What We’re Eating Now

Half-Baked / No-Bake Blackberry-Vanilla Swirl Cheesecake

We call this "half-baked" instead of "no-bake" cheesecake, because the Graham cracker crust gets a few minutes in the oven, but the filling is the real prize: whipped vanilla and blackberry batters swirled into a beautiful pattern. Using freeze-dried berries lends...

Roasted Beet and Whipped Feta Tart

This simple, elegant tart has a layer of creamy whipped feta cheese topped with lightly marinated roasted beets. A puff pastry shell makes it a breeze to prepare, while a scattering of fresh mint and crunchy pistachios adds crunch and freshness. 

Summer Berry Tart with Lemon Mascarpone Cream

This Summer Berry Tart with Lemon Mascarpone Cream is supermodel gorgeous, rich and creamy, balanced by the bright citrusy flavor of lemon curd. And super-duper easy to make!

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Roasted Beet and Whipped Feta Tart

Roasted Beet and Whipped Feta Tart

Roasted Beet and Whipped Feta Tart

This simple, elegant tart has a layer of creamy whipped feta cheese topped with lightly marinated roasted beets. A puff pastry shell makes it a breeze to prepare, while a scattering of fresh mint and crunchy pistachios adds crunch and freshness. 

We’ve been finishing up a few projects here at Nerds with Knives, which is why you might not have seen a new post from us for (checks watch) six to eight weeks. One of those projects is, we’re thrilled to announce, our new cookbook, Cork and Knife, which will be published in six days! You can follow the link to read all about it and pre-order. Please do check it out!

In the meantime, our summer garden has been producing some delicious harvests, and this week we’d like to talk about our beets (that’s beetroots to you in the U.K.). There’s a reason why beet and goat cheese salads have been ubiquitous on menus for as long as we’ve had menus to peruse: it’s a fantastic combination. But like any classic pairing, the devil is in the details. I adore beets, but they often need a little coaxing to bring out their best flavor. They are referred to as having an “earthy” flavor by those who love them, and “like dirt” by those who don’t. That earthiness, which is found in many root vegetables like carrots and potatoes, is produced by a compound called geosmin. (Nerd note: geosmin is also found in one of my favorite scents, and favorite words, petrichor – the smell of the earth when it just starts to rain.) Acids break down geosmin, which is why beets are often paired with a tart vinaigrette. Tart cheeses, like chèvre, feta and some blues are a tasty foil to that sweet earthiness. 

Beets_Chioggia

Chioggia beets minutes after being pulled from the garden.

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Mustard and Maple-Glazed Butternut Squash stuffed with Farro and Winter Greens

Mustard and Maple-Glazed Butternut Squash stuffed with Farro and Winter Greens

Opposites attract in most walks of life, and recipes are no exception. Our favorite dishes are flavored with a careful balance of sweetness and spice. We’ve infused a mix of winter vegetables and farro with sweet maple syrup and spice supplied by Maille Dijon Originale mustard, to make a really delicious and easy vegetarian dinner for a cold evening.

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Pollo a la Brasa (Peruvian-style Roasted Chicken)

Pollo a la Brasa (Peruvian-style Roasted Chicken)

Our version of Pollo a la Brasa (a classic Peruvian chicken dish) makes a fantastic weeknight dinner. We marinate chicken thighs in garlic, soy sauce, lime juice and spices, then roast them until the skin turns golden and crisp. Serve it with an irresistible tart green sauce, made with chilis and cilantro.

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Tofu and Charred Broccoli Bowls with Kimchi–Miso Dressing

Tofu and Charred Broccoli Bowls with Kimchi–Miso Dressing

Our version of a Buddha Bowl showcases two main ingredients — charred broccoli and spicy baked tofu. For crunch we add shredded carrots and red cabbage, then we top it off with the creamiest vegan kimchi–miso dressing. Add rice or your favorite grain and dinner is done! 

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Creamy Mushroom Soup with Black Rice

Creamy Mushroom Soup with Black Rice

Delectable, creamy winter soup created from a blend of mushrooms, herbs, and wild rice — this is our choice for an easy and healthy vegetarian or even vegan supper that highlights the variety and richness of the fungi kingdom.  

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Ultimate English Toffee

Ultimate English Toffee

It’s Christmas, so it’s time for toffee! English toffee, that is, made the proper, scientific way, and coated with either milk chocolate and almonds, or white chocolate and pistachios. Or both! A double-whammy of sweet holiday delight.

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Real, Homemade Egg Nog

Real, Homemade Egg Nog

Rich, creamy, and unapologetically boozy, this is an egg nog whose virtues are sung by poets. Probably. Once they’ve had a few. 

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Spiced Rosemary Old-Fashioned

Spiced Rosemary Old-Fashioned

As the weather turns chilly, we want a cocktail that will warm our cockles, and this Spiced Rosemary Old Fashioned is the perfect drink to take us straight through the holiday season. Heritage Distilling has us covered.

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Spicy Thai Shrimp Salad

Spicy Thai Shrimp Salad

A simple, healthy Thai shrimp salad with an authentic sour-savory-spicy-sweet combination of fresh lime juice, fish sauce and chili paste, showered with fresh herbs and crunchy roasted peanuts.

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