My Week in Food
My Week in Food was a lot about birthdays, starting with this coconut confection baked by my sister-in-law Alison. It could make a convert of a carbo-o-phobe.
Since we’re talking birthdays…top secret present for birthday girl Virginia, who loves all things small: the littlest spring form pans you’ve even seen. Measuring five inches in diameter, I’m picturing a lifetime of tiny cakes.Also worth celebrating are these bright beauties, which I spied at Bi-Rite Market last week. Fresh chick peas, veggies that are well worth a spin in a sauté pan if you can find them.
More bright beauties: an easy early summer side of grilled cherry tomatoes and little zucchini, drizzled with olive oil, showered with chopped basil, salt, and pepper. A reminder of why we shouldn’t be eating zucchini and tomatoes in January, even though we can.
Loved this burger bar set up at a Memorial Day barbecue: excellent ingredients and burgers that matched the shape of the baguette buns. So smart.
All that was needed was a salad on the side, perhaps with these fat radishes, the first harvest from our garden. Sliced paper thin, everyone got a little bit excited.
Headed on a plane for a weekend out of town, I opted for a DIY salad built in a leftover quart container. I made a dressing that settled on the bottom, and piled crunchy veggies, leftover chicken, and greens on top. Come lunchtime, I gave the tub a shake.Rosie and I made this pretty crisp using my foolproof formula: equal parts flour, butter, sugar, and brown sugar. Pile over fruit. Bake at 350 until the fruit bubbles and the crisp browns.
How was your week in food?