Wednesday, September 1, 2010

What we've been eating...

We realized we couldn't just post about a wonderful market without sharing some of the things we've been making with all that bounty!

Unfortunately, I forgot to take pictures of everything so for some meals recipes will have to do.
Pork sausages, radish & grapefruit salad, brussel sprouts sautéed with onions and sun-dried tomatoes.
Zuni chicken!  Zuni Cafe is a restaurant in San Francisco that we actually haven't been to (unfortunately for us, it is closed on Mondays so we missed it last time we were in the Bay).  However, this roasted chicken, served on a bread salad, was so good that we'll definitely be making a second attempt.
We got the recipe from my all-time favorite food blogger Smitten Kitchen, but the original can be found in The Zuni Cafe Cookbook

Memorable meals also made but not pictured:

Ina Garten's mustard-roasted fish (we made it with pink snapper instead of red... not sure what the difference would be) from The Barefood Contessa: Back to Basics, a gift from Alex's family-friend Iris, which we will definitely be coming back to again.  This meal was an easy crowd-pleaser.

Minnesota wild-rice soup, made with actual Minnesotan rice from Alex's Uncle Jeff and Aunt Jill (thank you both!)

An incredibly easy and tasty lamb and okra stew, served with couscous.

Herb-marinated pork tenderloin (another Ina Garten Back to Basics recipe).

Malted-milk ice cream from the amazing David Lebovitz's The Perfect Scoop (to all you early-xmas shoppers, for the chef in your life buy this book and a Cuisinart 1.5 Quart Ice Cream Maker and you and the giftee will forever be on good terms, not to mention in constant supply of ice cream!).

We also adapted a recipe from Time/Life, Foods of the World: The Cooking of India to make goat curry with  naan and okra on the side.  We received The Cooking of India, South America, and Asia from Alex's parents (thanks Gary and Heather!) and look forward to experimenting with the recipes.  Next on deck: red-cooked pork, steamed pork buns, and mole.  Ole!


  1. Good work with the cookery! You guys are going to have to come back out here so we can hit up Zuni for real - I've had the chicken now, and it's pretty frickin' amazing. They cook it in a wood-fired oven, so there's this additional layer of smokey/toasty flavors...I'm going to stop, I'm making myself hungry.

  2. Nick! I can't believe you went without us. You're forgiven if you take us next time we visit... maybe in February?