Grissini
Roasted Broccolini with Smoked Paprika Vinaigrette
Sourdough Bread
Burrata and Heirloom Tomatoes
Black Pepper Tofu
Gelatinas
Kouign Amann
Grilled Red Onions with Sage Pesto
Smoked Salmon Salad with Edible Flowers
Orecchiette with Kale and Breadcrumbs
Overnight Yeast Waffles
Garlic Shrimp and White Beans
Smoked Salmon Crostini
French Macarons
Cinnamon French Toast
This pound cake recipe is from my go-to baking guide from the Culinary Institute of America, Baking and Pastry: Mastering the Art and Craft. Precision matters more in baking than in savory cooking, which is why I prefer to follow metric measures and use an electronic scale.
Tonight I prepared a simple adaptation of a recipe for Ancient-Grain Polenta with Mushrooms by Michael Chiarello, from his book, Bottega: Bold Italian Flavors from the Heart of California’s Wine Country. He recommends pairing with Sangiovese wine.
I often sauté Padrón peppers as a quick side dish, but tonight I used a bunch of sweet peppers that I found at my neighborhood farmers’ market. Sweet peppers rank high on the Environmental Working Group’s Pesticides in Produce List, meaning high levels of pesticide residues are commonly found on them. Definitely good to choose organic!
Exploring the fun and frustrations of nonprofit work
Consulting to Individuals, Foundations and Nonprofits
Alejandra's Kitchen 