Spaghetti al Limone with asparagus

Saved this recipe from Bon apetit because Evan Funke. Don't know if I'll ever be able to eat at Felix, but at least I have this recipe. https://www.bonappetit.com/recipe/spaghetti-al-limone-with-asparagus

RECIPE PREPARATION

• Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1½ cups pasta cooking liquid.
• Meanwhile, heat oil in a large Dutch oven or other heavy pot over medium-high until shimmering. Add asparagus, season with salt, and cook, stirring often, until just beginning to take on color, about 1 minute. Add garlic, lemon zest, and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Remove from heat and let sit until pasta is done.
• Add pasta and basil to pot with asparagus mixture and return to medium-high heat. Squeeze juice from both lemons into pot and add 2 oz. Parmesan and 1 cup reserved pasta cooking liquid. Cook, tossing vigorously and adding more pasta cooking liquid if needed, until sauce is creamy and emulsified and pasta is coated, about 1 minute. Taste and season with more salt if needed. Remove and discard garlic.
• Divide pasta among bowls, placing a lemon strip in each, and top with more Parmesan.

My notes:
1. I had really thin asparagus (the TJs bag), which made it a pain to thinly slice, but I did the best I could and I'm glad I didn't half ass it. The thinner the slices, the more "noodle-like" it becomes when cooking.
2. I used pecorino intead of parm because that's what I had, seemed fine
3. I measured and used the full amount of oil. Very necessary. Could up the amount of red pepper flakes.
4. I had large lemons, so I used 1.75 lemons for the lemon juice. I also forgot to remove the garlic before serving, but found that it didn't matter because it cooked and was delicious.
5. I used a mix of whole wheat and regular spaghetti, again, because that's what I had.
6. Delicious. I really liked it. It could used more veggies-- maybe cooked on the side, or chopped small and cooked with the asparagus. I envision mushrooms, broccoli, etc.
7. I would make again because it's not like really another pasta I make, and as far as al limone goes, I'm glad it's not a super creamy version.

Tartine Brownies

My notes:

1. Followed the recipe exactly, used weights, used nearly a pound of 72% chocolate, with maybe 2-3 ounces of 60% chocolate. Used table salt. 

2. Baked for exactly 25 minutes. Would 100% add parchment paper next time because these really stuck to the pan and were extremely hard to cut. 

3. I would cool, then fridge, then take out of pan and then cut to get the cleanest possible lines. 

4. Crazy crazy fudgy. Would consider nuts, and would also consider adding instant espresso powder. 

5. Possibly fudgier than the Baked brownie and I didn't consider than even possible. 

6. Mine sunk in the middle. It's possible that I wasn't gentle enough when mixing in the flour, but I really tried. 

Tartine Marbled Pound Cake

My notes:
1. Made the chocolate swirl. I did pretty much all the ingredients by weight, except for the cocoa powder, which I used a TPSP to measure.
2. I used table salt, which was fine
3. I used my hand mixer to mix, until it was time to add the flour, at which point I switched to a rubber spatula.
4. I would do a better job of strategically placing chocolate dollops next time to make the marbelizing process easier. This time I just dumped a layer on top and it was tricky to get the "swirl" look that I wanted.
5. I let it bake for an hour, but I think it could have come out at the 50-55 minute mark. I just kept sticking the knife in the center and getting wet batter so I didn't take it out. But the overall loaf was slightly overdone at the end.
6. Would definitely parchment the bottom of the loaf pan again.
7. The layers are quite distinct and lovely.
8. I would make again, trying to optimize doneness.

Summer Squash Galette

1. one thinly sliced summer squash

2. cilantro

3. grated parm

4. dijon

5. pepper and salt 

6. galette dough

yum 

I salted the rounds, and in between layers of squash I put parm in between. Dijon on the very bottom, then parm, then squash, then parm and cilantro, then squash, then cheese and some cilantro, put the rest of the herbs on after it came out of the oven, and then did salt and pepper. 

Salted Chocolate Chunk Cookies

Via smitten kitchen
Made these for my nephew’s birthday, and he loved them.

 My notes:
1. I used the weights, and it worked well. I stuck it in the fridge, baked it the next day, took about 9 minutes in my oven.
2. I went with the TJs Pound Plus Dark Chocolate bar. Yum
3. I did not break out the electric mixer, opting instead to really work my shoulders and beat by hand, which worked out just fine.
4. These are not thick cookies, at least, not for me. On the thinner side, but chewy and delicious.
5. Would very happily make again

Skillet Cornbread, GF

I had this recipe for ages, finally decided to make it because it had no APP flour and I had buttermilk to use up. According the description, it is the skillet cornbread from a restaurant called The Dabney in DC, and uses a coarse grind of cornmeal to give it a grainy crumb.

