I’ve decided to add a new feature — a round-up of blog posts that caught my eye over the past week. And the posts will be lined up with what I usually write about here — Quickies but Goodies, meals that look like they are Worth the Time, and Places to Go. Not only will it help me keep track of what I want to cook and where I want to go, but it will help me spread the love with ya’ll. Lovin’ it! So without further ado…
For Quickies but Goodies, I’m still struggling on the final definition. Is it a full meal that can be prepared on a week night (and therefore only entrees?)? Or is it anything that can be prepared in say, less than 25 minutes? Hmmm. But that esoteric discussion can wait…
Image from Simply Recipes
My mouth has been watering in anticipation ever since I saw the Easy Brazilian Cheese Bread over at Simply Recipes. And it does truly look easy, what with using a blender and all to bring the ingredients together! They’re obviously not a stand-alone meal (I might be able to eat just them for dinner but I can eat a bowl of popcorn for dinner) but maybe they’re easy enough that I could whip up a batch on the side of another Quickie
Stone Soup is embarking on a “5 ingredients | simple cooking” recipe question, and these puddle cookies look amazing. Five ingredients (duh), mix, and 12-15 minutes of baking. It may take my oven longer than that to warm up. I can only wonder how ooey gooey wonderful these things are… oh yum
Image from Foodhoe
When it comes to Eating Out, the big development of the week was that I received my copy of the Tablehopper’s Guide to Dining and Drinking in San Francisco. OMG, so fun! I can’t wait to eat my way through it. I may have to find more friends just to be able to go and eat and drink in all these places. And the other thing that intrigued me was Foodhoe’s long and fascinating post about Chinese breakfast at Hing Lung in San Francisco. I am going to go there as soon as I possibly can. Jook with pork and preserved egg and Chinese doughnuts wrapped in rice noodle, here I come.
Which brings us to Worth the Time. After reading Foodhoe’s post on jook I came across Tea & Cookies’ Asian Grandmother Jook recipe. Good timing. My grandmother never made me jook, but this looks like what I imagine it would have been like if she ever had. Except mine probably would throw some kind of Chinese medicine in there. In the realm of other dishes I want to cook, there’s the Braised Lamb Shanks from Blue Kitchen, and the Corned Beef and Cabbage at Married with Dinner (of course for the occasion of St. Patrick’s Day so that I might just file away in my brain for next year). I’m also intrigued by the Pork Rillette at Wrightfood. First, I love pork rillette. Second, he uses duck fat in addition to pork fat. OMG. And finally, I’ve just been curious about how to make rillette ever since I watched some episode of Top Chef and they totally ripped on the woman for trying to make a rillette and yet having no idea how to do it. Just made me curious as to what it really entails, I guess.
And most of all. I want to make the David Lebovitz’s Banana-Brown Sugar Ice Cream. I mean, it’s bananas. And brown sugar. And your choice of coconut milk or sour cream. And it’s ice cream. And I’m imagining it with a hit of rum. What more can I say? In fact I may have to put a ban on myself pulling David’s posts into the weekly Foodblog-a-Round or he may be making an appearance every single week.
Image from David Lebovitz
Hey CJ, give me a holla if you need a dining partner in the city… I’m serious! Thanks for the linky love too.
Thanks for the link!
I swear this year I will not put it off until next St. Patrick’s Day. It’s too good and cheap to save for once a year. And really, other than starting the curing process a week ahead, it’s dead easy. For a weeknight meal, you could even poach the beef one night and then cook it for the last 30 minutes along with the vegetables on day two.
Anita, you’re right… it makes a good meal for any time, although I’m more likely to have it in any season other than summer! We had a corned beef dish over Xmas and although it ended up a bit too salty, it was easy and satisfying.