The Perfect Brownie and a Monday Mantra

The Perfect BrownieThe Perfect BrownieThe Perfect Brownie

Hello, Monday. We meet again. I’ve never been someone who loathes and detests and abhors a Monday. They’re fresh, Mondays are, and new … a chance to begin again. There’s something really nice about them to me, so when I see people bemoan the dawning of a new week, trash-talking poor Monday up one side and down the other, I can’t help but kind of want to just pat them on the back and tell them it will all be okay. Guys, you knew this was coming … and you’re going to be facing another one next week, and the week after … and so on, and so forth.

As my Mom always says, “attitude is everything.” My favorite little nugget of wisdom ever, these three words are remarkably, undeniably true and their application is endless. It is a truly universal philosophy and a deeply profound one, once you really start thinking about it. Your attitude is one of the very few and precious things that is actually within your control, every second of every day. And this, incidentally, applies even to Mondays. So if you’re not the biggest fan of this particular day, I suggest giving your whole perspective a swift kick in the pants – a sold shift toward a more positive outlook. Try taking Mondays as a chance to insert something new and maybe a little exciting into your weeks. I’m not trying to be overly Pollyanna here – it doesn’t have to be some huge, monumental thing. Maybe just try taking a new route to work to break up a monotonous routine. Or schedule something fun after work, maybe with a friend you haven’t seen in a while. Try planning a new activity on Mondays, or a hobby that you’ve been meaning to start for the longest time.  Lean into it. Give into it. Dive into it, even. Because they’re not going anywhere, Mondays aren’t. So, if this message speaks to you in any way, maybe try donning a positive Monday Mantra and see if it sets your week off on a brighter, lighter path. Can’t hurt to try? It definitely worked for me.

After all, attitude really is everything. And if that doesn’t do the trick, then I can absolutely promise you that these “perfect” brownies will.

The Perfect BrownieThe Perfect Brownie

I teased these on Instagram last week and I don’t think I’ve ever had so many people ask for a recipe or save the post. It was great – I love that you love brownies. As someone who was born with a nasty allergy to chocolate and has since grown clean out of it, I’m always happy to celebrate the stuff. I honestly can’t think of a much more delicious way to do it than with these brownies. There aren’t any add-ins here – no tahini or nougat or milky caramel swirls. No nuts or nut butters or chopped up candy bits. Nada. Zilch. It’s just the most incredibly, deeply fudge brownie recipe you’ll ever try and the BEST way to inject a little extra awesome into your Mondays. We’re doubling down on the chocolate factor with these babies, using both cocoa powder and chocolate chips, and what’s more, this recipe basically calls for the absolute lowest amount of flour that you can get away with before these things would actually be considered fudge. There’s browned butter, a healthy splash of sweet vanilla, and lots of eggs. This recipe is an example of how maximizing simple ingredients and coaxing them into being the best versions of themselves is really the trick to great cooking – to great baking. It’s not always about all of the fancy schmancy add-ins. Sometimes it’s about making the most of a recipe’s bones and looking at them in a new, fresh way; Strengthening its building blocks. brown that butter! double that chocolate! sneak in a little extra coffee! be all that you can be. 

You know, kind of like a Monday. Happy baking, y’all.


xo, L

Glossy Fudge Brownies

I slightly adapted this brownie recipe from BraveTart, by Stella Parks. One of my favorite baking books ever, I highly recommend you check it out. Stella is a baking genius (truly) and her recipes are always a joy to try. These brownies are the best of the best. They’re as fudgy as it gets, so if you prefer cake-like brownies, then maybe try baking a sheet cake? Just a thought …

