Category Archives: How To

Gilded in Gold Easter Eggs

Dying Easter eggs has always been an important family tradition in the Meyer house and as the children who used to guard their mugs of eggs soaking until they couldn’t get any more color got older, the tradition has evolved with each of us celebrating the holiday with our own new traditions.  This year I decided to try a new take on the annual craft and was so excited to come across this super DIY tutorial for foiling eggs.  The process is actually pretty simple – especially if you’ve worked with gold gilding sheets in the past.  I found the eggs took the size (the glue for foil sheets) much better at room temperature.  Pics of my project after the jump.  Happy Easter! Continue reading

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Milkbar Chocolate Chocolate Cookies!

Chocolate-Chocolate Cookies
by Christina Tosi
Makes 10 to 15 cookies

An ode to my favorite baked good of all time, the fudgy brownie, this cookie has a healthy salt content and, to me, is perfection.

INGREDIENTS
16 tablespoons (2 sticks) butter, at room temperature
1 1/2 cups sugar
1/4 cup glucose
1 egg
1/4 teaspoon vanilla extract
2 ounces 55% chocolate, melted
1 1/4 cups flour
3/4 cup cocoa powder, preferably Valrhona
3 g baking powder 3/4 teaspoon
1.5 g baking soda 1/4 teaspoon
7 g kosher salt 1 3/4 teaspoons
1/2 recipe Chocolate Crumb (below)

PREPARATION
Combine the butter, sugar, and glucose in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg, vanilla, and melted chocolate, and beat for 7 to 8 minutes.

Reduce the mixer speed to low and add the flour, cocoa powder, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk overmixing the dough.) Scrape down the sides of the bowl with a spatula.

Still on low speed, add the chocolate crumbs and mix just until incorporated, about 30 seconds.

Using a 2 3/4-ounce ice cream scoop (or a 1/3-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature–they will not bake properly.

Heat the oven to 375°F.

Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. It’s tough (kind of impossible) to gauge if a cookie that is this dark with chocolate is done. If after 18 minutes, the cookies still seem doughy in the center, give them another 1 minute in the oven, but not more.

Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. At room temp, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

Chocolate Crumb
Makes about 2 1/2 cups

INGREDIENTS
2/3 cup flour
1 teaspoon cornstarch
1/2 cup sugar
2/ 3 cup cocoa powder, preferably Valrhona
1 teaspoon kosher salt
6 tablespoons butter, melted

PREPARATION
Heat the oven to 300 degrees F.

Combine the flour, cornstarch, sugar, cocoa powder, and salt in the bowl of a stand mixer fitted with the paddle attachment and paddle on low speed until mixed.

Add the butter and paddle on low speed until the mixture starts to come together in small clusters.

Spread the clusters on a parchment- or Silpat-lined sheet pan. Bake for 20 minutes, breaking them up occasionally. The crumbs should still be slightly moist to the touch at that point; they will dry and harden as they cool.

Let the crumbs cool completely before using in a recipe or eating. Stored in an airtight container, they will keep fresh for 1 week at room temperature or 1 month in the fridge or freezer.

Recipe from bonappetit.com

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D.C. American Lamb Pro-Am!

Hi All 🙂  Thanks for coming on over to check out this recipe I put together for the very first D.C. American Lamb Pro-Am Challenge!   I have a little experience with this lean, mean grazing machine from a ways back, but love trying new techniques!  I was thrilled when I opened my refrigerated bag to find a hunk of a piece (boneless leg) of lamb from Border Springs Farm down in Southwest Virginia.  I knew I just had to try baking it in a salt crust – one of the oldest methods for cooking fish that always keeps the flesh perfectly moist and tender!  And if that seems odd that fish and lamb can be cooked the same way, give it a whirl, your taste buds will be pleasantly surprised!

