Taking the time to eat right
One of the best things about having a few days off is that I *really* have time to cook. Throwing little simple meals together is okay during the week, but on the weekend it is so great to put on some music and get serious in the kitchen.
Last night I made Szegedine Goulasch with red cabbage and spaetzle noodles. The recipe calls to layer the goulasch with sauerkraut, but I think that makes the taste too overwhelming so I usually leave it out. For me, this meal is the ultimate in German comfort food. The last few times I’ve made spaetzle it has taken forever and made an unholy disaster in my kitchen, but they turned out really well this time. Having a spaetzle grater makes a lot of difference. I decreased the amount of liquid for the dough and used half and half instead of milk, and they turned out fabulous. Need to put a note in my cookbook for next time.
This morning we hit the Hollywood Farmers’ Market for produce and breakfast. Filled my basket with strawberries, cherries, lettuce, and asparagus for the week’s meals. There is nothing like farm-fresh produce. Aaron picked up a loaf of Delphina’s sourdough and a tub of goat cheese with olive tapenade from Alsea Acre. We camped out on a sidewalk bench near the market, watched the people go by, and feasted on bread and cheese. The cheese was so delectable that I almost wanted to take a spoon to it, and the bread was really fresh. Perfectly misty, the neighborhood was bustling with activity and it made for one of the best breakfasts I’ve had in a long time.
It’s great when you can take the time to relax and watch the world go by.
Came up with a wicked little Asian-influenced salad to take to a BBQ this afternoon… think I’ll definitely be making this again!
Wicked Little Asian-Influenced Salad
1 lb fresh sugar snap peas (ends snapped/trimmed off)
1/2 cup thinly sliced baby carrots
1/2 cup chopped red pepper
1 orange, peeled and sliced perpendicular (Makes easy 1/2 inch segments!)
Chopped green onions to taste
2 TB chopped fresh cilantro
1/2 cup Annie’s Gingerly Vinaigrette
1/3 cup rice vinegar
Blanch sugar snap peas in boiling water for two minutes. Drain, rinse with cold water, and add ice cubes to chill. Mix all ingredients and chill until ready to serve.
Mmmmm….goat cheese and fresh bread!!!!
(*Now I’m craving goat cheese and fresh bread!!!*)
(*and tapenade!*)
Alan makes some amazing tapenade….I should give you the recipe sometime. It’s really simple but it tastes complicated.
(*I think I’m going to head to the store and buy a few things!*)
LOL… I re-read your comment yesterday morning and my first thoughts were… “Hmmm… we still have some left! I want that for breakfast again!”
Hi Jenn!
Its fabulous to see my name and BBQ all in the same posting. =)
misty