  • 1 cup all-purpose flour
  • 1 ½ cups Dutch process cocoa powder
  • 3 sticks unsalted butter
  • 1 cup semi-sweet chocolate chips
  • 2 ¼ cups white sugar
  • ¼ cup packed dark brown sugar (you can sub light)
  • 1 ¾ tsp kosher salt
  • 6 eggs
  • 1 Tbsp vanilla extract
  • 1 tsp instant espresso powder (optional)
  1. Adjust your oven rack to the middle position and preheat it to 350°F. Line a 9 by13-inch baking pan with two-crisscrossed sheets of foil so that the bottom and long sides are covered, leaving an overhang on the long sides, and lightly grease.
  2. Sift the flour and cocoa together in a medium bowl. In a 2-qt stainless steel saucepan, melt the butter over low heat. Increase to medium and simmer, stirring with a heat-resistant spatula “while the butter hisses and pops.” Continue cooking and stirring, scraping up any brown bits that form in the bottom of the pan, until the butter is golden yellow and silent. Remove from the heat and stir in the chocolate; the mixture will seem very thin.
  3. To make the brownies, combine the white sugar, brown sugar, salt, eggs, vanilla, and instant espresso powder (if using) in the bowl of a stand mixer (or in a large bowl using a hand-held electric mixer) fitted with the whisk attachment. Whip on medium-high speed until thick and fluffy, about 8 minutes. Reduce to low and pour in the warm chocolate butter. Once incorporated, add the flour/cocoa and continue until well combined. Fold with a spatula to ensure the batter is well mixed from the bottom up
  4. Pour into the prepared pan and bake until the brownies are glossy and just barely firm (like the soft part of your forearm), about 25 minutes. Cool to room temperature.
  5. Tug the foil loose and lift the brownies from the pan. Cut into twenty-four, 2 ½-inch squares. Store in an airtight container with a sheet of wax paper between each layer for up to one week at room temperature.

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Thai Jungle Curry and Review of “Mae’s Ancient Thai Food” by Carole Mason and Ning Najpinij

I bought a new exciting cookbook recently all about Thai heritage cooking called “Mae’s Ancient Thai Food” by Carole Mason and Ning Najpint. Bold, bright and bursting with a wonderful range of recipes that you actually want to cook straight away.  The book is an ode to Ning’s mother – Kobkaew – who sadly passed away, but was a known figure in the culinary world both in Thailand, and more globally. Her recipes and articles appeared in a number of magazines including: Vogue USA, Australian Gourmet, Tatler, as well as David Thompson’s books, “Thai Food” and “Thai Street Food”. It seemed a fitting tribute therefore for Carole, her protege and friend, and daughter – Ning, to create a beautiful cookbook dedicated to Kobkaew – known affectionately as ‘Mae’ (mother) to both her daughter and her beloved students.

Thai cooking does require a little forward thinking to get the fresh ingredients. One ingredient that is as ubiquitous in Thailand and Thai cooking as onions are to British fare, is coriander root. The bad news folks however, is that it is not imported (at the going press) in the UK. Carole is trying to spread the word that this needs to change so that second and third generation Thais living in the UK, and those who are passionate about Thai cooking, don’t loose touch and knowledge of heritage Thai cuisine. She has even placed “we love coriander root” on the front of the book itself to signal its importance in Thai cooking. So when her recipes require this ingredient I did two things; first I used a good handful of coriander stalks and leaves to create the colour and then I added a teaspoon of coriander root powder, which is easier to source in the UK.

Other than the obvious ingredients, who will have to go to an Oriental supermarket to source some things or go online to the suppliers that Carole outlines in her book. She clearly explains techniques and explanation of the various Thai ingredients you may not be familiar with. The chapters are then split into: curries,  soups (including hangover cures), salads, seafood, dips, nibbles and canapés, vegetables, noodles and stir frys and desserts.

Jumping out at me is: Muu Parlow – Pork and Egg Soup, Gaeng Som – Prawn and Papaya curry, Gaenglean – Good Old Fashioned Soup, Nahm Prik Pao – Thai Chilli Jam (HELLO yes please), Yam Plate Too – Mackerel Salad, I could go on as they all sound so good.


So what type of person would this book suit?

