Tag Archives: thyme

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

Heirloom Tomato Salad with Black Garlic and White Balsamic

Heirloom Tomato Salad with Black Garlic and White Balsamic

Eric Ripert, like most of the chefs who end up as judges on Top Chef, intimidates the hell out of me, mainly because he and his restaurant Le Bernadin in New York embody the word “flawless” in the way that few chefs and restaurants can. Simply thinking of the season 5 episode of Top Chef in which the cheftestants visit the restaurant, have an amazing meal there, and then are tasked to recreate a dish they had enjoyed makes my stomach churn with anxiety to this day. I mean, this is the place that employs a guy whose job it is to properly break down whole fish, and he’s so good at it that when he goes on vacation, two people are required to handle the volume of fish he portions by himself and it’s still not enough to meet the demand.

Eric Ripert demands excellence and embodies it on a daily basis, and the rest of us are merely along for the ride. Read More

Grilled Quail with Pomegranate, Valencia Orange, Romaine and Almond Salad

Grilled Quail with Pomegranate, Valencia Orange, Romaine and Almond Salad

One of the great things about the rise in awareness (and subsequent popularity) of CrossFit is how it  has made weightlifting pretty cool for a growing subset of women. Don’t get me wrong: it’s very clear that the prevailing advice that encourages eschewing heavy weights for lots of cardio is still the loudest voice in the room, but every so often I’ll learn that one of my colleagues or acquaintances lifts and it’s kind of fantastic. That said, I find some aspects of CrossFit to be rather problematic, and those issues I think can be summed up in two bullets:

  • This nonsense that airs during reruns of the CrossFit games* drives me up a wall, because of course the ONLY reason why women would be remotely interested in lifting weights or doing other tough exercises is to become a “ten” rather than a “seven.” Never mind the actual benefits of exercise–it’s just so we look hot when we hit up the bars after the gym, amirite ladies? (Insert a GIF of Liz Lemon rolling her eyes.) UGH THIS MAKES ME SO ANGRY I END UP OVERUSING ITALICS AND CAPS LOCK.
  • Their endorsement of and adherence to the Paleo diet, which I instantly give the side-eye to given that it doesn’t allow any grains or dairy.

There are other things about it I find troubling, but these are the two that grind my gears the absolute most. Read More

Roncal-stuffed piquilo peppers

Roncal-stuffed piquilo peppers

Michael didn’t really believe me, I think, when I first mentioned that a storm was coming this weekend (and said storm has since blanketed the Northeast with a sizable amount of snow), but he willingly went along with my plan to stay in on Friday and Saturday and cook anyway. He balked a bit when I came home Thursday night laden with bags of provisions–likely thinking I was going overboard–but lo and behold, my instinct to stock up was right on the nose. That I was also able to get in and out of Fairway despite the fuller-than-usual parking lot was simply a bonus.

So while the snow fell and the wind howled on Friday night, we opened up a bottle of prosecco and got to work on a tapas spread. The one you see above was a bit of a punt. A delicious, delicious, punt.

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When I’m feeling particularly industrious during a weekend morning hate-watch of the Food Network, I’ll sit down with my cookbooks and start flagging recipes to try with Post-Its. Over time the notes get a little scraggly as the books are taken off and placed back on the shelf and splatters from other cooking exploits land on them, but I can never bring myself to remove them–especially if I haven’t made that recipe. The really decrepit ones taunt me the most, and I’ll get it in my head that there’s something fundamentally inaccessible about the recipe to prevent me from making it, because why else would I continue to avoid it? Read More

Vieiras con romesco/Scallops with roasted Catalan sauce

Ever since we got back from Spain, the number of grey, rainy, and unseasonably cold days we’ve had at home has been significantly higher than we usually get this time of year. I think it temporarily stymied all of that wonderful inspiration that accompanied me home from Barcelona and Caldetes because last Tuesday I mulling over what I wanted to make for dinner that night and had absolutely no ideas whatsoever. Remembering that I now had the first season of Made in Spain on DVD, I immediately went to the website to see if any of the recipes posted would provide a bit of inspiration.

And then I found this recipe and resolved to pop a DVD in while I made dinner and waited for Michael to get home. Suddenly, my grey and chilly Tuesday looked so much brighter. Read More


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