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
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
Dark Plum Sparklers
Labor Day weekend is almost here, and while some may be celebrating because their kids are back in school, I’m celebrating because it’s definitely the best time of year for produce. Tomatoes are hitting their peak, stone fruits are flourishing, and some of those early autumn treats are starting to trickle into stores and farmers markets. One of the things I really miss about living in New York was going down the Union Square Greenmarket during this time of year, because leaving the subway station around 15th street by the NQR line meant that you would be inundated by the heady scent of the best produce the market had to offer as you walked up the stairs, and inevitably you would then be smack in the middle of so many possibilities. It seriously ranks up there on my list of favorite smells along with the Mediterranean Sea.
In honor of the holiday weekend and the bounty of deliciousness at your disposal right now, I’m going to share some of my favorite ways to enjoy the best the season has to offer. Read More
Xavi demonstrates my mood during much of the match.
It’s been a tough week for FC Barcelona and its cules: an unexpected loss earlier in the week to Chelsea in the Champion’s League finals was bad enough, and then on Saturday we had to suffer the indignity of Real Madrid coming to Camp Nou and do the unthinkable–win. While RM has likely taken La Liga this season, it’s not over yet for my Catalans as there’s the second leg of Champion’s League yet to play this week, and in a month they’ll be fighting for the Copa del Rey and won’t have to beat Real Madrid to do so.
In other words: I have plenty of opportunities to whip up more Catalan food in support of the blaugranas. Read More
Sweet and Sour Fig Pizza with Goat Cheese, Shallots and Thyme
Do you still have “Zou Bisou Bisou” stuck in your head after last Sunday’s Mad Men? (Did I just get it back in your head after you thought you had bested that earworm? Sorry.) While it was inevitable that we were going to celebrate its return after at 17-month long hiatus with food and drink, the fact that you only rarely see any of the characters with food (with none of it looking all that appetizing to boot) meant that I wasn’t going to adhere to any strict theme, save for insisting Michael make us a round of Old Fashioneds. Certain nods to the show, after all, must be made, and cocktails have always felt far more appropriate than food.
Caprese salad and old fashioneds.
Besides: we had finally gotten a couple of new half sheet pans at Chef’s the day before, and I was in the mood for homemade pizza.
Pan con Tomate (Tomato Bread)
There’s so much to share from Saturday’s dinner that it felt appropriate to divide and conquer: I took on the bread-based tapas, while Michael handled the shellfish. One of my birthday gifts was a copy of The Book of Tapas and I knew that I’d want to dive in and start making dishes from it straightaway. Five recipes, one loaf of bread and some pretty interesting ingredients later, it’s clear that this book will make many appearances on our dining room table and here on this blog.
Wild Mushrooms with Herbed Cheese
This time last year saw us frantically scrambling in our beloved New Haven apartment as we packed and cleaned and squeezed all of our possessions into a U-Haul on our trek to Manhattan (and this was after only finding out where we were moving to eight days prior to our move-out date). The month of August was, to be honest, a period of great uncertainty and stress for many reasons: my commute was becoming so bad that taking back roads from Milford to New Haven was preferable to standing in traffic on I-95, our apartment had been leased out for September at the beginning of the month and we didn’t have an apartment to go to in NYC until a week prior to our move-in, and we were faced with all of the normal stresses of moving without knowing where the fuck we were going to until the last minute possible…or so it seemed.
A small respite in the midst of all of that uncertainty was a trip to Barcelona’s New Haven location for a lovely meal for Michael’s birthday. I knew that the geniuses behind the restaurant had released a cookbook around that time and was hoping to check it out while we were there. While the food was amazing as always, the service was off and we ended up leaving in a huff (without me looking at the book) and I ended up bitching about said service on Twitter. They responded quickly, apologized profusely and even offered to give us a meal on them, but given that we weren’t living in the area anymore, I never took them up on it because we no longer lived in New Haven.
Of course, I ended up getting the cookbook as a birthday present a few months later and for the past year we have cooked our way through much of the book with every recipe taking us back to fun nights we’ve had at the restaurant…and that’s where our giveaway comes in.