You are currently browsing the category archive for the ‘FOOD & DRINK’ category.
What are your thoughts on leftovers?
I am perfectly happy with leftovers as-they-are for lunch (or even breakfast), but when it comes to dinner, I usually want things in a different form. Which is one of the great things about roast chicken – the leftovers are endlessly adaptable. Soups, pastas, enchiladas, sandwiches, you name it.
Last night, we went with tostadas.
Grilled tortillas, black beans (homemade this time and on hand, but canned just as often), spinach, a bit of cheese, tomatoes, avocados and my favorite chipotle-lime cream (with yogurt last night). Combined with some heated-until-crispy leftover shredded chicken.
So easy, fresh and so good – meals like these give leftovers a good name.
I am infinitely curious about what people eat and make for dinner at home. Not “magazine” weeknight dinners, or even blogs that showcase only one component or require endless time, but real dinners. To be honest, if I make dinner 3-4 nights a week, I consider that a HUGE success. I know there will be a dinner or two out, plus perhaps take-out and a ‘single gals’ dinner of popcorn or wine and cheese.
So every so often, I thought it would be fun to showcase a real weeknight dinner. Some of course will be more fun than others, but that’s life, right?
–
While there are very few things I love more than roast chicken for dinner, I think it might be Billy’s absolute favorite. That, plus how easy it is, and the guaranteed leftovers means that it is without a doubt the most often repeated dinner I make.
This is the version I most often make – the crispy skin and short cooking time keep it in constant rotation – although I did through a lemon and some garlic in the cavity on a whim. Instead of my usual green salad with vinaigrette, I went for a super fast riff on Zuni’s bread salad. Toasted bread, tossed with a warm garlic vinaigrette and pan drippings, plumped currants, pine nuts and arugula.
Perhaps not the healthiest of Monday night dinners (at least not for me, as I think the skin is the main course), but definitely makes for a happy way to start the week.
What is most often in your dinner rotation?
Being not much of a dessert person, it is often a footnote on my menus … just a little something sweet that complements the dinner. If my husband had his druthers, dessert would be the star, and dinner the afterthought. But alas, I am the one who likes to cook.
That being said, when looking for desserts, seasonal and EASY are often the two most important factors. I love making simple vanilla ice cream taking cue from the season or menu for a topping, but this time decided to switch it up a bit. Panna cotta, which is also a cream based dessert, seemed to be the perfect fit.
This one was inspired by Cannelle et Vanille, but adapted from a Food & Wine recipe, as the batteries in my scale were dead and my store only had powdered gelatin. The cream and vanilla bean give it a lovely richness, but the real star is the yogurt, which gives it a bit of tartness, and in my book “makes it sing.” Particularly complementary to the season’s sweetest strawberries!
I also love just serving it in simple glasses or ramekins, another notch in the easy belt, versus the traditional unmolded style.
–
Yogurt & Vanilla Panna Cotta
Like this:
Whoops – thought this went up before I left for vacation, but apparently it did not. Well. enjoy while I sort out a few photos from Mexico… xx
If it is not yet apparent, friends & dinner is my favorite thing ever – and I particularly love the combination at home. On Saturday, we had a few friends over and did another version of spring favorites. You may notice that the many of the ingredients below mimic those found at the first “spring dinner” – some in a new way, some the same.
It was much warmer this time around, so the overall feel was a bit lighter, but definitely just as good.
We started with ...
Fresh Pea & Fava Puree and Ricotta with Lemon Zest
Great with grilled bread - eaten solo or piled together for the perfect bite. This is the same Jamie Oliver version as before (and several other dinners in the meantime), but with favas too, as they were available at my farmer’s market. Good ricotta doesn’t need much, but a little sprinkling of lemon zest and a drizzle of good olive oil takes it over the top!
And for dinner ...
Little Gems with Pickled Green Strawberries
I saw the green strawberries at the market, and decided to attempt the same method from a recent salad at Cotogna – with a quick pickle. I used the same recipe as when I pickled grapes, and added roasted beets and goat cheese to the little gems. As for the vinaigrette, I added a few smashed ripe strawberries in place of honey for sweetness, and love the ying and yang of it.
