Category: Recipes

1. Julienne half an eggplant, skin on. Sauté in a pan with olive oil and salt until soft, perhaps 6 minutes.
2. Take some plum tomatoes, mark an X on the bottom, and drop into boiling water for 20 seconds until the skin splits. Remove from water and put into ice bath to stop the cooking.
3. Remove the tomato skin, and then slice the tomatoes in half. Remove the seeds and juices on the inside.
4. Cover the tomatoes in salt, sugar and olive oil and then roast in oven for 20 minutes at 260 degrees.
5. Combine 50 grams of goat cheese (not aged) with 70 grams of heavy cream and a bit of salt in a sauce pan and cook until thick and combined.
6. Boil water for pasta, cook pasta, saving a bit of water to add to the cooked eggplant. Add the pasta to the cooked eggplant, along with the tomatoes. Put your cream sauce in the bottom of the plate, and then on the top of the pasta.

Via della Corte

Cake

• ½ cup/113 grams unsalted butter at room temperature
• 1 ¼ cups/260 grams sugar
• 2 large eggs
• 1 ½ cups flour/188 grams
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ¼ cups/300 grams sour cream
• 1 teaspoon vanilla

Streusel

• ½ cup packed dark brown sugar
• ¼ cup all-purpose flour
• 1 tsp ground cinnamon
• 3 Tbsp unsalted butter, melted
• ¾ cup chopped walnuts (which I roast in advance) 

Directions

• Preheat oven to 350 degrees and generously butter a 9-by-13-inch baking pan. Cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.
• In a separate bowl, sift flour with baking powder, baking soda and salt. With the mixer on low speed, add the flour mixture to the butter mixture alternately with sour cream and vanilla until just combined. Do not overmix. Pour batter into prepared baking pan.
• Make the topping: Combine sugar, cinnamon, flour and nuts in a small bowl and mix well.
• Sprinkle the topping evenly over the cake and bake 30 to 35 minutes, or until a cake tester comes out clean. Cool, cut into pieces and serve.

Adapted from Robert Farrar Capon

Makes 5

• 16 oz cream
• 50 g sugar
• 2.5 sheets of gelatin
• 1.75 oz 55% Valrhona Equatoriale chocolate
• 1.75 oz 70% Valrhona Guanaja chocolate

Directions

• Bring sugar and heavy cream to simmer
• Meanwhile bloom the gelatin using ice water
• Melt chocolate into heavy cream mixture, remove from heat and stir in gelatin
• Pass entire mixture through a chinois and cool down on ice or in a fridge
• Once mixture is room temperature, portion into containers and cool

Via Giulia

• 112g flour
• 7.5g sugar
• 2g salt
• 1 stick butter
• 1/4 cup water (cold from tap)

Directions

• Whisk dry ingredients. 
• Add butter. Mush with fingers. 
• Add water. 
• Roll out dough; ideally it’s ~65 degrees.
• Roll, fold in 1/4ths. 
• In fridge for 2 hours. 
• Back 350 for 60 minutes. 

First Bowl

• 100 grams sugar + additional for sprinkling on fruit
• 34 grams flour
• Lemon juice

Second Bowl

• 1 stick melted butter
• 150 grams of flour
• 100 grams sugar

Directions

Note: the actual recipe calls for less lemon and more butter (1.25 sticks).

Via The King Arthur Flour Baker’s Companion

• 113 grams almonds roasted and chopped
• 1 tablespoon water
• 1/4 cup butter
• pinch of salt
• 110 grams white sugar
• 22 grams brown sugar
• 70 grams bittersweet chocolate
• vanilla extract (about a teaspoon)
• 1/8 teaspoon baking soda

Directions

• Note: before you start, measure out the baking soda and vanilla, so that you can immediately put it in. Also, break the chocolate up into small pieces before starting to cook.

1. Line a pan with foil (does not need to be non stick).

1. Spread a thin layer with about 1/2 of the chopped nuts on the foil.

1. In a small pot, combined: water, butter, sugars, salt and stir. Remove from heat when it reaches 300 degrees. You can add a pinch of salt.

1. Immediately add the vanilla and the baking soda. Stir. 

1. Pour the mixture atop the layer of nuts. Flatten. You can add a pinch of salt (or not).

1. Put the chocolate atop. This should be done immediately, so that the mixture is hot and melts the chocolate.

1. Add the remaining nuts evenly.

1. Let harden. Takes 1-2 hours depending upon temperature in kitchen.

Via David Lebovitz

39. Toffee

• 113 grams almonds roasted and chopped
• 1 tablespoon water
• 1/4 cup butter
• pinch of salt
• 110 grams white sugar
• 22 grams brown sugar
• 70 grams bittersweet chocolate
• vanilla extract (about a teaspoon)
• 1/8 teaspoon baking soda

Directions

• Note: before you start, measure out the baking soda and vanilla, so that you can immediately put it in. Also, break the chocolate up into small pieces before starting to cook.

1. Line a pan with foil (does not need to be non stick).

1. Spread a thin layer with about 1/2 of the chopped nuts on the foil.

1. In a small pot, combined: water, butter, sugars, salt and stir. Remove from heat when it reaches 300 degrees. You can add a pinch of salt.

