This traditional Asian porridge feels like a mother’s hug. Almost every culture has a version of this satiating stew—warm and healing and quick to prepare when someone is a bit under the weather. You can enhance the properties further by using a chicken stock or bone broth. The elements atop are particularly medicinal and delicious on a simple setting of white rice and broth, while the charred greens and smoky black garlic–sesame oil add a depth of flavor.
For the congee 2 tablespoons olive oil
2 shallots, minced
1 (2-inch/5-cm) piece fresh ginger, peeled and cut into 3 large chunks 1 cup (195 g) medium-grain white rice
2 quarts (2 L) Chicken Stock (page 33), plus more if desired
For the garlic chips
1⁄2 cup (120 ml) olive oil
4 garlic cloves, thinly sliced on a mandoline
For the black garlic-sesame oil
2 tablespoons toasted sesame oil 2 Black Garlic cloves (page 44)
8 radicchio leaves
2 teaspoons grated burdock root Sel de Guérande
For the congee: In a medium heavy-bottomed saucepan, heat the olive oil over medium-low heat. Add the shallots and sauté, stirring occasionally, until softened and translucent but not browned, 2 to 3 minutes. Add the ginger, rice, and stock and bring to a boil over high heat. Reduce the heat to maintain a simmer and cook, stirring frequently so the rice does not stick to the bottom of the pot, until thickened and porridge-like, about 1 hour.
For the garlic chips: In a small sauté pan, heat the olive oil over medium heat. Once the oil begins to shimmer, add the garlic slices in small batches and fry for 20 to 30 seconds, or until just lightly golden brown. Using a slotted spoon, transfer the garlic chips to a paper towel–lined plate to drain.
For the black garlic–sesame oil: Put the sesame oil in a small bowl. Working over the bowl, smash the black garlic cloves through a fine-mesh sieve, scraping the bits that come through into the bowl. Stir to combine.
For the charred radicchio: Working with 1 leaf at a time, use tongs to hold the radicchio over an open flame until charred in places. Set aside on a plate and repeat with the remaining leaves. (Alternatively, you can broil the leaves on a baking sheet for 1 to 2 minutes.)
Once the congee has finished cooking, taste and adjust the seasoning as necessary. At this point, if you wish to thin your congee, add more stock until you reach the desired consistency.
To serve, ladle the congee into bowls and top with charred radicchio leaves, garlic chips, a drizzle of black garlic–sesame oil, and grated burdock root. Finish with a sprinkling of sel de Guérande.
S H O P T H E P O S T
As the seasons shift or at the onset of a cold or flu, we brew a simple root tea to build our immune support. Burdock root is known to be a blood purifier and detoxifier. Ginger is a well-known root for reducing inflammation, calming stomach trouble, and aiding blood circulation. Cinnamon (especially Ceylon cinnamon) tea is a beautiful grounding tea that is rich in antioxidants and has many purifying attributes. These flavors can be mixed or brewed individually.
1 burdock root, unpelled, scrubbed and cut into 1-inch (2.5-cm) pieces
1 teaspoon wildflower honey
In a small saucepan, combine the burdock root and 3 cups (720 ml) water and bring to a boil. Reduce the heat, cover, and simmer for 7 to 10 minutes.
Strain the tea and discard the pieces of burdock root. Pour the tea into mugs and stir in the honey to finish.
S H O P T H E P O S T
Dark Chocolate Pancakes | Simple Fare Fall / Winter
These not-too-sweet dark beauties are here to impress. The tangy combination of buttermilk and chocolate, crème fraîche, and a crunch nut—this is the formula for pancakes in our home. Play around—you really cannot go wrong. If you’re making these for a group, you can heat your oven to 200°F (90°C) and keep the pancakes warm until you’re ready to serve them.
