Tag: Lemon

Small Batch Yogurt Lemon Poppyseed Loaf Recipe · i am a food blog i am a food blog

I’m so happy it’s spring! Finally, I can stop wearing a heavy winter coat and 16 layers of clothing. Of course, Mike is over there just wearing a T-shirt and jeans. I have no idea why but, the older I get, the colder I get. It’s not even like it’s that cold where we live. Anyway, the weather has been gorgeous; sunshine for days and we’ve been taking advantage and going on long walks.

I love going on walks because they usually end with snacks: either at a brewery, cafe, bakery, or perhaps my fave, the ice cream store. I’m not one of those people who eats ice cream in the winter, unless it’s a really good flavor and I’m inside, cozy and under a blanket. But now, with the sun shining, give me all the ice cream!

The other day, we walked past one of my favorite ice cream stores, so we peeked inside to see what the seasonal flavors were. Along with the usuals like blueberry oatmeal and matcha, they had lemon poppyseed! I got a scoop of course, kid size in a waffle cone. The taste of tart lemon and fresh sweet cream in the sun was gloriously springy.

I love all things lemon poppyseed flavor. Growing up, lemon poppyseed muffins were always the muffins that were left behind in the family packs my mom bought from the grocery store. I always felt like I lucked out and didn’t understand why no one else in my family didn’t like them. I think they said it was something to do with poppyseeds getting stuck in her teeth? More for me!

Given my love for lemon poppyseed, this week’s small batch recipe is a little lemon poppyseed loaf. This loaf is essentially the same as the French yogurt lemon loaf with poppyseeds mixed in. It’s slightly sweet, sturdy with a nice crumb, and has the most amazing lemony favor. The poppyseeds add a delightful amount of crunch. It’s the perfect size for having one tiny slice every day of the week. I love small batch baking so much.

Happy Sunday! Hope there’s cake in your imminent future.
xoxo steph

PS – Apparently Mike is getting really annoyed at my dictation because all I do is talk into my phone all the time. “Yeah, it’s true,“ he says. But, I’m really trying to make sure that my RS I didn’t get worse because I heard that it can take months – MONTHS – to go away completely. I might be being a little paranoid about it but I figure, better safe than sorry. 😅

Small Batch Yogurt Lemon Poppyseed Loaf Recipe | www.iamafoodblog.com

Small Batch Yogurt Lemon Poppyseed Loaf Recipe | www.iamafoodblog.com

Small Batch Yogurt Lemon Poppyseed Loaf Recipe | www.iamafoodblog.com

Small Batch Yogurt Lemon Poppyseed Loaf Recipe | www.iamafoodblog.com

Small Batch Yogurt Lemon Poppyseed Loaf Recipe | www.iamafoodblog.com

Small Batch Yogurt Lemon Poppyseed Loaf Recipe | www.iamafoodblog.com

Small Batch Yogurt Lemon Poppyseed Loaf Recipe | www.iamafoodblog.com

Small Batch Yogurt Lemon Poppyseed Loaf Recipe | www.iamafoodblog.com

Small Batch Yogurt Lemon Poppyseed Loaf Recipe | www.iamafoodblog.com

Small Batch Yogurt Lemon Poppyseed Loaf Recipe | www.iamafoodblog.com

Small Batch Yogurt Lemon Poppyseed Loaf
makes one mini loaf


  • 3/4 cups (90 grams) all-purpose flour
  • 2 teaspoons poppy seeds
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (100 grams) sugar
  • zest of 1 lemon
  • 6 tablespoons whole-milk Greek yogurt
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1/4 teaspoon vanilla extract

Heat the oven to 350°F. Lightly oil and flour pan a mini loaf pan (6×3 inches or a pan that fits 2 cups liquid) or line with parchment paper.

In a bowl, whisk together the flour, poppy seeds, baking powder, and salt.

In another bowl, use your finger to rub the lemon zest into the sugar until it is fragrant and moist. Whisk the lemon zest sugar together with the yogurt, oil, egg, and vanilla.

Fold the dry ingredients in, just to blend.

Pour the batter into the prepared pan and bake for 40-45 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.

Let cool in the pan on a wire rack for 30 minutes, remove from the pan and let cool completely on the wire rack. Enjoy!

