ohrecipe

lemon sorbet – smitten kitchen

lemon sorbet – smitten kitchen Skip to content I realize that in a week where the most public spaces part sludge, part abyss, you might not have frozen desserts on your mind, but I cannot hide what we are: year-round ice cream people. Maybe it’s just the peculiarity of a …

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spanakopita – smitten kitchen

1 1/4 pounds (20 ounces or 565 grams) baby spinach [see Note about frozen], roughly chopped 1 cup red onion (from 1 small or half a large), finely chopped 6 to 8 scallions (about 2.25 ounces or 65 grams) scallions thinly sliced 2 cloves garlic, minced 1/3 cup chopped fresh …

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my favorite lentil salad – smitten kitchen

2 1/2 cups cooked, cooled small green, brown, or black lentils [see Note at end] One 28-ounce can whole tomatoes 1/2 a large or 1 small white onion, chopped 1 to 2 fresh jalapeños, to taste, chopped 2 cloves garlic, chopped 1 cup chopped fresh cilantro leaves 1 teaspoon kosher …

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russian napoleon – smitten kitchen

Make wafer layers: Heat oven to 350°F. Whisk melted butter and sour cream together in a large bowl. If the butter was still warm from melting, this should cool it. Whisk in egg, salt, and sugar until smooth. Add flour and combine with a spoon until a crumbly, loose mass …

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short rib onion soup – smitten kitchen

There are three components here: 1. Oven-braised short ribs, cooking the meat and creating the dreamiest broth. 2. Caramelized onions on the stove, building the soup’s base. 3. Cheese croutons to sink into the final soup bowls. Because this is rich, I like to serve it on the smaller side, …

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checkerboard cookies – smitten kitchen

Make dough in a food processor: Combine the sugars, salt, and 1 1/2 cups (195 grams) of the flour in the work bowl. Add cold, diced butter and mix or pulse until it disappears, then keep running the machine until it just begins to clump. Add egg yolk (save the …

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