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Sprout Salad


3/4 cup / 6 oz / 170 g plain Greek yogurt 1/4 teaspoon salt, plus more to taste 1 handful arugula, chopped 1 small bunch chives, minced
8 oz mung bean sprouts (or equiv. cooked mung beans), about 2 cups
a big handful of well-toasted, sliced almonds 1 ripe avocado, chopped good extra virgin olive oil
to finish: chive flowers (optional)


In a small bowl combine the yogurt, salt, arugula, and chives.

In a larger bowl toss the mung beans and almonds with a splash of olive oil and a pinch of salt. Add the avocado, and gently toss once or twice more.

Serve the mung beans next to the yogurt mixture and drizzle with a bit more olive oil. If you had a few chive flowers in your bunch, sprinkle them across the top.

Serves 2 - 4.
Prep time: 5 min

Sprout Salad

3/4 cup / 6 oz / 170 g plain Greek yogurt
1/4 teaspoon salt, plus more to taste
1 handful arugula, chopped
1 small bunch chives, minced

8 oz mung bean sprouts (or equiv. cooked mung beans), about 2 cups

a big handful of well-toasted, sliced almonds
1 ripe avocado, chopped
good extra virgin olive oil

to finish: chive flowers (optional)

In a small bowl combine the yogurt, salt, arugula, and chives.

In a larger bowl toss the mung beans and almonds with a splash of olive oil and a pinch of salt. Add the avocado, and gently toss once or twice more.

Serve the mung beans next to the yogurt mixture and drizzle with a bit more olive oil. If you had a few chive flowers in your bunch, sprinkle them across the top.

Serves 2 - 4.

Prep time: 5 min

Strawberries and Cream Biscuits
Last year, I shared a cake in which strawberries would ideally almost melt into the batter, leaving jammy puddles in their wake. Needless to say, that inspired these. What I learned from the comments is that baked goods like this — where you want the strawberries to almost melt — really work best with the more fragile berries you’d pick yourself or get at a farmer’s market, preferably when they’re almost or actually overripe. Grocery store strawberries — firmer stock, designed for long-distance shipping — will also be delicious here, but they’re less likely to melt and trickle.
2 1/4 cups (280 grams) all-purpose flour 1 tablespoon (15 grams) aluminum-free baking powder 1/4 cup (50 grams) granulated sugar 1/2 teaspoon table salt 6 tablespoons (85 grams) cold, unsalted butter 1 cup (about 130 grams) chopped very ripe strawberries (I quarter small or medium ones and further chop larger ones) 1 cup heavy cream
Preheat over to 425 degrees. Line a large baking sheet with parchment paper.
In the bottom of a large, wide-ish bowl, whisk flours, baking powder, sugar and salt together. Add butter, either by cutting it in with two knives or a pastry blender (alternatively, you can freeze the butter and grate it in on the large holes of a box grater; a tip I learned from you guys) cut it into the flour mixture with a pastry blender, breaking it up until the mixture resembles a crumbly meal with tiny pea-sized bits of butter about. Gently stir in the strawberries, so that they are coated in dry ingredient, then stir in heavy cream. (I like to use a rubber spatula to gently lift and turn the ingredients over each other.) When you’ve mixed it in as best as you can with the spatula, go ahead and knead it once of twice in the bowl, to create one mass. Do not worry about getting the dough evenly mixed. It’s far more important that the dough is not overworked.
Generously flour your counter. With as few movements as possible, transfer your dough to the counter, generously flour the top of it and with your hands or a rolling pin, gently roll or press the dough out to a 3/4-inch thickness. Cut into 2 1/2-inch circles with a floured biscuit cutter or top edge of a drinking glass, pressing straight down and not twisting (this makes for nice layered edges) as you cut. Carefully transfer scones to prepared baking sheet, leaving a couple inches between each.
You can re-roll the scraps of dough, but don’t freak out over how wet the dough becomes as the strawberries have had more time to release their juice. They’ll still bake up wonderfully.
Bake the scones for 12 to 15 minutes, until bronzed at the edges and the strawberry juices are trickling out of the biscuits in places. Cool in pan for a minute, then transfer to a cooling rack. Serve warm or at room temperature.
Do ahead: Biscuits are generally best the day they are baked. However, if you wish to get a lead on them, you can make them, arrange them on your parchment-lined sheet and freeze them. If you’re prepping just one day in advance, cover the tray with plastic wrap and bake them the day you need them. If you’re preparing them more than one day in advance, once they are frozen, transfer them to a freezer bag or container. Bring them back to a parchment-lined sheet when you’re ready to bake them. No need to defrost the froze, unbaked scones, just add 2 to 3 minutes to your baking time.

