Happy Sunday! Here’s a food-inspired minimalist lego creation by Luca: “I thought it would be interesting to create items in the least amount of pieces. A whole breakfast in 8 pieces! Enjoy!”
……. and while you’re enjoying this brunch creation, browse these brunch-y links from the archive. [Geez — I’m getting hungry, I think I’m in dire need of some shakshuka! :)]
(written by Ria)
This recipe was inspired by my cousins Sohum and Vertika. I was sleeping over at their house and they recommended that I put peanut butter and bananas in my oatmeal. I considered this idea and it passed the test. I said, “Okay, let’s try it”.
After I took my first bite I thought, “Wow this is much better than I expected. Oh well, I think that I can make it better.” That is what motivated me to do change it and make my own version with chia seed peanut butter and chocolate chips 🙂 !! Continue reading
This one’s in the running for summer’s most perfect bite. You can get quite creative and fancy with bruschetta, but sometimes simplicity rules. A slab of ciabatta layered with the best ricotta you can find (or make your own — it’s easy) and a simple salad of juicy farmers’ market tomatoes dressed liberally with balsamic vinegar, jewel green olive oil, freshly cracked pepper and flakey sea salt. We could eat this everyday and twice on Sunday.
How times flies – the children are now old enough to make weekend pancakes all by themselves. It’s bittersweet. It’s all moving too fast, and everyone is growing up too rapidly. Before long, we will be old and decrepit , and our kids will be making pancakes for us and wiping the syrup off our faces. 🙂
This is a neat cooking project for children on a weekend. We had excess buttermilk lying around from making Brown Butter Cobbler from earlier in the week – and Ria after watching “Just Eat It” is a bit obsessed with reducing food waste (yay!, or she just wanted pancakes) – came up with the idea to make “Buttermilk Pancakes”. We googled and the Google Gods sent us a fabulous recipe from Martha Stewart. Somehow, chocolate chips made their way into the pancakes and instead of syrup, we used some lovely Hawaiian Macadamia nut honey that we procured from Heidrun Meadery in Point Reyes (awesome Food Find!). The honey and the buttermilk pancakes (without the chocolate chips), were a match made in heaven. Continue reading
One of the best Instagram accounts I have come across belongs to Liz Prueitt of Tartine Bakery fame. Via her Instagram feed you can follow along with her as she tests and develops recipes which is pretty cool if you’re interested in how that process happens and getting inside the mind of a chef. Most recently she’s turned much of her attention to gluten free baking where she’s been exploring GF twists on classics as well as new, creative inventions, comparing different substitutions and combinations. (She’s got savory cooking projects going on as well). Some posts share the refined, end result of many cycles of testing, other times you get to see the trials and errors along the way. The very best part is that she often throws shorthand recipes onto her posts so you can cook along at home. And since she’s sharing in real-time, her posts always reflect what’s in season right now.
We first encountered these delicious walnuts on our Point Reyes Farmstead Cheese Farm Tour last year. They were served along-side some of the amazing cheeses that they make on their farm in Point Reyes (they are particularly good with the Toma). I remember gobbling up a good quantity of these salty-sweet walnuts with ridiculous amounts of cheese. We were delighted when we came across the recipe in a recent issue of Edible magazine and tried making these walnuts right away. These peppered maple walnuts have become a staple at our home – we are totally hooked. They are lovely with cheese, but also with vanilla ice-cream (Straus vanilla – a current favorite) as well! Needless to say, the possibilities are endless, but they are pretty spectacular on their own as well.
Good recipe to make with the kids and it never hurts to have these lying around when unexpected guests drop by. Continue reading
We really love this buckwheat crepe (galette) recipe from the always excellent David Lebovitz — it’s a little less eggy and a bit more crisp and delicate than other crepe recipes we have tried and we love the deep color and the nuttiness from the buckwheat. I’ve made this recipe so, so many times over the years, but realized that I have never shared it here on the blog. Now is the perfect time, with that foggy chill in the air and major cravings for cozy foods like cheese and chocolate setting in. Crepe season is here! Continue reading