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In food news this week, we really enjoyed the New York Time’s profile of Ruby Tandoh “Ruby Tandoh Just Wants You to Eat What You Love” (Ruby was the GBBO 2013 runner up.) We especially liked her views around “clean eating.”
What’s for dinner this week? All kinds of stuff slathered in carrot ginger dressing.
The latest in Joy’s renovation saga involves neighbors complaining about the noise. Joy made them a “make good baked good.” Joy made her neighbors her mom’s nut bread, recipe below. Marisa favors this applesauce loaf for such occasions. What quick goodies do you all make to say “thank you” or “I’m sorry”?
Friend-of-the show Kristin Donnelly blog a list of her top “Cooking Secrets of Adulthood.” Naturally we wanted to weigh in with our own. (What are yours?)
And finally, at the market, we are buying raw nuts. (Use them in nut bread!)
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Nut Bread
Makes five 3-by-5 inch mini-loaves
1¼ cups whole milk
1 cup sugar
1 egg, beaten
3 tablespoons vegetable oil
2½ cups all-purpose flour
3½ teaspoons baking powder
1 teaspoon salt
1 cup walnuts or pecans, coarsely chopped
Preheat the oven to 350°. Coat five 3-by-5 inch loaf pans with oil or nonstick cooking spray.
In a large mixing bowl, combine the milk, sugar, egg, and vegetable oil. Stir well to blend. In a separate mixing bowl, combine the flour, baking powder, and salt and whisk well.
Add the dry ingredients to the wet ingredients and stir until combined. Fold in the nuts, and then divide evenly among the prepared baking pans.
Transfer to the oven and bake until the loaves are light golden brown on top and a toothpick comes out clean when inserted in the center, about 20 to 30 minutes.
Yay for another great episode! I love the idea of spreading happy intentions through food presents, in fact, I did just that for my oldest daughter’s IEP meeting last spring. It is a yearly meeting held we have with the 10 or so members of her education team at school to discuss academic progress and set goals for coming a year — by essence, not a meeting many people look forward. Last year, I brought scones from Talula’s Table to all members of the team and that simple gesture changed the whole energy of the meeting. It made everyone feel appreciated and the scones made it clear we did not come there to complain or argue.
Talula’s cream-based are the best and their super simple recipe was published in Food and Wine magazine: http://www.foodandwine.com/recipes/glazed-lemon-ginger-scones Definitely one to add to your good neighbor repertoire!!
Great episode. My make good baked good is homemade chocolate chip cookies. I can’t wait to try the nut bread. It was great to think about my Cooking Secrets of Adulthood. Some additions to mine would be: a popular one, cook seasonally and buy locally. Use up your leftover veggies in soup and cheese in mac and cheese. So many more good ones in her list too.