I really loved the rilling from Figs & Pigs’ Blood Orange Baked Cheesecake, it incorporates more of the Blood Orange into the Cheesecake than most other recipes which just used it as a topping. The proportions of the crust didn’t work for me, probably a difference in gingersnap cookie size. So instead I used a gingersnap crust I already liked from Smitten Kitchen.
This is my longest standing “without a recipe” dish. Years ago, when I was just out of college and living in Scotland I made some risotto for a date night. Thankfully that recipe stuck with me. As I started a 5 month backpacking trip I carried some Arborio rice, garlic and bouillon cubes around with me, sometimes parmesan too. I bastardized the recipe to be a one pot meal, bought what veggies I could find and never knew I was doing it all wrong!
I still make this basic recipe, expanding into another pot or two, sometimes adding meat, but always enough for leftovers. For the most part, I’ve kept the cooking to one pan. I definitely use another pot to keep the stock warm. But if you’re using boullion you can heat some water in a kettle and mix the bouillon in a large jar or mug. Other proper recipes probably call for cooking the onions and veggies in a different pan… which I’ll admit you probably get better browning on the veggies that way. But i’m gonna stick with my way for a while longer.
Sometimes you find a recipe and it should not be changed! It’s perfect, an instant favorite. And a favorite 100 times after that.
There’s no point in me rewriting perfection! But maybe I’ll share my favorites with you.
Here’s my photo of Smitten Kitchen – My Favorite Brownies
Perfection! So long as you do the flaky sea salt step!
I never really know what to do with Pomegranates. They look nice but are a hassle. Squeezing oranges and limes is also a hassle… But this hassle is worth it! I forget every time how much work all this squeezing and straining is, that must mean that the recipe is totally worth it!
Welcome to Rise and Render…A cycle of making and waiting.
Slowly setting everything up, getting a few posts together and generally getting my blogging legs under myself. Probably won’t be up and running for a couple months.
In the mean time here’s a taste of things to come at tumblr.