My Week in Food seems to be a lot about new discoveries, starting with this killer (and so easy) brownie recipe from Baking a Moment. There is nothing low-fat, whole-grain, low-sugar, or healthy about them, but they are a “worth every calorie” sort of treat. Since it wasn’t in my best interest to have a big batch lying around, I cut the recipe in half, baked them in a 7×7-inch pan, and cut them into small squares. They’re rich and dense, so a little goes a long way.
Another new one for me are these potato pancakes. They’re actually potato PEEL pancakes, something I came up with when I had a bunch of leftover peels from making these mashed potatoes. Save up your peels on Thanksgiving and use this recipe as your guide (Mr. Mom’s Kitchen is their biggest fan).
Also new on the scene is The Saratoga, a seriously pretty SF restaurant/bar just opened by my brother and his business partners. I’ve been working my way through their menu of beautiful drinks and tasty bar food, though I’ve yet to try the signature giant cocktail (with a built-in spigot) you can order to share with friends. GO!
Another newcomer: walnut milk. Leave it up to a San Francisco school to serve…. not whole milk or skim milk or half and half….at their open house, but walnut milk. Pretty good, too.
Big sheet pans of roasted wintery vegetables continue to be a regular in our house. They disappear quickly, particularly if I leave them on the counter for hungry kids while I’m making dinner. I’ve been using leftovers on lunch tacos, alongside eggs at breakfast, and in school lunches.
No matter where you stand politically, it’s been a heated time…and I for one have been in need of some comfort. These soft cooked eggs never disappoint.
Made a quick pickle out of the tiniest cucumbers from the farmers’ market by boiling vinegar and water in a 2/3 to 1/3 ratio with a spoonful of sugar and salt. I poured that over the cucumbers in a jar and stowed them in the fridge, where they make a great little snack or condiment.
A new twist on an old favorite: I added leftover roast delicata squash to Prosciutto Arugula Lavash Pizza. Love the combo of sweet squash, salty prosciutto, and peppery arugula. To be repeated.
Can’t get enough pomegranates now that they are everywhere in markets. This Pretty Pomegranate Sundae from Rise & Shine has been a breakfast favorite.
And I’ve been eating some variation of this salad at lunch for days: kale with olive oil and balsamic massaged into the leaves, then tossed with the seeds of a half or whole pomegranate (lots and lots of seeds), walnuts or pepitas, and goat cheese.
I don’t know what it is about moving into the colder months, but I find myself craving tropical fruits (or perhaps it’s really a tropical vacation I’m craving and the fruit is just a bandaid?). Either way, I updated my post on how to cut a pineapple. Perhaps it will make your life a little sweeter.
Having volunteered to make something for a public library auction, I decided to use my books as the springboard for breakfast- and lunch-themed gift baskets. Pottery Barn Kids kindly kicked in a bunch of darling gear for both baskets. Thank you PB Kids!
Speaking of libraries, I’ll be giving a talk and book signing at the Lafayette Library on December 1st at 6:30 (talk starts at 7). Come say hi. We’ll be serving a sparkling holiday cocktail and nibbles from Rise & Shine. Some of the proceeds benefit the library. I’m also slated for a book signing at Towne Centre Books in Pleasanton on December 6 at 9 a.m. Come! Rise & Shine makes a great holiday gift, people!
How was your Week in Food?