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
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
In my ongoing commitment to not complain about the days when they get too hot or humid here, I’m instead leaning into it by relying on ceviche on days when even thinking about turning on the stove seems too unbearable. The beauty of having Cross Street Seafood and Kwon’s Fresh Produce so close by means that whenever the inclination hits I can take fifteen minutes and pick up a gorgeous fillet of fish and whatever ingredients I need to make it happen. 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
Apricot-ed Pork with Tomato and Stone Fruit Salad
The arrival of August brought with it significantly more comfortable weather than one would normally expect this time of year, but more importantly coincided with the arrival of The Mind of a Chef’s third season on Netflix. We had DVR’d as much of the season as we could last fall, but of course with the move we had to give up the box and either wait not-so-patiently to appear on our streaming networks or bite the bullet and buy the season outright. (We probably would have done the latter if PBS didn’t break up the DVDs by chef, which is kind of annoying on their part, but so it goes.) Like season two the episodes are split between two chefs, with the first half devoted to Edward Lee (he was on the ninth season of Top Chef) and the second to Mangus Nilsson (his restaurant in Sweden is ranked 25th-best in the world as of 2015). They both bring some really interesting worldviews to the series, whether it’s ice fishing in the pale blue dawn or taking us through favorite haunts in Queens, and their styles of food are both so different from what we usually make that it’s so much fun to immerse yourself and binge-watch the whole series at once. Read More
It was a couple of weekends ago now on one of the few lazy Sundays we’ve had in a while and I was completely lacking any inspiration on what to make for dinner that night. I knew we were going to have steak because Michael had been letting one dry out for a day or so in the fridge (not so much dry-aging but just letting some of the moisture of the steak soak into a paper towel–it does make for a really good at-home slab of beef) and so really I needed to think of what could go well with that. Neither pasta nor bread/toast felt right for that night, so I started flipping through A Kitchen in France and immediately landed on Mimi Thorisson’s almond mussels.