Personally, I think anyone who loves cooking and trying out new recipes and does not flinch at the thought of sourcing a few ingredients will LOVE it. Those who want their meal on a plate with minimum effort and the thought of searching for a particular ingredient causes them to break out in a sweat, then perhaps this isn’t for them. I only own one other Thai cookbook so for me this book was screaming out at me to be bought. Oh yes, and you need to like chilli as chilli is definitely a cornerstone in Thai cooking.

Publishing a cookbook is never easy, especially when you self-publish, which is the route that Carole and Ning went down. It is an incredible achievement but now comes the equally hard work of spreading the word. So folks feel free to retweeted and forwarded this post (or photo on instagram) as much as possible. Blogging is an amazing community of wonderful folk,  so lets help ‘Mae’s Ancient Thai Food’ gets the notice it deserves. I bought the book myself and all my views are my own (as they always are) in case you are wondering.

So are you intrigued by what I cooked? ……

I went for “Gaeng Pah – Jungle Curry”. Packed full of flavour and zing, but no coconut milk. Now I will be honest that I did change some of the ingredients because if you can’t get hold of a particular ingredient then replace it with something similar, its not worth getting too stressed about.

So these are the changes I made:

I converted everything from cups to grams, cause that’s how I roll.

coriander route – I replaced with coriander stalks and a few leaves and coriander route powder

small green apple aubergine – I used one courgette, peeled in striped and cut at angles

snake beans – I used regular beans and also added sugar snaps (cause I love my green veg)

holy basil – I could not source it so used Thai basil

I added 1 tsp of caster sugar – you could also add palm sugar. Carole does not add either.

The recipe was a triumph and I think I went back for thirds. It feeds around 4 people.

First I made some fresh chicken stock – which is super straightforward:

Fresh Chicken Stock

4 chicken wings on the bone

10 white peppercorns

3 garlic cloves,

half an onion, peeled

a lump of ginger

if you live in a country that you can get hold of coriander route or Chinese celery pop them in

bay leaf

  1. Simply cover the wings with water and an extra 3 inches of water on top and bring to the boil and simmer for 30 mins.
  2. Strain the stock and remove the flesh from the chicken wings and keep for another time. I also keep the garlic too. Discard the rest.
  3. Either use of freeze the stock.


Gaeng Pah – Jungle Curry

Serves 4

Jungle Curry Paste

10 small green Thai chillies

a pinch of salt

1 coriander root OR a handful of coriander root and leaves and 1 tsp of coriander root powder

2 whole lemongrass, finely chopped

1 shallot, finely sliced

1 tbsp galangal, sliced

3 garlic cloves, sliced

1 tsp coriander seeds dry roasted and ground

10 white peppercorns

1 tsp of shrimp paste

  1. To save time, although not authentic (sorry Carole) I popped all the ingredients into my little mini blender, added a couple of tablespoons of water and blended together. If you have time however using a pestle and mortar will give you a better, more authentic paste. Carole has laid out the steps to do this properly – in short – hardest ingredients first one at a time until they make a paste before moving onto the next. Add the dried ingredients last and the shrimp paste. Pound until smooth.

Other Ingredients

1 batch of jungle curry paste (as above)

3 tbsp of vegetable/rapeseed oil

300g chicken sliced diagonally (I used thigh, but use breast if you prefer or you could use white fish)

1 tbsp fish sauce

750ml chicken stock (or fish stock if you are going down the fish route)

1 courgette, peeled to create stripes and cut into diagonally strips

100g green beans, cut in half

100g sugar snap peas

1x227g tin of bamboo shoots (drained weight 140g)

1 tbsp grachai, peeled and shredded (I had never used this but my local Thai grocer had it so was able to use it. Finger shape and size but with a similar skin to ginger or turmeric.

