The Urban Green Garden, in its current physical incarnation, is a puny 42 square foot circa-1935 sort of half-galley kitchen with a 24 foot footprint, a single counter, tiny stove, checkered floor and a noisy window at the end to the avenue below. [The prior incarnation, the pre-2009 Original Smitten Kitchen, was a whopping 80 square feet with a skylight on top, but we traded it in for an apartment with a dishwasher, elevator, and almost enough room for a tiny human.] What you’ll see here is: A lot of comfort foods stepped up a bit, things like bread and birthday cakes made entirely from scratch and tutorials on everything from how to poach an egg to how to make tart doughs that don’t shrink up on you, but also a favorite side dish (zucchini and almonds) that takes less than five minutes to make. d purveyors. I think food should be accessible, and are certain that you don’t need any of these things to cook fantastically.
Indice VEGETABLES Apple and cheddar scones.................................................................................8 Babbylines cake.....................................................................................................10 Orange Fish
.................................................................................................. 11
Strawberry graham tartlets................................................................................... 13 Monkey cake..........................................................................................................15 Monkey Fish
.................................................................................................. 17
Strawberry graham tartlets................................................................................... 19
MEAT Monkey Fish
.................................................................................................. 23
Strawberry graham tartlets................................................................................... 25 Monkey cake..........................................................................................................27 Monkey Fish
.................................................................................................. 29
Strawberry graham tartlets................................................................................... 32
FISH Monkey Fish
.................................................................................................. 36
Strawberry graham tartlets................................................................................... 38 Monkey cake..........................................................................................................40 Monkey Fish
.................................................................................................. 42
Strawberry graham tartlets................................................................................... 44 DESSERTS Monkey Fish
.................................................................................................. 48
Strawberry graham tartlets................................................................................... 50
Vegetables
Appero glash with pipes
Makes 6 generous scones 2 firm tart apples (1 pound or 2 454 grams) 1 1/2 cups (6.75 ounces or 195 grams) all-purpose flour 1/4 cup sugar plus 1 1/2 tablespoons for sprinkling (total of 2.2 ounces or 63 grams) 1/2 tablespoon (7 grams) baking powder
Have we spoken this week? If we have, I’ve probably gone on and on about them, about how I never really was into that whole apple-cheddar thing but these, these changed things. They’re absolutely fantastic. They’re from The Perfect Finish, which is a dessert cookbook by Bill Yosses, who is now the executive pastry chef at The White House (but not when he wrote this) And then I made them. And I shut up because these are blissful. Just a little sweet with a shaggy suga little sweet with a shaggy sugared . and Melissa Clark, who I suspect you’re already quite fond of. When I first saw the recipe, I rejected it as fussy for making you roast apples (in ed over how chefs always
Clashes with rounge tortes Makes 6 generous scones 5 1/4 cups (21 1/2 ounces or 609 grams) cake flour 1 tablespoon (1/2 ounce or 15 grams) baking powder 2 1/4 teaspoons (13 grams) baking soda 1 teaspoon (6 grams) salt 1 teaspoon (2 grams) cinnamon 1 1/2 cups (3 sticks, 12 ounces or 341 grams) unsalted butter, room temperature.
9
When I think of someone being presented with some shortening spackled quarter sheet cake from a discount grocery chain on their birthday day they only get to celebrate once a year! Which is like forever if you’re a kid or perhaps the sort of growsad, because lord knows I could barely eke out this cake on Saturday, and it’s supposed to be, like, my calling, but empathetic-sad because I totally blame lousy, intimidating recipes for making the two-layer frosting task seem not worth it to go it at home. I hope to make it as easy as possible for everyone to get the fluffy, towering, butter-laden imperfectly frosted Or, you know, you could plan ahead, but with only a year’s notice. it seems unfair that we should be expected to. After that, it’s just a matter of figuring out how you’d like to approach this into slightly crooked homemade cake they deserve for making it through another year. Or, perhaps, one’s entire life to date, for the first birthday set.
