This is a recipe I've been trying to make for a while, but it is just more effort than I usually put in. Last night I swore at the cookbook and threw it on the floor after realizing too late that the quinoa had to be cooked in advance. But now that I've made it, I have to say: this stuff is crazy delicious and worth all the work.
Terzo smells faintly of woodsmoke, with a stylish yet comfy vibe. Dare I say, it reminds me a bit of Manka's Inverness Lodge? My favorite destination restaurant from the past. Also like Manka's, the menu here changes daily and uses lots of local ingredients in season, like Monterey Bay calamari, brussels sprouts, beets and asparagus.
This winter I've been trying to get my kids to eat more beets. It has been a real challenge so far. These "fries" seem promising, though: there are plenty of similar recipes out there, but this is the best one yet. The key is to slice them thin, 1/4 inch all around. Then add just a hint of sweet tanginess, some thyme and a decent amount of salt.
I'll admit it, I bought this book because of its yellow polka-dotted page edges. Combined with a beautiful photo of an ooey-gooey berried bread on the cover and brightly colored type, I just couldn't resist. But I don't really bake, there just isn't time.
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.