Wasn’t that lil’ break the absolute best? I needed it. I think we all needed some rest and chillaxation. On Thanksgiving day, there was a long walk with Amelia and Joshua, some cooking (but relaxed cooking), a nice Friendsgiving with lots and lots of wine (thanks to Whitney!!!).
The next day Josh and I went to Seattle for book signing. I LOVE SEATTLE. It’s so rainy and overcast and cozy.
BUT NOW WE’RE BACK. I don’t know about you, but I wish the holiday season lasted about twice as long. The weeks go by so quickly and I love all the decorations and the sparkly lights and the foods.
A rösti has been on my to-make list for a v v long time. If you’re unfamiliar, think of it like a latke but bigger and thicker. It’s more cake-like.
I thought about making this rosti out of other things besides potatoes, but the thing I enjoy about them the most is their crispiness. And nothing in the entire world can get crisper than a potato. It’s made for dat crisp.
If you’re asking yourself, “what is the difference between a rösti and a latke?!” not to worry, here’s the answer:
A latke is held together with a bit of flour and egg, while a rösti is only held together with melted butter. It makes the execution a bit tricker.
Latkes are also much thinner than röstis which tend to be thicker and taller. I think both have their home at certain times and certain moods. But right now, I’m all about dat rösti.
Since there is no binder, the technique is pretty imperative. I used the technique from Chef Steps because they do a lot of good work over there and it was super duper simple.
Thanksgiving is next week! I kinda don’t have plans. Is that weird? I think it’s going to be a Friendsgiving situation.
Usually Josh and I do something family-oriented for Thanksgiving but this year I wasn’t in the mood to travel (and plus I’ll be in Seattle next Saturday!) so we’re in LA with our friends.
We were thinking of going out to a restaurant, which I did once (I think when I was a kid) and LOVED IT, mainly because that meant zero dishes, but then some friends invited us over and I think it’ll be nice to be in a home around a bunch of people.
I made this yesterday because I remember how much I love sweet potato and comté cheese together. But I switched it up by adding caramelized onions into the mix and drizzled a bunch of rosemary butter all on top of ‘em. Dreamy!
I can’t believe the time has come where it is actually appropriate to talk about what we’re making for Thanksgiving. It’s ok to say where we’re going to be for Christmas. And it’s ok to start thinking about what the table is gonna look like and who’s gonna gift who what.
It’s just too much for me. It feels rushed, like too much too soon so I’m starting slowly. I’m warming up to the idea that the holidays are near and I’m starting with this smoked gouda cheesy mashed potatoes. It feels right.
This is also the kinda recipe that doesn’t really require any particular holiday to exist to enjoy.
For this post, I teamed up with ALDI to bring you my new-favorite mashed potatoes, along with spiral cut double brown sugar ham. TIS THE SEASON.
Mashed potato-making is serious business for me. I have some rules, albeit chill rules.
#1 – They must be boiled to the point where they’re almost a little overcooked.
#2 – And then drained and set out to dry for a bit. We want creamy mashed potatoes, not watery.
#3 – A potato ricer is a must. The texture will be so fluffy and beautiful.
#4 – Don’t be shy with the butter, milk or sour cream
This smoked gouda is just the ticket to make them a liiiitle bit different but still super classic and delicious.
The trick to adding any cheese (besides super soft ones like brie or goat cheese) to mashed potatoes is grating it very finely. Use the teeny tiny grater on your box grater. This way the cheese will easily melt in the mashed potatoes and you won’t have to do much stirring or heating up.
Pairing it with this ham with ALDI makes everything a gigantic breeze because all you have to do is stick it in the oven for an hour at 350 degrees F and most of dinner was taken care of! This means more time can be spent on making these mashed potatoes pitch perfect.
I feel like I could write forever how much I love these potatoes but I won’t bore you any longer.
More Thanksgiving stuff soon, soon! This year is gonna be fun.
This is a cozy carb-fest in a cast iron skillet. Just how I like it!
This weekend I’m headed to HOTLANTA where I’ll be speaking at Create + Cultivate about digital media and food. I’m also so stoked to be going back to the south where I can order half sweet tea/half unsweetened tea like the almost-southerner I am and eat all the biscuits I want.
I was born in Atlanta and lived the first three years of my lil’ life at The Georgia Tech family dorms while my dad finished up college. I’m excited to pass by and look at the playground I used to play in. (I’m pretty sure it’s another math lab now, but whatever.)