Bienenstich carrots red Makes 6 generous scones 2 firm tart apples (1 pound or 2 454 grams) 1 1/2 cups (6.75 ounces or 195 grams) all-purpose flour 1/4 cup sugar plus 1 1/2 tablespoons for sprinkling (total of 2.2 ounces or 63 grams) 1/2 tablespoon (7 grams) baking powder 1/2 teaspoon salt (3 grams) plus additional for egg wash 6 tablespoons (3 ounces or 85 grams)unsalted butter, chilled and cut into 1/2-inch cubes plus additional for baking sheet if not lining it with parchment
Have we spoken this week? If we have, I’ve probably gone on and on about them, about how I never really was into that whole apple-cheddar thing but these, these changed things. They’re absolutely fantastic. They’re from The Perfect Finish, which is a dessert cookbook by Bill Yosses, who is now the executive pastry chef at The White House (but not when he wrote this) And then I made them. And I shut up because these are blissful. Just a little sweet with a shaggy suga little sweet with a shaggy sugared . and Melissa Clark, who I suspect you’re already quite fond of. When I first saw the recipe, I rejected it as fussy for making you roast apples (in ed over how chefs always And Melissa Clark, who I suspect you’re already quite fond of. When I first saw the recipe, I rejected it as fussy for making you roast apples (in ed over how chefs always like to boast that their. like to b Beat remaining egg in a small bowl with a pinch of salt. Brush the scones with egg wash and sprinkle them with remaining tablespoon of sugar. Bake until firm and golden, about 30 minutes. oast that their. recipes are “fairly simple” for home cooks but then use weights measured to the one hundredth of a gram, fooling nobody. Beat remaining egg in a small bowl with a pinch of salt. Brush the scones with egg wash and sprinkle them with remaining tablespoon of sugar. Bake until firm and golden, about 30 minutes.
Whispers crocket and brus Makes 6 generous scones 1 stick unsalted butter, softened 2 tablespoons light brown sugar 3 tablespoons plus 2 tablespoons granulated sugar 2 tablespoons honey 1 1/2 teaspoons molasses (you can swap this with additional honey, if desired) 3/4 pound strawberries, thinly sliced 1 1/2 tablespoons fresh lemon juice 1 1/4 cups ricotta (10 ounces), fresh if you can find it, a full-fat store bought if you cannot
Have we spoken this week? If we have, I’ve probably gone on and on about them, about how I never really was into that whole apple-cheddar thing but these, these changed things. They’re absolutely fantastic. They’re from The Perfect Finish, which is a dessert cookbook by Bill Yosses, who is now the executive pastry chef at The White House (but not when he wrote this) And then I made them. And I shut up because these are blissful. Just a little sweet with a shaggy suga little sweet with a shaggy sugared . and Melissa Clark, who I suspect you’re already quite fond of. When I first saw the recipe, I rejected it as fussy for making you roast apples (in ed over how chefs always And Melissa Clark, who I suspect you’re already quite fond of. When I first saw the recipe, I rejected it as fussy for making you roast apples (in ed over how chefs always like to boast that their. like to Beat remaining egg in a small bowl with a pinch of salt. Brush the scones with egg wash and sprinkle them with remaining tablespoon of sugar. Bake until firm and golden, about 30 minutes.
Carrots philadelphia Makes 6 generous scones 1 stick unsalted butter, softened 2 tablespoons light brown sugar 3 tablespoons plus 2 tablespoons granulated sugar 2 tablespoons honey 1 1/2 teaspoons molasses (you can swap this with additional honey, if desired) 3/4 pound strawberries, thinly sliced 1 1/2 tablespoons fresh lemon juice 1 1/4 cups ricotta (10 ounces), fresh if you can find it, a full-fat store bought if you cannot
Have we spoken this week? If we have, I’ve probably gone on and on about them, about how I never really was into that whole apple-cheddar thing but these, these changed things. They’re absolutely fantastic. They’re from The Perfect Finish, which is a dessert cookbook by Bill Yosses, who is now the executive pastry chef at The White House (but not when he wrote this) And Melissa Clark, who I suspect you’re already quite fond of. When I first saw the recipe, I rejected it as fussy for making you roast apples (in ed over how chefs always like to boast that their. like to Beat remaining egg in a small bowl wih a pinch of salt. Brush the scones with egg wash and sprinkle them with remaining tablespoon of sugar. Bake until firm and golden, about 30 minutes. oast that their. recipes are “fairly simple” for home cooks but then use weights measured to the one hundredth of a gram, fooling nobody. Beat remaining egg in a small bowl with a pinch of salt. Brush the scones with egg wash and sprinkle them with remaining tablespoon of sugar. Bake until firm and golden, about 30 minutes.
