I blogged about the updated Whole30 Cookbook, Cooking Whole30, last week. I’m so in love with this book that I wanted to give you one more recipe to try!
Spicy Shrimp Twice-Baked Potatoes. All the yes! The coconut cream instead of the traditional dairy in the twice-baked potatoes made this even more decadent! The shrimp are wonderful! Both of my teenagers proclaimed this to be their favorite shrimp. I’m making the shrimp again with green vegetables. Hope you love it, too!
Ottolenghi: Flavor is the third book in Ottolenghi’s vegetarian series: Plenty, Plenty More, and Flavor. This is a gorgeous book filled with more delectable love poems to produce. Yes! If you adore or want to adore produce, you need this! All the dishes we tried were wonderfully complex, balanced, and filled with flavor. While quite a few of the dishes are an hour or two from start to finish, most of it is just an exercise in patience. Do this 5 minute step and come back in an hour to finish everything off. It is all worth it!
I’ll tell you all about all the dishes we tried in a minute. But first, let me share his recipe for Chaat Masala Potatoes with Yogurt and Tamarind with you. Don’t be fooled by their appearance. Two out of four of us think this is the yummiest in the book so far. The cumin, chiles and tamarind give this an amazing flavor. And his dual handling of the potatoes, first boiling, then roasting, gives them a perfectly pillowy interior and a crisp exterior. Perfection. A huge thank you to Ten Speed Press for letting me share them with you! I’ve added links at the bottom to all his books. The holidays are coming up, and these are the ultimate gift for any produce lover that wants to flex a little kitchen muscle. Prepare to crave what you’re supposed to eat!
The recipe calls for nigella seeds. Sometimes they’re called black cumin. If you’re a Penzey’s-head, they sell it as charnushka.
The State Fair of Texas is cancelled for the year, and our family always has a great time there. There’s tons of fun food, but I always get a roast beef po’ boy with debris gravy. And weird beer. Texas and Louisiana are neighbors, so there’s a lot of sharing. Whenever I make po’ boys at home, I use this recipe. PARASOL’S STYLE ROAST BEEF PO BOY RECIPE from NolaCuisine.com. Great blog! You may look at it and your eyes may get huge in horror when you read about simmering the roast and using Kitchen Bouquet in the gravy, but you just have to trust her. It’s so flippin’ lickable!
Okay, so hopefully I wont offend the author with my completely inauthentic use of her insanely delicious beef. But I’m a tinkerer. I’ve made her po’boys exactly as she commands in the recipe. So yummy! But, I’ve also turned it into a po’boy salad when I was in a more salad-y, less bread-y mood. It was awesome. Tonight, I’m using it in my 800 gram of produce challenge in my roast dinner. 345 grams per plate, which puts me at 1003 for the day. Woohoo!
Do you watch Milk Street? Christopher Kimball had Reem Kassis on as a guest to discuss her book, The Palestinian Table. She was talking about a 9-spice blend that she loves and uses in everything. I tend to really enjoy food with a strong spice focus, and Christopher Kimball gushed about the book, so I had to get my hands on a copy. I’m so glad that I did! Every dish we’ve tried has been lovely, and the dishes are pretty relaxing to prepare. Her flavors are wonderful, and it’s mostly at the nice and healthy end of the spectrum. We haven’t tried any desserts yet, but if you have a sweet tooth, she’ll tempt you for sure.
I’ll tell you all about the other dishes we tried, but first I’d like to share with you her recipe for Beef Patties in Grape Leaves. It’s a fabulous comfort food bake that will fill your home with glorious fragrance. And that fabulous 9-spice blend is part of the recipe, so you can taste that, too! Thanks to Phaidon for letting me share it with you!
A million years ago, or 23 to be slightly more accurate, my husband and I traveled around Spain, Portugal, and Morocco on our honeymoon. The trip was beyond amazing! The Prado Museum and Plaza Major in Madrid were fabulous. The salt-crusted fish and possibly skinny dipping on the coast in Marbella were delicious. And in Seville, we fell desperately in love with the flamenco shows and Maria Luisa Park. And the tapas and thick hot chocolate. Tapas everywhere. It’s a garlic-lover’s dream.
My youngest and I walked through Costco hungry yesterday. “Mmmm. Feel like brats?” She responded, “Um, yeah!” I’ve been in Texas for 10 years now, but I grew up in Wisconsin, and sometimes that need for brats just hits. If it were summer, I’d be talking to you about grilling them and tossing them into a beer hot tub, while enjoying an ice cold beer on my partio (like a patio, but equipped for fun. Cred to my friend Tracy for my favorite summer word). A few years ago, I had all my ingredients for the brat tub and it started raining. I love my grill, but draw the line at rain and tornadoes. With that, the Brat Tray Bake was invented. It was so awesomely cozy that it was an obvious keeper. It’s super easy, so kids can get involved and proudly bring trays of yum to smiling people at the table. Niiiice.
Okay, since there’s no tub of beer waiting for your brats on the grill, it’s imperative that you begin with fresh beer brat links. Plain and pre-cooked are right out. Don’t consider them. Unless you have to. Then okay.
I’ve included pics of my kid prepping everything below, because she cracks me up. Her coconut oil hair mask and onion goggle combo is quite the fashion statement, no? The onion goggles do work well, though. Okay, she glared at me….
Bon Bratétit! If you love it, come find me again! 😀