Author Archives: artislyfe

chocolate swirl buns

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chocolate swirl buns

A few years ago, I conquered one of what has to be one of the seven wonders of my culinary world, chocolate babka. Babka, if you’re new to it, poor you, is a brioche-like sweet yeast cake, usually rolled thin and spiraled around a filling of chocolate, cinnamon, sweet cheese or fruit, and is often studded with streusel. And I know that most people save their gushing prose for lemon meringue pie, 8 inches high, or brownies with swirls of peanut butter, candied bacon and candy bars inside, I know that most people hadn’t heard of babka before it became a punch line, but Alex and I fondly remembering the grocery store chocolate babkas — with endless spirals slicked with bittersweet chocolate — of our childhood and I couldn’t rest until I cracked the code at home.

a sticky, rich babka/brioche dough
grind your chocolate with sugar

Martha Stewart made it easy, as her late mother’s chocolate babka is the finest out there, and not just because it contains the complicated twist patterns, pebbles of streusel and touch of cinnamon that it’s just not right without. Nope, her version won all prizes because it was completely and totally, borderline indecently, overcrowded with chocolate. The chocolate-to-dough ratio is staggering. It’s… unseemly. It’s… some kind of wonderful.

your chocolate filling awaits

… Read the rest of chocolate swirl buns on smittenkitchen.com

© smitten kitchen 2006-2012. |
permalink to chocolate swirl buns | 120 comments to date | see more: Breakfast, Chocolate, Photo



Somerset Scramble – Scrambled Eggs with Goat’s Cheese

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A delectable and new way to serve scrambled eggs, soft English goat’s cheese is added to freshly scrambled eggs along with tomatoes and red peppers. Fresh thyme adds a herbal lift and this becomes an elegant and tasty way to serve eggs for breakfast, brunch or high tea. The finishing touch is an accompaniment of red onion marmalade. by KarenBurnsBooth on Tuesday, June 12, 2012

Somerset Scramble - Scrambled Eggs with Goat's Cheese

broccoli parmesan fritters

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broccoli parmesan fritters

Last week, it was pointed out to me that among the 750 recipes in the archives, there is but a single recipe that utilizes broccoli. Just one! (It’s a great one, though.) For comparison, there are 11 recipes that use cauliflower and 26 with mushrooms. What terrible oversight could have led to this? I buy broccoli (and its friends) approximately once a week, year-round but this wasn’t always the case. I never disliked broccoli — I’m not this guy — but it wasn’t until my toddler took a great interest in chomping down on huge florets, raw, cooked, or three days old, that it became part of our regular rotation.

we go through a lot of this
choppped roughly

Please understand: this is not one of those stories about how preciously advanced my toddler’s tastes are, how early he took an interest in foie gras and how he turns his nose up at white flour pastas, preferring farro. Oh no. It is, in fact, the opposite. Let’s say you called me on the phone day — you know, presuming we lived on a planet where people still spoke on the phone — and said “My toddler! He eats nothing but macaroni and cheese and graham crackers! How do I get him to eat vegetables?” I would respond, without blinking twice: “Fritters.” Except my enthusiasm for fritters is so great that it would come out “FRITTERS!” in the background, I’d be doing jazz hands, and in my head, there would be Rockettes singing and high-kicking to this tune that I promise to never sing for you in person that goes, “Fritterrrrrrrrs! Fritters are the answer!” Let’s definitely never speak about this part again.

best part: mashing the broccoli

… Read the rest of broccoli parmesan fritters on smittenkitchen.com

© smitten kitchen 2006-2012. |
permalink to broccoli parmesan fritters | 35 comments to date | see more: Broccoli, Pancakes, Photo, Side Dish, Snack, Summer, Vegetarian