and grind until coarsely ground. 3. *Step 3:*[image: camera icon] Heat a large heavy-bottomed pot over medium-high heat. Add the olive oil and onions and sauté for 2 minutes, until the onions start to sweat. Add the peppers and sauté for 8 to 10 minutes until golden, tossing only occasionally. Add the garlic, ground cumin and coriander, Pimentón Dulce and cayenne and sauté for 1 minute until the spices release their flavor. Add the puréed tomatoes, the reserved chickpea cooking liquid and the chickpeas. Stir well and bring to a boil. Once boiling, reduce heat to medium/medium-low, cover the pot and slow-simmer for 20 minutes until the stew has slightly thickened, stirring from time to time to prevent the stew from sticking to the pot. Uncover the pot and continue to simmer for 10 to 15 minutes to reduce the stew. The sauce should be thick but neither dry nor liquidy. Add the salt and sherry, stir well and simmer for 2 minutes. Taste and adjust the seasoning if necessary. Serve the stew with the toasted couscous and a sprinkle of chopped parsley. 4. Cook’s note: The stew can be cooled and refrigerated for up to 3 days, or frozen for up to 1 month. Viviane’s tip 1. If you prefer serving a whole grain with this stew, then quinoa is the perfect candidate. It’s almost as light as couscous and has a wonderful nutty flavor. [image: Spanish chickpea stew served with toasted couscous] stew, chickpea, couscous ]]> http://foodandstyle.com/spanish-chickpea-stew-served-with-toasted-couscous/feed/ 3 -
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  • Make Ahead Buffet Mashed Potatoes - Are you one of those people who find it stressful at Thanksgiving to get the bird and the mashed potatoes and the gravy and everything else on the table ...
    vor 3 Tagen
  • Any excuse - I have talked before about how this whole writing business is generally solitary. The independent work *is* often freeing; the singularity clears distra...
    vor 3 Tagen
  • Weekend Suppers With Friends: Fresh Market Tabbouleh Salad, Seared Lamb Chops With Olive Chimichurri & A Warm Mushroom Salad - During fall and the holidays, it's all about cozying up and having with friends around our table. We make a fire, text a few friends and start cooking, gat...
    vor 4 Tagen
  • Happy Happy Cupcake Cookies - Hello from the land of happy, happy cupcake cookies! Dare you not to smile. Yes, it’s cookie o’clock around my house right now. I think, of course, it has ...
    vor 4 Tagen
  • For the Love of Brussels Sprouts: Recipes for Holiday and Everyday - It’s hard not to find a bushel of brussels sprouts somewhere in our fridge during this time of year. Lucky enough to be living in a area that nurtures frui...
    vor 4 Tagen
  • Roasted Parsnip Spinach Salad - Let’s talk about using vegetables you might not use, and using them in fun and exciting ways. If you’re venturing outside of your traditional Thanksgivin...
    vor 4 Tagen
  • Sauvignon Blanc and Mustard Braised Chicken Thighs - I’m sort of crazy about chicken thighs. I don’t know about you guys, but they happen to be my favorite part of the chicken—aside from the drumsticks, but...
    vor 4 Tagen
  • Jane Hornby's Malted Chocolate Birthday Cake - On Friday afternoon, Hugo and I were hanging out at home when talk turned, as it so often has lately, to cake. "CAAAAYKE, mama, ja?" So I said something resp...
    vor 4 Tagen
  • Creme Fraiche Doughnuts + Vermont Creamery Giveaway - Before we can begin to talk about doughnuts I have to tell you all something: It’s 1/2 cup flour. For many of you that makes absolutely no sense, for those...
    vor 5 Tagen
  • Chocolate Gingersnap Cookies. - *Heavy, * *like the clouds that harken this season. * *Dark, * *turn on those fairy lights.* *Rich, * *spices accompany fruity and smokey notes.* *Bitter...
    vor 5 Tagen
  • Nigel Slater’s toast recipes - Whether it’s making the most of leftovers or melting something tasty under the grill, ‘something on toast’ is one of the easiest and quickest ways to get s...
    vor 5 Tagen
  • Triple Corn Cornbread - [image: Fresh corn, cornmeal and masa harina give this cornbread a marvelous flavor and texture.] Cornbread is a minefield of differing opinions on what ...
    vor 5 Tagen
  • Chicken Burgers and Tomato & Ginger Chutney - In Tallinn we live in an awesome apartment, in Lai street, in Old Town. That Old Town, one of UNESCO World Heritage Sites, is the most beautiful place on E...
    vor 6 Tagen
  • Orange Glazed Turkey - by Marjan All year long, my pallet and I are on the search for a new recipe to dress up Turkey Dinner. Last year as soon as I finished carving my turkey an...
    vor 6 Tagen
  • A Kitchen in France - Anatomy of a house St Yzans is a quiet little village perched on a small hill in the middle of vineyards. Is has a big church, a small school, a Citroën ga...
    vor 1 Woche
  • Rye Pasta - My little Marcato Atlas pasta machine has been out on the counter for the past couple of weeks. It is compact, stout, heavy for its size, and manual. I'...
    vor 1 Woche
  • Radicchio Fennel Salad - I am a great planner. In fact, I created a grandiose calendar where I wrote the days I was supposed to sit down and browse relevant, interesting seaso...
    vor 1 Woche
  • Pear and Almond Tart - Today is something of a fond farewell to autumn, for I’m off on holiday today, and when I get back, we should be in the early days of winter. Or put anothe...