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Strawberry Oat Crumble Bars with Meyer Lemon Glaze





I really love these Strawberry Oat Crumble Bars. The strawberry is so fresh, and paired with the meyer lemon glaze it’s pretty amazing. I really love this flavor pairing, and I also love the oats, texture of the oats in bars is so good. This one just has everything I want in a really good oat bar. These are great because they don’t feel super heavy or intense, which makes them pretty great for snacking. I hope you love these ones as much as I do! 🙂
♥ Teri




Strawberry Oat Crumble Bars with Meyer lemon Glaze

Makes 1 (8”x 8”) pan

Ingredients:
oat crumble:
11/2 cups old fashioned oats
1 cup all-purpose flour (or 2/3 cup white whole wheat flour)
1/2 cup light brown sugar
3/4 teaspoon baking powder
pinch salt
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small pieces
filling:
1 pound hulled and diced strawberries
2 tablespoons fresh Meyer lemon juice
2 tablespoon light brown sugar
1/2 teaspoon tapioca starch
glaze:
1 cup sifted powdered sugar
zest from 1 Meyer lemon
pinch salt
4 1/2 tablespoons heavy cream (or whole milk)

Directions:

1. Preheat oven to 375˚F.
2. Line 8”x 8” baking dish with parchment paper, so that it overhangs on two sides. Lightly grease the exposed sides of the baking dish. Set aside.
3. Place all crumble ingredients, except butter, into a mixing bowl and whisk together.
4. Cut butter into oat mixture until evenly distributed and you get a fine, mealy texture.
5. Pour half the oat mixture into the baking dish and firmly and evenly press mixture into the bottom of the dish. Refrigerate baking dish and bowl of remaining crumble in the refrigerator for 30 minutes.
6. In another mixing bowl toss together strawberries, lemon juice, sugar, and starch until strawberries are fully and evenly coated.
7. Remove crumble mixtures from refrigerator and sprinkle half the strawberry filling evenly over the pressed crumble.
8. Sprinkle half the remaining oat crumble over the strawberries. Repeat by layering remaining strawberries over oat crumble and finishing with a layer of the remaining oat crumble.
9. Bake bars for 35 to 40 minutes or until strawberries are juicy and crumble has browned and cooked through.
10. Remove from oven and cool for at least 30 minutes.
11. Meyer Lemon Glaze: In a small bowl whisk together sugar, zest and salt. Add cream and stir together, with a fork, until the glaze is thick and smooth.
12. Cut bars into 9 even squares, drizzle with glaze and serve.

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Lemon Coconut Petal Cake – A Cozy Kitchen

This coconut lemon petal cake has been on my to-make list for a looooong time. And since I’m super excited for spring–even though we’re not even out of February yet–I decided to make it and get a lil’ bit of a jump start on the season.

While this cake is a test in patience (yes, admittedly it takes some time), the topping is actually super easy to do. No real special skills needed. The thing you have to have is a small spoon OR better yet, a small offset spatula.


And of course, some food coloring gels.

Not going to lie, this cake is a bit of a labor of love. Between the lemon curd, cake layers and buttercream, there’s a good amount of things to make. I like to make lemon curd and frosting the day before so I can knock it out and just spend most of my time assembling and decorating. Dividing up the work really helps.

In other news, this weekend I’m prepping for Josh’s b-day. I usually throw him a party of some kind but this year he wanted to do something low-key. We’re headed to Santa Barbara to celebrate. His friends just opened a restaurant so we’re going to go eat some pizza, some Mexican food and walk around near the beach—it should be chill vibes.

CourseDessert

CuisineAmerican

Keywordcoconut cake, lemon cake, lemon curd, rum cake, spring cake

Prep Time: 40 minutes

Cook Time: 40 minutes

Total Time: 1 hour 20 minutes

Serving Size: 8

Calories: 420kcal

Lemon Curd:

  • 3/4 cup lemon juice
  • 4 tablespoons unsalted butter
  • 1/2 cup white granulated sugar
  • 3 large egg yolks
  • 1/4 teaspoon salt

Coconut Cake Layers:

  • 1 cup milk
  • 6 large egg whites
  • 2 3/4 cups all-purpose flour
  • 2 1/2 teapsoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, at room temperature
  • 4 tablespoons neutral oil (vegetable oil or avocado oil)
  • 3 teaspoons coconut extract
  • 1 1/2 cups white granulated sugar

Buttercream:

  • 1 1/2 cups unsalted butter
  • 6 cups powdered sugar, sifted
  • 2 tablespoons heavy cream
  • Pinch of salt
  • 2 tablespoons white rum (optional)
  • Various food coloring gel

To Make the Lemon Curd

  • To a small saucepan, placed over medium heat, simmer the lemon juice until it reduces by half (to about 1/3 cup), about 3-5 minutes. Set aside to cool slightly.

  • *In the stainless steel bowl (note: you’ll use this bowl as a makeshift double-boiler later) of your stand-up mixer, add the softened butter and sugar and beat until light and fluffy, about 2 minutes. You can also use a glass or stainless steel bowl with an electric hand mixer. 

  • Add the egg yolks, beat the mixture together, until they’re well incorporated. Stir in the salt, and then in a few batches, add the lemon juice. The mixture will look curdled and you might scratch your head and wonder if it’s right, it will be!

