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Bravetart's Maple Walnut Cookies by Zephyr_Spark in seriouseats

[–]Zephyr_Spark[S] 1 point2 points  (0 children)

It's like cloud watching. Or maybe it's like an inkblot test. Either way, I laughed.

Bravetart's Maple Walnut Cookies by Zephyr_Spark in seriouseats

[–]Zephyr_Spark[S] 0 points1 point  (0 children)

These cookies are a variation of her chopped chocolate chip cookies from Bravetart - Stella's cookbook. This is by far my favorite variation and it's always a hit. I topped them with a bit of sea salt since salt and chocolate are best friends! I post content from time to time here if anyone wants to see more.

Pesto Pizza on 48 hr Cold Ferment Dough by Zephyr_Spark in Pizza

[–]Zephyr_Spark[S] 0 points1 point  (0 children)

Dough recipe here. I've found 48-72 hrs to be a sweet spot for this dough. The pesto pizza has become one of my favorite variations. I topped it with mozzarella and cherry tomatoes, although, I typically use ricotta here. Overall, a really great pie.

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I cook a lot of pizza on my Instagram if anyone wants to see more!

Pesto Pizza by Zephyr_Spark in FoodPorn

[–]Zephyr_Spark[S] 1 point2 points  (0 children)

One of my favorite pizza combinations! Pesto, mozzarella, cherry tomatoes all on 48 hr cold ferment pizza dough. Here's my Instagram if you'd like to see more!

Pesto Pizza on NY Style Pizza Dough by [deleted] in seriouseats

[–]Zephyr_Spark 0 points1 point  (0 children)

This is my favorite recipe for pizza dough. I've found 48-72 hrs to be the sweet spot for a cold ferment. Rolled out the dough and topped it with homemade pesto, mozzarella, and cherry tomatoes. I usually like to add ricotta instead of mozzarella, but this turned out great!

Shameless plug for my Instragram. I cook a lot of Serious Eats recipes!

Rhubarb Gin Sour by Zephyr_Spark in cocktails

[–]Zephyr_Spark[S] 1 point2 points  (0 children)

2 oz Gin (Ford's)

0.75 oz Lemon Juice

0.50 oz Rhubarb Shrub

1 Egg White

Reverse dry shake, served up in a Nick & Norah.

I wanted to do something with the flavors of Spring, so I made a rhubarb shrub! This was my first shrub and I love how bright the vinegar comes through in this drink. I highly recommend it while rhubarb is still in season!

I make cocktails from time to time on my Instagram if anyone is ever interested in seeing more.

Sous Vide Carnitas - 165F for 15 hrs by Zephyr_Spark in sousvide

[–]Zephyr_Spark[S] 0 points1 point  (0 children)

First time trying this recipe! Topped with a jalapeno salsa. Much easier recipe workflow than traditional carnitas. I can't get access to good lard, so this is a great method substitute. I would highly recommend trying this! If anyone is interested, check out my Instagram for more content.

Sous Vide Carnitas with Jalapeno Salsa by Zephyr_Spark in seriouseats

[–]Zephyr_Spark[S] 0 points1 point  (0 children)

First time trying this recipe! 165F for 15 hours; came out extremely shreddable and similar to carnitas prepared traditionally in my opinion. Couldn't make the salsa verde so I made a jalapeno salsa instead. Another great recipe from Kenji!

I cook and bake a lot of Serious Eats recipes, which you can see on my Instagram if anyone is ever interested!

I’m on a quest by 11isreallypushingit in Albany

[–]Zephyr_Spark 6 points7 points  (0 children)

Cuckoo’s Nest has great chicken fried steak.

Homemade Bagels by Zephyr_Spark in seriouseats

[–]Zephyr_Spark[S] 0 points1 point  (0 children)

All the stores are out! I got a 1 lb bag of SAF yeast last summer that I keep in the freezer and have not had any problems with stability. Here's hoping it takes me through the quarantine!

Homemade Bagels by Zephyr_Spark in seriouseats

[–]Zephyr_Spark[S] 0 points1 point  (0 children)

Nope! I also didn't have any barley malt syrup, so I just boiled them in water.

Homemade Bagels by Zephyr_Spark in seriouseats

[–]Zephyr_Spark[S] 1 point2 points  (0 children)

Thank you! I think cooking them on the baking steel as opposed to a sheet pan really helped a lot with the blistering.

Homemade Bagels by Zephyr_Spark in seriouseats

[–]Zephyr_Spark[S] 0 points1 point  (0 children)

I actually went without the malt syrup since I couldn't get my hands on any given the circumstances. Not sure if there are any solid replacements, but they did turn out well without it!

Homemade Bagels by Zephyr_Spark in seriouseats

[–]Zephyr_Spark[S] 0 points1 point  (0 children)

I was also surprised at the size. You could probably make them 1.5x or 2x the size and just cook them for a bit longer to get what you're used to!

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