[Photographs: Vicky Wasik] I have a problem with potato gratins. It’s the same problem I have with muffins—I only want the top and usually neglect what’s below deck. The interior of a poorly made potato gratin is bland, dry, and crumbly, but even the worst gratins have a savory and speckled crust. I’m not alone with my prejudice. Jeffrey Steingarten, the author of The Man Who Ate Everything, developed an indulgent single-layer potato gratin recipe that yields a crusty-top-only dish. I’ve made his recipe several times and can admit to curling up on the couch with it, picking at every golden bit with my fingers. Although I delight in this shameful activity, some nights I’m struck with guilt, worrying about…
Hey! First of all, thanks for all your cheering words on the news of our marriage. That was fun! Secondly, I promised a lot of persons on instagram that we would share a chocolate recipe which currently goes by the working name Taco Brownies. But all the interest in them made me a little anxious so I’m heading back into the kitchen today to test another round before we’re ready to post them. Here is something to snack on while you wait. A peanut butter sandwich and a green smoothie.
Technically, a sandwich hardly qualifies as a recipe. But what we want to say with this point is really just that you should try peanut butter on a savory sandwich. I love all kind of nut butter sandwiches and even if I usually top it with sliced bananas, apples, strawberries or a sweet compote, this savory version is my most recent addiction. Crispy lettuce and cucumber add a nice textural contrast to the sandwich without competing with the peanut butter flavor. The cottage cheese makes it moist and yummy and the chickpeas … well I don’t know why the chickpeas are there actually. I guess I just like chickpeas inside my sandwiches. This sandwich is yummy, sticky, crunchy, rich and yet fresh somehow. We usually make it with a good quality rye bread but anything goes.
I just realized that this is a green sandwich without avocado so we should perhaps call it “the-death-of-avocado-sandwich-sandwich” or something catchy like that. Anyway, it’s good. And it’s not impossible that you already have the ingredients at home. So, try it!
For the other recipe, I’ll let Luise do the talking. It was her idea to pair the sandwich with a smoothie and since she is queen Latifah of green smoothies I am sure she has something clever to say. /David
Here’s something clever for you. Make this smoothie. It’s that good. It has lots of green vegetables and a mild and fresh taste with tones of lemon and ginger. Just the way I like it. Also, using frozen vegetables makes the smoothie creamy and more nutritious and you can skip the ice. It also works really well paired with a sandwich as well because (most of) you have two hands and now you can have a good snack in each hand. We actually wrote a “In The Other Hand” chapter for our smoothie book with lots of great snacks, but we couldn’t fit it in the book. Lots of love! /Luise
Green Peanut Butter Sandwich
Just one note on peanut butter. Read the ingredient list in the supermarket and go for the brands that only list peanuts (and maybe salt). You can of course use other types of nut butters as well, I’d especially recommend cashew butter for this, but it’s usually a lot pricier.
4 slices rye bread
4 tbsp peanut butter
a few leaves crispy lettuce
5 cm / 2 inches cucumber
4 tbsp cottage cheese
4 tbsp chickpeas / garbanzo beans
2 tsp olive oil
Spread peanut butter on each bread slice. Rinse the lettuce and cucumber. Tear the lettuce into smaller pieces, slice the cucumber thinly and place both on top of each peanut butter sandwich. Top with cottage cheese, chickpeas, a drizzle of olive oil, pea shoots and thyme. Put the sandwich together, wrap with sandwich paper and dig in.
Broccoli & Ginger Smoothie
2 normal glasses or 1 very large
If you don’t have a super powerful blender, start by mixing all ingredients except broccoli and banana (because they are thicker and will slow down the blender blades). When mixed until smooth, add the last ingredients and mix again. If you like it a little sweeter, you can add a fresh date or more banana.
4-5 florets frozen broccoli (or frozen cauliflower)
1 large banana
1 large handful fresh spinach
1 large handful fresh kale
1 large knob fresh ginger
1 slice lemon, peeled
1-2 cups plant milk, (oat milk / rice milk / almond milk)
Add all ingredients to a high speed blender and mix until smooth. Taste and adjust the flavor and consistency if needed. Pour into two glasses or bottles.
To celebrate the release of L’appart, and as a Thanksgiving week treat, Le Creuset is giving away a five-piece Signature set in Flame (my favorite color!) to a lucky reader. This Signature set includes a 5.5-quart Dutch oven and a 1 3/4-quart saucepan with lids, plus a 9-inch skillet.
You might remember my visit to the Le Creuset factory and foundry in France, where I stood and watched as metal was melted down and poured into molds. A few hours later, after a being glazed and baked to perfection, a gleaming pot would emerge. And now, you can have not one, not two…but three pieces of this iconic French cookware, that are truly built to last. (That’s coming from someone with a cherished collection of vintage pieces, carefully culled, mixed in with my newer ones.)
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Hey, again. It’s the Serious Eats Commerce Team. You may remember that we introduced ourselves a few weeks ago, along with a pretty sweet Instant Pot special. If you missed that post, all you need to know is that we’re here to show you the best deals on the internet for our favorite kitchen tools and gadgets. We’re pretty excited that Black Friday is around the corner—the sales are already rolling in. Today, for example, you can get the Anova precision cooker for the lowest price we’ve ever seen: $112. (Not to mention that if you can forgo the WiFi connection, the Bluetooth-only version is under $100). The Anova is one of the finest precision cookers on the market….
