r/alison_roman

The hibiscus roasted peaches with brown sugar breadcrumbs from Nothing Fancy on top of her perfect vanilla pastry cream from Sweet Enough. Always a hut

This was absolutely delicious but I wasn’t able to crisp up my mushrooms and leeks well. I think it had something to do with either not having my oil hot enough, overcrowding in the pot, or I should have cooked the leeks/mushrooms separately. I ended up using lions mane and baby bellas due to the limited selection at my grocery store. I think if I would have done the mushrooms separately and cooked out the water in them a bit before adding the 1/4 cup of oil, they would have truly crisped. They soaked up all that oil immediately. I ended up with soo many cooked leeks/mushrooms (leeks were probably too big - it felt like an eternity washing and finely slicing them all). Nonetheless, super tasty even though it was a bit oily. The combo of flavors were spectacular. I could eat a bowl of the farro on its own. The greek yogurt mixed with the farro gave it a risotto-like texture. Unfortunately, our grocery store was out of chives, but I imagine they would have really turned up the brightness on this. The dill/lemon zest combo on top with a squeeze of lemon juice was phenomenal. Excited to try this again in the near future with a few tweaks.

Recipe: https://www.alisoneroman.com/recipes/creamy-farro-with-crispy-mushrooms-and-sour-cream/

I made these for my D&D group on Sunday and they were a hit! I didn't follow the recipe exactly due to poor planning and they still turned out awesome.

• On Saturday I made the dough. I did not proof the dough in the fridge overnight because I did not plan ahead to accomodate it. Instead, I had it sit for an hour in the bowl under plastic wrap near my stove, which was warm from having used the oven earlier in the day, for about an hour until it passed the poke test. Then I punched it down and put it in the fridge until about 8:30pm
• Before going to bed, I assembled the rolls - added the filling, rolled it up etc. Ended up cutting it into 16 rolls instead of 12 because I wasn't paying attention. Oops. Still squeezed all the rolls into a 9x13 pan with the maple syrup and hoped for the best.
• Left the cut rolls in the fridge overnight. Set an alarm for 7am to take them out of the fridge and turn the oven on (mine takes a bit to heat up) and let them proof again near the stove. Went back to bed.
• Woke up again at about 8:15am. The rolls didn't look especially puffier, but I could tell they'd expanded because the level of maple syrup in the pan had risen a lot. So I figured they'd proofed enough and put them in the oven. Set a timer and got ready for the day.
• After ~40 min they were browned on top, seemed fully cooked and smelled amazing. I brushed the rolls with probably about 1/4 cup of maple syrup.
• When I got to my friend's house they were still a bit warm. They were perfect. All cooked through despite the crowded pan. I think all but one person ate two lol

Recipe : https://www.alisoneroman.com/recipes/crispy-chocolate-cake-with-hazelnut-sour-cream/

I skipped the cream topping and subbed the Nutella for tahini.