On My Plate: The Blogger Behind Lottie + Doof
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Photo by Tim Mazurek1/14Sunday morning
"This morning I had one of my favorite cooks over for brunch. This is one of the recipes I lean on whenever I’m nervous about who I’m cooking for. It’s a buttermilk barley biscuit from the Dahlia Bakery Cookbook. You replace a tablespoon of the buttermilk with this malted barley syrup and it adds a richness that’s really nice. I’m also really into any biscuit recipe that has you grate butter into the flour—it’s so foolproof."
Photo by Tim Mazurek2/14Sunday Afternoon
"So there's this recipe for anise seed and sesame crackers in the Smashing Plates book, and lately I've been kind of interested in these cookies-slash-crackers that aren’t savory or sweet. This is kind of one of those. At the end of baking you drizzle honey on them and sprinkle them with sesame seeds. It was my first time making them, and I really liked them. I love that book."
Photo by Tim Mazurek3/14Sunday night
"This is my go-to meal when I can't figure out what to eat. I just melt cheese on an everything bagel. It's been like this since the seventh grade. The other thing about it that's sort of strange is that whenever I'm not feeling well, pizza is the only food I can eat, which makes no sense."
Photo by Tim Mazurek4/14Monday morning
"The finished crackers. I ate them for breakfast alongside Greek yogurt with blood oranges and honey."
Photo by Tim Mazurek5/14Tuesday night
"This is a really terrible confession, but we order a pizza in once a week. You can kind of tell how the week is going by the day we break down and do this. It was early this week—Tuesday night. We gave up early."
Photo by Tim Mazurek6/14Tuesday night
"We were at Zingerman’s recently, and you know how they let you try everything? Well, they have so many honeys right now. I don’t know anything about this brand of honey except that they sell it at fancy stores, which made me start to doubt that it could actually be any good. But this is such a good honey. It has this really beautiful, carroty, vegetable sweetness to it. I just eat it with a spoon now, all the time."
Photo by Tim Mazurek7/14Wednesday morning
"I never believed you could freeze waffles until this week. I really thought people were joking. My mom says you can freeze anything, but I never believed her. This is the old Marion Cunningham yeasted waffle recipe. I made them on Saturday and toasted them for breakfast a couple days this week. One day I put peanut butter on it; one day I put maple syrup and salt. It’s life changing."
Photo by Tim Mazurek8/14Thursday night
"We just got a really awesome butcher in Oak Park called Carnivore. It’s changed the way I grocery shop. Now I get all my animal stuff from them—my eggs, my stocks. Today I was there for the stock. It’s really casual in there, and the dudes are butchers, not hipsters."
Photo by Tim Mazurek9/14Friday night
"That's my husband Bryan holding a plate of chicken. Sometimes I get into a mood and tell Bryan "It's time for you to make dinner." So I told him to make this Turkish-spiced chicken with coriander relish recipe from Diana Henry's new book. Then I said, "here, hold your chicken," and I took a picture. I totally micromanaged him the whole time he was making this. He didn't feel much ownership."
Photo by Tim Mazurek10/14Saturday afternoon
"I really love fried garlic. I use it on stir fries and fried rice, and if i’m frying an egg for myself for breakfast I’ll put crunchy garlic on it. It’s a quick way for getting crunch on food. I chop up a ton of garlic, and sometimes ginger, too. Then I put it in cold oil—maybe a quarter inch of oil. I start it in cold oil and turn the heat to medium; once it starts sizzling and browning, I strain it and use the oil for salad dressing or grilling bread."
Photo by Tim Mazurek11/14Saturday afternoon
"The weird thing with food bloggers is that you end up cooking in the middle of the day so that you can photograph it, so most of my ambitious cooking is during the day. This is an arroz caldo; it's what I was making the fried garlic for. I’ve been interested in learning some basic Filipino dishes, and this is one that's become something I really like. It’s just overcooked rice and chicken and chicken broth from Carnivore, with scallions and fried garlic on top. And some lime to squeeze on."
Photo by Tim Mazurek12/14Saturday night
"This is a Key lime tart with a coconut crust from Flavor Flours by Alice Medrich. I wanted to try out the new book, and I was curious about the gluten-free crust. It’s nice. It’s kind of chewy, which I don’t mind. Maybe I wanted it to be a little crisper, but I liked it."
Photo by Tim Mazurek14/14About the diarist's kitchen
"This a photo of Angela Lansbury that I have framed over my stove. I love Angela Lansbury so much."