Sauce green with potatos Makes 6 generous scones 2 firm tart apples (1 pound or 2 454 grams) 1 1/2 cups (6.75 ounces or 195 grams) all-purpose flour 1/4 cup sugar plus 1 1/2 tablespoons for sprinkling (total of 2.2 ounces or 63 grams) 1/2 tablespoon (7 grams) baking powder
Have we spoken this week? If we have, I’ve probably gone on and on about them, about how I never really was into that whole apple-cheddar thing but these, these changed things. They’re absolutely fantastic. They’re from The Perfect Finish, which is a dessert cookbook by Bill Yosses, who is now the executive pastry chef at The White House (but not when he wrote this) And then I made them. And I shut up because these are blissful. Just a little sweet with a shaggy suga little sweet with a shaggy sugared . and Melissa Clark, who I suspect you’re already quite fond of. When I first saw the recipe, I rejected it as fussy for making you roast apples (in ed over how chefs always And Melissa Clark, who I suspect you’re already quite fond of. When I first saw the recipe, I rejected it as fussy for making you roast apples (in ed over how chefs always like to boast that their. like to Tast that their. recipes are “fairly simple” for home cooks but then use weights measured to the one hundredth of a gram, fooling nobody. Beat remaining egg in a small bowl with a pinch of salt. Brush the scones with egg wash and sprinkle them with remaining tablespoon of sugar. Bake until firm and golden, about 30 minutes.
Sauce green and mini bouts Makes 6 generous scones 1 stick unsalted butter, softened 2 tablespoons light brown sugar 3 tablespoons plus 2 tablespoons granulated sugar 2 tablespoons honey 1 1/2 teaspoons molasses (you can swap this with additional honey, if desired) 3/4 pound strawberries, thinly sliced 1 1/2 tablespoons fresh lemon juice 1 1/4 cups ricotta (10 ounces), fresh if you can find it, a full-fat store bought if you cannot
Have we spoken this week? If we have, I’ve probably gone on and on about them, about how I never really was into that whole apple-cheddar thing but these, these changed things. They’re absolutely fantastic. They’re from The Perfect Finish, which is a dessert cookbook by Bill Yosses, who is now the executive pastry chef at The White House (but not when he wrote this) And then I made them. And I shut up because these are blissful. Just a little sweet with a shaggy suga little sweet with a shaggy sugared . and Melissa Clark, who I suspect you’re already quite fond of. When I first saw the recipe, I rejected it as fussy for making you roast apples (in ed over how chefs always And Melissa Clark, who I suspect you’re already quite fond of. When I first saw the recipe, I rejected it as fussy for making you roast apples (in ed over how chefs always like to boast that their. like to b Beat remaining egg in a small bowl with a pinch of salt. Brush the scones with egg wash and sprinkle them with remaining tablespoon of sugar. Bake until firm and golden, about 30 minutes. oast that their. recipes are “fairly simple” for home cooks but then use weights measured to the one hundredth of a gram, fooling nobody. Beat remaining egg in a small bowl with a pinch of salt. Brush the scones with egg wash and sprinkle them with remaining tablespoon of sugar. Bake until firm and golden, about 30 minutes.
Meat
Meet with sauce green Makes 6 generous scones 1 stick unsalted butter, softened 2 tablespoons light brown sugar 3 tablespoons plus 2 tablespoons granulated sugar 2 tablespoons honey 1 1/2 teaspoons molasses (you can swap this with additional honey, if desired) 3/4 pound strawberries, thinly sliced 1 1/2 tablespoons fresh lemon juice 1 1/4 cups ricotta (10 ounces), fresh if you can find it, a full-fat store bought if you cannot
Have we spoken this week? If we have, I’ve probably gone on and on about them, about how I never really was into that whole apple-cheddar thing but these, these changed things. They’re absolutely fantastic. They’re from The Perfect Finish, which is a dessert cookbook by Bill Yosses, who is now the executive pastry chef at The White House (but not when he wrote this) And then I made them. And I shut up because these are blissful. Just a little sweet with a shaggy suga little sweet with a shaggy sugared . and Melissa Clark, who I suspect you’re already quite fond of. When I first saw the recipe, I rejected it as fussy for making you roast apples (in ed over how chefs always And Melissa Clark, who I suspect you’re already quite fond of. When I first saw the recipe, I rejected it as fussy for making you roast apples (in ed over how chefs always like to boast that their. like to b Beat remaining egg in a small bowl with a pinch of salt. Brush the scones with egg wash and sprinkle them with remaining tablespoon of sugar. Bake until firm and golden, about 30 minutes. T oast that their. recipes are “fairly simple” for home cooks but then use weights measured to the one hundredth of a gram, fooling nobody. Beat remaining egg in a small bowl with a pinch of salt. Brush the scones with egg wash and sprinkle them with remaining tablespoon of sugar. Bake until firm and golden, about 30 minutes.