For the pancakes
1 cup (125 g) all-purpose flour
1/3 cup (30 g) unsweetened cocoa powder
3 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/4 cups (300 ml) buttermilk
2 tablespoons unsalted butter, melted
4 ounces (115 g) shaved bittersweet chocolate
3 tablespoons unsalted butter
3/4 cup (180 ml) good-quality store-bought or homemade crème fraîche
1 cup (135 g) whole hazelnuts, half halved and toasted, half crushed in a mortar and pestle
In a large bowl, whisk together the flour, cocoa, sugar, baking powder, baking soda, and salt. In a separate medium bowl, whisk together the eggs, buttermilk, and melted butter. Stir the wet ingredients into the dry ingredients until just combined. Fold in the shaved chocolate.
Heat a griddle or large skillet over medium heat and add 1 tablespoon of the butter. Once the butter has melted, spoon 1/4-cup (60-ml) portions of the batter onto the hot griddle. Cook until bubbles start to form on the tops of the pancakes, 2 to 3 minutes. Flip and cook for 2 to 3 minutes longer, or until cooked through. Repeat with the remaining batter, adding more butter as necessary in between batches.
Stack the pancakes onto a large serving platter or separate plates. Top with crème fraîche and sprinkle with both the halved and crushed hazelnuts. Drizzle maple syrup over the top to finish.
Bring a little comfort, ease and flavor to your traveller on their next adventure.
We love giving a gift that is handmade, tells a story and warms the home.
A few additions for the already stocked kitchen, to inspire the cook throughout the next year.
Some of our favorite classic essentials for the baker in your life.
Dark Chocolate Dark
Makes 2 baking sheets of bark
These beauties are the perfect gift for holidays and neighbors, and in consideration of this, the recipe creates a good amount of bark. If you are making this for a smaller crew, halve the recipe. Tempering the chocolate gives it a nice, glossy finish and allows the bark to be stored at room temperature. Note that this is not a necessary step, and if you want to skip it you may — simply refrigerate the bark for best keeping.
For the candied orange slices
1 cup (125 g) sugar
1 blood orange, cut into 1/8-inch (3-mm-) thick slices
For the chocolate bark
1 1/2 pounds (680 g) dark chocolate, chopped
1 teaspoon black sesame seeds
1/4 cup (30 g) pistachios, coarsely chopped
Cyprus flake salt
For the candied orange slices: In a large heavy-bottomed skillet, combine the sugar and 11⁄2 cups (360 ml) water and bring to a boil. Arrange the orange slices in a single layer in the sugar water and reduce the heat to medium. Simmer, uncovered, turning the slices occasionally, until they are translucent and the liquid has reduced to a thick syrup, 35 to 40 minutes. Remove the orange slices and transfer them to a wire rack set over a baking sheet to cool completely.
For the chocolate bark: Line two baking sheets with parchment paper. Fill a medium pot halfway with water and bring it to a boil over high heat. Reduce the heat to maintain a simmer and place a heat-safe bowl over the pot, making sure the bottom of the bowl is suspended above, not touching, the water. Attach a candy thermometer to the side of the bowl and add two-thirds of the chocolate. Heat, stirring continuously, until the chocolate reaches about 100°F (38°C), being careful not to exceed 120°F (49°C). Gradually add the remaining one-third chocolate and stir until completely melted.
Remove the bowl from the pot and allow the chocolate to cool to 82°F (28°C). Return the bowl to the pot of simmering water and heat, stirring occasionally, until it reaches between 88°F (31°C) and 90°F (32°C). Remove the bowl from the heat. You can test to see if your chocolate is tempered by spreading a small spoonful on a scrap piece of parchment paper. If the chocolate is glossy and dries quickly, it is tempered. If it has streaks or a dull finish, it is not tempered. (Alternatively, if you’d rather not temper the chocolate, you can melt it all at once and refrigerate it once assembled to harden.)
Divide the melted chocolate evenly between the prepared baking sheets. Using an offset spatula, spread the chocolate into an even layer about 1⁄4 inch (6 mm) thick. Arrange the candied orange slices evenly over the top and sprinkle with the sesame seeds, pistachios, and flaky salt.
