My Week in Food
I think the theme this time around might have to be salads and sweets, because that is what I got up to in the kitchen this week, including this Millet Chocolate Chip Banana Bread from Rise & Shine.
I brought the bread to a book signing at Bloomingdales in New York, where it seemed to work its magic. We sold every last book!
I can’t lay claim to these gorgeous loaves, though, served at a potluck brunch and book signing hosted by friend and food writer Cheryl Sternman Rule. That Sweet Potato Babka was the work of Mary Frances Heck, who is writing a cookbook on, that’s right, sweet potatoes!
Speaking of bright fall vegetables, I’m ready to dig into pumpkin season, starting with these pretty pumpkin muffins from Cooking Light. I will also be pulling out my recipe for One Bowl Pumpkin Bread (made, quite magically, in the slow cooker).
Now for the parade of salads. My daughter Rosie is hooked Blue Barn, a take out spot in San Francisco known for their terrific salads. We did our own at-home version of her favorite, packed with arugula, pickled onions, artichoke hearts, sun-dried tomatoes, crispy roasted chick peas, and grated Manchego with a mustardy dressing. Those artichokes and sun-dried tomatoes made me feel very 1992. I wore shoulder pads and got a perm for the occasion.
Trying to make the most of what’s left of tomato season here with another BLT salad: Salad greens, sliced tomatoes, bacon torn into bite-size pieces, croutons, generous wedges of avocado, and this vinaigrette.
This was the winner of the week, though, pulled together on the fly when I honestly didn’t think I had the energy to cook. I’m glad I did, since this arugula and delicata squash number is worth sharing and I hope to do that in the coming months. Stay tuned!
Lots of salady (is that a word?) things for this supper as well. I picked up falafel, tabouleh, and babaganoush at the Cheese Boutique in my little neighborhood. It’s run by a Lebanese man who knows his way around a kitchen. I filled in with grilled peppers and a tomato and cucumber salad.
I knew that salad alone wasn’t going to cut it on the day my youngest girl returned home from a five-day backpacking trip in the Sierras. Mac and Cheese was her request (salad on the side). Buttery breadcrumbs on top was my welcome home gift.
As always, I had good eats while visiting New York. I loved the simplicity of this Turkish Breakfast at a place in Brooklyn called Tekoa. It made my Turkish Toast from Rise & Shine feel very “on trend”.
I sent my first college care package to my girl in Boston. I cobbled together what I thought might go over well, including a batch of Cowboy Cookies, a tiny chocolate bar, a couple of healthy snacks, a container of a favorite new beauty product, and a flameless candle, since (thankfully) they don’t allow college kids to play with fire in their dorms.
Much of my week was spent steeped in everything pink. I’m working on a series of Valentine’s Day recipes for a magazine article that involved tasting enough creamy pink confections to last until February (which is perfect since that’s when the magazine will hit news stands)
How was your Week in Food?