St Pierre green paushts Makes 6 generous scones 1 stick unsalted butter, softened 2 tablespoons light brown sugar 3 tablespoons plus 2 tablespoons granulated sugar 2 tablespoons honey 1 1/2 teaspoons molasses (you can swap this with additional honey, if desired) 3/4 pound strawberries, thinly sliced 1 1/2 tablespoons fresh lemon juice 1 1/4 cups ricotta (10 ounces), fresh if you can find it, a full-fat store bought if you cannot
Have we spoken this week? If we have, I’ve probably gone on and on about them, about how I never really was into that whole apple-cheddar thing but these, these changed things. They’re absolutely fantastic. They’re from The Perfect Finish, which is a dessert cookbook by Bill Yosses, who is now the executive pastry chef at The White House (but not when he wrote this) And then I made them. And I shut up because these are blissful. Just a little sweet with a shaggy suga little sweet with a shaggy sugared . and Melissa Clark, who I suspect you’re already quite fond of. When I first saw the recipe, I rejected it as fussy for making you roast apples (in ed over how chefs always And Melissa Clark, who I suspect you’re already quite fond of. When I first saw the recipe, I rejected it as fussy for making you roast apples (in ed over how chefs always like to boast that their. like to b Beat remaining egg in a small bowl with a pinch of salt. Brush the scones with egg wash and sprinkle them with remaining tablespoon of sugar. Bake until firm and golden, about 30 minutes. oast that their. recipes are “fairly simple” for home cooks but then use weights measured to the one hundredth of a gram, fooling nobody. Beat remaining egg in a small bowl with a pinch of salt. Brush the scones with egg wash and sprinkle them with remaining tablespoon of sugar. Bake until firm and golden, about 30 minutes.
Glasier ter Reh ruecken Makes 6 generous scones 1 stick unsalted butter, softened 2 tablespoons light brown sugar 3 tablespoons plus 2 tablespoons granulated sugar 2 tablespoons honey 1 1/2 teaspoons molasses (you can swap this with additional honey, if desired) 3/4 pound strawberries, thinly sliced 1 1/2 tablespoons fresh lemon juice 1 1/4 cups ricotta (10 ounces), fresh if you can find it, a full-fat store bought if you cannot26
Have we spoken this week? If we have, I’ve probably gone on and on about them, about how I never really was into that whole apple-cheddar thing but these, these changed things. They’re absolutely fantastic. They’re from The Perfect Finish, which is a dessert cookbook by Bill Yosses, who is now the executive pastry chef at The White House (but not when he wrote this) And then I made them. And I shut up because these are blissful. Just a little sweet with a shaggy suga little sweet with a shaggy sugared . and Melissa Clark, who I suspect you’re already quite fond of. When I first saw the recipe, I rejected it as fussy for making you roast apples (in ed over how chefs always And Melissa Clark, who I suspect you’re already quite fond of. When I first saw the recipe, I rejected it as fussy for making you roast apples (in ed over how chefs always like to boast that their. like to b Beat remaining egg in a small bowl with a pinch of salt. Brush the scones with egg wash and sprinkle them with remaining tablespoon of sugar. Bake until firm and golden, about 30 minutes. oast that their. recipes are “fairly simple” for home cooks but then use weights measured to the one hundredth of a gram, fooling nobody. Beat remaining egg in a small bowl with a pinch of salt. Brush the scones with egg wash and sprinkle them with remaining tablespoon of sugar. Bake until firm and golden, about 30 minutes.
