Tag: Smitten Kitchen

Weekend Finds 3:16:14: Interesting Reads

In this weekend finds, I want to share some interesting articles that I’ve come across in the past couple of weeks. If you’re interesting in reading more articles about food, food writing, etc. I recommend using resources like Bloglovin’, Klout, and also following David Lebovitz on Facebook (seriously, the guy posts some very interesting articles).

1. Culinary Medical School

Culinary Medical Program on Weekend Finds // Serious Crust by Annie Fassler
Culinary Medical Program at Tulane University

I remember when I wanted to be a doctor. And now, I want to be a professional foodie. There have been more and more experts connecting the diet and health, and for obvious reasons. But mostly those people seem to be nutritionists or homeopathic doctors. I think it’s great that this culinary medical program at Tulane University in New Orleans is connecting the health world and the food world, and incorporating nutrition and cooking into the medicual curriculum.

2. Most Useful Cookbooks

Best Useful Cookbooks on Weekend Finds // Serious Crust by Annie Fassler
Best useful Cookbooks

I like this article from HuffPost Taste about the best, most useful cookbooks to have on your shelf. Of course The Joy of Cooking and Mastering the Art of French Cooking make the list. But so does the Smitten Kitchen Cookbook. Also, I REALLY want the Flavor Thesaurus. But if you’re looking for some great basics to start building your kitchen literature collection, check out this article.

3. Ferran Adrià on his new projects

Ferran Adrià and Bullipedia on Weekend Finds // Serious Crust by Annie Fassler
Ferran Adrià and Bullipedia

This article summarizing a stop on Adrià’s book tour is pretty interesting. His answers to questions about defining cooking and restaurants and creativity are fascinating, but the part the piqued my interest the most? His upcoming culinary museum, the lab inside, and the culinary wiki, Bullipedia, that he’s creating. That is going to be the coolest resource ever. (Also, as I was telling Jonah about this article, the guy next to us at the coffee shop where we’re working, looked up and asked us if we’d seen the documentary about El Bulli. I have, but if you haven’t, you should. It’s on Netflix Instant Watch.)

4. Food Blaggers

Food Blaggers on Weekend Finds // Serious Crust by Annie Fassler
Food Blaggers

This article about the role food bloggers play in the restaurant review world is very interesting (I found it via David Lebovitz’s Facebook page). The thought of calling a restaurant and asking for a free meal in exchange for a positive review is mind boggling to me. That being said, I have received free meals and such, and there has never been and explicit request for a review in exchange. I always mention that I was invited, so on and so forth. But the line is certainly a little blurry. It’s something I’m working on clarifying for myself. Anyway, I find it all very interesting. Do you have any thoughts on the blogger/restaurant/PR company relationship?

Weekend Finds 3:1:14: Kitchen Art

I’ve made a decision. Sometimes, when my weekend finds have a theme, I will title them as such. Isn’t that sensible? I thought, hm, maybe I could collect all the cool kitchen art and share it with readers all at once, so that if they’re looking for kitchen art, they can look at one post? Or perhaps if they’re looking for some fun wooden spoons, all of those are in one place? Or perhaps, if there are some kitchens I’m lusting to cook in, I can show them all to you at once? I’m not saying all of my weekend finds from here on out will have a theme. But when the time is right, they might. I hope that’s alright. This week, as I mentioned, I’m obsessed with kitchen art.

1. Radicchio Vegetable Print

Kitchen Art: Radicchio Print // Serious Crust by Annie Fassler
Radicchio print, found on Design*Sponge.

I really like a lot of prints from this shop on Etsy, but I love love love this radicchio print. I discovered it via Design*Sponge, and keep plotting a way I can have it, and where I can put it.

2. Sugarboo Postcards

Kitchen Art: Radish postcard from Sugarboo // Serious Crust by Annie Fassler
“You’re so rad(ish)”

I really like postcards, and I have always thought it would be fun to get postcards separately framed and hang a grid of them on a large-ish wall. I think some of these food and friend related ones from Sugarboo are so sweet. My favorite has to be the radish postcard pictured above.

3. Let’s Call the Whole Thing Off

Kitchen Art: "Let's Call the Whole Thing Off" print // Serious Crust by Annie Fassler
Tomato, tom-ah-to, potato, pot-ah-to…

Yes, that’s the name of this print from Society 6. Yes, I’ve been pining after this print for years. It combines old music (remember how much I’ve mentioned my Ella Fitzgerald and Louis Armstrong Pandora station?) and food, and I just think it’s so sweet. I would hang it anywhere, but feel it would be perfect in a kitchen.

4. Illustrated Recipes from Felicita Sala

Kitchen Art: Illustrated Recipe for Banana Bread // Serious Crust by Annie Fassler
These illustrated recipes are so sweet.

I think these illustrated recipes are so sweet. I’d love to have one on my wall – I love the mixture of text and drawings. The best part: it’s functional too!

5. Cutting Boards

Kitchen Art: Cutting boards! // Serious Crust by Annie Fassler
There are almost too many options when it comes to beautiful cutting boards.

