Thinly sliced potatoes essentially lounging in a warm bathtub of seasoned cream and tiny thyme leaves acting as rose petals.
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2017; otherwise known as the year I simply accepted that the only way I love squash is when it's disguised as something else entirely.
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I love soup. I love that making soup is a kind of slow, steady labor of love.
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Don't walk away! I know what you're thinking.
And I know it for two reasons. One was my own reaction as a kid when I first heard my grandma was making goulash, and two was Jon's reaction a week ago when he heard I was making goulash.
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Given that we've been living without a functioning kitchen for nearly a month, this slow cooker recipe is way overdue...
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In transitioning my capsule wardrobe into winter, there were some serious holes to fill. I realized I wanted a couple more sweaters, among a few other things.
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I’ve been loving the look of a long, open cardigan with a slinkier under layer for winter. It makes the cardigan feel extra fresh, especially when paired with some edgier details.
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Even in the days of tomato soup from an Andy Warhol style red and white Campbell's Soup can, or tomato soup from the school cafeteria, I was all about it. Because, grilled cheese and tomato soup is one of the OG comfort foods. And even when it wasn't great, it was still good...
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Tomato cream sauce is a comfort food of fairly high regard in my world...
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As I’ve discussed before, salmon is not my favorite food, and it’s certainly not my favorite fish for how often it tastes overly fishy. But when it's good, it's so good. Determined to make it a beloved part of my at-home repertoire, I’ve learned that cooking it low and slow in the oven is a really good way to produce an incredibly moist, flavorful filet that doesn’t taste overly fishy...
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Popovers are some kind of miracle. They’re what you might get if you crossed a pancake with a crescent roll, as strange as that sounds, but a better version of either, with crispy edges and a chewier texture. They’re an unfair version of “bread” with your meal because you won’t want to eat anything else on the table. And because of their otherworldly hybrid characteristics, they work just as well savory as they do sweet. I’ve made a gruyere version and I’ve made them with Parmesan and herbs, but I couldn’t help thinking how delicious these would be at brunch (Easter?!) with strawberry butter for sweeter vibes.
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Please don't be scared away by the strange name that immediately goes to the same vault in my brain as "split pea soup" and "shepherd's pie" for some reason (even though none are anything alike—there's just so much in a name that has held a certain connotation for everyone since childhood). This soup is rich, decadent, and just delightful—you might never want regular old chicken soup ever again...
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Things I always (weirdly) have in my cupboard: chickpeas, 14 different kinds of rice, sweetened condensed milk, and lentils. This is a result of those grocery shopping trips in which I wander down each and every aisle and robotically throw things in my cart. My thought process is something like, "Think about those times you've wanted to bake something without leaving your house and the one thing you need is sweetened condensed milk." (Has that ever even happened??) And then there are all the recipes I've made that have called for various kinds of rice—jasmine, long-grain, arborio, the list goes on. And since it seems like 1 grain of rice uncooked magically turns into 35 grains when it's cooked….my supplies are never ever depleted. My digression is leading me to a discussion of lentils.
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Mushrooms are a somewhat nostalgic flavor and memory-inducing thing for me...
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This is one of those weekday lunches for which noon cannot come fast enough.
*Checks clock.* *Checks clock again.* *Checks clock and IT'S STILL ONLY 10:30.*
The worst.
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As I've said before, Sundays are my favorite day to cook, but I really prefer the recipes to be of the low-and-slow-comfort-food variety, so that cooking feels leisurely and low key, especially in the winter. I made this dish on a freezing cold Sunday at about noon, and it had my apartment smelling like absolute heaven by 2:00. There is nothing on earth that smells like a red wine braise, especially with garlic, rosemary, and thyme. Oh my goodness.
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Kale is at it again. The dark leafy green has taken over my salads and my dinner sides. I’ve been tossing it raw in olive oil, I’ve been sauteeing it, and I’ve been making a gratin out of it—which just means baking it with a breadcrumb and parmesan cheese topping. Here’s why I love it: it retains texture even after it’s been cooked, unlike spinach which tends to become soft and mushy (a characteristic that works in some dishes when you don’t want to detect its texture, but not for greens and beans). For garlicy, oniony greens and beans, I want the stems to have a little crunch and the leaves to still be whole and leafy.
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Have you guys ever had lettuce wraps before? They are so tasty. And it seems strange to say, but the lettuce actually makes this meal, in my opinion. In contrast to all those recipes out there that sub lettuce for some kind of carb, this one isn’t making any substitutions. The lettuce is purposeful and right, and I promise you—you will not want to eat this dish any other way. It consists of ground turkey (or chicken, I've used both!) and sautéed onion and garlic with all the best Asian flavors: fresh ginger, hoisin sauce, soy sauce, and Sriracha. And water chestnuts! One of the most underrated ingredients—such great texture and flavor. The result is such a satisfying light lunch that just might rival the version you’ve had at that one Asian restaurant chain that I secretly love.
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I know there’s a place in the world for thick and fluffy diner-style pancakes, but in my little corner, I prefer these thinner, almost crepe like cakes. They stand up really well to the hot syrup and butter without becoming soggy or mushy, and they are always perfectly golden brown. Jon’s mom, Robin, makes the best ones, and they are a favorite and a staple to the entire family. We make these all the time and can always finish off a batch between the two of us (well, three, because they’re also a favorite to Kaya the French bulldog who subs peanut butter for syrup on her silver-dollar version).
PS if you’re ever struggling over what to make for dinner (aka most nights), this breakfast-for-dinner option is clear eyes, full hearts, can’t-lose status.
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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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