I'm excited to share with you these chocolate chip cookies that I just made from Samantha Seneviratne's cookbook, Sugar and Spice. They're super unique cookies in that you make them with coconut oil instead of butter (!!!, I know but it works). You do it all with a wooden spoon instead of a mixer (so great if you want a recipe to make with the grandkids, assuming you have grandkids.) And they have -- get this -- toasted coconut and pistachios.
CLICK HERE for the recipe. You won't regret it!
Otherwise, two savory recipes for you. The first is a new favorite that I make whenever I'm craving pasta and I've already had pasta twice in a given week. Then I make Braised Sausages in Tomato Sauce Over Polenta.
It may look complex, but you really just brown sausages in a pan, make tomato sauce in the same pan, and finish cooking the sausages in that sauce (it takes like 30 minutes total).
Meanwhile, you make polenta the way that I like to make polenta. It's the slow way.
The first night was creamed mushrooms on toast with a little gem salad; all of the ingredients (including the bread) came from the Hollywood farmer's market, which I went to the day before.
On Tuesday night, I made baba ganoush toast with Scarlett runner beans on the side. You have to see the beans before I cooked them; they were gorgeous!
Here's the finished dish, a vegetarian dinner that didn't feel like a vegetarian dinner.
CLICK HERE to learn how to make it.
On my Instagram Live on Friday, I hosted baker extraordinaire Nicole Rucker, author of the James Beard Award nominated cookbook Dappled and chef owner of Fat & Flour in the Grand Central Market.
We had such a fun chat and you can watch the whole thing on my IGTV. Still can't believe she's anti-pecan pie!
Coming this Friday: I'm talking to San Francisco Chronicle food critic Soleil Ho. Follow me on Instagram, you won't want to miss it this Friday at 2 PM PST.
In other cooking news, I froze some ricotta pancakes the last time that I made them and yesterday I popped them on to a cookie sheet, straight from the freezer...
Those went into a 350 oven and about 15 minutes later, they were ready to eat. I topped them with berries and the last of my maple syrup.
Last night, I roasted a chicken, using vegetables that I bought at the farmer's market.
The chicken went on top -- see my Roast Chicken Secrets Revealed for the technique -- and this was our dinner, a very tasty Sunday night feast.
Here are some links that caught my attention this week:
La Buvette Terrine (David Lebovitz; always wanted to make pâté, this seems doable)
Food, It Turns Out, Has Very Little To Do With Why I Love To Travel (Eater; great essay by Noah Galuten)
10,000 Vintage Recipe Books Are Now Digitized in the Internet Archive's Cookbook and Home Economics Collection (Open Culture; this is a great toy to play with)
Legendary Napa Chef Cindy Pawlcyn Loses 3,800 Cookbooks After Home Burns in Glass Fire (SF Chronicle; this is so tragic... I loved Cindy's Backstreet Kitchen and have Cindy Pawlcyn's cookbook, which is great)
Nigel Slater's Black Grapes Recipes (The Guardian; I have grapes in my fridge but I'm too lazy to seed them)
How Artisanal French Butter is Made (Kottke.org)
Okay, folks, that's all for this week!
Until next time....
Adam (The Amateur Gourmet)