I rolled right on past last Friday without My Week in Food, so have lots to share, starting with this bubbling cauldron of pasta sauce made for dinner with friends. Braised a five pound pork shoulder in four cans of San Marzano tomatoes, garlic, and chopped onion. After a day on the stove, I shredded the fork-tender meat and plunged a giant handful of chopped basil into the pot. Salt, pepper, chilli flakes. Impossible not to be good. The next day my friend Pam graciously dropped off a loaf of homemade bread, made using this 4-Hour Baguette Recipe from Food 52. It was “artisanal-bakery” perfect.
And the perfect landing spot for that leftover meaty pasta sauce topped generously with arugula. Dinner.
Then I high-tailed it to New York City for work that didn’t feel like work: teaching a “Mom’s Night Out” cooking class at Asphalt Green.
This was the more pressing reason for my trip: a visit with my sister and Baby Louisa, who isn’t such a baby anymore. I sharpened my hair styling skills.
Naturally there was no shortage of good food in New York, and the theme seems to have been “bite size,” including these tasty Japanese Tacos from Mama Samurai in Brooklyn.And these artful nibbles served at Donostia, a charming tapas bar (not to be confused with a charming topless bar).
This standout starter at Locanda Verde is one I’m planning to knock off in the very near future: Creamy ricotta, fresh thyme, with a little well of honey.
Like everything else in New York, even their water is hip. Here, served up in a recyclable flask. Sort of like the idea of swilling a flask of clear liquid on the soccer sidelines.
Home in my kitchen again with Oatmeal Pancakes, the recipe swiped from the back of a bag of Bob’s Red Mill oat flour, which confirmed my theory that some of the best recipes come off of packages.
School lunch one day when I had a few extra minutes to do a bit of chopping. Containers came home empty. Success.
I was the lucky beneficiary of a boatload of handmade Mozzarella after my oldest took a cheesemaking class with the Milk Maid. First up: Eggplant Lasagne much like this one from Cooking Light.
For lunch the next day, the Mozzarella went on an open-faced sandwich topped with cherry tomatoes I roasted for about an hour in a 350 degree oven.