5 young green peppercorn strips, washed and left whole

5 kaffir lime leaves, de-veined and torn


a handful of thai basil leaves, washed and stalked removed

1 lime, quartered to serve

2 red chillies, cut into fine strips to decorate to serve


  1. First make the paste above.
  2. Next heat the oil in a pan and add the curry paste, stirring gently to let the aromas develop.
  3. Add the chicken (or fish) and stir into the paste.
  4. Heat the stock and add it to the pan and bring to a rolling boil for 10 minutes.
  5. Add the courgettes, beans, sugar snaps, bamboo shoots and after a couple of minutes add the grachai, green peppercorns, kaffir lime leaves and Thai basil.
  6. Taste and add more fish sauce. I added a little caster sugar, but you may find you don’t need to.
  7. Serve with a quarter of fresh lime per serving and some fresh red chilli strips.

I ate mine with a bowl of rice.

You can buy Carole and Ning’s book  here or if you are based in London it is now stocked at the heavenly bookshop “Books For Cooks” in Notting Hill.
























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artichoke & apple soup

The notion of implied meaning is the root of misunderstanding. —Eric Parslow

Every time I make this soup, I always feel that it came to be from a misunderstanding, that it should really be made with sunchokes, the root vegetable (otherwise known as Jerusalem artichokes, which aren’t artichokes or from Jerusalem for that matter) instead of with globe artichokes.

artichoke and apple soup | conifères & feuillusIn any case, it’s a recipe we inherited from my husband’s German grandmother.  I have to admit, it’s also not my favourite soup, but my son loves it and so it deserves a spot here on the blog.artichoke and apple soup | conifères & feuillusartichoke and apple soup | conifères & feuillusartichoke and apple soup | conifères & feuillus

Artichoke & Apple Soup

(serves 4-6)

  • 50 g butter
  • 130 g onion, diced
  • 2 cloves garlic, minced
  • 150 g Granny Smith apple, peeled, cored, and diced
  • 125 g celery, sliced
  • 5 cooked artichoke hearts*, about 250 g
  • 3 cups of vegetable or chicken stock
  • 1 tsp salt, more to taste
  • ground black pepper for serving, to taste
  • fresh parsley and cream for serving (optional)
  1. In a large saucepan, melt butter.
  2. Add onion and cook to soften.
  3. Add garlic and cook one more minute.
  4. Add apples, celery, artichoke hearts, stock and salt.
  5. Bring to a boil and then allow to simmer for 20 minutes.
  6. Remove from heat, let cool slightly, then using an immersion blender, puree the soup.

* You can cook the hearts by steaming using the instructions here or use canned artichokes. Note, the flavour of the soup will vary depending on which you use.



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Carrot Cake Traybake!

A Delicious, Easy, and Moreish Carrot Cake Traybake with Cream Cheese Frosting and Chopped Nuts! So, Easter time is full of Chocolate and such, which...

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Sticky Mandarin Beef-Stuffed Flatbreads with Sriracha Pickles

Sticky Mandarin Beef-Stuffed Flatbreads with Sriracha Pickles Sticky Mandarin Beef-Stuffed Flatbreads with Sriracha Pickles Sticky Mandarin Beef-Stuffed Flatbreads with Sriracha Pickles

I meant to post this recipe ages ago, truly. The name of it alone is almost too good: Sticky Mandarin Beef-Stuffed Flatbreads. And Sriracha pickles, no less! It’s a go-to, back-pocket, sleeper of a recipe that I make at least once a month, altering the seasonings and flavor combinations from time to time, but keeping the heart of the recipe the same. Tender, easy-going shredded beef gets smacked upside its head with an intense flavor bomb of soy sauce, sesame, ginger, and fresh orange – bless its heart. It has no choice but to be delicious. But alas, life happened and here the recipe is, a couple of months later than I’d initially planned. And so it goes. Sticky Mandarin Beef-Stuffed Flatbreads with Sriracha Pickles Sticky Mandarin Beef-Stuffed Flatbreads with Sriracha Pickles Sticky Mandarin Beef Baked Sandwiches

