Blueberry Upside Down Cake

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This almond scented cake boasts a tender crumb and is the perfect base for virtually any frozen fruit. Greek yogurt keep the cake moist and rich while lemon zest and blueberries add a subtle tang.

 

Recipe

Unsalted butter- 112g

Sugar- 250g, divided

Frozen blueberries (or cherries, strawberries, etc.)- 565g

Lemon juice- 27g

AP flour- 270g

Salt- 2g

Baking powder- 10g

Baking soda-1g

Eggs- 3 large (144g)

Whole milk Greek yogurt- 250g

Zest of 1 large lemon- ~1g

Vanilla-11g 

Almond extract- ~1g

 

Method

Preheat oven to 425F degrees. 

Melt the butter. Brush a tall-sided 8" cake pan with about 1 tablespoon of the melted butter and line the pan with a round of parchment. Brush with parchment with more butter. Toss the frozen blueberries with 35g sugar, 28g of the melted butter, and the lemon juice in the cake pan. The butter will solidify on contact with the frozen blueberries, but combine as much as possible. Bake the blueberry mixture for about 35-40 minutes until the fruit has mostly burst and the liquid is syrupy. Remove from the oven and let cool slightly.

In a medium bowl add the flour, salt, baking soda, baking powder, and remaining 215g sugar and whisk to combine. Make a well in the center of the dry ingredients and add the eggs, Greek yogurt, lemon zest, vanilla and almond extracts, and remaining melted butter. Whisk until the batter is smooth with minimal lumps.

Spoon the cake batter over the blueberry mixture and spread to cover as much as possible. Bake for about 45-55 minutes until a cake tester inserted into the center comes out clean. 

Let the cake cool for about 30 minutes, then run a sharp knife around the edges of the pan to help it release. Invert the cake onto a plate and allow it to cool completely before serving.  

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Tahini Cinnamon Rolls with Rose Frosting

Ordinary cinnamon rolls these are not. Nutty, rich tahini helps to keep these rolls from being overly sweet, and a rose-infused milk brings floral notes to the creamy frosting. The slight tang from sourdough starter adds depth and balances sweet and savory flavors. Topped with a blend of toasted black and white sesame seeds, coarse sugar, crushed rose petals, and flaky salt for crunch and subtle reinforcement of the flavors present. Garnishes like this add visual interest and textural contrast, but they also offer the lucky eater a hint of what they're in for.

Ordinary cinnamon rolls these are not. Nutty, rich tahini helps to keep these rolls from being overly sweet, and a rose-infused milk brings floral notes to the creamy frosting. The slight tang from sourdough starter adds depth and balances sweet and savory flavors. Topped with a blend of toasted black and white sesame seeds, coarse sugar, crushed rose petals, and flaky salt for crunch and subtle reinforcement of the flavors present. Garnishes like this add visual interest and textural contrast, but they also offer the lucky eater a hint of what they're in for.

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Bergamot Curd

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To put it simply, bergamot is like a *special orange*. It delivers notes of lemon, orange, and Meyer lemon all in one punch. Making citrus curd in the food processor allows you to use more of the peel and gives you the chance to infuse the essential oils of the citrus into the sugar, making for a more intensely flavored curd. 

Recipe

1-2 large bergamots, washed

3/4 cups sugar

115g unsalted butter, cut into pieces

100g egg yolks (from 5 large eggs)

Method

Peel the bergamot with a vegetable peeler. Place in a bowl with the sugar and toss to combine, let this sugar mixture sit for 5-10 minutes (this macerates the peel and releases the oils in the citrus).

Juice the bergamot to get 1/2 cup of juice (115g). 

Add the sugar mixture to a food processor and pulse until the peel is very finely chopped. Add the bergamot juice, butter, and egg yolks and pulse for about 45 seconds. (At this point, the mixture will look very curdled, but this is normal).

Cook the mixture over medium-low heat, whisking constantly to prevent the egg from cooking unevenly, for about 10-12 minutes or until very thick and opaque.

Strain the curd into a bowl with a fine mesh strainer to remove the bergamot peel and any coagulated egg to ensure your mixture is super smooth. 

Place a piece of plastic wrap directly onto the surface of the curd and refrigerate until chilled. 

Serve the bergamot curd with a dollop of whipped cream, pile onto a crisp pavlova, or layer it into cakes.

