Tag Archives: brunch

USA Trip 2018: San Francisco

Greetings! This is the second post in my mini ‘USA Trip 2018’ series, documenting the two-week vacation (holiday, in UK-speak) that F and I took this August. After a weekend in NYC, we spent the rest of our time in California. San Francisco was our first stop. Read on to see what we got up to. (NB: none of this is sponsored – all of the following are my personal opinions and I write for fun!)

California feels a bit like home to me: my mom grew up in the Sacramento area, so my childhood was punctuated by regular visits to see family on the west coast. My family also lived in Berkeley for a year when I was 9 (ah, the memories of collecting Beanie Babies and seeing Spiceworld in the cinema!). I hadn’t been to San Francisco since 2010, so was excited to get reacquainted with the city and introduce it to F.

Flying over the Sierras

Day 1: Monday evening

We landed at SFO in the late afternoon and made our way into the city via BART. After settling into our hotel near Union Square, we went out in search of dinner. Hungry and thus somewhat indecisive, we eventually settled on Tacorea, a clever Mexican-Korean hybrid featuring burritos in various flavors. F had the kimchi burrito and I had a more classic California-style burrito. It hit the spot! After eating, we went for a long wander up and down the nearby hills until falling jet-lagged into bed.

Day 2: Tuesday

I convinced F to get up early for a run down along the Embarcadero. It was a grayish, foggy morning – typical San Francisco summer – and we got a good calf workout running up and over the ridge to the Embarcadero. Once on flat ground, we settled into a nice pace and stopped for the occasional photo. The best part of our run was the 15-minute break to watch the sea lions at Pier 39! It was shortly after 8am so hardly anyone was out: I told F that if we had tried to see the sea lions during the middle of the day, the area would be packed with tourists. After our run, we found the nearest Blue Bottle Coffee to rehydrate and fuel up for the day. Very nice coffee and delicious oatmeal.

Post-coffee, we spent a great 2.5 hours at SFMOMA, one of my favorite museums. They had a fantastic Magritte exhibition on. We had seen a Magritte exhibition in Brussels a few years ago and the art had not really spoken to me; SFMOMA’s show changed my mind. The exhibition focused on Magritte’s “Fifth Season” – his late works – and displayed how varied his style was: much more than just pipes and hats. After Magritte, we covered most of the rest of the museum. Saturated with art, we stopped for a BLT lunch at The Grove nearby. A spot of Levi’s shopping brought us to dinnertime, when we met my cousins K and A for a Burmese feast at B Star.

Day 3: Wednesday

Another nice day in San Francisco! Breakfast and coffee at Sculleryfancy PB&J and tasty coffee (do you sense a trend? Much coffee was sampled throughout our trip…America does do a good drip (aka filter) coffee).

We then met one of my aunts, a cousin, one of my uncles, and my grandma at the Legion of Honor Museum for lunch and the Pre-Raphaelite Brotherhood exhibition. It was great to catch up with some of my family, who I hadn’t seen since my grandma’s 80th birthday celebration/reunion four years ago.

Dinner was delicious quinoa-lentil and roasted cauliflower tacos with watermelon-feta-mint salad at Liv and Iain’s place! They were wonderful hosts and we had a lovely, relaxing evening with them. They also gave us a lot of suggestions for the next two stops of our trip: Point Reyes and Nevada City. Stay tuned!


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USA Trip 2018: New York City

Greetings! This is the first in a mini series of posts about the two-week USA trip that F and I took this August. I’m writing one post for each short ‘stage’ of the trip we had. While we spent the majority of the time in California (stay tuned for these posts!), we started off with a weekend in Manhattan, NYC. Read on to see what we got up to. (NB: none of this is sponsored – all of the following are my personal opinions and I write for fun!)

Although I grew up in New York State, this was only my fourth time ever in New York City (yes – believe it or not, New York State is about a lot more than NYC). I’ve never loved NYC but was open to my opinion changing after 5.5 years living in London.

Day 1: Saturday

The stars aligned and Emma was in NYC this week with her sister! They generously stayed a couple of extra days so that we could have brunch together on Saturday morning. We darted through the summer downpour to Supper (yes, brunch at Supper) on the Lower East Side. The French toast was delicious, and it was wonderful to spend a couple of hours catching up with Emma and meeting her sister. A good start to the trip!

Brief Emma reunion! Photo credit: Dea

Later, we procured some bagels with cream cheese – had to have a bagel in New York! – and took them up to Central Park, where we munched while people-watching in the sunshine. Then we strolled up to the Guggenheim Museum (F had never been) to see an interesting Giacometti exhibition.

