This is one of those meals directly derived from an unforgettable restaurant experience that I had...
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En papillote is a French term for "in parchment," which refers to one of my favorite cooking methods, especially for fish.
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For a minute there, I was convinced that winter was behind us and spring was here. And the way my brain works, it may as well be summer...
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On Friday night, I threw a Mexican themed birthday party for Ellie. Although there are many more pictures to come in a later post, I thought I'd kick off the week with one of my favorite recipes from the night. It sort of doubles as a salad and a salsa—it's as good eaten with a spoon as it is on chips. But really what's not good on a chip doe?
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I have a little infatuation with strange animal memorabilia. I don't exactly know where it came from or how it developed, but every time I see a version of an animal that is particularly tiny or has particularly skinny legs or is made of a strange material, I'm weirdly drawn to it (whether in Christmas ornament form or as decor or whatever else, and I'm particularly drawn to insects and reptiles)...
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Because let's be real, we're all dreaming about / planning / reminiscing about a beach vacation...
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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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Sometimes, you have to just let a picture speak its thousand words without adding your own thousand words below it. I think that's how I feel here. This sandwich is so, so right. Just look at it.
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In my tiny corner of the world, there’s not much better than a great Bloody Mary. And don’t get me wrong, I love the taste of one, but even more so, I love the Bloody Mary environment and culture, if you will (does that statement make me sound uncultured?).
The hours-long brunch with nothing else to do and nowhere else to be. The long pause and “hmmmmm” and “sure, why not” to the waitress when she sees that your glass is getting low. There’s just nothing else like it—a boozy brunch with friends or lovers or, hell, strangers even.
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I’ve been back at it with make-ahead lunches after a few weeks (months?) of buying lunch on the go most days...
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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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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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In what feels like a constant “attempt” to eat healthier (using attempt lightly here because my efforts are limited, at best, most days), the one kind of lighter meal that never makes me feel like I’m skimping is soup. I love soup, and I love nearly every variety. But a spicy Mexican chicken soup with a la carte toppings? I’m in, every time.
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I couldn’t possibly talk about raspberry linzer torte without using the circumstances to exploit my mom in regards to what was one of the funniest experiences of our lives to date.
Linzer torte has been a specialty of my mom’s for a long, long time. It’s always been her go-to dish for any sort of festivity. I’ve seen her make it countless times, have eaten the leftover raw batter until I felt sick, and have heard people rave about it.
But all that aside, the best thing that linzer torte has given me is this one story.
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I feel like brunch is one of those meals that is supposed to be relaxed. It’s a Sunday morning, or even Christmas morning, and it’s cold and quiet and snowy outside, and I'm with my favorite people. In my mind’s eye, I see myself floating around effortlessly, sipping on a cup of coffee, chatting with my friends or family, and serving up a casual but delicious meal. But in my actual eye, I see myself juggling the timing of each dish, handling hot pans dripping with grease and making a mess everywhere I go, and trying to tackle the salty-sweet dilemma that everyone faces at breakfast time.
This dish is the answer to this real struggle—it’s the perfect meal to serve comfortably, unrushed, and still with that hint of decadence that brunch always begs for—i.e. it can rise to the Bloody Mary and mimosa occasion.
Oh and it also makes the best leftovers for lunch and dinner!
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