Hey strangers! I’ve been keeping up with all the recipes, but just didn’t have much to say on the blog, I guess. It’s been busy, as ever, I suppose. I had a big writing push with my scholarship, so that took a lot of writing energy away from the blog. The holidays were rougher than normal: many of you know from being friends me with on facebook that my dad died in late spring 2017, very suddenly and very unexpectedly. He was the big cook in the family, basically doing all the cooking for any and all the festivities. I last saw him on Easter, 2 short weeks before he died, and I was pretty sick with a cold. I couldn’t taste anything for the 3 days my parents were here, so I cooked “blind” on the seasoning. I made a roast lamb shoulder with rosemary and garlic, a leek-gruyère potato gratin, and a salad with oranges and asparagus. Apparently, it was fabulous. I made it again at Christmas for the 20-something people who showed, missing my dad and finally tasting the food. It’s been tough to think about stories to tell on the blog, even as I’ve enjoyed making the recipes we’ve had.
The black olive tapenade from MPK was, as all the other appetizers we’ve made, fabulous. FYI, I made it with jarred Kalamata olives that I rinsed with water. They were already pitted, so it took basically zero time to put together. NICE. I served it with goat cheese and regular toasts. I used about 6 green olives (castelvetrano) as I didn’t have quite the full measure of black olives. I have really enjoyed upping my appetizer game with these cooking groups and I’m regularly asked to bring the artichoke tapenade we did several months ago with the rosemary oil.
And here’s a gallery of the other recipes I’ve made since mid-November, following along with y’all. Major highlights were the counterfeit duck confit, which I just made again to rave reviews last night, and the buckwheat polenta. I had some minor troubles with the cassoulet crust, though it was still very tasty. Otherwise, the crab salad and celery root salad were all a delight.