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Sourdough Chocolate Chunk Cookies with Hazelnuts

These soft-baked cookies offer the perfect balance of sweet, salty, chocolatey, and tangy thanks to the use of sourdough starter. When developing a sourdough starter, a big portion must be thrown away during each daily feeding and this recipe helps to repurpose some of that flavorful, nutrient-dense starter in another way. Chopped hazelnuts, flaky sea salt, and coarse sugar provide crunch to these fluffy, cake-like cookies.    Recipe    200g AP flour  155g whole wheat flour  60g whole wheat rye flour  1g baking powder  1g baking soda  218g salted butter, softened  185g sugar  160g light brown sugar  238g sourdough starter  4g vanilla   1 large egg  285g semisweet chocolate chunks  50g toasted hazelnuts, chopped  flaky sea salt and coarse sugar for sprinkling       Method    Preheat oven to 475F degrees. Line cookie sheets with parchment paper.  Cream together the softened butter and both sugars with a stand mixer fitted with the paddle attachment until light and fluffy, scraping down the sides if necessary.  Meanwhile, in a medium bowl, whisk together all of the flour, the baking powder, the baking soda, and the salt.  Add the sourdough starter to the creamed butter and slowly incorporate using the "stir" setting until well combined, then add the in the egg and vanilla and beat on low  speed until smooth.  Add in the flour mixture and, using the stir setting again, slowly incorporate the dry ingredients into the wet ingredients. Add in the chocolate chunks and chopped hazelnuts and stir until just combined.  Using a 1.5oz cookie scoop, scoop the dough onto prepared cookie sheets about 1 1/2" apart. Sprinkle with a little flaky salt and a big pinch of coarse sugar. Bake cookies for about 14-16 minutes on the middle rack until just golden on the bottom. 

These soft-baked cookies offer the perfect balance of sweet, salty, chocolatey, and tangy thanks to the use of sourdough starter. When developing a sourdough starter, a big portion must be thrown away during each daily feeding and this recipe helps to repurpose some of that flavorful, nutrient-dense starter in another way. Chopped hazelnuts, flaky sea salt, and coarse sugar provide crunch to these fluffy, cake-like cookies.

Recipe

200g AP flour

155g whole wheat flour

60g whole wheat rye flour

1g baking powder

1g baking soda

218g salted butter, softened

185g sugar

160g light brown sugar

238g sourdough starter

4g vanilla 

1 large egg

285g semisweet chocolate chunks

50g toasted hazelnuts, chopped

flaky sea salt and coarse sugar for sprinkling

 

Method

Preheat oven to 475F degrees. Line cookie sheets with parchment paper.

Cream together the softened butter and both sugars with a stand mixer fitted with the paddle attachment until light and fluffy, scraping down the sides if necessary.

Meanwhile, in a medium bowl, whisk together all of the flour, the baking powder, the baking soda, and the salt.

Add the sourdough starter to the creamed butter and slowly incorporate using the "stir" setting until well combined, then add the in the egg and vanilla and beat on low  speed until smooth.

Add in the flour mixture and, using the stir setting again, slowly incorporate the dry ingredients into the wet ingredients. Add in the chocolate chunks and chopped hazelnuts and stir until just combined.

Using a 1.5oz cookie scoop, scoop the dough onto prepared cookie sheets about 1 1/2" apart. Sprinkle with a little flaky salt and a big pinch of coarse sugar. Bake cookies for about 14-16 minutes on the middle rack until just golden on the bottom. 

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Meyer Lemon Marmalade

Recipe    5 Meyer lemons, washed  Sugar  Demerara Sugar       Method    Place a few small plates in the freezer.  Halve the Meyer lemons lengthwise, then slice into 1/8" thick segments (try to remove all of the seeds and tougher membranes as you do this.)   Measure the sliced lemons in a measuring cup. You should have about 4 cups of sliced fruit at this point, but the more important part is that you use equal amounts of fruit, water, and sugar by volume, so just adjust the amount based on how much fruit you have. Use equal parts demerara sugar and white sugar.  In a medium pot, bring the sliced fruit and water to a boil. Once boiling, reduce the heat to a simmer and cook until fruit is very tender (a good judge is if you can cut through the skin with a wooden spoon.) Add the sugar and return to a boil, then reduce to a simmer for 30 minutes.  After 30 minutes, take a plate out of the freezer and dollop a small spoonful of marmalade onto the plate. Tilt the plate to check the viscosity. It should be thick and jammy and not runny. Continue to simmer the mixture if it is too thin.  Cool before serving or storing. Marmalade will last about a month in the fridge.

