xobreakfast:

It’s pronounced “queen ah-mahn” and tastes like a salted butter caramel-fruit danish. 

Yellow Plum Kouign Amann
(adapted from Joe Pastry)
Makes two 8” or 9” cakes.

14 oz. flour
1/2 oz. melted butter
7 oz. water
2 1/2 tsp. instant yeast
8 oz. salted butter, cold
1/2 c. sugar

To finish:
4 plums, sliced
about 2 TB butter, melted
sugar

Mix flour, melted butter, water, and yeast together. Knead just until a dough forms. Place dough in a lightly oiled bowl, cover, and let rise 30 minutes or until doubled.

Make a butter block by placing the butter in plastic wrap. Sprinkle a few spoonfuls of flour on top, wrap it up, then use a rolling pin to pound it into a square. This makes the butter more malleable and thus easier to roll out.

Keep the butter block in the fridge until the dough has risen. Pat the dough into a square slightly larger than the butter block. Place the butter block in the middle and fold the dough over like an envelope. 

Roll the dough out into a rectangle. Fold in three and refrigerate for at least 30 minutes. Do a second roll-out, fold, and chill. If at any point the butter starts oozing out, put it back in the fridge for a couple minutes.

After the second roll-out, you can hold the dough in the fridge for 2-3 days, or in the freezer for months. I cut my dough in half to make one kouign amann now and one later. (Le bf keeps asking when.)

Butter two 8” or 9”cake pans. Roll the dough out for a third time. Sprinkle the sugar on top (use half the amount if you are only making one now/one later). Fold the dough in three again, then cut in half. 

Pat each half into a circle. Proof in cake pans until doubled, about 1-2 hours. Preheat oven to 400ºF and slice the plums. Top with the plums, a little more sugar, and melted butter.

Bake for 20-25 minutes. Serve warm.

“Seafood is increasingly precious these days. You want to treat it right and you really want to taste it, every last bit.”

True, indeed, and who can pay better homage to the preciousness of seafood than Eric Ripert?

(via Le Bernardin’s Crispy-Skinned Fish - Blog - food52 - food community, recipe search and cookbook contests)

I saw this on the @designsponge twitter feed. What a kawaii addition to a bento box!

bffproductions:

someone needs to want to do this for me, they don’t have to do it because it’s sort of weird. but they need to want to.

thedailywhat:

How To of the Day: World-renowned bento box maker Anna the Red walks you through the process of making MacGyver-style heart-shaped eggs with just a milk carton, a chopstick, and some rubber bands.

[annathered / reddit.]

Hey, kids! Homeroom is a new comfort food restaurant opening up in the Temescal District in Oakland. One of the members of my food festival wrecking crew had a taste at the Eat Real Festival and praised the high heavens for Homeroom’s mac n’ cheese. But Homeroom wants to your awesome mac n’ cheese recipe for their upcoming community cookbook. (Click on the pic for details.)

Cute bibingka on The Kitchn! (What’s bibingka, you ask? A Filipino sticky rice dessert made with glutinous rice flour, raw sugar and creamy coconut milk, and baked banana leaves.) I would never have thought of using muffin tins to make individual desserts. Great idea: portion control, don’t need paper plates at parties, and compostable containers!