Friday, May 10, 2019

May 10 - Interesting, pinteresting, and yummy

Craving/Pinning:

Thousand-Layer Chocolate Chip Cookies. A Thousand YES PLZes. Wow.
Photo: Leite's Culinaria

Celery and Chickpea Soup with Chile Garlic Oil .This just seems like an interesting, satisfying spring soup. Bonus: budget friendly! 
Photo: Bon Appetit

Nik Sharma's Egg Curry. I love eggs in spicy sauce. I just love eggs, okay. I really need to get Nik's book, Season. 
Photo: San Fransisco Chronicle

Reading:

-The United States of Mexican Food, an exhaustive guide to regional US Mexican cuisines, from Eater. I am still working my way through. Will travel for tacos.

-Speaking of traveling for food, love this little anecdote about a writer and her son on a quest to find all the best croissants in San Fransisco. That's my kind of vacation!

-The illustrious Beard Awards happened earlier this week. Here are all the media/cookbook/journalist winners. So much reading I need to do!

-I did just finish reading The Cooking Gene by Michael Twitty. I'll probably write more about it when I do another book roundup post (like this, or this). Until then, you should check it out. Important and informative work.

-Soy Sauce Buying Guide. We always have Kikkoman and Silver Swan in our pantry. I'd like to play more with dark soy sauce and the sweet soy sauce she mentions.

Cooking/Eating:

I was invited to a cookbook club dinner party where everyone was to cook from Samin Nosrat's Salt, Acid, Fat, Heat cookbook. Swoon! Well, it ended up getting postponed, but I made this Sicilian Chicken Salad from it. You'll have to get the book if you want the recipe, but I'll tell you had fennel and currants and a good hit of lemon in it and it was the best chicken salad I've ever tasted. My favorite takeaway from the recipe was that she has you steep the raw onions in red wine vinegar before adding them, to mellow out the bite.



I finally made it to Sultan, a newer Turkish/Middle Eastern restaurant in town (St. Louis if you're new here). I had tasted my husband's leftovers from one of his visits, and they were tasty. Of course experiencing the food fresh was better. I am smitten. We started with the Turkish style fattoush, which had chick peas and roasted eggplant salad over fried pita chips, topped with cucumber yogurt, pomegranate and za'atar.


For our entrees we got the Sultan Pilau, a mixture of lamb, basmati rice, almonds, raisins and chick peas in a gorgeous Kurdish pastry crust. So much flavor, and a fun eating experience. 


We also got the Ali Naza Kabob, a creamy, smokey eggplant spread topped with beef skewers served with a giant pita bread. That was our surprise favorite of the night. So far everything we've tried here is great. You should go.


That's all for this week. Happy reading/eating/daydreaming! 





Wednesday, April 24, 2019

April 24: Springy Reading, Craving, Cooking

Reading

Samin Nosrat (love her) writes about how to make fried cauliflower that is light and crispy, and the story of how the recipe came about is quite nice.

Still working my way through this Jonathan Gold Reading list. 

Gummy Bear bratwurst is a thing, it seems. 

Plague-themed cocktails for Passover (I know, I'm late. but Plagues-themed drinks can be helpful for other occasions too, no?)

Using Leftover Easter Ham (from the archives)

Sweet Potato Gnocchi with Ham and Walnuts 

Ham Stir Fry

Ham and Butter Beans Cornbread Bake

Craving Spring (from the archives)

Minty Pea Ravioli

Roasted Cauliflower, Radishes & Olives

Radish Garbanzo Salad

Craving Spring (from the internets)

Asparagus and Egg Salad with Walnuts and Mint from Smitten Kitchen

Salted Honey Pie from David Lebowitz

Giant Chocolate Chip Cookies from Serious Eats

InstAdoring

I have been following both of these grams for quite awhile. I'm featuring them here because their feeds make me so hungry and I find myself pinning recipes from them often.

@jonjon33

Enticing recipes in gorgeously composed photos. Photos: @jonjon33

@grilledcheesesocial

I want it all. How cute are the bunny cocktails!? Photos: @grilledcheesesocial

Cooking

I made pineapple upside down cake for Easter. One of my and my Hubs' favorite treats. I need an excuse to make it more often. It's so pretty and classically crave-able. And I love how it looks with my retro jadeite. *green heart emojii* (jadeite goals: Martha)




I finally made that 2-ingredient dough everyone is talking about. As a weight-watcher, I am really impressed. So far I've used it for bagels and naan. Excited to try it for pizza, calzones, cinnamon rolls, dinner rolls... so many possibilities! If you haven't heard, it's simply plain Greek yogurt and self-rising flour, in equal amounts. It requires no rising time. I do mine in a stand mixer so I don't even have to knead it. Read more about it here. 

3 Point everything bagels.
Naan bread cooked on the grill to go with chicken kabobs!

That's about it for this week! Happy Spring! *kiss kiss*