I’ve been cooking a suprisingly large amount recently, considering how (otherwise) busy I am. I think it’s a coping mechanism. Rather than dish on the details of full meals, I’ll hit a few highlights.

  • I have a new favorite mashed potato trick. After mashing and seasoning to taste, dump into a baking dish, top with a hard cheese, then toss under the broiler until crispy. Slice, scoop out of the pan, and serve as crispy-topped squares. Got Amber’s coveted “best mashed potatoes ever” rating.
  • I’m going to have to spend more time with Mario Batalli’s recipes. The sauce in this recipe blew my mind. Dates, reduced balsamic vinegar, anchovy paste, olive oil, thyme and red wine marry explosively well together.
  • I picked up some grassfed bison steaks from Santa Monica Farmer’s Market. (It’s a new stand.) De-licous. I liked it more than Amber did, she would have preferred the equivalent cut (New York) of cow. It made me want to try some grassfed beef!
  • I very much enjoy the wines of Qup

    Jul 2, 12:47 PM − Posted in

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