Belatedly

I finally downloaded photos that have been on my phone since October, which is incredibly embarrassing but true. I found these pretty images of red pepper penne, a great recipe that does not reheat well. Make it when there’s a bunch of you to eat it on the spot.

Make sure you disable your fire alarm before roasting

 

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Tout de Suite

Hello long lost readers. It’s hot as hell in Washington, DC, so when it came to making a French-themed fete for Bastille Day, Coq au Vin was out of the question. Essentially anything Julia Child would make was out of the question. We needed light, refreshing, and fresh. So the dinner I ended up making was more of a French-inspired dinner, but with lots of good stuff from all over.

It began in the early afternoon with some prep. Pate Brisee in a food processor, i.e. the best kind:

I also made some basil sweet syrup (more on that later…)

And of course, very slowly caramelized onions

The meal commenced with this plate of goodies (with Manchego, Havarti, Jarlsberg and Feta)

It continued with a little appetizer of stuffed fried zucchini blossoms  (I stuffed them with red onion instead of shallots)

It went on to this onion tart

But we couldn’t help and have a drink before digging into the tart. My sous-chef/best-friend/cocktail-master/benetton-twin made this gorgeous Blackberry Caipirinha

Which was a perfect summer drink

And then proceeded to pull the tart out of the oven, burn my arm really badly, drop the tart face down, which meant we ate this instead. It was still delicious but a bit on the salty side.

Luckily, the faux Niçoise was still real pretty

Dinner ended with delicious grilled peaches, honeyed mascarpone, and the delicious basil syrup (an amalgamation of three recipes which worked real well)

And to all, bon nuit!

Unemployment=Delicious Food

Well, that’s a pretty unusual outcome, but it is only to be expected in my universe of unusual outcomes. With graduation behind me (time!), the onset of summer (beautiful produce!), and the abundance of hungry friends (friends!), I present to you, the first awesome meal of summer. This was to celebrate one of my favorite people, and we were joined by the two other favorite people with whom I reside. Come to our home for food. There’ll be cake here almost 87% of the time. I’m not sharing these recipes (all my own) because then you would have no reason to come visit me.

First course, yellow heirloom Gazpacho (with a lisp)

Salad course, Avocado and Grapefruit salad

Main course, super-salty goodness of a pizza. Potatoes, Mozz, Pecorino, and Spinach.

Finally, a strawberry clafouti. (Okay, that’s a lie. I made this a couple of weeks ago for brunch, and to be honest it was disgusting. But, it wasn’t my recipe, so whatever. And it photographed really well. In reality last night we had coffee ice cream covered in decaf freshly brewed espresso, that WAS my idea, and it was delicious. I commend me).

The day after

Happy thanksgiving to all! And if you’re reading this, thank you so much for supporting the Ivy Gourmet and me, it means a lot.

I had the amazing privilege of being invited to spend Thanksgiving with my friend Maud Arnold‘s family. In her grandma’s house in DC I always meet the nicest, most talented, interesting people, and this time was no different. It’s also a place with lots of delicious food, and Maud, in addition to be an internationally renowned tap dancer, is also a killer baker, so I had to bake to impress, and so I made this cranberry cake:

I was a bit worried about the fact that the cranberries are completely unsweetened, but it turned out that they came out perfectly tart

Of course, I did dust it with confectioner’s sugar

Even Iza, Maud’s amazing grandma, approved

But then on the day after thanksgiving, I was totally in the mood for cooking. But what do you eat on the day after you stuffed your face?
Well, here’s the answer. You make this delicious, unusual, refreshing brussel sprout slaw. I didn’t mandolin the brussel sprouts, because I have the tendency to usually send my fingers down the mandolin, but I just chopped it with a knife, and it was just as good. HIGHLY recommended.

I also made this pasta which has one of my favorite combinations: butternut squash, leeks, and goat cheese. I’ve made a risotto with those three before, but this may be better, and the orecchiette pasta holds the sauce really well. Also, HIGHLY recommended.

And, since the weekend was shot anyways, I made dessert. This is a delicious corsican cheese goodness, that tastes unlike anything you’ve ever made, and only has 5 ingredients. You guessed it, HIGHLY etc…

Free falling

On a very crisp fall day I had the pleasure of getting all these things at the farmer’s market.

But what to do with them, you wonder?
Well, a good first step would be to clean, peel and cut

Season with salt, pepper and olive oil and spread evenly on parchment papered cookie sheet

By the way, I suppose I should say that this is a mix of: white, red, and purple potatoes, sweet potatoes, carrots, turnips, yellow and white cauliflower, red onion and garlic.

Bake in 450 for about an hour, eat hot, cold, in soup, with chicken, pretty much, anyway

Perfect for those of you who are prepping for Thanksgiving.