  • Rinse out the small saucepan you used earlier, and fill it with a few inches of water. Bring the water to a simmer and place your stainless steel bowl of curd mixture on top. Stir constantly, and heat the curd slowly enough that the sugar has time to dissolve and the whole mess becomes cohesive; this step usually takes about 10 minutes. Pull the curd from the heat, when it is just thick enough to coat your spoon and until a thermometer reads 166 F. The curd will thicken as it cools.

  • I ran the curd through a sieve into a chilled bowl a few times just to ensure it was silky smooth. I highly recommend this step! Transfer the curd to a container a keep in the fridge, in an airtight container, for up to a week.

To Make the Coconut Cake Layers:

  • Preheat oven to 350 degrees F. Line two 8-inch cake pans with rounds of parchment and grease the sides with cooking spray or flour and butter. Set aside. 

  • In a large measuring cup, measure out the milk and add the egg whites. Whisk together and set aside. To a medium bowl, whisk together the all-purpose flour, baking powder and salt. Set aside. 

  • To the bowl of a stand-up mixer (or using a large bowl and an electric hand mixer), add the butter, oil, coconut extract and sugar. Beat until fluffy, about 2 to 3 minutes. Next, rotating between the milk/egg white mixture and the dry ingredient, add, ending and beginning with the liquid mixture. Beat for an additional 20 seconds, until everything is combined and cohesive. Give it a manual stir with a spatula just to ensure all of the flour at the bottom of the bowl is properly combined. 

  • Divide the batter amongst the two cake pans and using a spatula, even out the top and spread the batter to the edges of the cake pans. Transfer to the oven to bake for about 30 to 35 minutes, until a skewer inserted into the center comes out clean. Remove from the oven and allow to cool for about 5 to 10 minutes in the pan before inverting them onto cooling racks. 

To Make the Buttercream:

  • To the bowl of a stand-up mixer, with the paddle attachment, add the butter. Beat for about 30 seconds or so just until the butter is mostly smooth. Add the sifted powdered sugar and salt. I like to cover my mixer with a clean kitchen towel so the powdered sugar doesn’t spill out. Turn the mixer to low and mix for about 30 seconds. Turn the speed up to medium speed and beat for an additional 30 seconds.

  • Pour in the heavy cream and rum and beat on high for 2 minutes, until the buttercream is light and fluffy. 

To Assemble the Cake:

  • Place one cooled cake layer on a cake board. Transfer about 1 cup of white frosting to a piping tip. Create a barrier to the top of the first layer of cake. Pour about 1 cup of lemon curd to the center and using a spatula, spread it into one even layer. Place the second cake layer on top. Add a crumb coat of white frosting to the cake and smooth the top and sides. Transfer the cake to the fridge to chill for about 20 minutes. 

  • Meanwhile, divide the remaining frosting into three different bowls. Then to two other small bowls, add about 2 tablespoons each (this is going to be the center colors). For the center, I made them burgundy (black and red food coloring gel, about 1 drop each) and the other bright yellow (1 drop of yellow). For the three different colors of mauve, I added about 1 drop of fuschia + 1 drop of black. I played with these adding a bit at a time, until I reached 3 different shades, going from darker to medium to light. 

  • Add the three different shades of mauve to different piping bags with #10 tips attached. To the top, starting with the outside, and starting with the darkest color, add one row of dots all the way around the top of the cake. Using a small offset spatula, press the dot down, making a swiping motion. Repeat with the same color. Next, move onto the medium color. And repeat with two rows. Next, move onto the lightest color, repeating with two rows. 

  • When you reach the center, you should have a small circle that’s empty. Transfer the burgundy and yellow color of frosting to two small piping bags, snipping off the tips. Make a ton of teeny dots of each of the color to the center, mimicking the center of a flower. Transfer to the fridge to chill for about 10 minutes before slicing. 

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Meyer Lemon + Bacon Bucatini Pasta with Kale and Cauliflower – A Cozy Kitchen

Bacon Pasta with Meyer Lemon and Cauliflower,

I love a quick pasta, don’t you? It’s the perfect thing to have in your back pocket when it’s cold and chilly outside. I’m not gonna lie, I sometimes struggle with making these quick pastas interesting. A lot of times it’s just boring red marinara sauce and cheese. But Josh is great at this, grabbing ingredients out of our produce drawers and combining foods together that I wouldn’t normally think of.

This pasta is a play off of a pasta he threw together a few months ago. It has cauliflower, lots of lemon, sautéed kale and best of all…bacon.

For this post, I teamed up with Pure Farmland Bacon which is all-natural and free from antibiotics, preservatives and MSG, so you can feel good about incorporating this savory bacon into any meal, including this pot of pasta.

I made it my favorite way to make bacon…by baking it at a high temperature.

To make things easy, I baked them on a rack on one side of a baking sheet and on the other is the cauliflower. After 17 minutes the bacon was crispy and delicious.

