Emilie Raffa's profile photo

Emilie Raffa

New York

Contributor at Freelance

Blogger at The Clever Carrot

Healthy Comfort Food

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Articles

  • Creamy Sourdough Basque Cheesecake {Same Day Or Overnight}

    1 month ago | theclevercarrot.com | Emilie Raffa

    This creamy, 5-ingredient sourdough Basque cheesecake recipe is made with cream cheese, sugar, eggs, heavy cream and sourdough discard (or active sourdough starter if you prefer). It’s baked without a crust in an 8-inch springform pan. Baking at a high temperature of 425 F is the Basque cheesecake’s signature move: it creates a golden brown top, a mousse-like texture around the edges, and a light and creamy center. No water bath required.

  • Soul Warming, One-Pot Pasta E Fagioli (Pasta & White Bean Soup)

    Jan 18, 2025 | theclevercarrot.com | Emilie Raffa

    This hearty, one-pot pasta and white bean soup is different than most recipes. It’s made with fresh cherry tomatoes (instead of canned) which lightens and brightens the taste. Use my Italian-style vegetable stock and buttery home-cooked white beans for the ultimate comfort food experience. Pasta e fagioli or “pasta and beans” in Italian is a humble, peasant-style recipe from the cucina povera (Italian poor kitchen). It’s made with creamy white beans, tomato and pasta.

  • How To Cook Perfectly Tender Dried White Beans From Scratch

    Jan 11, 2025 | theclevercarrot.com | Emilie Raffa

    In this post, you’ll learn my simple, straightforward method for cooking dried white beans- Great Northern or Cannellini beans- on the stovetop. Soak overnight (or use the 1 hour fast-soak option!). Baking soda, just a pinch, guarantees a super tender texture every time. If you’re new to cooking beans from scratch, welcome. It will change your life. For reference, I have nothing against canned beans- we use them all the time.

  • Homemade Italian-Style Vegetable Stock

    Jan 5, 2025 | theclevercarrot.com | Emilie Raffa

    This homemade vegetable stock recipe uses onions, carrots, celery & fresh herbs to start, plus a wedge of Parmigiano Reggiano (the rind only) to elevate the taste. Use for soups, stews and risotto. Vegetable stock was never my thing. Chicken stock was always my go-to, homemade or store-bought- it didn’t really matter. To me, the flavor was superior.

  • No-Roll Sourdough Discard Biscuits with Cheddar & Scallions

    Nov 9, 2024 | theclevercarrot.com | Emilie Raffa

    In this post, you’ll learn how to make my master recipe for homemade sourdough discard biscuits, with step-by-step instructions & video. Here, I’m featuring them with cheddar cheese and scallions for a tasty twist! Adapted from my easy, no-roll sourdough scones recipe, these savory sourdough discard biscuits feature the same golden tops, a tender “all-butter” interior and a splash of chilled buttermilk to elevate the taste.

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The Clever Carrot
The Clever Carrot @TheClevCarrot
7 Feb 18

RT @IACPculinary: #IACPAwards: "Artisan Sourdough Made Simple" by @TheClevCarrot published by Page Street Publishing nominated for #IACP Co…

The Clever Carrot
The Clever Carrot @TheClevCarrot
15 Dec 17

GIVEAWAY! Last Day! Enter for your chance to win 3 artisan oils from La Tourangelle + a SIGNED copy of my new book w/ some of my personal sourdough starter. Go now: https://t.co/XiZJx7rbwc

The Clever Carrot
The Clever Carrot @TheClevCarrot
22 Nov 17

Sometimes all you need is a delicious bowl of @GiovanniRanaUSA fresh pasta! My absolute fave! Get the recipe on the blog now: https://t.co/YYcB7uGEye #dinewithrana https://t.co/UmweyV0QRb