Braised artichokes - baked for an hour, covered, in an unctuous slathering of olive oil, white wine, olives, mint, garlic and orange zest. Make them on a Sunday night, use them throughout the week to make your lunches A-plus.
Mojo de ajo - let's discuss. It's a simple sauce made from olive oil roasted garlic cloves combined, primarily, with fresh orange and lime juice. You need it in your cooking repertoire. Here's a list of ways I used it this week.
I thought I'd attempt a slightly different type of post today - one that explores the theme of maintaining a blog over an extended time period. Plus a roasted cauliflower rice recipe - orange zest, hazelnuts, goat cheese, and wilted pea sprouts..
An incredibly moist and fragrant bay leaf pound cake from David Lebovitz's new cookbook. A perfect road trip cake.
A beautiful winter punch recipe. Made from prosecco, winter citrus, gin, and rosemary sugar. It's simple to pull together, beautiful, easy-drinking, but not overly-strong. you can use
A simple one-pan broccoli recipe I've made no less than three times in the past ten days - Parmesan cheese, tomatoes, orange juice, and oregano.
Rustic orange-scented oat scones peppered with currants inspired by a recipe in Romney Steele's new Big Sur-based My Nepenthe cookbook.
The best tempeh recipe I've highlighted to date - it features a simple ginger and garlic-spiked orange glaze that plays of the nutty earthiness of the pan-fried tempeh beautifully.
My go-to poppy seed pancake recipe. Made with buttermillk, a generous amount of poppy seeds, toasted sunflower seeds. Drizzled with an simple-to-make, chunky citrus syrup.
One of my favorite party-friendly ways to use hazelnuts. This butter-toasted hazelnut recipe uses toasted butter, fresh tyme and lemon and orange zest to add a simple yet sophisticated twist to a nut bowl.
Carrots tossed in a honey-kissed orange dressing, punctuated by toasted pine nuts, black olives and a hint of cumin.
This mashed sweet potato recipe is an all-time favorite, perfect for Thanksgiving. Plump vanilla beans, cream, orange zest, and butter are combined with sweet potatoes that have been roasted in the oven. A quick whirl in the food processor produces a smooth, creamy, subtly sweet puree haunted by the delicious vanilla and citrus undertones. The consistency is that of a thick frosting.
A lovely salad recipe utilizing a vibrant citrus and Parmesan vinaigrette. I did a demo of this salad at the San Francisco Ferry Building Farmers Market.
A beautiful beet salad, it can be done without the greens, or with just a bit of greens as a side dish. The vinaigrette is delicious, and the salad looks stunning as part of a larger spread. It would make a great addition to any winter buffet.