Better yet, Pure Farmland also has teamed up with American Farmland Trust, which is an initiative to protect American farm and ranch land and support and promote sound farming practices in the U.S. To further Pure Farmland’s commitment to provide consumers with sustainable, socially conscious products, now through December 31, 2019, for every specially-marked Pure Farmland item purchased, Farmland will preserve one square foot of American farmland, up to $140,000.

I had the pleasure of visiting Underwood Family Farm in Camarillo, California a few weeks ago and can’t wait to share with you all about my visit and an another recipe inspired by my trip that uses their produce!

But for now, pasta…and a quick one, too. Of course, there are other ingredients, too, like fresh Italian parsley, a whole lot of crushed red pepper and some anchovy paste, which adds a nice brininess but is very optional.

I used a bucatini pasta but recipe tested this with rigatoni and it was splendid. So I like to think that this is the best type of recipe: a flexible one.

Meyer lemon pasta (bucatini) with kale, cauliflower and crispy bacon. 

CourseMain Course

CuisineItalian

Keywordbacon pasta, fast pasta, meyer lemon pasta, pasta, quick pasta

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Serving Size: 2

Calories: 680kcal

  • 4 slices Pure Farmland All-Natural Uncured Bacon
  • 1/4 head cauliflower
  • 2 tablespoons olive oil + 1/4 cup, , divided
  • 3 tablespoons unsalted butter
  • 2 teaspoons anchovy paste
  • 4 garlic cloves, peeled and minced
  • Pinch of crushed red pepper
  • 1 bunch of kale, minced
  • 1 Meyer lemon, zest and juice
  • 2 tablespoons minced Italian parsley
  • 1/2 cup pasta water
  • 4 tablespoons grated Parmesan
  • 1 pound bucatini, or other pasta of choice
  • Preheat oven to 425 degrees F. On one side of a baking sheet, place a cooling rack atop. Lay the bacon side by side on the cooling rack. On the other half of the baking sheet add the florets of cauliflower and toss them with a teaspoon or two of olive oil and sprinkle with salt. Transfer to the oven to bake for about 15 minutes, until the bacon is golden brown and the cauliflower is lightly golden brown. Remove from the oven and allow the bacon to cool for 10 minutes before transferring to a clean kitchen towel or paper towels to drain the bacon. Dice up the bacon into bite-size pieces and set aside.
    In a large saucepan, set over medium-low heat, add the olive oil, butter, anchovy paste, garlic, and red pepper. When the butter has melted, add the kale, and cook on low until softened, turned a bright color green and wilted. Stir in the lemon zest and juice. Cover the pot and turn off the heat.Meanwhile, bring a pot of salted water to a boil. Cook your pasta according to the package’s instructions, about 9 minutes.Reserve about 1/2 cup of pasta water to the side. Drain the pasta. Pour the pasta water to the butter sauce and bring to a gentle simmer. Add the pasta, along with the Parmesan, Italian parsley and reserved cauliflower; toss until combined.Divide the pasta amongst bowls and top with bacon, more parmesan cheese, pinch of crushed red pepper and lemon zest. 

Adrianna Adarme
Adrianna Adarme

A Cozy Kitchen is a blog written by Adrianna Adarme. Adrianna likes corgis, pancakes and cute things.

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Date Night Lemon Pasta · i am a food blog i am a food blog

A simple, comforting date night recipe that’s simple enough for any day of the week: creamy, dreamy lemon pasta.

Valentine’s day is coming up. I feel like that is a statement that invokes equal parts dread and delight. Are you the kind of person who loves Valentines? Or are you of the opinions that it’s one of those silly commercial holidays tailor made to convince people to spend more money? I feel like it’s a bit of both for me. I love the idea of celebrating love. I mean, what’s not to like about that? But, I also feel like a lot of people feel pressure to have that perfect date or gift.

I remember being so lonely on Valentine’s day when I was younger and single. A relationship seemed so out of this world to me. I used to spend hours in my room as a teenage girl, watching rom-coms and dreaming of someone to call my own. I was convinced that if I ever had a boyfriend, Valentine’s would be a whole crazy (good crazy) affair.

The funny thing is, now that I am in a relationship, we don’t really make a big deal out of Valentines. That’s not to say that I don’t feel completely out of this world lucky to have won the love lottery with Mike. It’s just more that it’s really the small moments that feel extra romantic. It’s him bringing home a bag of my favorite chips at the end of the day. Or us pausing Netflix in the middle of watching a confusing – yet strangely addictive – Chinese show that’s 70 episodes long and kind of sort of Game of Thrones-y to discuss what the heck is going on. It’s things like making dinner together because he knows it’s one of my favorite things to do.

This lemon-y pasta, called al limone in Italian, is absolutely delicious. It’s fancy enough feeling for date night while being very easy to execute. The sauce is bright and floral from the lemon zest with heavy cream for a luscious oomph, butter for that glossy restaurant style sauce, parmesan because cheese, and a finish of punchy fresh lemon juice which helps everything else come together. It’s everything you never knew you wanted in a bowl of noodles.

