Quarantine Cooking Chronicles — Part 1
Nearly a year and a half ago, I told you why I hadn’t been writing a lot, promised that I would write more, and then proceeded to…not do it. So, my apologies to you, dear reader, for lying to you (however unintentionally). Life got in the way. The world got in the way. And of course, it would take a global pandemic to get me to pick up my proverbial pen and start writing again.
I’ve been extremely lucky traversing the perils of COVID-19 while living in one of the epicenters of the virus (NYC). I’m about to start my twelfth week of working from home, and with the exception of flour, yeast and heavy whipping cream at times, I’ve been able to keep a pretty well-stocked refrigerator and pantry. Which is fortuitous, because I’ve been surviving this coronavirus by spending quality time in my kitchen.
If you follow me on Instagram and Twitter, it’s likely that you’ve seen some of my edible experiments. I thought I’d ease back into regular writing by sharing what I’ve been making and linking to the recipes, so you can try them, too — especially if you’re the type of person who, like me, finds solace and peace by cooking and baking.
Here’s some of the delicious delights I cooked up in March:
These treats come together in a snap. They’re toasty, buttery and just the right amount of gooey. I sprinkled a little extra fleur de sel on top to offset the richness of this cookie/brownie hybrid.
Get the recipe at Ambitious Kitchen.
This dessert could not be simpler — just five ingredients (chocolate, butter, sugar, eggs, and flour). I added a little vanilla and a pinch of salt, but I don’t even know if that’s necessary. Just make sure to use the best quality chocolate and butter you can find, as those are the predominant flavors here. My husband said this is the best chocolate dessert he’s ever eaten.
Get the recipe at Orangette.
Other than biscuits, I don’t make a ton of a bread. But ever since I watched Salt Fat Acid Heat, I’ve wanted to try and make Samin Nosrat’s focaccia. And then my Twitter friend, Chris, reminded me that quarantine is an excellent time to try new things:
Plan ahead, as the fermentation process takes 12–14 hours, but it is so worth it! I’ve got to work on getting more dimples in my dough, but it was absolutely delicious all the same.
Get the recipe at Salt Fat Acid Heat.
I saw a recipe for butter dip biscuits while scrolling through Twitter, and I knew I had to try them. They’re made in a baking dish with a layer of butter on the top and bottom of the dough. The resulting biscuits are a bit more dense than the standard Southern buttermilk variety(you don’t get layers). But they’re square and perfect for making sandwiches. The day after I baked off these biscuits, I split one, griddled it in more butter and filled it with the makings of a breakfast sandwich so delicious, it would make Harley Quinn jealous.
Get the biscuit recipe at The Country Cook.
Stay tuned for the best of what I cooked in April. I promise there will be more vegetables! Until then, stay healthy and safe.
