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Read more about the article Chocolate Stout Cake with Whiskey Buttercream and Candied Kumquats

Chocolate Stout Cake with Whiskey Buttercream and Candied Kumquats

Read more about the article Mushroom and Bok Choy Rice Soup with Chicken or Tofu (Pao Fan)

Mushroom and Bok Choy Rice Soup with Chicken or Tofu (Pao Fan)

Read more about the article Pasta with Cabbage, Caraway, and Dill (Russian Piroshki Pasta)

Pasta with Cabbage, Caraway, and Dill (Russian Piroshki Pasta)

Read more about the article Turkish-Inspired Chicken and Orzo Tomato “Orzotto” Soup

Turkish-Inspired Chicken and Orzo Tomato “Orzotto” Soup

Read more about the article Red Curry Whole Roasted Cauliflower with Cilantro-Lime Gremolata

Red Curry Whole Roasted Cauliflower with Cilantro-Lime Gremolata

Read more about the article Port Wine Braised Chicken in a Smoky Tomato Sauce

Port Wine Braised Chicken in a Smoky Tomato Sauce

Read more about the article Pearl Couscous with Butternut Squash and Chickpeas

Pearl Couscous with Butternut Squash and Chickpeas

Read more about the article Sweet and Savory Spiced Pecans with Rosemary

Sweet and Savory Spiced Pecans with Rosemary

Read more about the article Brothy Beef Soup with Watercress and Cilantro

Brothy Beef Soup with Watercress and Cilantro

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Baby bundts! Chocolate stout cake, baked in a 2-we Baby bundts! Chocolate stout cake, baked in a 2-well small bundt pan. I love smol cakes 🥹 I’d say a teensy touch too delicate/airy of a texture for getting good definition on the more intricate bundt patterns, but I was also impatient and tipped them out before they had cooled enough. You can see the more swirly of the two patterns did get fairly good impressions on the side but about 1/4 of the topmost layer stayed behind in the pan 😅 Not mad, though, we just cut into that one first and it was delicious. Debating making a glaze to drizzle on the pretty one. Will probably just eat it plain. I used my very easy 6-inch chocolate stout cake recipe, and it was juuuust enough for this pan. (You could also make the candied kumquats from the recipe and dribble it all over the cake, that would be delicious.) Recipe is up on my website! Tap the link in bio, it’ll be right at the top of the page, or use the search function and just search “stout cake.” I’ll also link it in stories again.
More clam chowder, because it was in the fridge an More clam chowder, because it was in the fridge and because I love it. A good and simple lunch. Clam chowder is one of those soups that everybody has an opinion about. I personally like a thick soup, but I don’t want it gluey. That being said, I would take gluey chowder over watery chowder any day. If it’s not at least the thickness of whipping cream I’m not interested… This recipe strikes a nice balance! It coats the spoon and fills your mouth, but you can’t prop your spoon up in it. Recipe is going up soon, it’s too good and easy and comforting not to share!! It’s also gluten-free!
Today’s humble fridge-scrounge brekkie. Baby bre Today’s humble fridge-scrounge brekkie. Baby breakfast quesadillas with gochujang-cream scrambled egg. Inspired by @naturallyella garlic achaar-cream eggs, but mucked around with the concept because I needed to use things up to make space in my fridge and because I wanted hand food, not fork food. Swipe for the gooey interior and the most baby of all cheese pulls.😄 The last few tortillas, the end of a bag of shredded mozzarella, the final scrapings of a jar of gochujang. Cooked the tortillas and sprinkled them with the cheese. Scrambled my egg about 80% of the way through, nudged it to the side, turned the heat down to super-low and blopped in my gochujang and a slosh of cream. Mixed the cream and gochujang together then pulled the mostly cooked egg into the puddle. Pulled off the heat and gently coaxed the egg around the pan until it was finished cooking. The cream sauce thickened into a glaze-like situation, which was what I was hoping for. It coated the soft scramble but didn’t saturate it. Tucked the egg into the tortillas and then gave each baby quesadilla another toast in the skillet, to make sure the cheese was all melted. Tasty, and now I have a bit more room in my fridge for a new jar of tomato achaar (my favorite), a fresh batch of tortillas, and whatever the weekend brings.☺️
I made a reel for my sandwich because I was excite I made a reel for my sandwich because I was excited to have a fresh baguette in time for lunch.🤓
Clam chowder for one, because the weather is abysm Clam chowder for one, because the weather is abysmal and nothing says “you deserve a warm bowl of soup” like windy, slushy, freezing rain😐
