Tartine has got to be one of the best bakeries I’ve ever been to. However, since I no longer live in the lovely city of SF I have to make do with their wonderful cookbooks. (books 3 and 4 are on my wish list!) This recipe is surprisingly very easy to put together, and another bonus I got to finally use that marmalade that has been sitting in my fridge taking up space. This recipe is from Tartine’s first self-titled book. While the recipe may seem to call for too much sweetness with the jam and the sugar, funny enough it wasn’t too sweet. I had some slivered almonds that I threw into the batter. I also added that crunchy sugar to the top for texture. I’m sure I’ll make this one again it was so delicious! Added bonus is it keeps well in the fridge and I almost want to say tasted better the next day.
It is rather sad how terrible this photo came out only because the chicken itself is really quite good. I have tried quite a few recipes out of this slow-cooker book, some were a hit and some not so much. However, I am a big fan of Beth Hensperger recipes in general since they always seem easy to try and mostly quite tasty too. I know true wings are grilled, broiled, with crispy skin etc, but let’s keep in mind it is REALLY HOT here and with a busy schedule this is such a breeze to put together. Trust me if there was an easy way to get crispy skin with this flavor sauce I’d be all for that. While I did this with little drummettes, I am sure it would be great with some chicken thigh as well using the same method. The flavor was a great blend of my favorites, sweet, tangy, and very addictive. The meat was melt off the bone tender. This is definitely a recipe I will keep using again!
This is a tasty side dish that takes very little time. I never knew toasting the couscous could give it so much more flavor. (Note the brownish color). Adding some cayenne gives it some kick plus extra tang from the lemon. The tomato and scallions add a fresh flavor. I made it alongside some chicken drummettes (will post the recipe next week!) for an easy delicious meal. The couscous recipe is from America’s Test Kitchen~ definitely a resource whose recipes I can rely on as delicious. Give this one a go!
It had been a long day and I was so hungry that I almost opted just to get a burger or something. But I restrained myself and tried to think of how to use what I already had at home. Oh and it was past 10pm at night. I used Mark Bittman’s How to Cook Everything to remind myself of panzanella salad because I had tomatoes, stale french bread, and a bit of red onion. The recipe also called for fresh herbs, but I quickly threw out my basil because it had turned all slimy. (ick). The salad was delicious though and it made me feel good to use food and not have to throw it away because it had gone bad (bread is pretty rock hard). The recipe calls for a lot of tomato and bread, but I cut things up into a serving for one. Easy and done. I am not liking the lingering onion taste even after I brushed my teeth. I am thinking next time it would be better to soak the onions just to get out over-sharpness of the onion flavor.
Need a quick appetizer for a party? Or perhaps some quick bites for lunch? These were so simple and easy that the author had it right to say there is no “recipe” you just sort of put it together. I have been following the blog Lunchbox Blues for the past year or so because the author is great about how to make lunches that aren’t your typical sandwich PB&J (not that there is anything wrong with that, but there are only so many you can eat). I even got his cookbook Beating the Lunchbox Blues which was more of a picture book showing options you could do for lunch. I have tried several things and these pinwheels were one of them. Just have a sheet of puff pastry, put on some sandwich meat, and cheese. Roll up, bake, consume. How could anything in puff pastry be anything but delicious?
After eating lots of things that were terrible for my body this week I just craved something a bit healthier for my body. Salad is good. Roasted veggies is good. Cue tangy/sweet dressing and Im there for sure. I saw these 2 recipes off of Big Girls Small Kitchen for Roasted Brussel Sprout Salad and this other salad of Alta Brussel Sprout Salad. I combined the 2 throwing in a shallot, Israeli couscous, and apple and using the Maple Vinagrette. It was awesome and totally hit the spot. This combo of salads is definitely one Id do again.
My friend MM and I have the same cookbook and we decided to try some recipes from it. This crispy shrimp dish was one of them. The most convoluted part was probably the sauce. Not having kumquat preserve on hand, or plum, I suggested we just use some dollops of orange marmalade. It was perfect. We didn’t need to add the sugar to the recipe either. The vinegar part was strong but completely mellowed out when we added the raspberries and it melted in. We weren’t sure why to only use egg white in the coating part, but either way it was a fantastic dish. The shrimp coating was super tasty and the sauce was amazing on it. Too bad I can’t handle too much fried stuff, but between the 2 of us we ate quite a lot of shrimp!! Definitely a great party dish too I’ll bet!