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