Food I've Made in the Last Week
This list sounds like a humblebrag. Not my intention. I turned in my manuscript a week ago and I'm back in the kitchen making food to eat, not to write about! NO taking notes or photographing. Just making food to make food. Yay!
- •Granola@AJ eats this every morning and I been able to make it for him for the past month. He resorted to buying store bought granola, which always horrifies me because it's not that good AND so expensive. This was the first thing I made after turning in my book.
- •Chard, ricotta, king trumpet mushroom & pancetta filled ravioli.I don't know why I don't make my own pasta more often. But after having a ravioli press for 20+ years I finally busted it out to use. This proves that I should never throw anything out in case I DO end up using it.
- •Bolognese sauceFor the ravioli. Total overkill. Should of went with a more basic tomato sauce or even a pesto. But whatever. I let the sauce simmer for 4 hours which I never do because I'm usually too lazy. Makes such a difference.
- •Buttermilk fried chickenI really love making fried chicken. Happy to finally have gotten some deep frying rice oil as I was out of it.
- •Fried onion stringsHey, I had the oil from deep frying. Might as well get on some onion strings too.
- •Sautéed chard with garlic and Canadian baconI couldn't find country ham. So I went with Canadian bacon. I would have done collards but AJ isn't into them as much as chard.
- •Summer stone fruit coffee cake with cocoa cinnamon crumb toppingThis is adapted from a recipe from my manuscript. I had apricots and cherries that looked a step away from being tossed in the compost and I hate throwing away food. It's been so long since I baked on the fly without taking notes. It felt good. Threw in an old peach and some blueberries as well.
- •Leg of lamb with cherry herb crust & roasted vegetablesLeg of lamb was on sale. So were cherries. Roasted the vegetables with red wine & stock.
- •Caramel BBQ ribsAdapted from a David Lebovitz recipe. I really should blog about it, they're so good. But I never remember to photograph them before eating them.
- •Warm summer zucchini, corn & tomato saladSteamed corn cut off the cob, steamed matchstick zucchini, diced heirloom tomato, slivers of basil & parsley, drizzled with lots of extra virgin olive oil & lots of cracked pepper & salt. Easy breezy side dish.
- •Crispy herb oven friesI might have to blog about these. Crispy & punchy with flavor. Might never go back to deep frying my fries. (I lie. I always go back to deep frying my fries in the end).
- •Pizza, with 48 hour crust.You have to make a biga first, let it sit for 24hrs then make the crust and retard the dough in the fridge for another 24 hours. It's totally worth it but it means spontaneous pizza making isn't in the cards.
- •Also Brown Butter English Muffins.But I think I might blog about them so that doesn't count.