I did a thing and made spaghetti alla chittara, a square shaped spaghetti, from scratch, but this recipe will work with any kind of noodle. You could even go short if you wanted, but there’s something infinitely satisfying about twirling and slurping these guys so I’d recommend anything long.

Hopefully you get a chance to try this dish. It only has 5 ingredients (if you don’t count salt and pepper) and most of them are things you’d already have at home, making it the perfect weeknight date meal. Treat yourself and your other and make this pasta. It’s true love 🙂

lemon pasta | i am a food blog

lemon pasta | i am a food blog

lemon pasta | i am a food blog

Date Night Lemon Pasta Recipe
serves 2


  • 1 lemon
  • 6 ounces spaghetti or other long pasta
  • kosher salt
  • 6 tablespoons heavy cream
  • 3 tablespoons unsalted butter
  • 6 tablespoons finely grated Parmesan
  • freshly ground black pepper

via Bon Appetit

Use a vegetable peeler to remove a 2 inch long strip of lemon zest. Slice into thin strands and set aside for serving. Finely grate/zest the lemon. Squeeze out 1 tablespoon of fresh juice.

In a large pot of salted boiling water, cook the pasta 2 minutes shy of al dente according to the package.

While the pasta is cooking, add the lemon zest and cream to a large skillet and cook over medium heat, whisking, until it just starts to simmer, about 2 minutes. Turn the heat to medium low and whisk in the butter, until creamy and emulsified. Remove from the heat.

Just before the pasta is al dente, scoop out 1 1/2 cups of the pasta water and reserve. Add 6 tablespoons of pasta water to the cream sauce and return to medium heat. Use tongs to transfer the pasta to the pan with the sauce and cook, tossing, and adding parmesan, little by little, until the cheese melts and the sauce is glossy and coats each strand. If needed, loosen out the sauce with 1-2 tablespoons more pasta water. Cream sauce tends to thicken as it cools, so add in a bit more water than you think you need so that you have quite a bit of sauce. Stir in the lemon juice and season to taste with salt.

Serve, finished with freshly ground pepper and the reserved lemon zest strips.

lemon pasta | i am a food blog

lemon pasta | i am a food blog

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French Yogurt Lemon Loaf Cake · i am a food blog i am a food blog

Hello! Are you looking for a perfect sized small batch loaf cake to bake for the week ahead? Maybe you want to have cake for breakfast everyday but don’t want a giant calorie bomb slice? This small batch French yogurt lemon loaf cake is for you!

I’m on a roll with the small loaf cakes – if you call two loafs a roll, anyway. I’m officially obsessed. I love having cake around for breakfast and since it’s smaller than your typical loaf slice, I don’t even feel bad about it. This yogurt cake (found via Bon Appetit) is nice and sturdy, easy to make, and unlike all of my other small batched recipes that use divided eggs, uses one whole egg.

Apparently yogurt cake is a thing that all French people know how to make, according to the internet anyway. Unfortunately, I don’t have any French friends who can confirm or deny this for me. It all sounds very romantic anyway: you buy a small glass jar of yogurt from your charming neighborhood corner store and use the glass container to measure out the flour and sugar, mix everything together and bake it. It’s like the French version of Betty Crocker and it’s one of the first cakes that people learn how to make.

It is absurdly easy to make and there’s even a nice tactile meditative portion where you rub lemon zest into sugar to make it all lemon-y and fragrant. From there, it’s just a question of mixing the sugar with yogurt, an egg, and oil. Then it’s dry ingredients into wet and a agonizingly long-ish bake while your house fills up with the most amazing baking cake smell.

Happy small batching friends! Please let me know in the comments if there’s anything in particular that you want to small batch. It doesn’t have to be baked goods, either. It can be solo meals or small meals for two!

PS – I made this particular loaf before we went on a little snowboarding trip, and I snuck a slice into my snowboarding jacket pocket, and it survived very nicely. I had it as a snack on the slopes 🙂

French Yogurt Lemon Loaf Cake | www.iamafoodblog.com

French Yogurt Lemon Loaf Cake | www.iamafoodblog.com

French Yogurt Lemon Loaf Cake | www.iamafoodblog.com

French Yogurt Lemon Loaf Cake | www.iamafoodblog.com

French Yogurt Lemon Loaf Cake | www.iamafoodblog.com

Small Batch French Yogurt Lemon Loaf Cake
makes 1 small loaf


  • 3/4 cups (90 grams) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/2 cup (100 grams) sugar
  • zest of 1 lemon
  • 6 tablespoons whole-milk Greek yogurt
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1/4 teaspoon vanilla extract

via Bon Appetit

Heat the oven to 350°F. Lightly oil and flour pan a mini loaf pan (6×3 inches or a pan that fits 2 cups liquid) or line with parchment paper.

