Although you aren’t to know it from my lack of posting, I have been continuing to eat amazing gluten-free food. Thank goodness.
Here is a recent dinner—tomato risotto. Risotto is one of those incredibly versatile dishes. You can have rich, hearty risotto in the depths of winter (see current winter storm conditions…) or light, delicate risotto in hot weather (I am currently thinking about a lemony shrimp risotto that I want to make sometime this summer).
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This has been a busy year, but I wanted to sneak in one more post before it’s officially over.
Earlier this year, when I was feeling nostalgic, I made oyster cheese toast. It features oozing cheese that’s flavoured with smoked oysters. It’s something my parents used to make regularly when I was kid. It was a way to use up bread that was going it a bit stale, and it was a fast meal to pull together at the last minute.
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I adore anchovies. I like using them subtly in dishes for the umami, but I love using them straight, as I do on pasta or as a pizza topping.
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Here was today’s breakfast feast. Featured are warmed grilled pork, fresh myzithra cheese drizzled with olive oil and dusted with oregano, scrambled eggs with feta and myzithra, a bowl of caramelized onions. The star of the show was the foccacia bread made using Bob’s Red Mill’s pizza crust mix. Not pictured are the mimosas, hot tea and thyme honey. I enjoyed the bread with lots of butter and honey.
I made this tuna salad today for a potluck picnic lunch. The weather was beautiful and the salad was perfect. I made it nice and lemony and it was a hit. The lemon and the arugula are such a good contrast to the beans and the tuna.
I mostly followed the recipe; besides adding extra lemon juice (I used the juice of two lemons), I also soaked my chopped onion in cold water to mellow it before draining it and mixing it in, and I added a third can of tuna.
Since I don’t have leftovers from this batch, I think I will have to make it again soon just for me.
This is my new creation–delicious Medjool dates stuffed with mini eggs and dusted with salt.
In the kitchen in my office, we have a counter where treats collect. One day, we had both mini eggs and dates, so I felt I had to stuff the dates with mini eggs. I pitted the dates and was busy stuffing mini eggs inside them when a colleague walking through suggested adding salt. Brilliant.
So the result is this delicious bite that features the creamy sweetness of the dates, milk chocolate with a candy crunch, and salt to tamp down the sweetness and boost the intensity of the dates’ other notes.
I like too that it is appropriate for Easter, Ramadan and Passover, all at once. Quite a happy accident.
Recently, my office just did something we hadn’t done in three years–have a potluck lunch together.
Because the World Cup was on, we made that our theme. We wrote out the names of the 24 countries that made the cut on slips of paper and then passed around a bowl for people to choose a slip from. My slip read “Serbia” and I knew immediately that I would make a version of cevapi, their spiced meat sausages.
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I made this pumpkin cheesecake for my brother’s birthday. It turned out beautifully. It is delightfully smooth and rich. Topping it with whipped cream and caramel sauce is actually unnecessary, but does make it look more festive. To make it gluten free, I used gluten-free graham crackers for this crust.
This recipe makes a pretty large cake and, for science, I have tested it and found it is a good breakfast cheesecake. I am looking forward to enjoying it over the next few days.
I love mayo on hot, crisp French fries. Even better is mayo with a bit of zip. I had some leftover steak from a dinner out, so I decided I needed to have steak frites at home. So for dinner I had cold, beautifully cooked steak with hot fries and tangy mango, and some red wine on the side. A feast!
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A Flour By Any Other Name 