Author: Evan

  • Earl Grey Tea Shortbread

    In a medium-sized bowl, cream together 2 sticks (8 ounces, 1 cup) unsalted butter ¾ cup sugar 1 tsp salt with a mixer or by hand. Add 2 cups unbleached all-purpose flour 2 TBL Earl Grey tea (about 6 teabags if you don’t have loose tea) and blend until the mixture resembles fine cornmeal. Form […]

  • Roasted Beet & Garlic Linguine with Walnuts & Feta

    Roasted Beet & Garlic Linguine with Walnuts & Feta

    Even if this weren’t so delicious, it would be worth it for the color alone.

  • Pasta with Carrot Miso Sauce

    Pasta with Carrot Miso Sauce

    This looks like perfect M&C, but it’s vegan and umami-ful. The sauce can be used for other purposes (on vegetables, for example).

  • Biscotti

    Biscotti

    We have worked our way through variety of source recipes to finally settle on this one. They are perfect for dipping in vin santo or coffee.

  • Onion Caraway Shortbread

    In a medium frying pan, melt 2 tsp butter over medium heat. Add 1 cup finely chopped onion (1 medium) and cook, stirring occasionally, until it is soft and the edges are brown. Put aside in a bowl to cool thoroughly. Position a rack in the middle of the oven. Preheat the oven to 350º […]

  • Sesame Seed Cookies

    In a large skillet over medium-high heat, lightly toast 1 ¾ cups sesame seeds This will probably be easier to do in two batches. Set aside in a pie plate or similar. In a stand mixer, beat 1 cup butter, softened (2 sticks) 1 scant cup granulated sugar until smooth and pale, about one minute. […]

  • Pumpkin Seed Hummus

    Place in a food processor or a blender 2 cups toasted pumpkin seeds 2 large garlic cloves Pulse until uniformly ground, scraping down the sides as needed. The mixture will be rough and sandy looking. Add 2 Tbl Dijon mustard ½ cup rice vinegar and pulse to combine. With the motor running, slowly drizzle in […]

  • Cranberry Walnut Buckwheat Shortbread

    Cranberry Walnut Buckwheat Shortbread

    Preheat the oven to 350º F and lightly grease five 4-inch tart pans (see note at end). In a stand mixer, combine ½ cup coconut oil ¼ cup maple syrup 1 tsp vanilla extract Add 1 cup buckwheat flour ½ tsp salt ½ tsp cinnamon Mix until the dough is smooth. Add 1 cup finely […]

  • Curried Cauliflower & Potato Soup

    Roasting the cauliflower first adds depth. The tomato and coconut milk give the broth a rich, silky texture.

  • Hazelnut Sticks

    Hazelnut Sticks

    Line the bottom and sides of a 9×5 loaf pan with foil. (See note at the end of these directions for how to do this painlessly.) In a food processor, combine ⅔ cup raw hazelnuts (with skins still on them) 1¼ cups unbleached all-purpose flour scant ½ cup sugar ¼ tsp salt Pulse until the […]

  • Pâte Sucrée

    This is a sweet tart dough. Makes 2 tart shells. Use one, freeze one to use later. Sift 16 ounces (about 1⅝ cups) all purpose flour and set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream 8 ounces (2 sticks) butter 5.5 ounces granulated sugar on high speed until […]

  • Fig and Hazelnut Tart

    Fig and Hazelnut Tart

    In an 8- to 10-inch tart pan, make ½ recipe for Pâte Sucrée (Sweet Tart Dough), blind baked and cooled Preheat the oven to 375° F. Adjust oven rack to middle position. In a food processor, combine 1 cup blanched hazelnuts, toasted ⅓+ cup granulated sugar scant TBL light brown sugar ½ tsp kosher salt […]

  • Cabbage with Mustard Seeds and Coconut

    1 TBL mustard oil 1 TBL black mustard seeds 2+ curry leaves 1 medium head cabbage, cored and shredded 1 tsp salt ½ tsp sugar 1 tsp chili pepper flakes 4 fresh hot green chilies, cut into long thin strips ⅓-½ cup grated desiccated coconut, unsweetened ground coriander + turmeric as desired Heat the mustard […]

  • Chestnut Honey Shortbread

      1 ½ cups flour ½ cup white rice flour ⅔ cup sugar 1 tsp kosher salt 1 ½ sticks unsalted, cold butter, cut into 1-inch chunks 1 TBL chestnut honey Preheat oven to 325 F. Pulse together the flours, sugar and salt in a food processor. Add the butter and honey and pulse to […]

  • Carrot and Turnip Slaw with Dill

    Peel and grate 1 lb. of carrots and ½ lb. of turnips. Toss with 2 TBL of chopped fresh dill. Whisk together ¼ cup sherry vinegar, 2 TBL olive oil, ¼ tsp cumin, 2 small garlic cloves finely grated, ½ tsp dried red pepper, 1 tsp kosher salt, ½ tsp pepper. Pour the dressing over […]

  • Revani

    Preheat oven to 375º F. Combine in a mixing bowl: ½ cup semolina ⅔ cup flour 1 TBL baking powder In another bowl, mix for a couple minutes: ½ cup sugar 1 TBL olive oil 1 tsp vanilla 4 eggs Combine the liquid and dry ingredients until mixed thoroughly. Pour into a greased 9-inch square […]

  • Socca

    A giant chickpea-flour pancake. So simple and so delicious. Preheat the oven to 425 F and heat a 12-inch cast iron skillet in the oven. Combine 1 cup chickpea flour 1 tsp salt 1 tsp pepper (some people will find this too intense) Stir in 1 cup water at room temperature Stir until the mixture […]

  • Bellevue Granola

    “It’s full of nuts” Preheat oven to 300º F, convection bake if your oven does this trick. In a very large bowl, mix together 6 cups old-fashioned rolled oats (aka oatmeal) 1 cup raw pistachios, hulled 1½ cup raw almonds 1 cup raw pecans 2 cups raw pumpkin seeds, hulled 1 cup raw sunflower seeds […]