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This week we are thrilled to be cooking from Alice Waters’ new book, “My Pantry.” With illustrations by her daughter Fanny decorating the pages of this lovely edition, it’s clear that the content of this book is personal enough to have sprung directly from the rhythm of Alice’s home kitchen—and indeed it did! As ever, her recipes are not only clear (and deeply delicious), but full of insights and tips that will remain in your cooking repertoire
long after the recipe is done.
—Greta & Dani
Don’t let this show-stopper of a dish fool you. Sure, it’s an impressive centerpiece for a dinner with friends, but the recipe —adapted from the Art of Simple Food— is also a perfect go-to for an easy midweek dinner; and one that’ll yield plenty of leftovers for lunch to boot. (Salmon-melts anyone?)
WHAT YOU’LL NEED
“I can’t think of a better reason to keep a quantity of brown rice in my refrigerator than this porridge. It makes a wonderfully nourishing and warming breakfast, food for cold mornings. The savory variation topped with an egg also makes a very satisfying lunch.” —Alice
WHAT YOU’LL NEED
“I developed this recipe because a local farmer began to grow an heirloom wheat variety and I wanted to find a way to use it. The flatbread that resulted falls somewhere between a tortilla and a chapati and has become a staple in my pantry. I often have one for a savory breakfast in the morning, blistered over the burner and spread with a bit of hummus or raita, but it is a welcome snack any time of day served with warm olive oil and za’atar, or any savory spread.” —Alice
“This is a very easy and delicious way to use up extra buttermilk. The cheese can be flavored with a little salt, or chives and black pepper, and is lovely crumbled in salads or sweetened and spread on toast.” —Alice
“Roasting a mixture of nuts at a low temperature is a wonderful method. At high temperatures, some kinds of nuts in the mixture may burn, but they won’t if roasted with the others at a low temperature. The delightfully crisped sage leaves are as satisfying as the roasted nuts themselves.” —Alice
“All of my fall favorites are sliding into season now and I couldn’t be more excited about it. I usually spend pomegranate season sprinkling those delicious seeds on everything I cook—and with fresh lemongrass, kohlrabi and trumpet mushrooms in season too, I know I’ll be spending
a lot of time in the kitchen.”
“I live in England, so whenever I’m home I relish the chance to enjoy the heck out of the Bay Area’s best ingredients. These are a few of my favorites that I always order from Good Eggs when I’m in Berkeley for a visit.”
Nana Mae’s Apple Cider Vinegar
“Apple cider vinegar is a great acid to have in your arsenal. I love to mix up my vinaigrette recipes by throwing a glug of apple cider vinegar into a pounded garlic-based dressing along with some citrus juice and/or a bit of red wine vinegar.”
Ancient Organics Ghee
“What can I say? This stuff tastes like caramel BUT IS GOOD FOR YOU. Put it in and on everything.”
Alter Eco Red Quinoa
“What most people have yet to realize in the midst of this quinoa craze is that red quinoa, and this one from Alter Eco in particular, tastes infinitely more flavorful than most white varieties.”
Old Dog Ranch Walnut Butter
“This walnut butter is just as good on toast with honey as it is folded into a savory pesto with herbs and lots of garlic.”
One Ocean Wild Scallops
“When I’m back in the land of citrus and avocados, I try to make scallop ceviche as much as possible.”
Blue Corn Delgada Tortillas
“These tortillas are so incredible I regularly smuggle them across the pond so I can always have them in England.”
Welcome to “This Week” – a collection of seasonal ideas to inspire a week of cooking. Here at Good Eggs, we’re surrounded by an ever-changing bounty of seasonal produce that keeps us cooking and inspires us to get creative in the kitchen. So, each week you’ll hear about peak season produce, easy home cook hacks, simple seasonal recipes and our new favorite goodies from the best local foodmakers. And who’s doing the writing? Well, us – Greta and Dani. (Nice to meet you.) If you have any ideas, feedback or thoughts – please holler at us anytime!