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 …
A couple of different easy pickles for Taco Tuesday (or any day). For the escabeche, pretty much all you do is fill a 1-gallon crock 3/4 full with sliced jalapeños, peeled/sliced carrots, quartered peeled shallots, and peeled smashed garlic cloves, then add a few bay …
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 …
This was a wacky experiment that went exactly as I’d hoped. I soaked, boiled, and soaked again a bag of dried bracken fern (aka fernbrake, gosari, etc.) and then fermented it in a 2% brine with Sichuan peppercorn, garlic, facing heaven chiles (from Chengdu), and …
View this post on Instagram Whole (er half) head kimchi, from my #portlandfermentationfestival demonstration on Thursday night. Wanna learn how to make this yourself? Just click the link in my bio. 🌶 🌶 🌶#kimchi #ferments #fermentation #baechu #배추김치 #vegetables #f52grams #huffposttaste #buzzfeast #koreanfood #banchan #foodporn …
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 …
Learn how to make your own delicious mustard at my fermentation class! A post shared by Heather Arndt Anderson (@heatherarndtanderson) on Jun 21, 2018 at 11:59am PDT Got two new mustards starting their lil adventure: black mustard with Weissbier (“ebony and ivory”) and white mustard …
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 …