Unexpected blog-time-off. Ya know when you get back from a holiday and you have post-travel blues? That’s been happening since September ended, but good things have been happening, I promise! One of those things is I finally read Julia Child’s “My Life in France” and I am forever a changed person. Another is my darling friend Lauren gave me Donna Hay’s Seasons cookbook as a gift and I have been loving every recipe of it. It even looks like us on the cover!—and while we do make an amazing duo in the kitchen (and I aspire to be the Simca to her Julia), we have yet to set up the dining table someplace with a high likelihood of getting ticks all over our bodies. Although I suppose they are wearing long sleeves. Tonight it was time for the Roasted Garlic and Ricotta Pasta recipe, an adaptation using the ingredients we had—so no ricotta but Comté! Dig in! Oh hello again.
INGREDIENTS// 10 cloves garlic / 1 1/2 cups pitted Kalamata olives / olive oil / 2 TBsp salted capers, rinsed and drained / 1/4 cup pine nuts / 1/3 cup fresh oregano leaves / juice of 1/2 a lemon / [package of] fresh pappardelle / cracked black pepper / 2/3 cup grated Comté
INSTRUCTIONS// Preheat the oven to 180°C / 355°F. Place the garlic (as is), olives and 1 TBsp of oil in a baking dish and toss to coat. Roast for 15 minutes or until the garlic is tender. Peel the garlic, mash, and set aside. Oil a frying pan over medium heat, get it hot. Add the capers, pine nuts and oregano and cook/stir for 3 minutes until the oregano is crisp. Add the lemon juice, remove from heat and set aside. Cook the pasta in a saucepan of salted boiling water for 5 minutes or until al dente. Drain and return to the pan. Add the olives, mashed garlic, pine nut mixture, pepper, Comte and toss to combine. Divide among plates to serve. Serves 2–4, depending on how hungry you are, and whether or not you serve any sides.
Get your copy of Seasons here (US) or here (UK).
This post was for summer solstice, but it was rainy and cold in London that day. So, instead, hi, July! Hooray for watermelon and vitamin D plus fruitful, summertime adventures and all you need to celebrate the American Independence from the Kingdom of Great Britain Day, typically referred to as the Fourth of July. Cue the fireworks, people.
Clockwise: Lazy Oaf / Herman Miller / Superga / Supra Dixon / Vans / Paul Smith / Roost’s watermelon mojito pops / 1 of my top 3 favourite books ever / Fiat*
*For some reason, the original post that went live was a previous version.
Alisa took me (M) to a pickling class last week in Santa Barbara for my birthday at the Presidio Motel. Top photo taken by Alisa shows all the yumminess Melissa taught us to make. And speaking of pickles, then I remembered Benny and I took this photo of Pennsylvania Dutch chow-chow the other week, just because we loved the colours. Make your own here, or buy a jar here.
Tomorrow is Shrove Tuesday, Pancake Day, Doughnut Day, Fat Tuesday, Mardi Gras, Carnival—wherever you are, however you celebrate it. We Pennsylvania Dutch call it Fasnacht Day. It is the day preceding Ash Wednesday, the first day of Lent. Also spelled fastnacht, it translates to “the night before fasting” in German. These sweets were made in order to rid the pantry of flour, sugar, lard, and potatoes, before fasting for the Lenten season. K and I are both stateside this week so my mum supplied us with a plentiful amount of fasnachts—we already ate some this morning in Brooklyn. I didn’t test this non-potato version, but here is an easy recipe just in case you’re curious.
FASNACHT KUCHA 1 1/2 quarts milk / 1/2 cup molasses or honey / 4 quarts flour / 2 tablespoons lard / 2 cakes yeast / 1 cup butter / 4 eggs
Scald the milk, then after cooling a little, stir in 2 quarts of the flour, to make a batter. Add the yeast after dissolving in lukewarm water. Beat well and let stand overnight to rise. Cream the butter; eggs, molasses or honey, and then add more flour and the lard. Knead well, adding almost all the remainder of the flour. Let rise and then roll out for doughnuts. Fry in deep fat. Eat warm with molasses or honey.