Just a little spring brunch mood board for a morning I’m dreaming of. Poppies, morning cocktails, and a fresh basil cabonara would be heaven.
Entries Tagged as 'FOOD & DRINK'
Mac and cheese cannot go wrong when the sauce involves wine, chicken broth, and truffle oil. I once adapted this recipe (using only parmesan and gruyere) to bake mini macs with a cupcake tin. Big crowd-pleaser. / I’m not a huge fan of raw carrots, but when they’re roasted with awesome flavors, I love them. / What Katie Ate’s buffalo chicken looks gorgeous, and much more appealing than a pile of wings. / For dessert, some fluffy baked donuts would be pretty sweet.
Go Lakers! :)
I’ve never been much of a salad person–I’ve always found it hard to get behind lettuce as a base. Slowly, I’m learning to integrate heartier leaves (like kale), how combinations like super fresh lemon, garlic, and parmesan can make magic, and the power of a really great dressing. It feel almost adult. My favorite salad so far, hands-down, is the lemony kale chicken Caesar my boyfriend has perfected. We had some lovely red kale from my Summerland delivery last week, so he showed me his (pretty simple) recipe.
This being one of the few Easters I haven’t spent with family, I wasn’t sure what I’d end up doing (or eating). My boyfriend was recently gifted an awesome package of grits from his sister, freshly back from visiting the Carolinas, and we were discussing how best to make a meal out of them. It was quickly determined that they could not be used as a mere “filler” side dish, and we must construct a meal around them. And if we were having southern food, that obviously meant biscuits and gravy. And that meant a first attempt a hot chicken. And since I’d just gotten my first delivery from Summerland Produce, I figured we could throw in some greens for good measure. With my dear roommate around to help celebrate, we feasted for Easter. Here are the pretty simple southern food recipes we ended up using…
Marinate your chicken (our undying favorite is Trader Joe’s organic free range thighs, which are always, always, super tender) in 1 quart buttermilk, 2 tablespoons hot pepper sauce (we used a habanero/cayenne hot sauce), 1 tablespoon cayenne pepper, and whatever other seasonings you wish for 2 hours. We found that this didn’t turn out very spicy at all, and would do way more hot sauce and way less buttermilk in the future. Next, coat the chicken in a mixture of 3 cups flour, 2 tablespoons cayenne pepper, 1 tablespoon paprika, and whatever other spices you wish. Then, deep fry. Or, we pan fried the chicken and then baked it.
I kind of cheated, using Bob’s Red Mill gluten-free biscuit mix with Smart Balance, milk, and a dash of maple syrup. And I don’t even have a pastry mixer, so I used my hands.
My boyfriend has a special magic talent for making perfect gravy, but basically: Dice your favorite breakfast sausage, and cook it in a pan over medium heat. Add milk and seasonings. Add a little cornstarch-water mixture to thicken. Stir often and taste constantly, adjusting your amounts of things to your preference.
Remove stems from chard, toss with chopped garlic, red pepper flakes, and olive oil. Cook in pan over low heat until just wilted. You can also do this with kale or collard greens.
Mix 1 cup grits with 1 1/2 cups milk in a bowl. Boil 1 cup water. Once boiling, add the grits-milk mixture to it, and lower the heat to simmer. Maybe cover, because it splattered a low. Stir every once in a while until it becomes to consistency of cream o’ wheat. Add butter and pepper. (There are many more exciting varieties of grits out there, but we kept it simple in case the chicken ended up being super spicy.)
Warning: once you consume all this goodness, you will not want to move for the rest of the afternoon. Honestly, the most complicated thing we had to do was time it all to come out at the same time. I love learning to make the favorites I love to order in restaurants, especially since it lets you negotiate any healthier adaptations there are. We baked our chicken instead of deep frying, but used whole milk in everything. We used fake butter in the biscuits, but the real stuff with grits. Next time, I’d try to work in some fried green tomatoes and some kind of minty cocktail.