Did I mention it was HOT in New York? Ah, the East Coast summers: 90F/32C+ with 90% humidity…I do not miss this.

Day 2: Sunday

After a good sleep, F and I got up early to go for a run in Central Park. It was already hot and humid, but the park was beautiful and we managed 10.4km. I was glad there were so many drinking fountains throughout the park – that is something the US does well that Europe could do a better job with. Afterwards we treated ourselves to a delicious diner brunch at John’s Coffee Shop (2nd Ave). (Diners are a must while in the US! We tried a few over the course of our trip.)

In the afternoon, we took the metro down to the Brooklyn Bridge to see the 9/11 memorial and 1 World Trade Center. The outdoor memorial is quite moving. We then walked up through Chinatown and Little Italy to find Rice to Riches, a brilliant concept cafe that serves rice pudding in various flavors. My manager at work had recommended it, and it was a tasty afternoon pick-me-up.

Dinner was at Raku, a cozy udon noodle spot in the East Village recommended by one of F’s colleagues. It was outstanding. The menu was simple, the service was good, and the udon noodles were so fresh. F was in foodie heaven. It was also one of our most inexpensive dinners of the trip. Highly recommended!

Udon noodles at Raku. Wow. Photo by F.

And that was our weekend in NYC. While I enjoyed exploring Manhattan with F, I was not overwhelmed with love for the city. I much prefer London, and our next stop: San Francisco!


Baking with Hot Bread Kitchen: Tortillas de Tiesto

Welcome back to my casual series, “Baking with Hot Bread Kitchen.” It has been a while and I have no good excuses other than “life”. Last time, it was Easter and we made cardamom-laced hot cross buns.. Today I ventured back into the flatbreads of Latin America and made tortillas de tiesto. Read on for the experience…

Baking with Hot Bread Kitchen #8: Tortillas de Tiesto

This recipe comes from The Hot Bread Kitchen Cookbook‘s section titled “Filled Doughs from Around the World”. The last time we were in this territory, I made baked Albanian cheese triangles (those were good!). There are many mouth-watering recipes in this section: knishes, empanadas, Tibetan momos, and more (but no Cornish pasties! Too bad). Honestly, who doesn’t love filled dough? It’s basically dumplings on steroids, and I love how most cultures seem to have their own version(s) of filled dough or dumpling-like creations. Anyway, we are told that tortillas de tiesto are an Ecuadorean street food, traditionally cooked in a tiesto, “a flat clay put traditionally used in Ecuadorean cooking” (225). Well, I don’t have one of those but a heavy-bottomed skillet seemed to do the trick for my feta-stuffed tortillas.

The tortillas de tiesto recipe looked quick and straightforward: it uses an enriched dough with egg, milk, and butter and a 2:1 whole wheat to white flour ratio. Unfortunately, I didn’t have enough whole wheat flour so my ratio ended up being reversed…oops! The traditional recipe would probably use queso fresco, but that’s hard to find in London so I stuck with feta cheese, which the book said would work well.

As you may know, I am a fan of making flatbreads (see naanchapati, etc.), as they’re generally not too time consuming and don’t require any crazy tools. They do, however, require a close eye and some patience while cooking them in a hot skillet.

The tortillas de tiesto dough, once mixed and rested, is soft and pliable yet strong. It was not difficult to flatten them (I used my newly-acquired mini rolling pin – such fun!), add feta, pinch into a ball, then flatten and roll out again. It took a few tries to get the skillet’s heat right so the tortillas would cook through without charring too much, but they turned out well, if a bit darker than the picture in the book. The salty feta complements the slightly sweet dough well, and the tortillas de tiesto make for a hearty snack.

Have you ever made a stuffed flatbread like this? what’s your favorite hand-held street food nibble?

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Baking with Hot Bread Kitchen: Hot Cross Buns

Welcome back to my casual series, “Baking with Hot Bread Kitchen.” Last time we got sticky making pita bread. Today, we’re making cardamom-laced hot cross buns in celebration of springtime and a four-day weekend over Easter. 

Baking with Hot Bread Kitchen #7: Hot Cross Buns

This recipe comes from The Hot Bread Kitchen Cookbook‘s section titled “Short and Sweet: Quick Breads and Holiday Breads”. This includes classics like banana bread but also special occasion breads like Stollen, a bread for Día de los Muertos, and these hot cross buns. The chapter’s introduction notes that the holiday breads are “recipes passed from generation to generation, often scribbled on note cards…rooted in old traditions and sure to inspire new ones)” (232). Well, I didn’t grow up eating hot cross buns, but they are abundant in UK shops around Easter-time and F and I both enjoy them as an afternoon treat with coffee or tea, so I decided to try my hand at homemade ones.

