Lee Anne Shaffer

  • Website
  • Location: Brooklyn
  • Favorite foods: Dark, leafy greens and mangosteens. Bacon. Caramelized fig. Hoppy homebrew and unlikely quantities of uni.
  • Last bite on earth: Stick me in a vat of crisp, blood-red duroni cherries and I'll be carried off in bliss.

Latest Comments

Bake the Book: Nigellissima

Does limoncello count? Limoncello counts.

Bourbon Pecan Turtles with Fleur de Sel

@Erin Jackson
The mottling actually looked kind of pretty in person, but as others have pointed out, it was the combined effect of a) miserably high humidity - when I tempered the chocolate it had been raining for days - and b) sprinkling the fleur de del a smidge too soon. Liddabit's recipe is sound; this just happened to be my first attempt at making chocolate, ever. That said, taste wasn't compromised (the bourbon spike is especially nice) and the shells looked a little more turtle-like than they would have otherwise. Definitely recommend giving it a go!

Seriously Delicious Holiday Giveaway: Case of Pat LaFrieda Burgers

Any burger involving Pat LaFrieda dry-aged beef; I'd settle for a Minetta Tavern Black Label.

Holiday Giveaway: The Amazing Thermapen Thermometer

A bubbling batch of rye bourbon caramel... using our beer thermometer.

Cook the Book: 'A Girl and Her Pig'

Belly, belly, belly. Nothing goes straight to the brain like a good chunk of belly.

Seriously Delicious Holiday Giveaway: Counter Culture Coffee Subscription

However served if expertly made, with a touch of soy and honey if not.

Cook the Book: 'Good Food to Share'

I'll be sharing Dorie Greenspan's Korova cookies, my knockout weapon of choice when it comes to spoiling the people I love.

Bake the Book: Dolci

I love the simplicity and lightness of a well-made Italian almond cake lightly kissed by castagno honey. And this oldie ain't bad:

Cook the Book: 'The Food52 Cookbook'

Don't scoff, but I make a mean salad. Always improvised, never wimpy, and fierce enough to convert the formerly salad-averse.

Bake the Book: 'Miette: Recipes from San Francisco's Most Charming Pastry Shop'

I visited Tartine only once, several years ago, but the spicy, heady fragrance of the shop still lingers in my memory.

Cook the Book: 'Michael's Genuine Food'

Food prepared with passion and dedication - towards the dish itself, for the people who will eat it, or both.

Cook the Book: 'Serve Yourself'

Favorite solo meal: one fresh egg fried sunny-side up, yolk suggestively runny, sprinkled with fleur de sel and ground pepper, on whole-grain toast slathered with butter.

Weekend Giveaway: 'Clean Start'

The arrival of warmer weather prompts the departure of my insuppressible cravings for heavy, rich, carb-laden meals. I plant herbs and vegetables and indulge shamelessly in whims provoked by jubilant produce displays at farmers markets. I eat more lightly, more delightfully.

Cook the Book: 'At Elizabeth David's Table'

Dorie Greenspan, who inspired my first forays into baking and sweetly but firmly encouraged experimentation.

Weekend Giveaway: 'The Food Matters Cookbook'

My roommates and I joined a CSA, try to buy local whenever possible, and set up a garden and composting system in our backyard. It just plain feels better to eat simply and grow one's own food.

Cook the Book: 'At Home with Madhur Jaffrey'

I only have one to choose from, alas: curried braised vegetables. I've been meaning to tinker with chai recipes, though, and to experiment with full-on meals. This year!

Cook the Book: Quick and Easy Korean Cooking

I love Arirang's chicken kar-jeabe - no need to decide between kalguksu and sujebi!

Seriously Delicious Holiday Giveaway: Truffle Lovers Pasta

I haven't ever tasted truffle proper, but my nose has been less than an inch away from a chunk the size of my fist.

Seriously Asian: Why I'd Rather Eat Vegetarian Chicken than Mediocre Meat

Mm. It's been too long since I last dipped a sweet slice of su ji in soy sauce and sesame oil.

Cook the Book: 'Avec Eric'

Sorry, but I'm going to be cheap and go the "wish for a million wishes" route: my dream culinary journey would involve a) the Ulterior Epicure acting as guide through every sense-melting experience he's written about, and b) intimate culinary training sessions with the person responsible for each dish. And then we'd all drown ourselves in flavor while making out with, like, everybody.

Cook the Book: 'Simple Fresh Southern'

Thanksgiving wouldn't feel right without a chunky, moist dressing (or stuffing, though I'm taking Alton's advice to heart and keeping it out of my turkey this year). But I've also a particular fondness for all the orange Thanksgiving sides -- caramelized yam, pumpkin purees, fleshy marrows. Those Squash Half Moons with Butter, Sesame, and Salt sound like heaven.


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