Gilding the Lily since 2006
(But I kind of wrote one anyway.) View this post on Instagram I’ve finally leveled up enough as a baker that I can throw together a naan or pita dough without a recipe, just on instinct and touch, and have warm flatbread in about a …
View this post on Instagram Grilled cheese and broccoli with tomato soup: a classic with a tiny twist. Ever since reading @tylerkord’s pivotal “A Super Upsetting Cookbook About Sandwiches” I’ve begun to see broccoli in an entirely new light. 🥦 🥪 🧀 🥫 This little …
View this post on Instagram Made a real quick cake tonight, just for shits & gigs. It’s a pretty simple riff on a Mexican chocolate-type torte, just chocolate, cinnamon, ancho chile, and vanilla, with slivered almonds and sesame seeds for textural contrast. Super basic, no …
View this post on Instagram Roasted ‘bull’s blood’ beets, red d’anjou pears; ‘purple frills’ mustard leaves, fennel fronds, Korean sesame and red perilla from the garden; cambazola cheese; walnut oil and brown turkey fig shrub; @jacobsensaltco Pinot Noir salt and grains of paradise. Aka a …
Homemade Thai green curry, made mild for younger palates: handfuls of cilantro (leaves and stems) and Thai basil; galangal, turmeric and ginger; garlic and shallot; makrut lime leaf, lime zest and juice; cumin and coriander; fish sauce, shrimp paste, and palm sugar. It’s simmered in …
Fridge-clearing yachaejeon (vegetable pancake; center) made of gai lan, carrots, red bell pepper, zucchini, shimeji mushrooms, onions, and garlic chives (from the garden!) in a batter of flour and backyard eggs, seasoned with sesame oil, soy sauce, ginger and garlic. The rest of the stuff: …
Fresh rigatoni from @providorepdx smothered in Sunday gravy, meaty af thanks to plenty of @nicky.usa steak grind (trim from 35-day aged, grass-fed @creekstone_farms steaks). Homegrown tomatoes; tons of garlic, shallots, and red wine; fresh thyme and oregano from the garden. 🥩 🍝 🥩 🍝#meatconcierge #bolognese …
I made this by simmering leftover rice in chicken broth until the rice really softened up and topped it with whatever I had lying around. I personally like having the grains intact, but you could always go a bit longer if you prefer it more …
Today is “Gnocchi Thursday” at the divine @nostranapdx, but in case you’re too lazy to leave your house, this is a *really* good and very fast knockoff of their gnocchi with beef and pork ragù with red wine and parmigiano ($19). It’s Nicky Farms ground …