Strawberries and Cream Biscuits

Last year, I shared a cake in which strawberries would ideally almost melt into the batter, leaving jammy puddles in their wake. Needless to say, that inspired these. What I learned from the comments is that baked goods like this — where you want the strawberries to almost melt — really work best with the more fragile berries you’d pick yourself or get at a farmer’s market, preferably when they’re almost or actually overripe. Grocery store strawberries — firmer stock, designed for long-distance shipping — will also be delicious here, but they’re less likely to melt and trickle.

2 1/4 cups (280 grams) all-purpose flour
1 tablespoon (15 grams) aluminum-free baking powder
1/4 cup (50 grams) granulated sugar
1/2 teaspoon table salt
6 tablespoons (85 grams) cold, unsalted butter
1 cup (about 130 grams) chopped very ripe strawberries (I quarter small or medium ones and further chop larger ones)
1 cup heavy cream

Preheat over to 425 degrees. Line a large baking sheet with parchment paper.

In the bottom of a large, wide-ish bowl, whisk flours, baking powder, sugar and salt together. Add butter, either by cutting it in with two knives or a pastry blender (alternatively, you can freeze the butter and grate it in on the large holes of a box grater; a tip I learned from you guys) cut it into the flour mixture with a pastry blender, breaking it up until the mixture resembles a crumbly meal with tiny pea-sized bits of butter about. Gently stir in the strawberries, so that they are coated in dry ingredient, then stir in heavy cream. (I like to use a rubber spatula to gently lift and turn the ingredients over each other.) When you’ve mixed it in as best as you can with the spatula, go ahead and knead it once of twice in the bowl, to create one mass. Do not worry about getting the dough evenly mixed. It’s far more important that the dough is not overworked.

Generously flour your counter. With as few movements as possible, transfer your dough to the counter, generously flour the top of it and with your hands or a rolling pin, gently roll or press the dough out to a 3/4-inch thickness. Cut into 2 1/2-inch circles with a floured biscuit cutter or top edge of a drinking glass, pressing straight down and not twisting (this makes for nice layered edges) as you cut. Carefully transfer scones to prepared baking sheet, leaving a couple inches between each.

You can re-roll the scraps of dough, but don’t freak out over how wet the dough becomes as the strawberries have had more time to release their juice. They’ll still bake up wonderfully.

Bake the scones for 12 to 15 minutes, until bronzed at the edges and the strawberry juices are trickling out of the biscuits in places. Cool in pan for a minute, then transfer to a cooling rack. Serve warm or at room temperature.

Do ahead: Biscuits are generally best the day they are baked. However, if you wish to get a lead on them, you can make them, arrange them on your parchment-lined sheet and freeze them. If you’re prepping just one day in advance, cover the tray with plastic wrap and bake them the day you need them. If you’re preparing them more than one day in advance, once they are frozen, transfer them to a freezer bag or container. Bring them back to a parchment-lined sheet when you’re ready to bake them. No need to defrost the froze, unbaked scones, just add 2 to 3 minutes to your baking time.

