My second time making ratatouille. Fortunately this time it only took a little over an hour, whereas the first time seemed to take half the day. Also, mandolins are scary as shit. I stop slicing about three inches up, like that’s enough eggplant because I will go no closer to that blade.
Coffee pecan financiers made in a muffin pan, since it’s apparently difficult to find a financier pan. Decently easy to make. Uses a lot of eggs. They’re quite fluffy. Though they did remind me of muffins, but I’m wondering if that’s because of the shape. Lovely little things. The picture below is with coffee pecan whipped cream. Three shots of espresso and it’s basically the whipped cream version of a latte. The stuff is like crack it’s so addicting.
Had a little too much fun and the farmer’s market and whole foods. Also, this is my first time ever cooking or eating scallops. I was pleasantly surprised.
From my new cookbook, Nopi. Tomato salad with herbed wasabi mascarpone with pine nuts and pickled shallots. Scallops with sorrel sauce, corn salsa, and sumac cream, and lamb sausage. Super yummy and sounds a lot more intense than is. Mostly just a lot of chopping and mixing. Not much actual cooking.
Recipe #3: chicken meatballs in a tomato sauce. They have a different name… But they’re meatballs.
Also, once again amazing. We had to do three recipes to make the findings of awesome statistically significant. Zahav for the win.
If you don’t have this recipe book, you need to get it. The next one is hummus! Just the standard hummus recipe, but I have high expectations.