Recipes and food adventures with Adam Roberts
-
Apple Pie Cookies By The Seat Of My Pants
It’s considered a hard and true fact in the food world that baking is a precise discipline and that cooking–sauteing, roasting, salad-making–is looser, freer, more of a vehicle for personal expression. Why does that always have to be the case? Isn’t it possible that, if you know a thing or two in the kitchen, you…
-
My First Persimmons
I am new to persimmons. I’d heard of them, Pim once gave me a delicious jam she’d made from them; but purchase them and eat them in the real world? I had not. And then, on a recent trip to the Hollywood farmer’s market, I saw piles of them everywhere.
-
That’s Not A Lime Tree
You may recall, when we first moved into our L.A. apartment, that I described a courtyard with a lime tree in it. I’m embarrassed to say that even though I have many dishes in my repertoire that involve limes–oatmeal with ginger, coconut milk and lime; sea scallops with citrus risotto–I haven’t once plucked one off…
-
The A.G.’s Thanksgiving Guide 2011
You thought you might avoid it here on my blog–the Thanksgiving deluge that happens on all food sites this time of year–but this weekend I broke down and cooked a Pre-Thanksgiving Thanksgiving for Craig and his aunt and uncle. (I’m not cooking for my family in Florida this year–we’re eating out so I can relax…
-
Slow-Roasted Herbed Turkey Breast
Finally, there’s the turkey itself. For years my mom tried to convince me to make just a turkey breast for the Thanksgivings I’d make at home. And for years I refused because I’d never made a whole turkey before and wanted to document that experience for the blog. But because I was cooking a pre-Thanksgiving…
-
Persimmon Cranberry Sauce
I love cranberry sauce. You can keep your stuffing, your gravy (blech!), as long as you give me my cranberry sauce, I’m happy. What’s astonishing to me about cranberry sauce is how insanely easy it is to make. The idea that people open a can of that gelatinous mound of cranberry goop is mind-blowing to…
-
Maple-Roasted Butternut Squash and Apples
If there’s a time of year to break out Molly Stevens’s new Roasting book, this is it. Thanksgiving dinner is all about roasting. If you deep-fry your bird, you’re missing out on one of the great aspects of Thanksgiving–the lovely aroma of a slow-roasting bird wafting through your house or apartment. Keeping in the spirit…
-
Red and Gold Beet Salad with Mache & Goat Cheese
Here’s the thing about serving a beet salad as your first course at Thanksgiving: it’s nutritious enough (beets are healthy!) to justify all of the hedonism that’s to come AND you can serve it with good cheese which, when you think about it, rarely makes an appearance at Thanksgiving. Where else would you serve cheese?…
-
Feasting Before The Feast (Or: Another Sunday Gravy)
|
Our old friend and neighbor Rob was in town last week and, craving an Amateur Gourmet-cooked meal, swung on over with our friend Luke (am I allowed to say “our Oscar-winning friend” Luke?) on Sunday night. Like a good Italian grandmother, I had a pot simmering on the stove all afternoon and by the time…
-
Tacos Delta & Ricky’s Fish Tacos
Tacos have entered my life in a big way. Ever since I moved to L.A. in September, I’ve been eating many, many tacos. Tacos at Loteria, tacos at Malo. In fact, there’s a very good chance that today I’ll be eating tacos for lunch and dinner, no joke. What makes the tacos here so great?…
