Ah spring. In DC, that means that overpriced elitist farmers markets are starting up. However, after a long winter, subsisting on root vegetables, I was ready and willing to shell out for some asparagus and strawberries. I even splurged on the poppies that I suspect are worsening my allergies – but with looks like that, who could resist?
I whipped up some pasta with roast asparagus and lemon juice with walnuts and Parmesean. Really simple, really delicious. The best thing about brunch at home? The extra asparagus without the extra charge. The only downside is that I finished it with no extra for dinner.
I couldn't help myself. In addition to the cheese heart, I ordered some rose petal confit and decided to put its first use towards some Tea Rose ice cream, thus adding to my ever expanding flavour offerings at Janicey Goodness (aka my kitchen). It helps that I have a nice view of a faux English Garden Courtyard.
I was a little overzealous with the use of rose water, indiscriminately pouring it into the custard when I thought that wasn't fragrant enough. Olfactory senses numbed, it wasn't until the next day when I realized that my perfumed custard might be....extremely rosy. And surprisingly yellow! (Presumably from the egg yolks) My mistrust in commercially produced (perfectly powder pink) deepens.
I couldn't resist. Near valentines day, I sent for a Cheese Heart. It was on sale at Murrays Cheese as well as some adorable jars of rose petal confit. I'm not one to observe this occasion, but it was too cute and the disappearance of my other love (monte enebro) from most cheese retailers around here was enough to push me to the brink of purchase. In my very vulnerable state, all I needed was something (ANYTHING! brunch, pigeons....garbage??!!) to remind me of NYC and I'd go on a virtual Murray's Cheese binge.
Speedily, the Cheese Heart arrived. My human heart raced. Momentarily distracted by the Monte Enebro and dried sour cherries, the Cheese Heart waited patiently in the cheese drawer.
The rind was incredibly velvety and pillowy. The label said that it was a natural for Valentine's Day" In fact, the whole eating experience of this cheese was like a great first date. It looked appealing. It wasn't overpowering, but it was firm (not a pushover). It was buttery smooth. Almost mild, but had enough complexity to hold your interest enough to want more.
Sometimes I procrastinate making the week's food on the weekend and suddenly it's midweek and I'm foraging like a raccoon through my fridge, eating pickles and cheese when I really should be thinking about making a pot of something substantial.
This early Jamie Oliver chicken recipe seemed to require just about as little effort as I was willing to put into. So little effort, in fact, you could spend more time eating it than making it or thinking about it. It doesn't even require any babysitting, so It's even better if you want to take a nap before dinner and awake to a delicious smelling apartment.
I'm sorry Jamie, but all that butter's gone to your gut, and the wild pheasants and truffles hunted and picked in your private country woods have buried your naked chef-ing with too much inaccessible excess. I'll always love you, and I love what you do for kids and the cooking helpless, but... I love a new celebrity chef now.
Hello Sophie, The Delicious Miss Dahl.
She's gorgeous in any shape, is Roald Dahl's granddaughter, and not only do I want to make and eat her food, but I want to wear her clothes, inhabit her (fake) kitchen, listen to her music, beat eggs in her second hand teacups, and live her lovely life.
The Delicious Miss Dahl opening sequence
BBC only ran six episodes before cancelling her. Each episode is inspired by a certain eating mood: Selfish, Romance, Melancholy, Celebratory, Nostalgia, Escapism. She tells anecdotes about her Norwegian grandmother, and explains the history of dishes and food items, like the Arnold Bennett omelette, or Napolean's distaste of pyramid-shaped cheese. She recites poetry centred around food and love, and gives you precious kitchen tips like dabbing meringue mixture under wax paper to keep it in place on the pan. She sticks her hands in food, not so the camera can get a choice shot of her cleavage, but because it's quicker, and saves fuss.
The first episode I watched, "Selfish", chronicling a day of indulgence and self-reverence from breakfast, lunch, to dinner and dessert for one, was absolutely pitch-perfect. It made me want to mix a dirty martini and listen to her fawn over cheese all evening. So I did (sub fennel and peppermint tea).
You can watch Selfish here if you are in Canada (or check your local food network website).
This was her recipe setlist for Selfish: 1. Arnold Bennettish Omelette 2. Buffalo Mozzarella Bruschetta with Shaved Fennel and Courgette 3. Peanut Butter Fudge 4. Dirty Martini 5. Roasted Halibut Steak with Sweet Potato Fries and Wild Mushrooms 6. Rich Chocolate Pots with Cherry Liqueur Surprise
Buffalo Mozzarella Bruschetta with Shaved Fennel and Courgette
The Mousse is a graphic designer who recently moved to DC, but left her stomach in New York City.
The Pamplemousse is currently exploring maritime cooking and gardening in New Brunswick, Canada.
The Mousse and the Pamplemousse met in Singapore when they were nine year old girls and shared Hainanese chicken rice and juice boxes. Now we've expanded to wine, beer, local markets, writing about things we'd like to eat, eating while travelling, eating at unique restaurants, eating our own cooking and eating what we grow!
We believe in a life that centres around and embraces food. Since we have to eat constantly to stay alive, we might as well have fun living.
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