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time!

I'm splitting my cooking content over to this account so I don't need to CW all my food posts :)

I like to bake bread, cook big batches of things that I can freeze leftovers of, and eat all sorts of delicious things 😁 I am known for my frequent avotoast posts.

Here's a sample of some things I've cooked up lately!

It's been a while since I last posted a morning avotoast, yum

I still get sticker shock when I shell out for the higher quality ingredients ($8 for a 250g of artisan pasta?! When I could spend $2 for 500?!) but it's really nice to be able to treat myself

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At $8/serving I really don't know how I'm going to go back to paying $25+ for this in a restaurant

Lime posset recipe 

Ingredients, makes 3 ramekins or about 2 mugs:

2 limes (or 1 large lemon)
— 3 tablespoons of juice
— 1/2 tablespoon of zest
1/3 cup sugar
1 cup heavy cream

• Mix the cream, sugar, and 1/2 tablespoon of zest in a saucepan, then bring to a boil and keep on a high simmer for 10 minutes

• Remove the pan from heat, stir in the juice, and let sit for 20 minutes

• Pour the liquid through a strainer into a measuring cup to remove the zest, then pour into serving ramekins/mugs

• Chill in fridge at least 3 hours

• Enjoy! Great with berries or other sweet fruit

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Food 

Dulce de leche cake with chocolate mirror glaze...not *too* bad for a first attempt!

alc 

Fancy Friday night delivery dinner :3 because oh god it's been a hell of a week and nearly four months of quarantine

This week's 🆕 remote, socially-distanced community dinner: tarhana!

Today's mini harvest. Still gotta harvest lettuce. I'll do it this evening.

Went on a nice solstice walk, dumpster dived some flowers from Pike Place! 💐 #florespondence

How's this for a 20 minute meal: itty bitty shrimp scampi 🍤

Home cooking round-up: a giant BLT with Caesar dressing, fancy saffron rice, corn and poblano flatbread.

I thought that people had been lying to me my whole life about the magic of pasta water.

That is, until I started using fresh pasta/handmade dried.

I then realized that most cheap grocery store pasta does not have enough surface area to make the kind of starchy water a cook needs! This is because the type of die used to extrude them makes the texture too smooth: huffpost.com/entry/texture-of-

I'm glad that I can now appreciate spending the extra couple bucks for my home cooking 😄

Some pretty things I've made recently: homemade Caesar salad (with homemade croutons!), white bean bruschetta, more salsa.

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Red salsa in a plastic storage container.

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I made the salsa at home which I am truly amazed by. It is very red and not very spicy.

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Blended bean-potato soup garnished ~fancily~ with sour cream, salsa, salt, and oregano.

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Unwinding by cooking some beans from dry. Ended up with a very lovely soup and lots of bean leftovers: ranchogordo.com/blogs/recipes/ (I used new mexico chiles instead of cascabel)

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Kith Kitchen

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