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
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
Marinated chicken thighs in the style of Craft.
About a week ago I found a link to an article on the myth of easy cooking–in it the author claims that cooking for the most part isn’t very easy or fast, and with so many ways of ordering food made available to us, sometimes it’s simply much, much faster to get some relatively-wholesome food via Seamless or similar. On one hand, she’s right because if you did take her approach and stop at the market every day for ingredients and then set down to cook them when you got home from work, it would take an enormous amount of time. Read More
Selections from our meat and cheese board.
Happy New Year! It’s so surreal that it’s January and actually cold out (although I was one person who was not sad about the warm December whatsoever). I hope you all had fantastic celebrations and have started the new year off in a good place, filled with the possibilities of new experiences and new beginnings and all that jazz.
Our New Year’s celebration was normal in that it was filled with food and drink and lots of cooking, but slightly different as this year we had a few more people to celebrate with over the course of the evening between our out of town guests as well as some locals. It all went really well and we had a lot of fun, and I think the spread this year was one of the most impressive yet. Read More