emilyhanhan asked: loaded question for you, bb. favorite food-centric tumblrs?
This is a good question because you know me IRL and you know how distracted I get and how hard it is for me to decide. Let’s timestamp (as of 10/8/2013 at 12:07pm). Ask me again in a week!
For technique, I go to America’s Test Kitchen.
For straight up gastronomy porn, Kitchen Circadia.
Kindred spirit when it comes to the economy of ingredient use and general excitement about eating at home, Needs More Salt.
And for breaking, like the ramen burger, and other Japanese delights: Eataku.
Jenn's description — “economy of ingredient use and general excitement about eating at home” — is such a perfect breakdown of our home cooking philosophy.
Having a little bit of ice cream after dinner was my idea, but the presentation is all JMM: strawberry and vanilla ice cream topped with a graham cracker (just for JMM) and a sprinkle of crumbled lapsang souchong tea (for both of us).
September 15, 2013, 10:04pm
Slept through breakfast and lunch; woke up and made weird tacos: spigarello from our CSA sauteed on super-high heat along with scallions, a diced yellow bell pepper, and tamari, nestled into corn tortillas with a simplified version of these Madhur Jaffrey scrambled eggs we love.
September 15, 2013, 3:55pm
Arrived home so-late-it’s-early from a party, starving, and assembled the quickest thing I could think of: corn tortillas topped with a square of Kraft cheese, slices of tomato, smears of mayonnaise, and lots of pepper, toasted in the toaster oven. We ate them in bed along with two overwhelming bags of chips (lime and spicy cheese), then fell asleep.
September 15, 2013, 5:22am
Such a gorgeous and incredible vegetable-centric dinner:
- I was suddenly reminded of this carrot juice and avocado cold soup that we used to make all the time, and with a perfectly ripe avocado in the fridge it seemed like the perfect time to have it again.
- I’d been wanting to make these zucchini-parmesan chips for days; I kind of felt bad about half-assing the recipe (tossing the slices of zucchini into both the egg wash, which I made with a whole egg because I couldn’t bear to waste the yolk, and the breadcrumb-cheese mix in big batches instead of one by one; crowding them on the baking sheet; forgetting to flip them) until I saw how perfectly they emerged from the oven despite it all.
- JMM hadn’t had these long-sauteed garlicky green beans, which I made for the first time while he was away, so we made that too.
Those forks went unused — we ate the zucchini chips and green beans straight from the serving dish with our hands, vying for the browned parmesan crumbs at the end.
September 14, 2013, 7:36pm
A giant (and color-matched) breakfast hash of all the vegetables we needed to use up: a lone sweet potato, two yellow bell peppers, two ears of corn, some onions and zucchini, the bottom half of a bunch of parsley, and a million scallions. (While we waited for the bowls of hash to cool, we ate the bag of “potato-flavored snack” that I had bought for JMM in Koreatown a few days before.)
September 14, 2013, 11:06am
Back at the beginning of August, I suddenly had a flash of inspiration about a tart I wanted to make: a nutty, crumbly buckwheat crust, a creamy filling of goat cheese, honey, and salt, and halved apricots baked until juicy. There were no farmers’ market apricots to be had by the time I got around to making the tart and the storebought ones we found weren’t as tiny and flavorful, but it still made for an amazing breakfast served with fresh peaches and coffee.
September 13, 2013, 8:48am
An upside-down look at our CSA tomatillos and celery, oh, and also our dinner: fried eggs over panzanella with toasted cubes of the stale Laurie Colwin whole wheat bread and bacon fat-laden cornbread that I made the night before expressly for this purpose, scallions, two enormous (and, because they were cheap “seconds,” slightly squashed) heirloom tomatoes, a skillet’s worth of sauteed corn and zucchini, and the last of the good balsamic from JMM’s parents.
September 12, 2013, 7:56pm
That’s not lasagna, it’s this really incredible sweet potato and chard gratin! (I would love to try it again with creamy yukon gold potatoes some time.) We had it with piles of salad greens into which JMM had mashed an avocado, and plum cake for dessert.
September 11, 2013, 7:58pm
Just-okay beers (we’re both always so intrigued by beer brewed with spices, and always so disappointed at the result) along with Laurie Colwin’s easy baguette, a romaine salad with a mustardy dressing, this cucumber and chive kimchi from The Kimchi Cookbook (which was actually amazing), and a soft-boiled egg apiece.
September 9, 2013, 8:12pm