Recent rotation

In our effort to cut back some, we’re turning to less experimentation in cooking. Not sure how long this will last, but it does mean that we’ve developed a few standbys that make it into the rotation rather regularly.

I’m yet another one who’s fallen victim to the deliciousness of Ottolenghi’s Black Pepper Tofu. Especially with steamed broccoli.

Another fast favorite is Moroccan Merguez Ragout with Poached Eggs.

There’s always red beans and rice. Well, almost always.

More as I remember.

Weekend Planning

I’m trying to plan what to make this weekend. The family is coming over on Saturday to cook on the salt block I got as a birthday present. The menu is really up to Seth, but I’ve been tempted by this recipe for Rhubarb Bread Pudding with Whiskey Sauce for dessert.

Brunch on Sunday is a little more difficult, and I’m torn between my various options. I love making brioche, so I’m thinking of baked brioche french toast (possibly a non-boozy version of this) with strawberries. I already have the blood orange juice and bacon. I should make some herbal iced tea or something non-caffeinated, but I’m not sure what that should be. I’d like to keep it light in order to balance the sinfulness of the french toast.

Then again, Frisee aux Lardons also sound good.

Or Meyer Lemon and Cranberry Scones.

Or Baked Eggs with Spinach and Mushrooms.

Or something with latkes.

Or.. I love it all.