These cheesy squares are irresistible! Mix & match different kinds of mushrooms and cheeses for variety.
Author: Chef M
This dough is traditionally made with milk, as the name indicates, but milk results in a slightly drier crumb than we like. So we use cream cheese—a richer dairy product—and water and add some egg for the softening effect it has in the finished bread. And, as with the Brioche, we start with all the ingredients at room temperature. Pullman loaves, named after the train cars they were designed for (to save space), are baked in special rectangular lidded pans, resulting in a fine, uniform crumb and a soft crust. They are fun because you can cut nice square slices…
Guayaba (a.k.a. guava) is a tropical fruit that is a favorite in desserts throughout Latin America. You can readily find guava paste in stores or order it online. This cake is soft and fluffy with a warm, gooey filling and oh so delicious!
If you like coconut macaroons and buttery shortbread, you’ll love these cookies that combine the two in a rich, tender sandwich. To give the shortbread cookies as much coconut flavor as a macaroon, we used a lot of the sweet, shredded stuff—for equal parts flour and coconut—and we added coconut extract. In addition, we tossed a handful of finely chopped almonds into the dough for nuttiness. We wanted these cookies to be ultrarich and even more tender than traditional shortbread. We achieved this by enriching the dough with a whopping 16 tablespoons of butter. This made for a very soft…
Lasagna is a comfort food classic, but with layers of white pasta, cheese, and ground meat, it’s not the most nutritious of dishes. We wanted to make over this Italian favorite with a stronger nutrient profile. We started with a base of vegetables—eggplant and mushrooms; a combination of microwaving and sautéing eliminated excess moisture and deepened flavors. Swapping white lasagna noodles for whole-wheat gave us additional fiber. To keep our sauce simple, we pureed canned tomatoes with basil and garlic. We didn’t want to lose the cheesy layers that make lasagna so appealing, but we also wanted to cut back…
Some years I grow up to six different varieties of eggplant in our garden and we enjoy eating them between February and May, though interestingly each year a different variety seems to be the star. One year we had the white ‘Cosmo’ eggplant that was still bearing through until June in great condition, and the next year not so. I can’t wait to see what happens with the next batch. Ripe tomatoes add freshness and flavour to this simple salad, contrasting with the tart creaminess of Persian feta.
This is definitely one of my favourite cakes. I just love the contrast between the light génoise sponge and the rich coffee buttercream. I recommend keeping the leftover diced almonds and sprinkling them on each slice of cake. It’s super delicious this way.