I was just getting ready to post on the dinner I made last night when I saw this post on Apartment Therapy's The Kitchn on a quinoa tabbouleh, which is similar to what I'd made.
I bought the organic red quinoa at St. Lawrence Market and added chopped tomato from the CSA box, boiled potato also from the CSA box, basil from my balcony, and my favourite canned tuna (packed in olive oil). Salt, pepper, extra virgin olive oil and dinner is served. And your house smells nutty and toasty too.
Coming back from vacation is brutal, especially when the transition is from warm waves and pink sand to the eternal twilight of winter. I looked out my window Saturday morning and this is what I saw... is it day or night? WTF! I'm ready to sell an organ to get out of here again.
Fusilli had a great idea for a cookbook – make ahead meals. It would be a collection of recipes that benefit from resting for a few days before being reheated. For example Beef Braised in Red Wine. For three days it's been sitting its own saucy goodness... waiting to be warmed up and enjoyed. The sauce was skimmed, and boiled down to make a nice gravy and then poured over the beef and garlic mashed potatoes. A dollop of sour creme with fresh horseradish added a nice bite.
I had to try this recipe based on the sheer amount of bacon required. It's another Winter Food recipe.
