Posole from Nopalito restaurant is one of my favorite lunches ever, so I thought I'd try making it myself. This version of posole has pork in a green broth, instead of beef in a red broth, and is quick to prepare, as long as the hominy has been cooked ahead of time or comes from a can.
The Imperial Rolls here transport me back to a Cambodian kitchen from my childhood: the home of a refugee family we knew back in New Jersey in the 1970s. These are the best in town. Lunch from My Father's Kitchen also takes the sting out of UCSF's pediatrics practice moving out of our neighborhood: now we get lunch when we visit the doctor.
On leap of faith I brought this to a potluck for my friend Britt's birthday, without previously testing the recipe. It was a big hit! Lentils, quinoa, cracked wheat, greens and a good salty spice blend make this dish a sure thing. So much so that the party host asked to keep leftovers for herself. What could be better than that?
This time of year there is usually an influx of turnips from our CSA, which my family tires of eating quickly. Tonight, with a little help from Twitter (where there are always plenty of people willing to tweet about food) I discovered a new dish that everyone in my family will eat!
Nopalito's cactus colored interior is just about perfect. They have the best salsas in town and their Pozole Rojo is my favorite lunch in all of San Francisco: spicy, beefy, with cabbage, lime and their own chili blend served alongside, in case you still need to turn up the heat. Delicious!
"I'm making Daddy an ice cream cake for his birthday," my son told me emphatically, at 8am this morning as we walked out the door to go to school. I told him we wouldn't have time and that he could just pick out a pre-made ice cream cake from the store this afternoon, but he wasn't having it. No dice. He wanted to make that cake himself. And so he did.
Deborah Madison's Celery Root Chowder is a favorite of ours, I make it every winter when celery roots are in our CSA box. This time I served it with some fresh bread from the bakery, soft ripened cheese, and pâté, for my husband's birthday. Pâté is one of his favorite things that we almost never eat. We also almost never have Manhattans with dinner.
Ottolenghi's restaurants are, as far as I can tell, all in London and all wildly popular. The recipes in this cookbook are from those restaurants. Ottolenghi bases his cooking on vegetables, pulses and grains from his native Israel. Luckily for me, that includes lots of whole grains, healthy proteins and vegetables that we get in our CSA box.