I have to say this week I’m a little, okay a lot happy to report it has been a quiet week in my little kitchen. What can I say this home cook needed a break after the marathon cook session that was the week before. A lot of lazy smoothies, take always, and popcorn for dinner. It was a lovely little vacation from cooking! However I do promise that I am getting back on track next week. The good news being that with my downtime I started writing a few posts that will be coming your way over the next few weeks. I also spent some much needed time working on my newsletter. If you haven’t signed up yet you can do so herefor the April newsletter coming out in a few weeks. Yikes just 2 actually! It’s almost May friends! How did that happen??! What are you most looking forward to this Spring and Summer? I can’t wait for market season to begin, getting home a few times, and long evenings in the backyard BBQing.
Another bonus of not being in the kitchen much this week, was more time to play around on the internet and find some really great articles! Hope you enjoy this week’s collection of Friday Favorites.
As you may recall last week I shared an easy tip for making pizza dough and now that you have dough in your freezer I have a great new recipe from Spoon Fork Bacon for English Pea Proscuitto and Burrata Pizza. This recipe really had me at burrata. If you’ve never had burrata it is fresh mozzarella with a creamy centre or just imagine little pieces of creamy, rich heaven. I would never have thought of adding fresh peas to a pizza but now I can not wait to try it!
FAVORITE FOOD & WINE TIP.
There are a lot of food and wine pairing guides floating around the internet. And I’m not even talking about all those pretty infographics. Rightfully so you may be thinking what makes this post special, different, stand out from the rest? For me it is the discussion of the flavors and textures of food and wine. This is not simply telling you pair sushi with Champagne or pepperoni pizza with Sangiovese, it explains the basic flavor profiles of food and wine and how they compliment and interact with each other. If you are looking for connect A with B this may not be the article for you, but if you want a quick read to better understand the nuances of pairing food and wine with is a great read. It does also come with a handy cheat sheet as well!
It’s cocktail season. The Triple Crown begins next week (yes the Kentucky Derby is on my sporting event bucket list) which means spring flowers, big hats, friendly wagers, and bourbon! Lots and lots of bourbon. I love a good mint julep but the Fashionable Hostess has put a great twist on a classic with her Rhubarb Mint Julep. A little sweet and a little tart this cocktail won’t disappoint.
How could a romantic piece about Yeats and Ireland not be my favorite travel article of the week?! A beautifully written article in the New York Times takes you to the Isle of Innisfree the site of Yeats most famous poem. Much like the poem, and Yeats longing for his youth, you get the impression the author is longing to return to the mythical shores and meditation of Lough Gill.
So not only was I not cooking for myself this week, but I also failed the fur children by running out of their food midweek. To their benefit, breakfast became a special treat of Caru All Natural Pork Stew. This was my first time feeding Caru’s stew to them, I have to admit I was a little hesitant of the tetra pack container and what would be contained inside. The stew is certified 100% human grade ingredients by the FDA, and claims to be “just like homemade”. While those are lofty claims, being certified by the FDA is impressive and the stew definitely lived up to the homemade claim. This dog food seriously looked better some ‘human’ stews I’ve eaten, and it smelled good. Actually good! I was blown away by the quality of this product and have already reordered, since if their waging tails were any indication it was a huge hit with the fur children.