At the end of the day, this is how I like to eat: subbing in different vehicles for devouring olive oil, lemon, garlic, herbs, and salt. And, cheese, of course.
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Artichokes might be, strangely, the most nostalgic food of my childhood.
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A friend of mine, Mackenzie, and I were just talking about how our favorite way to eat things is in a bowl with all the different components layered together and eaten together. It has a familiar comfort food feel and is just simply more satisfying to eat for any meal of the day. Yes, there's a place for portioned out meals with mains and sides, but I tend to gravitate towards the one-pot/one-plate kind of feel...
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This is one of those meals directly derived from an unforgettable restaurant experience that I had...
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Quinoa was last seen here in my post-Thanksgiving detox effort that lasted for about one day. I might be back on the wagon now that the holidays have finally wrapped up. Although, I say that, but I'm not actually sure if these are healthy. I think I could have a candy bar with quinoa in it and feel like I'm living right, when in reality we all know the truth. But seriously, these are healthy in comparison to most brunches or lunches or dinners, and this meal would satisfy for any one of those. In fact, the first time I ever made a version of these cakes was for dinner, and it was to prove to Jon that he could, in fact, actually like quinoa (pronounced kwi-noah in that stage of my life), and also be fulfilled by it in meal form. He's since become a convert! I mean topping things with fried eggs never hurts. And it's not bad on the eyes, either—I love a good yolky egg pic.
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As hard as I try to change it, I’m just not a huge fan of salmon. It’d be the last thing I’d order off a menu, and I’ve had too many bad versions of it to leave me very hopeful about having my mind changed. However, I can name a lot of people whose favorite fish is salmon! It’s just a divisive taste, I suppose. I absolutely love, though, all of the flavors that are so often served alongside of it—dill, lemon, creamy yogurt and sour cream, red onion, etc. And I’ve discovered a particular kind of smoked salmon that I really, really enjoy.
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I love anything and everything that has to do with custard. And because I'm not a big chocolate fan, my weakness lies with custard desserts, and if they're combined with lemon—goodnight. This dessert is another inspired by my grandma, but with a twist. The lemon sauce is one she's been serving with her bread pudding forever, and it's divine. The sweet citrus is what takes the bread pudding to a whole other level. So, using her old fashioned lemon sauce, I'm upgrading Ina Garten's delicious croissant bread pudding. This is such a comforting dessert—perfect for fall and winter—and it's very, very easy to make.
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San Francisco is a city that holds a special place in my heart. I visited for my first time about one week before meeting Jon. I was out there for a work conference, and my mom met me for the second half of the trip to walk and shop and eat our way around the city. Upon recommendation, we went to Tartine bakery, waited in the ridiculously long line, and sat like sardines at the cozy and bustling tiny bakery’s tables. I loved it from the second I walked in. It’s on an unassuming street corner, and the smells coming from within are divine. Although we’d never been before, something about the way that everyone else was behaving just made us follow suit, unintimidated.
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