I’ve teased it a bit on Instagram recently and have had some friendly souls secretly message me for the recipe, so I figured I should delay no more (“stop dilly dallying, Lauren,” as my Mom would say). I think you’ll love it, and even so, you will inevitably wind up with lots of extra beef (intentionally so) and to be clear, this is a very good thing. I like to pile the extras on top of some Hawaiian sweet rolls in a baking dish and top that with some Swiss cheese, charred pineapple, and some extra spicy mayo (see the above photo). Brush all of these lil sliders with some melted butter, cover with foil, and bake in a 350 degree F oven for about 20 minutes until gooey and slightly crisp on top. Boom! Two recipes in one here. Win win.

Enjoy, guys! This one’s a total keeper.


xo, L


Sticky Mandarin Beef-Stuffed Flatbreads with Quick Sriracha Pickles

  • 2 lbs. beef chuck roast
  • 1/3 cup hoisin sauce
  • 1/3 cup soy sauce
  • The juice and grated zest of 4 mandarin oranges (you can sub 2 naval oranges)
  • 2 Tbsp rice vinegar
  • ¼ cup honey
  • 2 tsp sesame oil
  • 1- inch piece of fresh ginger (peeled and grated)
  • 2 Tbsp corn starch
  • 4 naan or other flatbread (such as pita)
  • 4 to 5 cups mixed greens
  • 1 cup mayonnaise
  • 2 Tbsp Sriracha
  • Sriracha pickles (recipe follows)
  1. Place the beef into the sleeve of your slow cooker. In a medium bowl, combine the hoisin, soy sauce, orange juice and zest, rice vinegar, honey, sesame oil, and the grated ginger. Whisk to combine and then pour the mixture over the beef. Cook on low for 8 hours or until the meat is pull-apart tender. When it is done, remove the meat from the slow cooker and set aside (I put mine in a large bowl or even a storage container to shred).
  2. Pour the liquid in the slow cooker into a medium to large saucepan set over medium heat. In a small ramekin or bowl combine the cornstarch with 3 Tbsp water and stir until smooth (if you need a bit more water to get it smooth, that’s fine). Add this slurry to the pan and bring to a low boil, whisking constantly. As soon as it boils, reduce to a simmer and cook for about 10 minutes, or until it has reduced and noticeably thickened. If it bubbles and spatters too much, you can cover and leave the lid ajar to allow the moisture to escape. Taste for seasoning, and adjust as needed. I often add a bit more honey here, but this is up to you.

  3. Pour this sauce over the shredded beef and toss to combine. To make a flatbread, lay a naan on a flat surface and top with some greens, followed by some of the shredded beef. Combine the mayo and the 2 Tbsp of Sriracha in a small bowl and use this to top your flatbreads, if desired. Top with some of the Sriracha pickles and enjoy!

For the pickles, thinly slice 4 kirby cucumbers (no need to peel). Place the slices in a large lidded glass jar and set aside. In a medium saucepan over medium heat, combine 1 cup white distilled vinegar, 1 to 2 Tbsp Sriracha (depending on how hot you like it), 1 Tbsp granulated sugar, 1.5 tsp salt, and 1 whole garlic clove. Bring to a simmer, stirring, until the sugar has dissolved. Pour this vinegar mixture over the cucumber slices and leave the jar uncovered until it reaches room temperature. Serve at room temp or chilled.

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    pistachio watergate cupcakes

    I got a hankering for something pistachio-y recently, so I went down a google rabbit hole and stumbled onto Watergate cake, which was supposedly inspired by this crazy Watergate salad. Apparently one of the name-origin stories is that a newspaper editor (in Chicago!) changed the name to “Watergate […]
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    travel blog: puerto vallarta, mexico

    Well I have just simply fallen in love with Mexico. It’s been a couple of weeks since we’ve been back from our vacation and I often find my mind drifting back to the beautiful views, incredible food and tasty cocktails we experienced while in Puerto Vallarta and Mexico […]
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    Cambodian Nut Mix

    I wanted to introduce you all to my favourite snackage at the moment. I only came across it recently when I was staying in Kep-sur-Mer in the south of Cambodia – you can read about my stay in Kep here. Most evenings we would head to the sailing club (below – the pool table was a perfect activity during cocktails hour) next to our hotel – Knai Bang Chatt – which I really recommend if you are thinking about a trip – and when you order your drink they give you a bowl of this delicious nut mix.

