I know it's been too long. I feel guilty. I feel ashamed. It feels like we've taken an awkward break in our relationship. But mostly, I feel more excited than ever to tell you about what I've been doing for the past (shudder) 11 months. Wow, has it really been that long?
Ok enough. So since September I have gotten a new job and promotion, moved in with boyfriend to the heart of the city, cooked up a STORM, and eaten a lot of new, interesting food too. Here's what I've been up to...
Let's first start with what new kitchen gadgets I've gotten since we last spoke. Well, boyfriend got me the Bowl Lift KitchenAid for Christmas. When he was picking the color, he said he didn't know which one I would like best, so he got the color of my eyes. *Insert swoon-worthy comment here.* I know, isn't he a keeper?
Which I used to make these. Clearly, you can see desserts aren't my forte. Also, I'm going to chalk the unfocused pictures of the Black Forest Cake to the cherry liqueur that I soaked the cherries in...
Boyfriend also coordinated with one of our close friends to also get me the matching ice cream maker for the mixer. Which I used to make this banana bread ice cream.
I also got this cool juicer.
This mezzaluna knife.
And various and sundry other gadgets and gizmos. Like these adorable Le Creuset ramekins and olive wood salt keeper from my aunt. And that cheerful oil carafe from my grandma.
Oh and we also bought a
Berkey Water Purifier. Drinking clean water is so important, especially when you have city water like we do. If you don't already have some sort of house filtration system, I'd recommend this. It's
amazing how differently the water tastes. We also got the shower filter (not pictured.)
Oh, I'm also cooking with gas in our new apartment. For the first time. In my life. It's been a blessing and a curse to say the least. But oh, the things I've roasted over the open flame....
So that's what's new on the machinery front. Now onto the more exciting important things. Food. Here are some pictures of what I've been cooking this past year. Please excuse the horrible picture quality on these, as most were taken with phones.
So we'll start with what I've cooked:
This was last summer. Pretty basic grilled steaks, corn, and asparagus.
This was my take on a low carb version of Eggs Benedict. I sauteed zucchini and summer squash with bacon instead of the English muffin.
Mashed turnips, collards, and baked ham.
Eggs in Nests with sundried tomatoes, cheddar, and scallions.
Red cabbage slaw with apple cider vinegar (which I love) and whole grain mustard. Also, note the makeshift spoon rest. That's what we call farmer ingenuity.
Smoked Mozzarella and Rosemary Grilled Cheese with Aloo Matar
Mango and Avocado Salsa
Sausage Craft Della Nonna Sausage with Sauteed Peppers and Onions served over Parmesan Risotto
Roasted Honey and Dijon Mustard Pork Medallions, Polenta Cakes with Rosemary and Cayenne, Red Cabbage Slaw, and Red Beans with Yellow Onions and Rosemary
These are the only photos I have of Thanksgiving because it was a complete whirlwind. We hosted over 40 people.
Cooking the base for stuffing.
And the endless table.
Boyfriend and I took a trip in May to visit my grandparents in Tennessee. My little Italian grandma taught me the family recipe to Spaghetti con Polpette e Salsiccia (Spaghetti with Meatballs and Sausage). I hope you people are happy because I was getting yelled at for taking pictures because we can't let the recipe out of the family. Don't worry grandma, I blurred out the secret ingredient!
Grandma also put together an Antipasto. Look at their gorgeous view overlooking Lake Cherokee.
This was by far, the best photo of the trip, though.
I tried making it on my own when we got back, and it was good, but there's just something about the way grandma makes it.
Now come the eggs...
Needless to say, boyfriend eats a lot of them.
Here we have some more Ezekiel toast with smoked mozzarella, a pan sauce of blistered cherry tomatoes, butter, cumin, and garlic, served with a fried egg.
And lastly, my take on Huevos Rancheros
Now onto what I ate...
In March, boyfriend and I went to
Texas de Brazil with a couple friends. Ok, I know, I know, not local. And I pride myself in trying to support local restaurants 99% of the time. But if you're going to go to a chain, this is the one. All of the amazing, over-the-top meat aside, the salad bar was actually my favorite part. I could eat that and be perfectly satisfied; this really is a steakhouse for vegetarians. Oh also, three words: goat cheese terrine.
The beginning of June brings the Greek Food Festival to Richmond. It's a tradition we never miss. Pictured are Souvlaki, Moussaka, Pastitsio, and Spanakopita. Also, how cool are my
Shield's Tavern Plates from Colonial Williamsburg?
On Father's Day I took my mom out to
The Pig and the Pearl, which centers their menu around, yes you guessed it, pork and oysters.
We both started with the St. Pearl, a cocktail made with St. Germaine and a candied hibiscus flower. For our appetizer, we got the Cap City Fried Oysters which are served with their house-made Chimichurri sauce. We had the Southern Gentleman's Burger and Sethna's Pork Palooza Burger, respectively, for our main course. And for dessert, mom got the Salted Chocolate Caramel Cake and I stuck with the pork theme by choosing Bourbon Pecan Bread Pudding, which they serve with a piece of bacon on top. Needless to say, I would recommend going here seldom, as the food is very rich.
Look at this gorgeous salad my friend Chloe's mom made earlier in the Spring. I die for these colors.
In July we went to
The Savory Grain for my mom's birthday. This is a fabulous farm-to-table restaurant located on Broad near the Fan. Pictured from left to right are
Fried Green Tomatoes with Pimento Cheese;
Crab Cake Entrée and Green Beans Sautéed with VA Country Ham and Goat Cheese with Sweet Potato Salad;
Smoked Pork Tenderloin Sandwich with Bourbon Molasses Barbecue Sauce;
Chocolate Espresso Tart with Salted Caramel Drizzle;
Spaghetti Squash Tossed in a White Wine, Grilled Lemon and Roasted Garlic Sauce with Succotash, Roasted Carrots, Mushrooms, Spinach, Roasted Red Peppers, Shallots, Yellow Squash and Zucchini, finished with fresh Thyme and Brown Butter;
Red Snapper served over Pork Belly and topped with Orange Fennel Salad and Sliced Jalapeños and finished with a Coconut Curry reduction. Served with Crab Citrus Orzo and Bok Choy medley.
Shrimp and Charleston Grits topped with fresh Shrimp, Sherry Cream Sauce, White Balsamic Tomato Bruschetta and Applewood Smoked Bacon. Served with Toast Points.
Brunch at
Millie's. A nice Bloody Mary on the patio while we waited for our table.
Soft Scrambled Eggs with Lobster (bacon, tomatoes, mushrooms, and puff pastry topped with hollandaise). And Chocolate Cake with Espresso Whipped Crema for dessert.
And finally, one of my favorite restaurants all-year-round, but especially in the summer:
Can Can Brasserie. Some of the best French food in Richmond.
Blackberry Truffle and Avocado Salad with Goat Cheese, and Apples. Quarter Braised Chicken on top of a Strawberry Arugula Salad with Polenta Cakes. And by far one of my favorite desserts in Richmond: Goat Cheese Cheesecake with Strawberry Basil Sorbet.
So that's my year, folks. It has been a whirlwind, and I know Food, Baby! has fallen to the back burner. Ha! Food humor...
Anyway, it is my intent to make up for my absent year by posting three recipes this week. Maybe four if you're lucky. So keep cooking, keep eating, and as always, Buon Appetito!
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