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emilygould
Things I Ate That I Love gromyko
Gromyko's salvationpretty
Salvation Pretty
  • July 29, 2011 9:03 pm
    Ah, I always mean to do this and then forget.  Some food blogger I turned out to be! Guess who is a great foodblogger, though: Smitten Kitchen.  Jon-Jon and I made, essentially, her rugelach pinwheels.  Maybe due to hot kitchen conditions, I ended up using a lot more flour than she did just to be able to work with the dough at all.  And in later off-air batches, I put craisins and miniature chocolate chips in the filling, with GREAT results. Also they’re the kind of cookie that really hits its peak three days after you bake it. View high resolution

    Ah, I always mean to do this and then forget.  Some food blogger I turned out to be!

    Guess who is a great foodblogger, though: Smitten Kitchen.  Jon-Jon and I made, essentially, her rugelach pinwheels.  Maybe due to hot kitchen conditions, I ended up using a lot more flour than she did just to be able to work with the dough at all.  And in later off-air batches, I put craisins and miniature chocolate chips in the filling, with GREAT results.

    Also they’re the kind of cookie that really hits its peak three days after you bake it.

    2 notes Filed under:  recipe, food,.
  • August 7, 2010 7:31 pm
    This morning we had a visit from the macaroon squad, courtesy of Jennifer Egan (!) (!!!!) (!!!!!!) and this afternoon we made Veggie Burgers Every Which Way, courtesy of my friend Lukas Volger.  It’s, okay, a bit of an exaggeration to say we made them every which way.  We mostly made them this way, which involved zucchini and toasted almonds.  I started out as a veggie burger skeptic but now I’m a zealous convert.   I’d rather eat these flavor-packed featherweight zuke latkes than most real burgers, no joke. View high resolution

    This morning we had a visit from the macaroon squad, courtesy of Jennifer Egan (!) (!!!!) (!!!!!!) and this afternoon we made Veggie Burgers Every Which Way, courtesy of my friend Lukas Volger.  It’s, okay, a bit of an exaggeration to say we made them every which way.  We mostly made them this way, which involved zucchini and toasted almonds.  I started out as a veggie burger skeptic but now I’m a zealous convert.   I’d rather eat these flavor-packed featherweight zuke latkes than most real burgers, no joke.

    18 notes Filed under:  veggie burgers, cooking the books, food, recipe,.
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