Lots of green in Walker and Addie's lunches these days. Amanda describes one of her warm-weather standards: My springtime cheat: artichokes, asparagus, and peas. I use frozen artichoke hearts and peas, mix them in a saucepan with lots of olive oil, thyme, a smashed garlic clove, and salt, then cook them, covered, over medium high heat, just until heated through and any liquid is cooked off. Then I take the lid off, let them cool until just warm, and fold in thinly sliced asparagus. It stays a little crunchy, which I like. I make a bunch and keep this in the fridge all week, adding lemon juice or sherry vinegar, plus more oil, when serving. Here, I paired it with Moonlight Chaource from The Amazing Real Live Food Co., and triple chocolate espresso cookies for dessert.
Jenny finds a cookie to win the whole family over.
As Emily Fleischaker points out in this article from Bon Appetit, we go to restaurants to eat food that we can't make at home. And, I'd like to add, because every once in a while you order something that totally reimagines what you thought food was supposed to be. The radishes with butter and salt at the NoMad Hotel are exactly that edge case. Butter is gently tempered -- melted slowly to stay creamy instead of liquifying -- and liberally salted, then one by one the baby radishes are dipped whole into the butter and left to set. The result solves a dilemma that has faced Francophile radish-and-butter eaters since the dawn of time: how do you make sure you have a little bit of butter with every bite of radish? Problem solved. Butter-covered radishes...kind of like chocolate-covered strawberries, right? Just for fun, we put the choice between the two "something-covered somethings" up to our staff and got the following results: Amanda: Please don't ever put chocolate near my strawberries. No wire hangers! Merrill: Anyone ever tried radishes dipped in chocolate? Nozlee: I'm 100% in the butter-covered radish camp. Kristy: Team Radish!! Peter: I come from a split household. My sweet tooth says strawberries and chocolate but we served radishes and butter at our wedding per my wife's request. Hmmm... has anyone thought of buttering their chocolate? Jennifer: Second for Team Radish! Stephanie: Even I'm in the radish camp on this one. And we all know how I feel about chocolate. Kristen: Sorry, team radish, you New York Elites. Team strawberry FTW -- and we all know how I feel about butter. Amanda Li: Radish is a vegetable. Therefore, I'm team Choco Strawberry. Jenny: Isn't this a little like asking, "Would you prefer to lie on a beach and have no one talk to you, or go to a beautiful mountain and have no one talk to you?" Both are great, but totally different. We're not really sure who the winner is here, but I think the Jenny-ism says it all. You *Can* Judge a Radish by Its Cover from Bon Appetit
What's for lunch in the twins' lunchboxes today? Looks like a really good one! The grain salad you see is couscous with citrus, thyme, and raisins -- a riff on this contest runner up from the first FOOD52 cookbook -- and it's topped with good-quality oil-packed tuna. A kale salad (looks like Lacinato) rounds out the meal, and for dessert it's chocolate cake. Specifically, it's the Community Pick Chocolate and Cabernet Sauvignon Italian Cake. It was made with pinot noir, but yes, the wine is cooked! What's for lunch today? Anyone else have chocolate cake in their plans?
Have you checked out our Kickstarter curated page? For the uninitiated: Kickstarter is an easy way for creative projects to get funding through small donations from a large number of people -- and each donation comes with fantastic rewards set by the project's owners. We have two fantastic projects for you today -- consider supporting them! The first is Birds, bars & boxes...in artisan chocolate from Robyn Dochterman of St. Croix, Wisconsin. Her chocolate shop, the St. Croix Chocolate Company, is commissioning beautiful chocolate molds from artist Laura McCaul. The three-dimensional chocolate art, made with organic TCHO chocolate from San Francisco, will be packaged in gorgeous handmade boxes that can be reused to package gifts or store jewelry. The company's committment to fair trade, supporting local agriculture (their cream and milk come from a farm just 10 miles away from the shop!), and seasonal ingredients is inspiriing. Next up we have This Must Be the Place, an art space in Brooklyn located above the restaurant Marlow and Sons. Run by the same crowd who run Diner Journal, the project aims to better equip their event space to host classes, art exhibits, performances, dancing, eating, drinking, artist residencies, and more. Are there any Kickstarter projects you've supported lately? Let us know and we'll add them to our curated page!
It was a happy day in the Test Kitchen yesterday as the FOOD52 team welcomed Merrill back into our Tuesday routines of chopping, stirring, and mixing! Click through to see more from our day in the test kitchen.
Our Associate Editor Kristy was in charge of snacktime today ("I'm going out to get a healthy snack -- does anyone want anything?"). She did a great job: mandarin oranges, pistachios (unshelled!), and hazelnut-laden chocolate. What are you snacking on this afternoon?
A big, cheesy burger for dinner on a weeknight? You betcha.
Ready... set... bake! We reached back to 2009 in our video archives and unearthed this vintage cookie classic. The race is on!
Willy Wonka, here we come! A&M share a tip for silky, burn-free chocolate (and you don't even need a double boiler -- shhh).
A&M make one of the macaroon finalists and Amanda shares piping tricks from her days spent working at a Swiss patisserie.
Watch Amanda and Merrill go head to head in a race to make the two finalist recipes from this week's Your Best Chocolate Cookie Recipe contest. Who will win -- and at what cost?
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