|
Recipes I have saved Homemade Ricotta | Josh Miller and Paige Grandjean- Food and Wine This walkthrough that homemade ricotta is relatively easy and, in my opinion, a completely different product than the ricotta you buy at the grocery store. This homemade ricotta is all I ever want on toast! Salt and Pepper Tofu | Hetty McKinnon I've shared this recipe before from Hetty on my Instagram version of this newsletter, but I felt like it deserved a share here as well. One can never have too many tofu recipes, and this salt and pepper tofu is the perfect meal to add to your weeknight rotation. Basil Pasta | Meryl Feinstein- Pasta Social Club My basil seedlings are growing strong, and I'm already plotting out all the ways I'll be using it in meals throughout the summer. So, of course, I bookmarked Meryl's basil pasta because it's just gorgeous. Methi Theplas | Amisha Gurbani- The Jam Lab I always keep a small stash of dried fenugreek on hand to make butter paneer, but for some reason, I had never thought to seek out fresh fenugreek. These theplas convinced I need to- granted I'm anything pro-carb. I'll be taking Amisha's advice and eating these with potato curry. Hotteok | Judy Joo/Priya Krishna- NY Times And finally, to end the trio of flour-based delights in this newsletter, this recipe for hotteok is on my list. There's nothing better than a crispy outside and chewy inside filled with sugar and nuts. I love that the recipe calls for muscovado sugar. It's a favorite in our house because of the more prominent flavor, and I can imagine it would be perfect for this traditional Korean street food.
Articles I think you should read What Do the Protectors of Congo's Peatlands get in Return? | Ruth Maclean + Caleb Kabanda, NY Times While this isn't directly about food, I think it's one of the more important things I've read recently about climate change and responsibility. This also lines up with more voices calling for an end of using peat in gardens (peat is a popular addition to soil and seed starting mixes). One of the World's Oldest Coffee Cultures Takes on a Delicious New Life in Brooklyn's Sunset Park | Khushbu Shah, Food and Wine I have a running list of places I'd love to visit in and around New York the next time I'm there, and it's safe to say Yafa Café is high on the list. I appreciate businesses that step into an education role and make transparency a crucial part of their process. This is especially important when involving food/beverages not grown locally. Everything You Ever Wanted to Know About Sumac | Sylvio Martins, Eater I really enjoy sumac and love that some varieties are native to North America. This spice is a little tart, sweet, and a perfect companion to many vegetables. This article is a great dive into this spice (and ways to use it!) The Quest to Reacquaint Japan With Its Forgotten Native Citrus | Floreentyna Leow, Atlas Obscura My citrus adoration knows no end, and I immensely enjoyed this read about Tachibana (also, there's something about the idea of being in the mountains of Japan with citrus that sounds just lovely).
Book I’m currently reading Speaking of Japan, I've been slowly making my way through Preserving the Japanese Way by Nancy Singleton Hachisu. My love of miso and koji has snowballed into more of an obsession surrounding fermentation in Asian cultures. I'm only about halfway through this book, but i's opening a new world of ways to use ingredients around me (and helpful as a branch out and grow more ingredients). On my list to try: persimmon vinegar, salt-massaged shiso buds, and the salted young shallots. Larder recipe of the week: Shallot Confit I thought I'd share the main recipe for issue four because I've made it nearly weekly and use it in many ways. I also wanted to talk about why I make it the way I do. Typically, the alliums would be left whole when making shallot or garlic confit. I slice so that I don't have my oven on for as long, and I can make smaller batches/use less oil. Once you make these, you can use both items in so many ways. Spread the shallot mix onto bread to make a garlic-like bread, puree them into sauces or salsa, top-grain bowls, or pizza. Use the shallot oil in dressings, as a finishing oil, or in a pesto-like sauce. I'm also quite partial to the chipotle-shallot sauce in issue four! SHALLOT CONFIT Yields about 1 ½ to 2 cups shallot confit + oil ½ pound shallots 6-8 garlic cloves (24-32g) 1 bay leaf 2 thyme sprigs 1 teaspoon kosher salt ¾ cup-1 cup olive oil (200g)
To make the shallot confit: Preheat the oven to 325˚F. Peel, trim, and thinly slice the shallots. Place in a 9" x5" loaf pan or a similar small baking pan. Peel, trim, and roughly chop the garlic, then add to the pan along with the bay leaf, thyme, and salt. Pour enough olive oil over the shallot mixture to cover completely. Roast for about 60 minutes until the shallots are very soft. Remove from the oven and let cool. Store in a sealed container in the refrigerator and use within a week.
|
