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Here in quarantine, we can use all of the thrills we can get. You can run through sprinklers, for a start, or cull your coffee mug collection (Lord knows we have too many) but here’s one that you can actually eat: Adeena Sussman’s 24-Hour Salted Lemon Spread.

我有点与Adeena苏斯曼的食谱痴迷,Sababa。我的一切由enormous hit: the herb and garlic kebaburgers, the creamy green shakshuka, even just the white tahini sauce with garlic that you make in the food processor with ice water (it makes it fluffy). But this salted lemon spread is something else. It’s not for the faint of heart: it’s very salty, very lemony, a little bitter and a little hot from the chiles (I used habaneros). But oh how it enlivens an otherwise humdrum dinner.

manbet 万博亚洲

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你好从隔离区,我久违的博客读者。我知道我忽略你了一会儿 - 我已经转向我所有的精力来Instagramandmy podcast— but something has happened during this strange time that calls for me to dust off the ol’ food blog and tell you about it. And that something is that I’ve become one of those sourdough people.

我知道,我知道:有一个关于使拓荒者,现在很多哗然。对于初学者(哈哈:酵母幽默),你需要面粉很多做出来。不只是做一个面包,但养活这会给你的面包上升首发。我买了一些红笛全麦面粉上安森米尔斯网站a few weeks ago that’s been sustaining me, along with their bread flour; but when that ran out, I went to中央铣削买面粉的三个五十磅袋。当时,我并没有manbetx万博老虎机在我的脑海什么(这似乎是一个很好的协议),看起来像真的形象化;现在我有面粉的三个巨大袋子在我的厨房,我勉强可以抬起,更不用说开放。(If that sounds selfish to hoard all of this flour, don’t worry, I’m giving lots of it away; and baking loaves of sourdough for friends which I put in my trunk, so I can stay six feet away upon delivery.)

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I’m not normally quid pro quo when it comes to food, but when you make something as delicious as戴维·莱博维茨的薄荷芯片冰淇淋,someone’s gotta give you something pretty good for dinner before you offer them a whole container. Good thing I’m friends with Harry and Cris. Cris is from Bordeaux (that’s in France) and he’s one of the best natural cooks I know. The other night, they invited us over for pizza.

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Greek Stuffed Peppers

My podcastis having an effect on me. I had Jenni Konner onmy second episodeand she talked all about letting people into her kitchen during a dinner party, giving people tasks, sharing responsibilities. That’s the total opposite of what I normally do; normally, I get everything done hours ahead then just warm everything up when everyone gets there. It’s a control thing. It’s also an anxiety thing. Basically, it’s a me thing.

Not too long ago, my friend Cary asked if he could cook with me and, with Jenni’s podcast on my mind, I said: “Sure.” I didn’t know what to expect. I went to the market in the morning and bought a bunch of tomatoes, green peppers, and a melon. He texted that he was picking up prune plums from his farmer’s market.

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意大利面食西葫芦和杏仁

我不是世界上最大的西葫芦风扇。它的罚款:我喜欢它的面包,我想我喜欢它的沙拉。也许在一个比萨饼?

但是,从我的档案,这样做真的南瓜活了过来,我一个秘方。这就是这个配菜Zucchini with Almondsfrom The Red Cat in New York. Here’s what you do: you sauté slivered almonds in olive oil and just as they start to get toasty you add a bunch of sliced zucchini. Add a big pinch of salt, toss all around, and serve right away with a squeeze of lemon.

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Whole Lemon Strawberry Sorbet

我经历一个真正的冰糕/冰激凌制作阶段,现在。如果你遵循me on Instagram(和你怎么不?!),你看到我做一个香草豆冰淇淋在几个星期前,和协和葡萄果汁冰糕最近。Not only was it fun to dig out my old ice cream maker (it’s nothing fancy; just a crappy old Cuisinart, with a canister I keep in the freezer), but it’s been EXTRA fun to have homemade frozen treats waiting for me every night after dinner. I have a real sweet tooth, but eating a whole dessert every night is a lot, so I just have a spoonful or two of homemade ice cream or sorbet, and I’m good.

Yesterday, I was at the farmer’s market and I decided to brave the line at the only organic stand (they’re so popular, they scared away all the others). As I gathered up heirloom tomatoes and zucchini, I spied really gorgeous strawberries. Even though strawberries are more of a spring thing (aren’t they?), these specimens were pretty undeniable.

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羊肉汉堡和蕃茄沙拉

One of the reasons that I stopped blogging for as long as I did was that I felt like I was starting to repeat myself. How many times could I tell you about makingcavatappi with sun-dried tomatoes?要么how I roast a chicken

现在,在博客(我的M.O.是要对整个事情更随意)的新十岁上下反复,我发现自己反复讲食谱in Echo Park. It’s where I do most of my grocery shopping and it’s pretty much the best food store I’ve ever been to anywhere. Look what I saw when I walked in there yesterday…

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花式的weeknight鸡肉和花椰菜

昨天我去吃饭逛街和我的朋友黛安娜。我们去拉森的和农产品看起来很正常,不是很大,所以我抓下2个花椰菜(菜花?),即使它的盛夏,我应该买玉米和西红柿。然后我们去街对面的屠夫(麦考尔的)尽管肉类和鱼类的选项繁多 - 排骨,迎面虾 - 我选择了两个带皮鸡胸肉,因为我只是感觉非常基本的昨天。

Sometimes, though, the most basic, bland, white ingredients (chicken breasts and cauliflower!) can be canvasses for the creative mind. To quote George Seurat in Stephen Sondheim’sSunday in the Park with George:“白/空白鸡胸肉或菜花/挑战?把以整个“。

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