In the kitchen with: coffee-flavoured cake. My former boss was from Adelaide, and she looovveed to cook, bake and try new restaurants.
She knew I did, too, so she always shared typical Australian things with me, like the Green and Gold Cookery Book, or the book that this week’s recipe came from, the South Australian Country Women’s Association Calendar of Cakes: A Cake a Day for 365 Days. And I shared things with her, like Junior League Cookbooks from regions of the US with very typical cuisines (like New England, the West, Texas, the South). We had a bit of a recipe swap going on when she was my boss.
This week’s recipe is a bit of a cheat because it is the recipe for November 4th, instead of the November 11th recipe; however, the November 11th recipe required a cup of yeast, and I don’t know where to get that. So we must thank Mrs. If you’ve read my book reviews at MattBites.com, you know that I love old community-sourced cookbooks for what they tell us about the time periods when the recipes were produced.
Ingredients 1. 2. 3. In the kitchen with: jennifer martine’s salted chocolate chip cookies. Chocolate chip cookies are one of those sweets for which people never tire of trying new recipes.
This week, photographer Jennifer Martiné shares the recipe for her favorite Chocolate Chip, Cocoa Nib and Toasted Walnut Cookies Topped with Artisan Sea Salt. That was a mouthful! If you know “the perfect chocolate chip cookie recipe,” spring it on us, but let us know why it’s better than the rest. And if you try Jennifer’s recipe, tell us how it stacks up! — Kristina About Jennifer: Jennifer Martiné is a food and lifestyle photographer based in the San Francisco Bay area. Read Jennifer’s recipe and how she developed it after the jump! The Genesis of My Cookie This is my favorite version of a chocolate chip cookie because it’s not overly sweet and has a great crunch. Chocolate Chip, Cocoa Nib and Toasted Walnut Cookies Topped with Artisan Sea Salt Ingredients Preparation 1. 2. 3. Why Jennifer Loves This Recipe Portrait by Michelle Warren Photography. In the kitchen with: christelle’s raspberry and rosewater cheesecake.
I am not a voracious cheesecake eater, though I love tasting just one bite to feel the creaminess and perfect crust-to-filling ratio.
But that doesn’t always happen, so until now, only Nigella Lawson’s Mango Cheesecake can tempt me to eat a whole slice. This week, Montreal-based art director and food stylist Christelle is trying to compromise my loyalty to Nigella with her recipe for Raspberry and Rosewater Cheesecake. It is the result of repeated attempts to recreate the perfect cheesecake she once tasted. Don’t worry if you can’t find fresh raspberries in your hemisphere — frozen raspberries work perfectly. If you prefer a cheesecake made with ricotta cheese, try Dani Fisher’s fabulous version from our archives. — Kristina About Christelle: Christelle, author of the food blog Christelle is flabbergasting, is a French expatriate who works as an art director and freelance food stylist in Montreal, Canada.
The full recipe continues after the jump . . . Raspberry and Rosewater Cheesecake.