Here is the best of what the web had to offer last week:
- Something is afoot in France – what would Julia think? (New Yorker)
- How to tell if it’s time for new baking soda (The Kitchn)
- Recipe of the Week – Sticky Lemon Rolls with Lemon Cream Cheese Glaze (also from The Kitchn)
- My mother always told me there were 2 sides to every story…here is the scoop on high-fructose corn syrup (Princeton University versus Marion Nestle)
- 22 spring recipes from the LA Times Test Kitchen (LA Times)
I am about to state a fact that many of you who read this blog may have concluded on your own. I cannot photograph food. Yes, I can point the camera in the general direction of my subject and even manage to push the button. I just can’t produce those small works of art that you will find on so many other blogs out there. If you go here, here, here, here, here and most decidedly here, you will see what I mean.
Worse than my poorly lit, slightly fuzzy efforts are the nights where I sit down to a great meal and realize that my camera is resting peacefully in its case, unbothered by my exploits in the kitchen. To be honest, there are some fantastic dishes that have gone unposted as I didn’t have time/completely forgot to document them visually. For example, the Chicken Masala with Cucumber Raita and Roasted Carrots with Cumin Seeds we had on Saturday was truly great. The Braised Fennel in Cream from last week was a hit. The Bolognese Sauce on Sunday was one of my best.
So…new policy. Photos or not, here I come.
A photo that has nothing to do with leeks or gorgonzola!
Stuffed Chicken Breasts with Leeks & Gorgonzola
adapted from Canadian Living
- 4 chicken boneless chicken breasts (with or without skin…your preference)
- olive oil
- 2 medium leeks, white & light green parts, washed and chopped into half moons
- 1/4 c. cooking sherry (or you can substitute chicken stock or even white wine)
- 1/4 crumbled gorgonzola TIP: put this in the freezer when you get home, it is easier to crumble when it is really cold.
- 1 heaping Tbsp of fresh thyme or 1 tsp. dried thyme
- coarse salt and pepper
Here is some of the best the web had to offer this week:
Have a great weekend and enjoy!
I kept my promise to make this on the weekend, and I am so glad I did. I added some bits and pieces to Mark Bittman’s original recipe (and therefore deviated from the minimalist intent of the original dish) but I think my additions were very frantically-scrape-the-last-morsels-from-the-dish-into-your-mouth-when-you-think-no-one-is-looking successful.
Sauteed Chickpeas with Chorizo, Spinach and Mozzarella
Inspired by Mark Bittman
- 1/2 onion, medium dice
- 1 can of organic (they do taste better) chickpeas, drained, rinsed and patted dry
- glug of olive oil
- 1 large Spanish chorizo sausage, chopped up into 1/2″ cubes
- 3 c. fresh spinach, you can chop this coarsely if you want…I didn’t bother
- 1 Tbsp. sherry
- 2 large ripe tomatoes, seeded and coarsely chopped
- 1 c. mozzarella cut into half inch cubes
- 1/2 c. breadcrumbs
- coarse salt and fresh ground pepper