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Mia

@sluttycooking

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What I Eat/What I Cook
in la🤍
@_cherriescherry
email w/any inquiries: [email protected]

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xl chocolate mousse, double vanilla bean whipped cream, a layer of strawberries underneath by @sluttycooking

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5

a day ago

lots & lots of cake from this past weekend🍥 by @sluttycooking

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9

5 days ago

triple vanilla cake by @sluttycooking

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5

15 days ago

heirloom & cherry tomatoes, gaviota strawberries, straciatella, chives, @westbourne avocado oil, apple cider vinaigrette, flaky salt & pepper by @sluttycooking

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20 days ago

#castlecake

browned butter vanilla cake filled with salted caramel buttercream & bananas by @sluttycooking

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22 days ago

#old fig leaf panna cotta + orange blossom infused honey recipe i developed for @unplain

3-4 servings depending on molds
* 3 big fig leaves
* 0.5 cup whole milk
* 1.25 tsp unflavored gelatin, (1 packet Knox gelatin)
* 1 cup heavy whipping cream
* 0.25 cup + 1 Tbsp granulated sugar
* pinch salt
* 0.5 tsp vanilla extract
* 0.5 cup sour cream

Bring milk to a simmer, once simmering add in the fig leaves, continue heating until boiling & then let it sit for 15 minutes

Remove fig leaves from the milk, and repeat with the heavy cream

Let both the milk & heavy cream come to room temperature

Once at room temp, sprinkle the gelatin over the milk (in a pot), let sit for 5 minutes (or until the gelatin has softened)

Place pot over low heat & stir until the gelatin dissolves, but do not let it boil

Once steaming, add heavy cream, sugar, vanilla extract & a pinch of salt & continue to stir until the sugar has dissolved & the mixture is steaming

Turn off the heat & let cool for 5 minutes

Add sour cream to a bowl & slowly pour in warm cream/milk mixture while constantly whisking

Once it’s completely smooth, strain mixture through a mesh sieve into a measuring cup & then pour into desired cups/ramekins/molds & refrigerate until fully set (around 6 hours)

For Orange Blossom Honey:
1/4 C. Honey
1 Tsp Orange Blossom Water

Bring Honey to a boil over low heat, remove from heat & add in orange blossom water.

Stir then let cool before drizzling over panna cotta! by @sluttycooking

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13

a month ago

yuzu jelly coupes using @gelee__gelee topped with creme fraiche & honey whipped cream <3

Ingredients:
2 Sachets of Yuzu Gelée
12 Oz Hot Water

2 C. of Heavy Whipping Cream
1/2 C. Creme Fraiche
2 Tbsp. Honey

Crystallized Yuzu
Basil by @sluttycooking

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24

a month ago

#myfaves for breakfast, needed an egg but i’m out
sangak crackers, labneh, mint, best tomatoes ever, castelvetrano olives, cucumber by @sluttycooking

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8

a month ago

#food #styling for @dal_thelabel

event production by @nora.agency
photos by @alexaraevitug @alexavitugphotography by @sluttycooking

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29

a month ago

heirlooms, homemade mayo, sourdough by @sluttycooking

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8

a month ago

@daprato_la @daprato_la @daprato_la

perfect ambrosial nymph dinner, thank you

lime, chocolate, raspberry mascarpone pie + cherry ice cream

honeycomb & lemon, dust of apricot & rose & citrus, marigold petals, bronze fennel, peppercorns, raspberries

perfect

La Tartare, hand-cut bio beef, Elisa’s dressing,
chillies, blackberries, chives, coriander
pepe roneta cruda, spicy berry jam

@rubybryantt

The Nymph
hand pressed sheets of supple pasta
butter, sage, rose & lemon, chamomile, parmigiano
cracked pepper

Linguine Trabaccolara
fisherman’s pasta, market red tomato sauce , white fish
capers, Chillies, Olives, white wine

Lamb Chops, buckwheat honey, Colatura di Alici, onion greens, bronze fennel

@luciafarrow

fin by @sluttycooking

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a month ago

#6years of this account & i’m still bad at writing on cake 🎂 by @sluttycooking

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2 months ago