October 11, 2012
This thing I am showing you today, is an atmospheric snack.
We all know that combining garlic and oil and heat can make a house instantly smell delicious. It makes mouths water and stomachs rumble. Well, as it turns out, if you do the same thing with garlic and lemon and thyme and smoked paprika, the effect is multiplied several times over. I don’t think my house has ever smelled so enticingly like a spice bazaar.
I used to fry these in oil, as the original recipe dictates, but I generally prefer to oven-fry as it creates less of a mess and less of a danger of scalding myself with hot oil. (I’m kind of a klutz.) Oven-baking also results in chickpeas that are crispy all the way to the cores, instead of just a crispy shell hiding a mealy interior.
Warning: these have that Cheetos problem where your fingers will be dusted in orange powder after you’ve eaten them. They’re also just as addictive as Cheetos.
August 23, 2012
An old sweetheart of mine once gave me one of the most interesting compliment I’ve ever received: “I’d like to see you eat a salad. It’s hard to eat a salad gracefully, but I bet you could do it.”
He’s not wrong. About salad, not about my ability to eat it. Salads are, in general, kind of a messy affair. Especially the ones with those pretty and colorful artisanal lettuces that you don’t want to chop that are juuuuust bigger than one mouthful, meaning you get dressing all over your lips trying to get that forkful of unruly greens into your stomach, messing up your lipstick in the process. And don’t even get me started on frisée.
This is the antithesis to those messy, albeit often lovely, lettuce salads. You can eat the entire thing with a spoon. It’s crisp and cold from the raw corn, the chickpeas bring a lovely nuttiness, and the avocado melds with the lemon and olive oil to form a lovely creamy mouthfeel. I toss mine together in about five minutes flat.
August 20, 2012
You guys. I am so excited to share this recipe with you. I made it for the first time last week and immediately proceeded to eat the entire batch, standing up at the counter in my kitchen. Then I had to make a another batch so I could photograph it.
It couldn’t be simpler: nutty chickpeas, tossed in a little butter, sugar, salt, and spice, roasted until caramelized and crunchy. Sticky with honey, they’re so addictive I had to put the jar of them on a high shelf out of my sight so I wouldn’t eat an entire second batch in one day.
July 18, 2012
Today, I had planned to show you some dainty scones I made the other day. Cream scones, cut into neat little right triangles, with raspberries and chocolate in them. Neatly arranged on a blue china plate, served with tea.
Instead, I’m going to show you this yellow muck.
(Don’t worry, scones tomorrow.)
Why? Because this yellow muck was so, so delicious — one of the best things I’ve made in this kitchen, in my opinion — and it wasn’t planned. Inspired by this article as well as the author’s book, which I’ve started reading this week, I decided to just take whatever I had in the kitchen and make something out of it.