EmilyR's Bookshelf

  • I made several variations of this to find which one I liked the most : following the recipe by the book, adding poppy seeds as at Tartine, adding poppy seeds + folding in some whipped cream. It probably could have baked longer, but we were overzealous. The whipped cream version came out of the pan easiest. One of my kids proclaimed they wanted to spend all of their toothfairy money on that same cookbook.
    about Almond-lemon tea cake from Tartine: A Classic Revisited added on February 10, 2019

  • Light and lemony. These freeze wonderfully.
    about Lemon cornmeal ricotta waffles from Lemon Cookbook added on February 04, 2019

  • These are a hit and come together quickly. I've made them for virtually every guest we have that stays over and everyone wants the recipe.
    about Baked eggs with lemon, cream, and poppy seeds from Lemon Cookbook added on February 02, 2019

  • This is like savory cheese and honey dessert meets pizza. If you can't find the sottocenere al tartufo cheese use a drizzle of white truffle oil after baking it - and don't skip those pistachios. Perfection! We make this week after week and still crave it.
    about Round pies: the Emily from Emily: The Cookbook added on January 27, 2019

  • Excellent! This one is on constant rotation. We love it.
    about Round pies: the Emzies from Emily: The Cookbook added on January 27, 2019

  • Just like at the restaurant. Really phenomenal and fresh. As for the jalapeños, I recommend cutting them in half, seeding them, broiling skin side up until it gets blistery, and then peeling it off. Far easier than trying to deseed and skin after broiling.
    about Tomatillo sauce from Emily: The Cookbook added on January 27, 2019

  • Very simple, relatively healthy and quick.
    about Broccoli cheese soup from Vitamix Cookbook added on January 14, 2019

  • I used this recipe, but with a few amendments. For the romesco I used mini peppers seeded and cut in half then baked skin side up on a cast iron plancha. In lieu of the marcona almonds I used half almonds and half macadamia. Pureeing the sauce was a little bit of a challenge as I don't own a food processor and the quantity wasn't enough for a vitamix, so I turned to my immersion blender. I added preserved lemon to the romesco sticking a few pieces in between the florets. After coating with avocado oil since high temps don't do great with olive oil it went into a Dutch oven without parboiling and with a very scant amount of water in the bottom of the pan to create steam. It was finished after 35 minutes and then broiled for a few more minutes to create charred spots.

  • I couldn't quite get these cookies to work without editing the recipe a little bit. I used higher fat European butter, so that may have been part of the issue. The dough was initially very crumbly and dry, so I added an egg white to help bind it. The texture wasn't as nice as other spritz cookies that I've had or expected... it was a bit more like shortbread. I liked the infusing of the butter and will likely use a more predictable recipe with that addition instead of using this one again.
    about Earl Grey spritz cookies from Sweet Cream and Sugar Cones added on December 24, 2018

  • Baked for about 8 minutes - both on convection and over:under heat, rotating once. Not using convection worked better. Some tiles were glazed with Glühwein and others with a light lemon. Next time I will mix the Glühwein and lemon. Very strong gingerbread molasses flavor. A double batch made 30, 1/4” thick cookies.
    about Soft gingerbread tiles with rum butter glaze from Sweet added on December 13, 2018

  • I own several "board" books and this one is one of - if not the very best. It's simply stunning. I especially appreciate the international section.
    about On Boards added on December 01, 2018

  • This is a basic, but lovely recipe. My carrots are still growing so I had to do with store bought. I made it my own a bit by adding preserved lemon labneh in lieu of the yogurt. We added some pistachios and roasted chickpeas for a bit of crunch. Sunflower seeds, feta, pepitas, or pomegranate would also be interesting. A very quick and colorful, but light meal.
    about Zaatar roasted carrots from Forest Feast Gatherings added on November 27, 2018

  • Excellent Autumn salad. Recipe is available online : http://www.oprah.com/food/kale-salad-with-apple-cider-vinaigrette-and-spiced-pecans-recipe
    about Kale, apple, and pancetta salad from Share added on November 10, 2018

  • I had a good 30 jalapeños from my garden and wanted to use them, so this book arrived and I decided this is a good opportunity. It took me 3 grocery stores before I came across the liquid pectin (I used the Certo brand). You will need to have a lot of friends and family to give this to or get to canning. I did all of the above and we are still swimming in red pepper jelly. The sheer quantity is immense. Mincing the peppers took eons - I decided to use an immersion blender to make sure things were really shredded up. So the verdict... this was a tad sweeter and less spicy than I would like. Canning is such a process and then I was also at Trader Joe's later the same night and saw they have pepper jelly for $2.49. Maybe my time would have been better spent doing something else with those jalapeños. It is nice on bellavitano cheese.
    about Rooster’s pepper jelly from Red Truck Bakery Cookbook added on November 02, 2018

  • The Target edition of this book has 3 extra recipes : Spicy salt & sugar fruit sprinkle, Corn fritters with spicy buttery maple syrup, and Sweet & spicy roasted pumpkin seeds.
    about Cravings added on October 26, 2018

  • I have a lot of lemon verbena in my garden, so I decided to give this a go. I liked being able to make various pieces of this cake over a couple of days. The meringue was a massive pain... waiting for those stiff peaks and mixing it with the custard was tedious and the result just didn’t really feel all that special.
    about Raspberry-lemon verbena meringue cake from Last Course added on September 20, 2018

  • Loved this one... I used my own homemade pesto with preserved lemons, pine nuts, kale, spinach, and cheddar parm. Kids even enjoyed it!
    about Braised Swiss chard with pesto and lemon from Meatball Shop Cookbook added on September 18, 2018

  • Quick and easy summer salad. The peaches are a sweet addition to a classic caprese.

  • Added pistachios, lemon juice, lemon zest, and lemon oil. This is an interesting rendition of a caprese. Definitely will make again - colorful and flavorful.
    about Fig Caprese salad from Bon Appétit Magazine, August 2017 added on September 16, 2018

  • I measured everything by weight as instructed, but the amount of oil seemed off - 280g. I used more like 150g and that even seemed like a lot. The online recipe and that in the book match. The flavor is good, though I have never made pesto with agave or any sweetener.
    about Basil pesto from Pizza Bible added on September 11, 2018

  • This is a little labor intensive for a glorified brownie of sorts. I followed the directions but needed to bake it longer since it’s not supposed to be a lava cake, but may have slightly over baked it. It tastes good, but the top crisped up pouring over the side of my 8” spring form and breaking off while the middle kept coming up wet. I kind of expected something a little more moist.
    about Flourless chocolate cake [Proof Bakery] from L.A. Cookbook added on August 22, 2018

  • These were a hit - very simple (just mixed in the vitamix). I added some lemon zest and served them with labneh mixed with preserved lemon.
    about Swiss chard fritters from Jerusalem added on August 22, 2018

  • These are decent cookies, but I would change things a bit - more oats and less nuts / cherries.
    about Pistachio-cherry oatmeal cookies from One Sweet Cookie added on August 22, 2018

  • Made this to get rid of garden veggies and it was a nice little meal. I added preserved lemons, which are always good. This is light, yet flavorful and filling.
    about Zucchini, mint, & farro salad from Jamie's America added on July 16, 2018

  • Super quick and easy, but a nice side dish.