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I made a reel for my sandwich because I was excite

I made a reel for my sandwich because I was excited to have a fresh baguette in time for lunch.🤓

Clam chowder for one, because the weather is abysm

Clam chowder for one, because the weather is abysmal and nothing says “you deserve a warm bowl of soup” like windy, slushy, freezing rain😐

Dinner snack plate, featuring some of my favorite

Dinner snack plate, featuring some of my favorite things:
Butter-griddled sourdough from @breadobsession
Cherry tomatoes
Blood oranges
Castelvetrano olives
Alouette
My current favorite tiny sardines from @conservasdecambados

Manifesting the energy of breezy, warm evenings, glassware that is ever-so-slightly gilded with condensation, and the smell of a neighbor’s grill heating up down the street.

Feeling fragile lately. This pre-spring stasis is

Feeling fragile lately. This pre-spring stasis is exhausting. It’s neither a state of blooming nor comfortable settling. I resent the feeling of being pushed and rushed when what I need is slowness and peace, but I’m simultaneously wishing to hurry the sun higher in the sky and speed up the gentle lengthening of days. Last night when I was too tired to sleep I wrote a little ode to the hopeful comfort of grape tomatoes in winter. You can read it if you like.

https://smallpantry.substack.com/p/grape-tomatoes

❤️🌱

Cozy, simple dinner yesterday, as a balm against F

Cozy, simple dinner yesterday, as a balm against February’s last dreary hurrah.

100% influenced by @allosimone and her cozy bowl of orecchiette e fagioli, but I completely forgot to do a soft-cooked egg.

For ~3 servings:
2 cups each bean broth and chicken broth (or all chicken if you don’t have bean broth)
~2 cups cooked white beans
8oz short pasta (we didn’t have orecchiette but got the same bean hugging effect with cavatelli)
Plenty of black pepper
Finely grated Parmesan and/or pecorino
Lemon zest

While the pasta water comes to a boil, combine the broths and bring to a lively simmer in a second pot. Add a generous cracking of black pepper. Once the pasta is dropped, add the beans to the broth to heat through while the pasta cooks. As soon as the pasta is just shy of al dente, transfer it to the pot with the brothy beans. Simmer everything together until the pasta has reached your preferred texture. Remove from heat and slowly mix in finely grated parm until your heart and tastebuds are content. For a pot that ended up making 3 servings, that was about 1 cup of microplaned parm (and microplaned parm is quite fluffy and voluminous, so it probably was a scant 2oz), but you may want more or less. Adjust with salt and more pepper. Serve with even more cheese and a generous flurry of lemon zest.

(Our @myrthceramics bowls are quickly becoming favorites for meals like this. Good depth for containing brothy things, but good surface area for plenty of garnishes!)

Cozy simple comfort brunch. Two cheerful spots of

Cozy simple comfort brunch. Two cheerful spots of color on an otherwise drab and grey day.☁️☁️
The Layers:
-Butter-toasted English muffin
-A gentle smear of @gloriasshito
-American cheese
*quick broil to melt and lightly brown the cheese*
-Perfect crescents of avocado (@neighborhoodproduce always has perfect avocados)
-1 Egg, gently scrambled in butter, nestled atop the avocado hug
-Flaked sea salt (@maldonsalt is my default)

Almost through February, my least favorite month. 😮‍💨

Red curry whole roasted cauliflower with cilantro-

Red curry whole roasted cauliflower with cilantro-lime gremolata.

I know whole roasted cauliflower has lost the super-trend sheen, but I will always love it. I guess I love all cauliflower, but still… carving a cauliflower table-side is so much fun 😁 The tendrils of steam carrying the savory aromas of the spice rub, the buttery texture as your knife slides through the tender florets… I also love the way the gremolata is jolted to 11 when it hits the heat of the cauliflower. It’s not optional, imo. Head over heels in love with this one.

Recipe linked in stories, or tap the link in my bio and then tap “recipes” in the menu💕

Yogurt on everything appreciation post. That is a

Yogurt on everything appreciation post.

That is all.

Happy Friday, pals. 😘

It makes me happy to see the recent swell in Bours

It makes me happy to see the recent swell in Boursin+pasta love (my people!!😍), but I have to admit my not-so-dirty secret: I’ve always been an Alouette girl. I know that Boursin has fewer preservatives/additives or whatever, but that $hit is expensive. Plus, the softer texture of Alouette makes it easier to scoop with a ruffled potato chip. Try it, you’re welcome in advance.

Anyway, here’s my store-bought cheese tortellini, tossed with classic garlic & herb Alouette, wilted baby kale, and seared mushrooms (foraged from @themushroomshopsomerville of course). 10/10 will repeat again, as soon as I drag my lazy butt to visit the friendly folks behind the mushroom counter! 🍄🤎

PS
Has anybody here tried to make gournay cheese (aka Boursin) at home? I’ve found a legit tutorial for the actual cheese, not the butter-based replicas, and I’m excited to experiment…🤓👩‍🍳

Good morning from these perfectly golden and tende

Good morning from these perfectly golden and tender biscuits. One of my favorite recipes from a past life, so simple but just right. I usually go savory with biscuits, but they do pair wonderfully with a bloop of whipped cream and berries…

My opinion: A biscuit should be soft and tender. It should have delicate, craggy layers and a deeply golden-brown and crunchy top. It should hold up to slicing and a hearty slather of butter and jam. Too often we meet biscuits that are pasty inside, with insipidly pale, smooth tops. I don’t have time for insipid biscuits.

Recipe is on my website. It’s an older one, so you’ll want to head to the “Baking” categories, or search “buttermilk biscuits.”

https://small-pantry.com/recipes/truly-perfect-buttermilk-biscuits/

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#buttermilkbiscuits #biscuit #butter #bakingrecipes #homebaking #bakersofinstagram #bareaders #f52grams #f52community #comfortfood #easyrecipes #foodblogfeed #onmytable #favoriterecipes #foodphotography

Port wine braised chicken in a smoky tomato sauce.

Port wine braised chicken in a smoky tomato sauce. I’m glad the weather is thawing out a bit, but this is what I needed this weekend, with temps in the negatives and brutal wind chill 🥶

Inspired by a recipe I stumbled across in My Lisbon by Nuno Mendes. I’m not sure how well I’ll be able to articulate this, but because it’s so rich and smoky it always feels like banquet/feasting food. As in, great halls, lots of old wood, dim and cozy firelight, flagons of wine fueling the din of comfortable chatter and the occasional uproar of laughter. I’ve never made it for a crowd before, but it just feels like a meal for companionable hunkering down against a long winter…
It’s a recipe to warm the marrow of your bones. Rich with deep flavors, moody and complex. The natural depth of aged, fortified wines. The easy-going umami of tomatoes. The sweet smoke of bacon and pimentón. Definitely a meal for feasting, but with barely any effort—the ultimate one-pot dump-and-stir format. Best with carbs to mop up the sauce and a zippy salad to balance the big flavors.

https://small-pantry.com/recipes/port-wine-braised-chicken/

Recipe also linked in bio!
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#comfortfood #easyrecipes #chickenrecipes #braisedchicken #tomatoes #pimentón #bacon #bareaders #f52grams #f52community #newrecipe #foodblogger #onmytable #homecooked #frangonapucara #heartymeals

It’s a balmy 1°F, -17°F with windchill, want t

It’s a balmy 1°F, -17°F with windchill, want to scurry over for a pot of tea or two? I’ve got a batch of beans bubbling away. We can put an old movie on for cozy wallpaper and maybe pull out the board games or dream up a baking project.

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