In a bowl, whisk together the flour, baking powder, and salt.

In another bowl, use your finger to rub the lemon zest into the sugar until it is fragrant and moist. Whisk the lemon zest sugar together with the yogurt, oil, egg, and vanilla.

Fold the dry ingredients in, just to blend.

Pour the batter into the prepared pan and bake for 40-45 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.

Let cool in the pan on a wire rack for 30 minutes, remove from the pan and let cool completely on the wire rack. Enjoy!

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Sweet Meyer Lemon Wild Blueberry Cornbread – A Cozy Kitchen

I’m currently doing two things that are very topical: staring at the new Frank Ocean GQ cover and Marie Kondo-ing (yes, her name is a verb now) my entire kitchen. Or at least trying to. I realize that trying to get a totally aesthetically and pleasing organizational space requires a bit of an investment in buying matching containers, dividers, mini shelves, etc. I’m hoping it pays off in the end. At the end of the year last year, I was terrified to open my drawers because after cooking day in and day out for 3 months straight, things had gotten a little disorderly.

But now that I have a bit of time, I’ve been trying to remove things, wipe things down and begin again. New and fresh. You know how it goes.

I have succeeded in completing about half of the drawers in the kitchen. The other half still scare me but we are making progress.

I took an organizing break to get busy with cornbread because I felt like it was important to do so. You can’t just organize 24-7, you have to eat snacks too!

This cornbread is sweet. Cornbread purists will most likely hate it but I’ve never been a cornbread purist because I like my cornbread a little sweet. And I love additions! In this case we went with wild blueberries that I found in the frozen section because the only fruit that’s worth a dang in January is citrus and grapes. Plus, we all know that wild blueberries are IT! They pack a serious blueberry flavor so frozen is glorious in this scenario.

The sweet meyer lemons add the loveliest amount of tartness. Of course, you can use regular lemons if you can’t find meyers.

I almost lied and told you this cake is a one-bowl situation but it’s not. It requires two. But no special equipment. No stand-up mixer. And only a hand electric mixer for the whipped cream on top, which is entirely optional.

I like the idea that this cake is one of those things that sits on the counter and you eat a little piece here…a little piece there. When someone comes over, you serve them a slice. You eat a lil’ slice after dinner. You know how it goes.

Easy homemade cornbread with a sweet and citrus-y take. 

Course Dessert

Cuisine American

Keyword Cornbread, Meyer Lemon, Southern, Winter Citrus

Prep Time: 10 minutes

Cook Time: 55 minutes

Total Time: 1 hour 5 minutes

Dry Mix:

  • 1/2 cup white granulated sugar
  • Zest from 2 meyer lemons
  • 1 1/2 cups all-purpose flour
  • 1/2 cup fine cornmeal
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt

Wet Mix:

  • 2 large eggs
  • 1/3 cup neutral oil (vegetable oil)
  • 1/3 cup honey
  • 3 tablespoons melted butter
  • 1 1/4 cups milk
  • 1/4 cup meyer lemon juice
  • 3/4 cup frozen wild blueberries

For Serving:

  • Whipped Cream
  • Lemon slices
  • Preheat the oven to 350 degrees F. Grease a 8-inch of 9-inch cake pan with cooking spray or butter. Line the bottom with a parchment round and set aside.2. To a large bowl, mix together the sugar and lemon zest, rubbing the two between your fingers. This will really bring out the flavor from the zest. Next, add the flour, cornmeal, baking powder and salt. Whisk everything together and set aside.3. In a medium bowl, crack in the eggs and whisk until beaten. Then, add the oil, honey, melted butter, milk and lemon juice. Whisk together until combined. Pour the wet ingredients into the dry ingredients and mix just until combined. I like to scrape the bottom of the bowl, just to make sure there aren’t any flour-y bits trapped in there.4. Quickly add the frozen wild blueberries and fold them in gently. They might bleed into the batter a bit—that’s ok!5. Pour the batter into the prepared pan and transfer to the oven to bake for about 50 to 55 minutes, or until a skewer comes out clean. Allow to cool in the pan for about 5 to 10 minutes. Then, run a knife around the edge of the cake pan and invert onto a cooling rack. Flip over once more so it sits upright (the way it was baked). Allow to cool to room temperature.6. When you’re ready to serve, you can keep the cake as is, or you can whip up some heavy cream. Add whipped cream to the top of the cake and garnish with slices of meyer lemons. 
Adrianna Adarme
Adrianna Adarme

A Cozy Kitchen is a blog written by Adrianna Adarme. Adrianna likes corgis, pancakes and cute things.