Recipe

5 Meyer lemons, washed

Sugar

Demerara Sugar

 

Method

Place a few small plates in the freezer.

Halve the Meyer lemons lengthwise, then slice into 1/8" thick segments (try to remove all of the seeds and tougher membranes as you do this.) 

Measure the sliced lemons in a measuring cup. You should have about 4 cups of sliced fruit at this point, but the more important part is that you use equal amounts of fruit, water, and sugar by volume, so just adjust the amount based on how much fruit you have. Use equal parts demerara sugar and white sugar.

In a medium pot, bring the sliced fruit and water to a boil. Once boiling, reduce the heat to a simmer and cook until fruit is very tender (a good judge is if you can cut through the skin with a wooden spoon.) Add the sugar and return to a boil, then reduce to a simmer for 30 minutes.

After 30 minutes, take a plate out of the freezer and dollop a small spoonful of marmalade onto the plate. Tilt the plate to check the viscosity. It should be thick and jammy and not runny. Continue to simmer the mixture if it is too thin.

Cool before serving or storing. Marmalade will last about a month in the fridge.

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Sourdough Bread

Sourdough bread has proven to be one of the most difficult and time consuming projects to happen in this kitchen, but also one of the most rewarding. The first task was to make a robust starter packed with organic rye and white flour to get things moving right along in the fermentation department. The name of the game is feeding, feeding, feeding, waiting, waiting, waiting, baking, baking, baking. These loaves are made from Giusto's organic whole wheat flour and Arrowhead Mills organic AP flour and were left for 12 hours to develop the beautiful tang sourdough is known for. Nearly 2 pounds of flour, 44 hours, and 500F degree ovens all seem worth it when the early afternoon light catches particles of flour glittering in the air and the house fills with a toasty, aromatic haze.

Sourdough bread has proven to be one of the most difficult and time consuming projects to happen in this kitchen, but also one of the most rewarding. The first task was to make a robust starter packed with organic rye and white flour to get things moving right along in the fermentation department. The name of the game is feeding, feeding, feeding, waiting, waiting, waiting, baking, baking, baking. These loaves are made from Giusto's organic whole wheat flour and Arrowhead Mills organic AP flour and were left for 12 hours to develop the beautiful tang sourdough is known for. Nearly 2 pounds of flour, 44 hours, and 500F degree ovens all seem worth it when the early afternoon light catches particles of flour glittering in the air and the house fills with a toasty, aromatic haze.

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Root Vegetable Soup

This soup gets its velvety texture from sweet potato, butternut squash, cauliflower, and red lentils. The starch helps to achieve a creamy purée without the need to add any actual cream. Red chiles, red miso, turmeric, mustard powder, and a splash of apple cider vinegar add punchy flavor and nutrition. Topped with a swirl of yogurt and tahini, pepitas, cilantro, sumac, and some shredded harissa roasted chicken. 

This soup gets its velvety texture from sweet potato, butternut squash, cauliflower, and red lentils. The starch helps to achieve a creamy purée without the need to add any actual cream. Red chiles, red miso, turmeric, mustard powder, and a splash of apple cider vinegar add punchy flavor and nutrition. Topped with a swirl of yogurt and tahini, pepitas, cilantro, sumac, and some shredded harissa roasted chicken. 

