It's my favorite time of the year to go to the farmers market around here because all the fun fall flavors are out. I knew I was going to make fresh pasta on Tuesday because I have been craving it recently and my gluten free roommate was out of town so I could really get wild with the flour in my kitchen. I stopped by the farmstand near my place on the way home and grabbed what looked good. Some beautiful sweet potatoes would go into the pasta itself, some fresh cranberries and lacinato kale would make up the sauce.
So there were a few delays on the new website, but trust me it's coming really soon! I couldn't justify taking any more time off though, so here we are. Yesterday I made this fun braised sausage dish on Mass Appeal and joked around with my pals Seth and Ashley. We had a lot of fun! Watch the video below, and make the dish for dinner tonight! Oh, and that guy who makes the gimmicky Halloween recipes that I make fun of in this video is a more awkward, 30 pound heavier, beardless version of myself from a year ago.
The best lunch in town is the double awesome at Mei Mei, and everyone knows it. I used to live in walking distance of their brick and mortar location and I went for lunch all the time. Now that I am a little further away, Last week when I was craving the flavors of the sandwich I had to take matters into my own hands. I did a quick survey of what ingredients I had on hand, and this burger was born.
Quick note - I am taking next week off blogging in order to get the new version of the website up and running asap. Trust me, it will be worth it. Talk soon!
I've been working really hard on a re launch of this website and I can't wait to show you guys! It should be ready really soon. But for now, here is some Slow Cooker Beer Chicken Tacos I made for Tablespoon to hold you over.
I've been taking Improv classes lately in an attempt and get better at public speaking / being on camera / cooking in front of people. The classes have helped for sure, but what I didn't expect was how much I would love the improv community. The classes are so much fun, going to shows at the theater is great, and I love the people I have been meeting! Our next show is this Tuesday. Yup, tomorrow. So I had people from my class over to do a little last minute practice and have a nice meal. I wanted to make something easy that could simmer or bake away while we practiced and be ready to go when we got hungry. I decided on making a cross between green chili and green curry, but I got so busy at work last minute that I didn't really have enough time to conceptualize the recipe. I decided to improvise it at the last minute and it came out great but not at all like I was hoping. I wanted that green chili/green curry hybrid, but instead it was more of a green curry/chicken stew mixture. Regardless, it was a great dish that was perfect for a cold October night and hearty enough for a bunch of people that were just jumping around for 2 hours.
Ever since the first time I went to Coppa, I have been mesmerized by Jamie Bissonnette's cooking. Even though Toro is more well known and even has expanded to NYC, Coppa will always be my choice for favorite restaurant in Boston. I can still describe in detail each and every visit which is pretty rare for me when it comes to restaurant experiences. I remember the first time I was there I caught a glimpse of Jamie in the kitchen. At that time I didn't know who he was, but all the servers were running over to him as he was passing out samples of what I am assuming was some delicious cured meat newly unearthed from its resting spot. As much as the meats and pastas stood out to me that night, I remember being really into the mostarda sauce that accompanied a few of my dishes. I wanted to try and make it at home, but I never really found a recipe that I thought was right.
So here we are many years later, and I have a recipe for that very same mostarda! Jamie's cookbook came out last week and I am so excited to cook pretty much everything in it. It feels like this book was written for me and people just like me. I am very strong in the kitchen and I know what I am doing really well, but when it comes to charcuterie, I get a little lost and overwhelmed. I have always wanted to venture more into that relm, and even have on a few occasions, but when I do research, many recipes feel fussy or outdated. This book feels like now. The recipes speak to me and tell me how to do things in a very matter of fact way. They also feel casual and like I can riff off them and not be worried about messing everything up. They aren't all these big curing projects that take months, they are approachable and doable in a much shorter amount of time!
To start with, even though the lemongrass and green curry sausages are right up my alley and looked crazy delicious, I wanted to go with the true spirit of the book and take myself a little outside of my comfort zone with a tasty rabbit and beer pate. The pictures made the dish look absolutely stunning (Nod to Ken Goodman, who also did the photos in my cookbook!) and I couldn't wait to try it! I went out to source my rabbit and got to work.
As I mentioned earlier, My sisters and I threw a big party for my parents last weekend and it was a great success. For the main meal at the party, I did kind of a vaguely middle eastern/greek feast for everyone, the centerpiece being these marinated chicken drumsticks and pork tenderloins. The marinade might seem like a bit of work and a little pricy, but the fact is, it can transform cheaper cuts of meat into a luxurious treat fit for a king.
When I made that s'mores cake last week, I needed like 15 more egg whites than yolks. Honestly there was like 10 whole eggs, and 15 whites which is kind of crazy. Anyways, I was hungry for lunch while I was making the cake and I had all these egg yolks laying around, so I thought it would be fun to make a super rich and indulgent carbonara with just the yolks. I had some really tasty bacon from Jones Dairy Farm in the fridge, and also had bought a nice stalk of brussel sprouts on a whim because it is that time of year again finally, so the dish pretty much came together on it's own.