I hope you love them as much as we do.Ħ months ago: Green Angel Hair with Garlic Butterģ years ago: How I Stock The Smitten KitchenĤ years ago: Braised Ginger Meatballs in Coconut Brothĥ years ago: Fig Newtons and Cripsy Tofu Pad Thaiħ years ago: Caramelized Brown Sugar Oranges with Yogurt and Potato Pizza, Even BetterĨ years ago: Why You Should Always Toast Your Nuts (Please!) and Obsessively Good Avocado-Cucumber Saladĩ years ago: Dark Chocolate Coconut Macaroons and Baked Eggs with Spinach and Mushroomsġ0 years ago: Spinach and Smashed Egg Toast and Bee Sting Cakeġ1 years ago: Over-the-Top Mushroom Quiche and Banana Bread Crepe Cake with Butterscotchġ2 years ago: Blackberry and Coconut Macaroon Tartġ3 years ago: Baked Kale Chips and Almond Macaroon Torte with Chocolate Frostingġ4 years ago: Artichoke-Olive Crostini and Chocolate Caramel Crackersġ5 years ago: Spring Panzanella and Lemon Yogurt Anything Cakeġ6 years ago: Arborio Rice Pudding and Gnocchi with a Grater I’m thrilled that this warmer weather means you might be able to cook some of my summery favorites in the book: zucchini cornbread and tomato butter, snow peas with pecorino and walnuts, cucumber salad with garlicky dill yogurt, clam chowder with bacon croutons, zucchini and pesto lasagna, and crispy chili garlic butter shrimp (our dinner tonight!), raspberry crostata, strawberry summer stack cake (my birthday cake next month), blondie chipwiches (in my freezer right now). Smitten Kitchen Keepers is six months old today! I just noticed the date and simply cannot wrap my head around the fact that a book that included a tour with 32 events in 22 metropolitan areas, a book that so many of you are still tagging me in photos of dishes you’re cooking from it daily, has only been around for 6 months. I should just stop cooking while I’m ahead, right? Together on a butter-toasted bun, this was one of our favorite family dinners this month and a rare hit with everyone. While it briefly chills, we make a quick buttermilk slaw, slice some pickles, and then, if you’re me (read: persnickety) and don’t love most bottled bbq sauce, you’re going to make a quickie version in the same skillet where you’re going to turn the meatballs into little sizzly smashburgers. First we make a chicken meatball mixture seasoned with scallions, garlic, and smoked paprika. So why am I channeling the year 2009? Sliders have been having a renaissance in my kitchen this spring because I finally realized their size is perfect for smaller eaters and makes for far more appetizing leftovers than, say, a cold burger with several bites removed, sogged into a day-old bun.Ī couple months ago, I made Jessica Merchant’s (delicious) sticky bbq chicken meatballs and had an immediate urge to return to the flavors, smashburger/slider-style, for a weeknight meal for a sunny spring day. Precious little burgers (the traditional slider) and more clever ones like meatballs and fritters would teeter with tweezer-applied toppings on tiny buns and unless you unhinge your mandible to engulf (slide?) your wobbly prey whole, it was a bit of a mess too. There was a moment a dozen or so years ago when sliders were all the rage on restaurant menus.
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