This IMBB’s theme this month — graciously chosen and hosted by Derrick at An Obsession with Food and Wine — is stale bread. Wonderful things can be made from stale bread — things like french toast and bread pudding and croutons and this spinach and bread salad.
I came across this recipe at Epicurious. Once I read through it, I knew I had to make it. The recipe is originally from Bon Appetite. That recipe also had a chicken component but I actually opted for a different roasting method for my chicken.
The directions I followed are from The Bouchon Cookbook by Thomas Keller. It just seemed so simple and the reviews were practically fawning in their awe and recommendations. Now, I know that the main star of this meal should be the stale bread, as that was the IMBB theme but….well…huh…crackling, salty, tasty chicken skin. That is my defense!
I have to say, both jwa and I were in gastronomic heaven while eating this meal. The chicken was amazing. Who knew throwing a bird into a super hot oven and not touching it (no basting, no turning, no nothing!) at all for the next hour would produce . . . → Read More: IMBB25: Roast Chicken with Bread and Spinach Salad
This was a true experiment the other night as I really had no idea how it would turn out and it pretty much came about from me just finding things in the kitchen to make soup out of. I had a huge can of plum tomatoes, some time to kill and a hankerin’ for something a bit spicy. Originally, I thought I had some tofu as well, which I had planned to put in the soup to make it creamy. Checked the fridge — nope.
On to Plan B. I looked around and found yogurt and figured I could use that and some milk to do the trick. But, if you have tofu, I’d try that as it usually works really well in soups. You can still add some milk if you want the consistency a bit thinner. Or, go ahead and use the yogurt, it worked well for me. This is like one of those choose your own adventure books except with soup.
Spicy & Creamy Roasted Garlic and Tomato Soup
1 28oz can plum tomatoes
1 onion, diced
1 tbsp olive oil
1 tsp dried basil
10 cloves garlic
1/4 tsp (or less) red pepper flakes
1 cup fresh spinach leaves, loosely packed
1/2 cup . . . → Read More: Spicy & Creamy Roasted Garlic and Tomato Soup
Hotel del Sol
We liked this place a lot. And, more importantly, the price was right and it smelled of cookies while we were checking in. Try finding a reasonably priced hotel within walking distance of Fisherman’s Wharf that smells like freshly-baked chocolate chip cookies! Then, try to find one with some character and free parking. It takes a while and an excel spreadsheet for all the comparison and calculations, I tell you.
Our second choice was the Cornell Hotel de France mainly because of the price, the cuteness and the free restaurant meal the price included (which is supposed to be amazing). Alas, the restaurant was going to be closed while we were there so we decided against it. As this is, at heart, a food blog, I felt compelled to mention the Jeanne d’Arc restaurant and what would have probably been a delicious and memorable meal.
But…back to where we did stay. The Hotel del Sol is a remodeled 1950′s motor lodge type place with all neon, beachy, bright colors and mosaic designs all about. It’s touted as a “family-friendly” hotel so it’s not overly luxurious or romantic but it was a little funky and completely . . . → Read More: Three Hotels in Four Days: The Plesantly Surprising, the Slightly Disappointing and the Pleasingly Serene
Today’s post was supposed to be about Bay Area hotels but my chair was just delivered and well…I’m slightly giddy with happiness. It’s so BIG and COMFY and I love it! LOVE IT! The chair is from Dania and I have longed for it for over two years.
I need to go into work now but honestly, I just want to sit in it all day and maybe take a comfy little nap.
Sure, there will most likely be hairballs and spilled wine and who knows what else in the future. But right now? It’s just perfect!
Soon: hotels, dinner at Farallon, creamy roasted garlic and tomato soup and more . . . → Read More: The Amazingly Awesome Chair that I Love
I made this meal last week when it was all cold — around 45 degrees — and rainy here. Ah, April in Oregon! This week we are near 70 and sunny — go figure. Oh right, this is a food blog and not a crazy weather blog. Okay.
Originally, I saw this recipe on Good Deal with Dave Lieberman, while lazily flipping through channels a little while ago. I haven’t really seen much of his show but this dish looked pretty interesting, so I thought I’d give it a try. Who can resist the lure of macaroni and cheese topped with tortilla chips? No one, I tell you. No one.
While dl’s original version is fine and dandy, I’m sure, I just had to make some changes. In my version, I added onion, bell pepper, roasted jalapeno and tomato and used black bean chips instead of regular corn tortilla chips. I also replaced one tablespoon of the butter with olive oil, just for experimental fun (and to sauté some veggies). Another difference is that I used fat free milk, which I thought worked just fine and saved a few calories and a little fat. I did, . . . → Read More: Irresistible & Slightly Spicy Mexican Mac & Cheese