Quarantine Cooking Chronicles — Part 2
One thing that quarantine has taught me is that cooking and baking are some of my major forms of self care. I know that if I follow the instructions, I’m usually going to end up with something delicious. And if I rinse and repeat, at least I will be well-fed, which is sometimes all I can manage to do right now.
Here’s what I cooked up in April, with recipe links, just in case you’re inspired to get in the kitchen.
In my last post, I promised you more vegetables, so here we go. A friend of mine posted this dish on Instagram, and I knew I had to try it. This was adapted from Six Seasons: A New Way with Vegetables. In my version, roasted carrots are tossed with farro, apricots, roasted red onions, and scallions, topped with feta and toasted almonds, and piled on a bed of creamy whipped ricotta. (The original uses raw red onion and pistachios, but honestly, the best part about this dish is you can use whatever you like. I’ve also made it with currants and goat cheese instead of the apricots and feta. Do you.)
Buy the book, or get the recipe at Dedalus Wines.
Everybody’s favorite seafood chain restaurant biscuits are surprisingly easy to make. This copycat comes together in about 20 minutes and is so cheesy and garlicky. They’re way better than the restaurant version (and let’s be real, these are the only reason to even go to that restaurant in the first place).
Get the recipe at Damn Delicious.
These snickerdoodle bars are one of the few dessert recipes that I’ve made more than once during quarantine. They’re so buttery, and yet light. They’re delicious with tea or coffee (or on their own) and they’ve been a lifesaver when I have an afternoon slump.
Get the recipe at Averie Cooks.
Chicken adobo is so rich and savory. I never thought to even try to make it at home before quarantine. But it’s actually pretty simple to make. I did spring for the coconut vinegar, but the internet says you can substitute apple cider or rice wine vinegar — but it won’t taste quite the same.
Get the recipe at the New York Times
This coffee cake is one of my all-time favorite Cooking Light recipes. I’ve been making it for years, and it was one of the first times I made a “light” dessert where I felt like it had all of the flavor and texture of the original. This one is topped with sauteed apples, sliced almonds and a buttermilk drizzle.
Get the recipe at My Recipes.
Scallion pancakes are one of my go-to appetizers at any Chinese restaurant. The flakiness, the layers, the fresh bits of green onion. They’re. so. good. This is not a simple endeavor. There are several steps to making the perfect scallion pancake, and to be honest, I haven’t gotten there yet. But, I’m close, and it’s definitely worth the effort. I’ve tried a couple of different methods, and I’ve found that a combo of recipes has given me the best results so far.
Get the recipes at Healthy Nibbles (method, tips, adding shallots to layers), Serious Eats (ingredients/amounts, dipping sauce), and Saveur (instructional video).
I had a salted caramel brownie recipe that I thought was tops. A good friend requests them for her birthday every year. And then I saw Vallery Lomas’ salted caramel brownies in Food & Wine, and I knew what my next project was going to be. These treats are super decadent because of the waterfall of salted caramel sauce over the top, but that’s also what makes them special.
Get the recipe at Food & Wine.
As the months have gone by, I’ve gotten more and more adventurous. Stay tuned for fresh pasta, homemade pizza, and the perfect pie crust.
