With Christmas less than a week away, it’s time for me to start packing up all of our stuff to bring back to PA for the holiday weekend and get a cooking game plan set for Christmas Eve. We’re leading that particular dance this year, which is great since we did zero cooking during Thanksgiving. We are going to do the seven fishes this year, but in order to maintain our sanity and to make sure that everyone can try at least a bit of everything, we’re keeping the portions small and basically treating the meal like a tasting menu. Read More
I was doing so well in getting back to the blogging habit, and then my weekends got busy there in October between visits home and visitors here and a trip up to New York for work, so I’ve been a little distracted from this space. I’m always eager to get back to cooking after a few days on the road, and that combined with the acquisition of five new cookbooks since my self-imposed buying embargo lifted meant that I took to both weekend meal planning and figuring out what I’m making this week while Michael is away with gusto.
One of those books was the Cherry Bombe cookbook, which was one I was not expecting to get so soon, but a few weeks ago I was scrolling through Instagram and saw that the authors (and founders of the magazine) were coming to Baltimore as part of their cookbook tour, and they were having a really cool event up at Trohv in the Hampden neighborhood. It was billed as a party featuring some local food people and promised delicious snacks and YesWayRose’s Summer Water, so I ended up getting two tickets for Michael and myself and we took an Uber up on an otherwise unassuming Monday evening after work. Read More
Few dishes scream “I was big in the nineties!” like shrimp scampi, maybe because even writing words takes me back to a table at a Red Lobster with a plate of butterflied fried shrimp and shirmp scampi before me, with the latter drowning in too much butter and probably some crappy white wine. It was so ubiquitous (to the point of nauseatingly generic) that it served as symbol in the ’90s romantic comedy Only You* that a shared love of the dish was a superficial connection at best.
So color me surprised when a few weeks ago I was flipping through the remainder of my cookbooks that I had yet to use and I found myself flagging a recipe for shrimp scampi in Alton Brown’s first cookbook I’m Just Here for the Food. There was no butter involved here–just a couple of tablespoons of olive oil–and not even a mention of wine. Instead, the idea is that you broil the shrimp with the garlic and some seasoning (salt, pepper, and some Old Bay) for a couple of minutes, and then stir in some lemon juice, panko breadcrumbs, and parsley, and put it back in the broiler to let the shrimp cook through and the breadcrumbs attain a lovely golden color. Intrigued, I put it on the list of things to make for dinner this past week. Read More
Despite taking that unexpected break from this project back in July and August, I’m actually really, really close to my goal now of making something from all of my cookbooks. Per the spreadsheet I’ve been using to track my progress I’m now 93% of the way there, and I only have seven books left to go before I’m finished. Most of this was due to me returning to this project with a vengeance in the last couple of weeks, and I’ve since flagged stuff to make in every single remaining book so I have a plan–I just have to figure out when I’m going to make everything.
One of the hopes I had for this exercise was to be able to introduce new recipes into our repertoire, because we had been leaning hard on old favorites a bit too frequently lately. My big hope was to find a few new ideas on what to do with our weekly boneless chicken thigh staples, because as I alluded to in my last post I had been resorting to throwing them on the Griddler and then tossing them with some sort of mango salsa or herby pesto. A fine idea to have, of course, but also kind of boring after doing it too frequently. Read More
It’s a little surreal to think that it’s September already. I’d normally wonder where July and August went, but this year I can chalk it up to a lot of traveling, between day trips and weekend trips to PA for birthday celebrations to a long weekend in Rehoboth and even a short trip to Bethesda to hang out with close friends. I feel like we’ve barely been home most weekends since the Fourth, and so I was pretty clear that I wanted to spend as much of Labor Day weekend home as possible.
In the midst of all of that chaos, I also managed to get myself a new job. Read More
One of the objectives of this whole cook-through-my-cookbook-bookcase experiment was to reconnect with cookbooks I used to use all of the time but have since…well, not abandoned, per se, but haven’t referenced as much as I’d like to. The Book of Tapas is one where I have a handful of recipes that have entered our regular rotation—I’m particularly fond of the lemon-garlic chicken wings—but a few Fridays ago I decided to finally try a recipe I sort of half-assed back in New York and then never attempted to make again: the ham and quail’s egg tapa. Read More
As I’ve learned to love and appreciate a good salad over time, I’ve been trying to add more of them to our rotation, saving the more complicated ones for the weekend, or for days when I’m craving something simple and light during one of my sabor de soledad sessions. There’s one recipe from Alton Brown’s new cookbook that’s been an early favorite, but given that strawberries feature heavily in it, I’ve been waiting for them to come into their peak season before writing about it. This recipe, on the other hand, is relatively season-agnostic* and what I like about it is that in the winter it helps you think of warmer days and in the summer the grilled mushrooms add substance without weighing the dish down on a hot day. Read More