But out of respect for both my wallet and waistline, I cook most of our weekday meals at home. Since this too is, in it's own modest way, a quest of experiencing joy through my stomach, I'll share with you some of my latest dishes.
Before we jump in, let me clarify that I by no means consider myself a talented cook. I mean, In four years of cooking Thanksgiving dinner, I have yet to survive the day without burning or butchering something beyond recognition. With that honesty out there, I know delicious when I taste it. Here are a few ideas on how to bring it to your dinner table.
Crack Pie
Dessert first, that's my motto. This recipe comes from New York's famed bakery Momofuku Milk Bar. I snagged it from Bon Appetit, who kindly keeps it posted online here. I like to think of this treat as a cross between a buttermilk pie (in consistency) and pecan pie (in flavor). And, as Bon Appetit eloquently puts it, "Anyone who has taken a bite... immediately knows the reason for the sassy name."
This photo is mid-bake. I don't have an "after". It was eaten too quickly.
Root Vegetable Soup
For Christmas I gave Lane "Fire in My Belly," the new cookbook from Kevin Gillespie. This book is perfect for teaching at-home cooks how to to elevate their meals just a smidge by trying a few new ingredients and some trickier techniques. Kevin also has an amazing knack for find the God-given deliciousness in every ingredient and letting it sing. This soup was no exception.
This soup included parsnips, rutabaga, jewish artichokes and plenty of other veggies I don't typically buy.
So out of no where I decided to check your blog this morning.. and am I glad I did :) looks delish G, and superb writing :)
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