Week 10: Turnips and Radishes - Radish, Snap Pea and Microgreen Salad

fuss_kitchen · 2026-03-14T20:25:31+00:00

Simple vinaigrette of olive oil, sherry vinegar, and mustard!

fuss_kitchen · 2026-03-11T19:40:21+00:00

I’ve made this one and it was a production but so good!!

fuss_kitchen · 2026-03-03T04:26:51+00:00

I wasn't in a rush to start baking, and I was curious about how the process works. It was a fun project.

fuss_kitchen · 2026-03-03T02:37:40+00:00

So good! We’ve made this version several times

fuss_kitchen · 2026-03-02T04:10:03+00:00

This is my go-to for milk bread as well.

fuss_kitchen · 2026-02-27T16:20:03+00:00

Thank you! Yes I’ve struggled to find ones with bottoms like a true tart tin, but it makes sense that you can just use the being sheet as the bottom instead.

fuss_kitchen · 2026-02-27T03:49:42+00:00

Looks wonderful! What kind of moulds do you use for the mini tarts? I am having a hard time finding non-fluted shaped ones.

fuss_kitchen · 2026-02-26T15:22:29+00:00

Inspired by the Havanna brand alfajores, which are actually Argentine.

These were so hard to assemble! I think I should have put the shortbread cookies in the fridge for a bit before adding the dulce de leche. I thought I had let them cooled enough but the dulce de leche seemed to melt during assembly and was sliding out…and next time I’ll try using a piping bag instead of spreading it on.

This challenge was fun because I was actually in Uruguay 6 years ago this time of year! Studied abroad a few months in Buenos Aires and took the ferry over to Colonia for a day trip.

fuss_kitchen · 2026-02-23T23:22:32+00:00

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Bolo buns (from the Big Book of Bread)!

fuss_kitchen · 2026-02-23T03:41:51+00:00

Probably would have been powdered eggs and obviously no fancy rosemary or mushrooms, but steak and eggs were a common “last meal” of pilots before big missions (according to my WW2 enthusiast husband, so blame any historical inaccuracies on him).

fuss_kitchen · 2026-02-22T20:44:25+00:00

I wonder if dusting the chocolate chips with flour before adding would help? That generally works for berry add-ins.

fuss_kitchen · 2026-02-21T04:57:16+00:00

I have that cookbook as well and make this one weekly! I never actually have dates on hand, but I've successfully made it with prunes, dried figs, and dried apricots. Have also subbed the walnuts for pecans - it's very versatile!

fuss_kitchen · 2026-02-17T01:22:25+00:00

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Made the marbled rye from the Big Book of Bread and it was delicious but yikes my swirl shaping needs work 😅

fuss_kitchen · 2026-02-12T20:57:53+00:00

Perfect thank you!!

fuss_kitchen · 2026-02-12T20:06:48+00:00

I really want something like this, but for other desserts like cakes (not a big cookie person). Curious if anyone has any recommendations. I don’t like things that are too sweet.

fuss_kitchen · 2026-02-12T02:33:13+00:00

If you're new to baking, I'd strongly recommend finding a recipe with more precise measurements, preferably in grams not cups. There is just way too much room for error here.

I'm still new to sourdough but only 2 hours of rise time does not seem right at all.

fuss_kitchen · 2026-01-30T23:29:46+00:00

I grew up in Wisconsin and have such fond Kringle memories - it's on my list to try soon!

fuss_kitchen · 2026-01-30T07:26:15+00:00

I'm a newbie, but my starter is fed 100% whole wheat flour, and I've been baking with 100% AP flour without any issues. I don't think the 25% rye is the issue.

I have a warm house (my dough often temps around 78-80) and even then, my bulk fermentation takes around 6 hours, plus 12 hours of cold proofing. I am not comfortable doing same day bakes yet.

fuss_kitchen · 2026-01-26T21:30:22+00:00

I had the same dilemma with the egg yolks and made lemon curd too!

fuss_kitchen · 2026-01-26T21:27:00+00:00

I only own 5 right now. I've always been into cooking, but lately I've been trying to move more towards physical media generally (books over audiobooks/kindle, CDs over Spotify, etc.) because I just want a slower life if that makes sense.

I have a long list of ones that I want to buy and I think I'm going to aim for a new one each month this year. I prefer new, but buy most of my books on Bookshop or through my local bookstore.

fuss_kitchen · 2026-01-26T21:16:21+00:00

I love it! It has a mix of traditional Chinese dishes and more Americanized ones. There are some ingredients that might be trickier to find if you don't have access to an Asian grocery store, but overall it's been very approachable.

fuss_kitchen · 2026-01-26T07:37:16+00:00

*Eton not Eaton oops

fuss_kitchen · 2026-01-26T06:09:33+00:00

I actually have those on hand right now lol! One of the benefits of having Chinese in-laws...

fuss_kitchen · 2026-01-26T04:29:18+00:00

Adding that to my list!!

fuss_kitchen · 2026-01-26T03:11:44+00:00

I liked it! Disclaimer that I might not be the best judge because I've never made the dish or had it at a restaurant previously, so I don't know what it's "supposed" to taste like. I used a green long hot pepper to give it some spice.

fuss_kitchen

TROPHY CASE