My Week in Food

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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.
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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.0-4Also 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.
0-5More 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.

burger bar / momskitchenhandbook.comLoved this burger bar set up at a Memorial Day barbecue: excellent ingredients and burgers that matched the shape of the baguette buns. So smart.
0-2All 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.
0-7Headed 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.0Rosie 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?







Comments

06.02.2013 at11:13 AM #

Marian

Where can I get the recipe for your sister-in-law’s coconut confection? It looks mouth watering…!!!

06.02.2013 at11:13 AM #

Katie Morford

She based it off of the recent article in Vogue written by Jeffrey Steingarten, but I don’t think she has an actual finished recipe yet. It’s quite an involved cake, from what I understand.

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