This cheesecake was in no way planned, and somehow turned out perfectly! I wasn’t even planning on cheesecake at all until I ended up with three packages of cream cheese that I picked up on super sale at our local supermarket. The idea for rhubard curd on top came from the bag of frozen rhubarb that’s been in my freezer for way too long. And the hazelnut crust? A gigantic bag of raw hazelnuts that I bought last week to make hazelnut cookies. But guess what? Nutty hazelnut crust is the perfect balance for sweet, custardy cheesecake filling, which goes perfectly with tart rhubarb curd. Guess what else? Eating a handful of toasted hazelnuts followed immediately by a spoonful of still-slightly-warm rhubard curd is a really good idea.
I love when meals just come together and end up delicious. The other day, I had some cabbage that had been hiding out in my fridge for over a week. I’d meant to make a nice spring-y coleslaw and just never got around to actually doing it. I really had no inspiration whatsoever beyond my slaw, until I remembered the soba noodles that I recently purchased (after looking all over Paris for them!). And guess what else? I had a box of frozen edamame in the freezer… And thus this Asian-inspired salad was born! Continue reading
I’m so ready for Spring! It was here, all warm and full of sunshine, and then it went away. Luckily for me, I managed to squeeze in the year’s first BBQ sometime in between rays of sunshine and rainclouds. I made something that clearly doesn’t merit a recipe, because it involved only cutting my bell pepper and zucchini in half, drizzling the veggies and my ribeye with olive oil, adding a generous helping of sea salt and a little bit of piment d’Espelette, and throwing it all on the grill. Easy, peasy, delicious. I was mmm-ing all through the meal, honestly one of the best I’ve had in a while. It hit the spot, and made me crave Spring (and even Summer) that much more. And guess what else makes you wish that winter was finally over? A fabulous, light, crunchy, salty-sweet salad made with leftover grilled ribeye steak!
So, I went to Vienna a couple of weeks ago! I’ve been meaning to post a few photos, because it’s been forever since I’ve added anything to the travel section of this blog, but I just can’t seem to focus enough to actually get it done. Maybe I should just throw a few photos up at random? Anyway, one of my favorite parts of the trip was all the amazing food we ate. The escalope viennoise, or wienerschnitzel gets its name from Vienna (Wien in German), and we ate plenty of it, along with spicy pork ribs, spaetzle-like pasta, lots of stewed meats and sausages (and maybe some amazing Indian food… Oops!). I let Jé do the grocery shopping for the week, and he came home with over 1 kilo of pork tenderloin. He does love his pork! Uninspired on Saturday and alone in the kitchen, I spontaneously decided to make schnitzel as a gustative souvenir of our recent trip. I had previously made schnitzel with chicken and flour, and this time used pork loin and a combo of panko bread crumbs and flour… It was so crispy and delicious, even heated up in the broiler later that night!! Continue reading
So, the strangest thing happened the other day. I was overcome with a sudden and uncontrollable urge to eat a tuna melt. I don’t think I ever ordered/made/ate tuna melts when I lived in America, and it’s certainly not one of the things that I miss about the US. I was grabbing a sandwich at the local chain “Paul,” when the guy in front of me asked them to heat his ham and cheese sandwich up. Since they serve quiche and pizza and stuff, they have a little Salamander-like broiler that is perfect for toasting sandwiches – something I never would have thought of asking! Inspired by the guy in front of me, I ordered the same thing. When it was my turn to pay, the cashier chatted me up about broiling sandwiches. She told me that she does the same thing, but that the only sandwich they don’t heat up is the tuna salad, although sometimes clients asked them to. She thought it sounded disgusting. I didn’t. The next day we just happened to have a nice baguette lying around, and some fresh, crisp fennel, and of course a can of tuna in the cupboard. I warned Jérôme that I was about to make him an American classic that, let’s face it, doesn’t sound very appetizing, and got to work. Continue reading
OK, who doesn’t have a soft spot in their hearts for spagetti bolognese? It was one of my favorite things to eat growing up and usually consisted of canned spagetti sauce, some ground beef and frozen (amazing!), greasy garlic bread. It was delicious. My roomate in college raved about her Mom’s famous spagetti. It was a big deal when I finally got to try it for myself during a weekend trip home with her. And now, guess what? I get to rave about my very own spagetti recipe. After years of trying to find a good canned sauce for bolognese and lasagne, I’ve learned to just use canned tomatoes, building flavors and seasoning myself to find the perfect salty/spicy/sweet/herby balance. This sauce also has red wine in it, which gives it tons of body and depth. It’s best when you take your time, but it can be made in a pinch and do the trick. Continue reading