    They are so simple to make and yet completely addictive and because they are a little salty you naturally want more to drink. Clever hey.

    Anyway I thought it would be perfect to show you how to make your own nut mix at home. It makes sense to make a decent amount and then store it in an airtight container. There seems a bit of a theme with airtight containers – I blame it on the snow and being stuck inside few weeks back. There is literally 5 ingredients: peanuts – with their red skins on- fresh curry leaves, dried red chillies, garlic and salt. That said I think there may have been some lemongrass mixed in with the nuts, but I can’t be sure, so if you have any by all means finely slice it lengthways and fry it with the sliced garlic.

    Cambodian Nut Mix

    1 tbsp rapeseed oil

    1 whole garlic, pealed and thinly sliced

    2 steams of fresh curry leaves (approx 20 leaves)

    5 dried red chillies

    1kg of red peanuts

    rock salt to taste

    optional: lemongrass, thinly sliced lengthways and fried with the garlic


    1. In a large pan gently heat the oil and then fry the garlic so it turns a light brown. If you are also going to use lemongrass, add it at this stage.  Remove and place on kitchen paper.
    2. Using the same pan gently fry the fresh curry leaves and add the dried red chillies. I tend to split some of them so as to release some of the seeds to give heat.
    3. Add the nuts and mix thoroughly. Sprinkle with salt.
    4. Take off the heat and add the garlic (and lemongrass if using) thoroughly.
    5. Once cooled store in an airtight container. They will last for ages and are good to bring out with drinks in the evening.









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    Malteser Brownies!

    Fudgey, Chocolatey, Gooey Malt Chocolate Brownies with Malteser Spread, Maltesers and Malteser Bunnies! Perfect Malteser Brownies. Soooo Malteser Bunnies are the best. Like, even if...

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    On Growing Down & Broccoli Strascinati

    Valentina Solfrini's Broccoli Strascinati2-Ingredient Squash and Caramelized Onion Soup2-Ingredient Squash and Caramelized Onion Soup

    My son asked me this morning, while we were all snuggled up in my bed (a little earlier than I’d prefer), if I could grow down.

    “Down?” I asked. “How do I grow down? You mean, grow up?”

    No, Mommy. If you grown down, we’ll be the same. We’ll be at the same time, and you can play with me forever.”

    It’s hard not to smile at the thought processes of children. I find myself explaining every day now what different things mean, and it’s such a challenge sometimes – it’s really hard. Our language, and all it’s nuanced sounds, expressions – oh, the expressions – and multiple word meanings really take me to task daily with both my five and three-year-old. For example, I tried just this morning to explain to my daughter (who started soccer practice last week) the difference between setting a figurative goal and making a literal (soccer) goal. Watching the wheels turn in her head and seeing her process the two concepts at once was very satisfying to me. Confusion flows into processing flows into understanding flows into the next question. And so it goes.

    2-Ingredient Squash and Caramelized Onion Soup Valentina Solfrini's Broccoli Strascinati

    Broccoli Strascinati, 2-Ingredient Squash and Caramelized Onion Soup

    Growing down. What a concept, Easton. A sweet notion from a boy that just wants to literally play with his mama forever. The sweetest thing. I know he won’t want that forever, so I savor the words, turning them over in my head as he says them. I’m sure there will come a time when I want nothing more than to do just that: to grow down, to turn back time. Sure as the setting sun, there will come a time when most of my life is behind me and I will want to go back. Not to the beginning of time or to the beginning of MY time. But to the beginning of him, and the beginning of her. Easton and Elle. Grown-up me will, inevitably, long to grow down and grow backward and grow away from the present and back to their beginnings … to the before’s, the once upon a times, and the remember whens. The “good ole days.” I don’t want to be her yet. Not for a long, long time.

