Yesterday’s dough shaped up and ready to be chilled out. Nice and active, strong, and so satisfying to handle. If there’s one thing I’ve noticed about bakers it’s the — sometimes very subtle — joy on their faces when it comes time to shape.
Have you guys started on your Valentine's Day Bakes yet? What are you making? 💕💕 I have free V-day macaron templates & recipes on my Ultimate Guide to Making Valentine's Day Macarons. Link on profile 😘😘 enjoy! Xoxo, Mimi
560373 hours ago
Buffalo Cauliflower Tacos 🔥. Who wants the recipe?! ✨
. #dEATs 1: almond flour tortillas (so expensive but seriously so worth it) + arugula + buffalo cauliflower (sauce made from hot sauce, butter, and garlic powder) + avocado 🥑 + vegan cashew ranch + sprinkle of chili powder
. #dEATs 2:
- 1/2 head of cauliflower, chopped into florets
- 2 tbsp butter or vegan butter
- 1/2 - 3/4 cup hot sauce (depending how hot you like it)
- 1 tbsp garlic powder
- 2 handfuls kale
- 1/2 avocado, diced into chunks
- 2 tortillas (I used Siete almond flour kind)
- Dressing of choice
🚨We’re OPEN from 5PM to 12AM 🚨 come have our delicioso TACOS! 🤤🤤💦. . .
Tag your night crew 🦉
2537 minutes ago
TODAY kicks off @sfrestaurantweek! Join us for a 3-course menu featuring Doppio Zero classics for only $40. This is our MARECHIARO: homemade squid ink tagliolini, jumbo scallops, clams, roasted garlic served in a light tomato sauce... we'd seriously consider this dish for course 2. 🍝🍝🍝
P: Patricia Chang
Chegado o momento doce do almoço, “saltaram” para cima da mesa as rabanadas que eram afinal o motivo da “reunião”, e aí há que dizer que os anfitriões foram inexcedíveis, brindando os Confrades com não uma, não duas, mas três rabanadas! Às quais se juntou uma quarta rabanada trazida pelo @andrelancacordeiro.
Por ordem de publicação: rabanada de queijo de cabra do Fábio Costa; de sésamo negro do Lucas Azevedo; com zest de clementina do Vítor Adão; e de matcha do André Lança Cordeiro.
Só este final justificou a existência da confraria: a possibilidade de haver tantos tipos diferentes de rabanadas, todas com qualidade superior. [Apesar de o hedonismo e o convívio serem o leit motiv de uma confraria gastronómica, devo assinalar (sem que eu tenha algo a ver com a ideia ou a sua execução) que a @confrariadarabanada tem também na génese uma componente social, sendo já contribuinte ativa para a @refood_official, nomeadamente no Porto em espaços como o @terreiro_restaurante]. Nota final para agradecer ao Lucas, ao Vítor e à sua equipa terem-nos aberto as portas, por terem cozinhado tantos e tão bons pratos salgados e, claro, por terem honrado o prato em destaque! #ConfrariaDaRabanada#Rabanation
🍽 Izakaya Tokkuri Pop Up @izakayatokkuripopup |👨🏻🍳👨🏻🍳 Lucas Azevedo @lucasazevedorj | Vítor Adão @vitoradao | 📌 Tv. Fiéis de Deus, 28, Lisboa | (4/4)
1218 minutes ago
Menu, done. And I'm gradually, frantically ticking things off. Goes across two pages this month. I'm scared. Real scared. 🌮 #TacoMuff#Muffdining
1329 minutes ago
Cortados and cameras ☕️
6019 minutes ago
While I am putting in a full day's work, I spent some time researching around my office for various fun, hot spots that were recommended for breakfast and/or lunch! While I skipped out on breakfast on Tuesdsay, I did not plan on skipping today because the place I went to lunch on Tuesday has an incredible looking avocado toast that I definitely wanted to nomz! So I did - and I added bacon because there's never a bad reason to put bacon on anything! And the sourdough...my lord was that some of the best homemade bread I've ever tasted! Crunchy crust, but super soft middle and a tangy flavor that paired very nicely with the mild ricotta & avocado (which was the greenest and ripest avocado I've seen in a good long while)!
Oh, how silly of me! I forgot to mention where I went for lunch: Foundation Cafe. Of the three things I ordered, my favorite was the Shake Your Banh Banh sandwich (fried chicken was tender, juicy, and just the right amount of crunch, plus the accouterments on top of the sandwich were just the right amount of fresh, tang, and bite). I also ordered the Season's Best Tomato soup (which was good, but it was just a little too watery/thin for my preference in a tomato soup) and their grilled rainbow carrots (which looked outstanding, BUT they were ice cold, and some were even still a little on the raw side, though I really liked the ginger pesto that they were covered in). Overall, not a bad lunch, and I've got my eyes set on a few places right around the same area that look interesting and aren't things I can readily find by my own office in Chicago! #sanfrancisco#bahnmi#sandwich#therealcookingmaggie#avocadotoast#breakfast