Just wanted to post a few iPhone pics from our trip back home to Grammy’s. Despite the flooding and near constant cloud cover, I cannot even express how much I missed this place! Thanks so much for the great visit Grammy!
Another Bon Appetit cover recipe! This is a portion of Husk Restaurant’s Skillet-Roasted Chicken with Farro and Herb Pistou. But quite honestly, the farro risotto was so incredibly delicious and well-balanced, it completely stands up on its own as a dinner for two. And after a decadent night of spaghetti and meatballs in my house, my fiance and I were craving something wholesome and healthful. Boy did this hit the spot! At first bite I totally understood why BA was so enamored with this dish.
The oppressive heat of summer is upon us. And by us I mean those crazy kids that live in the valley, like Kim. So in honor of those brave souls that bear the three digit temperatures, here’s a speedy weeknight dinner or side dish you can make ahead of time. This is great for picnics or bringing to work as leftovers as no heating is required!
So I just wrapped up a fabulous two week visit with my Mama. Since I had the time off from work, we did a lot of cooking and canning. My first request was strawberry jam, as we had just killed our last jar of that from her previous visit last summer. But my second was her marvelous mango chutney. I grew up eating this alongside my dad’s Orange Curried Chicken, although it was an acquired taste at the time, I really appreciate its deep, complex flavors now that I’m an adult. The vinegar makes this very assertive, so use it as a condiment alongside Indian food, like my Lamb Tikka Masala, or stir some into your curry chicken salad. It’s also delicious as a condiment with grilled meats and veggies. The secret to this recipe is the long, slow cooking that takes place over 3 days to really meld the flavors and create the jam-like texture. It’s wonderful for canning and makes about four 8-oz jars.
Ok, so depending on your tastes, this may not be ideal for the summertime, but thanks to my hectic work schedule this poor recipe has been sitting around for about 4 months waiting to be posted. Nevertheless, it’s something I absolutely couldn’t wait any longer to share with you. Vietnamese isn’t the most familiar cuisine, in fact it was something I had never eaten before moving to Los Angeles, but I was immediately taken by it. Like most asian cuisines, there are complex, deep and clean flavors. But where it differs is its bright use of fresh herbs and crisp raw vegetables, making it amongst the lightest and freshest of the region.
By far the most famous Vietnamese dish is pho, a lovely noodle soup with a deep beef broth topped with handfuls of bright herbs. So you can imagine my delight stumbling across a recipe to make this beautiful soup in my crockpot while I’m at work!
First of all, apologies for the absence, it was still Spring last time I posted! Now Summer is majorly upon us, so what better way to kick off the season here on iheartyum than with a simple dessert highlighting the beautiful fruit from the farmer’s market. Living in a small household, I’m always looking for desserts that are convenient to scale down (which customarily appear in my favorite single serving 8 oz ramekins). So when I tasted this dessert at Campanile last weekend, I couldn’t wait to hit the market this morning and find some late season apricots and strawberries and whip together my own take.
The marvelous thing about this recipe is its versatility. This dessert can be made from just about any combination of stone fruit and berry. As you’re pairing them up, try to pick one fruit that’s a bit more tart and one that’s more sweet. I can imagine this crumble would be brilliant with blueberries and nectarines or sweet cherries and plums. By all means pick your favorite flavors, just try to stick to the weight of the measurements, allowing a slightly higher ratio of sweet fruit to tart.