Rhubarb Snacking Cake
This cake was inspired by one I saw in Martha Stewart Living this month, but I changed a lot. Instead of making it in two 9-inch square pans, I baked it in a single 9×13, which is closer to the size I think is fitting for a picnic or pot luck and less work. I 2/3-erd the cake portion, because I wanted it to be thin, skipped the vanilla (which I think can be occasionally clashy with rhubarb) and added a pinch of ginger (which I think goes wonderfully) but not so much that the cake is by any means “gingery.” I increased the baking powder as well, just a hair, because it seemed too little for the flour volume. I didn’t scale down the rhubarb accordingly, but I did add lemon and reduce the sugar because I like it when rhubarb can still shine like its tart little self. I increased the crumb proportionally and I’m glad I did because, really, you can never enough crumb (and once baked, it keeps that extra rhubarb from running right off the cake) and I added a pinch of cinnamon to the crumb because, yes, it’s just happy there.
Cake 1 1/4 pound (565 grams) rhubarb, trimmed and cut into 1/2-inch lengths on the diagonal 1 1/3 cup (265 grams) granulated sugar, divided 1 tablespoon lemon juice (psst, skip ahead and zest it for the cake before you cut it) 1/2 cup (1 stick, 4 ounces or 115 grams) unsalted butter, softened 1/2 teaspoon finely grated lemon zest 2 large eggs 1 1/3 cups (165 grams) all-purpose flour 1 teaspoon baking powder 3/4 teaspoon table salt 1/4 teaspoon ground ginger 1/3 cup (80 grams) sour cream
Crumb 1 cup (125 grams) all-purpose flour 1/4 cup (50 grams) light brown sugar 1/8 teaspoon table salt 1/4 teaspoon ground cinnamon 4 tablespoons (1/2 stick, 2 ounces, or 55 grams) unsalted butter, melted
Make the cake: Preheat your oven to 350°F. Coat the bottom and sides of a 9×13-inch baking pan with butter or a nonstick cooking spray, then line the bottom with parchment paper, extending the lengths up two sides. (It will look like a sling). Stir together rhubarb, lemon juice and 2/3 cup sugar and set aside. Beat butter, remaining sugar and lemon zest with an electric mixer until light and fluffy. Add eggs, one at at time, scraping down the sides after each addition. Whisk together flour, baking powder, 3/4 teaspoon table salt and ground ginger together in a small bowl. Add one-third of this mixture to the batter, mixing until just combined. Continue, adding half the sour cream, the second third of the flour mixture, the remaining sour cream, and then the remaining flour mixture, mixing between each addition until just combined.
Dollop batter over prepared pan, then use a spatula — offset, if you have one, makes this easiest — to spread the cake into an even, thin layer. Pour the rhubarb mixture over the cake, spreading it into an even layer (most pieces should fit in a tight, single layer).
Stir together the crumb mixture, first whisking the flour, brown sugar, table salt and cinnamon together, then stirring in the melted butter with a spoon or fork. Scatter evenly over rhubarb layer. Bake cake in preheated oven for 50 to 60 minutes. The cake is done when a tester comes out free of the wet cake batter below. It will be golden on top. Cool completely in the pan on a rack.
Cut the two exposed sides of the cake free of the pan, if needed, then use the parchment “sling” to remove the cake from the pan. Cut into 2-inch squares and go ahead and eat the first one standing up. (If it’s written into the recipe, it’s not “sneaking” a piece but, in fact, following orders, right?) Share the rest with friends. Cake keeps at room temperature for a few days, but I didn’t mind it at all from the fridge, where I kept it covered tightly.

Rhubarb Snacking Cake

This cake was inspired by one I saw in Martha Stewart Living this month, but I changed a lot. Instead of making it in two 9-inch square pans, I baked it in a single 9×13, which is closer to the size I think is fitting for a picnic or pot luck and less work. I 2/3-erd the cake portion, because I wanted it to be thin, skipped the vanilla (which I think can be occasionally clashy with rhubarb) and added a pinch of ginger (which I think goes wonderfully) but not so much that the cake is by any means “gingery.” I increased the baking powder as well, just a hair, because it seemed too little for the flour volume. I didn’t scale down the rhubarb accordingly, but I did add lemon and reduce the sugar because I like it when rhubarb can still shine like its tart little self. I increased the crumb proportionally and I’m glad I did because, really, you can never enough crumb (and once baked, it keeps that extra rhubarb from running right off the cake) and I added a pinch of cinnamon to the crumb because, yes, it’s just happy there.

Cake
1 1/4 pound (565 grams) rhubarb, trimmed and cut into 1/2-inch lengths on the diagonal
1 1/3 cup (265 grams) granulated sugar, divided
1 tablespoon lemon juice (psst, skip ahead and zest it for the cake before you cut it)
1/2 cup (1 stick, 4 ounces or 115 grams) unsalted butter, softened
1/2 teaspoon finely grated lemon zest
2 large eggs
1 1/3 cups (165 grams) all-purpose flour
1 teaspoon baking powder
3/4 teaspoon table salt
1/4 teaspoon ground ginger
1/3 cup (80 grams) sour cream

Crumb
1 cup (125 grams) all-purpose flour
1/4 cup (50 grams) light brown sugar
1/8 teaspoon table salt
1/4 teaspoon ground cinnamon
4 tablespoons (1/2 stick, 2 ounces, or 55 grams) unsalted butter, melted

