Archive for the ‘And On Wednesdays I Post Recipes’ Category
Boulettes (North African style) might be my new favorite food. In fact, I enjoyed this meal so much that I might break my self-imposed rule—I try not to cook meat for myself unless I’m having guests over—and make them. A new friend invited me over to his cool, Architectural Digest-style apartment to eat these tiny meatballs on Sunday night. I didn’t watch him make the sauce, but I know that he added bright, stewed cherry tomatoes and that he was missing a few of the spices. Despite these missing ingredients (definitely turmeric and maybe even saffron), these boulettes were fan.tast.ic.
Click below the jump for the recipe (and photo), courtesy of the New York Times.
As it turns out, Elizabeth Olsen might be more of a foodie than I am. She travels with her own seasonings (sea salts to be specific), has attempted to butcher her own lamb, keeps a warm spot in her heart for bolognese at Bar Pitti, and has a similar affection for/fascination with Eric Ripert. Take me to Il Buco, Lizzie; I am great company.
How amazing and delicious does this recipe look? I will be buying italian sausage and chopped pancetta from the grocery store this weekend to store in my freezer for hearty winter recipes. Will have to whip this recipe up on a Friday night during finals to impress myself.
Source: Wit & Delight
And on Wednesdays I post recipes. First up – this delicious roasted asparagus and chanterelle mushrooms recipe I found on Roost, my new favorite food blog. I will definitely be taking a trip (or multiple trips) to Fairway, Citerella, Agata & Valentina–all my old haunts for groceries–to pick up healthy foods and to bask in the fall produce. Though, I think asparagus is a spring vegetable. Maybe I should have gone with this aromatic roasted root vegetable medley…
“Delicious autumn! My very soul is wedded to it,
and if I were a bird I would fly about the earth
seeking the successive autumns.”
– George Eliot
- 3 tablespoons sugar
- 1 cup pomegranate juice
- Two 750-milliliter bottles sparkling wine, chilled
- 3/4 cup late-harvest white wine, such as late-harvest Riesling, chilled
- 2 oranges, thinly sliced crosswise
- 1 cup diced fresh pineapple (1/2 inch)
- 1/4 cup pomegranate seeds
- Ice cubes, for serving
- In a punch bowl, dissolve the sugar in the pomegranate juice, stirring vigorously. Add the sparkling wine and late-harvest white wine, then add the orange slices, diced pineapple and pomegranate seeds. Serve the sparkling pomegranate punch over ice cubes.
Sources: 1. Tory Burch, 2. Food and Wine
Yesterday as I was reading my friend’s blog, Nom and Glug, I remembered that I love avocado and grapefruit all muddled together. It’s so simple and.. fancy in a weird way? Add some lobster and arugula and it’s really a perfect meal for any time of year. Will someone come and make this for me while I study for torts and con law? Finals period makes me so hungry.
Because I am a terrible cook. Because an organization that I’m in is hosting a wine and cheese party tomorrow night. Because as a 1L representative on the executive board, I have to bring a dessert with me. Because as a person who never cooks I’m going to buy some Tate’s Chocolate Chip cookies to bring with me instead. Because I wish I had the skill (and the time) to make these.