welcome back to the kitchen table!!! so glad you’re all here, let’s catch up!
(read to the end to find 1 free recipe + 3 exclusive paid recipes!)
I whined about February and March, I pined for warmth in April and into May, and now we have finally arrived to my favorite month of the whole entire year: June.
if you’ve never spent a June in NYC, you’re really missing out. It’s the best. The weather is fantastic and you can just feel how happy people are to be out and about without gloves and coats, to be taking the ferry to work, and to finally see green everywhere.
Needless to say, the improvement in weather and atmosphere has greatly improved my production level and general outlook on life. which means…more recipes!!!
I’m back to a consistent posting schedule, now sharing new recipes 3 times a week, usually Monday, Wednesday, Friday. Sometimes the full recipe will be on here, Substack, sometimes it’ll be on my blog, legallyhealthyblonde.com, and sometimes it’ll just be in the caption.
This seems confusing, why not just put everything in one place. and the answer to that is: SEO. Any recipe I make that has a high search volume (aka, a lot of people are looking for that recipe) and a somewhat low competition (aka, I have a chance to rank on page 1 of Google), goes on my blog. Any recipe that doesn’t have SEO stuffs comes here!
I’ve been thinking about sharing when new blog recipes are out on here too, just so that there is truly one place with all the recipes. Would you want that? let me know below pls
state of the union: June
as always, no explanations will be needed. however, i’d love to hear what is in and what is out for you in June! leave a comment below!!
life updates:
lots of George content! tbh, he’s like most of my camera roll right now (ok and food). Alex and I spent a week on Lake Erie in Ohio and we brought the whole crew – Frank, George, and Gnocchi (the 22 pound cat). Before going on the trip, George was 20 pounds. now he’s 27 lbs already!!! we had some great food, I cooked a lot and made some goodies with morel mushrooms and sun gold tomatoes. the recipe for the crab orecchiette is coming later this week!
you heard it here first:
I don’t have links to share this month, so here are some life/biz updates that I haven’t shared yet!
I’m changing my social media handles from legallyhealthyblonde to emilyeggers (scary!). I’ve realized that i dont know the names of most bloggers and creators who don’t use their full names. I want you all to know me! so nothing else is changing, just the name. on TikTok its emily.eggers because there’s another Emily Eggers who already claimed the handle I want.
(P.S. if anyone knows an Emily Eggers who is now married and changed her last name and lives in NC and would be willing to give up their TikTok handle…let me know!)
I’m writing a cookbook proposal! I’ve been hesitant to share this as I don’t even have an agent yet and it may be a while before a publisher picks it up…but it is in the works! Right now, the concept is essentially how to make fancy/restaurant-quality meals at home with ease, but I’m still working on title ideas. Let me know if you have a great title concept!
eats + deets
morel mushroom ricotta crostini, rhubarb ranch water cocktail, salmon tacos
Plus, one free recipe for everyone!
Strawberry Shortcake with Whipped Labne, Saffron Syrup, & Cardamom
Ingredients:
for the strawberries:
2 cups fresh Strawberries, sliced (255 grams)
1 tbsp Granulated sugar (15 grams)
for the biscuits:
2 cups (250g) all-purpose flour (plus more for dusting)
3 tbsp (38g) granulated sugar
1 tbsp (15g) baking powder
1/4 cup (57g) cold salted butter, cubed
1 cup (250ml) cold milk
1 tsp lemon zest
a pinch of caraway seeds
1 egg + a splash of milk
for the labneh:
1 cup plain Labneh (or greek yogurt)
1 tbsp granulated sugar
1/2 tbsp Vanilla bean paste
for the syrup:
1/4 cup granulated sugar
2 tablespoons fresh lemon juice (from 1 lemon)
2 tablespoons water
10 saffron threads (about 1 tsp)
Directions:
In a bowl, combine sliced strawberries and sugar. Set to the side.
In another bowl, add the flour, baking powder, sugar, lemon zest, caraway seeds, and cubed butter. Use your fingers or a pastry cutter to pinch the butter into the mixture until it is crumbly. There can be some large chunks of butter, but non larger than about a pea size. Add milk and stir until the batter is just combined.
Preheat the oven to 425º F. Scoop biscuit batter onto the parchment lined sheet tray, no bigger than a fist. Optionally, sprinkle with a bit more flour so it is easier to work with. Whisk together the egg and milk in a small bowl, then brush on top of the biscuits. Add a pinch of caraway seeds on top. Bake for about 16 minutes.
In another bowl, add the labneh, sugar, and vanilla bean paste. Whisk vigorously or use electric beaters until the mixture is fully combined and slightly fluffy. about 1 minute with electric, 3 by hand.
In a small pot, add the sugar, lemon juice, and water. Bring to a gentle simmer, whisking until all of the sugar is dissolved. Turn off the heat and add saffron threads. Let it steep until the syrup is bright yellow and cooled slightly.
Assemble the shortcakes by cutting the biscuits in half horizontally, adding a scoop of labne, then a scoop of strawberries, then the top of the biscuit. You can continue by adding another small scoop of labne and more strawberries. Drizzle saffron syrup on top. Enjoy fresh.
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