Not all your kitchen art has to bed 2D. Speaking of functional decorations, there are some beautiful cutting boards out there – some vintage like this one, some modern like these. Maybe these state shaped cutting boards are more your style. Or these chevron ones. Just make sure, if you’re going to try something heavy, that you secure it safely to the wall with a nice sturdy hook or nail. Most of these have holes or straps, or I’m sure they could be easily added.

6. Prints from your favorite blog/cookbook

Kitchen Art: Smitten Kitchen Photographs // Serious Crust by Annie Fassler
I love this pomegranate photo from Smitten Kitchen.

You might be surprised to find that some of your favorite blogs might be selling their prints, or if they aren’t already, they might be willing to if you contact them and ask them reeeeaaaally nicely. For example, love Smitten Kitchen’s photos? You can find some for sale here.

Weekend Finds 2:16:14

It’s time for weekend finds! It has been a quite a week – the snow melted, I made a trip to the coast with friends where I baked some delicious food (more testing and then a recipe to come). And then… it was Valentine’s Day. We visited Expatriate after I got off of work, which I had been wanting to try for a long time! And now I’m baking for Carmelle’s birthday – details in find #1!

1. Ice cream cake

Ice Cream Cake on Weekend Finds // Serious Crust by Annie Fassler
Ice Cream Cake! Photo from Not Without Salt

I’m making ice cream cake for my roommate’s birthday tonight! Her birthday was on Friday, but today was the first day I’ve had to bake her something. We’re going to the Amos Lee concert tonight with her (her boyfriend got her tickets for Christmas, and I got Jonah tickets for his birthday), so we’ll eat it after listening to an evening of sweet crooning. It’s kind of a mixture of a bunch of recipes, including chocolate wafers from Smitten Kitchen and fudge sauce and assembly tips from Not Without Salt.

2. Interview with Rachel Cole

Rachel Cole Interview from The Kitchn on Weekend Finds // Serious Crust by Annie Fassler
Rachel Cole Interview from The Kitchn

I’ve never heard of Rachel Cole before, but after reading this interview with her on The Kitchn, I am loving what she has to say about food and eating. I particularly like what she says about having your compass needle point towards pleasure, fear of food, and the importance of fresh food.

3. Homemade Hot Cocoa Mix

Homemade Cocoa Mix from Food 52 on Weekend Finds // Serious Crust by Annie Fassler
Homemade Cocoa Mix from Food 52

I love hot cocoa, and I love the convenience of hot cocoa packets, but I don’t love that I don’t always know what the ingredients listed on the packets are. I am really into making this homemade cocoa mix, especially to go with the vanilla marshmallows I got for Christmas!

4. Miso Roasted Vegetables

Miso Roasted Vegetables from Food 52 on Weekend Finds // Serious Crust by Annie Fassler
Miso Roasted Vegetables from Food 52

More, I say, more! Remember when I told you about those miso and harissa roasted vegetables? And how amazing they are? This seems like another great recipe to try, and I love the addition of the maple syrup and rice vinegar.

5. DIY Puff Pastry

DIY Puff Pastry from Food 52 on Weekend Finds // Serious Crust by Annie Fassler
DIY Puff Pastry from Food 52

Ok, so making your own puff pastry takes a lot of time, many hours of rolling and chilling and rolling and chilling, but wouldn’t it be cool to make it yourself instead of buying it at the store in the freezer aisle?! I don’t know when exactly I’m going to try this puff pastry recipe, but I’m going to try it, darn it!

Easy Year-Round Tomato Sauce

Easy Year-Round Tomato Sauce // Serious Crust by Annie FasslerEasy Year-Round Tomato Sauce // Serious Crust by Annie Fassler

Over Christmas, my sister Emily was raving about this tomato sauce on Smitten Kitchen that I’d seen several times. For some reason, it never really stuck out to me. It’s almost too easy.

But for New Year’s Eve we were having some friends over, and I decided to make fresh pasta with homemade sauce. Knowing full well that I wouldn’t be able to find incredible fresh tomatoes, I decided to give the recipe a shot. And you know what? It was awesome.

I did a few things differently. Firstly, I doubled the recipe. I probably could have still only used one onion, but I used two. Instead of just mashing the tomatoes against the side of the pan, after removing the onion I used an immersion blender to slightly puree the sauce. I’m not a huge fan of chunks in my tomato sauce, so it was a personal taste thing. I also added some chili flakes for a bit of heat.

Easy Year-Round Tomato Sauce

Ingredients

1 28-oz can of whole, peeled tomatoes, preferably San Marzano (yes, you can taste the difference)
5 Tbl unsalted butter
1 medium yellow onion, peeled and halved
Red chili flakes
Salt

Instructions

In a heavy bottomed saucepan, combine butter, tomatoes, onion, and a pinch of red chili flakes. Choose a pan bigger than you might think. The onions can be a little unwieldy while stirring as they’re in such big chunks. Over medium heat, bring the sauce to a simmer, then reduce heat to maintain that simmer. Cook for 45 minutes, stirring every once in a while, and smashing the tomatoes against the sides of the pot (be careful not to squirt all over yourself here). Remove onions from sauce, turn off heat, and, if you’d like, use an immersion blender to lightly purée the sauce. If not, that’s ok too. Season to taste. Use sauce to dress your favorite pasta (homemade or otherwise), or in a lasagna or on pizza.