October 15, 2014
I cooked a bunch of tasty stuff last week! Good fall food!
On Sunday I made a pot of SAWCE and turkey meatballs to ladle over spaghetti squash.
And then I put on my finest mesh crop top and rode my bike over to go see Sinkane and Helado Negro which was pretty much great. The air was crisp and there were tinsel dancers and Tecate. I’ve had the below on repeat pretty much since then.
Other tasty things I made:
+ Brussels Sprout Hash with fried eggs and amazing beet sausages from The Meat Hook (these were gifted to me, so back off.)
+ Coconut Curry!
+ This boss pantry salad with chickpeas, tuna, chili, lemon, shredded carrot, and kale
+ AND the winner of the week was definitely this pureed golden cauliflower that I set a tiny steak on top of. I just steamed a half a head of cauliflower, and whizzed it up with a pad of butter, salt, pepper and garlic. I may or may not have licked my plate.
So then after that I worked with two amazing ladies to shop, prep, and cook a seated dinner for 18 people! And also snacks for like 20 bar guest.
It was amazing and exhausting. This menu, a take on a classic north east Sunday supper using Middle Eastern flavors, really pushed us to explore the city and put our fingers in spice bins. It was really great. I teared up as I set the tables because everything looked so godamned beautiful. I was pretty much too busy to take and pictures, but look upon these gorgeous pickles we made!
My absolute favorite were the carrots, pickled with cinnamon and cardamom.
August 10, 2010
Are you aware that my love for pickles is veritably Snooki-esque?
All this pickle-waiting is heart-wrenching. I am not patient. This really manifested itself in first photography class; I was a horror in the dark-room. So much guessing and testing, so much tinkering and waiting. But this waiting doesn’t feel so bad, we have ten days left to wait together, and then I can share my recipe with you (if it works). I only made 2 experimental jars as not to waste precious garden cukes.
By the way! I was initially kind of worried about the littleness of my garden, but i’ve been finding that it’s the perfect amount of food for our family, with a few neighborly give-aways. It’s been really effortless to manage, I don’t feel overwhelmed by the amount of produce. As I see the tomatoes lining the window sill, zucchini stretched across the counter, I know there are plenty of Ball Jars in the pantry for summer sauce.
To tide you over before pickle time, I think that you should make these for your salad. These are instant gratification!
It’s literally just a can of chickpeas with curry and salt. But they are so good I don’t want to eat anything else.
Drain, rinse, and dry a can of chickpeas. Toss with olive oil. Roast at 400 for 25 minutes until crispy. Toss with sea salt and curry powder. Get crazy.