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This past weekend, in a attempt to get some warmth and sunshine, we had plans to head south to the beach with some friends. However the rain that poured down on all of California derailed the sunshine bit, so we were ‘forced’ to stay inside and cook. And boy did we ever!
It was a weekend with lots of leisurely time in the kitchen, and long stretches at the table — engrossed in good conversation with plenty of food and wine. It was such a treat that I can now (3 days later) face the fact that it is over and download a few pictures. I was planning to put them all together, but there is so much goodness, I may space it out a bit, if you don’t mind…
And for the good part, Friday night’s menu:
Pimento Cheese (with homemade mayo) with radishes and celery
Panko Crusted Sole with lemon and tartar sauce
Roasted Potato Wedges
Coleslaw with a bit of blue cheese
Roasted Carrots
and, of course
Vanilla and Banana Ice Cream with Salted Caramel and Peanuts
And the decadence just continued from there …
Like this:
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 once a week, 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?
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As you can see here, these really aren’t turkey burgers, but the term ‘patties’ wasn’t all too appealing.
But, thankfully they tasted great. Super simple turkey burgers – grilled with just salt, pepper, worcestershire & garlic powder – and topped with a big dollop of caramelized onions. On the side was sautéed kale with garlic and chili (standard prep around here) and spinach salad with pears and gorgonzola. Often times when I make turkey burgers, I add garlic, parsley, etc. – more like oversized meatballs – but here the theme was speed and ease.
What are your weeknight dinners? Do you have a routine or mix it up?
These are without a doubt my new favorite cookies. Those of you who are devotees of basic chocolate-chip may call them blasphemous, and I get it. But since obvious sweets are not my thing, these chewy-nutty little guys are my heaven. And they even do include chocolate chips, so there is that.
With a base of dates, walnuts and chocolate chips, they are naturally vegan and gluten-free. Which is not why we stumbled across the recipe in the first place, but it’s good to have a recipe or two that fits those bills in your back pocket. Catie and I made these originally for a dinner {party} with chai ice cream for dessert, and the fact that these couldn’t be easier was the real thrill.
They have since shown up numerous times since they are so well loved, and I’ll let you in on a little secret . . . they aren’t too bad for breakfast either!
For the recipe, Read the rest of this entry »
I don’t know where to begin – recreating a restaurant salad? A salad so good that the veg-averse husband has seconds? How ’bout both. This salad is a favorite amongst my friends at a great little spot in Venice, AXE (ă • shay), and they list as:
SHAVED RADICCHIO + ARUGULA • Crispy Onions • Parmesean • Balsamic Dressing •
So that is exactly what we have here.
Few tips to get it just right:
Read the rest of this entry »
Anchovies don’t get much love – many people do not like them, or more accurately, think they don’t like them.
It’s true, some may not want them whole on salads or pizzas, but chopped or even cooked, they lend depth to many otherwise easy things. I always have them on hand particularly for salad dressings and pasta, like the bagna càuda or Amateur Gourmet’s Heaven & Hell Cauliflower Pasta. Or most often I just chop up a few filets and add them to my basic shallot vinaigrette. Once you get used to using them, you will find more things you want to sneak them into!
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Quick tip on anchovies:
Tinned (in oil): these are often the least expensive and most readily available, but I find I never need a whole tin and don’t want to keep the open one on hand for too long.
Jarred (in oil): these can be a bit more expensive, but I prefer this style, as you can easily just use what you need and save the rest for later. So, you end up with less waste and the jar lasts me quite a while.
Jarred (in salt): these are usually the best quality, but need to be rinsed and filleted. The rinsing is easy, but truthfully, the extra step of filleting generally hold me back.
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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 once a week, 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?
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I really need to work on getting back in the swing of things. I was in Dallas for work a few days last week, and it did not help my “regular” posting schedule. But, just before I left, I did make a quick dinner (and photograph it) for the weekly dinner series. So here is last Wednesday’s, just a bit late…
Truth be told, I don’t generally buy a lot of stuffed pastas. But on Sunday at our neighborhood farmer’s market, my friend was picking up a few options from the Santa Cruz Pasta table and I decided to join in. Looks like I missed the boat on not buying these before. I went with the mushroom this time (and loved them), and can’t wait to try other combos.
It didn’t hurt either that dinner came together in 15 minutes! While the water was boiling, I chopped and cooked a few pieces of bacon. The ravioli cooked quickly (5 minutes) in the salted boiling water, during which time I sautéed some radicchio, kale and garlic with the bacon drippings and a touch of wine (pinch of chili flakes and fresh nutmeg too, for good measure). Once the pasta was finished, I added it to the vegetable “sauce”, cooked it all together for about a minute more, and then finished it with some parmigiano.
