In an email sent last night at 12:59 AM, Liat Papular (above, center) reported on deliciousness on the web. The recipe below is from a great blog called “eat me, delicious” (now featuring chocolate souffle bars), a “vegetarian based exploration of food including lots of baked treats.”
These do indeed look delicious – check ’em out below.
From eat me, delicious:
Earl Grey White Chocolate Chunk Muffins
Adapted from Baking From My Home To Yours
2/3 cup sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground Earl Grey tea (or more if you dare)
3/4 cup sour cream
2 large eggs
1 teaspoon pure vanilla extract
1 stick (8 tablespoons) unsalted butter, melted and cooled
3/4 cup white chocolate chunks
- Center a rack in the oven and preheat the oven to 400F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups.
- In a large bowl, whisk together the sugar, flour, baking powder, baking soda, salt, and ground Earl Grey tea.
- In a large glass measuring cup or another bowl, whisk the sour cream, eggs, vanilla, and melted butter together until well blended.
- Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough – a few lumps are better than over mixing the batter.
- Stir in the white chocolate chunks. Divide the batter evenly among the muffins cups.
- Bake for 18 to 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean.
- Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.
A fresh take on roast chicken, this recipe leaves the meat tender, moist and perfectly infused with a citrus-flavor, nicely complemented by the mingling tastes of sage, rosemary and thyme.
The colors are beautiful, and this goes really well with a side of quinoa (see Martha’s Recipe) or a dark veggie green.
This is a perfect recipe for a shabbat dinner chicken, or for a holiday, or just for having a nice, belly-warming simply delish meal. Inspired by the Barefoot Contessa Ina Garten’s Roast Chicken, Shira has made a few changes to this recipe to make it her own. Bon appetit!
- One 5-6lb. roasting chicken
- kosher salt
- Freshly ground pepper
- large bunch of fresh thyme
- large bunch of fresh rosemary
- large bunch of fresh parsley
- 2 lemons – cut in halves or quarters
- 1 large orange – cut in half
- 1 head of garlic – sliced in half, crosswise
- 1/4 cup of olive oil (or adjust to taste)
- Preheat oven to 425
- Rinse chicken well; pat dry
- Place chicken on large roasting pan or cookie sheet
- Salt and pepper the inside of the chicken
- Stuff the cavity with most of the thyme, rosemary and parsley (no need to chop), lemons and orange; be sure to mix it around so the flavors will be distributed evenly
- Tie the legs together with kitchen string and tuck the wings under
- Brush outside of chicken with the olive oil
- Liberally sprinkle outside of chicken with salt and pepper
- Roast the chicken for approximately 90 minutes; check on it occasionally
- The juices should run clear when you put a cut between the leg and the thigh
- Remove the chicken to a plate or serving platter; cover with aluminum foil to keep warm and let sit for 10-15 minutes
- Carve and serve with remaining sprigs of herbs and any remaining lemon, orange or garlic slices. Sprinkle with freshly chopped parsley.
As part of our award-winning breakfast- I’m convinced the closer was Shira’s homemade pita.
Whole-wheat, warm and delicious, this pita was made from scratch (!) and was ready in under an hour. During the competition, we were given active yeast – the real deal (not the stuff in a paper packet)- and we’re convinced it made the difference.
The pitas puffed up right at the end – and clarified, there is no need for store-bought pita anymore. Try it. (Would be especially good with Eli Shem-Tov’s Chummus).
1 package yeast or 2-ish teaspoons active yeast
1 cup water
1 teaspoon sugar
1 Tablespoon honey
1 Tablespoon Olive Oil
1/4 teaspoon salt
1 1/2 whole wheat flour
1 1/2 white flour
- Set oven to 500 degrees
- Proof yeast with lukewarm water and sugar
- Once yeast begins to bubble (15-20 min), add oil and honey; mix well
- Add both flours, fold and incorporate
- Knead dough for about 5-8 minutes
- Place in a warm place to rise for 25 minutes
- After dough has risen, break off handfulls of dough and form into pita circle/shapes
- Put each onto an oiled cookie sheet and let sit for 5 minutes on top of oven
- Bake pita for 4 minutes on each side; should puff up while in oven
I made these strawberries for dessert after a big dinner party and they were a serious hit! They became an even bigger hit when my guests found out that I got the recipe from my 16 year-old niece who had just done a job-shadowing day with none other than Bonnie Stern!
Sari said, “They’re really good.” That means….they’re really good. Sari says to use more chocolate than you need, so that way “you can lick the bowl…dip your fingers in it.”
Baker’s White Chocolate 6 squares
2 pints of strawberries – rinsed and dried
skinless, unsalted, roasted pistachios
Make sure strawberries are “like really dry.”
Melt chocolate in a double-boiler. Sari says, “be careful because you can burn the chocolate. watch it”
Pulse the pistachios in a food processor or just crush ’em in a ziploc bag; “You don’t want to make them like sand.” Liat is throwing in her two cents (finally!) and offering “you want to make sure they’re kinda chunky.”
Use a skewer to dip each strawberry in the melted chocolate
Roll the strawberry tip (or as much as you want) in the crushed pistachios
Lay out on parchment paper; put them in fridge to cool
Serve same day