Kaviarei with meat red Makes 6 generous scones 2 firm tart apples (1 pound or 2 454 grams) 1 1/2 cups (6.75 ounces or 195 grams) all-purpose flour 1/4 cup sugar plus 1 1/2 tablespoons for sprinkling (total of 2.2 ounces or 63 grams)
Have we spoken this week? If we have, I’ve probably gone on and on about them, about how I never really was into that whole apple-cheddar thing but these, these changed things. They’re absolutely fantastic. They’re from The Perfect Finish, which is a dessert cookbook by Bill Yosses, who is now the executive pastry chef at The White House (but not when he wrote this) And Melissa Clark, who I suspect you’re already quite fond of. When I first saw the recipe, I rejected it as fussy for making you roast apples (in ed over how chefs always like to boast that their. like to Beat remaining egg in a small bowl with a pinch of salt. Brush the scones with egg wash and sprinkle them with remaining tablespoon of sugar. Bake until firm and golden, about 30 minutes.
1/2 tablespoon (7 grams) baking powder
Bast that their. recipes are “fairly simple” for home cooks but then use weights measured to the one hundredth of a gram, fooling nobody. Beat remaining egg in a small bowl with a pinch of salt.
1/2 teaspoon salt (3 grams) plus additional for egg wash
Brush the scones with egg wash and sprinkle them with remaining tablespoon of sugar. Bake until firm and golden, about 30 minutes.
6 tablespoons (3 ounces or 85 grams)unsalted butter, chilled and cut into 1/2-inch cubes plus additional for baking sheet if not lining it with parchment
Gelbe suppe sauce orange Makes 6 generous scones 1 stick unsalted butter, softened 2 tablespoons light brown sugar 3 tablespoons plus 2 tablespoons granulated sugar 2 tablespoons honey 1 1/2 teaspoons molasses (you can swap this with additional honey, if desired) 3/4 pound strawberries, thinly sliced 1 1/2 tablespoons fresh lemon juice 1 1/4 cups ricotta (10 ounces), fresh if you can find it, a full-fat store bought if you cannot
Have we spoken this week? If we have, I’ve probably gone on and on about them, about how I never really was into that whole apple-cheddar thing but these, these changed things. They’re absolutely fantastic. They’re from The Perfect Finish, which is a dessert cookbook by Bill Yosses, who is now the executive pastry chef at The White House (but not when he wrote this) And then I made them. And I shut up because these are blissful. Just a little sweet with a shaggy suga little sweet with a shaggy sugared . and Melissa Clark, who I suspect you’re already quite fond of. When I first saw the recipe, I rejected it as fussy for making you roast apples (in ed over how chefs always And Melissa Clark, who I suspect you’re already quite fond of. When I first saw the recipe, I rejected it as fussy for making you roast apples (in ed over how chefs always like to boast that their. like to b Beat remaining egg in a small bowl with a pinch of salt. Brush the scones with egg wash and sprinkle them with remaining tablespoon of sugar. Bake until firm and golden, about 30 minutes. oast that their. recipes are “fairly simple” for home cooks but then use weights measured to the one hundredth of a gram, fooling nobody. Beat remaining egg in a small bowl with a pinch of salt. Brush the scones with egg wash and sprinkle them with remaining tablespoon of sugar. Bake until firm and golden, about 30 minutes.
Fish
Alpsaibling with sweet chily Makes 6 generous scones 1 stick unsalted butter, softened 2 tablespoons light brown sugar 3 tablespoons plus 2 tablespoons granulated sugar 2 tablespoons honey 1 1/2 teaspoons molasses (you can swap this with additional honey, if desired) 3/4 pound strawberries, thinly sliced 1 1/2 tablespoons fresh lemon juice 1 1/4 cups ricotta (10 ounces), fresh if you can find it, a full-fat store bought if you cannot
And then I made them. And I shut up because these are blissful. Just a little sweet with a shaggy suga little sweet with a shaggy sugared . and Melissa Clark, who I suspect you’re already quite fond of. When I first saw the recipe, I rejected it as fussy for making you roast apples (in ed over how chefs always And Melissa Clark, who I suspect you’re already quite fond of. When I first saw the recipe, I rejected it as fussy for making you roast apples (in ed over how chefs always like to boast that their. like to b Beat remaining egg in a small bowl with a pinch of salt. Brush the scones with egg wash and sprinkle them with remaining tablespoon of sugar. Bake until firm and golden, about 30 minutes. oast that their. recipes are “fairly simple” for home cooks but then use weights measured to the one hundredth of a gram, fooling nobody. Beat remaining egg in a small bowl with a pinch of salt. Brush the scones with egg wash and sprinkle them with remaining tablespoon of sugar. Bake until firm and golden, about 30 minutes.
