It’s funny. I’ve been blogging (on a serious level) for a few years now and I seem to go through phases. I’m currently at the phase where I feel like I just put out recipe after recipe and they all become this big blur that gets lost in the internet.
A few weekends ago I was in California for The Big Traveling Potluck and a big take away for me was stories. I’ve gone away from sharing stories and what’s food without the story? No wonder I felt like my “blah blah recipe” posts were just getting lost out there. I have to admit, sometimes I can’t find my voice or I think I’m suppose to sound a certain way. Or I’m just so tired I have nothing to say. Shocking.
So, here’s my story.
Since we moved to Seattle, we’ve been living at my parents house. Who ever would have thought, almost 30, married with a kid and living at mom and dad’s… Honestly, it’s pretty amazing. If you know my parents, you get it. The past few months our whole life was up in the air and just recently everything is slowly starting to all fall into place. We’re in the process of figuring out if we can buy – well, first trying to agree on WHERE to buy. Thankfully my parents aren’t in a hurry to kick us out. We have their grandson. Of course they’re not in a hurry.
They’ve been so generous so I’m always trying to find ways to “pay” our way. I found that they’re okay rotating between the same 4-5 meals. Not me. Obviously, I test recipes for a living. I try and cook something new 2-3 times a week, branch out from their comfort zone. I don’t know what’s changed, but I’ve never enjoyed being in the kitchen as much as I do now. I simply love the idea of cooking for my family, whether it’s immediate or extended. I think being a mom, I now view food differently. The thought of feeding & nourishing my baby, gives me so much pleasure when I’m playing in the kitchen. Mace will sit in his bumbo and watch me as I go back and forth, blending, mixing, tasting… sometimes I’ll dance. It’s called cheap entertainment.
Just a few things I’ve made my family over the past few months – Kung Pao Chicken, Sesame Chicken Noodles, Avocado Pesto, Halibut with Tapenade, Tacos with Spicy Guacamole, Tomato soup with Sausage, Egg Scrambles, Chicken Lettuce Cups, Kale Salad, Comfort Quinoa with mushrooms and my favorite – Chocolate Chips Cookies. ALL gluten-free!
A few weeks ago, I decided to make Heather’s Caesar Salad from her new and GORGEOUS cookbook, The Generous Table. It was one of those things I craved my ENTIRE pregnancy, but avoided because of the raw egg. Plus, everyone says how unhealthy it is, but compared to what you get in a restaurant, it’s not that bad.
It was a Friday night. My dad grilled up some chicken to go along with the salad. Mom opened our favorite Chardonnay, Rombauer. Mace just played with his feet while we sat down at our coffee table – our favorite spot to eat. We probably Mmm’d and aww’d the entire time before we ALL got up for seconds only to realize there was 1 serving left. My dad and husband count for 4 people right there. Now we always make a double batch and have enough to feed an army. Still, there’s hardly ever leftovers.
If you’re looking for a salad to serve this Mother’s day, I don’t mean to point out the obvious, but this is it.
Slightly adapted from The Generous Table
- 1 large egg
- 1 garlic clove
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon red wine vinegar
- 1/2 teaspoon Dijion mustard
- 2 tablespoons fresh lemon juice
- 1 tablespoon anchovy paste
- 1/3 cup Parmesan cheese, finely grated
- 3/4 cup extra light olive oil
- sea salt and ground black pepper
- 1/2 cup pepitas
- 3 heads of romaine lettuce, chopped into bite size pieces
- 1 cup Parmesan cheese
For the dressing – bring a small pan of water to a simmer. Add the egg and cook for about 30-40 seconds.
note: this step (coddling the egg) helps rid the fear of consuming a raw egg. Plus it gives it a creamy texture.
Crack the egg into a medium bowl. Add garlic, Worcestershire, vinegar, mustard, lemon juice and anchovy paste. Whisk until smooth. Whisk in the Parmesan cheese. Continue whisking while you slowly pour the olive oil until the dressing has thickened. Season with salt + pepper. Refrigerate until ready to use.
note: extra dressing can be refrigerated for up to 2 days.
Preheat oven to 350 degrees F. Spread out the pepitas on a baking sheet. Bake for about 6-8 minutes or until toasted. You may want to keep an eye so they don’t burn.
Assemble salad – In a large bowl, combine romaine leaves and just enough dressing to coat the lettuce after tossing. Taste test to see if you need more dressing. Sprinkle with toasted pepitas and Parmesan cheese.
Serve (or let guests serve themselves) and enjoy!
note: in the book she suggest using EXTRA LIGHT olive oil so it doesn’t overwhelm the other flavors.
May 8 2013