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smitten kitchen
grape focaccia with rosemary
Grape Focaccia with RosemaryAdapted from Claudia Fleming’s Last CourseAs I mention above, I tweaked this recipe a lot. I have streamlined several steps, swapped butter with oil (because I’m nuts about the olive oil/sea salt/rosemary combination), used less than she suggested (which, trust me, will not leave this focaccia lacking), swapped powdered milk for a [...][....]
9/8/2010 3:30:51 AM
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smitten kitchen
peach shortbread
Peach ShortbreadI browned the butter when I made these bars and for once, I felt I could actually taste it in the final cookie (when so often it gets buried under other ingredients). By that measurement, it is absolutely worth it. Still, you can make it with straight-up non-browned butter if you are pressed for [...][....]
9/2/2010 10:58:05 PM
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smitten kitchen
fresh tomato sauce
Fresh Tomato Sauce[a.k.a. How to Turn a Bucket of Cheap Tomatoes into a Perfect Pot of Sauce]I’m offering a flexible recipe here because I’ve realized that there are about as many ways to make tomato sauce as there are people who make it. None of them are wrong (though if you dig around comment sections, [...][....]
8/30/2010 9:49:15 PM
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smitten kitchen
perfect blueberry muffins
Perfect Blueberry MuffinsAdapted from Cook’s IllustratedMuffins are really best on the first day (another argument for halved recipes) but I’ve never met one I couldn’t resuscitate split, toasted and patted with salted butter.My major changes: As always, attempted to rewrite this into a one-bowl recipe (because muffins should just not require a lot of work), [...][....]
8/26/2010 7:50:53 PM
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smitten kitchen
eggplant salad toasts
Eggplant Salad ToastsMakes about 8 toasts; double the recipe if you’d like to eat the salad straight or use it in one of the ways suggested above1 medium eggplant, about 3/4 pound, cut into 1/2-inch cubes2 tablespoons olive oil plus additional for oiling baking sheet1/4 teaspoon saltBlack pepper1 teaspoon red wine vinegar1/4 cup crumbled crumbled [...][....]
8/21/2010 8:25:20 PM
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smitten kitchen
raspberry limeade slushies
Raspberry Limeade SlushiesServes 4, generously1 cup freshly squeezed lime juice1 cup raspberries1 cup water4 cups ice2/3 cup sugar1 cup soda waterLime wedges, for serving4 chilled glasses, if you’re feeling fancy (or are interested in your slushie staying slushy longer)In a blender, blend the lime juice, raspberries, water, ice and sugar until slushy. Pour into glasses. [...][....]
8/13/2010 2:51:58 AM
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smitten kitchen
zucchini and almond pasta salad
One year ago: Lighter, Airy Pound Cake and Summer Pea and Roasted Red Pepper Pasta SaladTwo years ago: Key Lime Meltaways and Grilled Eggplant with Caponata SalsaThree years ago: Summer Berry Pudding and Mixed Bean SaladZucchini and Almond Pasta Salad1 1/2 pounds zucchini (2 to 3, depending on size), halved lenthwise and very thinly sliced1 [...][....]
8/9/2010 4:39:52 PM
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smitten kitchen
everyday chocolate cake
Everyday Chocolate CakeAdapted from Magnolia Bakery At HomeMy changes were to streamline the recipe (and shirk some recipe-writing conventions) to make this a one bowl cake, because anything called “everyday” really oughta be in one bowl. I added weights (because then your bowl becomes your measuring cups and look how few dishes you have to [...][....]
8/4/2010 4:19:05 AM
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smitten kitchen
sweet and smoky oven spareribs
Sweet and Smoky Oven SpareribsAdapted from Harold McGee, via The New York Times 6/30/10My only nitpicking about this recipe is that I found them a little sweet for my tastes. Sugar plays an important part in barbecue, in both flavor and caramelization, so I might be hesitant to dial it back by more than 1/4, [...][....]
8/1/2010 1:47:49 AM
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smitten kitchen
nectarine brown butter buckle
Nectarine Brown Butter BuckleThe brown butter flavor in this cake is woefully subtle; I’d hoped it would be louder but there are too many other flavors clamoring for your tastebuds’ attention. This isn’t a bad thing, really.Just a heads-up on the baking time; I had a hard time guessing when the cake was done. I [...][....]
