This past weekend was filled with good food, friends and beer. The highlight was a homebrew tour in Brooklyn. After the tour we stopped by our friends’ Kate and Michael’s cute new cafe Little Zelda. They only opened a few weeks ago and have been getting great reviews already! It was closing time so we got to take some bread home and I happily decided on a loaf of brioche. I baked what I thought was best for this rich and buttery French bread, one of my husband’s favorite desserts, bread pudding.
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Last week I made a large batch of homemade muesli and was thinking of a way to use it all up instead of eating it for breakfast. Since there are oats and dried fruits in the mix I thought of baking some chewy cookies. I just mixed in a few chocolate chips but otherwise this is a pretty simple recipe.
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Last week fellow Brooklyn blogger and friend Diana stopped over to watch the Oscars with us. She brought over the most amazing brownies and some extra saffron she had lying around at home. Originally I wanted to use it to make Persian ice cream with pistachios and rose water but then I saw Mark Bittman’s Saffron Olive Oil Cookies.
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In anticipation of summer – not that we had a particularly harsh winter in NYC – I’ve been craving a refreshing sorbet this whole week. A while back my mother-in-law gave me this easy and delicious strawberry coconut sorbet recipe that I’ve been meaning to try out. I’m not exactly sure if this is technically a sorbet because it contains ‘milk’. However, I think the distinction between sorbet and sherbert is more about dairy, so I’m just going to go ahead and call this a sorbet!
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I hate wasting food and always try to find a way to incorporate random leftovers into new and delicious dishes. You may remember my beer cupcakes from last week, they were really delicious but we just weren’t able to finish them all before they got stale and dry. After debating what to do with them, I thought about grinding them up to use as a cheesecake crust.
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I’m seriously going mandolin crazy! So far I’ve used my new mandolin slicer for baked potato chips and a spiced potato gratin. And just when I thought I’d be done with it, I see another mandolin-worthy recipe I just had to try. This recipe is adapted from a post I saw on Food52, a great website I go to for food inspiration. My version is crispy and sweet with a nice spicy kick.
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