Let the bark rest until hardened. Peel the chocolate from the parchment paper and use a knife to break the bark into rough pieces. Transfer to an airtight container to store.
Storage – Store at room temperature for 3 to 4 days. (If your chocolate is not tempered, store in the refrigerator.)
Roasting at a very high heat, these carrots become soft on the inside and crunchy on the exterior, bringing out their natural sweetness. Carrots can be found at markets year-round, but as spring approaches you’ll see more beautiful heirloom varieties: purple, black, red, white, and yellow—each with subtle avor nuances. Chervil is a delicate spring herb in the parsley family with a faint anise taste. If you cannot find chervil, it can be replaced with parsley leaves.
2 1⁄2 tablespoons olive oil
21⁄2 tablespoons pure maple syrup
1⁄4 teaspoon Cyprus flake salt, plus more for garnish 6 bunches baby carrots (about 30 small), scrubbed 1⁄2 cup (25 g) fresh chervil leaves
2 or 3 balls of Marinated Labneh (page 168)
1⁄2 teaspoon nigella seeds
1⁄4 cup hazelnuts, halved and toasted
Preheat the oven to 500 F (260 C). Line a baking sheet with parchment paper.
In a large bowl, stir together the olive oil, maple syrup, and salt. Add the carrots and toss to coat. Spread the carrots in a single layer on the prepared baking sheet, top with half of the chervil, and bake for 10 to 12 minutes, watching to ensure that the carrots char but do not burn too much.
Spread the labneh on a platter using the back of a spoon. Rest the carrots atop the labneh and top with the hazelnuts, remaining chervil, and nigella seeds. Season with flaky salt and serve.
Preheat the oven to 350°F.
Trim the crust from the slices of bread. Cut each slice crosswise into 5 narrow rectangles and arrange them in an even layer on a baking sheet. Drizzle the bread with olive oil and transfer to the preheated oven. Bake, flipping once halfway through, until lightly toasted, about 6 - 8 minutes. Remove from the oven and allow the toasts to cool to room temperature.
While the toasts cool, mix together the crème fraîche and cardamom in a small bowl until well combined.
Once the toasts have cooled, spread each with a bit of the cardamom crème fraîche and sprinkle with a few torn rose petals. Finish with a drizzle of honey, coarsely ground black pepper, and flaky salt.
* Make sure your rose petals are free of all pesticides.
PHOTO | Daisy Chaussee
A cheese board is one of our favorite ways to showcase beautiful ingredients in their simplest form. We like to keep ours clean with just a few varieties - one salty, one creamy, one pungent.
For this board we chose a Ricotta Salata, a soft French Brie and an aged Blue and paired ours with a fig jam but any preserve or compote will do. Drizzle with a rich olive oil like our Extra Virgin from Cordoba for the perfect finishing touch.
Ricotta Salata, Brie, Blue, Fig Jam, Extra Virgin Olive Oil
Photos + Styling | Karen Mordechai
This warming recipe is perfect for a winter morning. Upgrading your daily oats with the perfect balance of texture while adding sweet + savory notes from the ILĀ collection. We encourage you to play with variations and share with us using #essentialsforabeautifulhome.
1 cup rolled oats
1 1/2 cups unsweetened whole coconut milk
1/2 cup water
Pinch of Sonoma salt
2 tablespoons of dried currants, divided
1 tablespoon Black Sesame Seeds
1/2 teaspoon Black Lava Salt
1/4 teaspoon Cyprus flake salt
2 Tablespoons Maple Syrup, divided
In a medium sized saucepan, bring oats, coconut milk, water and salt to a light boil over medium high heat. Reduce the heat and let simmer for about 10-15 minutes, stirring often.
Remove from heat and let it cool slightly. To serve, divide oats between bowls and top with currants and black sesame seeds. Drizzle with maple syrup and garnish with salts to taste.
Recipe | Christina Liva for ILĀ
Photo + Styling | Karen Mordechai
As ILĀ has grown quickly over the last few months - we are excited to announce that we are looking to hire another person on the team. For all interested candidates please read the description carefully along with details on how to apply. We will be accepting applications on a rolling basis but plan to start interviews immediately. We look forward to hearing from you.