    Innocent and silly, inexperienced and so very new to everything though they may be, kids are wise. They see and know things and their literal natures and uncomplicated ways of processing the world around them give them an ability – a power of sorts – to sort through the mess and see what matters. They don’t miss things. So, maybe what Easton is really asking me to do, in the way his three-year-old mind can best articulate it, is not to grow down, but to slow down. Slow down, mommy. Play with me. You will miss this, one day. He told me one morning this week that he was going to keep me forever, and I stopped and wrote it down. Scribbled his sweet words on a crumpled takeout napkin in the kitchen, not wanting to lose that moment. Here I am, writing it again to you. I breathed them in, his words, and stopped right there in my tracks. His words. Without actually meaning to, innocent as he is, he slowed me down. He stopped me. Grow down, Mommy. 

    Yes. Kids are so wonderfully, beautifully, impossibly wise.

    2-Ingredient Squash and Caramelized Onion Soup


    I’m happy to be sharing a great recipe with you today, compliments of my friend Valentina Solfrini of the ** gorgeous ** blog, Hortus Cuisine. Her book, Naturally Vegetarian, is like getting a firsthand peek into her world of Italian culinary splendor. Filled with fresh, seasonal recipes, this book is not only a work of true art, the recipes are really approachable and very doable for home cooks everywhere, and I really appreciate that about it. Simple, real ingredients and classic recipes make this a book that you will undoubtedly reach for time and time again. I know I have.

    I am always on the lookout for great veggie side dish recipes and this one is a keeper – it’s here to stay. In the recipe’s headnote, Valentina acknowledges that the broccoli is very, very cooked – “cooked to death” as we’d say in the South. It’s cooked way down with some delicious supporting flavors and it becomes a satisfying warm side that, I think, would fit on almost any winter or springtime table. This would round out a both casual lunch or a more formal dinner nicely, and would support everything from heavier meat-filled meals to lighter seafood suppers to vegetarian pasta-centered meals. It’s big, bold flavors and versatility make this a great back-pocket side dish and I excited for you to guys to give it a try.

    As for the glowing golden soup here – it’s literally a two-ingredient soup that you can make all year long, changing out ingredients to fit the season’s harvest. I’ll be sharing that recipe in my next newsletter, so be sure to subscribe with your email address to ensure it makes it to your inbox. It’s really hard to beat a 2-ingredient showstopper, am I right? Coming soon.


    Broccoli Strascinati with Raisins and Nuts

    • Florets from about 2 large heads broccoli (or about 2 pounds)
    • ¼ cup olive oil
    • 3 large garlic cloves (crushed)
    • 1 small onion (finely sliced)
    • 1 Tbsp packed light brown sugar
    • 3 Tbsp balsamic vinegar
    • 1 tsp salt
    • ¼ tsp pepper
    • 1/3 cup raisins (soaked and squeezed out)
    • ¼ cup water
    • 1/3 cup pine nuts or almonds
    1. Heat the olive oil in a large pan over medium-low heat and add the garlic. Saute for about 2 minutes, until the garlic releases its aroma. Add the onion and saute for 5 minutes, until translucent. Add the broccoli and stir to coat with the oil, then add the brown sugar, vinegar, salt, pepper, and raisins. Stir well to dissolve the sugar, add the water, reduce the heat to low, and let cook, half-covered, for 30 minutes. If the broccoli dries out too much, add a splash more water. Uncover and cook for 5 minutes more, until any leftover water has evaporated and the broccoli is very soft and slightly caramelized. Sprinkle the toasted nuts on top.

    For an extra-simple version of this dish, omit the vinegar, raisins, and pine nuts. It will be just as delicious.



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