Food52 Genius Recipes

Food 52 Genius Recipes Review Via Besotted Blog

I mentioned this book briefly a couple of weeks ago, but after having it in our culinary library (aka on the kitchen counter) for a few weeks it really needed to be given a more proper endorsement. Last night, I looked in our fridge and pantry and I felt like one of those cartoon characters that looks in theirs and only finds a bean to split. Dinner was not looking promising and I didn’t have time before E.’s bedtime to get to a grocery store. I usually never let our pantry get this depleted but it was in ‘woes me’ condition. I had a head of cauliflower, E.’s whole milk, kale, garlic and not much else. Doesn’t sound like the making of anything delicious or satisfying, but I pulled out my ‘Food52 Genius Recipes’ found one for cauliflower steaks and got to work. The ‘genius’ in the recipes is the simplicity in both the ingredients and the actual prep time. The cauliflower steak ingredients were just cauliflower, pan seared than roasted, the ‘pizazz’ factor was the cauliflower puree that is made with the remaining florets boiled in water and whole milk with a little salt and pepper thrown in. Once they are tender you puree them in a blender or food processor and they inexplicably form something that tastes like rich, buttery mashed potatoes?! I could not believe my freakin’ taste buds, how is that even possible?  I think I am going to try this again, without making the cauliflower steaks, just the puree, using less liquid to get an even more authentic mashed potato feel. As for dinner? A little side of sauteed kale with garlic and we had a delicious + satisfying dinner on the table. I think I should also mention we had ice cream sandwiches as well, you know to just round everything off.

This book is filled with crazy easy and delicious recipes. If you are not making Marcella Hazan’s tomato sauce on a regular basis you should be (another genius recipe), it’s just canned tomatoes, an onion sliced in half , butter and salt to taste, leave it on the stove for 45 minutes to simmer and you have probably one of the best pasta sauces you have ever made on your hands (and the easiest).  If only I had an onion and canned tomatoes that would have been dinner, it’s always my stand by when we have ‘nothing in the fridge’.  Bonus a lot of the recipes can be made toddler friendly (and still satisfy the grown ups), which is perfect because who wants to cook two dinners each night? Not me.

Although, this is not a vegan centric book or blog, there are loads of plant and grain based recipes. I am dying to try the braised lentils, I had no idea you could cook lentils like that! I think E. will approve, she has a thing for lentils and I have a thing for trying to expand her palate.

Are you familiar with Food52? Have you tried any of their recipes? If so, which ones have worked for you?

Author / Miss Tristan B

Miss Tristan B. is the co-creator of the world’s best + easiest product photography editing tool-Foto Rx | Shopkeeper’s Helper and one of the writer’s of this delightful blog. Her lofty goal here is to make this a creative resource repository and to inspire you to fall truly, madly, deeply in love with your life.

My New Roots by Sarah Britton

My New Roots via Besotted Blog

My toddler daughter won’t eat meat. This ordinarily wouldn’t have bothered me, I hadn’t planned on giving her meat for many moons, I was a vegetarian for 15 years, I figured we’d cross that bridge when we needed to. Well we needed to. We found out our daughter was low in iron, something quite common in babies that aren’t supplemented with formula, we had started on a liquid iron which I was not crazy about (I don’t think anyone wants to give their child anything additional in their system) and then we stopped the liquid iron after the recommended dosage term only to get re-tested and find out she was still low. The doctor insisted that iron from meat would be the best iron, so we tried all sorts of meat in all incarnations and even pureed it to see if we could ‘slip’ it in. No dice. Iron is essential for growth for a baby/toddler and she is very petite so we wanted to ensure that she had the iron necessary for her growth and health. We also didn’t want to give her too much iron, because it seems to be one of the easiest supplements to easily get toxic (and fatal). What’s a mother to do? I decided if she wasn’t going to eat meat I would need to learn how to create meals for her that offered the most balanced of nutrition for her growing body, that’s when I fell down a quite glorious rabbit hole. My research introduced me to many new blogs and books and an entire community that I wanted to be part of. From the infamous words of the diner in ‘When Harry Met Sally’–‘I’ll have what she’s having’.

One of my first discoveries was Sarah Britton’s, ‘My New Roots’.  Her blog is beautiful in it’s simplicity (she was voted a Saveur Best Food Blog), the recipes are completely doable and I discovered so many new things from Sarah. Risotto made from sunflower seeds? Making your own flours from grains? I have easily (and successfully) made at least five different flours now, which is perfect since I don’t bake enough that I need a ginormous container of suspect flour sitting in our already tiny pantry space. Sarah it seems has an enormous following + fan base and after you start reading her blog you may just find yourself amongst one of them.

This week we will be sharing the beautiful new to us blogs and their books. I was tremendously inspired and love that there are blogs that are still thriving, it makes my little blog loving heart swell.

Are you already a fan of Sarah Britton? If so have you tried any of her recipes? I would love to know which ones were a hit!

Author / Miss Tristan B

Miss Tristan B. is the co-creator of the world’s best + easiest product photography editing tool-Foto Rx | Shopkeeper’s Helper and one of the writer’s of this delightful blog. Her lofty goal here is to make this a creative resource repository and to inspire you to fall truly, madly, deeply in love with your life.

Roasted tomato checca

roasted tomato checca

Well, hello! I am sure a lot of you are enjoying a day off today and I think I should preface this post by thanking all the individuals both past and present that have served our country, thank you kindly.