Hello, my beauties!

The hot cross bun recipe looked pretty straightforward: it uses an enriched dough with egg and milk, as well as some sugar and both raisins and currants. The bonus ingredient is cardamom, which adds a lovely scent and flavor to the buns. You could leave the cardamom out if you’re not a fan, but I would recommend keeping it in.

You don’t need to know much about bread-making to create these hot cross buns. The dough gets mixed until the gluten is developed — this always gives me a good arm workout, as we don’t have a stand mixer — and then rested for an hour. To form the little round buns, you’ll need to practice your boule-making technique of folding, pinching, and tension-building. I found this less fussy than making sourdough bread: the dense hot cross bun dough is easier to work with than looser sourdough bread dough.

After lining up the little buns on a baking tray, you rest them for another hour before you brush them with egg wash (I could’ve been more generous with my egg washing) and bake them for 30 minutes. (Use the non-convection setting on your oven.) Unfortunately, I thought I’d started my timer when the buns went in the oven, but realized after perhaps 10-15 minutes that my timer had been inadvertently paused! I therefore had to estimate how long the buns had been in and may have overdone them by a few minutes. Despite that, the hot cross buns turned out really well, sweetened just a bit by the icing crosses (I left out the cardamom — pure laziness) and delicious with salted butter. The whole process took about four hours (not including cooling time). F approved and we were both happy!

How do you like your hot cross buns – with butter? Jam? Marmalade?Have you ever made them yourself?

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Dim Sum Class at London Cookery School

Early this year, I came across a Time Out London discount for two people to attend a dim sum cooking class at London Cookery School*. Excited (who doesn’t love dim sum?), F and I jumped at the opportunity. Neither one of us had ever done a cooking class before, despite (or maybe because of) how much we both enjoy cooking. But dim sum is not something either of us would have attempted to make at home without some prior knowledge, so the class was the perfect opportunity for us to learn some new cooking techniques. By chance, we ended up booking the class on our first wedding anniversary — what better way to celebrate than that? (And how have we already been married a year?!)

Our dim sum class taught us how to make three of the most popular steamed dumplings that might grace a dim sum table:

  • Har Gow  蝦餃 (crystal prawn dumplings)
  • Chiu Chow Fun Gwor  潮州粉果 (chiu chow steamed dumplings)
  • Sui Mai  燒賣 (open top steamed pork and prawn dumplings)

I won’t share the recipes, as you should probably do the class to learn how to make the dumplings, but I’ll provide some pictures and commentary/observations on the class and techniques that we learned.

First up, tea (yum cha): the instructor Will explained that tea is an integral part of the dim sum experience. In Hong Kong and southern China, people will often say, “Do you want to go for some yum cha?”, meaning “Let’s go have dim sum (but of course there will also be tea).” The first page of our class booklet included explanations of some common teas (wulong/oolong was served during our class) as well as some key dim sum etiquette:

Once everyone had washed hands and poured tea, the class got going. We started by making three different fillings for our dumplings: a prawn-based mix for the har gow; a pork-based combination for the chiu chow fun gwor; and a pork-and-prawn mixture for the sui mai. Here are some things we learned while making the fillings:

  • Corn flour (cornstarch, to any Americans reading this) is used as a binding agent.
  • It’s best to use fattier minced pork (~20%) for dumplings.
  • Baking powder is often added to Chinese meat dishes as it gives the meat a lighter, springier feel and helps tenderize the meat, too.
  • Salted radish adds a depth of flavor (umami, if you will).

Fillings at the ready!

Next, we prepared the dough for the har gow and chiu chow fun gwor. This was quite fun and similar to making chapati dough: add hot water to starchy mixture, bring it loosely together, then let it sit and hydrate for a few minutes before the final kneading and rolling. The dumpling dough did require a couple of specialty ingredients like wheat starch (regular flour won’t cut it) and tapioca flour, but overall the technique wasn’t too difficult and the dough turned out a beautiful alabaster white with a smooth, silky feel.

Will demonstrated how to roll, cut, stuff, and fold the dough into dumplings. The har gow were difficult, as it took some dexterity to make the neat pleats for the classic shape. You can see that my first couple of attempts (top of the picture below) were not successful, but it got easier with practice. The chiu chow fun gwor were easier to form into a simple crescent shape.