7/28/2010 5:13:53 PM
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smitten kitchen
summer succotash with bacon and croutons
Summer Succotash with Bacon and Garlic CroutonsAdapted, barely, from GourmetI tossed this dish with garlic croutons (below). You could cut the pieces of bread thinner (into 6 1/3-inch slices), and spoon the succotash over it (Gourmet’s suggestion). Two other ideas: nixing the bread, and make this into a pasta or farro salad with some additional [...][....]
7/25/2010 3:17:19 PM
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smitten kitchen
raspberry brown sugar gratin
Raspberry Brown Sugar Gratin [Russian Gratin with Raspberries]Adapted from Jeremiah Tower’s New American Classics via Regina SchramblingThere are a lot of ways you can play around with this — flavoring the sour cream with lemon, vanilla, cinnamon or almond; using a mix of berries, etc. — but it is flawless the way it is. Want [...][....]
7/21/2010 5:26:33 PM
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smitten kitchen
scalloped tomatoes with croutons
Scalloped Tomatoes with CroutonsAdapted, only slightly, from Ina GartenAlthough it will feel blasphemous to add heat to that which is perfect just as it arrived, summer tomatoes, this doesn’t cook them to death, more like wilts them slightly. They’re still juicy (juicier, actually because the heat released all of their awesomeness) and rather than losing [...][....]
7/18/2010 5:19:15 PM
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smitten kitchen
peach blueberry cobbler
Peach Blueberry Cornmeal CobblerAdapted from The Lee Bros. delightful Simple Fresh SouthernMostly, I used the Lee Bros. for their cornmeal biscuit recipe because once I read “cornmeal biscuit” I pretty much couldn’t imagine using anything else. The filling is pretty different from theirs; less sugar, some thickener, less cinnamon and the addition of blueberries, of [...][....]
7/15/2010 5:40:25 PM
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smitten kitchen
thai-style chicken legs
Thai-Style Chicken LegsBarely tweaked (to add instructions, offer alternative ingredients) from Food & WineI warn you, if you serve this with mango slaw, a quick addiction may form.5 garlic cloves, coarsely chopped1/4 cup chopped cilantro (or flat-leaf parsley if you are cilantro-averse)1/4 cup Asian fish sauce*1/4 cup vegetable oil2 tablespoons hoisin sauce (I accidentally doubled [...][....]
7/12/2010 6:30:28 PM
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smitten kitchen
mango slaw with cashews and mint
Mango Slaw with Cashews and Mint2 mangoes, peeled, pitted and julienned1 to 1 1/4 pounds Napa cabbage, halved and sliced very thinly1 red pepper, julienned1/2 red onion, thinly sliced6 tablespoons of fresh lime juice, from about two limes1/4 cup rice vinegar2 tablespoons oil of your choice1/2 teaspoon salt1/4 teaspoon red pepper flakes, or to taste [...][....]
7/8/2010 7:58:00 PM
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smitten kitchen
porch swing
Porch SwingA Blue Smoke cocktail; recipe from Gael Greene’s siteIt had been so long since I’d had one, I’d forgotten that I find them a little, tiny bit sweet. You may not; my husband didn’t, I just don’t like very sweet drinks. The next time I make this, I’ll make a more tart lemonade and [...][....]
7/6/2010 6:23:29 PM
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smitten kitchen
sour cherry pie with almond crumble
Sour Cherry Pie with Almond CrumbleAdapted from The Sweet Melissa Baking BookInfluenced by Melissa Clark, I blind-baked my bottom crust and remembered precisely why I hate blind baking pie crusts so much — the shrinking! I’d have been smart to have left a more generous overhang to crimp into a rim — next time. Nevertheless, [...][....]
7/2/2010 12:35:06 AM
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smitten kitchen
zucchini and ricotta galette
Zucchini and Ricotta GaletteCrust adapted from Williams-Sonoma, filling adapted from a Cook’s Illustrated tartI might be tempted to double the cheese filling next time I make this; it puffed beautifully in the oven but then deflated a bit. Then again, at their current levels, the zucchini and cheese balance each other nicely. There’s something to [...][....]
