Look, I’ll be honest, most of the questions I ask here are selfishly motivated by my own curiosities about your lives. 😂 I have made several delicious things in my own kitchen because of your answers here. I’ve also learned about dishes and ingredients I’d never heard of, and discovered new ways of using familiar ingredients. You all are a treasure trove of culinary expertise, friends.
So this week, I’m wondering if there’s something you’re currently kind of obsessed with? It might be an ingredient or a sauce or a dish… but what are you drawn to using or making these days?
I am currently obsessed with using miso in desserts. I don’t know why I didn’t think of it earlier because it’s magical in sweet treats, but these days I’m having to stop myself from adding a spoonful of it to almost everything.
Mark your calendars for the March Mastermind Meeting for Substack food writers! The next meeting will be on March 12. Here’s where you’ll find more information and the recording of our February meeting: February Mastermind Meeting
Current obsession: dates. After having your date cake, Rebecca, I was reminded how much I like dates and don’t eat them enough. I recently picked up a box of locally grown ones at Costco of all places and plowed through those pretty quickly! I’m including them in several recipes next month since they are widely available this time of year. Plus, I’m going to visit a date farm in Coachella next week! 🌴
I love dates but, like you, they fall out of my radar from time to time. I'll get reintroduced to them and wonder why I ever lost sight of their many uses. Remembering how much I love them was a direct result of being in SoCal earlier this year.
I have been obsessed lately with beans and greens. I started out trying to find a way to use a can of great northerns that had been giving me the evil eye on the front of the pantry shelf for several months. I checked my cookbooks and computer saves; couldn't find anything that appealed to me. So, I decided to go simple: sauteed onion, a little thyme, salt and pepper and stirred in some baby spinach at the end. It was filling and pretty good, but I knew I could do better. Dried beans soaked overnight, then simmered in a broth that started with bloomed cumin, smoked paprika, red pepper flakes and a dash of sage with onions, garlic in olive oil; added beans with water to cover. The smell as they simmered for an hour or so was tantalizing. I added some baby spinach to a bowl and ladled the brothy beans on top. These have been on repeat three times in the last two weeks. They have been a perfect antidote to the freezing temps and snowy storms we have been experiencing in the south. I have baked a pan of focaccia and a loaf of sourdough for dipping. Such simple ingredients and yet a perfect wintertime dish.
There is nothing more satisfying or versatile than a good pot of beans! I make a huge pot of beans at least twice a month and then use them to make so many different things. Today we are having white beans on sourdough toast, with garlic aioli and plenty of sautéed veggies. As you said - such simple ingredients, but so delicious!
This week, it's probably about perfecting chocolate cake for clients... Better with chocolate chips or without? (With)
Should I use dark chocolate or milk chocolate in the Swiss meringue buttercream? (Dark)
I am often baking for children's parties so how can I make it even more chocolatey without using coffee to boost the flavour? Would vanilla help? (Yes)
And then there's perfecting my non dairy chocolate cake, which I am now mostly happy with. Just needed a punch of salt. (Desserts need seasoning too!)
For the last few weeks my obsession has been citrus, based around the huge box of rare varieties I received from the Todoli Foundation in Spain. I've made;
Candied pomelo & grapefruit peel
Seville marmalade
Tangerine jam
Citrus sherbet powder
Mojo sauce
Candied Buddha's hand
Preserved lemons
Infused Buddha's Hand oil
Citrus salt
Hazelnut citrus Praline
Dehydrated Buddhas hand powder
And I would have made Kosho if I'd had any left. I'm loving my all singing, all dancing monster Ninja that has enabled me to dehydate peel and shorten steps for the candied peel, marmalade and jam in the pressure cooker mode.
I'm most childishly excited that I've made sherbert! That's definitely going to be my new obsession.
I love anything citrus and I am envious of the box of citrus you received AND drooling over the list of things you're making with it! I have also recently become obsessed with making sherbert. I received a Ninja Cremi for Christmas and it is fabulous!
Low fodmap foods because I'm having the worst IBS flare up I've ever experienced. I've been reading books about it, watching videos and of course trying recipes. It's a very limiting diet and definitely not something to be done long term but it's surprising to see how creative one can get with limited options
Ugg. I am so sorry your tummy is giving you trouble. And also, I know exactly what you mean about creativity springing from limits. I have often been the most creative when I've had the least amount of options to work with. It's so funny how that works!
Two categories of obsession for me: root vegetables and citrus. Paul and I made a farcical trip to a local farmers market on Saturday. To our surprise, our favorite organic producer was loaded with winter greens and root vegetables.
Stars crossed. At home, I fell into that cooking 'space' where you block out everything else, and created a dish we still can't believe. A layer of golden potatoes thin-sliced on a mandoline, drizzles of a heavy cream and egg custard and light shreds of Pecorino Romano; layer #2: four types of greens, quick-sauteed with garlic, yellow onion, pancetta and a bit of Dijon mustard; more drizzles, shreds and potatoes; layer #3: thin-sliced turnips and carrots seasoned with dill and fresh parsley; and, you guessed it... drizzles and shreds. So delicious. The recipe tomorrow on TASTE | Pacific Northwest.