The first batch of dumplings then went into the steamer while we formed the sui mai (with pre-made dough, as it’s a trickier dough to make and get thin enough). Those went into the steamer, too, and we were ready to eat!

The class lasted about three hours, and it was a great experience to learn how to make an entirely new sort of cuisine. If you’ve never done a cooking class before, I’d recommend it. Take a friend/partner along and get cooking!

*All opinions are my own and I was not compensated in any way for this post. It was just so enjoyable that I couldn’t help sharing with you, dear readers!


A New Favorite (& possibly the BEST) Pancake Recipe

A few months ago, NYT Cooking started making interactive “how to cook” features on its website. The first one was on pancakes, which as you know hold a special place in my heart. Although I consider myself quite an experienced pancakemaker, it was useful and interesting to read the NYT Cooking feature and delve into the details. I shared the feature with F, who suggested I try my hand at Alison Roman’s base recipe for “perfect buttermilk pancakes.” So I did.

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Then I made them again the next weekend.

And the next weekend.

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That’s right — we have discovered possibly the best pancake recipe ever. And I am not exaggerating. These buttermilk beauties are the perfect blend of crispy edges (don’t shy away from a bit of sugar in the batter, Roman suggests) and fluffy, creamy interior. I usually sub in some cornmeal and have used various combinations of buttermilk, yogurt, and/or whole milk for the liquid — they turn out great every time.

Perfect Buttermilk Pancakes (slightly adapted from Alison Roman at NYT Cooking; makes enough for 3-4 people)

Ingredients

  • 1.5 cups plain/all purpose flour
  • 1/2 cup cornmeal
  • 3 tbsp sugar
  • 1.5 tsp baking powder
  • 1.5 tsp baking soda
  • 1.25 tsp salt (a bit less if not using kosher salt)
  • 2.5 cups buttermilk OR 1.25 cups plain yogurt + 1.25 cups whole milk
  • 2 eggs
  • 3 tbsp unsalted butter, melted
  • Neutral oil for cooking (I use sunflower oil)

Procedure

  1. Heat a large non-stick skillet (or griddle) over medium heat.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
  3. Add the buttermilk and eggs to the dry ingredients, then pour in the melted butter. Gently whisk everything together until all ingredients are combined. Don’t over-mix — it’s okay if there are a few lumps.
  4. Add some oil to the skillet. Ladle 1/3-1/2 cup of batter into the skillet and repeat if your skillet/griddle is large enough for more than one pancake (but don’t overcrowd them).
  5. Cook the pancake(s) on one side until bubbles start rising to the surface (2-4 minutes). Flip the pancake(s) and cook for another minute or 2.
  6. Serve the pancakes hot from the skillet or keep them warm in the oven (300F/150C) until ready to serve.

Enjoy!


What’s Been Cooking? Late Summer Edition

Gosh, the summer has flown by. Was it the same for you?

This blog has fallen a little by the wayside… I’m still here, just less frequently and with fewer of my “own” recipes, especially now that I can save all my favorites to NYT Cooking. Even though I’m posting fewer recipes doesn’t mean I’ve stopped cooking…on the contrary, our kitchen remains an exciting and comforting place amidst the stresses of daily life.

Here’s a peek into what F and I have been cooking over the past few months, in no particular order.

IMG_1421Ottolenghi’s “Chickpea Saute with Greek Yogurt” — light and bright summer flavors went beautifully over rice with a rich and creamy Greek yogurt sauce on the side. Highly recommended and very easy to throw together on a weeknight.
IMG_1163Pasta with Zucchini, Ricotta and Basil, courtesy of David Tanis at NYT Cooking. Creamy and rich yet summery, thanks to lemon zest and basil.

IMG_1407Smitten kitchen’s takeout-style sesame noodles with cucumber. Simple and delicious — I made them when F was away at a conference and managed not to get too tired of them despite having them over the course of 4 meals in two days…
IMG_1455The Woks of Life’s Shanghai-Style Braised Pork Belly — it took 3 hours but was totally worth it for the melt-in-your-mouth texture of the pork belly in rich, sticky sauce. So so good. We will definitely make it again on our next leisurely weekend.

Non-photographed but just as tasty dishes:

  • Melissa Clark’s Lunchbox Harvest Muffins (NYT Cooking) are moist and not dense at all, despite using only whole wheat flour. They’re packed with grated apple, carrot, and zucchini and made great afternoon snacks for F and me during the workweek.
  • We made Martha Rose Shulman’s Spicy South Indian Cauliflower for the second time. F browned some cubes of paneer cheese to add in and I made naan bread to go on the side.
  • I had always wanted to try making bircher muesli and finally did this summer. I used Nigella’s “basic bircher muesli” recipe and it turned out exactly like I’d hoped. Last week I made a double batch, which got us both through two weekday breakfasts.
  • These blueberry pancakes are SO FLUFFY, thanks to whipping the egg whites before folding them into the batter.
  • Rather have blueberry muffins? I made some of those, too: Call Me Cupcake’s blueberry lemon muffins were just right and didn’t even need the cardamom topping, in my opinion.