Make the cake: Preheat your oven to 350°F. Coat the bottom and sides of a 9×13-inch baking pan with butter or a nonstick cooking spray, then line the bottom with parchment paper, extending the lengths up two sides. (It will look like a sling). Stir together rhubarb, lemon juice and 2/3 cup sugar and set aside. Beat butter, remaining sugar and lemon zest with an electric mixer until light and fluffy. Add eggs, one at at time, scraping down the sides after each addition. Whisk together flour, baking powder, 3/4 teaspoon table salt and ground ginger together in a small bowl. Add one-third of this mixture to the batter, mixing until just combined. Continue, adding half the sour cream, the second third of the flour mixture, the remaining sour cream, and then the remaining flour mixture, mixing between each addition until just combined.

Dollop batter over prepared pan, then use a spatula — offset, if you have one, makes this easiest — to spread the cake into an even, thin layer. Pour the rhubarb mixture over the cake, spreading it into an even layer (most pieces should fit in a tight, single layer).

Stir together the crumb mixture, first whisking the flour, brown sugar, table salt and cinnamon together, then stirring in the melted butter with a spoon or fork. Scatter evenly over rhubarb layer. Bake cake in preheated oven for 50 to 60 minutes. The cake is done when a tester comes out free of the wet cake batter below. It will be golden on top. Cool completely in the pan on a rack.

Cut the two exposed sides of the cake free of the pan, if needed, then use the parchment “sling” to remove the cake from the pan. Cut into 2-inch squares and go ahead and eat the first one standing up. (If it’s written into the recipe, it’s not “sneaking” a piece but, in fact, following orders, right?) Share the rest with friends. Cake keeps at room temperature for a few days, but I didn’t mind it at all from the fridge, where I kept it covered tightly.

Tzatziki Potato Salad Mostly adapted from Ina Garten
Please forgive me, if you can, for running a recipe so close to one from a few years ago.* I cannot help it. When you find the tzatziki you want to spend the rest of your life with, you don’t go auditioning new ones on the side just in case. You just make it as often as you can and sometimes cold, boiled potatoes find their way in and those days, you get to call it lunch.
* Three whole days before having a baby. Why was I cooking? Really, you should have had a talk with me about that.
Here’s what I love about this salad, aside from the fact that it’s a cinch to make: it’s cool and refreshing while so many potato salads are full of heft — the the cucumber-dill-yogurt-lemon-garlic thing is like an edible air-conditioner. Such things come in handy during especially sticky NYC days.
4 pounds potatoes (I like tiny Yukon golds, but you can use whatever boiling potatoes you like for salads) 1 3/4 cups Greek yogurt (I used full-fat but I think other fat levels would work) 1/4 cup sour cream 2 tablespoons freshly squeezed lemon juice (from half a big lemon) 1 tablespoon white wine vinegar 1 tablespoon minced fresh dill 1 medium garlic clove, minced 2 teaspoons kosher salt (I use Diamond brand; use less if you use another, read why here) Freshly ground black pepper 1 hothouse or English cucumber (1 pound), unpeeled but quartered lengthwise, seeds removed
More ideas for additions: Crumbled feta, chopped green olives, chopped fresh mint leaves or a minced hot chile
In a medium pot, cover your potatoes with cold water and bring them to a boil over high heat. Once boiling, reduce heat to medium-high and let potatoes simmer until tender enough that they can be pierced easily with a skewer or slim knife. I find that small potatoes tend to be done in roughly 30 minutes from the time I put them on the stove cold, but it’s best to start checking 5 to 10 minutes sooner. Drain potatoes and let them cool completely. (This is a great step to do ahead, as it seems to take potatoes forever to cool. If you’re really in a rush, spread them on a tray and pop them in the freezer for 10 minutes.)
Meanwhile, in the bottom of a large bowl, stir together yogurt, sour cream, lemon juice, vinegar, dill, garlic, salt and lots of freshly ground black pepper.
Grate the cucumber on a box grater (or in your food processor’s shredding blade, if you like to get things done in one hundredth of the time) and try to remove some of the excess by squeezing out handfuls, pressing it in a mesh sieve with a spoon or wringing it in a square of cheesecloth or a lint-free dishtowel. Add to yogurt mixture.
Once potatoes are cool, cut tiny ones into quarters or larger ones into generous chunks. Add to cucumbers and yogurt and stir to coat. Add any extra ingredients desired. Adjust seasonings to taste. Either eat immediately or keep in the fridge for up to three days.

