Instafood: Two Month Catch-up
It’s been a couple months since I’ve dropped in and since I post to Instagram a bit more often, I thought I’d do a quick and lazy Instafood update. Read on for a look at what I’ve been cooking and baking since Strawberry Rhubarb and check the links at the bottom for my favorite food Instragram accounts!
I made a trip home late in the summer and had a chance to catch up with one of my best friends, Madeline. Madeline and I used to love eating Chocotacos at girls camp every summer so of course we jumped at the chance to make our own from scratch! They were messy but sooo tasty. Sav-tip: adapt the recipe by coating the inside of the shells with chocolate and use really good ice cream!
Salads don’t have to be boring or bland. I made this in 15 minutes by 1) grilling zucchini, peppers, onions and a veggie burger on the stove 2) tossing with spinach 3) topping with greek yogurt + a fried egg. Sav-tip: Mix greek yogurt with s+p, garlic, and Aleppo pepper for a quick and creamy salad dressing.
At the end of August, we surprised my sister, Radhika for her birthday. Radhika loves spiced cake and we wanted the dessert to be dairy free so we adapted Food52’s Carrot Cake with Cardamom recipe, using soy yogurt and Tofutti cream cheese. Sav-tip: Icing carrots are super easy to pipe and make your carrot cake look extra special!
I have been wanting to make rugelach for years. I was looking to make something that was more like a pastry, but this Food52 recipe was for a cookie. Still, I made them and filled them with raspberry / fig jam, cinnamon sugar, and pecans. They were super tasty, sticky, and addicting!
The next two are a scenes from making one of my favorite desserts, tiramisu. I found this recipe on America’s Test Kitchen and it has never failed me.
First, you get a look at mixing the egg yolks with sugar for the cream.
Then the final product that I brought to a beautiful Tuscan themed dinner party thrown by my coworker. Sav-tip: Mixing the egg yolks is a pretty crucial step, so make sure you mix them till they’re actually pale yellow!
I got the Smitten Kitchen cookbook as a gift last spring and finally made something at the beginning of October. This toffee was perfect because I only had a little over an hour and the ingredients (sugar, butter, espresso powder, chocolate and nuts) were in my kitchen! Sav-tip: Leave it out of the fridge for a bit before you chop it so the chocolate doesn’t separate from the toffee.
My latest adventure was a late night of brownie baking! I am planning a full post about my brownie night, so I’ll keep this short: these brownies were so amazing that I have had a craving to make them every night since.
That’s the end of the journey into my obsession with pictures of food! If you are like me and enjoy looking at a constant stream of treats all day, check out some of my favorite food-centric insta accounts:
wishing you the best in your food adventures,