Spring Risotto with Preserved Lemon
When looking around for different versions of spring risotto, I found one on Food 52 that added chopped preserved lemons at the end. I loved that idea, and used it myself — I didn’t follow the whole recipe (which called for Pernod instead of the usual white wine) and just did a fairly traditional version with asparagus and spring peas, but I did sub green garlic and fennel for onions, which made it particularly “springy” too me.
yet, the pièce de résistance (in my book) was the ...
Whole Roasted Brazino with Caper Butter
I have never roasted whole fish before (grilled once) and must say, I am hooked. Super simple but so tender and delicious! I stuffed it with lemon, fresh rosemary & oregano and followed this technique. Served it with caper butter and it was perfect! Added bonus it comes across as quite a showstopper.
And for dessert ...
Yogurt Panna Cotta with Fresh Berries
A truly perfect dessert for spring and summer. In fact, it was such a hit that I had to make it again on Sunday when some friends dropped by. Suffice it to say, we will be following up with our own post on this one.
Have you had a chance to capture spring yet. What are your favorties? And can you believe that summer is almost here?
Like this:
As salads go, spring versions tend to be lighter, showcasing baby lettuces or the new harvest of the season. This salad does both, but in an amped up way that nods a bit to the winter right behind us. This one was made by my friend Catie, and it may be my favorite yet.
First in are carrots (go for the thinner, new carrots if you can) and asparagus, roasted until golden, but still crisp, followed by pickled pink beets and shaved fennel. Lots of baby spinach and a big handful of dill add body to the mix. It all comes together with a mustard seed vinaigrette (or rather, a mustard-shallot vinaigrette with coarse ground mustard).
Added bonus is with all those vegetables, it doubles as a salad and a side – which hits a nice note in my book.
When we had this at Catie & Jimmy’s, she served it with herb roasted pork and duck-fat potatoes (crazy-good), but I think it would be equally at home with roast chicken or grilled salmon, on a weeknight or for dinner with friends.
But either way, you may need to finish it off with chocolate-chip bread pudding – she did, and plus, we gotta balance those veggies some how!
In truth, I actually made this a few weeks ago, but I didn’t get a post up before the weather turned sunny and warm, when shepherd’s pie was the furthest thing from my mind. But today, the rain is back, so here some perfect comfort food, that is actually a bit lighter than you would think.
My friend Catie first made it and raved, so I figured it was worth a try. Good grass fed beef and thick cut bacon really make it in my mind, as does the cauliflower-for-potato swap. This wasn’t something I grew up with, but will definitely come into my cold-weather rotation. I recommend getting in on the table before the sun is here to stay!
Catie’s Shepherd’s Pie
Read the rest of this entry »
Well, this isn’t technically juice, although I lovingly refer to it as green juice. It is in fact a smoothie, but green smoothie doesn’t quite have the same ring.
I don’t have a juicer at home, and so many mornings, this is my go-to drink. Plus, it still has all the fiber so it’s a bit more filling. Although, I have never been in the juice or smoothie is a meal camp – I usually have toast with peanut butter or avocado or an egg or in addition.
I have been wanting to share this version for a while – most of my friends now make this combo too – and my dad and grandmother even liked it. It is super simple and it feels great to start the day with a big handful of green goodness. (And in my mind, may balance the wine with dinner. 
)
Green “Juice” Smoothie
Like this:
I have long held that I have no interest in liquid calories minus alcohol. Only partly kidding, but sodas and juices have never really been my bag.
However, in the past few years, as vegetable juices have turned {more} mainstream, they are the one place I make exception. Green juice in the morning is one of my favorite things!
So when this weekend’s dinner included dear friends Michelle and Bryan, who happen to be the lovely owners of local fave Living Greens, I couldn’t hide my excitement when they brought a few flavors for us. We broke into two to sample as a group after dinner – Mahalopeño {pineapple, kale, cucumber, jalapeño} and C Booster {carrot, apple, lemon, ginger}. Sooo good - even the veg-shy Mr. is a giant fan!
Plus, I think they helped stave off the effects of perhaps too much wine. And the bonus of a Coconut Smoothie {fresh young coconut water blended with coconut meat} in the fridge for morning helped any lingering ailments.