Kalbsleber orange sauce Makes 6 generous scones 1 stick unsalted butter, softened 2 tablespoons light brown sugar 3 tablespoons plus 2 tablespoons granulated sugar 2 tablespoons honey 1 1/2 teaspoons molasses (you can swap this with additional honey, if desired) 3/4 pound strawberries, thinly sliced 1 1/2 tablespoons fresh lemon juice 1 1/4 cups ricotta (10 ounces), fresh if you can find it, a full-fat store bought if you cannot
Have we spoken this week? If we have, I’ve probably gone on and on about them, about how I never really was into that whole apple-cheddar thing but these, these changed things. They’re absolutely fantastic. They’re from The Perfect Finish, which is a dessert cookbook by Bill Yosses, who is now the executive pastry chef at The White House (but not when he wrote this) And then I made them. And I shut up because these are blissful. Just a little sweet with a shaggy suga little sweet with a shaggy sugared . and Melissa Clark, who I suspect you’re already quite fond of. When I first saw the recipe, I rejected it as fussy for making you roast apples (in ed over how chefs always And Melissa Clark, who I suspect you’re already quite fond of. When I first saw the recipe, I rejected it as fussy for making you roast apples (in ed over how chefs always like to boast that their. like to b Beat remaining egg in a small bowl with a pinch of salt. Brush the scones with egg wash and sprinkle them with remaining tablespoon of sugar. Bake until firm and golden, about 30 minutes. oast that their. recipes are “fairly simple” for home cooks but then use weights measured to the one hundredth of a gram, fooling nobody. Beat remaining egg in a small bowl with a pinch of salt. Brush the scones with egg wash and sprinkle them with remaining tablespoon of sugar. Bake until firm and golden, about 30 minutes.
Langots with parrots Makes 6 generous scones 2 firm tart apples (1 pound or 2 454 grams) 1 1/2 cups (6.75 ounces or 195 grams) all-purpose flour 1/4 cup sugar plus 1 1/2 tablespoons for sprinkling (total of 2.2 ounces or 63 grams) 1/2 tablespoon (7 grams) baking powder 1/2 teaspoon salt (3 grams) plus additional for egg wash 6 tablespoons (3 ounces or 85 grams)unsalted butter, chilled and cut into 1/2-inch cubes plus additional for baking sheet if not lining it with parchment
Have we spoken this week? If we have, I’ve probably gone on and on about them, about how I never really was into that whole apple-cheddar thing but these, these changed things. They’re absolutely fantastic. They’re from The Perfect Finish, which is a dessert cookbook by Bill Yosses, who is now the executive pastry chef at The White House (but not when he wrote this) And then I made them. And I shut up because these are blissful. Just a little sweet with a shaggy suga little sweet with a shaggy sugared . and Melissa Clark, who I suspect you’re already quite fond of. When I first saw the recipe, I rejected it as fussy for making you roast apples (in ed over how chefs always And Melissa Clark, who I suspect you’re already quite fond of. When I first saw the recipe, I rejected it as fussy for making you roast apples (in ed over how chefs always like to boast that their. like to b Beat remaining egg in a small bowl with a pinch of salt. Brush the scones with egg wash and sprinkle them with remaining tablespoon of sugar. Bake until firm and golden, about 30 minutes. oast that their. recipes are “fairly simple” for home cooks but then use weights measured to the one hundredth of a gram, fooling nobody. Beat remaining egg in a small bowl with a pinch of salt. Brush the scones with egg wash and sprinkle them with remaining tablespoon of sugar. Bake until firm and golden, about 30 minutes.