Dinner snack plate, featuring some of my favorite Dinner snack plate, featuring some of my favorite things: Butter-griddled sourdough from @breadobsession Cherry tomatoes Blood oranges Castelvetrano olives Alouette My current favorite tiny sardines from @conservasdecambados Manifesting the energy of breezy, warm evenings, glassware that is ever-so-slightly gilded with condensation, and the smell of a neighbor’s grill heating up down the street.
Feeling fragile lately. This pre-spring stasis is Feeling fragile lately. This pre-spring stasis is exhausting. It’s neither a state of blooming nor comfortable settling. I resent the feeling of being pushed and rushed when what I need is slowness and peace, but I’m simultaneously wishing to hurry the sun higher in the sky and speed up the gentle lengthening of days. Last night when I was too tired to sleep I wrote a little ode to the hopeful comfort of grape tomatoes in winter. You can read it if you like. https://smallpantry.substack.com/p/grape-tomatoes ❤️🌱
Cozy, simple dinner yesterday, as a balm against F Cozy, simple dinner yesterday, as a balm against February’s last dreary hurrah. 100% influenced by @allosimone and her cozy bowl of orecchiette e fagioli, but I completely forgot to do a soft-cooked egg. For ~3 servings: 2 cups each bean broth and chicken broth (or all chicken if you don’t have bean broth) ~2 cups cooked white beans 8oz short pasta (we didn’t have orecchiette but got the same bean hugging effect with cavatelli) Plenty of black pepper Finely grated Parmesan and/or pecorino Lemon zest While the pasta water comes to a boil, combine the broths and bring to a lively simmer in a second pot. Add a generous cracking of black pepper. Once the pasta is dropped, add the beans to the broth to heat through while the pasta cooks. As soon as the pasta is just shy of al dente, transfer it to the pot with the brothy beans. Simmer everything together until the pasta has reached your preferred texture. Remove from heat and slowly mix in finely grated parm until your heart and tastebuds are content. For a pot that ended up making 3 servings, that was about 1 cup of microplaned parm (and microplaned parm is quite fluffy and voluminous, so it probably was a scant 2oz), but you may want more or less. Adjust with salt and more pepper. Serve with even more cheese and a generous flurry of lemon zest. (Our @myrthceramics bowls are quickly becoming favorites for meals like this. Good depth for containing brothy things, but good surface area for plenty of garnishes!)
Cozy simple comfort brunch. Two cheerful spots of Cozy simple comfort brunch. Two cheerful spots of color on an otherwise drab and grey day.☁️☁️ The Layers: -Butter-toasted English muffin -A gentle smear of @gloriasshito -American cheese *quick broil to melt and lightly brown the cheese* -Perfect crescents of avocado (@neighborhoodproduce always has perfect avocados) -1 Egg, gently scrambled in butter, nestled atop the avocado hug -Flaked sea salt (@maldonsalt is my default) Almost through February, my least favorite month. 😮‍💨
Red curry whole roasted cauliflower with cilantro- Red curry whole roasted cauliflower with cilantro-lime gremolata. I know whole roasted cauliflower has lost the super-trend sheen, but I will always love it. I guess I love all cauliflower, but still… carving a cauliflower table-side is so much fun 😁 The tendrils of steam carrying the savory aromas of the spice rub, the buttery texture as your knife slides through the tender florets… I also love the way the gremolata is jolted to 11 when it hits the heat of the cauliflower. It’s not optional, imo. Head over heels in love with this one. Recipe linked in stories, or tap the link in my bio and then tap “recipes” in the menu💕
Yogurt on everything appreciation post. That is a Yogurt on everything appreciation post. That is all. Happy Friday, pals. 😘
It makes me happy to see the recent swell in Bours It makes me happy to see the recent swell in Boursin+pasta love (my people!!😍), but I have to admit my not-so-dirty secret: I’ve always been an Alouette girl. I know that Boursin has fewer preservatives/additives or whatever, but that $hit is expensive. Plus, the softer texture of Alouette makes it easier to scoop with a ruffled potato chip. Try it, you’re welcome in advance. Anyway, here’s my store-bought cheese tortellini, tossed with classic garlic & herb Alouette, wilted baby kale, and seared mushrooms (foraged from @themushroomshopsomerville of course). 10/10 will repeat again, as soon as I drag my lazy butt to visit the friendly folks behind the mushroom counter! 🍄🤎 PS Has anybody here tried to make gournay cheese (aka Boursin) at home? I’ve found a legit tutorial for the actual cheese, not the butter-based replicas, and I’m excited to experiment…🤓👩‍🍳
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