food
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Yeah, so week 14 doesn’t get its own post because it looked like this: One day of easy sautéed shrimp with air-fried polenta [from an old Trader Joe’s cookbook] and a simple arugula salad side, one day of the-restaurant-we-planned-to-go-to-during-Hampton’s-tech-week-before-my-rehearsal-is-closed-so-let’s-go-to-the-food-hall-for-the-second-time-in-three-days, one day of not even homemade pizza, but Domino’s, and then….? The highlight of the week…
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Mon 3/28: fried ravioli and bresaola salad. We needed a quick and easy meal. Frozen fried ravioli and cured meat to the rescue. Bresaola and arugula salad is one of our favorite things from our Italian honeymoon. Note to self moving forward: don’t make the whole bag of ravioli. You will regret it. #agingisnotfortheweak Tues…
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Mon 3/21: lamb chops and Mediterranean salad. As always, lamb for 132° for an hour forty-five, as inspired by this post. Our salad was Trader Joe’s marinated chickpeas with cucumber and artichoke hearts. The fresh and canned veg balanced out the heavily processed chickpeas. Splashes of lemon juice and red wine vin brought it all…
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Sorry if you’re getting an email about this post twice. Don’t WordPress after midnight, kids. Welp, between tech for RAGTIME and Hampton going back into rehearsals for his COVID- and ice-delayed show, dinners this week were much more on the “get it done” side. EXCEPT: octopus. I had almost definitely never tried octopus before Hampton…
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Mon 2/28: steak and eggs with asparagus and hashbrowns. There were potatoes and asparagus and eggs from Well Rooted Farm to use up, so we decided to try to perfect hasbrowns… and missed a crucial step in the de-starching process. Still delicious thanks a Smoke City Meat bavette. Tues 3/1: French Country sausage and artichoke…
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Whew, where the heck did the past two weeks go. I’m in rehearsals — which I just realized I haven’t actually written about. Ok, more on that this week. Anyway, six hours of call on a Sunday definitely gets in the way of my sharing recipes with… all five of you… esp. as Sunday is…
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Mon 2/7: Beer Braised Chicken Thighs with Apples and Greens, creamy goat cheese polenta. We love a chicken thigh recipe and tried this from an online acquaintance, since it had been a bit since our last variation. It’s a good thing chicken thighs are so forgiving because we made errors bc we totally got distracted…
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Mon 1/31: Pretzel Schnitzel with Mustardy Brussels Sprouts Slaw. We don’t do Mayo, but I love a Brussels salad with lemon, EVOO, and parm, esp. paired opposite a heavy meat. We added creme fraîche to this and Hampton firmly joined me on team raw sprouts. He also mixed some creme fraîche and mustard for a…
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Mon 1/24: turkey/cheese frittata, arugula salad. Our friends at Well Rooted Farm gifted us extra eggs with this week’s order and a frittata to use up some deli turkey, bacon, and some random cheeses was perfect. Bonus: lunches! I always turn to this article for proportions. This was Hampton’s first time making a frittata and…
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Mon 1/17: Farmer’s Pasta, salad. Continuing our icy weekend with baked pasta. Based on reviews, did 5 c. milk, 1/2 c. heavy cream, and a few more splashes of milk ‘til it felt right, along with fewer breadcrumbs. Reviews were right: it is hella heavy. The fresh herbs helped. Lessons learned. Tues 1/18: pork tenderloin,…
Ann Davis-Rowe 