Last week, in a continued effort to get my fridge back to inbox zero after it was groaning under the weight of the extraneous contents of a few shoots here this fall, I decided to take my surplus of cranberries, oranges, and pecans and turn them into a cranberry bread. …
Read More »cranberry pecan bread – smitten kitchen
Last week, in a continued effort to get my fridge back to inbox zero after it was groaning under the weight of the extraneous contents of a few shoots here this fall, I decided to take my surplus of cranberries, oranges, and pecans and turn them into a cranberry bread. …
Read More »fall bliss salad – smitten kitchen
Olive oil Kosher salt Freshly ground black pepper 1-pound (455 grams) honeynut squash, peeled, seeded, and sliced thin (¼-inch) 2 medium (4 ounces) shallots, halved lengthwise and peeled 8 ounces (225 grams) kale or spinach leaves, torn or chopped into bit-sized pieces 3 tablespoons (45 grams) sherry vinegar or balsamic …
Read More »fall bliss salad – smitten kitchen
Olive oil Kosher salt Freshly ground black pepper 1-pound (455 grams) honeynut squash, peeled, seeded, and sliced thin (¼-inch) 2 medium (4 ounces) shallots, halved lengthwise and peeled 8 ounces (225 grams) kale or spinach leaves, torn or chopped into bit-sized pieces 3 tablespoons (45 grams) sherry vinegar or balsamic …
Read More »old-school dinner rolls – smitten kitchen
This is half-batch of the original recipe in Lomas’s book, which doubles everything and bakes the (approximately 35) rolls in a half-sheet pan. Because I’m a restless recipe-tinkerer, I made a few other tweaks: Hand-shaping the rolls (vs. using a 2.5-inch cookie cutter and re-rolling scraps) and I start the …
Read More »old-school dinner rolls – smitten kitchen
This is half-batch of the original recipe in Lomas’s book, which doubles everything and bakes the (approximately 35) rolls in a half-sheet pan. Because I’m a restless recipe-tinkerer, I made a few other tweaks: Hand-shaping the rolls (vs. using a 2.5-inch cookie cutter and re-rolling scraps) and I start the …
Read More »winter squash and spinach pasta bake – smitten kitchen
1 large egg 1 cup (250 grams) ricotta 1 cup (100 grams) finely grated parmesan, divided 1 cup (85 grams) coarsely grated fontina cheese 1 1/4 cups (300 grams) water 3 tablespoons (45 ml) olive oil, divided 1 tablespoon (8.4 grams) kosher salt (I use Diamond; use less of other …
Read More »winter squash and spinach pasta bake – smitten kitchen
1 large egg 1 cup (250 grams) ricotta 1 cup (100 grams) finely grated parmesan, divided 1 cup (85 grams) coarsely grated fontina cheese 1 1/4 cups (300 grams) water 3 tablespoons (45 ml) olive oil, divided 1 tablespoon kosher salt (I use Diamond; use less of other brands) Freshly …
Read More »big apple crumb cake – smitten kitchen
Cakes with fresh chunks of fruit taste good on the first day and fantastic on the second day, when everything has a chance to settle. In this case, the topping adheres better on the second day. This doesn’t mean you shouldn’t make it as soon as possible, just that it …
Read More »baked farro with summer vegetables – smitten kitchen
Farro cooking times can vary. Written here is for what’s most common in stores near me, semi-pearled. The package should give you an indication of cooking time, which roughly matches the time in the oven, plus another 10 minutes. I.e. a package that says it will take 30 minutes to …
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