I am NOT a food blogger. But over the past seven weeks, I’ve been spending a whole lot of time in the kitchen, my new Quarantine HQ. It has become office, classroom, photography studio, laundry folding station, conference room, tech center. And sometimes, I cook there too.
This is a little food journal of some recent favorites with recipe links in the headers. None of these recipes are mine, but the photos are, and they are all pretty delicious.
With huge thanks to the linked chefs for keeping my family fed during this time at home….
Lemon Turmeric Cake
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This super lemony, so-bright-you-need-sunglasses tea cake is just the thing to brighten your rainy Sunday morning. I microwaved the lemon slices in water and sugar before placing on the cake, since some of the NYT comments mentioned they could be bitter otherwise. This cake would be the perfect little gift for a neighbor or friend whose day needs a little brightening.
General Tso’s Cauliflower
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My wonderful friend The Balaboosta Chef has been keeping me SO well fed – in both food and laughter – with her delicious recipes and hilarious Instagram stories. I could eat this General Tso’s cauliflower every single night for dinner. It’s one of those things that is kind of naughty, but because it’s cauliflower, you get a pass. At least that’s what I tell myself when I polish off the whole bowl and go in for seconds.
Pantry Coffee Cake
This pantry crumb cake is typical of Melissa Clark’s recipes: unfussy but delicious, simple but somehow you can’t stop eating it. My younger son had a social studies assignment that involved cooking with the family, so we jumped at the chance to try this one out. Any chance I have to bake with my boys, and I’m sold on the recipe no matter what it is. We’ve made it twice and it’s become a quarantine staple for a sweet breakfast or late afternoon snack. The second go round, I added blueberries and doubled the topping – because topping is always the whole point of crumb cake!
Matzo Ball Soup
I never expected when we started isolating that our time at home would extend to Passover. But when the holiday finally rolled around, it was time to make something that would taste like a traditional seder. I’d never made chicken stock from scratch before but when I did, it felt like I’d created something delicious and comforting out of practically nothing. Silly as it sounds, the broth was maybe even better than the matzo balls. Next time I use this recipe I’ll make some chicken noodle soup for sure.
Roast Chicken
Something about this time at home made me want to try out recipes and projects that feel nostalgic. I hadn’t made a roast chicken since I was a newlywed, and my mom came over to share some kitchen basics in my tiny Upper East Side studio. What better time than now to revisit the most comforting of comfort food? I’m finding that roast chicken has a relatively short prep time, is surprisingly easy to make, and lends itself to imprecision and substitutions. All of a sudden I found myself obsessed with finding the best roast chicken recipe, and ordering cooking twine and meat thermometers and a proper roasting pan. This one is by HRH Ina Garten (as Samin Rosrat refers to her) and four roast chickens later, I can officially say it’s simple and delicious. Loving the leftover roast vegetables for a grain bowl, or cold chicken for a salad on day two!
Lo Mein
This is another Balaboosta Chef special. If I’m going to carbo load on noodles, I’ll choose one of her recipes every single time. I’m also obsessed with her Miso Garlicky Butter ramen noodles with an egg on top … no photo of that one because we ate it quickquickquick before I could take a decent shot of it.
#thestew
Internet sensation “The Stew” is one of those rare recipes that I make just for myself. Nobody else in my house wants to eat it, and it’s kind of labor intensive, but once in a while it feels good to make something that’s mine. It’s beyond delicious, with coconut milk, turmeric, ginger and garlicky stewed chick peas. I keep it on the stove and let it simmer away for a good long time, because make no mistake, this is STEW not soup. What’s a few less servings when it’s all mine? 😉
White Bean & Kale Soup
How is it late April and still rainy and 45 degrees? Soup, soup and more soup is the only thing that will save us! This is an old Whole Foods recipe which, aside from the kale, can be made entirely from pantry staples. I can’t recommend it highly enough. Now you finally have a use for all the cans of beans you bought at the beginning of quarantine. You’re welcome.
Sweet Honey Garlic Shrimp with Dipping Sauce
Yes, these marinated and basted grilled shrimp are delicious, but the best part of the recipe is not pictured here: the tangy dipping sauce made from honey bbq sauce, coleslaw dressing and yellow mustard. My fam goes crazy trying to think of all the things that would be made better with it – rice? pasta? vegetables? a turkey sandwich? cold rotisserie chicken? I’ll keep going …
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