February 7th, 2020
You guys, I am the most overwhelmed EVER (in a really good way!) for the next few weeks.
I know it’s so lame to spend the week before NYFW talking about how overwhelmed I am, and I am SO excited for it and completely can’t wait. And yet I’m also totally making myself crazy at the same time! Let’s face it, this is the best time of the year, and also exactly when everything spins just a tiny bit out of control. There have been so many logistics this season, and so much to hopefully get right and go smoothly, that it feels like I’m juggling a hundred balls in the air for the next two weeks, in the best way possible.
Except… that I physically don’t know how to juggle. Metaphorically, I can juggle, but physically? I just drop all the balls. Not a good omen!
But setting this insanity aside, this is my last recipe until I get back from NYFW on the 13th, and it is a doozy to go out with! A few simple ingredients, and you suddenly have a beautiful, easy-to-make tart. Is there anything better than that for you guys to make in the next two weeks?
Obviously, stay tuned for some awesome NYFW coverage, and a super exciting announcement on Sunday (can’t wait)! And if you want a sneak peek and haven’t followed me on Instagram yet, be sure to (@sugarlaws)!
1 sheet frozen puff pastry, thawed in the refrigerator
1/2 cup tomato sauce
1 yellow squash
1 eggplant (long/thin Asian variety would work best, but I used a regular one from the grocery store)
2 tsp olive oil
Fleur de sel
Fresh ground pepper
1/3 cup crumbled Feta cheese
Preheat the oven to 375 degrees F. Line a large baking sheet Silipat (this recipe will stick to your baking sheet if you’re not careful).
Roll the puff pastry onto the prepared baking sheet; pierce the pastry all over with a fork. Spread with the tomato sauce, leaving approximately a 1/2-inch border.
Slice the veggies using a mandolin if you have one. Layer the veggies in rows onto the puff pastry. Drizzle the veggies with olive oil, and sprinkle with salt & pepper.
Bake for 30 minutes, or until the veggies are softened and the pastry is cooked through. Remove from the oven; sprinkle with the Feta cheese and chives. Serve warm.
February 5th, 2020
We had a full house over Thanksgiving weekend, and one of the things I quickly realized: cooking Thanksgiving dinner is only half the battle! You also have a bunch of meals before and after (well, “after” meals generally consist of leftovers with my family) to plan for! I knew I wanted to do something quick and easy on the holiday morning, but I still wanted it to be festive and special.
Enter: Belgian Waffles! We have a terrific waffle maker, so this whole recipe took less than 30 minutes. Throw in some powdered sugar, maple syrup, and sliced fruit, and you have a breakfast to feed a crowd that doesn’t take all day. Perfect for holiday brunch-time!
I used my gorgeous Noritake Cometa plates here — I get so many compliments on these! I love how the pattern is so sleek and modern, but it’s easy to match with all the other pieces in our cabinets!
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
4 large eggs, separated
1/4 cup sugar
4 tablespoons unsalted butter, melted
2 cups milk
Preheat your waffle iron.
Sift together the flour, baking powder, and salt, and set aside. In a second bowl, beat together the egg yolks and sugar until sugar dissolves and the eggs turn pale yellow. Add the melted butter and milk to the eggs and whisk to combine. Add the flour mixture and whisk briefly. In a separate bowl, beat the egg whites until soft peaks form and gently fold them into the waffle batter.
Pour just enough batter into the iron to cover the grid. Cook until the machine’s light says that the waffles are finished, or until they are golden brown, about 4 minutes.
February 3rd, 2020
How many of you have expensive little jars of saffron in your cabinets?Â Maybe you made paella, once, and then it sat around for months afterwards, untouched.Â Maybe you were just curious about it, but then never had a real use for it, once it was purchased.
But you can put saffron in so many recipes for a little extra, unique flavor — it really shouldn’t go to wastse.Â The saffron flavor in these muffins is subtle but unmistakable, and it adds a little depth to an otherwise traditional muffin recipe.
And here’s what I love about banana muffins: they can be so much lower fat than other types of muffins, because the bananas add moistness that you would otherwise have to get through butter or oil.Â
(Does anyone remember that old show on the Food Network, Calorie Commando?Â I always feel like htat guy when I talk about recipe nutrition).Â
But these are really good, and incredibly easy.Â They’re a great breakfast on the run, or just an anytime little snack.
And finally, the winners of the Spice Depot samples are Comments #12 (stephchows) and #34 (Kasey)! I’ll be emailing you guys today for your addresses!
Banana Saffron Muffins
1 cup all-purpose flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon lemon juice
2 very ripe bananas, mashed
1/2 cup white sugar
1 tbsp heavy cream
1/4 tsp saffron threads, chopped or crushed with a knife
2 tbsp butter, melted
Preheat oven to 375 degrees. Line six muffin cups with papers. In a large bowl, mix together bananas, sugar, egg, cream, lemon juice, crushed saffron and melted butter. Add the flour, baking soda, baking powder and salt. Spoon batter into prepared muffin cups.
Bake 18 to 20 minutes, or until a toothpick inserted into center of a muffin comes out clean.
Makes 6-8 muffins.