jenainthekitchen

Roasted tomato soup:

2lbs tomatoes

4 cloves garlic

small onion, sliced

3 tbs olive oil

3 c chicken stock (or veg if you’re vegetarian)

salt, pepper, sugar to taste

Splash of balsamic vinegar (optional)

small handful of fresh basil, chopped

1) slice and de-seed the tomatoes, slice the onion, and peel the garlic.

2) mix tomatoes, onion, garlic, and olive oil, then roast at 400* for about 45 minutes or until tomatoes are starting to change color/get toasty-looking (technical term!)

3) combine the tomatoes and chicken stock in a pot, then using an immersion blender or a regular blender in batches, blend the mixture, then press through a sieve to catch the peels.

4) pour blended mixture back into the pot, simmer for about 15 minutes. add chopped basil, salt, sugar, and pepper to taste, then add the balsamic. 

"garnish" with a slice of french bread with blistered mozzarella on it, if you’re feeling fancy

Biscuits made with Greek yogurt instead of buttermilk, because I didn’t have any buttermilk but reaaaaally wanted biscuits.

Biscuits made with Greek yogurt instead of buttermilk, because I didn’t have any buttermilk but reaaaaally wanted biscuits.

Pie for a coworker’s birthday—so easy it felt like I was a fraud. Chocolate cookie crust, Nutella and Mascarpone filling.

Pie for a coworker’s birthday—so easy it felt like I was a fraud. Chocolate cookie crust, Nutella and Mascarpone filling.

Fat Elvis pie—graham cracker and pretzel crust, chocolate pastry cream, sliced bananas, peanut butter pie filling. For a Fourth of July party.

Fat Elvis pie—graham cracker and pretzel crust, chocolate pastry cream, sliced bananas, peanut butter pie filling. For a Fourth of July party.

Peach ginger pie with a crystallized ginger crust. For my mom’s birthday—June 2014

Peach ginger pie with a crystallized ginger crust. For my mom’s birthday—June 2014

Sugar
Cream pie and chocolate chess pie a la the Hoosier Mama Pie Co. Cookbook. January 2014

Over the weekend I learned to make Paczki. Surprisingly really easy. And delicious.

jenawithonen:


not bad, but i think next time i’d hold off on the lemon (it calls for 2 tbs of lemon juice and i think its a little sour for my liking). unique, though, i’ve never made anything like this with zucchini nor almond pesto

jenawithonen:

not bad, but i think next time i’d hold off on the lemon (it calls for 2 tbs of lemon juice and i think its a little sour for my liking). unique, though, i’ve never made anything like this with zucchini nor almond pesto

jenawithonen:


1 new recipe a week. Shrimp summer rolls. are these thai or vietnamese? a different recipe that looked not as good as this one was in my thai cookbook, but ive only ever had em at pho places.



What you need:
Spring roll wrappersShredded carrotsBibb lettuce (iceberg or romaine would work in a pinch but they have a different texture)Cooked shrimpHoisin sauce
Soften the rice wrappers in a dish of hot water for ten seconds or so.
Place the wrappers on a damp paper towel on a plater, stack fillings, then roll up like a burrito. Dip into hoisin (which I mixed with sriracha) and devour.

Yum yum yum

jenawithonen:

1 new recipe a week. Shrimp summer rolls. are these thai or vietnamese? a different recipe that looked not as good as this one was in my thai cookbook, but ive only ever had em at pho places.

What you need:

Spring roll wrappers
Shredded carrots
Bibb lettuce (iceberg or romaine would work in a pinch but they have a different texture)
Cooked shrimp
Hoisin sauce

Soften the rice wrappers in a dish of hot water for ten seconds or so.

Place the wrappers on a damp paper towel on a plater, stack fillings, then roll up like a burrito. Dip into hoisin (which I mixed with sriracha) and devour.

Yum yum yum

dang bread u fancy 
ok, this was the first time I ever made challah bread. I got the recipe from Smitten Kitchen, and it’s filled with a fig/orange zest paste, and while I’ve yet to taste it, the recipe was tricky at first — twice yesterday I tried it and the dough simply would not rise - I learned because there was too much flour; the yeast was active and just fine.. I tried again today, adding an extra egg and a tablespoon of water. It looks absolutely ridiculous, and my house smells SO GOOD.

dang bread u fancy

ok, this was the first time I ever made challah bread. I got the recipe from Smitten Kitchen, and it’s filled with a fig/orange zest paste, and while I’ve yet to taste it, the recipe was tricky at first — twice yesterday I tried it and the dough simply would not rise - I learned because there was too much flour; the yeast was active and just fine.. I tried again today, adding an extra egg and a tablespoon of water. It looks absolutely ridiculous, and my house smells SO GOOD.