It’s a little hard to believe, but when I was little, I was the pickiest most annoying eater you can imagine. I disliked almost anything that wasn’t meat or cookies. And I ate around the same amount a country sparrow does. And I hated crumbs around my plate with a passion. My mom tells me I used to obsessively pick them up one by one and put them back in the plate. I loathed when people tried to feed me more than three spoonfuls per meal. So much so that I once threw a chicken leg at my father. (I know). And don’t even get me started on vegetables. I don’t think there was one I liked. (except for mushrooms but they don’t count as vegetables. they are too delicious) None of them seemed sugary, crumbly or meaty enough for me. And among those was cauliflower, which had a big place on the house table. As I grew older, I started to venture out a bit more, and I came to like a few of those green critters. But cauliflower always remained in my eyes as a glorified broccoli with no flavor, even if it’s cloudy shape was as endearing as a baby sheep to an 8 year old. And then somewhere after I went from eating nothing to eating everything with a shameful passion, I re-discovered cauliflower. And I came to the conclusion that it was not a glorified broccoli, but that it was it’s whiter, fluffier, softer, more subtle tasting cousin. And we became best friends after I realized that cream and cheese and an oven could transform it into puffy clouds of greatness. But not only that; when turned into a creamy soup…all I can say is that for sure no broccoli soup I’ve ever tried can match it. So I bring you today a light version of this puffy friend; a creamy cauliflower leek soup minus the cream. That way you can enjoy three platefuls of it and not feel like you might explode afterwards. But don’t think it’s any less rich because it hasn’t got cream in it. The golden leeks and nutty flavor give it a warm fulling kick that won’t make you miss it. Read more for the recipe.
There are some things in life that are always good; finding unexpected money in one of your drawers, receiving a call from someone you miss, having warm feet….it’s a long list. And on that list (at least mine), potatoes will always have a place. I think I can say, with certainty, that I’ve never declined a good potato dish. In any of it’s variants. They’re just so good and go with everything…and there are so many ways you can cook them. They make any ingredient shine. But there’s a few ingredients that will always be glory to me when baked alongside this lovely tubers: cream, butter, rosemary, and cheese. So here goes a version using a couple of those; rosemary and sour cream. It’s an incredibly fast and easy dish, and it’s also clean. You’ll only need the chopping board, knife, and dish where you’ll be baking. And the result is so good you’ll hardly believe it was that simple. Read more for the recipe.
You know when you’re craving something sweet, but hearty, and fluffy, and full of flavor and wholesome and filling and incredibly delicious? And possibly also cute? ok, maybe you don’t crave cute. But these muffins certainly fall into all of those categories. They’re so good that when you start sharing them you’re going to regret not having made more. That’s why I’m telling you from the beginning; bake a whole lot of ‘em because people are going to be asking for more. Or you are. Bring them to work, to school, to your friends at the gym and tell them they lie don’t have butter lie so they’ll too have some. And then you’ll be loved by everyone and be declared queen or king of the world. Ok, I also lied about that last part. But some of your friends might consider it, since on top of being so good by themselves, they’re covered with an incredibly good cream-vanilla glaze, courtesy of Jessica at How Sweet It Is. Read more for the recipe.
Remember that time when you ate risotto for lunch and dinner and next day lunch? No? You’ve never done such a piggy-like thing before? Hmm. Weird. Maybe that’s because you haven’t made risotto with a nice and old, freshly grated Parmesan cheese, jamon serrano, tons of butter, and avocado. This kind is the second best risotto I’ve ever tried (it was here), the first one being a Black risotto with calamari, which you can enjoy right here in Mexico City, but which I’m not adventurous enough to try and make myself yet. (How do you go about using squid ink? Where do you even buy it?) For this recipe though, I did feel bold enough to try it with a recipe I made up myself, using good ingredients as the secret for good results. I chose jamon serrano, which one could say is the spanish version of prosciutto, but which tastes quite different. And then I did something (if you’re squeamish/vegan/a health nut , I would suggest you stop reading) quite naughty; I toasted the rice in those white slices of fat. I know. I’m terrible. But you can really justify it to other people once you present them with a hot bowl and a spoon. They won’t be complaining once they the get tiny bits of golden, delicious, cheese covered goodness. Read more for the recipe!