Thumbprint Cookies
A Brown Table | Food and Food Photography
by Nik Sharma
1y ago
Thumbprint Cookies The best part about thumbprint or jam drop cookies is how fun they’re to make and how unfussy the entire process is. No cookie cutters, just a thumb to make a well in the cookie dough. My policy on the choice of fillings, use whatever makes you the happiest. The Cook’s Notes It’s best to let the dough rest overnight in the refrigerator for a crispier texture. For the cookie filling, use whatever jam you love and a seedless variety for berry-based jams like raspberry and blackberry (many people find the texture of the seeds annoying). Fruit curds like lemon, lime, orange ..read more
Visit website
Pumpkin Raita
A Brown Table | Food and Food Photography
by Nik Sharma
1y ago
Pumpkin Raita  During the fall and winter months, I look forward to a bowl of this cooling spiced pumpkin raita. Serve it as a side with a warm stew or curry and some rice or flatbread. Make a big bowl because it disappears quickly. The Cook’s Notes  If you use Greek yogurt, add 1 ¼ cup/ ml of chilled water to every 1 cup/240 g of Greek yogurt. Butternut squash can be used in place of pumpkin. If you don’t have Kashmiri chilli powder, use this substitution: ¾ tsp ground smoked sweet paprika and ¼ tsp ground cayenne. Makes 4 to 6 servings   For the Raita   2 cups/ab ..read more
Visit website
Leftover Turkey Tacos
A Brown Table | Food and Food Photography
by Nik Sharma
1y ago
Leftover Turkey Tacos   I’ve never needed an excuse to make tacos, and I’ll undoubtedly find a way to eat them once a week. Thanksgiving and the days following it are no exception. This is a very simple turkey taco recipe that’s quick to put together. Feel free to use whatever fixings you love to add to your tacos. This will also make a fantastic taco salad.   The Cook’s Notes  Whole-dried Kashmiri chillies can be found online or in Indian grocery stores. It carries mild heat and gives the turkey a brilliant red color and gentle smokiness.   Four servings   2 Tbsp ..read more
Visit website
Roasted Delicata Squash with Gochujang
A Brown Table | Food and Food Photography
by Nik Sharma
1y ago
Roasted Delicata Squash with Gochujang  Vegetables like the winter squashes that are naturally sweet benefit from roasting, a little bit of heat, and savory. You can use any winter squash in this recipe; my preference is delicata because the skin is thin enough to eat and skips the need to peel. As the squash and mushrooms roast, their flavors concentrate and stand up against the sweet and spicy flavors of the gochujang sauce. I love eating this with a bowl of plain hot rice, but this is also an excellent side for any fall or winter celebration.  The Cook’s Notes If you don’t have ..read more
Visit website
Creamed Corn and Oyster Mushrooms
A Brown Table | Food and Food Photography
by Nik Sharma
1y ago
Creamed Corn and Oyster Mushrooms "Saucy or Brothy" that's how I classify people who love creamed corn. I'm somewhere in between, and the recipe is written as such. However, if you prefer it saucier or soupier, adjust the simmer time to your preference. The richness of coconut milk gives this vegan version of creamed corn a silky-smooth texture that's comforting. Print This Recipe Tip: You can make this 1 to 2 days ahead of time, reheat it before dinner, and garnish it just before serving. The Cook’s Notes You can use roasted frozen corn to save on time. If you want to do it from scratch, y ..read more
Visit website
Pommes Anna/Potato Galette
A Brown Table | Food and Food Photography
by Nik Sharma
1y ago
Pommes Anna/Potato Galette Whether you call it a pommes anna or a potato galette, this is one of the most glamorous ways to eat potatoes. Thin slices of potatoes are layered slightly overlapping each other to form a coil that turns crispy as it cooks in fat. I love to serve this on holidays and special occasions as an appetizer with bowls of sour cream and tangy, fruity guava onion jam to cut through the richness of the potatoes.    The Cook’s Notes  Besides duck fat, ghee, schmaltz, and bacon fat are good choices. I’ve used extra-virgin olive oil, but the results aren’t as l ..read more
Visit website
Duck Fat Potato Galette
A Brown Table | Food and Food Photography
by Nik Sharma
1y ago
Duck Fat Potato Galette   Whether you call it a pommes anna or a potato galette, this is one of the most glamorous ways to eat potatoes. Thin slices of potatoes are layered slightly overlapping each other to form a coil that turns crispy as it cooks in fat. I love to serve this on holidays and special occasions as an appetizer with bowls of sour cream and tangy, fruity guava onion jam to cut through the richness of the potatoes.    The Cook’s Notes  Besides duck fat, ghee, schmaltz, and bacon fat are good choices. I’ve used extra-virgin olive oil, but the results aren’t ..read more
Visit website
Guava Onion Jam
A Brown Table | Food and Food Photography
by Nik Sharma
1y ago
Guava Onion Jam  I don’t see onion jam on restaurant menus enough, and I think it is one of those condiments that should be made more often. A big spoonful of onion jam over pizza, savory tarts and pies like a potato galette, and roast or barbecue meat is irresistible. This onion jam has fruity notes from the guava paste mingled with the sweet and tangy flavors of the bright red onions. I first braise the onions in their own liquid and then cook them at very low heat until they transform into a soft jammy spread.  The Cook’s Notes  I know this sounds counterintuitive but DON ..read more
Visit website
Cacio e Pepe
A Brown Table | Food and Food Photography
by Nik Sharma
1y ago
Cacio e Pepe   My all-time favorite pasta dish, the one I always make a point to order when I eat out, is cacio e pepe. Why do I love it so much? The cheese base that forms the sauce of the pasta is pure heaven. It has a rich, savory flavor from Pecorino Romano and freshly ground black pepper. My method here isn’t traditional but does solve a few problems with this dish. The cheese sauce is notorious for burning quickly, and it can also fall apart. The solution to these problems lies in the fact that the sauce is an emulsion of fat, proteins, and water. I find that blending the ingredien ..read more
Visit website
Cornbread, Chorizo, Kale, and Cheddar Stuffing
A Brown Table | Food and Food Photography
by Nik Sharma
1y ago
Cornbread, Chorizo, Kale, and Cheddar Stuffing I can't help decide whether the right word is dressing or stuffing, but I can give you my favorite version. Sweet cornbread, softened kale leaves, and plenty of onions topped with cheddar make this a special stuffing. The chorizo provides heat and spice to the sweeter flavors of the stuffing. To prepare a stuffing that's crisp and moist, the cornbread is first dried and then soaked with the stuffing ingredients overnight. The stuffing is then partially baked covered and then uncovered, the result is a stuffing that is crispy on top and tender on ..read more
Visit website

Follow A Brown Table | Food and Food Photography on FeedSpot

Continue with Google
Continue with Apple
OR