What have you been cooking?

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Recipe: Cranberry-Apple Pie with Nutty Crumble Topping

We cleaned out and defrosted our freezer this weekend, in a moment of spring cleaning and to increase the freezer’s efficiency. We had done a pretty good job of eating all the meat, stews, and vegetables we had stored in it, but there were a few things left, including a pie crust and a container of cranberries. And what does one do when “forced” to remove a pie crust and cranberries from the freezer? Make pie, of course!

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This cranberry-apple pie was inspired by Joy the Baker’s apple cranberry crumble pie and smitten kitchen’s cranberry pie with thick pecan crumble. It is more heavily adapted from the latter recipe, but I made a few adjustments — whole oats and whole wheat flour for the crumble, an apple to bulk up the fruit, lemon instead of orange zest — based on my instincts and what ingredients I had around.

The pie is lovely: a nice, tart filling is nestled between a sweet and crunchy topping (I’d use less sugar in the crumble next time) and a flaky crust. F deemed it delicious and so did I. Serve it with a dollop of yogurt and you’ve got a perfectly acceptable breakfast or brunch!

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Cranberry-Apple Pie with Nutty Crumble Topping (adapted from smitten kitchen; makes 1 pie)

Ingredients

  • Crust:
    • 1 1/4 cups (155g) plain/AP flour
    • 1 1/2 tsp (6g) granulated sugar
    • 1/2 tsp (3g) salt
    • 115g cold unsalted butter, cut into chunks
    • 1/4 cup (60mL) very cold water, plus an additional tablespoon if needed
  • Filling:
    • 3 cups (300g) fresh or frozen cranberries
    • 1-2 apples, cut into small chunks
    • just under 1 cup granulated sugar
    • zest of 1/2 lemon
    • pinch of salt
    • 1 tbsp cornstarch
  • Crumble Topping:
    • 3/4 cup rolled or quick oats
    • 1/2 cup whole wheat flour
    • 1/4 – 1/3 cup granulated sugar (I might even cut this out next time)
    • 1/3 cup brown sugar (light or dark)
    • 1/2 tsp cinnamon
    • 1/4 tsp sea salt
    • 1/2 cup finely chopped nuts (I used half walnuts and half almonds because that’s that I had around)
    • 6 tbsp unsalted butter, melted

Procedure

  • Make the crust: In a mixing bowl, whisk together the dry ingredients. Use your fingertips or a pastry blender to work the butter into the dry mixture until it makes a coarse meal. Add the cold water and stir with a wooden spoon until the dough comes together in large clumps. Knead the dough together with your hands until it forms a ball. Wrap the dough in plastic and chill for at least an hour (or freeze it for 15 minutes if you’re in a hurry).
  • Once your dough has chilled, flour a countertop and roll the dough out into a large circle. Transfer it carefully into a pie dish or other round baking vessel (I used a round cake pan). Press the dough gently into the dish and fold over the edges, crimping if you like. Put the dish into the fridge while you make the filling and topping.
  • Preheat the oven to 190C (375F).
  • Make the filling: In a medium saucepan over medium heat, combine all of the filing ingredients. Let warm for 5 minutes or so, stirring occasionally. Take the filling off the heat while you make the topping.
  • Make the crumble topping: If you haven’t already, chop your nuts finely with a knife or by pulsing in a food processor. Combine the nuts, oats, flour, sugars, and spices in a mixing bowl. Stir to combine, then add the melted butter and stir until the mixture is coated evenly.
  • Take the crust out of the fridge and pour the filling into it, then sprinkle the topping evenly over it. Bake for 40-45 minutes or until the topping is lightly browned and the filling is bubbling (you may have to cover the pie with foil halfway through so the topping doesn’t burn). Let cool and serve with yogurt, whipped cream, or ice cream.

Enjoy!

What’s Been Cooking?

Hello, everyone — long time no blog. Apologies for my blogosphere absence; I have been lacking in motivation recently, still a bit burnt out from last fall’s DELTA course (I passed all three modules on the first go, thank goodness). I’ve also been wondering what the point is of re-blogging recipes that I haven’t changed all that much. And, if I do continue blogging, in which direction I’d like this blog to go. More musical? More sporty? More education-related? I’d love to hear what you enjoy most about my blog, so please leave a comment and let me know what you’d like to see more of.

