I was going to write a review of Deep Run Roots, which I have been anticipating since I caught wind of its publication, but I cannot possibly write an unbiased review. I knew it from the moment I ripped open the envelope and held the enormous cookbook in my hands. You took me home.
This apple, cheddar, and maple granola stuffing is not only perfect for pork chops, but I’m certain it would be excellent in chicken and turkey, too. There’s tartness from the granny smith apple, sharpness and creaminess from the cheddar, and the perfect sweet balance from the granola and crunch from the nuts within. I highly recommend using a whole-grain, limited ingredient granola.
A Muffaletta Mary is Bloody Mary’s half-sister from New Orleans. She’s 1/4 olive salad, 3/4 tomato juice, and a smattering of other ingredients. Garnish with your favorite savory something and you’ve got yourself a hangover cure. If alcohol isn’t your thing, this would make an excellent gazpacho. It’s a thick pureed blend of briny, tomato-rich liquid. Serve with provolone toast, and you’ve got yourself an effective hangry cure.
The Gist: What the cookbook is/does well: clear, concise directions for authentic, complex Italian recipes What the cookbook is not: 30 minute meals or recipes made with packaged, processed foods Who this book is best suited for: the advanced home cook/lover of The Del Posto Restaurant Three words to sum it up: Intimidating but impressive. When it’s…
This sandwich is a mash-up of several of my favorite places, particularly the effervescent, sweet honeycrisp apples from the north and the sharp, creamy pimento cheese from the south. Smokey, thick-cut bacon, a generous amount of bitter baby kale, and a healthy smear of whole grain mustard make one of the most perfect, simply complex sandwiches you will ever eat.
In celebration of my blog’s 3rd birthday, I made a birthday cake (kind of). Fittingly, this recipe is a variation of Heidi Swanson’s Lemony Olive Oil Banana Bread because her blog (and this recipe) inspired it all. For my version, I subbed the dark chocolate for dark chocolate toffee, nixed the lemon, and topped the cake with a toffee-molasses glaze. I really love this for its simplicity, its not-too-sweetness, and its shape shifting abilities to act as a breakfast bread or dessert.