Before you run out and buy every jar of Nutella in the store (and don’t think I haven’t contemplated that), let’s try a healthier yet equally delicious version of the incomparable chocolate-hazelnut combination: date balls.
Have you ever heard of gianduia? Maybe you’ve seen this flavor nestled among other exotic-looking scoops (stracciatella…nocciola…) at a nearby gelato store. Gianduia is the original chocolate and hazelnut confection, made from hazelnut paste, cocoa, and sugar. Apparently, hazelnuts are enormously popular in Italy. Italians know the good stuff.
I absolutely love chocolate and hazelnuts together, and I’m really going to miss these date balls when the price of hazelnuts skyrockets!
I have such a hard time thinking up side dishes to serve or including them properly in a meal! The result is that I hardly ever make side dishes unless I am going to a potluck. My cooking style tends more toward making all-inclusive, veggie-heavy, one-dish dinners.
So this month for the Secret Recipe Club challenge, I was actually a bit stumped. Michaela, of An Affair from the Heart, and I are about as different in the kitchen as night and day: she loves cooking meaty dishes and serving fruity desserts, and I avoid both of those things like the plague (my picky eating strikes again)! She readily shares tons of beautiful side dishes, and I can barely figure out where to put a side dish on the plate. (But lest you think I didn’t admire the beautiful centerpieces she makes when she entertains, you’d better guess again.)
When I came across a delicious side dish featuring summer’s best flavors—and a Bonefish copycat, how exciting!—I immediately plotted a way to turn the simple side into a whole meal.
Baking fish (or even chicken) in parchment together with a huge pile of vegetables is fast becoming one of my favorite ways to put a meal on the table. I love that the meal is contained in a neat little parcel, how all the flavors mingle together as the fish cooks, and most of all, that there is so little effort and so few dirty dishes involved!
Sarah and I have been making lunches together for quite some time. And yet…we hardly ever make sandwiches. A classic lunch food, completely ignored!
I completely love sandwiches (what’s not to love about food layered between slices of bread?) and yet, I struggle to feel at all original or creative when it comes to making sandwiches at home.
But as I picked four bright red tomatoes off the vine growing in my front yard, inspiration struck: caprese salad inside a sandwich! Because what could be better than tomatoes, mozzarella, and basil all together?
This sandwich was super messy. Not going to lie about that. But it was also amazingly delicious and very simple!
Are you overwhelmed with tomatoes yet? Overflowing with bell peppers?
I really prefer to eat the bounty of summer produce I have been bringing in from my tiny garden and the farmer’s market raw. In their most honest and nutritious and juiciest form. But really…how many tomato sandwiches can one girl eat? (In case you were wondering…the answer is about four per week. Not that I’m counting.)
If we are going to keep up with the greedy volume of fresh fruits and veggies of the summer, we are going to have to get serious. And make a huge bread salad.
What? You don’t think bread should intrude further into salads than the occasional crouton!? Are you mad!?
This panzanella is seriously delicious. The crisped bread absorbs just enough of the tomato juices and sharp dressing to become luxurious, and the hearty base makes the whole meal toothsome and filling. You should make it right away!
When I was a kid I was a complete bookworm. Also a pizza-holic.
(Imagine my delight when Pizza Hut started rewarding young readers with personal pan pizzas! I had no trouble with that task, none at all.)
But I digress.
I have a vivid memory of the first time I came across the concept of an anchovy: I was (naturally) reading a book in which some of the characters were ordering a pizza. Everyone was stating their preferences, and one person said they would eat anything except anchovies.
I asked my mom what that was, and when she told me anchovies were little fish that some people liked to eat on pizza, I blanched. Gross! Fish on pizza! Who would do that to themselves!? Don’t you people know that the only truly great pizza topping you could ever want is cheese with extra cheese?
P.S., I have no trouble admitting that I am still a bookwork and a pizza-holic. I still love me some cheese pizza. But…I guess I have expanded my palatte a little. You should, too!
One of the pitfalls of being a food blogger is that there aren’t really many family favorite meals in our house. I don’t mean to say we don’t have favorite meals—just that I don’t make repeats very often. Our “favorite” meals tend to roll around once every three years rather than once every three weeks.
There is much less room for food ruts when the chef is constantly looking for new dishes to blog about.
But this shakshuka is seriously going to grace our table several times every summer from now until Kingdom come, because wow is it delicious and it is so easy to make! I love laid back meals, don’t you?
Shakshuka is a North African dish typically comprised of eggs poached in a rich tomato sauce. This version is a little different because it adds brightly colored bell peppers for a little more heartiness and texture. It will make your house smell amazing. It will make your mouth water. It will basically be the best use of summer bell peppers you will ever find, and you will mourn when your farmer’s market shuts down in the fall!