6/29/2010 4:51:02 PM
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smitten kitchen
strawberry-rhubarb pie, improved
Strawberry Rhubarb PieThe major changes I’ve made to my previous version are that I now use an all-butter crust, I’ve nixed the cinnamon and added lemon instead, swapped cornstarch for tapioca (read why above) I swapped some white sugar for the brown so that it is not overwhelmed by the flavor. I also reduced the [...][....]
6/24/2010 9:59:40 PM
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smitten kitchen
blue cheese and red potato tart
Blue Cheese and Red Potato TartAdapted in a bunch of ways from GourmetI changed a slew of things: I opted out of the San Pellegrino and Plurga, though you don’t need to if you’re feeling fancy. I swapped in my favorite quiche crust these days, which barely shrinks and manages to stay sturdy even without [...][....]
6/22/2010 8:31:17 PM
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smitten kitchen
bread and butter pickles
Bread and Butter PicklesAdapted from The Dispatch Kitchen, a few other sources and personal tasteBig important note, especially if you are unfamiliar with bread and butter pickles: these babies are sweet! So very sweet! So sweet that I thought that the sugar level was a typo but sure enough, every other recipe I found listed [...][....]
6/18/2010 9:56:15 PM
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smitten kitchen
chocolate doughnut holes
Chocolate Doughnut HolesAdapted from Use Real Butter who adapted it from Diana’s DessertsThe most important thing to know about this recipe is that like most cake doughnuts, it makes a very sticky, soft dough. This one was so sticky I actually added a couple extra tablespoons of flour, and still felt panicky as it wanted [...][....]
6/15/2010 9:50:25 PM
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smitten kitchen
crushed peas with smoky sesame dressing
Crushed Peas with Smoky Sesame Dressing1 1/2 pounds fresh peas in pods or about 1 1/2 cups already shelled or frozen and defrosted1/4 cup plain yogurt2 tablespoons tahini (sesame seed paste)1 tablespoon lemon juice2 tablespoons water1/4 teaspoon ground cumin1/4 teaspoon paprika, smoked if you have it1/4 teaspoon salt1 scallions, thinly slicedToasted pitas, cut into wedges, [...][....]
6/11/2010 6:56:25 PM
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smitten kitchen
strawberry-ricotta graham tartlets
Strawberry-Ricotta Graham TartletsAdapted — barely, as the recipe was just about perfect — from Food & Wine1 cup plus 2 tablespoons all-purpose flour, plus more for dusting1/4 cup whole wheat flour, or graham flour if you can get it3/4 teaspoon cinnamon1/2 teaspoon saltPinch of ground cloves1 stick unsalted butter, softened2 tablespoons light brown sugar3 tablespoons [...][....]
6/7/2010 8:44:09 PM
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smitten kitchen
lamb chops with pistachio tapenade
Lamb Chops with Pistachio TapenadeBarely tweaked from Anne Burrell1/2 cup pistachios, shelled and toasted1/2 cup pitted green (what I used) or Cerignola (what Burrell recommends) olives2 tablespoons capers1 clove garlic, smashed1 tablespoon freshly chopped oregano leaves (nixed because mine had gone bad)2 tablespoons freshly chopped parsley leavesExtra-virgin olive oil1 lemon, zested1 (8-rib) rack[....]
6/4/2010 4:48:17 PM
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smitten kitchen
root beer float cupcakes
Root Beer Float CupcakesCake adapted from Baked: New Frontiers in BakingA root beer float is a tall glass of root beer with a scoop of vanilla ice cream inside. I tried to turn this into a cupcake a few ways, first with a plain whipped cream frosting (hoping the cream could stand in for ice [...][....]
6/1/2010 6:33:06 PM
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smitten kitchen
shaved asparagus pizza
Shaved Asparagus PizzaMakes 1 thin crust 12-inch pizza1 recipe Really Simple Pizza Dough or your favorite pizza dough1/2 pound asparagus1/4 cup grated Parmesan1/2 pound mozzarella, shredded or cut into small cubes2 teaspoons olive oil1/2 teaspoon coarse saltSeveral grinds black pepper1 scallion, thinly slicedPreheat your oven to the hottest temperature it goes, or about 500 in [...][....]
