recipes
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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,
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Another week, another set of kitchen switcheroos. Mon 1/10: H – homemade ‘nduja/truffle pesto pizza. A – dinner meeting [more on this soon!]. Tues 1/11: lamb chops with Toro Bravo’s Warm Potato Salad With Vinegar & Chorizo. We usually get chops from Costco and cook them sous vide style in our Instant Pot at 132°
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This year, I’m going to attempt to share our weekly recipes. Maybe it’ll be inspiration. At the very least, I can better credit the food bloggers who inspire us. Mon 1/3: Colcannon Soup (aka Irish Potato and Cabbage Soup with Bacon). Flat 493 doesn’t do leek or onion and only very rarely shallot. And we
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It’s always feast or famine with posts around this joint, and today, it’s feast. And, yes, if you saw my Instastories the other week, I 100% saved onto to this post until appropriate for that joke. Anyway, I always say I am not a recipe creator. I can clean the fridge like no one else,
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Flat 493 was always a fan of home cooking, but with *gestures vaguely*, we have really stepped up our game. In embracing “good” this year and all the good we do in our kitchen, planning/hoping to share more of what we do. Some our faves thus far in 2021: • Half Baked Harvest’s White Wine
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While I haven’t been posting about them, collabs have still been happening. Collabs are basically where a bunch of people cook on a theme and use a common hashtag to share. As everyone’s favorite wizard turns 40 today, it was only natural we celebrate Harry Potter. One of the hosts is my Insta-friend Dora, who
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The next batch of collabs this January was, for me, conveniently dip focused. So, as per usual, I had some girlfriends over and made a day of it. • One of the regular foodies I connect with likes to say that “dairy is a crutch” so some of the other gals trolled him into hosting
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How in the world is it the end of January already? Obviously, I am starting off super well at celebrating what’s happening at Flat 493. As mentioned, I’ve found a great group of cooks and food photographers who come up with Instagram collaborations to challenge my menu – and iPhone photography skills! • Technique –
Ann Davis-Rowe 