NadiaEats

Date cookie. Mamoul. Similar to Mexican wedding cookie. Typically eaten around Eid but delicious anytime.

Hooray for finding some fresh made ones and hooray to hubs for giving them a try. Luckily he said they tasted just like Fig Newtons which he loves. Oddly enough I hate Fig Newtons but I love these.

Still happy I had this delicious Bosa Donut yesterday.

add this to things to eat…well, i guess i have to make it first.

wanderlustinchi: Slow cooker tomato basil soup.

I want to make one of these someday!

I love heart shaped food. Hooray for Valentine’s Day!!!

Cheesecake from Whole Foods

texturism:

let’s talk about toast | by + via witanddelight

a recent favorite: sourdough with hummus, pear, fresh oregano, arugala

Snack idea.

Me. Totally.

the-absolute-funniest-posts: This is a cool blog to follow

(Source: youjustinspiredme)

emphasisadded:

In the Kitchen | 10.26.11

The whole thing was just so unexpected…

my attraction to haute cuisine, that is.

It started a couple months ago, after our dinner at alinea.  I woke up the next morning still buzzing from the experience and haven’t been able to shake it since.  

After that meal, I read Chef Achatz’s autobiography (fantastic!), his new yorker profile, and archived eater interviews with Nick Konokas.  I subscribed to their youtube channel and watched recordings of his lectures on food blogs around the internet.  My appetite for Achatz seems to be rooted in my curiosity about the man (the team!) who brought me such an evocative experience.

The most interesting thing to me was that the charge I got from Chef’s modernist cuisines was…. familiar.  It’s the same energy I feel when in the theatre…that electricity that surges before the curtain goes up and lingers long after bows are taken.  

The likeness between these two arts isn’t a stretch, really.  Both experiences are performative and deliberate, the execution of a director’s vision.  Menus become Playbills, the servicewear acts as set pieces and the aromas of the dishes trigger a sense of recall much like reoccurring melodies in a musical.  And my role in both experiences is essentially the same - to consume their creation.

Since our meal at Alinea, we have had the pleasure of visiting NEXT twice.  Once last month for the Thailand menu and again on Wednesday for the opening week of Childhood.  Stunning!

After dinner, we were invited into the kitchen (!!!) to give our regards to the chefs.

There they were:

Chef Achatz in his blue French Laundry apron, tweezer stuck in his jacket…pushing

And the fiercely talented, Chef Dave Beran (who is, hands down, one of the most exciting young chefs in the country.)

I stood in the kitchen, watching these masters at work, thinking if this was a play - now would be the part where I leapt to my feet for a standing ovation.  But it’s not a play, it is something new-to-me…and I am still finding the ways to express my deep appreciation and gratitude for the work they are doing.  And it is in that spirit that I write this post.

Their food changed me.  That’s pretty cool.

absolutely going to make these!!!

reallykatie:

You guyyyyyssssssss. I saw this recipe on Rachel Wilkerson’s blog this morning and had to make it immediately and it might be the best decision I made all weekend/my life.

I had initially intended to take most of them into work tomorrow but now I kind of think I want to keep them all to myself?

Here’s the recipe — if you like pumpkin stuff or butterscotch stuff or FEELING REALLY TRULY ALIVE FOR THE FIRST TIME, I highly recommend it.

Pumpkin Butterscotch Cookies

• 2 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon

• 2 eggs

• 1 cup sugar

• 1/2 cup canola or corn oil

• 1 cup canned pumpkin

• 1 teaspoon vanilla extract

• 1 cup butterscotch chips

Preheat the oven to 325F.

In a medium-size bowl, combine all the dry ingredients. In a separate larger bowl, cream the eggs and sugar together with an electric mixer (or a Kitchenaid mixer if you are living my dream life). Add the oil, pumpkin, and vanilla and mix until blended. Add the dry ingredient mixture slowly, until it is all mixed together (it will thicken up considerably). Stir in the butterscotch chips.

Put some parchment paper on a baking sheet and measure out small-ish gobs of the dough. Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes.

As an aside, I used gluten-free all-purpose flour and they still turned out great!

woah