Citrus? Limoncello with Femminello lemons from a small California producer; lemon-Mandarin chutney that's working its magic now and for the next 60 days (at least); still have Seville oranges and Meyer lemons for marmalade lurking in the frig!
Cilantro oil, I’ve just been blending up fresh handfuls of cilantro with good olive oil, curry powder and salt - super tasty to have on hand!
I do the same thing! It's sooooo good! Basil and Italian parsley also work well.
Current obsession: dates. After having your date cake, Rebecca, I was reminded how much I like dates and don’t eat them enough. I recently picked up a box of locally grown ones at Costco of all places and plowed through those pretty quickly! I’m including them in several recipes next month since they are widely available this time of year. Plus, I’m going to visit a date farm in Coachella next week! 🌴
I love dates but, like you, they fall out of my radar from time to time. I'll get reintroduced to them and wonder why I ever lost sight of their many uses. Remembering how much I love them was a direct result of being in SoCal earlier this year.
I have been obsessed lately with beans and greens. I started out trying to find a way to use a can of great northerns that had been giving me the evil eye on the front of the pantry shelf for several months. I checked my cookbooks and computer saves; couldn't find anything that appealed to me. So, I decided to go simple: sauteed onion, a little thyme, salt and pepper and stirred in some baby spinach at the end. It was filling and pretty good, but I knew I could do better. Dried beans soaked overnight, then simmered in a broth that started with bloomed cumin, smoked paprika, red pepper flakes and a dash of sage with onions, garlic in olive oil; added beans with water to cover. The smell as they simmered for an hour or so was tantalizing. I added some baby spinach to a bowl and ladled the brothy beans on top. These have been on repeat three times in the last two weeks. They have been a perfect antidote to the freezing temps and snowy storms we have been experiencing in the south. I have baked a pan of focaccia and a loaf of sourdough for dipping. Such simple ingredients and yet a perfect wintertime dish.
There is nothing more satisfying or versatile than a good pot of beans! I make a huge pot of beans at least twice a month and then use them to make so many different things. Today we are having white beans on sourdough toast, with garlic aioli and plenty of sautéed veggies. As you said - such simple ingredients, but so delicious!
I saw that post! Beans are therapeutic!
Finding fun ways to use up all the beautiful preserves I was given during the holidays!
Lucky you!
This week, it's probably about perfecting chocolate cake for clients... Better with chocolate chips or without? (With)
Should I use dark chocolate or milk chocolate in the Swiss meringue buttercream? (Dark)
I am often baking for children's parties so how can I make it even more chocolatey without using coffee to boost the flavour? Would vanilla help? (Yes)
And then there's perfecting my non dairy chocolate cake, which I am now mostly happy with. Just needed a punch of salt. (Desserts need seasoning too!)
I really wish I lived next door and could taste test every single version.
A pinch of salt! Typo
For the last few weeks my obsession has been citrus, based around the huge box of rare varieties I received from the Todoli Foundation in Spain. I've made;
Candied pomelo & grapefruit peel
Seville marmalade
Tangerine jam
Citrus sherbet powder
Mojo sauce
Candied Buddha's hand
Preserved lemons
Infused Buddha's Hand oil
Citrus salt
Hazelnut citrus Praline
Dehydrated Buddhas hand powder
And I would have made Kosho if I'd had any left. I'm loving my all singing, all dancing monster Ninja that has enabled me to dehydate peel and shorten steps for the candied peel, marmalade and jam in the pressure cooker mode.
I'm most childishly excited that I've made sherbert! That's definitely going to be my new obsession.
I love anything citrus and I am envious of the box of citrus you received AND drooling over the list of things you're making with it! I have also recently become obsessed with making sherbert. I received a Ninja Cremi for Christmas and it is fabulous!
Low fodmap foods because I'm having the worst IBS flare up I've ever experienced. I've been reading books about it, watching videos and of course trying recipes. It's a very limiting diet and definitely not something to be done long term but it's surprising to see how creative one can get with limited options
Ugg. I am so sorry your tummy is giving you trouble. And also, I know exactly what you mean about creativity springing from limits. I have often been the most creative when I've had the least amount of options to work with. It's so funny how that works!
Two categories of obsession for me: root vegetables and citrus. Paul and I made a farcical trip to a local farmers market on Saturday. To our surprise, our favorite organic producer was loaded with winter greens and root vegetables.
Stars crossed. At home, I fell into that cooking 'space' where you block out everything else, and created a dish we still can't believe. A layer of golden potatoes thin-sliced on a mandoline, drizzles of a heavy cream and egg custard and light shreds of Pecorino Romano; layer #2: four types of greens, quick-sauteed with garlic, yellow onion, pancetta and a bit of Dijon mustard; more drizzles, shreds and potatoes; layer #3: thin-sliced turnips and carrots seasoned with dill and fresh parsley; and, you guessed it... drizzles and shreds. So delicious. The recipe tomorrow on TASTE | Pacific Northwest.
Citrus? Limoncello with Femminello lemons from a small California producer; lemon-Mandarin chutney that's working its magic now and for the next 60 days (at least); still have Seville oranges and Meyer lemons for marmalade lurking in the frig!