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Tips for Cooking Pasta Like the Italians

Tips for Cooking Pasta Like the Italians



We all think we know how to cook pasta but it never turns out like the restaurants. This video gives you the tips on how the pros make pasta taste flavorful and rich with very little fuss. Recipe below:

Brown butter & lemon spaghetti {serves 2}
Ingredients
Spaghetti / linguine – 1/4 lb.
Olive oil – 1 tbs.
Butter – 2 tbs.
Garlic cloves, minced – 2
Shallots, minced – 1 tbs.
Lemon, juiced – 1/2
Parmesan cheese – 1 tbs.
Parsley / basil, chopped – a few sprigs

Make:
Cook pasta: Bring about ~2 quarts of water to boil. Salt the water so that it almost tastes like the ocean, which will give the pasta a lot of flavor when it’s cooked in it. Add pasta and cook until al dente (check package for timing)

Make brown butter: When the pasta is about 4 minutes from being finished, heat a saute / frying pan over medium heat. Add olive oil and butter. Swirl the pan every so often and let the butter turn an amber color (~2 to 3 minutes). You’ll also be able to smell a delicious, nutty flavor. When butter is amber, add garlic and shallots. At this point, hopefully your pasta is also done. If not, remove pan from heat so that the garlic and shallots don’t burn

Finish pasta: When the pasta is about done, move the pot next to your pan. Use tongs to transfer the cooked pasta over to your brown butter sauce (be careful of splatter) and add a ladle (~1/2 cup) of pasta water to the pan. The flavor and starchiness of the water will form a luscious sauce. Toss pasta in sauce until all the water has been absorbed. Season to taste with salt & pepper. Finish with lemon juice and parmesan cheese. Add herbs and serve piping hot


5-Ingredient Lemon Bars Are a Classic With a Lil’ Twist

A Big Little Recipe has the smallest-possible ingredient list and big, BIG everything else: flavor, ideas, holy-cow factor. Psst: We don’t count water, salt, pepper, and certain fats (say, olive oil to dress greens or sauté onions), since we’re guessing you have those covered. Today, we’re making almost-classic lemon bars—with your new favorite crust.


When I was little I used to ask for lemon bars for my birthday. Not cake, not cupcakes, not pie. Lemon bars. Because our neighbor, who was a wonderful cook and baker, made the lemoniest, tartest, best lemon bars around. They were so good that, whenever we were lucky enough to have them, I’d take the whole plate and stash it away for later, to eat all myself.

I want to say I’ve changed a lot since then, but sometimes I wonder.

In college, the campus catering company also made a mean lemon bar, which would reliably appear at campus events. If such an occasion and I happened to cross paths, I attended for a few minutes, piled a plate with lemon bars, then dashed home to my mini fridge.

Which is to say, if you put a lemon bar in front of me, watch out: I am on my worst behavior. I can’t be trusted. Maybe it’s the buttery, crumbly shortbread crust or the creamy, puckery lemon curd. To me, they’re the perfect dessert.

Photo by Ty Mecham

And they have a naturally short ingredient list. Most lemon bar recipes include flour, butter, salt, lemons, sugar, and eggs. That’s it. Which makes this dessert prime Big Little Recipes material—they’re already big in flavor and little in demand.

But because each component is essential, one can only add and substitute, not trim. For instance, you could swap out the lemon—and I’ve done that—but then it’s no longer a lemon bar. Can you swap out the flour? In the crust, totally, but I wouldn’t advise thickening the curd with something dark-hued and deep-flavored, like whole-wheat or rye. What about the eggs? Maybe, but that likely would be for dietary concerns, not flavor.

Which leaves us with the sugar and butter. Baking extraordinaire Alice Medrich developed a sugar-free honey lemon curd—and it’s amazing and you should make it. So that’s one path.

But what about the butter? A few years ago, The New York Times’ Melissa Clark published Lemon Bars With Olive Oil and Sea Salt. This idea stuck with me. Only, instead of enriching the lemon curd with the olive oil, I wondered: What if we focused on the crust? After our community became smitten with Smitten Kitchen’s Olive Oil Shortbread With Rosemary & Chocolate Chunks I knew there was hope.

My initial test was more complicated than I anticipated. By the time the shortbread got crunchy, the oil started to brown. Unlike butter, which is even more flavorful when browned, oil tastes bitter and burnt. So, how to get the right texture and taste? A lower oven temperature and longer bake time did the trick, yielding an olive oily crust that’s sturdy enough to support a thick layer of lemon curd.

And when I say a thick, I mean it. When I started developing this recipe, I turned to a few tried-and-true favorites for inspiration: Yossy Arefi’s, which are inspired by Alice Medrich’s. And Tartine’s. To give you a sense of the size, here are the liquidy ingredients in each: Yossy and Alice’s versions both use 3 eggs and 1/2 cup lemon juice for an 8-inch square pan. Tartine’s uses 6 eggs plus 1 yolk and 1 cup plus 2 tablespoons lemon juice for a 9- by 13-inch pan.

