![]() ![]() Oh, also: a couple of slices, toasted, with cream cheese on top, is a killer breakfast. I use my hands, I use a spatula, I use my balled-up fists, and I don’t give up until it feels like the mixture has fused into one solid mass. Then, with the loaf pan on my counter, I get on my step ladder (for leverage I’m short), and exert myself in a tricep-heavy, push-up-esque series of see-saw movements to smash everything down, down, down. ![]() Because it’s hot and a little sticky at that stage (from the molten date glue), I put a sheet of lightly greased parchment paper onto the surface before I start. Finally, devote several minutes to compressing the mixture into the loaf pan. Bon Appétit food director Carla Lalli Music is the inventor of a famous burger special sauce and the author of a fantastic cookbook, but she’s one of my personal heroes for her.Add oil and when it shimmers, place cutlets carefully into pan and cook, undisturbed, until well browned on underside and almost completely cooked through, about 5 minutes. If there are pieces of dates still visible, you need to do better (try the immersion blender trick!). Place a 10- or 12-inch skillet, preferably cast-iron, over medium-high heat. The recipe says “as smooth as possible,” but some people will use that as a cop-out when their arm gets tired. Make sure your date-and-maple mixture is very, very smooth before combining it with the oats, nuts, and seeds.If you don’t have amaranth, use millet, or just increase either of the seeds by 2 Tbsp. ![]() Generally speaking, you’ll pay less per pound than if you buy them in pre-packaged quantities. Plus, brown sugar contains molasses, which brings a caramel, cooked-sugar taste, and its natural acidity reacts with the baking soda to carry out the cookie’s leaveninga.k.a.
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