Creative brand marketing + visual assistant
(Well versed in design + photography)
Part time position to start with an opportunity for growth
The right person is a diligent, detail oriented aesthete with a love of minimalist design, branding and media. The position will work primarily on the new ILĀ brand, and on designated Sunday suppers projects.
This person is creative and an innovator but also keenly aware of trends in media, web and design.
Working on a budding brand, this role is a great fit for someone who is excited by the process of creative brainstorm, innovation and helping build a brand.
The right candidate for this position will have had 1-3 years of experience in a creative work environment, preferably at an agency or magazine and will have a trained degree in graphic design.
Aesthetic + Design
ILĀ + Sunday Suppers maintain a very clear and concise style, a minimalist and thoughtful approach. Having an aligned aesthetic is crucial to the job. If you are a true aesthete, obsessed with design, negative space and clean lines, please apply.
This, like many positions at a small company is a hybrid role - any additional experience and knowledge in the following areas is an added plus
-Photography and/or Editing
-Styling (food or prop)
-E-commerce knowledge or experience
-Writing + Web work
- Previous experience at an agency or consumer brand preferred, but not required.
- High energy and positive attitude
- A knowledge + interest in current market trends, social media + new-age marketing
_ Strong aesthetic background
Most importantly and as for all sunday suppers jobs - a warm spirit and a happy demeanor.
Warmth| Trueness | Integrity
We are a very small group at Sunday Suppers, our team is warm, amicable - pleasant and truthful, easy going and at the same time know when it is appropriate to work and put their head down. We are a small family at Sunday Suppers and are really looking for like-minded good talented folks to join.
This is a hugely important part of the job, you should be an exceptionally organized person. We keep a very tidy and neat space, everything in its place and a very minimal environment must be maintained.
Duties + Responsibilities will include any and all of the following
Utilizing platforms to expand reach, growth and community outreach
maintaining web communication, newsletters + growth campaigns
Conceptualize + Create inspirations for upcoming products + campaigns with team
Styling + Direction
work closely with team on photo shoots, concepting + styling
This is a part time position, paid hourly with an opportunity to grow into a full time role. Please apply with the following and use the subject "ILA | Creative Marketing" to email@example.com
Work samples (design/photography/styling)
Pinterest + Instagram and any other relevant portals
3/4 cup extra virgin olive oil (plus more for greasing)
8 tablespoons good-quality unsweetened cocoa\
½ cup boiling water
1 Tablespoon vanilla extract
1 cup almond meal
1/3 cup all purpose flour
½ teaspoon baking soda
1 teaspoon of salt
1 cup superfine sugar
3 large eggs
Preheat your oven to 325ºF. Grease a 9inch springform tin with a little oil and line the base with baking parchment
Sift the unsweetened cocoa into a bowl and whisk in the boiling water until you have a smooth, dark, paste. Whisk in the vanilla extract, then set aside to cool a little. In another bowl, combine the almond meal and flour with the baking soda and salt.
In the bowl of a freestanding mixer with the paddle attachment, combine the sugar, olive oil and eggs and beat together for about 3 minutes until you have a light, fluffy cream.
Turn the speed on the mixer down and pour in the cocoa and vanilla paste, beating as you go. Slowly add the flour mixture until it is evenly combined. This may require scraping down the side of the mixture to incorporate the flours fully.
Pour the liquid batter into the prepared tin and sprinkle with flaky salt. Bake for 40-45 minutes or until the sides are set and the top of the cake still looks slightly moist. A cake tester should come up clean with a few crumbs on it.
Allow the cake to cool for 10 minutes on a wire rack, still in its tin, and then run a knife around the sides of the cake. Release the spring on the pan and transfer the cake to a serving dish or cake stand. Sprinkle with more flaky salt. Serve it with creme fraiche, dried rose petals and pistachio.
