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May 7 13

Caramel frosting

by Ben

This is a mix of two recipes for amazingness.

Lebowiz caramel

  • 1/2 C (6oz) butter
  • 1C sugar
  • 1C heavy cream
  • 1/4 t vanilla extract
  • 1/8 t salt
  1. Melt butter over medium heat
  2. Add sugar until dark caramel and foaming
  3. Remove from heat
  4. Add heavy cream and stir
  5. Add vanilla and salt
  6. Let cool a bit since it is quite hot

Buttermilk frosting

  • 6T butter
  • 8oz cream cheese
  • 1T crème fraîche
  • 1/3 C buttermilk powder
  • 1 1/4 to 1 3/4C powdered sugar (to taste, depending on caramel)
  1. beat butter, then add cream cheese until fluffy and smooth
  2. stir in crème fraîche
  3. sift in buttermilk powder
  4. then 1C powdered sugar
  5. add caramel
  6. taste and see how caramel-y / sweet you want it
Apr 8 13

Ricotta cheese

by Ben

YouTube video for recipe

We used half a teaspoon of rennet and brought it down to 99 then up to 105 with not great results. We used a pan that was too thin and the milk browned a bit on the bottom which went straight into the taste of the milk. Ick.

Mar 25 13

Grilled salmon cook time

by Ben

Grill 6 min one side and 2 min the other for 1/2″ thick pieces

I did 6 and 3 and it came out dry last night. Whoops.

Dec 31 12

broccoli with pine nuts

by Ben
An absolutely wonderful broccoli recipe that our friend Sean turned us on to. Broccoli, garlic and pine nuts. Amazing!
Dec 31 12

delicata ravioli

by Ben
A work-in-progress recipe for New Years dinner.
Oct 18 12

Chicken tikka masala

by Ben

A standard in our house. What does our daughter first do when she stars playing pretend? Cook. What does she cook? Chapati and tikka masala sauce. Now serving chai as well.

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Oct 18 12

Quince Caramels – Caramels aux Coings

by Ben

A unique kind of caramel. I wanted to do it for years and then finally had extra quince in 2012. Here is the result of a bunch of tweaking.

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Oct 9 12

Summer Squash Gratin with Salsa Verde and Gruyere recipe from food52

by Ben

http://www.food52.com/recipes/12430_summer_squash_gratin_with_salsa_verde_and_gruyere

Notes:

Oct 2012: made with Tartine bread. I am not sure what else Michelle changed on this one. She definitely skipped some steps. It calls for thyme but we only had cilantro and parsley on hand. Those were definitely missed.

Oct 9 12

Rustic Italian pork chops

by Ben

 

A simple and tasty way to do porkchops

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Sep 30 12

Buttermilk cream cheese frosting

by Ben
This is Michelle’s adaptation of a Cooks Illustrated suggestion. Whoa baby, this is good stuff!