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Sol Plate

@sol.plate

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NYC & elsewhere
⚘ personal chef, food stylist, event planner, hostess, lover
𓌉◯𓇋 a visual diary of a seat at my table

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sticky toffee pudding ˚˖𓍢ִ໋🦢˚ my favourite dessert and a final ode to another long northeastern winter come and gone. I’m of the minority who is always sad to say goodbye to cold, snowy days, but springtime alignment is equally as loved and always welcomed here. Somehow, it always comes around when you feel you need it most.. I know I do. Divine timing. I’m re-editing old videos that, when looking back, I realize how poorly they were done just to appease what felt like the need for everything to move so fast in order to hold attention until the end. But I recognize that is not my pace, nor my style. Home cooking & baking is best enjoyed as a slow process so you can really settle into each step along the way, letting it unfold and teach you something new about your dish, yourself, as you go. For me, a deeply meditative state. You share a moment with your creation and allow yourself to pour your every intention and fiber of love into it, something that always reveals evident in the end. It’s ok for your edits to depict that. Not everything has to feed into our broken attention spans in the space of digital content.

Recipe courtesy of Simon Hopkinson, adapted by @markbittman on @nytcooking by @sol.plate

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6 months ago

cutie festive garnishes I made for a fun project ❄️ clove-studded oranges with velvet ribbon and tassels for adorning your table, bar cart and bottles. Sugared cranberries on whimsical skewers to adorn your cocktails and obviously some loose to put in bowls for snacking on.. they’re seriously addictive. Dried citrus wheels to string or scatter for more decor. And a concoction of spices, herbs, fresh apple & citrus to simmer in a pot so your guests are welcomed to a wonderfully warm scent immediately upon arrival, something that could be added to cider or wine and offered as a beverage, too. The best welcoming, and easy ways to be a top tier host. by @sol.plate

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10 months ago

It’s springtime here in New England, and these rainy days just won’t let up!!! So I answered them the only way that felt right: a Swedish Princess Cake—because it’s rlly hard to imagine anything else to brighten up this kind of gloom.

This was my first go at making Prinsesstårta. As (what felt like) an added bonus, I also made the marzipan from scratch (another first) because store-bought always tastes like betrayal (almond extract—my mortal and inescapable enemy). It cracked, it wept oil, it resisted me. But I surrendered to it and kept going.

The exterior turned out not flawless (though I’m not sure you can objectively define that anyway), and certainly not traditional either. But oh the interior!! A sweet victory! A dream in layers! Mascarpone whipped cream, sponge cake, raspberry jam & vanilla bean custard to be exact… and the marzipan too… which at least tasted wonderful, by the way.

I nearly wept at the quirks of my final result—the color not what’s typical, the cracks in the outer layer that wouldn’t smooth, no matter how hard I tried. Even my go-to kitchen nook, always bathed in sunlight, fell dim under the weight of all this grey. The lighting felt flat and for a moment I didn’t think it was worth photographing at all.
But as they say, perfectionism is a thief. And sometimes the thing worth doing isn’t the perfect version—it’s the honest one!

Baking asks for patience. It humbles, it teaches. Every new attempt at a revisited recipe I show up to with steadier hands and a deeper knowing. After all the lessons learned from this first attempt, I’m sooooooooo excited for round two.

And for what it’s worth, I’ve come to love (and prefer) my unplanned hues of green and pink more than the traditional one.. sorry to my beloved Swedes! But also thank you for such a heavenly invention.

In the absence of sunlight, this sweet little cake reminded me of what can still shine—both in me, and on my (sol) plate taken in Connecticut by @sol.plate

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a year ago

new baking obsession unlocked ⋆౨ৎ˚⟡˖ ࣪ they’re not perfect (yet) but they’re still pretty close :P by @sol.plate

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2 years ago

soft pretzels & cheeeeese sauce 🥨 I can’t stop dreaming of these by @sol.plate

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2 years ago

christmas eve eve pt 2: prepping all the goodies & gifts 🥨🍌🍭🍪🍒💝 by @sol.plate

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2 years ago

christmas eve eve pt 1: frosted sugar cookies 🎀 by @sol.plate

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2 years ago

My best friend and I discovered this recipe for a cinnamon sugar pull-apart bread by @joythebaker in high school (over a decade ago!), and I’ve made it at least 3x a year every year since. Back then I didn’t care so much for the art of baking, but this recipe has followed me along my entire journey and has served as a staple piece for all the ways I’ve grown and developed as a home baker. So many times my dough would turn out slightly ~off~ and I’d feel frustrated not being able to understand why. Now whenever I find it be slightly too sticky, or not having risen enough, I’m able to pinpoint exactly where in the process it went wrong. Building a relationship with a recipe is the perfect way to learn, and I love every layer (literally) of this bread and its process that has allowed me to do so. Nonetheless, it comes out perfect in its own way every time.. and of course, is a perfect treat for the fall time by @sol.plate

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2 years ago

a falafel spread to say bye to summer and welcome my favorite season, fall 🥙🌾🧄 I grew up in a household with a middle eastern mother and always resented that part of my identity, trying to hide it behind buttered noodles and chicken nuggets. My brain convinced my tastebuds I hated flavors like that of tahini or cumin or parsley. As I grew to accept and embrace my identity, I allowed space to welcome them back into my life, stripped of all bias my bland hometown inflicted on me & it turns out that I love this cuisine. Over and over I’m constantly reminded of how much our mental can restrict so many spaces in our lives, how important it is to keep trying foods you’ve once disliked, and the greatest importance of trying everything at least once. Being a picky eater is so boring! There’s so many exciting flavors of life, and there’s nothing more beautiful than connecting with your roots through the flavors of the cuisine that defines it. My childhood home has always been a haven where loved ones come over and know they will be fed and satisfied in a way no restaurant could compare. Finding my way back to these roots through it’s vibrant flavors has been a reminder of why I do what I do, and how lucky I feel to be able to make a living doing what I love. taken in Connecticut by @sol.plate

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2 years ago

one more time for the clams casinooo 🐚🌟🎰💥🌊 by @sol.plate

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2 years ago

newly discovered the beauty of gildas ・❥・pepper drops, @fishwife anchovies & castelvetrano olives by @sol.plate

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2 years ago

clams casino 🔱 smoked bacon, breadcrumbs, shallot, bell pepper, oregano, parsley & lemon by @sol.plate

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2 years ago