Busiate with pesto trapanese
Fall is here, and already I’m unimpressed because I feel like it’s been nothing but grey and cloudy days since the Equinox. And now we’re expected to get buckets of rain for the next four days or so! How are we supposed to enjoy all of those fall things that are so amazing people start yearning for them at the beginning of summer if we all have to be cloistered up inside?
It’s nonsense, is what it is. Read More
Gambas Flambées with Pastis
If the galettes were a foray into the unknown, the following week was a retreat into the familiar and easy. Initially my plan was to have dinner planned for three nights, but Michael’s schedule changed and I ended up only needing plans for two, so one of my favorite meals alone–ricotta dumplings with arugula–had to wait until lunchtime on Friday. Oh well.
Still, I ate very well: Tuesday I made Rachel Khoo’s delicious fig and liver salad. I wrote about this salad last year when I first read about it and felt compelled to make it, but Fairway didn’t have any fresh figs at the times so I subbed in some Italian plums instead. Thanks to Whole Foods I was able to make it as written, and I even splurged and bought some organic chicken livers. I’m not one to get up on soap boxes to sing the praises of organic foods, but I’ll make an exception for chicken livers. Since they are organs that filter things, the fact that they come from chickens fed an all-vegetarian diet means that they definitely taste way better than the super-cheap ones I’d find at the grocery store. They still don’t break the bank (a pound of them cost me $4) but the difference is extremely notable. Read More
Galettes bretonnes with prosciutto, burrata, garlic, and thyme
Michael was traveling quite a bit over the past two weeks, going to such varied places as Bangor, Maine, and the suburbs of Toronto. (He didn’t even get a stamp in his new passport for the latter!) It’s the first time he’s had to travel for work since we moved, so it was subsequently my first opportunity to have a few sessions of sabor de soledad. Over the years of cooking for myself I’ve tried to strike a balance between trying new things and indulging in dishes and ingredients that I like but Michael doesn’t. Cheese often plays a big part–but not always–and sometimes I’ll even content myself with a big salad.
This time around, I had some fun with French food, from making my first galettes to flambeeing shrimp for the first time on my own. I’m not sure what exactly sparked this sudden desire for French food–perhaps it was the abundance of crisp French roses and whites we enjoyed this summer–but I found myself flipping through both Rachel Khoo’s The Little Paris Kitchen and Mimi Thorisson’s A Kitchen in France with greater frequency, mentally noting dishes that I wanted to make as soon as possible. Read More
Pork Belly with Sweet and Sour Fresh Figs
Over the spring and summer we made a conscious effort to switch up our weekend rituals so we could make time to go out and do some serious city exploration. This usually meant that I would do my workouts early in the day rather than late in the afternoon, and we’d then take a walk down to the harbor and wander around for a few hours before inevitably getting a beer at Max’s and then heading to Whole Foods to pick up any incidentals we might need for dinner. (It helps that we no longer have the Food Network or the Cooking Channel to distract me into hate-watching them for hours, admittedly.) So while I’ll still take the time to flip through cookbooks, some days the inspiration doesn’t come by the time we want to leave so we’ll put our culinary fate into the hands of what’s available at the Teet or the Whole Foods and hope for the best. Read More
As creative as we like to get in the kitchen on weekends, I have to admit that we are pretty susceptible to falling into dinner routines (or ruts, depending on how you look at it) on weeknights. If work is keeping us really busy it becomes much easier to stick with what we know and bang out dinner without much thinking, but too much of that will leave me feeling rather uninspired, and there’s something to be said about closing out the day with a delicious meal that isn’t just the same old, same-old. Read More
Pizza with pesto Trapanese, mozzarella, and sausage
Pizza is not something we make often during the summer because we try to avoid turning the oven on high for long periods of time, but with the weather not being so swampy or hot over the Fourth of July holiday weekend, we decided that Friday would be the perfect night to have the first pizza night in what seemed like ages. I had the idea of putting some pesto Trapanese on one pie instead of doing either a canned tomato sauce or just using fresh tomatoes on their own, and then Michael decided that the thick slab bacon and baby leeks usually available at the Teet would do well for the second one. Read More
Tomato, Mozzarella and Plum Salad with Pistachio-Lemon Vinaigrette
I promise I’m not going to whine about how hot it’s been here, because I whined plenty when it was too cold and I want to be thankful for the many bright and sunny days we’ve had over the spring and summer so far. I will say that I’m thankful that a cold front blew in yesterday (and when I mean blow, I mean blow because the winds howled last night) and I can open my windows again.
Unlike in Stamford where we’d hide in our less-than-optimal air conditioning and only venture out to go food shopping and maybe spend a few hours at the local beach, we haven’t let the heat stop us from going out and about, especially on the weekends. (I just have to make sure that I don’t try to apply sunscreen to my face post-workout without allowing some time for evaporation, because OH MY GOD MY EYES.) Granted, during this most recent weekend our main reason to go out was to go to the Rare and Obscure Beer Festival at Max’s Taphouse which was both a lot of fun and the perfect place to rest and rejuvenate after a two-mile walk over there, but still–the fact that we’re not just cloistering ourselves in air conditioning during these heat waves is progress for us. Read More