1. Immediately add the vanilla and the baking soda. Stir. 

1. Pour the mixture atop the layer of nuts. Flatten. You can add a pinch of salt (or not).

1. Put the chocolate atop. This should be done immediately, so that the mixture is hot and melts the chocolate.

1. Add the remaining nuts evenly.

1. Let harden. Takes 1-2 hours depending upon temperature in kitchen.

Via David Lebovitz

• 1 cup sugar (215g)
• 1 stick melted butter
• 2 eggs
• 1/2 cup cocoa (50g)
• 1/2 cup flour (64g)

Directions

• Preheat the oven to 350ºF. 
• Cream butter, sugar. Add eggs. 
• Add dry ingredients. 
• Bake 10-12 minutes. 

• 400 grams sugar
• 4 tablespoons butter
• pinch of salt
• 198 grams marshmallows
• 5 ounces of evaporated milk (it’s in a can; NOT condensed milk)

Directions

• Heat this mixture to 234 degrees. Stir plenty. Flame should not be too hot or sugar will scorch. Keep stirring especially if you decide to increase the flame to get to 234. 

1. Turn off heat.

1. Add vanilla extract. Stir. 

1. Add chocolate. I add around 9 ounces of bitter chocolate (72-88%). You can add 12 ounces if you have that much. Stir like crazy so it blends in.

1. Add nuts (roasted, any kind, salted add more zing). Stir. You could add dried fruits if you wanted. 

1. I lay on a pan that is lined with nonstick foil. I used 9 X 13 or thereabouts. Can cool on the counter for 1-2 hours if the kitchen is cool.

Via David Lebovitz and Joy of Baking

CAKE

• 1½ cups unsalted roasted pistachios
• 1 teaspoon kosher salt
• ½ cup flour
• ½ cup ground almonds
• 2 sticks (8 ounces) unsalted butter, at room temperature
• 1½ cups sugar
• 4 large eggs
• Zest of ½ lemon
• ½ teaspoon almond extract

GLAZE

• 1 tablespoon lemon juice
• ½ cup powdered sugar

Directions

• Preheat the oven to 350ºF. Grease a 9×4-inch loaf pan and line the bottom with parchment paper.
• In a food processor, grind the pistachios to a fine crumb. Be careful not to overprocess or else you will end up with pistachio butter. Measure out 1½ cups of the mixture and transfer to a medium bowl. Set aside the remaining crumbs for the cake topping. Add the salt, flour, and ground almonds to the bowl with the ground pistachios and whisk to combine.
• In a stand mixer fitted with the paddle attachment, cream together the butter and sugar for a few minutes until light and fluffy. Add the eggs one at a time, mixing well after each, then add the lemon zest and almond extract. With the mixer on low speed, add the dry ingredients and mix to combine. Scrape the batter into the pan and bake until browned on top and a toothpick inserted into the center comes out clean. Begin checking for doneness at 45 minutes. Let cool in the pan for 10 minutes and then turn out onto a wire rack to cool completely.
• To make the glaze: In a small bowl, whisk together the lemon juice and powdered sugar and pour it over the cake. Top with the reserved ground pistachios and enjoy.

Adapted from Molly Yeh

via David Leite

• DOUGH: 
• 2 cups minus 2 tablespoons flour, plus more for the work surface
• 1/4 teaspoon sea salt
• 3/4 cup plus 2 tablespoons cold water
• 2 sticks unsalted butter (8 oz), room temperature

• CUSTARD: 
• 3 tablespoons all-purpose flour
• 1 1/4 cups milk, divided
• 1 1/3 cups granulated sugar
• 1 cinnamon stick
• 2/3 cup water
• 1/2 teaspoon vanilla extract
• 6 large egg yolks, whisked

Directions

• DOUGH: Use a dough hook to mix 224g flour, pinch of salt, and 207g of cold water. Pillow should form in ~30 seconds. 
• Flour work surface, pat dough into 6-inch square, flour, cover and let rest at room temperature for 15 minutes. 
• Roll into an 18-inch square, ensuring it doesn’t stick to surface.
• Stir butter until smooth, and then spread 1/3 of it on a portion of the dough square (~2/3) leaving both 1/3rd of the square and a 1 inch border untouched. 
• Fold over the untouched third, and the fold the other side in as well. Pat the dough down to release air bubbles and then seal. 
• Roll the dough out twice more using the same process. Then roll into log and chill for 2 hours or freeze up to 3 months. 

1. CUSTARD: Whisk 23g of flour and 60g of milk until smooth. 
2. Boil 300g sugar, 160g water, & cinnamon until 220°F. Don’t stir. 
3. Separately scald 240g of milk and whisk it into flour mixture.
4. Remove cinnamon from #8 and pour it into #9, whisking briskly. 
5. Add vanilla and stir for a minute. Whisk in yolks, then strain into bowl and let sit in fridge up to 3 days. 

1. FINAL: Roll log so that it’s 16in long and 1in diameter. Cut 3/4in pieces and put in muffin pan. Dip thumbs in water and press dough out to cover sides (~1/16 in thick pieces). 
2. Fill each cup 3/4 full with the cool custard.
3. Bake at 550°F for 8 minutes in mini, 15 for classic muffin trays.