My Week in Food

20th Century Cafe Honey Cake /

Started off the week with brunch at the supremely charming newish 20th Century Cafe in Hayes Valley where we shared a slice of this honey cake made up of about eight heavenly layers.

Purple Cauliflower /

That night there was more good eats as we hosted a family birthday supper featuring, among other goodies, purple cauliflower, done up with Middle Eastern spices and roasted in a hot oven. Pretty, no?

Grapefruit Olive Oil Cake /

I sort of hoped all that cauliflower would balance out the fact that we ended our Sunday just like we started it: with cake. In this case, Grapefruit Olive Oil cake from the Smitten Kitchen cookbook.

Carrot Soup with ChivesOn the subject of cookbooks, the girls and I dug into the Feast book, starting out with Carrot Soup with Chives.

Warm Winter Vegetables with Farro / momskitchenhandbook.comFollowed by Warm Winter Vegetables with Farro. Double thumbs up.

Slow Cooker Pumpkin Bread /

With temperatures dropping it’s time to pull out the slow cooker.  Made this Slow Cooker Pumpkin Bread, excellent toasted, then spread with whipped cream cheese for breakfast.

How to grind saffron /

Tried out a trick for cooking with saffron I learned from an Iranian friend who uses it often: run saffron fronds through a spice grinder or (supremely clean) coffee grinder.  Then, just before using, steep the saffron in a little hot water to make the flavor bloom.

Moroccan Chicken with Dates / momskitchenhandbook.comI put my first batch of saffron to work in this Moroccan Chicken with Dates. It tasted dreamy.


It seems lots of folks seem to think this is dreamy, too, since it sells like hot cakes at Trader Joe’s. Just one question, what exactly is “Cookie Butter”? It’s packaged just like peanut butter, but made with biscuits. Anyone?

How was your Week in Food?








11.09.2013 at7:52 AM #

Julie Blinkhorn

I love the sound of the moroccan chicken. Will you share the recipe?

11.09.2013 at7:52 AM #

Katie Morford

Hi Julie

The recipe was from Alice Waters’ Fruit cookbook. I tinkered with it by browning the chicken first, and adding a lot of lemon juice and some chopped preserved lemon at the very end. This link will take you to a similar recipe that is very well-reviewed. You could substitute a large onion for the shallots if you want to save time.


11.09.2013 at7:52 AM #


I will! Sounds Tasty!

11.09.2013 at7:57 AM #


i have wondered about cookie butter myself but not enough to buy and try. the chicken looks so delicious!

11.10.2013 at5:55 AM #

Julie Blinkhorn

Thank you Katie. I will be giving this chicken a try soon. I am new to your blog–and have been enjoying it very much. Just bought your cookbook as well and love it! Thank you for your inspiring recipes and advice.


11.10.2013 at5:55 AM #

Katie Morford

Thanks Julie. So glad you are finding some useful advice here. I appreciate your comments.

11.10.2013 at8:16 PM #

Jennifer Paine

I dip apple slices into Cookie Butter.

11.10.2013 at8:16 PM #

Katie Morford

Aha…I may just have to get myself a jar.

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