Starting a new job is always awkward… you are introduced to everyone in a blur, shown around the office and then left alone to start working… But overtime, you start to get to know your co-workers and the awkwardness fades… especially, when you discover a shared love for Food 52.
My current co-worker, Megan (or meganvt01) is the creator of Roasted Sunchokes of Hazelnut Gremolata. I was excited for this random connection. I had already bookmarked the recipe to make later. Now, besides talking about law, we can discuss food!
Another Food 52 recipe that I love is Grown-up Birthday Cake. I wanted to make something for my mom’s birthday that was different and new. She makes so many cakes that this one needed to be special. The cake was delicious. I made the cake as written except I used vegetable oil and not olive oil. I iced it with a vanilla buttercream and filled with a homemade peach-vanilla jam. The wine gave the cake layers a really subtle fruity flavor without overpowering. It was really special!
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In a brief moment of inspiration, I made Cumin Salmon with a Peach-Pomegranate-Mint Salsa… I sprinkled the salmon with some cumin, salt and pepper- baked at 350 for about 20-25 minutes. For the salsa, I diced 3 peaches and 1/4 red onion, mixed with pomegranate seeds from one pomegranate, sprinkled with about 2 tablespoon of fresh chopped mint and tossed with a little lime juice. The salmon and salsa were served over couscous. It was delicious! Light, fruity and summery!
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Well, it has happened… I’m another year older and apparently, wiser? mmm… I have had a lovely day thanks for my friends and family. It culminated with a delicious Asian inspired feast and a Peach-Vanilla Pie… We started with Vietnamese Vegetarian Spring Rolls followed by Singapore Chili Shrimp and Chicken A La Nueces De La India. For dessert, they put candles on top of my Peach-Vanilla Pie made with Tartine‘s Flaky Pie Crust.Â Thank you for making this birthday wonderful!
Filed under Flour, Peanut, Thyme, Tomatos, Vanilla, peach | Comments (2)