![]() ![]() When it comes out of the oven, you scatter it with a three-fer of sesame seeds, scallions, and lime juice and you guys, my 10-year old asked for leftovers of this in his lunchbox today. Both are coated with a soy sauce-honey-ginger mixture plus chile flakes to taste and roasted halfway, and then you spoon a lot of garlic oil over, so it gets toasty in the second half of cooking but doesn’t burn. I’ve never combined tofu and winter squash before but it was my loss. I made the salsiccia con patate e pomodoro (wonderful), melting baked onions (I think I undercooked them but the potential is definitely there), toad in a hole with leeks and cheddar (soon!), a Persian-spiced spatchcooked chicken (ditto), and now this. This is what we always hope will, that we’ll instantly shake off a cooking rut we may not even have realized we were in at the suggestion of something new. and I received the wonderful Diana Henry’s (she of the Bird in Hand and How to Eat a Peach fame for highly cookable recipes) most recent cookbook, From the Oven to the Table, full of sheet pan-ish meals, last fall and my favorite thing happened: I immediately bookmarked four dishes. The other kind of thing you miss very much when you’re three Kitchen Aid bowls deep in buttercream is vegetables, especially those coated in salt, acid, and heat. But still, let’s never go on a break again. Needless to say, this is where the rest of January went and I’m going to tell you all about it next week - it’s going through some rigorous retesting and is going to be worth the wait because it’s probably one of the most delicious cakes I have ever made. I had a loose idea of it in my mind and looked forward to really getting started on it… in a couple weeks. We’d discussed the headcount and flavors they liked. I mean, I knew I’d told her I’d make her wedding cake. While I was debating my next soup move, my friend texted and said “Can u believe the wedding is two weeks away?” and I bolted straight up in bed because, well, no. I made a lovely-but-not-lovely-enough winter minestrone and then a red lentil situation but neither really seemed spotlight worthy and it can be hard sometimes but I really don’t want to publish anything here I don’t want to sing from the rooftops about. ![]() I’d intended to start the year with soup, as I always do. ![]()
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