I posted this image on Instagram and had emails asking for a recipe. I cook a lot more than the average bear and my husband thinks I should be food blogging, but I admittedly don’t know how that would work since most things I make I don’t ever measure so I wouldn’t know how to translate that into a recipe. I also usually cook in a frenzy of hunger with a bit of vino thrown in, so again, I don’t know how that would translate. This dish however is pretty goof proof and the measurements can be fiddled with, you’d be hard pressed to come out with a bad result so I thought it might be time to try to share. The dish is roasted checca, which basically is a combo of chopped tomatoes, garlic and basil. In traditional checca those ingredients are uncooked but I always like mine sauteed with a little olive oil, but I digress. Checca is perfect topped on spaghetti, but you can also top it on toasted crostini for a most delicious appetizer, or if you want to it works perfect topped on fish or chicken breasts (and so much more). The ease and versatility of this dish makes it a summer standard in my book (when the tomatoes and basil are oh, so delicious).

//Ingredients//

One carton of organic cherry tomatoes (you can sub roma tomatoes about 6)

4 cloves of garlic (or more if you love your garlic)

Olive oil (use the good stuff, it’s so worth it)

Sea salt

(optional) Pepper

A handful of fresh basil leaves

//Prep//

Cut your tomatoes in quarters

slice or dice your garlic (I prefer a more rustic cut so I slice)

Cut your basil leaves in strips

Mix your tomatoes and garlic with 1 tbls to 2 tbls of olive oil

Heat oven to 350 F

On a baking sheet spread out your tomato, garlic and olive oil mixture

Sprinkle on your sea salt

(optional) add a couple of turns of black cracked pepper

Cook for about 15-20 minutes or until tender add the basil leaves last 5 minutes of cooking (make sure your garlic is not over browning/burning and that your tomatoes don’t get mushy!

That’s it! Your checca should be full of fragrance and flavor, your tomatoes soft but not mushy and infused with the garlic which should have taken on a nice toasted flavor, the basil will add a nice kick. Now go ahead and toss it with your pasta of choice, add it to your toasted crostini, your frozen pizza’s, scrambled eggs, gosh I could go on and on, but really I am just blabbering now. This dish is one of those, you know where you do hardly anything and your friends and family think you are some sort of culinary genius. Revel in it.

P.S. You still have one day to win our new Photoshop actions to digitize your lettering!  It is the easiest and quickest way to get your lettering from paper to pixel. You can enter here!

Author / Miss Tristan B

Miss Tristan B. is the co-creator of the world’s best + easiest product photography editing tool-Foto Rx | Shopkeeper’s Helper and one of the writer’s of this delightful blog. Her lofty goal here is to make this a creative resource repository and to inspire you to fall truly, madly, deeply in love with your life.

78 Amazing Food Blogs!

coco and mingo via besotted blog

Our friend Jessica at Coco and Mingo recently announced she was one of the finalists for the Saveur blogger awards, it ‘s no surprise she was chosen out of 50,000 submissions! Jessica’s blog is always meticulously edited, beautifully designed and visually enticing. Jessica also happens to be incredibly kind, maybe it’s the Hawaiian roots, but you can always count on Jessica to be authentically involved with her readers and on her social media platforms. What do I mean by that? I mean she’s genuinely excited to hear from you and it shows, she takes time to answer comments and interact, it such a beautiful example of building a successful blog + community.

When visiting the Saveur site to cast my votes (unfortunately voting is now closed) I came upon some pretty noteworthy blogs that are filled with some serious inspiration if not serious good eats! I have links to everything below, I’ll make this post short because you are going to want to spend some time exploring over there. We hope you enjoy!

//RESOURCES//

Coco and Mingo

Saveur Blogger Awards

photo by jessica keala

Author / Miss Tristan B

Miss Tristan B. is the co-creator of the world’s best + easiest product photography editing tool-Foto Rx | Shopkeeper’s Helper and one of the writer’s of this delightful blog. Her lofty goal here is to make this a creative resource repository and to inspire you to fall truly, madly, deeply in love with your life.

Banana Cake with Dulce de Leche and Maple Cream Cheese Frosting

spring banana cake via besotted

Now, I don’t want to give you the impression that cakes and other goodies are always in the oven around here, or that I knew from the get-go that Scotch taping a few blossoms to a verbena branch would make for a delightful cake topper, or that the kitchen didn’t look like I had tossed flour and powdered sugar around like confetti for an hour or two. Baking is an occasional diversion I’m content to dabble in. It usually (not always) results in a tasty treat, and if not – well, at least it makes the house smell nice!

This dreamy cake was baked for an intimate unbirthday dinner in honor of one of our dearest friends. No birthday cards allowed, no candles on the cake, no “hope this year is your best,” etc. (however, we do manage to sneak in a few gifts with a coy “oh hey – pure coincidence, this is definitely NOT a birthday gift, but we just happened to have this box, and ribbon, and we came across these trinkets the other day that we thought you might like.”). The evening was wonderfully cozy and full of the sort of conversation and laughter that comes naturally with a group of close friends. And the cake? Even the most die-hard chocolate fans raved and wanted more! It was richly dense (but not too dense), moist, and full of banana / caramel / maple cream cheese flavor. So, if you are looking for something deliciously different for a birthday (or unbirthday) celebration, Easter dessert, or simply to perk up an average Wednesday night, I highly recommend giving this recipe a try!Read More