What to do this weekend to get ready for the week
- Make Pork & Red Chile Stew
- Take some Superhero Muffins out of the freezer for breakfasts
Dining In’s Pork & Red Chile Stew w/ Tomatillos
The best part about winter is a long simmering stew (and snow, but that doesn’t happen anymore in the NYC area). Ever since we made the incomparable Coq Au Vin several weeks ago we’ve got an itch that can’t easily be scratched. We spotted this one in Dining In, and it looks different enough from what we normally make, while hopefully giving us that stew fix that the body craves. Just remember to give yourself plenty of time for this one, it stews for like 4 hours – due to a recipe misreading and lack of foresight we’ll be eating ours at 11 PM! (NYT Cooking alternative recipe)
Nothing Fancy‘s Salmon w/ Soy and Citrusy Charred Scallions
Huge fans of Whole Food’s club packs of salmon (6 fillets, vacuum packed and frozen for $20 – best weeknight dinner in a pinch and helps you eat more fish to get those Omega-3s). But salmon is sometimes not that interesting, right? This one is bright with citrus so perfect for these grey wintry days, goes through a lovely slow roast in the oven, and has some nice sautéed scallion friends on the side. (Bon Appetit alternative recipe)
Nothing Fancy’s Smashed Cucumbers w/ Sizzled Turmeric and Garlic
I LOVE a smashed cucumber salad. The spicier, and sesame-er, the better. So when we were looking for a side dish to eat with the salmon, and Alison Roman happened to have one in the same cookbook – we were in. Making a little more than the recipe calls for so we have more for snacking later in the week. (The Splendid Table recipe alternative)
Salt Fat Acid Heat’s Roasted Radicchio & Roquefort Salad
Samin Nosrat’s cookbook encourages the reader to think for themselves and teaches the basics so you can put together any recipe your heart desires. For salads, she only gives you one per season. So naturally, we’ve made each of the seasonal salads, rather than risking having an original idea. This is her winter salad, and I know it’s going to be good (and not only because I’ve already broken into the Roquefort for a taste test).
Cocktail: Oat Milk White Russian
Zak and I are notorious for having Friday night plans that consist of ordering pizza and drinking White Russians to close out the week. So when Chez Ma Tante posted a picture of their Oat Milk White Russian, we knew this one was for us. No recipe available but 1 part vodka, 1 part kahlua, and 2 parts oat milk should do you fine. Add an orange twist to be fancy like Chez Ma Tante. Or if you like uppers with your downers, throw in a shot of espresso.