Suffice to say, I have a feeling ravioli will be popping up around here a bit more often now.
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This is a definite salad of chicken and the egg – did I see the recipe on Food 52 because I spent Saturday morning at the farmer’s market, and knew that beets and turnips and brussels sprouts were still in abundance? Or did I notice the beets because I had already spied the Bagna Càuda Salad as part of the Oscar Menu ideas on the same site?
Regardless, I knew the bright raw vegetables would provide a nice contrast to the rich and heavenly dinner being planned by friends.
I have always loved beets, particularly in their ever present carnation with oranges and goat cheese, where they are usually roasted to develop a deep, earthy sweetness.
Here, where they are raw and shaved paper-thin the earthiness is more akin to carrot, which we are used to in its saw state. They combine well with other raw vegetables such as turnips, radishes, actual carrots and brussels sprout leaves. You could add other roots (ribbons of butternut squash were in the original)or take away some of the components, as long you still have 4 or so different offerings in the mix.
As for the name of this salad, ‘bagna càuda’ means hot bath, and traditional refers to a warm lemon-garlic-anchovy dip that is served with vegetables, fondue-style. Here, those same ingredients are used to make a {strong, but delightful} dressing, which adds body and bite to an otherwise virtuous salad.
Because the raw vegetables can hold the dressing for a much longer time than lettuce salads, this is also great to make ahead, for a packed/picnic lunch perhaps or just a dinner where you would rather be with your guests that back in the kitchen. One thing, make sure you have a mandoline or slicer – just a knife would take this from heavenly to torture.
For recipe, Read the rest of this entry »
I’m not going to lie. My friends spoil me. They are ridculously talented in the kitchen, and I am lucky enough to regularly be on the receiving end of those gifts.
Take last night – our dear friends Melissa & Colin had us over for dinner and to watch the Oscars. The spread was straight out of the Governor’s Ball, only difference being we licked our plates clean!
We had ricotta crostini two ways – one with pickled grapes, and one with olives and oranges. With champagne cocktails, of course. Well matched with the red carpet proceedings.
Dinner was beef roast with herbs, risotto milanese, a raw root vegetable salad, bagna cauda style, and roast brussel sprouts. Hopefully we can get Colin to do a guest post on the risotto – bone marrow and saffron, are you kidding me?? Holy hell – it was divine! The raw salad was a bright complement to the other earthy and rich offerings.
And less you thought it ended there, as the awards were concluding, we finished it off with Catie’s maple pots de crème, which she topped with a sprinkling of salt and fresh whipped cream.
So obviously dinner was a bit decadent, but who are we kidding – so it sitting around watching awards dedicated to a decadent industry. But damn, if it isn’t pretty fun!
I advise you to tuck this menu away, and then bring it out on a cold night when you want to pull out all the stops. Wolfgang would be proud.
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Like this:
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 once a week, 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?
–
These cauliflower spoon eggs were born from cauliflower that desperately needed to be cooked and wanting something more than my standard roast cauliflower. Not to mention there were lots of eggs in the fridge and little else by way of protein on hand. I did end up roasting the remaining veg (with a dusting of nutmeg, curry and cayenne to match the eggs) and thought the extra cauliflower perfect. Plus I always favor additional vegetables.
We ate it with a super simple salad – butter lettuce with a shallot vinaigrette – which is perhaps my favorite counterpart to rich dishes.
This easy souffle definitely wins my heart in the breakfast for dinner category.
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Any big plans tonight? Perhaps lots of yummy food, extra dessert and a cocktail or two? Never mind that it is a Tuesday, it’s Fat Tuesday – more lovingly known as Mardi Gras – and a day of decadence. It is the final night before 6+ weeks of the Lenten season, which includes fasting and self-denial, among other penitential preparations prior to Easter Sunday. At least for those good Catholics among us. For many – it is signal to wear yellow, green and purple, down the beverages and celebrate New Orleans!
We were lucky enough to begin the celebrations early, as our dear friends Catie & Jimmy had us over for Jambalaya last night. Catie is an excellent cook and happened to wing an out-of-this-world slow cooker version, but I believe she used this recipe and this one for inspiration. It was loaded with shrimp, andouille, chicken, rice and lots of spice — so good.
So its not too late – cook up some jambalaya (or red beans and rice), mix up a batch of sazeracs, throw some Louis Armstrong on the speakers and have yourself your own little New Orleans party!
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