Today’s recipe was borne from a lapse in thinking.
I had been craving lemon bars for the better part of a week when this loaf was made. I bought some Meyer lemons from Whole Foods and came home intent on making a tray to bring in to school. I juiced six lemons and a blood orange that I had lying around. The butter was perfectly softened, and I was ready to make some dessert.
Until I read the recipe wrong.
Somewhere between juicing those lemons and creaming that butter, I got it into my head that the recipe called for 1¾ cups of sugar in the crust.
It does not. That goes in the filling.
But of course that didn’t occur to me until I had successfully combined all of the butter with all of the sugar. So then I had to brainstorm ways to save those ingredients that I basically ruined. The end result was a sweet, dense pound cake, studded with lemon zest with the underlying tang of Meyer lemons and blood orange. The best part might actually be that the extra sugar crusted on top, making for a great crunch. Paired with a citrus-y glaze, this is one screw-up that didn’t turn out half bad!
I’m going to go ahead and call this recipe a success. Sure, I cannot read may be losing my mind, but at least I avoided a major baking flop!
All right folks, I’m going to let you in on a secret. This is probably the one recipe that I make which always gets compliments, and I’ve long suspected that it’s the primary reason I get invited back to dinner parties. I have never made this bread and not witnessed it be entirely devoured before the meal is halfway over. Seriously, it is that good.
As you’ve probably noticed, I have a thing for Italian food. Having studied in Florence, my appreciation for Italian cuisine grew exponentially, and I love the use of fresh, seasonal ingredients and simple take on food. Italians don’t make garlic bread like Americans do. For them, it’s a simple piece of toast, rubbed with a piece of raw garlic that accompanies soups. It’s fresh. It’s healthy. And it really showcases the garlic.
But, sometimes. . .well, sometimes you need some good ol’ cheesy “American-style” garlic bread. And that is where this recipe comes in. It’s from America’s Test Kitchen. I haven’t a clue if the recipe is still available online somewhere, but I have made this so many times that I no longer look it up–and I’m fairly certain the measurements are quite different at this point. It’s cheesy. It’s buttery. It’s so bad for you that it’s good. It’s basically the polar opposite of actual Italian garlic bread.
But you know what? Sometimes. . . sometimes I’m ok with that.
I hope this scores you many dinner party invites and provides you endless happiness as you lament the fact that Ben Affleck didn’t receive an Oscar nod for directing Argo (I’m bitter). Happy eating.
I have been insanely busy finalizing all the details for this year’s Diplomatic Ball, and my hectic schedule this semester has prevented me from visiting my family as often as I would have liked. This has led to a severe craving for my mother’s Kerala-cuisine, and I spent last night lamenting my inability to make proper Indian food. She is now bringing me yummy curries on Sunday (Thank God for my mother!).
So, to satisfy my craving until I can get my hands on some of my mom’s delicious food, I decided to try my hand at making chepati. Think of these as Indian tortillas. Ever since we were little, my sister and I have been helping our mom roll these out – although some wound up looking more like the Indian subcontinent than they did circles; I like to think my rolling abilities have improved with age. These are actually incredibly simple to make, but I have always been hesitant, as we’ve always made them with chepati flour at home. Solution: google a substitute!
They are delicious by themselves or served with any sort of curry. I ate these with the Sesame Eggplant with Tofu recipe that Megan posted a week ago. Sorry the pictures are so dark in this post; our lights are dying and our landlord has yet to bring the replacements!
Happy eating! Continue reading
Cooking runs in my family. My mother is a fantastic chef. She can honestly make almost any dish that she attempts, all while adding her own touch. Her forte tends to be Indian food and other savory dishes. I honestly love coming home, as I know a warm, spicy meal always awaits.
My sister, Liz, is an expert in her own right, but her focus as of late has been on baking. From remarkable cakes (examples: here, here, here and here) to delicious brownies and cookies, I will readily call my sister a kitchen goddess. The fact that she does all of this as a sleep-deprived, medical student? Insanity.
Today’s post features my sister’s go-to recipe for biscuits. She uses Dorie Greenspan’s basic biscuit recipe and sometimes adds to the dough as she sees fit (for example, she put some cheese in today’s leftover scraps of dough). The biscuits are incredibly fluffy, and her experience indicates that letting the dough rest for a few minutes before baking causes them to rise more in the oven. Liz also recommends brushing the biscuits with a little bit of butter before putting them into the oven, then, with two minutes remaining, giving them another light coat. It helps you get that golden crust.
So, go forth. Make biscuits. Your friends around the breakfast table will thank you.