Tzatziki Potato Salad
Mostly adapted from Ina Garten

Please forgive me, if you can, for running a recipe so close to one from a few years ago.* I cannot help it. When you find the tzatziki you want to spend the rest of your life with, you don’t go auditioning new ones on the side just in case. You just make it as often as you can and sometimes cold, boiled potatoes find their way in and those days, you get to call it lunch.

* Three whole days before having a baby. Why was I cooking? Really, you should have had a talk with me about that.

Here’s what I love about this salad, aside from the fact that it’s a cinch to make: it’s cool and refreshing while so many potato salads are full of heft — the the cucumber-dill-yogurt-lemon-garlic thing is like an edible air-conditioner. Such things come in handy during especially sticky NYC days.

4 pounds potatoes (I like tiny Yukon golds, but you can use whatever boiling potatoes you like for salads)
1 3/4 cups Greek yogurt (I used full-fat but I think other fat levels would work)
1/4 cup sour cream
2 tablespoons freshly squeezed lemon juice (from half a big lemon)
1 tablespoon white wine vinegar
1 tablespoon minced fresh dill
1 medium garlic clove, minced
2 teaspoons kosher salt (I use Diamond brand; use less if you use another, read why here)
Freshly ground black pepper
1 hothouse or English cucumber (1 pound), unpeeled but quartered lengthwise, seeds removed

More ideas for additions: Crumbled feta, chopped green olives, chopped fresh mint leaves or a minced hot chile

In a medium pot, cover your potatoes with cold water and bring them to a boil over high heat. Once boiling, reduce heat to medium-high and let potatoes simmer until tender enough that they can be pierced easily with a skewer or slim knife. I find that small potatoes tend to be done in roughly 30 minutes from the time I put them on the stove cold, but it’s best to start checking 5 to 10 minutes sooner. Drain potatoes and let them cool completely. (This is a great step to do ahead, as it seems to take potatoes forever to cool. If you’re really in a rush, spread them on a tray and pop them in the freezer for 10 minutes.)

Meanwhile, in the bottom of a large bowl, stir together yogurt, sour cream, lemon juice, vinegar, dill, garlic, salt and lots of freshly ground black pepper.

Grate the cucumber on a box grater (or in your food processor’s shredding blade, if you like to get things done in one hundredth of the time) and try to remove some of the excess by squeezing out handfuls, pressing it in a mesh sieve with a spoon or wringing it in a square of cheesecloth or a lint-free dishtowel. Add to yogurt mixture.

Once potatoes are cool, cut tiny ones into quarters or larger ones into generous chunks. Add to cucumbers and yogurt and stir to coat. Add any extra ingredients desired. Adjust seasonings to taste. Either eat immediately or keep in the fridge for up to three days.

Vidalia Onion Soup with Wild Rice and Blue Cheese Adapted, just a little, from Charlie Trotter via The New York Times
* Thankfully, Vidalias don’t require a trip to Georgia to buy (though, were it in my power, I’d be there in a heartbeat) as they’re fairly widely distributed; nevertheless, if you can’t get them at your grocery store (I found them at Whole Foods this time), I find that (Georgia-folk, please cover your ears) Spanish, Texas 1015s, Walla Walla and other sweet varieties of onion are adequate substitutes.
Due to the mild flavor of this soup, if you’ve got good, homemade stock stashed away, this is a great time to defrost it.
Trotter calls for an herb bundle in this soup that’s roughly 3/4 cup of your favorite fresh herbs, chopped. (He calls for 3 tablespoons chopped chives, basil, flat-leaf parsley and 4 tablespoons chopped tarragon, though I don’t think you need to be overly rigid in adhering to a formula.)
Serves 4
1/2 cup wild rice, uncooked 3 tablespoons unsalted butter 2 1/2 pounds (about 4) Vidalia onions, or other sweet onions, quartered and very thinly sliced 6 cups chicken or vegetable stock Herb bundle (see Note above) Salt and pepper 8 slices baguette 2 tablespoons extra-virgin olive oil 4 ounces Maytag or other young, not too sharp, blue cheese, at room temperature
Cook the wild rice in a small saucepan according to package directions. Usually, 2 cups of water is the amount needed for 1/2 cup wild rice. Bring to a boil, reduce heat to a very low simmer and cover the pot. Let it cook, undisturbed, until the rice is tender and the water is absorbed, about 50 to 55 minutes. Set aside.
Melt the butter in the bottom of a 4- to 5-quart saucepan or Dutch oven over moderately low heat. Add the onions, toss to coat them in oil and cover the pot. Reduce the heat to real low and let them slowly steep for 15 minutes. They don’t need your attention; you can even check your email, eh, who are we kidding, Facebook.
After 15 minutes, uncover the pot, raise the heat slightly and season the onions with a bit of salt and pepper. Cook onions, stirring frequently, for another 15 to 25 minutes, until they are tender, limp and sweet. Add the stock and simmer for 20 minutes. Wrap the herbs (see Note up top) in a small piece of cheesecloth and tie with kitchen string. Trotter suggests you drop the bundle into the broth for one minute, then remove it, but after going through such an effort to make one, I decided to leave mine in a little longer; it made me feel better. Adjust seasonings with additional salt and pepper, if needed.
Heat oven to 400 degrees. Brush both sides of the baguette slices with oil. Bake on a baking sheet until light golden brown, 5 to 10 minutes. While the croutons are still warm, spread them with blue cheese.
To serve, divide the rice among four bowls, and ladle broth and onions on top. Float two croutons in the center of each bowl, and sprinkle with more pepper. Eat immediately.