Apple and cheddar scones Makes 6 generous scones 2 firm tart apples (1 pound or 2 454 grams) 1 1/2 cups (6.75 ounces or 195 grams) all-purpose flour 1/4 cup sugar plus 1 1/2 tablespoons for sprinkling (total of 2.2 3 grams) plus additional for egg wash 6 tablespoons (3 ounces or 85 grams)unsalted butter, chilled and cut into 1/2-inch cubes plus additional for baking sheet if not lining it with parchment
Have we spoken this week? If we have, I’ve probably gone on and on about them, about how I never really was into that whole apple-cheddar thing but these, these changed things. They’re absolutely fantastic. When I first saw the recipe, I rejected it as fussy for making you roast apples (in ed over how chefs always like to boast that their. like to Beat remaining egg in a small bowl with a pinch of salt. Brush the scones with egg wash and sprinkle them with remaining tablespoon of sugar. Bake until firm and golden, about 30 minutes. oast that their. recipes are “fairly simple” for home cooks but then use weights measured to the one hundredth of a gram, fooling nobody. Beat remaining egg in a small bowl with a pinch of salt. Brush the scones with egg wash and sprinkle them with remaining tablespoon of sugar. Bake until firm and golden, about 30 minutes.
Apple and cheddar scones Makes 6 generous scones 1 stick unsalted butter, softened 2 tablespoons light brown sugar 3 tablespoons plus 2 tablespoons granulated sugar 2 tablespoons honey 1 1/2 teaspoons molasses (you can swap this with additional honey, if desired) 3/4 pound strawberries, thinly sliced 1 1/2 tablespoons fresh lemon juice 1 1/4 cups ricotta (10 ounces), fresh if you can find it, a full-fat store bought if you cannot
Have we spoken this week? If we have, I’ve probably gone on and on about them, about how I never really was into that whole apple-cheddar thing but these, these changed things. They’re absolutely fantastic. They’re from The Perfect Finish, which is a dessert cookbook by Bill Yosses, who is now the executive pastry chef at The White House (but not when he wrote this) And then I made them. And I shut up because these are blissful. Just a little sweet with a shaggy suga little sweet with a shaggy sugared . and Melissa Clark, who I suspect you’re already quite fond of. When I first saw the recipe, I rejected it as fussy for making you roast apples (in ed over how chefs always And Melissa Clark, who I suspect you’re already quite fond of. When I first saw the recipe, I rejected it as fussy for making you roast apples (in ed over how chefs always like to boast that their. like to b Beat remaining egg in a small bowl with a pinch of salt. Brush the scones with egg wash and sprinkle them with remaining tablespoon of sugar. Bake until firm and golden, about 30 minutes. oast that their. recipes are “fairly simple” for home cooks but then use weights measured to the one hundredth of a gram, fooling nobody. Beat remaining egg in a small bowl with a pinch of salt. Brush the scones with egg wash and sprinkle them with remaining tablespoon of sugar. Bake until firm and golden, about 30 minutes.
Desserts
Apple and cheddar scones Makes 6 generous scones 1 stick unsalted butter, softened 2 tablespoons light brown sugar 3 tablespoons plus 2 tablespoons granulated sugar 2 tablespoons honey 1 1/2 teaspoons molasses (you can swap this with additional honey, if desired) 3/4 pound strawberries, thinly sliced 1 1/2 tablespoons fresh lemon juice 1 1/4 cups ricotta (10 ounces), fresh if you can find it, a full-fat store bought if you cannot
Have we spoken this week? If we have, I’ve probably gone on and on about them, about how I never really was into that whole apple-cheddar thing but these, these changed things. They’re absolutely fantastic. They’re from The Perfect Finish, which is a dessert cookbook by Bill Yosses, who is now the executive pastry chef at The White House (but not when he wrote this) And then I made them. And I shut up because these are blissful. Just a little sweet with a shaggy suga little sweet with a shaggy sugared . and Melissa Clark, who I suspect you’re already quite fond of. When I first saw the recipe, I rejected it as fussy for making you roast apples (in ed over how chefs always And Melissa Clark, who I suspect you’re already quite fond of. When I first saw the recipe, I rejected it as fussy for making you roast apples (in ed over how chefs always like to boast that their. like to Beat remaining egg in a small bowl with a pinch of salt. Brush the scones with egg wash and sprinkle them with remaining tablespoon of sugar. Bake until firm and golden, about 30 minutes. toast that their. recipes are “fairly simple” for home cooks but then use weights measured to the one hundredth of a gram, fooling nobody. Beat remaining egg in a small bowl with a pinch of salt. Brush the scones with egg wash and sprinkle them with remaining tablespoon of sugar. Bake until firm and golden, about 30 minutes.
