My Covid Kitchen: Round 2

I’ve previously written about how I’ve found comfort in the kitchen during this surreal pandemic, purposefully getting out of my comfort zone to try new ingredients and recipes. A few months ago I shared a few of my favourites, so I thought it would be fun to share another round of keepers, especially since Christmas cookies made an appearance this past weekend. In other words, I’m giving this new batch of recipes The Faucet’s “Official” stamp of approval! 

Photo by Daria Shevtsova from Pexels

Brown Butter Sugar Cookies from Sally’s Baking Addiction: Brown butter (perhaps better known as beurre noisette) requires an extra step to make, but the results are well worth the effort. These cookies are rich, soft in the centre, and the dough only needs to chill for 30 minutes. They’re going on my forever “make every single year” Christmas cookie list. MAKE THEM NOW!

Traditional Scottish Style Oatmeal with Butter from Serious Eats: We’ve been working our way through different countries for “Around the World Wednesday” since September, and earlier this month we learned all about Scotland. I’ve been really into steel cut outs since last spring, but this recipe takes them up a notch by toasting them in the pot before adding the water. This extra step creates an incredible nutty smell. Served with butter and sea salt, these savoury oats are definitely worth a try. 

Chupe de Camarones from Curious Cuisinière:  In another addition of “Around the World Wednesday,” we learned about Peru and cooked Chupe de Camarones (Peruvian Shrimp Chowder) for supper. It’s creamy, but not so much as to give me a stomach ache (it only calls for ½ cup of evaporated milk), is full of yummy potato and carrot chunks, and features poached eggs with perfectly golden centres. If you like seafood, this one’s for you. 

Sheet Pan Chinese Cashew Tofu from Darn Good Veggies: In an effort to expose Henry to a wide variety of foods with differing tastes, textures, etc. I try to serve tofu a couple of times a month. While this recipe strays a little too far into diet culture for my liking (I just use soya sauce vs tamari and honey vs coconut nectar) it’s a yummy, quick supper, especially if you love cashews. If you’re trying this one out, I’d suggest doubling the sauce, since I never find there’s quite enough for my liking. 

Giant Ginger Cookies from Better Homes and Gardens: I made these last Christmas, and they were so good I’ve already made them again this year. These giant cookies – each is made with a whooping ¼ cup of dough – have a distinctive, warm molasses flavour that just tastes like Christmas and goes perfectly with a cup of coffee and a good book. They stay soft, are easy to freeze, and will forever be my favourite. 

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