If you are in SF, I highly recommend checking them out! And regardless of where you are, it’s time to add juice to the menu.
Like this:
This past Saturday, we had a few friends over for an early Easter dinner. After a few busy weekends with work, it was my first foray into the kitchen since spring goodies started to pop up at the markets.
And seeing has how it had been almost a year since we last saw English peas, baby artichokes, and the like, I may have gone a bit overboard. But, truthfully, I hardly need such an excuse!
We started with ...
Fresh Pea & Mint Crostini
I essentially used this version from Jamie Oliver, but without the favas, as the one booth at my Farmer’s Market that had them this early sold out fast. Also, he recommends keeping the peas raw, which I find to be a bit starchy, so I blanch half and keep half raw to keep it super fresh.
and for dinner...
Roasted Leg of Lamb
It was studded with bits of garlic and chopped anchovy — a tip I saw in a cookbook while buying the lamb [alas, I cannot remember the name] and from this Food 52 recipe — and a rosemary, parsley, lemon zest crust. I am not sure if it was the anchovy or just Fatted Calf’s superb meat, but it was some of the best lamb any of us had ever had!!
Fried Baby Artichokes
So good – I rarely fry because it seems super decedent and what to do with all that oil – but wow, these were such a hit! There were six of us and 8 baby artichokes since there was a full menu, but I should’ve done 12 for sure. We could’ve all gone for more. This step-by-step from Food 52 (of course) also makes them super easy.
Roasted Fingerling Potatoes
Made simply with olive oil and flaky salt (I skipped the rosemary, as there was plenty with the lamb), but with a trick I picked up from GOOP – first boil, then drain and shake with the lid on, to fluff up the outsides, which allows for the perfect little crust once you roast.
Asparagus Mimosa
This traditional method keeps asparagus super simple but the additional of grated eggs and capers makes it particularly springy. You could wing it, but I used the recipe from Plenty (a favorite veg-centric cookbook).
Little Gems with Lemon Vinaigrette
This dressing from April Bloomfield is crazy good – and super puckery, which is a great balance to all the richness above.
and for dessert...
lest you think we ended there, in addition to the copious amounts of wine, dessert was a riff on this Strawberry Rhubarb Crumble from 101 cookbooks. I didn’t think we needed a whole baked option, and rhubarb hasn’t shown up quite yet, so I turned it into a sundae of sorts.
Vanilla Ice Cream with Balsamic Strawberries & Black Pepper-Pine Nut Crumble
I baked the crumb topping on its own from the recipe, and used it in place of nuts for the crunch in the sundaes, and the ice cream was my favorite vanilla from David Lebovitz.
Such a feast, combined with good company (and perhaps an impromptu dance party) made for the perfect night!
Like this:
I have a long standing love affair with pizza — good pizzeria style, thin and blistery but a bit chewy being my favorite, with a close second coming to those made at home. Now, without a wood burning oven, mine don’t always match the perfection of the professionals, but the fun of it all makes them seem almost better.
So it seemed obvious that we would have a little pizza party while at the beach. Always on the look out for a good at-home crust, I have finally settled on one that I keep coming back to – the crust from Mozza as featured in Saveur. They did a great write up, with tips as well as the recipe. Bonus that you get 4 pies out of one recipe, which is perfect for a group!
Although, I have been reading quite a bit about Jim Lahey’s no-knead pizza crust which I may have to sample, but it does require a 18 hour lead time. So basically, there is a good chance of more pizza posts in the future…
As for toppings, I think it is fun to mix it up. Here is what we did:
- Fresh tomato sauce {San Marzano, of course} with Burrata and Basil
- Brussels Sprouts (shaved and whole leaves) with Lardons and Mozzarella (no sauce, just garlic and chili infused olive oil as a base)
- Spicy Sausage with Sautéed Mushrooms and Mozzarella and Pecorino
- Pepperoni with Roasted Tomatoes and Mozzarella
We bypassed my usual favorite of broccoli rabe with oil-cured olives and I must say, I LOVED the brussels sprout and lardon combo. So good!
What are your favorites for pizza night?
