Spaghetti with Sausage, Sage, and Butter Sauce
I’ve written about fifty drafts of this post, not wanting to commit to one lest something happen, but I guess it’s finally time to let the cat out of the bag since I already did so on Instagram: we’re officially homeowners.
As people who have rented our entire adult lives, this is momentous less for the buying of the house itself and more for the decision to intentionally stay in one place for a while. We didn’t necessarily intend to buy so soon, but a combination of factors led to this decision. Read More
Pizza with Roasted Tomato-Garlic-Herb Passata
Do you remember how I mentioned making the warm tomato vinaigrette during my most recent sabor de soledad but then I never posted any pictures of it? Well, I’m making up for it now with this passata. It was the first Sunday of Daylight Savings Time, and we had decided to make pizza (but not in enough time to make the pizza dough in time so frozen dough was required) and I grabbed some tomatoes and herbs to make more of the passata that is the core of the recipe and turn it into a fresh tomato sauce to go one one of the pies. The base for the sauce–long-roasted tomatoes blended with fresh basil–is solid, and so I felt it was only natural to add some roasted garlic and some tarragon to punch it up a little. Read More
Croque madame and croque monsieur, porquois pas les deux?
You guys, I’m pretty stoked about a plate, and I swear there’s a good reason for it.
If the design rings a bell for you, it’s probably because it’s based on a fairly famous wallpaper print by the company Scalamandre. If you ever went to the New York restaurant Gino’s in Midtown you would have seen the walls covered in this paper because it was specifically designed for this restaurant:
Gino’s in Midtown. Sadly, this place is now long-gone due to rent hikes. (source)
Oysters and hot sausages. They pair surprisingly well together.
Despite the fact that the temperatures were barely cracking 40 degrees and snow was predicted to fall up in New England, there was no way I wasn’t going to let the first day of spring go by without marking it in some substantial way. I ended up flipping through my Canal House Cooking books, and landed on a couple of simple recipes that caught my eye: oysters with sausages and chilled avocado-cucumber soup. Michael suggested making cutlets or roasted chicken, and just like that we had a menu that felt properly celebratory.
I’ve sung the praises of the Canal House Cooking books previously, as their slow-fried chicken thighs are a favorite around here as is the ever-so-simple Italian Greyhound, and what I like about them is that they are incredibly unpretentious and you really feel like you’re hanging out in their riverside kitchen studio in Lambertville, New Jersey. Some of the recipes are more complicated than others, but what I love to do is discover little combinations that I otherwise would not have thought of going together, like oysters and sausages. Read More
Quasi-mushroom piadina with an Aperol spritz.
Years ago I found this recipe for piadina in an issue of Food and Wine magazine, and despite the presence of ricotta cheese I actually was able to convince Michael to make it fairly often. This was before I started making my own pizza dough so we’d use the stuff from the store, and then once I started making my own dough I think we became too preoccupied with making pizza to try making these again. Once we did use the ingredients on a full-fledged pizza, but I think it might have been too much ricotta for Michael to handle so we haven’t done it since. Read More
Cacio e pepe
Michael was in the UK for most of this past week, and so for the first time in a while I had a few days to myself to make whatever I wanted. Obviously, the first thing I did was buy a boatload of cheeses.
The next thing I did after running some errands on Sunday was to sequester myself in the kitchen to do all kinds of things: make a nice fancy brunch was first on the list and then I did some much-needed meal prep for the week. My friend D at The Kitchen Witch recently posted an intriguing recipe for a warm tomato vinaigrette, and I had bookmarked it thinking it would go really well with chicken thighs. I slow-roasted the tomatoes and whipped up a batch fairly easily, tripling the recipe she provided to use up all of the tomato passata that you make, and boy howdy is it tasty. I even made enough for Michael to have some for lunch when he got home from the airport because I’m nice like that. Read More
Escargots à la Bordelaise in the style of Galatoire’s
Back in November I did a very silly thing. I had this Amazon gift card that had been sitting on my desk for months, and for the life of me I couldn’t decide what to get with it. This was mainly due to the fact that I felt very uncomfortable about the circumstances in which it came to be in m possession, so I could never figure out what exactly should I get. I immediately dismissed all things practical because that’s no fun, and so I was toying with adding a couple of books to my cookbook collection or maybe getting a heavier kettlebell.
Instead, I ended up getting a used copy of Galatoire’s cookbook that was in very good condition and a cast iron snail pan.