Salt Baked Boneless Leg of Lamb

Ingredients:

  • 1/4 cup olive oil
  • One 6-7 pound boneless leg of lamb
  • Fresh pepper for seasoning
  • One 48 oz. box of Kosher salt
  • 1/4 cup Herbs de Provence
  • 8 large egg whites
  • Thyme Sprigs for garnishing, if desired

Instructions:

  • Preheat the oven to 375° Fahrenheit
  • Remove the lamb from packaging and season with the freshly ground pepper
  • In a large frying pan that is safe to go in the oven, heat the olive oil until hot.  Add the lamb and let cook on each “side” on medium high heat until browned – about 7-10 minutes.
  • While the lamb is browning, make the salt crust mixture by placing the egg whites in a mixer and beating just until frothy.  Add the Kosher salt and Herbs de Provence and mix until combined.
  • When the lamb is finished browning, remove the pan from the heat and pack the salt mixture all around the lamb, leaving no open spaces (you don’t want the steam/moisture to to escape when baking).
  • Place the lamb in the oven and roast until the meat registers 120° Fahrenheit for medium-rare.  This should take 40-60 minutes, so check early to be sure to not over cook the meat!
  • Remove the roast from the oven and let sit for 10 minutes for the salt crust to set.  Then, crack off the crust to reveal the meat.  Discard the salt and droppings in the pan.
  • Place the lamb on a serving platter and let set for another 10 minutes before serving.  Enjoy!

White Bean & Garlic Smash with Sun-Dried Tomatoes (the perfect accompaniment for this lamb!)

Ingredients:

  • 1/4 cup olive oil
  • 2 cans of cannellini beans
  • 1 teaspoon sea salt
  • 15-20 garlic cloves, pealed
  • 1 cup sun-dried tomatoes

Instructions:

  • Start by roasting the garlic in the olive oil in a small dish (I put this in with the lamb).
  • Once the garlic is softened and gently toasted (about 20 minutes), remove from the oven and add the salt, beans and sun-dried tomatoes.
  • Place the dish back in the oven so the flavors can roast and meld together while the lamb is still cooking.
  • Remove from the oven once golden brown on top and serve along side the lamb.  Enjoy!

 

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Get your GREEN THUMB on!

If you’re like me and sad to have it still be winter (darn groundhog), here’s a great gardening gift that you can make inside for the green-thumb in your life.

Begonias are one of the easiest plants to propagate; most varieties only need a little water to start new roots. They come in infinite varieties (I love the leaves as much as the flowers) and stand up incredibly well as city house plants (requiring relatively low light, rather infrequent waterings (a once-a-week soaking will suffice in a pot with good drainage), and they are undeniably gorgeous.  Click below for the how-to.

How to: Propagate Begonias

Prepare a small container by washing thoroughly, making sure to leave no residue of suds.  The smaller the container, the better since the cutting will release growth hormones into the water to help the new roots develop.  Fill with tepid water.

Snip a large healthy leaf and place it in the water.  Leave in a sunny window.

When significant roots show up (2-3 weeks), gently remove the cutting and plant in potting soil in a well-draining pot.  Enjoy!

Here’s a great link for more information
Pics from here

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DIY Homemade Sushi

We had a ton of fun yesterday making one of my favorite foods… homemade sushi!  It’s really not that hard and fun to do in a group – everyone fills their rolls with their favorite Japanese morsels and then you have bites of all different combos!  The key is buying fresh fish and good nori.  Here in Washington, DC, I love to get the seafood at BlackSalt and you can get fresh roasted nori at the H Mart groceries.  More photos and steps after the jump…

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Breakfast Delight!

We were in Buffalo for the weekend and were delighted when our friend, Doug, made these for breakfast one morning.  We thought he’d been up for hours fussing in my mom’s kitchen… kneading and waiting and rolling… little did we know!  He did spill the secret, which you’re just not going to believe!  I’ve made homemade doughnuts a few times and they’re always delish, the problem is just that if you’re serving them for breakfast, that means you’re up hours before everyone else… Not anymore… Keep reading for the secret 🙂 Continue reading

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Homemade Croissants

We’re embarking on a journey back to my favorite adventure from my winter break from work.  I’ve always wanted to tackle homemade croissants from start to finish entirely by hand and I did just that.  I’m going to warn you – it’s quite a laborious task, but I think it was SO worth the efforts for the end prize (and my husband’s family did too – though they didn’t have to do the rolling!) Bon Appetit!

Recipe after the break…This recipe is from a 2000 issue of Gourmet Magazine… Continue reading

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