September 30, 2012 § 8 Comments
It’s irrational, but I’ve held it against Bon Appétit that they replaced Gourmet one issue into my new subscription — at least until now. The only issue I’d bought previous to this one since my sulk began was the one earlier this year with Ottolenghi recipes in it. I still haven’t cooked from it, but that’s more due to having forgotten about it until now. This month’s (September’s) issue finally suckered me back into the cooking-from-Bon Appétit fold with its catchy headlines “Top Thai in DC” and “Lush Layer Cakes in Atlanta.”
Disappointingly there are no recipes for the actual Thai food (I suppose I’ll have to hop on the Metro at some point and stand in line to eat at the featured restaurant, but where does that leave non-D.C.-area readers? Not with Thai food in their stomachs, that’s for sure), so if I were still sulking about BA, I’d probably hold this against them, but the recipes for the layer cakes look incredible.
Despite wanting to drop everything and bake one right away, it’s become apparent that if I share one more sweet baking recipe I’ll probably turn someone into a sugar cube. So, I decided to try out this fantastically easy recipe for mustard-mascarpone bruschetta. Actually it’s from another DC restaurant, Fiola, so that’s rather cool. I should probably go check them out too, since anyone who comes up with this sort of tastiness deserves at least one investigatory meal. « Read the rest of this entry »
September 25, 2012 § 15 Comments
Some random thoughts that occurred to me while baking and then eating these muffins:
How does fiery ginger not overpower the subtlety of pear? This works really well, and the kitchen smells like autumn right now.
Ginger is supposed to be good for the immune system right? …because I totally ate three pieces of crystallized ginger in the past ten minutes.