Sami Tomimi and Yotam Ottolenghi’s cookbook “Jerusalem” is a smash hit, and rightfully deserved. The book is full of the brightest, most beautiful photographs of the colorful food of Israel. I have a list of dishes I want to make from it, but this was the first one I attempted– primarily, it used ingredients available at Trader Joe’s (no need to drive far and wide looking for a particular spice that would make or break a dish) and secondly, because it sounded delicious.
I first started to love leeks over the summer, when I first tried the leek quiche at the bakery I work at. When my stomach rumbled during my seven hour shift and I couldn’t bring myself to eat another croissant (the only way this sentence is not blasphemous is if you ate the amount of croissants I did), I would stealthily go for the leek quiche. It’s an insanely delicious quiche. But that’s another story.
These meatballs are quite the lengthy production, but they made for a pleasant Saturday project in my kitchen. They are a bright and citrusy version of an old favorite- more leek than meat, actually. I’ve stowed the whole batch in my freezer and will whip it out to make more of these naan meatball subs- garlic naan (thanks Trader Joe’s), plain Greek yogurt, parsley garnish. Yum.
I made this dessert mostly as an apology to my sister after I served her gross gnudi for dinner. These cinnamon squares came from Smitten Kitchen, and I’ve been eyeing them for a while. They’re sort of a mix between gooey butter cake and a snickerdoodle.
I baked them towards the longer end of the suggested baking time, so mine came out more cakey. I will definitely make these again but bake them for a little less time so they’re a little more gooey! The cinnamon-sugar crunch on the top just makes it.
I’m not a huge fan of eating healthy. My general eating philosophy is “this isn’t that bad,” having little to no regrets when I actually do eat something that bad, and working out frequently. I just find healthy food incredibly boring and I don’t like most vegetables. But I decided to try something actually healthy tonight, and made a quinoa bowl. In it was avocado, sweet potato, garlic, scallions, and a poached egg, topped with lime juice and lots of pepper and flaky salt.
As far as healthy things go, it was pretty good, except for there was just A LOT of it and it made it kind of tedious to keep eating something I wasn’t totally stoked about eating in the first place. This was a half cup of quinoa and cooked into a HUGE amount of quinoa, so I’ll probably halve it next time I make it.
I sound like I’m talking a lot of smack about this quinoa bowl, but it was really quite good. It’s just out of the comfort zone, you know. Until next time, healthy things!
Marcella Hazan’s tomato sauce smells like my mom. Not that she smells like tomato sauce, but I always associate the smell of it with dinners she makes. I remember that sauce all the time but I’ve never made it. Honestly, why do I bother with any other sauce? It’s so simple, so rich, so complex with only 3 ingredients. For those unfamiliar, it is nothing more than a can of whole tomatoes, a halved onion, and butter simmered for 45 minutes. In my opinion, this sauce is nothing short of an incredible culinary feat.
I also have been wanting to make Smitten Kitchen’s spaghetti pangrattato with crispy eggs, but that spaghetti does not technically have a sauce. I worried whether or not adding these flavored breadcrumbs to this perfect, simple sauce would distract from the sauce’s simplicity or soften the crispy breadcrumbs. But I just decided to go for it. It was very very good, but this sauce’s richness truly doesn’t need anything else. I’ll make Deb’s normal crispy egg pangrattato very soon!
Though I may need to pump the brakes on the pasta.