I've been cooking a lot as usual but have quite the backlog, so bear with me...
First, a December (!) recap.
We had fresh squid ink linguine with a bunch of clams. You can never have too many clams; I usually buy 2.5 to 3 lb for the two of us.
I made evening garlic soup in the manner of the Correze (recipe by Paula Wolfert).
I grilled some grass-fed local (Palomar) rib eye steaks that were amazingly tender and served it with smashed red potatoes from my CSA.
I made a large batch of zingy carrot-ginger soup for a friend who was recovering from surgery.
I was exhausted one night and made breafkast for dinner with the fantastic hickory-smoked bacon from Benton's.
I got into an Indian kick from a while and cooked a couple of recipes from Vij's. First there were these prawns in coconut masala.
Then this local grilled grouper with a tomato-yogurt broth and more smashed red potatoes.
I made a few care packages for my friend including this a lemon risotto with almonds and fennel fronds.
I made David Lebovit'z roast chicken with caramelized shallots again, this time with mashed sweet potatoes.
A my husband's request, sausages braised in tomato sauce with pasta.
To celebrate the arrival of my mom to San Diego for the holidays, I cured a brisket (Suzanne Goin's style) and served it with sauteed kale, steamed potatoes & horseradish creme fraiche.
I grilled a few poussins and served them with roasted balsamic-glazed Brussels sprouts.
I roasted some bone marrow and served it with a little herb salad a la Fergus Henderson for a little (not exactly light!) pre-dinner snack.
We were invited for the Chrismas meal, but I brought this chocolate Dacquoise that was really fabulous (recipe from Pierre Herme).
In an attempt to recover from the festivities, I made a pomegranate, pear and arugula salad with what I found in my CSA.
We got a lot of squash in the CSA and I made a roasted kabocha squash soup that tasted of chestnuts, with garlic croutes.
I made linguine carbonara with Benton's bacon and fresh pea shoots.
Onion soup les Halles.
Foie gras au torchon cooked in duck fat to finish the year on a high note, served with an excellent Champagne that the recipient of one of these jars gave us to thank us.