Brownie Wise & the Tupperware Party (via Mashable)
Vintage photos of biker chicks (via Dangerous Minds)
I was on The Dinner Special podcast this week. Thank you, Gabriel.
Raw kale salads are the one thing I never tire of. The texture is so hearty & comforting - way more than your average mesclun salad (although I love those, too). At home, I like mine with a few hippie add-ons, and always with avocado.
I love this beet-pickled egg, not just for its amazing color, but it adds an interesting punch of flavor - something a little unexpected. It's inspired by the El Rey's amazing kale salad, one I will happily pay 15+ dollars for. This salad is a perfect no-cook, warm Summer night meal.
Raw Kale Salad with Beet-Pickled Egg, Avocado, Quinoa & Hempseeds (Serves 4) Gluten-free, Dairy-free
- 4 eggs, large
- 1 large beet, peeled & cut in quarters
- 1 cup apple cider/white vinegar
- 2 cups water
- 1 tablespoon sugar
- 1 bay leaf
- 1 garlic clove, crushed
- 1 tablespoon mustard seeds
- 1 teaspoon sea salt
In a large saucepan, add eggs with enough water to cover completely. Bring to a boil, then cover for 12 minutes. In the meantime, prep a small ice bath. Once eggs are done, add to ice bath and let cool.
Rinse your saucepan, then add it back to the stove with vinegar, beet, water, sugar, bay leaf, salt, garlic & mustard seeds. Bring to a boil, then simmer for 15 minutes. Let mixture cool completely (for quicker results, set over an ice bath to cool). While vinegar mixture, peel the hardboiled eggs and set aside.
When vinegar mixture is cool to the touch, submerge hard-boiled eggs and let marinate in the fridge for at least 2 hours. Once you're ready to serve, drain eggs from their liquid, pat dry and cut into halves.
- 2 bunches raw kale, washed & de-stemmed
- 1 cup quinoa, dry
- 1 avocado, cut into cubes
- 1/3 cup hempseeds
- 4-5 radishes, sliced thin
- 1-2 lemons
- Extra Virgin Olive Oil, to taste
- Flaky sea salt
- Freshly Ground Pepper
- Microgreens, to top
In the meantime, bring 2 cups of water and quinoa to a boil in a large saucepan. Once boiling, simmer and cover for 15 minutes or until fluffy. Set aside to cool.
In a mixing bowl, tear kale into bite sized pieces. Toss kale with the juice of 1-2 lemons (to taste) and a sprinkle of sea salt. Massage the kale well to tenderize the greens. Set aside and let marinate - the longer you let it sit, the more tender the kale will be.
Before serving, drizzle kale with olive oil and toss with flaky sea salt and freshly ground pepper. Mix in cooled quinoa, avocado, radish and hempseeds. Top with microgreens and halved beet-pickled egg. Serve immediately!
Now that it finally feels like Summer/a Sauna, I'm all about refreshing cocktails.
Live from New York: The Impact of SNL (via FastCoCreate)
This extremely moving story produced by the NY Times.
Alec Baldwin has the most perfect radio voice (& energy), especially love the latest episode with the iconic, Dustin Hoffman.
Have you been to the new Whitney? I finally went this week & highly recommend it along with reading this fascinating piece about the four generations of Whitney women.
Lemons are my all-time favorite staple. There’s not a moment I don’t have a large supply of lemons on hand, for dressings to lemon water and every meal in between. Meyer lemons are more sweet & aromatic than the average lemon, making this tart dessert even more charming.
I love lemon bars & tarts as much as the next person, but I loved the idea of doing this with buckwheat flour for a little rustic touch. The nutty flavor perfectly compliments the tart (& perfectly sweet) lemon curd. If you can keep this addicting tart around, it's a real crowd pleaser.
Meyer Lemon Tart with Buckwheat Crust (gluten-free) Serves 6
Meyer lemon curd (from david lebovitz) :
- 1/2 cup meyer lemon juice (about 2-3 lemons)
- 1/4 cup granulated sugar
- 6 tablespoons butter, chilled & cubed
- 2 large eggs
- 2 large egg yolks
Before juicing the lemons, zest 2 of them into a medium sized mixing bowl. Set a fine mesh sieve over top & set aside. In another medium mixing bowl, whisk together eggs & yolks.
In a saucepan, combine sugar, butter and lemon juice. Warm over low heat, stirring often, until butter has melted. Then, slowly whisk saucepan mixture into the whisked eggs, pouring in a thin, gradual stream.
Once combined well, add mixture back to the saucepan over medium-low heat. Whisk often, making sure to eliminate any lumps, until mixture begins to thicken and coat the back of a spoon., about 2-3 minutes (watch carefully!).
Then, immediately pour through the sieve, pushing all the curd through (use your spatula to scape the curd off the bottom of the bowl). Whisk for about 30 seconds to one minute to eliminate any bumps & cool the mixture down. Set aside to cool.
