Sophie
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Galactus, eater of worlds: look upon my works, ye mighty, and despair. Also enjoys baking and the ever-continuing quest for the perfect cappuccino.
variations on a scone
For recent tea purposes I made two types of scone: ham and cheddar, and cranberry orange. I used the recipe Gloria last tried, with the following variations!
Ham and cheddar: Only 2 Tbs of sugar, because of the savory. N.b. the recipe only calls for 1/2 tsp of salt; this is not to be ignored – [...]
roasted asparagus
So you could probably guess the recipe from the title alone, if you ever roast veggies, but this is the most delicious green thing I eat on a consistent basis (since I am still perfecting the noble broccoli rabe), also the store around the corner habitually has few other appetizing-looking vegetables. The Bronx: making you [...]
On lentils and holiness.
Once, when Jo and I were contemplating the academic life, our adviser told us tales of his days as a starving student in London, wandering from library to library, speaking to no human being beside his local bartender and the occasional hobo, and surviving, as had his forebearers the early-medieval desert hermit, on boiled lentils [...]
Salads with sauted things are the best salads.
The caponata from here (a friend recently got Giada de Laurentiis’s cookbook and it was a worthwhile investment in terms of deliciousness) – ingredients I didn’t have on hand (capers, celery) + a bed of arugula with a little olive oil and some crumbled feta = lunch.
The next day I made the leftover caponata into [...]
Rosemary bread: the sequel
After typing up my old recipe for rosemary bread, I felt like I had to bake something, so I tried the aforementioned un-kneaded rosemary peasant bread. It came out surprisingly light and even of crumb despite the lack of kneading, and lumpy-looking but in that ‘rustic’ kind of way. I got real sea salt and [...]
rosemary bread: an ongoing story
I am obsessed with bread. Slowly yet steadily, and with many lumpy first attempts, baking will yeild its secrets to me, and I will become the greatest baker in Japan create the bread of nationalism yes. The rosemary bread recipe I’ve used in the past is based off of this, but someday soon I hope [...]
yet more on cupcakes
I was going to comment on Kim’s post about the strawberry champagne cupcakes, but when it got this long I thought it was time for a new post. I made them, too, about a week ago. Here is some trivia about the recipe and the comedy of errors that is cooking in the Bronx (n.b. [...]