I’ll tell you now that, as a former bakery counter girl at The Cheesecake Factory (heeeelllppp), I know my way around a tiramisu. When I say I know my way around a tiramisu, please know that I mean, I would happily thaw out a tray of their frozen tiramisu and take the first, freshest slice all for myself. No shame in the game. Listen… if you’re going to make me wear those awful white jeans and long white apron… expect that there are consequences by way of me eating all of your desserts at my whim.
This week I’m offering a no-bake take on pumpkin dessert at my Thanksgiving table inspired by my sneaky bites of tiramisu from years past.
Lady finger cookies are soaked to soft in very strong coffee that’s been spiked with bourbon. The mascarpone layer is rich, lightly pumpkin-spiced, and folded with sweetened whipped cream. Like my favorite cake in the world (Tres Leches Cake!!) this dessert is inherently make-ahead because it need an overnight rest to settle into itself. Feels good. Feels right. It’s Autumn with a light kick in the pants. Have a wonderful week in the kitchen!
We’ve got a task in front of us to create the lovely layers inherent in tiramisu.
- ladyfingers- crisp, super absorbant cookies
- pumpkin puree and pumpkin spice
- very strong coffee. We’ll need the flavor to shine through.
- egg yolks for richness and thickness – for that custard feel.
- Marsala, bourbon, and pure vanilla extract – the good stuff!
A kick-in-the-pants mix of very strong black coffee, sugar, bourbon, and vanilla extract. Stirred just until the sugar is dissolved then set aside for future dipping.
The eggs are whisked in a heat-proof bowl with granulated sugar and Marsala wine over a pot of simmering water. Whisked- and I mean really whisked. It’s best to use an electric hand beater to add volumes to the eggs as they heat to a safe temperature, about 8 whole minutes.
Pumpkin puree is whipped together with mascarpone cheese and warm comfort spices.
Mascarpone is key. It’s a lightly sweet cheese, similar to cream cheese but more moist.
Look at this goodness!
We’ll add the cooked egg mixture to this pumpkin-y cheese and fold together.
We’ll need another layer, of course. Lightly sweetened and whipped to soft and spoonable.
Half of the whipped cream makes its way into the pumpkin + mascarpone + egg mixture. We’ll fold it gently in keeping our mixture fluffy, light and sweet.
Assembly (!!!) starts with the lady fingers soaking in that strong coffee we made earlier.
Get em all cozy in there as our base layer, then add our fluffy pumpkin cream!
Another layer of soaked lady fingers, the rest of the pumpkin mascarpone, and a thin layer of whipped cream.
This is exactly how dreams come true, I’m certain.
After an overnight rest, the tiramisu is aggressively dusted with cocoa powder and allowed to warm to a chilled room temperature before serving.
Have a slice! You can have the first one.
So creamy and light and subtle and let’s have it for dessert at least once this week, right?
Have a lovely holiday! xxo
- 2 cups very strong coffee, hot
- 3 tablespoons granulated sugar
- 2 tablespoons bourbon
- 1 tablespoon pure vanilla extract
- 5 large egg yolks
- ½ cup granulated sugar
- 1/3 cup dry Marsala
- 2 cups mascarpone cheese
- ¾ cup pumpkin puree
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon freshly grated nutmeg
- pinch of allspice
- pinch of ground cloves
- pinch of sea salt
- 2 cup chilled heavy cream
- 1 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
- 36 lady finger cookies
- unsweetened cocoa powder for dusting
- In a medium bowl, stir together hot coffee, sugar, bourbon, and vanilla extract until the sugar is dissolved. Set aside.
- Set a medium pot with two inches of water over medium heat to simmer. In a heatproof bowl whisk together egg yolks, sugar, and Marsala. Place the bowl over the simmering water. Using a whisk or a hand beater, beat the egg mixture until it is pale and tripled in volume, about 8 minutes. Remove from the heat.
- In a medium bowl whisk together mascarpone, pumpkin, all of the spices, and sea salt. Add the pumpkin mixture to the eggs and stir until just combined.
- Beat the cream, powdered sugar, and vanilla in a large bowl until it forms stiff peaks. Divide the whipped cream in half, reserving half of the whipped cream to top the tiramisu.
- Fold the mascarpone mixture into the whipped cream, keeping the mixture as fluffy and aerated as possible.
- To assemble the tiramisu, dip both sides of a lady finger into the coffee mixture. Arrange in the in the bottom of a 9×13-inch pan – 3 rows, 18 fingers total. Trim any edges, to fit.
- Spread half of the mascarpone filling on top of the dipped lady fingers. Add another 18 dipped lady fingers on top of the first layer and finish with the remaining mascarpone mixture. Layer with the remaining whipped cream and dust generously with cocoa powder. Refrigerate for at least 6 hours or overnight.
- Let the tiramisu rest at room temperature for 30 minutes before slicing. Dust with more cocoa if desired. Enjoy!
Photos with Jon Melendez!