The cooking technique I’ve been vogueing this week: Grating garlic. I LOVE fresh garlic. It belongs in most of the dishes we make. But this week I just had zero energy to go through the
obviously epic effort of mincing it. So, I peeled the cloves and rocked the finer-grade cheese grater (NOT our zester) with great results. If you’re looking for a way to make garlic prep easier, I HIGHLY recommend this one.
Tuesday – Chickpea Salad with Lemon, Parmesan and Fresh Herbs
I got a subscription to bon appetit as a part of my birthday gift last year, right? And while I’ve saved every issue (I mean, some of the stuff going on in there looks delish!), the April issue was the first one where I had the overwhelming urge to MAKE THIS DISH NOW. So as soon as we got home from Green Mill on Tuesday night, I set Marcus to mincing parsley with a vengeance and in 10 minutes, I had the issue of What To Eat For Lunch taken care of.
We didn’t have any fresh basil around, so that didn’t go in (though I could have chucked in a spoonful of pesto, you know?), but otherwise I basically just guesstimated on the ingredients (translation: did not use 1/3 cup of cheese…it was more like 3T) and made it happen.
The end product? Was like eating hummus…that you could shamelessly scoop up with a fork!
I’m sure you could have lots of fun using a different sort of cheese, zesting a lemon in addition to juicing it and all sorts of other merry-making, but in the meantime, PLEASE just make this now.
Wednesday – Chicken with Greek Herb Sauce from Nigella Kitchen
This week, it was really enough to survive grocery shopping on Easter weekend with our sanity intact. Plus, when you’re in the middle of the Passover-haze, it’s really hard to try to envision what you could possibly make once the holiday is over. Because otherwise, suddenly, the next few days look REALLY long.
So I had Marcus grab a couple of jalapenos and a bunch of parsley and cilantro at Cub, figuring that as they’re in basically everything we make lately, we’d be safe.
Obviously that was an inspired move as I’ve been craving the tzatziki-type sauce Nigella instructs you to make with dish this since the last time we made it.
So we listened to The Universe and went for it.
We were not disappointed. The yogurt in the sauce was basically there to stick everything else together. I mean, you could eat minced cilantro, jalapenos and garlic as a sort of salsa, but this is SO much better.
Friday – Olive Oil Cakes with Lemon and Thyme
- Yes, this one was extra glaze-y because it was my “tester.”
…Once again, I probably shouldn’t have waited so long to make this recipe. It was super-easy to make, looked adorable coming out of my mini-bundt pan and was absolutely delish.
Not that any of those things should have been surprising – when you mix olive oil, lemon and thyme, you kind of know you have it coming. It’s all in the specifics, really.
Plus, they were absolutely the perfect size to be a part of our royal wedding extravaganza.
Since I’m not exactly the Queen of Baking, I’m more than happy to add these to my arsenal – especially since they’ll just be to die for as a summer dessert! And they have a rather lovely look about them that would compliment any shower or potluck-type dessert tray.
Friday – German Breakfast Provisions
God, the eats we enjoyed this morning as a part of the royal wedding were absolutely wonderful. I don’t think we could have had a more enjoyable go of it if we had tried.
In the mix: salami, brie, cheddar, pickles, olives, apples, water crackers, spinach dip, strawberries, lemon cakes, croissants, toast, raspberry fruit spread, cherry preserves, orange marmalade, Nutella. Champagne. Orange Juice. Diet Coke. Coffee.
Did you eat/make anything special to celebrate the royal wedding?
What “crave” did you cook this week?