    vor 1 Woche
  • CURRIED YELLOW SPLIT PEA SOUP - [image: Curried Yellow Split Pea Soup . Sprouted Kitchen] "You'll need coffee shops and sunsets and roadtrips. Airplanes and passports and new songs and ...
    vor 1 Woche
  • When Life hands you lemons, you go have a good cry...and then you go roast a delicious duck and stuff tortellini... - About a month ago, I traveled to New England to begin our search for a home out East. I was pretty giddy with the anticipation of exploring such beauti...
    vor 2 Wochen
  • Grilled Pumpkin Bread with Honeycomb - There are so many unexpected things I’ve gotten from blogging. Big and small things. A cookbook. A reason to use designer muffin cups. A community. A car...
    vor 2 Wochen
  • My Fourth Cookbook - A Parallel Universe - Hey there! I missed you! You may have guessed it already, I am most definitely not a multi-tasker. Certainly when it comes to shooting a cookbook and blogg...
    vor 2 Wochen
  • Purple Foodie Baking Classes – November 2014 - Updated – 18 Nov: The only seats that still remain are a couple each for Savoury Bakes and Sweet Bakes. If you can’t make it this time, put down your name ...
    vor 3 Wochen
  • San Domenico Palace Hotel Taormina Sicily - [image: San Domenico Palace Hotel Taormina Sicily] [image: San Domenico Hotel Taormina Sicily] I'm slowly getting through my Sicily posts. A big emphas...
    vor 3 Wochen
  • Huge update! Issue #03/2014 - Well, it’s been a piece of work! As always, I am dividing my time between cooking, styling and shooting, which doesn’t make it too easy to spare some time ...
    vor 4 Wochen
  • WHAT KATIE ATE ATE THE WEEKEND ~ COOKBOOK NO. 2 - I’m thrilled to announce that today, October 22nd, sees the nationwide Australian on-sale date of my second What Katie Ate cookbook ~ What Katie Ate at the...
    vor 4 Wochen
  • Happy Thanksgiving! - [image: pecanpie1] It's never too late to say it - Happy Thanksgiving! I am grateful for so many things ... this pecan pie is one of them.
    vor 5 Wochen
  • August - Harvest season: purple podded peas, psychedelic tomatoes and technicolour beans
    vor 2 Monaten
  • T.L.T. Sandwich - [image: The Vegan Stoner's T.L.T. Sandwich]
    vor 2 Monaten
  • Scrambled Eggs, Smoked Trout and Horseradish on a Montreal Bagel - My apologies for being so distant from this blog these last couple of months. I hold no excuses. Maybe it was just a collection of circumstances that contr...
    vor 2 Monaten
  • Passion Fruit Curd (and Coconut Butter) - I was experimenting with the brioche dough a while back already and come bearing good news: you can replace the vegan butter with 1/4 cup of coconut butter...
    vor 3 Monaten
  • almost sparkles - Shortly after we moved here last spring, our next door neighbors laughingly told us that summer would begin on July 5. I assumed the joke meant that you c...
    vor 4 Monaten
  • August 16-17: a food styling and photography workshop in Brooklyn with Sunday Suppers - Hello everyone, I am currently in East Sussex England teaching a food styling and photography workshop at Hawthbush farm. It’s incredible here! The country...
    vor 4 Monaten
  • Skinny Blueberry Muffins - When we last spoke I was in the middle of packing up our apartment for our move. Now, I’m currently typing this in our new (old) home (rented)! The last ...
    vor 6 Monaten
  • 8 months - [image: Sophia 8 months old] Every time I sit down with Sophia for a photo shoot I take at least a hundred photos. Mostly, I'm lucky to get one true "money ...
    vor 7 Monaten
  • Cantaloupe & Mango Chutney with Thyme ~and Welcoming New Baby! - We are thrilled to have welcomed our new baby boy Nicolas on March 13th. He is beautiful and perfect just like his brother Gabriel! I haven’t written in...
    vor 7 Monaten
  • the woods are lovely, dark and deep. - [image: Untitled] [image: Untitled] [image: Untitled] [image: Untitled] [image: February 16th.] [image: Untitled] [image: Untitled] [image: Untitled] ...
    vor 9 Monaten
  • New Roost & A New RSS Address - [image: Screen Shot 2014-02-14 at 4.03.40 PM.png] Hello! Roost is back with a new look, a new post, and a* new RSS address*! Please update your feed reade...
    vor 9 Monaten
  • Lime & Yoghurt Ganache - In London last year, I discovered that I did like macarons after all. This is the magic of Pierre Hermé! I bought just two macarons the first time, a lime ...
    vor 9 Monaten
  • Nutty Millet Breakfast Cookies - Well we’ve stepped into the new year, happy 2014! I hope you all had a really wonderful holiday season spent with family, friends, pets, good food, and goo...
    vor 10 Monaten
  • PuLiyogare Mix - The King of South Indian Spice Mixes This post has been languishing in the drafts for all of summer. I must have opened this post to edit at least two doze...
    vor 1 Jahr
  • Beetroot-blood orange parfait and raspberry sorbet with chocolate, coconut tuile, rose pepper meringue on chocolate sand - It's time for dessert! In fact I had the idea of this beetroot-blood orange parfait already for monthes, but never really had time and lust to make it. It...
    vor 1 Jahr

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