Vidalia Onion Soup with Wild Rice and Blue Cheese
Adapted, just a little, from Charlie Trotter via The New York Times

* Thankfully, Vidalias don’t require a trip to Georgia to buy (though, were it in my power, I’d be there in a heartbeat) as they’re fairly widely distributed; nevertheless, if you can’t get them at your grocery store (I found them at Whole Foods this time), I find that (Georgia-folk, please cover your ears) Spanish, Texas 1015s, Walla Walla and other sweet varieties of onion are adequate substitutes.

Due to the mild flavor of this soup, if you’ve got good, homemade stock stashed away, this is a great time to defrost it.

Trotter calls for an herb bundle in this soup that’s roughly 3/4 cup of your favorite fresh herbs, chopped. (He calls for 3 tablespoons chopped chives, basil, flat-leaf parsley and 4 tablespoons chopped tarragon, though I don’t think you need to be overly rigid in adhering to a formula.)

Serves 4

1/2 cup wild rice, uncooked
3 tablespoons unsalted butter
2 1/2 pounds (about 4) Vidalia onions, or other sweet onions, quartered and very thinly sliced
6 cups chicken or vegetable stock
Herb bundle (see Note above)
Salt and pepper
8 slices baguette
2 tablespoons extra-virgin olive oil
4 ounces Maytag or other young, not too sharp, blue cheese, at room temperature

Cook the wild rice in a small saucepan according to package directions. Usually, 2 cups of water is the amount needed for 1/2 cup wild rice. Bring to a boil, reduce heat to a very low simmer and cover the pot. Let it cook, undisturbed, until the rice is tender and the water is absorbed, about 50 to 55 minutes. Set aside.

Melt the butter in the bottom of a 4- to 5-quart saucepan or Dutch oven over moderately low heat. Add the onions, toss to coat them in oil and cover the pot. Reduce the heat to real low and let them slowly steep for 15 minutes. They don’t need your attention; you can even check your email, eh, who are we kidding, Facebook.

After 15 minutes, uncover the pot, raise the heat slightly and season the onions with a bit of salt and pepper. Cook onions, stirring frequently, for another 15 to 25 minutes, until they are tender, limp and sweet. Add the stock and simmer for 20 minutes. Wrap the herbs (see Note up top) in a small piece of cheesecloth and tie with kitchen string. Trotter suggests you drop the bundle into the broth for one minute, then remove it, but after going through such an effort to make one, I decided to leave mine in a little longer; it made me feel better. Adjust seasonings with additional salt and pepper, if needed.

Heat oven to 400 degrees. Brush both sides of the baguette slices with oil. Bake on a baking sheet until light golden brown, 5 to 10 minutes. While the croutons are still warm, spread them with blue cheese.

