Photo Archive

Monday, March 17, 2014

double chocolate banana bread

double chocolate banana bread

I have a theory that Mondays are for repentance, for undoing whatever damages to your liver, psyche or saddlebags you’ve done over the weekend. They’re for getting back on the gym horse, resuming those eight daily glasses of water, and going to bed early. They’re for kale salad; they are not for chocolate cake. But, guys, those bananas that are one day from fruit flies are not going to eat themselves, and they must be addressed, which brings us to this.

what you'll need
mashed bananas

I joked earlier this year that I had a new mantra to address all future cooking indecisions: WWAE (What Would Alex Eat?), because my husband rarely chooses wrong. Thus far, it’s had spectacular effects: hazelnut-nutella linzer hearts, a chocolate-peanut butter cheesecake, and a dijon and cognac beef stew. (Don’t worry; my interests haven’t been fully occluded, see also: fennel and blood orange salad and stuck-pot rice — you know I can hear you snoring, right? — oh, right, and morning bread pudding with salted caramel.) And for years, he’s been angling me to put chocolate in my banana bread. “But why?” I’d demand to know. “Banana bread is perfect the way it is. Can’t there be one dessert that’s not improved by the addition of chocolate?”

melted butter

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Tuesday, March 11, 2014

broccoli, cheddar and wild rice casserole

broccoli, cheddar and wild rice casserole

Although my parents claim to have loved us, there were all sorts of delicious foods that my sister and I knew our friends got to eat in their homes that we were denied in our own, glorious meal-like substances such as shake-and-bake chicken, hamburger helpers, sugar cereals with colorful marshmallows, and popcorn in that thing that unspirals itself and expands in the oven, like, whoa. Childhood was tough! Even now as (theoretically) an adult, I routinely hear about wondrous foods that I have never even once experienced, such as the broccoli-cheese casserole that someone (was it you?) requested I try my hand at earlier this year.

rinsing wild rice like a pro these days
what you'll need + wild rice in the cooker

Unfamiliar with the dish, I asked around and it turns out, I really do seem the only person who has never had it. That said, among people I’ve interrogated, reviews are mixed. One friend gushed that it was the only way he’d eat broccoli growing up, another asked me to please bring it back in style, but the girl at the coffee shop this morning said it “smelled disgusting and was often made with Cheez-Whiz,” (sigh, another magical food on the Denied list). And it would be journalistically irresponsible for me not to mention that the dish was called out by name by Cook’s Illustrated founder Chris Kimball in a New York Times op-ed in the days after my beloved Gourmet magazine folded as an example of the web failing to live up to its promise. “Google ‘broccoli casserole’ and make the first recipe you find,” he challenged. “I guarantee it will be disappointing.”

ready for assembly

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Thursday, March 6, 2014

kale and quinoa salad with ricotta salata

kale quinoa salad with ricotta salata

It’s not my best quality, but I have a hard time talking about kale or quinoa with a straight face. When an ingredient is everywhere, when it is treated as if it were the answer to all food questions — what might feed us dinner/a kid be tricked into eating in muffins/be juiced for longevity/and possibly even save the earth — I can’t help but want to rebel against it and both of these ingredients, these darlings of the farm-to-table circuit with their ubiquity on nearly every restaurant menu in lower Manhattan and upper Brooklyn, make easy targets. I know, I know, I should grow up and stuff.

we need more photos of food as it looks directly from the fridge
really well-toasted almonds

Fortunately, I took what should be clear from the preceding paragraph was probably an overdue mini-vacation this past weekend, someplace warm and sunny, someplace that involved flip-flops. Do you mind if we take a brief but gratuitous mid-article daydream break?

vacationall iever wantedvacationall iever needed

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Friday, February 28, 2014

morning bread pudding with salted caramel

salted caramel upside down french toast

We should really talk about this. Promise you won’t get mad, okay? I came across this for the first time twelve years ago. I’ve been blogging here for almost eight years, which means I had ample time to tell you about and just didn’t. (I kinda feel like a kid right now who forgot to mention that they were flunking Spanish until report cards came out. I’m sooo grounded.) It gets worse. I finally made it on New Years Day for brunch and it was promptly declared one of the best things I’ve ever made, which is kind of rude. I mean, the lasagna bolognese can hear you! I still didn’t tell you about it, reasoning that it is Not Acceptable to talk about carbs, fat and refined sugar in the time of Resolutions. And then, late in January, we had another brunch and I made it again and still I held out. Sheesh, even I think I’m kind of a jerk right now.

mixed citrus salad
and also spinach strata, blood orange mimosas and bloody marys

Enough is enough. If you think it about it, it was always just a matter of time before two of this site’s great loves — French toast, or if you wanna be fancy, morning bread pudding, and salted butter caramel — got together to become something greater than the sum of their parts. This is basically French toast destiny.

getting ready to make caramel

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Monday, February 24, 2014

dijon and cognac beef stew

dijon and cognac beef stew

I don’t mean to shock you, I mean, I do hope you’re sitting down for this, but it turns out that when I asked my husband to choose between a caramelized cabbage dish, mushroom tacos, or a beef stew whose ante had been upped with butter, bacon, Dijon, cognac and a splash of red wine as his ideal homemade Valentine’s meal, he chose the beef stew. I could hardly believe it either. I mean, between my delivered flowers, his cufflinks and the kid’s heart-shaped candies, I might have to mix things up next year just to rage against predictability.

what you'll need
rendering the bacon fat

This isn’t just any beef stew, however. This stew is fancy. It’s luxe and lush and so intensely flavored, if you’re anything like me, after one bite you’ll forget every crock pot attempt that yielded thin broths, tough meat, weak flavor and, always, unevenly cooked vegetables (potato mush and still-rubbery carrots, sigh), or at least I did. It will an excellent consolation prize for a winter you’re totally ready to be done with, pretty as it can occasionally be.

snowy february

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