It feels like this has been the winter that never ends. After all, it did snow several inches on the first official day of spring.
Needless to say, it hasn’t been very good weather for ice cream. But that doesn’t mean that I’ve been slacking off in the kitchen. Instead, I’ve been taking on a few other projects, which I thought I would quickly share here before I get back into the ice cream groove.
I used the chocolate babka recipe from Yossy Arefi of Apt 2B Baking Co. for for my first attempt at yeast bread. I mean really, why not just go big, right? I’ve now made this at least three times and can’t recommend it enough.
Josey Baker Bread
I’ve been slowly making my way through the Josey Baker Bread cookbook. I’ve gotten a little hooked on sandwich loaves, but will move on to hearth loaves soon while it’s still cool enough to be happy to have the oven on for so long.
Grain bowls with roasted veggies have become my go-to work-from-home lunch. I make a big batch of quinoa and roasted carrots, squash, or beets on the weekend and then assemble as needed during the week. I even hosted a build-your-own grain bowl dinner party. As obnoxious as it sounds, it was quite a success.
Root Vegetable Chips
Sometimes I have crazy ambitious ideas. Making root vegetable chips from scratch was one of those ideas. I made them as an appetizer for a friend’s birthday dinner party, and while they were delicious, I won’t be making them again too soon. I loved the chance to use my mandoline. I didn’t love standing over the stove for three hours frying chips.
(In the top photo from left to right: red beets, golden beets, parsnips, sweet potato, turnips. In the bottom photo from left to right: yellow beets, parsnips, sweet potato, red beets, turnips.)
You can see all of my non-ice cream adventures on my Instagram account: @kristinapp.
What have you been cooking this winter?