There is a soft spot in my heart for the Tasting Table online food magazine that dishes out the hottest of hot when looking for recipes and restaurants.
This post is a slide show of absolutely phenomenal recipes that I will be crafting as soon as finals are done… check ’em out and bon appetit.
http://www.tastingtable.com/slideshow/national/8195
It’s a lazy day Monday and in order to avoid the papers piling up, I closed the books and sifted through my long list of recipes waiting to be given a test run. I came across these thumbprints that had high hopes of satisfying my sweet tooth and were easy enough to whip up.
The ingredients list is short and simple but produces a rock-star cookie.
2 cups whole almonds
4 cups quick-cooking oats
1/4 teaspoon salt
1 1/2 cups flour, divided
1 cup canola oil
1 cup maple syrup
Assorted jams of your choice (see note)
One little fun fact about these cookies is that yes indeed they are VEGAN! I have secretly been on a search for a good vegan cookie. While my batch was a bit dry and crumbly I blame it on the fact that my pantry didn’t hold all the necessary amounts of the ingredients. I decided to mix and match somethings but following the recipe will lead to an ideal cookie munching situation.
You can follow the step by step instructions by following this link to the lovely Kitchn blog but I’ll give you my personal advice on what to fill these puppies with.
I choose an assortment that stuck out to me! First up is a homemade raspberry jelly made in our Slow Food UW kitchen, along side an organic peanut butter. Next up was a raw and organic honey that is too-die-for! And finally, without a doubt I made one with dark chocolate chips.
As always I don’t listen with my mom and play with my food via the route of snapping pictures. Feast your eyes on these not so exciting food porn pics.
Bon appetit.
I have avoided blogging about the Slow Food UW Cafe because it is my stomping grounds and makes me a bit biased. However, that also allows me to give a good insight of what is worth stopping by and can give that insider heads up. The SFUW Cafe is now a year old and my involvement is coming up on a year as well. We have grown enormously and are finally a group of scrappy students that are able to get the good, clean, fair food down pat.
The Cafe is made up of a group of dedicated and incredibly creative students that enjoy working with foods, farmers, and the Madison community. We are a project within the larger Slow Food UW organization that strives to change the way people view food through a cafe, a set meal, outreach events, csa type baskets and volunteer work with children. We all strive to promote food advocacy and transparency along with food justice through simply chowing down on a divinely delectable dish.
The SFUW Cafe, for now, is once a week changing the menu to reflect the local produce and meat products. The semester is half over and the summer is slow for the SFUW interns so take a study break and head over during the 11:30 a.m. till 2:00 p.m. service. It’s an a la carte menu that let’s you pick and choose to enjoy an affordable lunch.
Feast your eyes above to visually enjoy the white bean and zucchini vegetable burger with cucumber tomatoes and carrot sticks. The burger was served over Snug Haven spinach and the side salad was mixed greens with walnuts, raspberries and a house made raspberry vinaigrette. This sando kicked off the 2011 fall semester and is still wildly raved about.
The bison burger that changed my life. One thing that the SFUW Cafe tries to do is offer a meal that our customers would not make on their own or be able to experience elsewhere. The meat is something our suppliers research to offer the cleanest and purest meat. I have grown to find myself a vegetarian except for while under the Slow Food UW roof and am not finding myself the only one making that claim.
The entrees in the Slow Food UW Cafe are always mouthwatering but we don’t stop there. Our group of student chefs know how to satisfy every sweet tooth that comes into our cafe. These are a vegan approach to dessert which helps give a new twist and pleases our growing number of vegan customers. The cake is topped with a lavender frosting and berry vegan anglaise.
This upcoming week will feature a duck prosciutto with mustard greens sando on our own rosemary, fig and olive bread. The second sando is following suit with pesto and sun-dried tomatoes with homemade mozz on the rosemary, fig and olive bread. To accompany or for a small snack there is a roasted fennel salad with olive tapenade and a balsamic glaze or a grain, feta and Russian red kale salad. This week we are trying a fish soup as well as a white bean soup. And finally we invite you to end with a semolina cake with orange whipped cream and as always will offer our Just Coffee regular roast and a selection of teas.
Beyond offering good food we also have our customers help make the food and make a difference. Follow our social activity and join the movement.
Bon appetit.
All Hail Honeybees 