Now to today’s topic: what’s been cooking in my kitchen? I’ve tried some great new recipes lately (okay, in the past six months…) but haven’t modified them much, so I’ll just link to the original recipes below. Here are some highlights:

parmesan, kale, & white bean soup + tortellini

parmesan, kale, & white bean soup + tortellini

  • Parmesan Broth with Kale, White Beans, & Tortellini (smitten kitchen). F and I collected parmesan rinds in the freezer for an entire year before we had enough to make Deb’s soup. It was worth the wait — umami-salty, warming, and satisfying. We added tortellini for some extra heft.
  • Miso-Coconut Chicken Soup (i am a food blog). I made this one way back in September. Unfortunately, F was sick that weekend so I ended up eating most of it myself, but I loved it and look forward to making it again at a time when we can both enjoy it. Creamy but not too rich, great over rice.
  • The Best Chocolate Chip Cookies (i am a food blog). These. are. SO. good. Crispy edges, moist and chewy insides. F dubbed them “maybe the best cookies I’ve ever had.” Now that’s saying something! Use whatever chocolate you want (I used extra dark) and don’t leave off the sprinkling of sea salt on top. I passed this recipe onto J, whose family devoured them in no time.
lemon poppy seed muffins

lemon poppy seed muffins

  • Double Lemon Poppy Seed Muffins (Cookie +  Kate). In my mind, it is hard to beat the combination of lemon and poppy seeds. Let’s be honest, lemonanything is pretty great. I had combined lemon and poppy seeds before in pancakes but not in muffins. This recipe presented great flavors, although the muffins were a teensy bit dry for me.
  • Lemon Cornmeal Cake with Lemon Glaze (Bon Appétit). F was away last weekend and I wanted to surprise him with something tasty upon his return home. He loves lemon cake, so I tried out this one, which had been sitting in my “make this” bookmarks for ages. It was fantastic, remaining moist for a couple of days. I took a bunch to work and four of us devoured it pretty quickly. F’s only comment was that it could be even more lemony, so next time I’ll use the zest of 2 lemons in the cake batter.

Of course, those aren’t the only things I’ve been cooking. We’ve done many of the usual dinner rotations, like pizza and roasted root vegetables and various stir fries. I reprised chocolate beet cake for dinner with friends last month — this time adding a tasty pink cream cheese frosting — and whipped up an apple dutch baby pancake for a Sunday brunch.

What have you been cooking up recently?

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Recipe: Cranberry-Orange Buns

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The first time I saw the recipe, I knew I had to make them. As may be apparent from previous recipes, I have a soft spot for cranberries…obviously I was excited to add these to my arsenal. These are like cinnamon buns but with cranberries and orange.

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And oh man are they good. They certainly lived up to expectations. A rich, moist, orangey dough binds together tart-sweet cranberries for a mouthful of deliciousness. Although I know smitten kitchen recipes turn out perfectly if made as written, I took a risk and doubled the amount of cranberries while cutting down a bit on the brown sugar for the filling. It worked — and they don’t even need frosting (although feel free to prepare some if you want).

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These may become a holiday staple, great for a weekend brunch as you can prepare them the day before and bake them from the fridge in the morning (or at noon, as it was by the time I got back from my long run). Don’t be daunted by the prep time — it’s really quite a simple process, and you won’t regret the results.

ready to roll

ready to roll

Cranberry-Orange Buns (adapted from smitten kitchen; makes 12 buns — just halve the recipe for fewer)

Ingredients

  • Dough:
    • 4 egg yolks
    • 1 whole egg
    • 50g (1/4 cup) granulated sugar
    • 85g (6 tbsp) unsalted butter, melted (+ a little more, to grease pan)
    • 175mL (3/4 cup) buttermilk
    • zest of 3/4 orange
    • 470g (3.75 cups) plain/AP flour (+ more for dusting counter)
    • 7g (2.25 tsp) instant dry yeast
    • 1.25 tsp salt
    • 1 tsp sunflower oil (for bowl)
  • Filling:
    • 20g (1.5 tbsp) unsalted butter, melted
    • 175g (3/4 cup) brown sugar, packed (I used dark; feel free to use light)
    • ~250g (2-2.5 cups) fresh cranberries
    • zest of 1/4 orange

