This week on Pop & Sizzle we’ll be making a decadent, summery Sunday night dinner, in four parts. Each dish ranges from the super easy — coleslaw — to the time-consuming-but-still-pretty-easy –baby back ribs, y’all!
Alexei and I are also going pescetarian for the entire month of May (more on that next week), so what better way to kick that off than with some finger-lickin’ good ribs?
Dinner for one, featuring farmer’s market beets, crispy goat cheese, and pomegranate seeds. Not pictured: giant glass of wine and Doctor Who marathon. (Yes, it’s finally happening.)
I’m a big fan of the “treat yoself” philosophy — thanks, Parks and Rec. I cherish the nights I get to whip myself up something tasty, pour myself a generous glass of wine, and do a little hermiting. Sometimes treat yoself means mimosas, or a manicure. Sometimes it means a giant vat of creamy pasta. Other times it means frying goat cheese so delicious you have to eat it with your hands.
Burrata is one of my ultimate comfort foods. It’s rare in Los Angeles, but whenever I encounter someone who’s never had burrata, or worse, doesn’t even know what it is, I’m deeply offended. How can someone live their life without having tasted the rich, creamy deliciousness that is burrata cheese? I mean, burrata literally means “buttered.” It doesn’t get much better than that.
I know I’ve been rushing fall to get here, but last weekend I was inspired to make my own peach caprese. As I’ve mentioned before, I live in the lovely Melrose district in LA, which means I am surrounded by excellent eats. Although Cube Marketplace & Cafe is a block away from my apartment, I don’t take advantage nearly as much as I should. The cafe, cheese bar and marketplace has a menu of fresh, seasonal Italian dishes that changes weekly.
We ordered the cheesemongers’ plate (one of their staples), duck confit ravioli in a brown butter sauce, a peach caprese salad, and of course, a bottle of wine. (They have over 400 Italian wines available!) The peach caprese was served with buffalo mozzarella and balsamic. The entire meal was a transcendent experience… but this nagging little voice in my head kept whispering, “This would be damn good with some burrata.”
With the arrival of spring and the nonstop indulgence of SXSW behind me, I find myself craving healthier options more often than not. Last week I was in the mood for a salad. As much as I like veggies, I’ve never been a big salad girl, so figuring out what to put in it was an arduous task. I decided to recreate a breakfast from Fratelli Cafe on Melrose, replacing scrambled eggs with spring mix. My instinct was spot on, and I used all the ingredients to make several salads and an omelet – saving money and eating right!
I love beets. They’re a vegetable that, like Brussel sprouts or lima beans, suffer from an undeserved, childhood stigma. True, they’re a little messy, but stained fingertips are a small price to pay for this colorful salad.