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Appetizer

Cacio e Pepe Brussels Sprout Galette

Cacio e Pepe Brussels Sprout Galette

Miso, Bacon and Asiago Cheese Ball

Miso, Bacon and Asiago Cheese Ball

Do ice cubes really make a difference when baking

Do ice cubes really make a difference when baking your sourdough in a Dutch oven?

#sourdough #homebaking #breadbaking #thebakefeed @thebakefeed

👏 NO👏MORE👏SAD👏SALADS👏 Roasted Pars

👏 NO👏MORE👏SAD👏SALADS👏

Roasted Parsnip, Pecorino and Kale Salad

Full recipe @ athomegastronome.com

Ingredients

2 lb Parsnips
1 Large Red Onion
Olivie Oil
1 Bunch Kale
Salt
1/2 Cup Pecans
1/2 Pomegranate
1 Cup Pecorino Romano
MAPLE VINAIGRETTE

1/4 Cup Olive Oil
2 Tbsp Maple Syrup
2 Tbsp Red Wine Vinegar
2 tsp Dijon Mustard

Instructions
* Place racks in the middle most positions of your oven.  Preheat the oven to 400F and have two baking sheets handy. 
* Peel and dice the parsnips into 1/2” pieces and transfer to one of the baking sheets.  Peel, halve and slice the red onion into 1/2” slices and transfer to the second baking sheet. 
* Drizzle both sheet pans with olive oil and season with salt then toss to coat.   Transfer the trays of the vegetables to the oven to roast, flipping halfway. The parsnips will take approximately 30 minutes and the onions will take approximately 20 minutes.  
* Meanwhile, add all of the ingredients for the dressing to a large bowl and whisk to combine.  
* Wash, de-rib, finely chop then massage the kale and add to the bowl with the dressing.  Grate in the pecorino.  Preheat a medium-sized frying pan to medium. Once hot add the pecans and toast stirring frequently until fragrant. Once cool roughly chop the nuts and add to the bowl.  Remove the seeds from the pomegranate and set aside. To keep the purple colour from bleeding onto the other ingredients these will be added last.  
* When the vegetables have finished roasting let them cool slightly before adding to the bowl with the kale and pecorino, season with salt then toss to combine.  
* Serve the salad with the pomegranate seeds sprinkled on top. Enjoy! 
#f52grams #foodblogfeed
#thefeedfeed @thefeedfeed #wintersalad #kalesalad #easyrecipe

This cacio e pepe pie crust is filled with a roast

This cacio e pepe pie crust is filled with a roasted garlic ricotta, Parmesan and shaved Brussels sprouts and has completely stolen my heart.

You can find the recipe @ https://athomegastronome.com/cacio-e-pepe-brussels-sprout-galette/

#thekitchn #f52grams #foodtographyschool #thefeedfeed #recipe #feedfeed #dinner #fallrecipes #brusselssprouts

Risotto Season doesn’t have the same ring to it

Risotto Season doesn’t have the same ring to it as Soup Season but it is my ✨slop✨ of choice

Honeynut Squash and Saffron Risotto
Full recipe @ athomegastronome.com

WISPY SHALLOTS
* 3 Shallots
* Vegetable Oil (for frying)
HONEYNUT SQUASH RISOTTO
* 1 Pinch Saffron
* 2 Shallots
* 3 Honeynut Squash
* 2 cups Arborio Rice
* 1 Cup Dry White Wine
* 8 Cups Vegetable or Chicken Stock
* 1 Cup Parmesan Cheese
* 1/4 Cup Butter
* Salt
* Parsley For Garnish

#thekitchn #f52grams #thefeedfeed #recipe #feedfeed #risotto #honeynutsquash #risotto #foodtographyschool

A very good tuna melt has three things: 1) Toasted

A very good tuna melt has three things:
1) Toasted Bread
2) Good Quality Tuna
3) A Cheese Tag (the bit that hangs off the side, a little cheese sidecar if you will)

Full Recipe @ athomegastronome.com

TUNA MELT
1 Can or Jar Tuna, in Oil Approximately 130g drained
1 Small Apple
1 Small Shallot
1 Tbsp Capers
6 Anchovies
Fresh Dill
1 tsp Dijon Mustard
2-3 Tbsp Mayonaise Hellmans is preferred.
2 Slices Crusty Sourdough
1 Cup Cheese A mix is good here, Gruyere, Asiago, Cheddar and Mozzarella are all good here.
Black Pepper From a pepper mill

SIDE GREEN SALAD
2 Big Handfuls Spring Mix
1.5 tsp Apple Cider Vinegar
1 Tbsp Olive Oil

#thekitchn #f52grams #foodtographyschool #thefeedfeed #recipe #feedfeed #easyrecipes #tunamelt #tuna

Putting a little twist on a classic with these ✨

Putting a little twist on a classic with these ✨Lime White Chocolate and Macadamia Nut Cookies

Ingredients
128g Unsalted Butter
150g White Sugar
2 Limes
50g Brown Sugar
2 Large Eggs Plus One Yolk
240g All Purpose Flour
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1/2 tsp salt
45g Macadamia Nuts Roughly Chopped
170g White Chocolate Roughly Chopped
Flaky Salt

1)Melt the butter over medium and stir constantly with a heatproof spatula until golden brown then set aside to cool.