Procedure

  • Make the dough: In a large mixing bowl, whisk together the egg yolks, whole egg, sugar, melted butter, buttermilk, & 3/4 orange zest (you can do this in a stand mixer if you have one — I don’t). Add the yeast, salt, & 2 cups of the flour. Stir with a wooden spoon until just combined. Add the rest of the flour & mix until the dough comes together, then turn the dough out onto a floured counter and knead (or run the mixer with a dough hook) for 5 minutes . Don’t add more flour, as it will toughen the dough. Oil a large bowl and place the dough in it — cover with plastic wrap and let rise at room temperature for 2-2.5 hours or until the dough has doubled.
  • Once the dough has risen, prepare the filling: Melt the butter and set aside. Put the cranberries in a food processor and pulse until they’re in quite small chunks but not totally pureed. Set aside.
  • Butter a 9×13-inch (23×33-cm) baking dish.
  • Assemble the buns: Flour a countertop and turn the dough out onto it. Roll the dough into a rectangle that’s about 18×12 inches (45×30.5 cm), with the long side closest to you. Brush the dough with the melted butter, then sprinkle the brown sugar evenly over it — go as close to the edges as you dare. Scatter the ground cranberries evenly over the sugar, then sprinkle the rest of the orange zest over everything.
  • Gently roll the dough into a long log, keeping it as tight as you can. Use a serrated knife to very gently saw the log into 12 sections, each of about 1.5 inches (3.8 cm). Arrange the buns in the baking dish, cover with plastic wrap and refrigerate overnight or up to 16 hours.
  • In the morning, bake the buns: take the dish out of the fridge about half an hour before you want to bake the buns. Heat the oven to 175C (350F), then bake the buns for 25-30 minutes, until they’re golden and puffed up, with an internal temperature of about 85C (190F). (You may have to cover them with foil for the last 10 minutes so they don’t burn on top) Serve warm.

Enjoy!

Recipe: Pesto & Zucchini Galette

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Galettes have been on my mind for a while — they keep popping up on the cooking blogs I read, filled at this time of year with stone fruit or late summer vegetables. I finally decided to try my hand at one when in the same week Melissa Clark posted a couple galette recipes with a great-looking rye-flecked crust, and The Kitchn came out with a summer vegetable galette. Both recipes looked great, so I adapted my crust from Clark, and my filling was inspired by The Kitchn.

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A galette comes together easily, in large part because you don’t have to shape the dough into a pie dish or anything — you can just go free-form and pile on your fillings of choice. F and I had made some pesto that we’d frozen, so I thawed it and spread it liberally over the crust; it worked as a lovely base for the tomatoes and zucchini. And this crust is very nice. Despite the excess oil/butter that appeared on the baking sheet at the end, the bottom of the crust didn’t get soggy and had a lovely bit of flaky crunch. I highly recommend this summery galette and am looking forward to trying my hand at a sweet version!

Pesto & Zucchini Galette (dough adapted from Melissa Clark at NYT Cooking; recipe inspired by The Kitchn; makes 2-4 servings, depending on how hungry you are!)

Ingredients

  • Crust:
    • 80g (~2/3 cup) plain/AP flour
    • 90g (~2/3 cup) rye or whole wheat flour
    • 5g (1 tsp) sugar
    • 3g (1/2 tsp) salt
    • 1 egg
    • Heave cream or milk, as needed
    • 113g unsalted butter, cut into big chunks
    • juice + zest of 1 lemon
  • Filling:
    • 1/2 – 3/4 cup Basil Pesto
    • 1-2 tomatoes, sliced thinly
    • 1-2 zucchini, sliced thinly
    • for garnish: grated parmesan cheese

Procedure

  • Make crust: In a large bowl, whisk together the flours, sugar and salt. In a measuring cup, whisk the egg and then whisk in enough cream or milk to make 1/3 cup; set aside. Add the butter to the flour mixture and work in with a pastry cutter or your hands, until the butter chunks are chickpea-sized. Drizzle up to 1/4 cup of the egg mixture (reserve the rest for later) into the flour-butter and stir until the mixture just comes together (it will still be crumbly — that’s okay). Stir in the lemon juice and zest.
  • Lightly flour a flat surface and turn the dough out onto it. Knead the dough a few times, until it comes together into one piece. Flatten the dough into a disk, wrap in plastic, and chill for at least 2 hours or up to 3 days.
  • While the dough is chilling, slice your tomatoes and zucchini.
  • After the dough has chilledassemble the galette: Preheat the oven to 200C (400F — don’t use the fan/convection setting!) and line a baking sheet with parchment paper. Roll the dough out to a 12-inch (30cm) round and slip it onto the baking sheet. Spread 1/2 – 3/4 cup pesto on the dough, leaving a 1.5-2-inch (3-4cm) border around the edges. Arrange the tomatoes on top of the pesto, then top with the zucchini slices. Fold the pastry edges towards the center, overlapping as necessary (see photo above). Brush the exposed pastry edges with the rest of the egg-cream mixture.
  • Bake the galette for 35-40 minutes or until the crust is a nice golden-brown. When you take it out of the oven, soak up any excess liquid with a paper towel or two. Cool the galette for at least 10 minutes, then garnish with grated parmesan.