Mine uses 6 eggs and 1 cup juice for an 8-inch square pan, which means it’s roughly twice as thick—deep-dish, if you will. Because when it comes to citrus curd, I’m a big believer in more is more. From there, I toned down the sugar and bumped up the lemon zest. The result is an ultra-lemony lemon bar with a je ne sais quoi shortbread crust that makes you want to reach for a second square. And you should.

What do you think makes a great lemon bar? Tell us in the comments!

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Meyer Lemon and Thyme Bees Knees



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A few weeks ago, Teri and I were invited up to Madison, Wisconsin by the lovely folks at Sub-Zero, Wolf, and Cove to visit the company’s headquarters and learn more about their appliances and their roots. Madison had just seen over a month of heavy rainstorms which overflowed the lake and flooded major streets so we caught the tail end of some crazy weather the day we arrived. Though I’m sure the residents were very happy to see the stormy days behind them, I absolutely loved being surrounded by the overcast sky, the cool temperatures and the smell of fresh rainwater.

Upon our arrival we made our way to ‘Harvest Haven,’ which can only be described as an organic garden with a beautiful rustic cabin, large enough to throw a wedding, but cozy enough for an intimate dinner party. We were originally scheduled to enjoy dinner outside in the incredible garden (more on that in just a bit) by Sub-Zero, Wolf, and Cove’s head demonstration chef, Joel Chesebro, but due to the weather we had a really lovely dinner party inside with delicious courses of garden ripe tomatoes over creamy polenta, out of this world smoked trout with perfectly sweet stone fruit and so much more. Each course had an expertly paired wine which rounded out the meal very well.

We REALLY lucked out because we woke up the next morning to the most beautiful, clear and sunny skies. Since there had been so much rain lately, everything around us was suddenly in full bloom and it was AMAZING! We started the day with a really nice DIY breakfast spread where we had a chance to play around with some of their appliances! Teri and I went big (duh) and made bacon, cheese and egg breakfast sandwiches on biscuits. After breakfast, we got to tour the factory floors and actually got to see how they make Sub-Zero refrigeration and Wolf cooking, as well as their new Cove dishwasher. I’m a huge nerd so stuff like this to me is really neat! We saw the rigorous testing that each and every product has to go through before leaving the factory which showed their commitment to quality and performance in designing and manufacturing their products. All of their products could be considered a piece of art, so the attention to detail and time spent to ensure they’re in prime physical and functional condition is very much appreciated.

After a morning full of factory tours, we headed back to ‘Harvest Haven’ to meet up with Chef Joel who gave us a tour of their ridiculously, amazing and drop dead gorgeous outdoor garden!! The grounds were in immaculate condition and you could tell how hard they work to maintain their gorgeous produce, wild flowers, bees (yes, they make their own honey!!), etc. We could’ve walked through and sat in that garden space all day long just picking candy like cherry tomatoes right off the vine. It was easy to tell how much passion Chef Joel has for his craft, as well as Sub-Zero, Wolf, and Cove, by how he spoke with such conviction while showing us around the garden and again as we sat down for lunch, which he prepared in front of us in no time using the Wolf convection steam oven and Wolf induction cooktop.

We finished the day up by making pickles, crème brulee and hanging out in the garden sipping on a Lavender Bees Knees – one of the chef team’s specialty cocktails. I love a great, refreshing, afternoon cocktail, so the Lavender Bees Knees really spoke to me. It was light, very refreshing and well balanced. I love that I was able to sip on the drink while looking at the lemon trees from which the lemons in the recipe were picked from or that I could walk up to (and inhale) the giant lavender bush my garnish came from while enjoying the view of the garden’s bee keeping area knowing that they harvested honey for my drink right at that spot. It was both exciting and surreal.

We came home from our short trip feeling energized and inspired, which is really the best feeling to come home with (and that doesn’t always happen!). I really wanted to create my own version of this drink, so I did and we have a recipe for you all today! My lavender plant was looking kind of sad so I snipped some thyme instead and also swapped the lemons out for Meyer lemons because they’re my absolute favorite and their season is right around the corner. This cocktail is perfect anytime, seriously. Light, refreshing and super tasty. Enjoy!


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bees_knees_recipe

Meyer Lemon and Thyme Bees Knees

Makes 2

Ingredients:
4 ounces gin
2 ounces fresh Meyer lemon juice
2 ounces honey syrup (1 ounce honey dissolved in 1 ounce water)
Ice
thyme sprigs
slices fresh Meyer lemon

Directions:

1) Pour gin, lemon juice and honey syrup into a cocktail shaker and fill with ice, close lid and shake vigorously for 1 minute.
2) Fill two glasses with ice and slices of Meyer lemons. Divide contents of cocktail shaker into prepared glasses.
3) Run thyme sprigs between fingers to release oils and stir sprig into each cocktail. Serve.

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