5/29/2010 5:56:16 PM
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smitten kitchen
strawberry brown butter bettys
Strawberry Brown Butter BettysAdapted generously from Gourmet3/4 stick salted or unsalted butter1 teaspoon granulated sugar6 slices white sandwich bread, crusts removed1/4 cup packed dark brown sugar1/2 teaspoon lemon zest, finely grated1/8 teaspoon salt (omit if using salted butter)1/2 cup panko (Japanese bread crumbs, or make your own, below*)1 1/2 to 2 cups strawberries, stemmed and [...][....]
5/26/2010 7:42:11 PM
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smitten kitchen
scrambled egg toast
Scrambled Egg ToastFor 1; scale as needed2 large eggs2 tablespoons milk, half-and-half or cream1/8 teaspoon saltFew grinds black pepper2 teaspoons butter or olive oilA 1-inch thick piece of bread1 tablespoon goat cheese, softened a bit (though cream cheese is a great swap here)1 teaspoon chives or scallion greens, thinly slicedSet your table and pour your [...][....]
5/24/2010 6:18:40 PM
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smitten kitchen
rustic rhubarb tarts
Rustic Rhubarb TartsAdapted from Good to the GrainThe original recipe included a rhubarb hibiscus compote which I am sure would be wonderful, but I’m not so into the floral thing and quite into the rhubarb-vanilla bean combination, so I changed it. Because I’m the boss in my own kitchen. The original recipe also used 2 [...][....]
5/20/2010 5:00:30 AM
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smitten kitchen
carrot salad with harissa, feta and mint
Carrot Salad with Harissa, Feta and MintAdapted a bit from a reader, who adapted it from her mother, who adapted, most likely, she said, from Cuisine Magazine3/4 pound carrots, peeled, trimmed and coarsely grated4 tablespoons olive oil1 crushed clove of garlic1/2 teaspoon caraway seeds or about half as much, ground (I used seeds but ground [...][....]
5/17/2010 11:05:52 PM
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smitten kitchen
braided lemon bread
Braided Lemon BreadAdapted from my favorite bakersI made a lot of changes to the original recipe, because I’m like that; I halved it because the original recipe would make two huge braids, and even my family couldn’t go through that; I swapped some yogurt for sour cream, which I think bakes up better in doughs [...][....]
5/14/2010 3:50:56 AM
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smitten kitchen
mushroom crêpe cake
Mushroom Crêpe CakeAdapted a bit generously from Alton BrownI made a bunch of changes to this recipe — skipping the shiitakes, confident I could make a delicious filling with just plain old brown mushrooms; thinly slicing all of them because I wanted the filling to lay flat; adding some heat guidance on the stove; a [...][....]
5/11/2010 6:04:07 PM
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smitten kitchen
pecan cornmeal butter cake
Pecan Cornmeal Butter CakeAdapted from Watt’s Grocery in Durham, North Carolina, via The NYTimesJust to give you a heads-up, there’s a 3-hour wait built into this recipe; this time really softens up the cornmeal so its texture is less of an interruption. As always, I missed this step when planning my day, got to step [...][....]
5/7/2010 10:54:24 PM
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smitten kitchen
spring asparagus pancetta hash
Spring Asparagus Pancetta HashI know I say this a lot, but this is indeed a flexible recipe. The core idea is a one-pan hash that is lighter than the expected versions and full of texture; whether you get to this place with yellow potatoes or Russets, slab bacon or pancetta, asparagus or something else that [...][....]
5/5/2010 6:42:37 PM
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smitten kitchen
oatmeal pancakes
Oatmeal PancakesAdapted and just tweaked a little from Good to the GrainMakes about 18 pancakes3/4 cup oat flour (you can make this by pulsing rolled oats into a food processor or spice grinder until finely ground; 1 cup of oats yielded 3/4 cup oat flour for me)1 cup all-purpose flour2 tablespoons sugar2 teaspoon baking powder3/4 [...][....]
5/2/2010 11:08:38 PM
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smitten kitchen
leek bread pudding
Leek Bread PuddingAdapted from Ad Hoc at HomeI actually had a chance to go to Ad Hoc shortly after it opened when I was out in San Francisco a couple years ago and I loved it. That kind of stepped-up home cooking speaks to me, as I have a hard time summoning the effort to [...][....]
4/30/2010 7:00:17 PM
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