While watching the sunrise over frozen hills from my kitchen window, I ate a single perfect pancake, complete with a cartoon quality pat of melting butter and a hefty glug of maple syrup. I cleaned up while the leftover pancakes cooled, used a cookie cutter to cut them into several small circles, and dusted them with powdered sugar before tossing them into a travel container. I then brewed two thermoses of coffee and patiently waited for K to wake up.
While it might not be entirely traditional, this bowl of ramen was complex and satisfying; a damn fine interpretation using things I had on hand.
There is a cake recipe at the end of this post as your reward for continuing to indulge me in my steadfast effort to convert my modest wardrobe into a curated collection of slow craft, folk art heirlooms. I’m only half kidding when I say “curated” and “folk art heirlooms” and I’m not kidding at all about the cake recipe… scroll down to the bottom if you need hard proof.
I finally did it. I followed the recipe in Le Creuset Cookbook: A Collection of Recipes From Our French Table and made French Croissants from scratch.
This skillet cookie is an adaptation of the Bon Appetit Giant Chocolate Chip Skillet Cookie recipe and combines a few of my favorite dessert elements: luxurious brown butter, sea salt, toasted almond and chocolate, with toffee-like crunchy cookie edges, and a delectably chewy cookie center.
I recently experimented with curing egg yolks following the directions provided in the recipe for Asparagus with Cured Egg Yolk in the Le Creuset cookbook.