This sounds delicious.
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Is this the grapefruit white chocolate one from Snacking Cakes? Oh, I see lime zest? Sexy photo!
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YAY @rstuart! SO happy to hear it!
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And looks amazing!
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It is! That’s grapefruit zest.
BLACK & WHITE COOKIES, from former COTM over on Chowhound, Modern Comfort Food (Ina Garten). I finally got around to making these and was surprised at how unfiddly they were, considering. In the end, these are tasty cookies, but still not quite the Black & Whites of my childhood. The texture isn’t quite soft enough (maybe the cook time is too long?) and the frosting doesn’t taste like NYC cookies (the chocolate side is delicious, but should be frosting, not ganache…). Still, I will enjoy every last one of these.
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As you love blood oranges, I highly recommend that you make Ottolenghi’s Ancho Chile/Tangerine substituting blood oranges for the tangerines.
The recipe is in Flavor. Ottolenghi says that he created the recipe with blood oranges and recommends that you use them if you have access to them.
I’ve made it twice. It’s the best flan I’ve ever tasted.
https://ottolenghi.co.uk/recipes/tangerine-and-ancho-chilli-flan
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This sounds good. How much of the ancho flavor do you get? Hard to imagine in a custard.
The ancho certainly isn’t strong, but it lend depth to the flan.
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Hi @bmorecupcake - nice to see you after a while!
I make brownies with and without browned butter, and I really did not expect to taste a difference, because: chocolate!
But surprisingly, I can - it’s a subtle caramelized flavor, and enhances the overall deliciousness.
(I don’t bother if I’m taking the brownies elsewhere — which is most often — but when I give in and make some for myself, it’s worth the extra few minutes.)
(in ccc I think I want to but I don’t think I actually can taste the difference… I guess I will have to make some again to confirm… the things we do for research 
)
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It’s odd how that happens. Looking at the batters, you would think for sure chocolate would mask the flavor with brownies but not cookies. Maybe it has to do with how much of the batter is exposed or the final internal temperature. As you said, time for research.
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I am not a baker; I haven’t the patience. So no-knead bread is my thing. I made a loaf yesterday because my granddaughter was coming the spend the day. She buttered a slice and asked, “Ama, do you make bread EVERY day?” I explained that, no, only when she and her family were coming over.
I send the remains of any loaf home with them so I won’t wolf it.
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Nice crust on the loaf.
Do you have a recipe or recipe link that you could post?
Please and thank you.
I use the original NYT recipe (behind a paywall). Here is a clone.
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Quiche made with spinach, bacon, and Comte. Hadn’t made quiche in forever and this was so good, especially with the crust, which I made with half lard and a portion of whole wheat flour. I might add one more egg next time because this is a very softly set custard and my mom is weird about things that are soft. I only used 2 eggs in this one. I always like to use some creme fraiche in quiche, so I used up the last of some kefir cream I had.
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I’ve made Lahey’s no knead bread and I’ve made Ottolengh’s. For me, Ottolenghi’s is a vast improvement.
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To be honest, I’ve not found need or even room for improvement on this loaf as it has naturally evolved. Meaning how we each unintentionally adapt recipes to the way we work.
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I’m guessing the buttermilk adds a faux-sourdough tang and some tenderness too?
Of late I’ve veered towards using SE’s revised version of the no knead recipe the NYT popularized — it has a longer fridge rest (based on the baking steel pizza dough, I’ve assumed).
But as I don’t have @pilgrim’s willpower to give away most of the loaf, I always use a tangzhong now to keep it moist longer, whichever the base recipe.
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Hi @Shellybean - lovely quiche!
Would you mind sharing your crust recipe?
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Thank you!
I used this recipe but I substituted 100 g of the plain flour with ww flour. And I bumped the salt up to around 5 grams, so it was likely more like 3/4 tsp salt.
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