High Five Fridays: Weekly Meal Plan (9.28.12), Slutty Browniesfeatured
Oh yeah. These slutty brownies just happened. They are scandalous. Not safe for work. Unless it’s Friday.
Happy Friday!
- Zucchini and Chickpea Baked Falafel. Well this meal looks positively wholesome after those brownies, huh? Still, wholesome and satisfying.
- Lamb Tagine with Saffron-Infused Broth. After I finished crushing on Kristin’s impeccably designed photos (two words: font. love.), I promptly bookmarked this recipe. Perfect for chilly evenings ahead.
- Salmon with Creamy Mustard Sauce. This is the kind of recipe I keep in my back pocket for busy weeknights. Literally takes all of 15 minutes, delicious, and healthy.
- Tomato Rice (Tamatar Biryani). I love the layers of aromatics and spices in this. A brilliant way to add some pizzazz to a rice dish.
- TREAT YO SELF: Majorly Slutty Brownies. Cookie dough, Oreos, and brownies, layered into one ridiculous dessert bar. What a hussy.
Share
Roli Roti Pop-Up at Chez Panissefeatured
Roli Roti has been making us salivate for 10 years now and they’re celebrating with a birthday pop-up party at Chez Panisse!
The rotisserie truck will be rolling into Berkeley this Sunday, September 30, from noon to 3 p.m. Roli Roti founder, Thomas Odermatt will be there, Alice Waters will be there, famous porchetta sandwiches will be there.
Get into it.
More »
Share
Frozen Figsfeatured
Do you know about frozen figs?
Now you do. 🙂
These beauties have started appearing at the market again, so get them while you can! Fig season goes pretty quick — there’s a short season in early summer and then another burst late summer through fall.
I discovered this cool treat when I was in Italy last summer. On a whim, I tossed a basket of luscious ripe figs in the freezer. Mind. Blown. The jammy sweetness freezes into an almost creamy sorbet-like texture. And then there’s that color. Hello, gorgeous.
Frozen grapes…pshhh…child’s play.
Frozen figs, grown and sexy.
Share
High Five Fridays: Weekly Meal Plan (9.14.12), Cuspsfeatured
We seem to be doing a dance between summer and fall these days.
I’m craving peach pie and ice cream one moment, and steamy soup dumplings and cozy skillet meals the next.
I’m savoring my tomatoes and corn as long as I can, but I’ve also got my eye on pumpkin season.
My flip flops aren’t quite weather appropriate any more, but neither are my UGGs.
We seem to have entered into a cusp. (By the way, yours truly is a cusp! I was born on the Libra-Scorpio cusp (the “Cusp of Drama and Criticism” — read into that how you will…).
Enjoy this week’s High Fives. I’m finding them well-suited for these cusp days.
- Pasta Puttanesca. Make this with a fresh tomato sauce rather than jarred for a summery spin on this staple pantry meal.
- Brazilian Fish Stew (aka Moqueca). Moqueca will forever remind me of sultry summer evenings in NY…walking past my favorite weeping willow in the East Village, arriving at Esperanto, and ordering a killer Caipirinha and Moqueca Bahiana.
- Lobster Macaroni and Cheese. Lobster screams summer, Mac and Cheese screams warm, creamy, cheesy, comfort. Yes and yes.
- Farro Risotto with Corn and Tomatoes. I’m intrigued…can’t wait to try this risotto-preparation of farro. Sounds like a wonderful way to ease into Fall.
- TREAT YO SELF: Pumpkin Cheesecake Ice Cream. Shut the front door. This is like the epitome of a perfect cusp dessert. And it has Biscoff cookie crumbles on top. Done.
P.S. This is my 400th post on LMS! Hooray!! Hm…that probably means you should TREAT YO SELF EXTRA today.
Pretzel Chocolate Pudding Pie. Boom.
Share