Adapted from Nigella Lawson
Photo + Styling | Karen Mordechai
Ice cream for us is a year round treat, and we love taking new spins on traditional desserts. We were so thrilled to share this ice cream recipe using black sesame from our collection with one of our absolute favorite tastemakers EyeSwoon.
Black Sesame Ice Cream + Dark Chocolate
Makes 1 quart
1/2 cup black sesame seeds (plus more for garnish)
1 tablespoon honey
1 1/2 cups whole milk
3/4 cup superfine sugar
1/2 teaspoon salt
4 large egg yolks
1 1/2 cups heavy cream
2 teaspoon pure vanilla extract
Mast Coffee Chocolate
Using a dry skillet, toast the black sesame seeds over high heat for approximately 3-5 minutes. When you start to hear a couple of seeds pop, remove from heat and set aside to cool.
In a food processor, pulse the toasted seeds until fine, then grind them until they begin to form a paste-like consistency. Add the honey (we used our Wildflower Honey fromILĀ) and a few tablespoons of the heavy cream and continue to grind until paste becomes smooth.
In a small bowl, whisk egg yolks until they become pale in color.
Combine milk, sugar, sesame paste and salt in a heavy bottomed saucepan. Over medium heat, cook the mixture, stirring constantly, until sugar dissolves. Strain the mixture through a fine mesh sieve and set aside to cool slightly.
Carefully add a small amount of the milk mixture to the yolks, whisking constantly so as not to curdle the eggs. Continue adding the milk, little by little until all has been incorporated with the yolks.
Return the mixture to the pot and cook over medium heat until thick enough to coat the back of a spoon. Pour this into a bowl with the remaining heavy cream and vanilla, whisking to combine fully. Place the mixture in an airtight container to cool in the fridge for up to twelve hours or overnight.
Remove from the friday and churn the ice cream base according to your ice cream machine’s instructions. Return to an airtight container to the freezer to firm the ice cream for a few hours.
To serve, scoop ice cream into bowls and sprinkle with additional black sesame seeds and shavings of dark chocolate. We used Mast Coffee Chocolate and the combination of flavors was absolutely beautiful. Enjoy!
Recipe | Wildflower Honey Toast
2 thick slices of Sourdough Bread
2 Tablespoons of Extra Virgin Olive oil
2 ounces of goat cheese
4 French Radishes, quartered
2 Tablespoons of Wildflower Honey, divided
2 Tablespoons chives, roughly chopped
Cyprus Flake Salt, to taste
Preheat grill over high heat. Brush each side of bread slices with olive oil and toast on grill, 2-3 minutes per side. Set aside to cool slightly.
Spread 1 ounce of goat cheese over one side of each slice of toast. Top with radishes, approximately 2 per slice, and distribute edible flowers between them. Drizzle 1 Tablespoon of honey over each toast.
To serve, garnish with chives and a sprinkle of cyprus flake salt.
At ILĀ our focus is on beautiful ingredients, in their simplicity.
It’s been a long and successful week here - and we’re looking forward to a restful weekend. We’ll be enjoying these and staying in.
Recipe | Ricotta Pancakes
sea salt, creme fraiche, toasted almonds + maple
Makes 8 to 10 pancakes
1/2 cup almonds, chopped and toasted
Whisk together flour, baking powder, sugar, and salt in a small bowl. Combine ricotta, milk, egg yolks, and vanilla in a separate, larger mixing bowl. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined.
Beat the egg whites with a handheld electric mixer until stiff ). Stir a small scoop of the egg whites into the pancake batter to lighten the batter, then fold in the remaining egg whites with a spatula.
Heat a griddle over medium-high heat. Butter the pan, Use a large tablespoon to pour batter onto the hot griddle. Cook the pancakes for about 2-3 minutes, until the undersides are golden and you see a few bubbles popping through the pancakes. Flip the pancakes and cook another 2 to 3 minutes, until golden. Repeat with the remaining pancakes.
Serve the pancakes immediately, with maple syrup, almonds, creme fraiche and a sprinkle of cyprus salt.