One post just isn’t going to do it! The Best Damn Paleo Brownies. I am embarrassed to say that after flipping through the book flagging recipes to try, I stumbled on this little gem, and made it first. LOL! Totally worth it! Because there’s no flour, there’s nothing dulling the flavor of the chocolate. These are intensely chocolately. The flavor and texture are terrific. These are my new favorite brownies! These are not just my favorite paleo brownies, they are my favorite brownies!
Smoky. Chocolate. Baklava. I’m listening. Theo Michaels has you smoke chocolate on the stovetop for a few layers in his baklava. Then there’s a few layers of pistachios, hazelnuts, walnuts, and cinnamon. Encased in flaky, buttery phyllo. Obviously, that needed to happen. I have one of those big old macho smokers in my backyard, so I smoked the chocolate in there. Then I made it a second time baking the whole baklava right in my smoker. Yeah. Either way, that baklava is even better than the title sounds. A huge thanks to Ryland Peters and Small for letting me share that recipe with you! I’ll tell you all about the book after the recipe. I have a terrible fondness for Greek cookbooks, and that shelf is extensive. Orexi! is my personal favorite to date. Hope you love it, too!
Nik grew up in India, then lived in the Midwestern and Northeastern U.S., and finally settled in California with his husband from the Southern U.S. All of those influences are very present in his food, and it makes for the most delightful fusion. I was thumbing through Season: Big Flavors, Beautiful Food, oohing and aahing, flagging recipes to try. His spiced, roasted potato salad called for paneer and chourico as ingredients, but listed page numbers for their recipes. I’d never made cheese before and was delighted that he thought it was simple enough to be just a lead-in recipe. I hopped right in the car to go grab a gallon of milk to get started, and I’m so glad I did! It really was that easy. I can’t tell you how many recipes I’ve passed by in Indian cookbooks if I wasn’t going to have time to pop by a specialty market. That wont happen again! But that’s just background preparation. His dishes have wonderfully complex, deep flavors, and are creatively inspirational. This book was a joy to explore.
Do you love cookies? Me too! I have the ultimate cookie book, Dorie’s Cookies. I thumbed through it and it had so many beautiful cookies that I was surprised that she’d chosen such a humble looking cookie for the cover. Then I found the recipe, World Peace Cookies. I had to try them. They are amazing cookies. She’s really not overselling it with that name. A huge thank you to Houghton Mifflin Harcourt for letting me share the recipe with you. I’ll get to my review of the book afterwards, but first those cookies! Continue reading “Dorie Greenspan’s World Peace Cookies recipe and Cookbook review: Dorie’s Cookies”→
Cooking with Deb Perelman’s book, Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites, is like having a funny friend hanging out in the kitchen with you. The food is terrific and just as unfussy as the title promises. I just made her Chocolate Pecan (and bourbon!) Slab Pie and it’s delicious! A huge thanks to Knopf for giving me permission to share the recipe so that you can taste the book! And just in time for Thanksgiving!
My review of the book with my pics and thoughts of the dishes I tried is right below the recipe.