In Our Times

I couldn’t have conceived of a better culinary project for girls’ weekend than making croissants. I’ve been wanting to try these for years, and now that I’ve made them I’ve learned several important lessons:
1. You need a LOT of counter space
2. You definitely need a ruler
3. If you have a giant dog, crate him up
4. These are literally one of the best things you’ll ever make, but they require both time and patience
5. To follow up on that point– The depiction of Merrill Streep and Steve Martin making these in It’s Complicated is inaccurate, but they WILL make people fall in love with you.

My BFF Sue the sous chef, and her momma, and the great Dane, made these and ate almost every last crumb. There was definitely BLT ingredients involved for them, and pimento cheese, for moi. There was also chocolate in some of these bad boys.

The recipe (with helpful origami-style illustrations) came from the always amazing Cook’s Illustrated.

I will probably never eat a mass-produced croissant again.

There’s Hemingway in the background







Weekend recap

This weekend was filled with poorly photographed delicious food.
It started Friday night with a birthday dinner that resembled more a Rosh HaShana dinner. The recipe came from here, and it was, according to the diners, mmmm so good. The piece of brisket I used was just 2.5 lbs, so I made a half-recipe, but still cooked it for 10 hours. This was the way to go. I also threw in some Tapatío, which I recommend you do too if you like some kick.

The latke recipe also come from Smitten Kitchen, although in the frenzy of making these in time to come out at the same time as the brisket, it was not followed very carefully. Also, the potatoes were not shredded, but rather totally pureed in the food processor, and this was a GOOD thing.

For the next 30 minutes we were busy getting stupidly dirty eating these. I also heard some rumors that the rest of the brisket was stuffed into crusty bread the next day to make some Jewbans.

This carrot cake was just sitting there waiting until we were done

Some of us were much better than others at cutting the cake

Regardless, it was delicious

Then Saturday came, and with it some homemade Aloo Gobi

We ate it with Raita while watching Cake Boss

When Sunday night rolled around, I tried to keep it light with some fish tacos, but accidentally got too excited and made too many fixings. This is the slaw and mango salsa

And the Pico de Gallo and Guac

The fish was lightly seasoned with Adobo, and seared in a pan

Finally, all of the above plus rice and beans, cheese, and roasted corn went on the tortilla, and then were devoured, cumbersomely.

3 is a magic number!

The Ivy Gourmet turns 3 today.
Here are some other numbers: this is the 113th post, we currently have 68 friends on Facbeook, and the most visited day was January 3, 2010, when 100 people clicked.
Some goals for our fourth year: better pictures, more recipes, many more friends, more suggestions from YOU if you’re reading this.

For the sake of comparison, Check out the very first post, and look how far we’ve come. Today, here’s a variation on my rainbow quiche– this time with chard, butternut squash and leeks. Note that you can now like! tweet! email! posts, if you scroll down. Hope that you are eating delicious food today in celebration!

Roast the squash

Sautee those greens

Cool ’em

(Follow the rest of the recipe from the last post!)