- 1/2 cup buckwheat flour
- 1/2 cup almond flour
- 1/4 cup arrowroot or tapioca flour*
- 1 teaspoon granulated sugar
- 1/2 teaspoon xanthan gum (or guar gum)
- 1/4 teaspoon sea salt
- 6 tablespoons butter, chilled and cubed
- 2-4 tablespoons ice water
Add first six ingredients in a food processor and pulse until combined. Add chilled butter and pulse until flour becomes gritty, about 30 seconds. Then, add one tablespoon of ice water at a time until dough begins to come away from the edge and take shape. Shape into a 6 inch disk, dust with more tapioca flour and wrap in saran wrap. Chill for 30-45 minutes.
Once dough has been chilled, let it rest for 5 minutes at room temperature. Dust again with tapioca flour, and sandwich between two pieces of parchment paper. Roll out your dough evenly until about 3 inches larger than your tart pan (I used a 9 1/2 inch tart pan).
Remove top sheet of parchment paper, set down your tart pan (face down) in the middle of the dough, and very carefully flip - making sure your hands are on either side of the tart dish for support. Very carefully remove the last sheet of parchment, trying to eliminate any tearing (which will happen, don’t worry).
Once you remove the parchment, remove any excess dough hanging over the edge & gently press the dough into the tart dish. If you had any tears in the dough, just pinch it together or add any extra dough to do some tart dough plastic surgery. Continue doing this until the tart dough is even along all edges and smooth. Chill in the fridge for another 25 minutes. While you chill, preheat your oven to 375 degrees.
Once dough has chilled in your tart pan, poke a few holes in the crust with a fork, and parbake - I use a piece of parchment and dried beans/lentils as a weight. Bake for 25 minutes, or until tart begins to slightly come away from edges. Then, pour in the lemon curd and bake for another 8 minutes. Let the tart come to room temperature, then chill for 30 minutes up to 24 hours (if you want to make ahead).
Homemade Whipped Cream:
- 8 oz. heavy whipping cream, cold
- 1 teaspoon vanilla extract
- 2 tablespoons confectioners sugar
In a stand mixer, add heavy cream. Whip on high speed, adding in vanilla & confectioners sugar gradually. Beat until the mixture thickens and has a soft peak. Serve over lemon tart with freshly grated lemon zest.
*Note: Tapioca and arrowroot flours can also be referred to as arrowroot/tapioca “starch”.
THIS POST WAS ORIGINALLY SHOT FOR H&M !
Portraits of female artists - 70 & over. (via NYT)
Thank you so much to everyone who voted in the SAVEUR Blog Awards! I didn't take home an award, but am so happy for the winners!
Now that it's really starting to feel like Summer (kind of), I'm on the constant prowl for interesting "salads" that are light enough for 80 degree weather. This one looks like a must-try.
All the best Veep burns. I didn't at first, but now I love this show.
I know I’m not the only one feeling completely consumed by the markets these days. For so long there was not much to cook with & now I'm almost overwhelmed by the amazing selection. Between my farmer's market box, & leftovers from shoots, I somehow have gone through about 5lbs of ramps. I still have two bunches in my fridge, casually haunting me.
In the meantime, I’ve been “cooking” a lot of simple salads - light, but hearty enough for a weeknight meal. For me, salads are the easiest meals to throw together, especially when you can just throw some leftovers over top (roasted veggies, lentils, quinoa, etc). But as we all know, a salad is nothing without its dressing. My everyday "go-to" is a constant evolution of the one HERE. I always love a mustard dressing for salads - it's the easiest way to add instant flavor to something relatively simple. I’ve always used Maille’s mustards (especially the whole grain mustard - I love the crunch of the seeds). Naturally, a partner I'd love to collaborate with to bring you this post & maybe win a trip to France? Details below ;)
Asparagus & Fava Bean Salad with Radish & Mustard Anchovy Vinaigrette (Gluten-free, GRAIN-FREE)
- 1 lb. asparagus, trimmed & cut into 2inch pieces
- 1 lb. fava beans, removed from pods
- A few large handfuls of mesclun greens
- 1 small korean purple radish, shaved thin
- 3 oz. pecorino, shaved
- Kale Microgreens, to top
- Flaky Sea Salt to taste
- Freshly Cracked Pepper
(Adapted from Primal Palate)
- 1 egg yolk
- 1 tablespoon Maille dijon mustard shaved radish, pecorino, asparagus
- 2 garlic cloves
- 4 anchovy filets
- 1 teaspoon black pepper
- 1 lemon, juice
- 1 teaspoon sea salt
Bring a large pot of water to a boil. Prep two large ice baths & set aside. Once water has come to a boil, blanch asparagus for about 2 minutes, remove with a slotted spoon and add to ice bath. Then, blanch fava beans for 1 minute, strain & add to ice bath. Once both have cooled to the touch, strain and set aside.
Using a food processor or immersion blender, blend together all dressing ingredients, until emulsified. Set aside.
Peel fava beans: Use your the nail to puncture the skin, then remove the opaque outer skin to reveal bright green fava bean. Continue until all fava beans are shelled.
Toss mesclun greens in a serving bowl with shaved radish, pecorino, asparagus, fava beans a drizzle of dressing, flaky sea salt and freshly ground pepper. Toss with dressing, flaky sea salt and freshly ground pepper. Serve immediately.