I’m leaving tomorrow for a few days in Minnesota and Iowa to see my little sister graduate (so old!) While it will be great to have a couple of days off, what I am REALLY looking forward to is the food — not only fresh rhubarb and eggs from my parent’s house (and chickens), but also some of the great new restaurants in the Twin Cities. Anchor Fish & Chips is a must, and I am really hoping to get to the Bachelor Farmer, and Travail if I’m lucky. Not sure if there will be enough time, but I’ll be back soon. I’m hoping also to cook a little with my mom and take some recipe pictures outside of my little Brooklyn kitchen. See you next week!
Monthly Archives: May 2012
I think it’s the fact that summer is SO CLOSE so being here (as I sit writing this with raindrops pounding the windows), but I have been dreaming of tomatoes. Big, juicy, bright red tomatoes that only need a sprinkle of salt to accompany them. (Or a sprinkle of sugar, if you are my grandpa!) But for those I will have to wait for a few months (and don’t even get me started on peaches), so for now I will be content with cherry tomatoes, which you can find pretty much all year at the grocery store. My current favorite way to dress them up is in a fresh Greek salad, which is great with chicken kebabs or pita bread and hummus, but also makes an excellent (and healthy) lunch on its own. This isn’t the most classic of versions, as I have adapted it to my preferences (I don’t like olives, ok?? I know, it’s weird) and changed the ratios a bit. Feel free to adapt as you would like.
I’ve had a craving for bread lately. There is something so soothing about the process of kneading and rising, of the warm smell of yeast working with flour. I have yet to perfect baguettes and more complicated forms of bread, but focaccia I can do. This recipe has infinite variations, but I love the sweetness of the grapes with the scent of rosemary and the toasty walnuts. It would make a great accompaniment to a simple pasta, but A. and I had it for dinner the other night with a big salad and a plate of olive oil for dipping and called it a night. As a note: this bread requires a starter which needs to be made the day before you plan to serve it — it only takes a couple of minutes to throw together but does require some advance planning. Continue reading
Having seen a number of recipes including cacao nibs around the interweb, I was naturally curious to try some myself. I had eaten them before in chocolate bars, but never plain. Not that I recommend eating them plain — the flavor itself is rather bitter and slightly on the wooden side. But add them to a baked good, and suddenly you have a lovely, coffee-flavored crunch. I decided to experiment and throw them into some scones, and was pretty pleased with the results. These are great accompanied by a cup of coffee for a leisurely breakfast, accompanied by a few fresh raspberries on the side. I also topped them with raspberry jam, to add a little more sweetness.