What I was reminded of this week…the fact that if I am eating with people other than just Marcus, I completely lose my mind when it comes to photographing food. Which is to say that I don’t do it.
Anyway, Passover ended on Tuesday night and suddenly we could eat like we meant it again.
Monday – Matzo Pizza and Salad
Katie and I get together regularly for dinner and she was kind enough to come over for the last night of Passover because going out during the holiday is…tricky.
While I totally neglected to capture my matzo pizza in action, you can see it here or you can just imagine a Lunchables Pizza kit from elementary school v2.0. Throw a little salad on the side like we did and you can call this dinner the total package.
Wednesday – Pan Roasted Chicken with Harissa Chickpeas with rice Roasted Cauliflower with Brown Butter from Ruhlman’s Twenty
Like I said, I completely forget to photograph my food when others are around. In this case, Dad was over for dinner. I always try to serve him something new when he comes by. We all know that this dish is a favorite, so it was an easy choice.
I am pretty sure that the amount of brown butter that happened to the cauliflower negated any nutritional value that it may have had. I mean, maybe the fiber was still intact? That being said, I would prepare cauliflower this way again in a heartbeat. Marcus and Dad both loved it and it was a very cozy side dish.
Thursday – Apple Jalapeno Dutch Baby from The Homesick Texan’s Family Table with Maple Glazed
Bison Turkey Sausage from Damn Good Food and avocado
The way I was raised, we call the Dutch Baby a Pannenkoeken. I remember eating them at the eponymous restaurant, I remember Grandma Boots making them for me in her kitchen.
In fact, I’m pretty sure that the cast iron skillet I made this “Dutch Baby” in was the same one in which she would have cooked them for me. Would I have paired apples and jalapenos together outside of a slaw? Probably not. But the spicy-sweet worked because Lisa is a genius. Of course.
The Maple Glazed Sausage recipe is from the Hell’s Kitchen cookbook. Though it’s written for bison, like everything else, I made it with ground turkey. The first half of the batch went into the sausage bread I made for our New Year’s Day Hell’s Kitchen-style brunch. The second half of the batch ended up here.