|could be lunch, could be breakfast|
I don't know the details, but there were three things and at least one of them has its father's floppy Nubian ears and Owen and Mark were out there in the dark. I know this because Mark sent pictures that I found in my in-box this morning. The absence of text could mean nothing and could mean he was too furious to type at 1:24 a.m. when he pressed send.
I cooked two noteworthy dishes this week. Both are Amanda Hesser recipes.
The first was yogurt with quinoa, dates and almonds, a recipe she posted a year ago on Food52 that I knew I would one day have to make. Wednesday was the day. It's one of those strange dishes I didn't exactly love as I was eating it, but have found myself thinking about ever since. It's a little sweet and a little salty, the yogurt creamy, the dates sticky, the nuts crunchy and the quinoa crunchy in a completely different way. The tiny amount of olive oil you drizzle on top is crucial. You should try this recipe and see what you think. My only "complaint" would be that 6 ounces of Greek yogurt was more than a delicate little bird like me could eat at a sitting.
|Veal is expensive. It should be.|
Vitello tonnato -- cold poached veal served with tuna mayonnaise -- topped the list and because it was hot last week, I made it. Used the recipe from The Essential New York Times Cookbook.
|Too bad we only had half a lemon, as this is a dish that requires serious garnish.|
Sadly, the price and appearance guarantee I won't make this again.
I wonder if this is one of these dishes no one will make in 50 years. The recipe will exist forever, of course, but once people stop cooking it, the dish is dead. Few enough people make vitello tonnato now that I'd never seen or eaten it and I don't see that trend reversing, certainly not when the meat of baby cows costs $20 per pound. Plus: baby cows.
Or am I wrong? Do a lot of people make vitello tonnato and I just don't know about it?
Mark gets to choose everything I cook for the next 10 days.