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Preview: The Garden of Eating - a sinfully good blog about food

The Garden of Eating

The Garden of Eating is a sinfully good blog about food, family & life in New York's beautiful Hudson Valley. Created and written by Eve Fox.

Updated: 2018-02-14T17:51:31.849-05:00


A Few Great Cookbooks


I interrupt my months-long silence to bring you this short, sweet post about five inspiring and instructive cookbooks you or someone you love might enjoy.The Fearless Baker by Erin Jeanne McDowell and with beautiful photographs by my dear friend, Jennifer May. If you like to bake, this is the book for you. You can go as in-depth as you care to go with her excellent advice. It was at the top of Melissa Clark's list of the best cookbooks in the NY Times.Salt Fat Acid Heat: Mastering the Elements of Good Cooking by Samin Nosrat. Samin is something of a culinary celebrity in the San Francisco Bay Area - she's a Chez Panisse alum whose been credited with teaching Michael Pollan how to cook. In this book, she teaches you to home in on the key elements that make food taste good and stop worrying so much about measurements. Great for anyone who wants to develop a more holistic, intuitive sense of cooking.In My Kitchen A Collection of New and Favorite Vegetarian Recipes by Deborah Madison. I love everything Deborah Madison writes and this is no exception - more elegant yet down to earth prose that makes her recipes sing. She's one of the people I would most like to share a meal with, preferably one she's cooked.Smitten Kitchen Everyday: Triumphant and Unfussy New Favorites by Deb Perelman. If you're a fan of Smitten Kitchen blog or of Deb's first book, you're in luck - there's more! 101 brand new recipes await you including a killer carrot ginger dressing that reminds me of the Dojo restaurant I ate at when visiting NYU on a college tour years and years ago. She's a powerhouse and the book is filled to bursting with tasty, creative food that will not take you hours to prepare.Small Victories - Recipes, Advice & Hundreds of Ideas for Home-Cooking Triumphs by Julia Turshen. This book came out last year but I somehow missed it until recently. It's such a lovely read and makes me devilishly hungry. The many spin-off recipe ideas Julia provides at the end of each recipe make it worth three or four cookbooks in one. I am leaving it open on the cookbook stand on my kitchen counter and plan to make my way through it recipe by recipe. You might also like:5 Must-Have Kitchen Tools A Feast of Food Books Best French Press EVER [...]

Perfect Panna Cotta with Fresh Strawberries


I was introduced to this salad by my friend, Kali, who fell in love with it after ordering it at Colonia Verde in Brooklyn's Fort Greene neighborhood recently.It's like eating a bowl of Mexican street corn (a.k.a. elote.) Each bite is smokey, sweet, spicy, sour, creamy and salty - a sublimely happy marriage of flavors.The recipe calls for lightly charring the kernels in a cast iron skillet but if you happen to have leftover grilled corn on hand, by all means, use that, instead! It goes quickly so you may want to double the recipe.This is a tasty way to savor these last, bittersweet days of summer. Hope you enjoy it. -- print recipe --Perfect Panna Cotta adapted from Judy Witts Francini's Secrets from My Tuscan KitchenMakes 8 servingsIngredients* 4 cups (2 pints) heavy cream or half-and-half - I used 1 pint of each* 1/2 cup organic cane sugar* 2 tsps pure vanilla extract* 2 packets powdered gelatin (about 4 1/2 teaspoons)* 6 Tbsps cold waterDirections1. Heat the heavy cream and sugar in a saucepan or microwave. Once the sugar is dissolved, remove from heat and stir in the vanilla extract.2. Lightly grease eight small cups or bowls with a neutral-tasting oil - avocado, coconut, safflower, etc.3. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes. Don't be alarmed if it has an unappealing, acrid odor.4. Pour the very warm cream and sugar mixture over the gelatin and stir until the gelatin is completely dissolved.5. Divide the mixture into the bowls or cups, then chill until firm - between 2-4 hours. If you'd like to unmold them before serving, run a sharp knife carefully around the edge of each bowl/cup and turn out onto a plate (I had to give mine quite a bit of assistance.) Top with fruit, chocolate, honey or syrup and serve.You might also like:Maple Crème Brûlée Strawberry Shortcake Wild Blackberry Sorbet with Garden Mint & Lavender [...]