To serve, divide the rice among four bowls, and ladle broth and onions on top. Float two croutons in the center of each bowl, and sprinkle with more pepper. Eat immediately.

oldhollywood:

Akira Kurosawa conferring with Francis Ford Coppola for a commercial they filmed for Suntory Whiskey during the shoot of Kagemusha. The commercial can be seen here. 
(via)

oldhollywood:

Akira Kurosawa conferring with Francis Ford Coppola for a commercial they filmed for Suntory Whiskey during the shoot of Kagemusha. The commercial can be seen here

(via)

Ingredients
2 c. almond milk
1/3 c. granulated sugar
1 vanilla bean
1 tsp. vanilla (optional—add for more intense vanilla flavor)
Instructions
Combine almond milk and sugar in a large saucepan. Slice open vanilla bean lengthwise and scrape insides into saucepan, then place empty vanilla bean into mixture. Bring to a simmer over medium heat, whisking to break up clumps of vanilla. Once mixture has come to a simmer, reduce heat to low and cook 10 minutes more, whisking occasionally.
Allow vanilla mixture to come to room temperature. Pour through a fine mesh strainer into a bowl with a spout, then pour mixture into ice cube trays. Freeze until completely solid, 3-4 hours (depending on the temperature of your freezer and size of the cubes). Serve with iced coffee, tea, or other beverages.
Notes

You can use any kind of milk you like in these and I’m sure it will be fabulous. But I’ve only tested this recipe with almond milk.

Ingredients

  • 2 c. almond milk
  • 1/3 c. granulated sugar
  • 1 vanilla bean
  • 1 tsp. vanilla (optional—add for more intense vanilla flavor)

Instructions

  1. Combine almond milk and sugar in a large saucepan. Slice open vanilla bean lengthwise and scrape insides into saucepan, then place empty vanilla bean into mixture. Bring to a simmer over medium heat, whisking to break up clumps of vanilla. Once mixture has come to a simmer, reduce heat to low and cook 10 minutes more, whisking occasionally.
  2. Allow vanilla mixture to come to room temperature. Pour through a fine mesh strainer into a bowl with a spout, then pour mixture into ice cube trays. Freeze until completely solid, 3-4 hours (depending on the temperature of your freezer and size of the cubes). Serve with iced coffee, tea, or other beverages.

Notes

You can use any kind of milk you like in these and I’m sure it will be fabulous. But I’ve only tested this recipe with almond milk.

oldhollywood:

Joan Fontaine and Judith Anderson in publicity still for Rebecca (1940, dir. Alfred Hitchcock) (via)
“Her voice dropped to a whisper. ‘Sometimes, when I walk along the corridor here, I fancy I hear her just behind me. That quick, light footstep. I could not mistake it anywhere. It’s almost as though I catch the sound of her dress sweeping the stairs as she comes down to dinner.’
 She paused. She went on looking at me, watching my eyes. ‘Do you think she can see us, talking to one another now?’ she said slowly. ‘Do you think the dead come back and watch the living?’” 
-Daphne du Maurier, Rebecca (1938)

oldhollywood:

Joan Fontaine and Judith Anderson in publicity still for Rebecca (1940, dir. Alfred Hitchcock) (via)

“Her voice dropped to a whisper. ‘Sometimes, when I walk along the corridor here, I fancy I hear her just behind me. That quick, light footstep. I could not mistake it anywhere. It’s almost as though I catch the sound of her dress sweeping the stairs as she comes down to dinner.’

She paused. She went on looking at me, watching my eyes. ‘Do you think she can see us, talking to one another now?’ she said slowly. ‘Do you think the dead come back and watch the living?’” 

-Daphne du Maurier, Rebecca (1938)

Nut-Caramel Bars with Dried FigsFrom Home Made by Yvette Van Boven1 1/3 cups blanched almonds1 1/3 cups walnuts or pecans1 1/3 cups sunflower seeds, pumpkin seeds, pine nuts or a mixture of them all7 oz dried figs (I used dried cherries)juice & zest of 1/2 orangesunflower oil for greasing purposes1 1/3 cups superfine sugar3 tablespoons maple syrup1/2 stick butterpinch of saltPreheat the oven to 340F/Gas 4. Arrange the nuts over a sheet of parchment paper on a cookie sheet and bake for approx. 15 minutes until golden brown and crisp, turning halfway through. Transfer the nuts to a bowl and stir in the figs and orange zest. Line a shallow rectangular baking sheet with wax paper. Brush the wax paper with a thin layer of oil. Heat the sugar, syrup and orange juice in a heavy bottomed saucepan until the sugar has dissolved. Stir gently with a wooden spoon, but beware of splatters, since it will get very hot. Lastly, stir in the butter and salt. The sauce will become thicker. Fold in the nuts and stir well. Pour the mixture onto the greased paper and spread evenly. After approx. 15 minutes, score into bars with the back of a knife when it is nearly cool.Leave to fully cool.Break the slab along the score lines. You can keep the bars for some time in a sealed box separated by sheets of wax paper.ps, While I was sent a review copy of this book - I wasn’t asked or payed to write about it. All opinions are my own -  this is a fantastic book, I wouldn’t lie to you guys!

