Feliz Cinco de Mayo. Today is the day for Margaritas, Salsa, Guac and Queso. I want to tell you that I have a great queso recipe for you, but the truth is I made 7 different versions last month and didn’t like any of them. So my quest continues. I did manage to make these delicious lamb tacos with fenugreek aioli and preserved lemons though. Fenugreek and lamb is my new favorite combo, it’s just right. So even though I don’t have a proper queso recipe for you, I hope you’ll accept the humble taco instead.
Double Chocolate Fudgy Brownies
My eldest baby turned three on Monday. He went back and forth for a few days on wether he wanted a cake with salami or brownies. Ultimately he decided on brownies, so I did at least three test runs to come up with these double chocolate fudgy brownies. You know, for science. Also I wanted him to see the wisdom in not selecting a salami cake.
Roasted Asparagus Soup with Lemon Thyme Crème Fraîche
I made this roasted asparagus soup with lemon thyme crème fraîche a couple of weeks ago. My three year old refused to eat it. Eventually he did (read about it in the blog). Despite my son’s imprudent belief that the asparagus soup would kill him, it did not. And it’s delicious to boot. I don’t know what more you want in life than soup that doesn’t kill AND tastes good.
How to Make Preserved Lemons
When Joe and I were in California in January I mentioned all the citrus everywhere. My in-laws trees were almost bent in half with all the fruit hanging from their limbs. Before we left to come home, I grabbed two grocery bags, filled them, and stuffed them into my already overpacked suitcase. This made Joe mad but I insisted, claiming the virtues of the fruit of the land that he is from. He insisted I was crazy. We’re probably both right. When I got home, we used a few, but most of them I turned into preserved lemons.
How to Make a Morel Cream Sauce
I live in extremes. Usually at least once a week we have rice and beans, macaroni and cheese, frozen pizza and hamburgers. It’s the stage of life we’re in. I need to cook fast and within a budget. I do try and include salad and at least one vegetable. (Which lately tends to be asparagus. No joke last week we had roasted asparagus four days in a row.) Life is full and I need to maximize time and money. And usually at least once or twice a week I try and cook something a little more interesting, something a little decadent, something that lets me try something new. Last week that looked like roast lamb with a morel cream sauce.
Chocolate Crème Fraîche Cake with Crème Fraîche Cocoa Nib Frosting
I made this chocolate crème fraîche cake to celebrate Remy’s birthday. It was his first taste of chocolate. He seemed ambivalent about it which is fine by me. More chocolate for me kid.
The Grapefruit Gin Cocktail
My whole family came to town for Easter weekend. We celebrated and feasted, it is always fun having them around. Half way through Saturday we ran out of oranges and bourbon (we’d been drinking old fashioneds, obvi). We did not run out of gin and I had a stubborn grapefruit still sticking around in the fruit basket, a remnant of winter citrus recipes. Gin and tonics, while a classic, can be very vanilla and we wanted something slightly more interesting. So, Joe peeled off a section of the grapefruit, lit the oils on fire and added some bitters to his gin and tonic and voila to make a new favorite drink: grapefruit gin cocktail.
Bagels and Lox with Roasted Heirloom Tomatoes
Is anyone else’s three year old acting like you a pre-teen lately? Seriously, if I have to tell Marston one more time to pick himself up off the floor and stop crying (no, you cannot drink milk out of a candle with a pencil straw. THAT’S NOT EVEN A THING.) I’m going to lose my ever loving mind. When he does this, I remind myself that Saturday is coming and with Saturday comes my favorite meal: brunch. We’ve been eating a lot of bagels and lox with roasted heirloom tomatoes and I don’t hate it.
Maple Bacon Blueberry Brussels Sprout Hot Cakes
Okay, listen, don’t get all judgey-judgey on me. Don’t hate it till you ate it. Don’t knock it till you’ve tried it. Seriously, not only is it so delicious, you even get some good vitamins, on account of you know, the sprouts.These maple bacon blueberry brussels sprout hot cakes are a game changer for your Saturday morning brunch.
Chocolate Bourbon Caramel Ice Cream
I have been on an ice cream kick lately which is great for soul, bad for my bottom. I try to make it only when we’re having company so I don’t sit around and eat it all. Problem for my bottom is that we’ve had a lot of company over the past few weeks. OH WELL. There are worse things in the world than eating delicious chocolate bourbon caramel ice cream.
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