A Swiss Chard Lasagna with Gruyère and Hazelnuts for David Lebovitz
Plus: Dinner at Found Oyster, Swanky Berries, and Links.
Another rainy weekend in L.A. To be honest, I kind of love it? It’s probably the reason I’m excited to move back to the east coast… I love weather. Variety is the spice of life and when every day is perfect, Truman Show style, it gets a little bland.
But there’s nothing bland about this lasagna recipe I’m about to share with you! (How’s that for a transition?)
On Friday night, my friend the celebrated and widely beloved food writer David Lebovitz came to dinner with our pals Ryan and Jonathan and I made a wildly unexpected lasagna recipe by Yotam Ottolenghi that featured Swiss Chard, Gruyère, and Hazelnuts.
If that sounds weird, worry not! Somehow the combo of the greens with the nutty cheese works beautifully, and then the garlicky tomato sauce gives everything a nice zing, balanced texturally by the crunchy, toasty hazelnuts.
CLICK HERE for the recipe! And head over to my TikTok or Instagram to see a video of the recipe in progress. (I’d embed it here but I’m writing this before the videos publish so that’s too complex for my level of education.)
Now let’s talk about the dinner I had on Sunday night with my pals Jimmy and Raef. We went to Found Oyster, which is right near the Scientology Center, in case you’re trapped there and need a place to have dinner.
We were a group of four and there were no four tops inside so we ended up sitting outside in the rain under umbrellas. It was kind of cute!
When at Found Oyster a good thing to order is oysters. We ordered two dozen of them!? Plus a smoked trout salad.
The Ritz crackers tasted extra good after watching this week’s Top Chef (anyone? Am I the only one watching? Who are we rooting for?)
For my entree, I had a wedge salad and a clam chowder (not pictured). I thought it would be a lighter dinner. I was wrong.
After all this, I was kind of full, but we saved room for Nicole Rucker’s key lime pie from Fat & Flour. One of the great L.A. bites! I’ll miss it a lot.
On Sunday during the day, I went to the Atwater Village Farmer’s Market and bought berries. A trio of berries cost $15 but I didn’t mind when the berries look this beautiful:
If you’re wondering what those golden orbs are, I believe they’re gooseberries. They kind of taste like what would happen if a cherry tomato and a raspberry had a baby.
I can’t wait to eat them for breakfast this week with yogurt and the Naturally-Sweetened Granola I made and blogged about last week. CLICK HERE for that recipe, in case you missed it.
And now it’s time for links:
The Best New Cookbooks of Spring 2023 (Eater);
Are bay leaves bullshit? (I once got in trouble on Twitter for saying that… but I love that we’re still talking about it) (Stained Page News);
Rachel Roddy’s recipe for Torta del Paradiso (The Guardian)
That’s all for today folks!
In case you haven’t been keeping up with my diet journal, Operation Muffin Stud, I got down to 168.6 pounds on Thursday after 31 days having started at 174 pounds.
If you’d like to follow along on my journey, you just need to become a paid subscriber of The Amateur Gourmet Newsletter then click THIS LINK and enter your email address and I’ll manually sign you up.
Become a paid subscriber and get access to Operation Muffin Stud as well as the Thursday paid-subscriber’s only A.G. newsletter + access to the full archives. So much content for so little!
All righty… see back here on Thursday!
OF COURSE i'm watching top chef. but i'm one ep behind so i haven't watched the ritz cracker challenge yet. i haven't latched on to anyone in particular just yet but if i have to watch dawn struggle through another season i will cry and rend my garments.
also i have nicole rucker's key lime pie in my fridge right now! i made it for pi[e] day but it's just my partner & me and i was away over the weekend so there's still a few pieces left. it's such an easy and absolutely delicious recipe. i add a bit of salt to everything (i know you understand) but otherwise i think it's the same as the original. speaking of, this last time i only had 9 graham crackers so i added a handful of mini pretzels to round out the crust crumbs. very good.
i love the ever present bay leaf discussion. i think it's definitely true that if your bay leaves are old (and this includes ones you "just bought" but have been sitting on a supermarket shelf for ??? months/years) then yes, it's pointless, and so too with *almost* any other [big name brand] spice you can buy in a [big chain] grocery store. fresh bay leaves are amazing but i get dried ones from penzeys and they are also good, imho. they smell awesome. i'm sure it also depends what you put them in - how many are you using and what are they going up against? again, true for anything out of the spice rack.
Re: the mixed berries - they are Cape Gooseberries or physalis. Very different indeed from an actual gooseberry, so best to use physalis!