June 27, 2012
I am suffering a surplus of herbs. I know, poor me, right? Ever since I planted that herb box, we’ve been enjoying caprese salads made with fresh basil and omelets with chives, but there are a few herbs that are getting a little less use — specifically the thyme and rosemary. You know, roasting herbs. The chickens are so good at the rotisserie down the street that I haven’t really found a reason to get my oven rip-roaring hot and roast a bird of my own.
I saw this recipe on Food52 and thought it would be an interesting way to use some greenery that would probably go to waste otherwise. I didn’t realize that these little things would be so addictive. They’ve got that sweet-salty thing going for it, and also all that butter, but it’s really the herbs that make them. Not enough to make them truly savory, but enough to give them a little hint of je ne sais quoi, just a little herbaceous tingle. Delicious with a bit of tea.
June 12, 2012
Sometimes, you are invited to two or three apéro/cocktail/dinner parties in one weekend. And clearly, you don’t want to show up empty-handed. And it just so happens that it’s the enchanting time of year when lush, shining berries and figs, leaking juice, are all over the markets. If you ever find yourself in such a situation, make these. Take them to parties on a pretty tray.