Enjoy!

Recipe: Peach Breakfast Crisp

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A free long weekend (yay for the August Bank Holiday!) put me in the mood to try some new recipes. As you’ve already seen, on Saturday I made these stuffed flatbreads, which did indeed fuel F and me well for cycling the next morning. For post-cycling brunch on Sunday, I turned to the incredible smitten kitchen cookbook for inspiration. The result was this peach breakfast crisp, which I adapted from Deb’s apricot breakfast crisp — as she points out, any stone fruit (or berry, I imagine) would work well.

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This crisp is just right: tender, juicy peaches contrast beautifully with a crispy, nutty, not-too-sweet topping. Great with a dollop or two of plain yogurt. (F agrees!) As a bonus, the crisp comes together quickly — you can have it on the table in less than 45 minutes. Enjoy it for breakfast or brunch, like we did, or serve it as a light dessert. I’m definitely making this again, though I might have to double the recipe next time so it sticks around longer than one afternoon!

Peach Breakfast Crisp (adapted from smitten kitchen; serves 2-4)

Ingredients

  • Fruit filling:
    • 4 peaches, pitted & chopped into chunks (feel free to use other stone fruit or berry of choice)
    • 1.5 tbsp granulated sugar
    • 1 tbsp plain/all-purpose flour
    • to taste: grated nutmeg
  • Crisp topping:
    • 65g (4-5 tbsp) unsalted butter
    • 60-65g (~1/3 cup) granulated sugar
    • 45g (~1/2 cup) oats
    • 30g (~1/4 cup) plain/all-purpose flour
    • 35g (~1/4 cup) whole wheat flour
    • pinch of salt
    • 3 tbsp sliced almonds
    • optional: 1 tbsp wheat germ

Procedure

  • Preheat the oven to 400F (200C).
  • In a small baking dish, stir together the chopped peaches with the sugar, flour, and nutmeg.
  • In a small saucepan, melt the butter. Stir in the sugar, oats, flours, salt, almonds, and wheat germ.
  • Scoop/sprinkle the topping over the fruit, the bake for 30 minutes or until the topping is golden-brown and the fruit is bubbling. Serve warm or cold with yogurt.

Enjoy!

Recipe: Kholodnyk (Cold Beet & Buttermilk Soup)

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While I was visiting my parents in Rochester, T invited us over for Sunday brunch on the cozy back patio (S was away hiking). As usual, T provided a delicious spread: blueberry cake, salmon quiche (have to get that recipe!), and this incredible kholodnyk. It’s a traditional Russian/Ukrainian/Polish cold buttermilk and beet soup — it made a delicious first brunch course on a warm morning. I immediately asked T for the recipe, which she said came from epicurious and was really easy. She was right — this takes 10-15 minutes to whisk together and makes a vibrant, healthy summer soup. It works well as a brunch accompaniment, as we enjoyed it, or as an appetizer before dinner. It received full marks from F when I made it back in London. I went heavy on the beets and forgot radishes — it still tasted great. Feel free to take this recipe as a base and modify ingredients and amounts for a chunkier or thinner soup.

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Do you have a favorite cold summer soup? Share it in a comment below!

Kholodnyk (Cold Beet & Buttermilk Soup) (adapted from epicurious; serves 3-4)

Ingredients

  • 3 cups buttermilk
  • 1/2 cup sour cream
  • 1/4 tsp salt
  • 2-3 cups (~250g) grated pickled beets
  • 1/4 cup beet liquid (if not using pickled beets, use 1/8 cup water + 1/8 cup white wine vinegar)
  • 1.5 – 2 cups English cucumber, grated
  • 1/2 cup chopped radishes
  • 1/4 cup chopped fresh dill

Procedure

  • In a large bowl, whisk together the buttermilk, sour cream, & salt.
  • Stir in the grated beets, beet liquid, cucumber, radishes, & dill.
  • Cover and chill for at least 15 minutes, then serve cold as an appetizer or light main course.

Enjoy!