Friday Foto Follies

recipe edition:
note: I put the ingredients here so I can easily find stuff again, a lesson I learned the hard way when a link to a favorite recipe went dead. However, please check out the original author’s posts. You’ll find the instructions and many more details there. Plus, these other blogs are just awesome.

pan-seared peaches with pistachio crusted feta from the tomatotart, via treehugger

1 8oz block of goat’s milk feta, split in half horizontally
1 cup of pistachios, finely ground
1/2 teaspoon smoked sea salt, finely ground
1 teaspoon coarsely ground pepper
1 egg, lightly beaten

2 peaches, sliced
¼ teaspoon dried thyme
1 tablespoon of butter
Pinch of sea salt
Freshly ground black pepper

While I was at the StoryTelling Festival, I had this amazing chocolate and marshmallow concoction that reminded me of a Smore, but with some salt caramel thrown in.

So, of course I had to find some recipes that might enable me to recreate this yummy treat:

Home-Made Graham Crackers
via Smitten Kitchen

2 1/2 cups plus 2 tablespoons (375 grams) unbleached all-purpose flour (a swap of 1/2 cup with whole wheat flour or 1 cup whole wheat pastry flour works well here, too)
1 cup (176 grams) dark brown sugar, lightly packed
1 teaspoon (6 grams) baking soda
3/4 teaspoon kosher or coarse sea salt (4 grams)
7 tablespoons (3 1/2 ounces or 100 grams) unsalted butter, cut into 1-inch cubes and frozen
1/3 cup (114 grams) mild-flavored honey, such as clover
5 tablespoons (77 grams) milk, full-fat is best
2 tablespoons (27 grams) pure vanilla extract

Topping (optional)
3 tablespoons (43 grams) granulated sugar
1 teaspoon (5 grams) ground cinnamon

Home-Made Marshmallows
from Epicurious
about 1 cup confectioners’ sugar
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1/2 cup cold water
2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup hot water (about 115°F.)
1/4 teaspoon salt
2 large egg whites*
1 teaspoon vanilla

Salted Caramels via Serious Eats

1/2 cup sugar
1/4 cup light corn syrup
1 1/2 cups heavy cream
5 tablespoons unsalted butter
1 teaspoon smoked salt, plus extra for sprinkling
1 leftover vanilla pod

and now for something savory after all that sugar:
Swiss Chard and Sweet Potato Gratin, also from SMitten Kitchen

(her photo)
1/4 cup (1/2 stick or 2 ounces) butter
1 small onion, finely chopped
3 pounds Swiss chard, leaves and stems separated and both cut into 1-inch pieces
Pinch of freshly grated nutmeg
2 cups heavy cream or whole milk
2 garlic cloves, minced
2 tablespoons flour
2 pounds medium red-skinned sweet potatoes (yams), peeled and cut into 1/8-inch thick rounds
1 tablespoon minced fresh Italian parsley
1 tablespoon minced fresh thyme
Fine sea salt
Freshly ground black pepper
1 1/4 cups (about 5 ounces) coarsely grated Gruyére cheese


5 thoughts on “Friday Foto Follies

  1. We made that chard & sweet potato grain a few weeks ago and it is splendid! Though be warned, the recipe makes a ton, you’ll be eating it for days.

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