Almond Butter, Coconut, and Cardamom Granola with all the seeds

Sometimes granola gets a bad rap- everyone loves it, but then there's the thing about it having "soooo many calories." Sure, if calorie counting and pre-packaged, mass-produced granola is what you're used to then you're probably right. But the beauty of cooking from scratch is not just that it's soul-feeding, it's that you have control over what to include in/ exclude from your food.  This recipe bridges the gap between sweet and savory with flaky sea salt and natural sweeteners like coconut sugar and maple syrup. Floral notes in cardamom complement seasonal fruits at breakfast and sharp vinaigrettes at lunch. Be sure to toast the coconut separately, as it cooks much faster than the rest of the mixture and would definitely burn after 30 minutes. Feel free to swap out some of the seeds and nuts based on what you have on hand, but try to keep the total weight of the uncooked oat mixture to about 495g to keep a good ratio of wet to dry ingredients.     Recipe     makes about 5 cups   335g Bob's Red Mill extra thick rolled oats  80g sliced almonds, raw  20g white sesame seeds, raw  20g black sesame seeds, raw  20g chia seeds  20g flax seeds  20g unsweetened large coconut flakes, raw  20g unsweetened fine coconut flakes, raw  20g hemp hearts, raw  180g roasted unsalted smooth almond butter  100g virgin coconut oil  15g maple syrup  25g coconut sugar  1/2 teaspoon freshly ground cardamom  5g flaky sea salt        Method    Preheat oven to 350F degrees. Place coconut flakes on a baking sheet lined with parchment paper and toast until perfectly golden brown and fragrant, about 6 minutes. Transfer toasted coconut to a small bowl and combine with hemp hearts and set aside.   In a large bowl, combine oats, sliced almonds, sesame seeds, flax seeds, and chia seeds.   In a small pot, combine almond butter, coconut oil, maple syrup, coconut sugar, and ground cardamom and heat over medium until the coconut oil is completely melted and well combined. Crush the sea salt between your fingers and stir into the warm almond butter mixture. Pour the almond butter mixture over the oat mixture and stir until everything is evenly coated. Transfer to the baking sheet and spread into an even layer, then season again with a big pinch of flaky sea salt, leaving the crystals larger this time. Bake for 30 minutes, tossing halfway through. After 30 minutes, remove from the oven and stir in the toasted coconut and hemp hearts until evenly incorporated.   Allow granola to cool at room temperature before transferring to an airtight container.   Serve with yogurt and fruit, your milk of choice, or sprinkle into salads for crunch.

Sometimes granola gets a bad rap- everyone loves it, but then there's the thing about it having "soooo many calories." Sure, if calorie counting and pre-packaged, mass-produced granola is what you're used to then you're probably right. But the beauty of cooking from scratch is not just that it's soul-feeding, it's that you have control over what to include in/ exclude from your food.

This recipe bridges the gap between sweet and savory with flaky sea salt and natural sweeteners like coconut sugar and maple syrup. Floral notes in cardamom complement seasonal fruits at breakfast and sharp vinaigrettes at lunch. Be sure to toast the coconut separately, as it cooks much faster than the rest of the mixture and would definitely burn after 30 minutes. Feel free to swap out some of the seeds and nuts based on what you have on hand, but try to keep the total weight of the uncooked oat mixture to about 495g to keep a good ratio of wet to dry ingredients. 

Recipe

makes about 5 cups

335g Bob's Red Mill extra thick rolled oats

80g sliced almonds, raw

20g white sesame seeds, raw

20g black sesame seeds, raw

20g chia seeds

20g flax seeds

20g unsweetened large coconut flakes, raw

20g unsweetened fine coconut flakes, raw

20g hemp hearts, raw

180g roasted unsalted smooth almond butter

100g virgin coconut oil

15g maple syrup

25g coconut sugar

1/2 teaspoon freshly ground cardamom

5g flaky sea salt 

 

Method

Preheat oven to 350F degrees. Place coconut flakes on a baking sheet lined with parchment paper and toast until perfectly golden brown and fragrant, about 6 minutes. Transfer toasted coconut to a small bowl and combine with hemp hearts and set aside. 

In a large bowl, combine oats, sliced almonds, sesame seeds, flax seeds, and chia seeds. 

In a small pot, combine almond butter, coconut oil, maple syrup, coconut sugar, and ground cardamom and heat over medium until the coconut oil is completely melted and well combined. Crush the sea salt between your fingers and stir into the warm almond butter mixture. Pour the almond butter mixture over the oat mixture and stir until everything is evenly coated. Transfer to the baking sheet and spread into an even layer, then season again with a big pinch of flaky sea salt, leaving the crystals larger this time. Bake for 30 minutes, tossing halfway through. After 30 minutes, remove from the oven and stir in the toasted coconut and hemp hearts until evenly incorporated. 

Allow granola to cool at room temperature before transferring to an airtight container. 

Serve with yogurt and fruit, your milk of choice, or sprinkle into salads for crunch.

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