A passion for food + fashion

Best in Side Show

In Food on November 25, 2017 at 1:11 pm

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With another fantastic Thanksgiving in the books, it occurs to me that the best sides from Thursday’s meal would be just as welcome at a holiday table with Prime Rib. My friend Elisha shared a snap from her Thanksgiving table, one to which turkey was not invited—in its place a perfectly prepared Prime Rib from Harvey’s Guss.

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Prime Rib is what my family has served for Christmas dinner for generations. And so of course I immediately zoned in on the touch of genius that her husband Jason’s bacon-wrapped asparagus brings to the party. Add to that my favorite Persian-inspired cranberry sauce with pomegranate molasses and mint, grilled Brussels sprouts, mashed potatoes, and an Italian bread and sausage stuffing (made with sage sausage from Gwen’s butcher shop), and we’re ready to relive Thanksgiving’s greatest hits come Christmas dinner. There is little I love more than family traditions, especially those shared around the table. What are your favorites?

Thankful for You

In Food, Recipes on November 13, 2016 at 9:23 pm

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Oh, hi there! It’s been a while. Thank you guys for continuing to visit the site (we are at almost a million views!!!!). So where have I been? I’ve been cooking, a lot, over on my Instagram feed. But with Thanksgiving approaching, which is my very favorite day of the entire year, I had a little more to say! This year we’re celebrating with a few of our favorite friends and combining two family traditions, and I can’t wait. I started planning the menu a few weeks before Halloween (like around Labor Day) but wasn’t allowed to talk about it out loud until November rolled around.

I’ve ordered our BN Ranch Heritage Turkey from Gwen Butcher Shop, which comes with Curtis Stone’s homemade cranberry sauce. And I’m buying the pies. There I said it. I ordered one of these Winter Luxury Pumpkin Pies from Valerie Confections, which uses roasted ‘Winter Luxury’ pumpkins and is topped with whipped cream.

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I had planned to make a pecan pie for my husband, because it is the only thing he wants at Thanksgiving really, but then I got to talking to my barista the other day and learned that Go Get ‘Em Tiger is making Brown Butter Pecan Pies with toasted California pecans, brown butter sauce and a whole wheat crust. Whoa!

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So what else will be on the table? This incredible Mushroom Thyme Gravy, for sure. It’s vegetarian and make-ahead. I put it together in the morning and keep it warm in a thermos all day.

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Both families are making a stuffing, and I’m going back and forth between three options for ours. Stay tuned! Mashed potatoes, check. Green beans, roasted carrots, check. My husband is grilling Brussels sprouts which he tosses in parm, and our friend Justin is mixing up Whiskey Sours and Shrimp Cocktail while we all cook. Would love to hear your must-haves for Thanksgiving, particularly if you have any favorite stuffing recipes.

Shakshuka

In Food, Recipes on January 4, 2014 at 8:38 am

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It’s a New Year, and we’re trying to eat clean during the week (tonight’s pork rib roast followed by steamed persimmon pudding and hard sauce will be another story). Last night I made a favorite Tunisian breakfast dish, shakshuka, for dinner. The flavors are so rich and indulgent with just a bit of heat, you’ll forget that this dish is totally guilt-free. The recipe comes from my current cookbook obsession, Jerusalem, by Yotam Ottolenghi. I modified only slightly (using canned tomatoes instead of fresh). This would serve four for breakfast, or two very hungry adults for dinner.

2 tablespoons olive oil

2 tablespoons harissa

2 teaspoons tomato paste

2 large red peppers, diced

4 garlic cloves, finely chopped

1 teaspoon ground cumin

1/2 teaspoon salt

1 28-ounce can of diced tomatoes, drained

4 eggs

A couple dollops of Greek yogurt

Heat olive oil over medium heat in a large skillet and  add the harissa, tomato paste, red peppers, garlic, cumin, and  1/2 teaspoon salt. Sauté for 8 minutes, until the peppers soften. Add the tomatoes, bring to a simmer and cook for another 10 minutes, or until the sauce has thickened.

Make four indentations in the sauce and then crack an egg into each. Use a fork to swirl around the whites a little bit with the sauce, taking care not to break the yolks.

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Simmer until the whites are gently set and the yolks are still runny, about 10 minutes (you can cover pan with a lid if you want to speed things up a little, but check frequently). Spoon eggs in the sauce onto plates, and serve with a dollop of yogurt on the side.