2)Add both sugars into the bowl of your stand mixer and use a microplane to add the zest directly into the sugars, mix on low for at least a minute or until very fragrant.

3)Add in the browned butter and mix on medium for 1-2 minutes until fully combined then stop the mixer and scrape down the bowl.

4)Increase the speed to medium then add the eggs and yolk one at a time, waiting until each egg is fully incorporated before adding the next then increase the speed to medium high for 2-3 minutes until the mix is thick and creamy.

5)In a separate bowl whisk together the flour, salt, baking soda and baking powder then gently mix into the egg/sugar/butter mixture with a spatula until no dry flour remains before adding the white chocolate and macadamia nuts and stirring until just incorporated.

6)Cover and refrigerate overnight.

7)When ready to bake preheat your oven to 350F, line two baking sheets with parchment, and portion the dough into 12 balls approximately 70g each and divide between the sheets then sprinkle with flaky salt.

8)Bake for 14-16 minutes until edges are golden and tops are set then leave on the tray for at least 20 minutes.

#thekitchn #f52grams #foodtographyschool #thefeedfeed #recipe #feedfeed #cookies #cookierecipe

✨Sticky Date Banana Muffins The next time you f

✨Sticky Date Banana Muffins

The next time you find your freezer is masquerading as a banana grave yard I think you should give these sticky date banana muffins a try!

Full recipe @ athomegastronome.com

Ingredients:

CRUMBLE
* 30 g All Purpose Flour
* 50 g Brown Sugar
* 30 g Unsalted Butter (Cut into 1cm cubes)
* Salt
STICKY DATES
* 10 pc Medjool Dates
* 100 g Brown Sugar
* 1 Tbsp Dark Rum Optional
* 1/4 cup Water
MUFFINS
* 250 g Ripe Bananas Approximately 3
* 2 Large Eggs
* 100 g Brown Sugar
* 50 g White Sugar
* 100 g Vegetable Oil
* 125 g Buttermilk Regular milk can be substituted, preferably whole.
* 1 Tbsp Dark Rum Optional
* 240 g All Purpose Flour
* 1 tsp Baking Powder
* 1 tsp Baking Soda
* 1 tsp Salt
* 1 tsp Cinnamon

We start by cooking the dates with brown sugar, water and dark rum, until it’s a sticky syrupy mess - around five minutes. recipe and method
and because every recipe needs a little razzle dazzle - they are sprinkled with a buttery brown sugar crumble

The simple banana cake base is made using one bowl because I hate extra dishes, and this isn’t that serious.

Start by mashing the bananas, then whisking in the eggs, followed by the brown and white sugar, vegetable oil, buttermilk, and vanilla and make sure she’s smooth.

Then add in the flour, baking powder, soda and salt and mix until JUST combined.

Fill the muffin tins half way, add a tablespoon -ish of the dates then repeat with the rest of the batter and dates - giver her a swirl and sprinkle that crumble on top.

Bake at 425 for 5 minutes then drop to 350 for another 20-25 and enjoy - preferably while still warm with a smear of butter!

#thekitchn #f52grams #foodtographyschool #thefeedfeed #recipe #easyrecipes #feedfeed #fallrecipes #bananamuffins #muffinrecipe

🍝🎃🍂A Dreamy Creamy Cajun Pumpkin and Baco

🍝🎃🍂A Dreamy Creamy Cajun Pumpkin and Bacon Pasta, because canned pumpkin isn’t just for pie!

Full recipe and method @ athomegastronome.com

* 500 g Dried Pasta
* * 375 g Bacon Preferably Thick Cut
* 1 Yellow Onion, Diced
* 1 Red Bell Pepper , Diced
* 2 tsp Smoked Paprika
* 1 tsp Dried Oregano
* 0.5 tsp Dried Thyme
* 1 tsp Garlic Powder
* 1/4 tsp Cayenne Pepper
* 1 tsp Salt
* 1/4 Cup Tomato Paste
* 400 mL Canned Pumpkin Puree
* 1/4 Cup 35% Cream
* Parmesan Cheese
* Black Pepper

Over simplified instructions:

Cook the pasta according to package.
Fry bacon until crisp.
Soften onions and peppers in 2 Tbsp of reserved bacon fat.
Add in smoked paprika, dried thyme, dired oregano, garlic powder, cayenne, and tomato paste and cook for an additional 1-2 minutes until colour has deepened and spices are fragrant.
Blend vegetables with the canned pumpkin, cream and 1 cup of reserved pasta water.
Reheat the sauce with the pasta.
Top with crumbled crisp bacon, grated parmesan and fresh cracked pepper.

#thekitchn #f52grams #foodtographyschool #thefeedfeed #recipe #dinner #easyrecipes #dinnertonight #fallrecipes #pasta #pumpkinpasta

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