Skillet Cornbread with Chives
8 servings

2 cups coarse-grind cornmeal
2 TBSP sugar (optional, the restaurant doesn't use it but Bon Apetit staffers preferred it in)
1 tsp kosher salt
1/2 tsp baking soda
1/2 tsp baking powder
1 large egg
1 1/2 cups buttermilk
1 TBSP vegetable oil
1/2 cup unsalted butter, room temp
2 TBSP finely chopped chives
flaky salt for serving

Instructions
1. Place a rack in the middle of oven and set 10" cast iron skillet on rack, preheat to 450.
2. Whisk cornmeal, sugar (if using), kosher salt, baking powder, and baking soda in a large bowl to combine. Whisk egg and buttermilk in a medium bowl; add to dry ingredients and mix to incorporate.
3. Carefully remove skillet from oven, add oil, and swirl in pan to coat. Scrape batter into skillet (it should sizzle around edges on contact).
4. Bake cornbread until top is golden brown and center is firm 15-20 minutes.
5. Let cool 15 minutes before serving.
6. Spread butter over cornbread, top with chives and sprinkle with sea salt.



My notes:
1. Used a combo of regular cornmeal and polenta from grist and toll like 1.5 to .5
2. I opted to use sugar, and obviously used oil instead of lard
3. I didn't go for the chives. I also just didn't have it in me to spread to an entire stick of butter on top.
4. Overall, the grainy quality is quite nice, and when eating warm with soft butter, this is rather yummy. However, it is dry, and I'm sure will get only more so over the next few days. I think this cornbread is meant to be eaten as one would in a restaurant-- served shortly after being baked, with generous pats of butter.
5. Probably would not make again unless I ran out of APP

Thai Red Curry

This recipe is from Cookie and Kate and is first born approved!

https://cookieandkate.com/thai-red-curry-recipe/

INGREDIENTS

• 1 ¼ cups brown jasmine rice or long-grain brown rice, rinsed
• 1 tablespoon coconut oil or olive oil
• 1 small white onion, chopped (about 1 cup)
• Pinch of salt, more to taste
• 1 tablespoon finely grated fresh ginger (about a 1-inch nub of ginger)
• 2 cloves garlic, pressed or minced
• 1 red bell pepper, sliced into thin 2-inch long strips
• 1 yellow, orange or green bell pepper, sliced into thin 2-inch long strips
• 3 carrots, peeled and sliced on the diagonal into ¼-inch thick rounds (about 1 cup)
• 2 tablespoons Thai red curry paste*
• 1 can (14 ounces) regular coconut milk**
• ½ cup water
• 1 ½ cups packed thinly sliced kale (tough ribs removed first), preferably the Tuscan/lacinato/dinosaur variety
• 1 ½ teaspoons coconut sugar or turbinado (raw) sugar or brown sugar
• 1 tablespoon tamari or soy sauce***
• 2 teaspoons rice vinegar or fresh lime juice
• Garnishes/sides: handful of chopped fresh basil or cilantro, optional red pepper flakes, optional sriracha or chili garlic sauce

INSTRUCTIONS

1. To cook the rice, bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you’re ready to serve. Just before serving, season the rice to taste with salt and fluff it with a fork.
2. To make the curry, warm a large skillet with deep sides over medium heat. Once it’s hot, add the oil. Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.
3. Add the bell peppers and carrots. Cook until the bell peppers are fork-tender, 3 to 5 more minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.
4. Add the coconut milk, water, kale and sugar, and stir to combine. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until the peppers, carrots and kale have softened to your liking, about 5 to 10 minutes, stirring occasionally.
5. Remove the pot from the heat and season with tamari and rice vinegar. Add salt (I added ¼ teaspoon for optimal flavor), to taste. If the curry needs a little more punch, add ½ teaspoon more tamari, or for more acidity, add ½ teaspoon more rice vinegar. Divide rice and curry into bowls and garnish with chopped cilantro and a sprinkle of red pepper flakes, if you’d like. If you love spicy curries, serve with sriracha or chili garlic sauce on the side.

My notes:
1. I pretty much followed the recipe exactly, subbing in whatever veggies I had (although her color scheme is pretty)
2. I sautéed tofu before adding it in.
3. Used lime juice, and some lime zest at the the end (not the rice vinegar) and really liked that flavor
4. Would happily make over and over because it’s pretty easy.