Nut-Caramel Bars with Dried Figs
From Home Made by Yvette Van Boven

1 1/3 cups blanched almonds
1 1/3 cups walnuts or pecans
1 1/3 cups sunflower seeds, pumpkin seeds, pine nuts or a mixture of them all
7 oz dried figs (I used dried cherries)
juice & zest of 1/2 orange
sunflower oil for greasing purposes
1 1/3 cups superfine sugar
3 tablespoons maple syrup
1/2 stick butter
pinch of salt

Preheat the oven to 340F/Gas 4. Arrange the nuts over a sheet of parchment paper on a cookie sheet and bake for approx. 15 minutes until golden brown and crisp, turning halfway through. Transfer the nuts to a bowl and stir in the figs and orange zest. Line a shallow rectangular baking sheet with wax paper. Brush the wax paper with a thin layer of oil. Heat the sugar, syrup and orange juice in a heavy bottomed saucepan until the sugar has dissolved. Stir gently with a wooden spoon, but beware of splatters, since it will get very hot. Lastly, stir in the butter and salt. The sauce will become thicker. Fold in the nuts and stir well. Pour the mixture onto the greased paper and spread evenly. After approx. 15 minutes, score into bars with the back of a knife when it is nearly cool.
Leave to fully cool.
Break the slab along the score lines.
You can keep the bars for some time in a sealed box separated by sheets of wax paper.


ps, While I was sent a review copy of this book - I wasn’t asked or payed to write about it. All opinions are my own -  this is a fantastic book, I wouldn’t lie to you guys!

artruby:

Matthew Ritchie installation performance at Venice Beach.

(Source: artruby)

artchipel:

Roby Dwi Antono (b.1990, Indonesia) - Young blood / Tak terdengar olehku / Jum’at pagi (2011)

[more Roby Dwi Antono | artist found at meesoohl]

(Source: artchipel)

oldhollywood:

Jean Harlow on the set of Red Dust (1932, dir. Victor Fleming) (via)

oldhollywood:

Jean Harlow on the set of Red Dust (1932, dir. Victor Fleming) (via)

honey & jam tartscrust recipe adapted from Bon Appétitmake 3 small tarts 1 3/4 cups all purpose flour 2 tablespoons sugar 1/2 teaspoon salt 1/2 cup cold unsalted butter, cut into 1/2-inch cubes 1/4 cup honey 2 large egg yolksjam of your choicefruit of your choiceFor crust:
Mix flour, sugar,and salt in processor. Add butter; using on/off turns, process until mixture resembles coarse meal. Whisk honey,and yolks in bowl. Add honey mixture to flour mixture; using on/off turns, process until clumps form. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour.Roll dough out on floured surface to 12-inch round. Transfer to 10-inch tart pan (or three individual sized tart pans) with removable bottom. Press dough onto bottom and up sides of pan. Fold overhang in; press to form double layer. Cover and chill 30 minutes or up to 1 day.Preheat the oven to 350. Remove tart pans from fridge, spread a layer of jam into the bottom. Bake for 15-20 minutes. Allow to cool, top with fresh fruit.

honey & jam tarts
crust recipe adapted from Bon Appétit
make 3 small tarts


1 3/4 cups all purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into 1/2-inch cubes
1/4 cup honey
2 large egg yolks
jam of your choice
fruit of your choice

For crust:
Mix flour, sugar,and salt in processor. Add butter; using on/off turns, process until mixture resembles coarse meal. Whisk honey,and yolks in bowl. Add honey mixture to flour mixture; using on/off turns, process until clumps form. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour.

Roll dough out on floured surface to 12-inch round. Transfer to 10-inch tart pan (or three individual sized tart pans) with removable bottom. Press dough onto bottom and up sides of pan. Fold overhang in; press to form double layer. Cover and chill 30 minutes or up to 1 day.

Preheat the oven to 350. Remove tart pans from fridge, spread a layer of jam into the bottom. Bake for 15-20 minutes. Allow to cool, top with fresh fruit.

cavetocanvas:

Blood on paper works by Roberto Ferri