In preparation for this trip, I wanted to pull together another fun, appetizer-like carb fest for you all. The best part about this entire thing is that you can totally use store-bought pizza dough (s/o to Kenji Lopez for the inspiration).
I teamed up with McCormick and their new herb grinders. They’re super simple to use and for this recipe I used two, actually: the Italian blend (it went inside the butter mixture) and the basil (for the top).
The recipe starts with all sorts of stuff being mixed with butter. There’s salt, the McCormick Italian blend, crushed red pepper, Parmesan, lots of fresh garlic and olive oil. The knots are knotted, stuffed with chopped Spanish green olives and then dunked in butter.
You know that saying, I’m working for the weekend. I’ve always thought that sentence was SO depressing because it made it seem like weekdays can’t be fun.
But right now, that’s sort of my reality. The next two weeks are jam-packed with deadlines and long to-do lists and recipes I need to nail. So, while I’m definitely not working for this weekend, I’m sort of working for Memorial Day Weekend. I’m headed to Palm Springs with a few friends and I’m super excited about swimming in the pool with Amelia. My friends Cassie and Burke are bring their pet bird, Ludo, which is sort of strange but whatever!
I’ve been thinking a lot about chimichurri recently.
Back when I was a senior in high school, in Florida, I spent that entire year mostly eating (surprise, surprise!). I grew up mostly eating cuban, Colombian, Peruvian and of course, American food, but this was the year where I really sought after different types of food on the regular.
Lately everything has been happening too soon. Holidays, birthdays, ends of months, beginning of seasons, etc. Everything.
I don’t know if that has to do with me living in a big city like Los Angeles where everything just moves so quickly or it has to do with this part of my life, when it’s busy-busy and there’s no time for slowness.
I’m trying to figure out ways to stop time a bit. One thing I’ve been doing lately is going to the farmer’s market on Sundays and cooking with what I get that day. I try for it to be as leisure as possible, I play music, loudly, I invite my friends over. I drink wine. I eat cheese.
For this post, I teamed up with The Laughing Cow because I can eat like twenty of their wedges of cheese and not even think twice. Out of all their flavors the new Creamy Asiago might be my favorite. I have good memories of asiago bagels so maybe this is why I love it so much.
As a friendly reminder: Mother’s Day is thisnext Sunday. YASSS. Mark it on your calendar because if you don’t call your mom/get her a gift/think of her, etc. you’ll probably have a Beyonce-type beehive buzzing at your door.
There’s a classic French dish called Potatoes Anna. I hear that this is one of the first things you learn when you go to culinary school (never went! lol). But when I first started cooking a lot, my dad bought me the FCI textbook and I cooked my through many of the recipes.
Potatoes Anna consists of a bed of perfectly browned round slices of potatoes, layered on top of each other. It’s the simplest most perfect dish because it’s literally just carbs and salt and butter. EMOJI HEART EYES
Since the beginning of time I’ve wanted to make a version of it, my way and call it a very cheeky, Potatoes ADRIANNA.
My mom isn’t Colombian so this wasn’t something she made for us. Instead, it was something that my dad’s aunt taught me how to make. But since I was a lazy teenager, I never wanted to make them. I’d drive to this little Colombian restaurant near my house where they sold them frozen in batches of twelve. I’d just heat them up in oven and boom…breakfast, lunch, a snack.
They always were more cheesy than maybe they should be and I was totally ok with that.
These rolls only took about a million times to get right. But when I got them right, I got them right! (Or at least I think so.)
For this recipe, I teamed up with McCormick Gourmet to bring you the lightest, fluffiest and buttery rolls evrrrr. And they’re topped with my favorite topping in the entire world: “The Everything” bagel topping.
I’ve put the topping on a lot of things at this point: hamburger buns and pretzels and now, Cloverleaf Rolls. But it’s for a reason.
I’m still having trouble understanding the Gwen Stefani and Blake Shelton thingy.
I’m also perplexed about when and how Nene is going to return to Real Housewives of Atlanta.
I’m having trouble deciding what two (that’s it?!) pies I’ll make for Thanksgiving. SO MANY OPTIONS!
One thing I’m not having trouble with is how much I love delicata squash (and this gratin).
Delicata squash is maybe my favorite type of squash. Do you wanna know why?! Because I don’t have to peel it!
One less step, man. When I first thought of putting rice in a gratin, I’m not gonna lie, part of me thought it might end up, well, scary looking. but I think it turned out a-ok! I thank the pretty color of the squash and the pretty color of the wild rice.
It’s decadent, yet not too much. It’s delicious and nutty and downright amazing. For the full recipe, head over to SheKnows.