Apple and cheddar scones Makes 6 generous scones 1 stick unsalted butter, softened 2 tablespoons light brown sugar 3 tablespoons plus 2 tablespoons granulated sugar 2 tablespoons honey 1 1/2 teaspoons molasses (you can swap this with additional honey, if desired) 3/4 pound strawberries, thinly sliced 1 1/2 tablespoons fresh lemon juice 1 1/4 cups ricotta (10 ounces), fresh if you can find it, a full-fat store bought if you cannot
Have we spoken this week? If we have, I’ve probably gone on and on about them, about how I never really was into that whole apple-cheddar thing but these, these changed things. They’re absolutely fantastic. They’re from The Perfect Finish, which is a dessert cookbook by Bill Yosses, who is now the executive pastry chef at The White House (but not when he wrote this) And then I made them. And I shut up because these are blissful. Just a little sweet with a shaggy suga little sweet with a shaggy sugared . and Melissa Clark, who I suspect you’re already quite fond of. When I first saw the recipe, I rejected it as fussy for making you roast apples (in ed over how chefs always And Melissa Clark, who I suspect you’re already quite fond of. When I first saw the recipe, I rejected it as fussy for making you roast apples (in ed over how chefs always like to boast that their. like to b Beat remaining egg in a small bowl with a pinch of salt. Brush the scones with egg wash and sprinkle them with remaining tablespoon of sugar. Bake until firm and golden, about 30 minutes. oast that their. recipes are “fairly simple” for home cooks but then use weights measured to the one hundredth of a gram, fooling nobody. Beat remaining egg in a small bowl with a pinch of salt. Brush the scones with egg wash and sprinkle them with remaining tablespoon of sugar. Bake until firm and golden, about 30 minutes.
Apple and cheddar scones Makes 6 generous scones 1 stick unsalted butter, softened 2 tablespoons light brown sugar 3 tablespoons plus 2 tablespoons granulated sugar 2 tablespoons honey 1 1/2 teaspoons molasses (you can swap this with additional honey, if desired) 3/4 pound strawberries, thinly sliced 1 1/2 tablespoons fresh lemon juice 1 1/4 cups ricotta (10 ounces), fresh if you can find it, a full-fat store bought if you cannot
Have we spoken this week? If we have, I’ve probably gone on and on about them, about how I never really was into that whole apple-cheddar thing but these, these changed things. They’re absolutely fantastic. They’re from The Perfect Finish, which is a dessert cookbook by Bill Yosses, who is now the executive pastry chef at The White House (but not when he wrote this) And then I made them. And I shut up because these are blissful. Just a little sweet with a shaggy suga little sweet with a shaggy sugared . and Melissa Clark, who I suspect you’re already quite fond of. When I first saw the recipe, I rejected it as fussy for making you roast apples (in ed over how chefs always And Melissa Clark, who I suspect you’re already quite fond of. When I first saw the recipe, I rejected it as fussy for making you roast apples (in ed over how chefs always like to boast that their. like to b Beat remaining egg in a small bowl with a pinch of salt. Brush the scones with egg wash and sprinkle them with remaining tablespoon of sugar. Bake until firm and golden, about 30 minutes. oast that their. recipes are “fairly simple” for home cooks but then use weights measured to the one hundredth of a gram, fooling nobody. Beat remaining egg in a small bowl with a pinch of salt. Brush the scones with egg wash and sprinkle them with remaining tablespoon of sugar. Bake until firm and golden, about 30 minutes.
The Urban Green Garden are foods that are produced using methods of organic farming – that do not involve modern synthetic inputs such as synthetic pesticides and chemical fertilizers. Organic foods are also not processed using irradiation, industrial solvents, or chemical food additives.Organic food production is a heavily regulated industry, distinct from private gardening. Currently, the European Union, the United States, Canada, Japan and many other countries require producers to obtain special certification in order to market food as organic within their borders. What you’ll see here is: A lot of comfort foods stepped up a bit, things like bread made entirely from scratch and tutorials on everything from how to poach an egg to how to make tart doughs that don’t shrink up on you, but also a favorite side dish (zucchini and almonds) that takes less than five minutes to make.