the last week of the year

Hello everyone!

It’s the last cooking week of the year! I’m just going to toss up the menu then tell you that I have roughly 1,000,000,000 foodie photos to catch you up on, so keep checking this space in the weeks ahead, after the December chocolate madness calms down a bit. Oh, speaking of chocolate, here’s a glimpse into the LL kitchen and the madness of my own mind: a video of me pulling sugar! Good times.

Making pumpkin seed oil truffles!

On to the savories!

  • Broiled tofu pockets stuffed with greens and marinated with pumpkin seed oil, garlic, ginger, and cilantro: how can I explain this meal if you’ve never had it? It sounds so weird. I make it for the meal delivery four times a year, each season, and people can’t get enough of it. Tofu + greens  + deep dark roasted pumpkin seed oil + mountains of garlic and ginger + cilantro + shoyu??? So weird! But one of my clients once summed it up perfectly: “I can’t explain why I like that meal so much…it feels like home to me, even though my family has never cooked with any of those flavors.” Yes, that’s exactly it. It’s weirdly homey. All I know is that I don’t really like tofu yet I could eat this meal pretty much every day of my life.
  • Rice noodles in pumpkin seed-oil sauce: the pumpkin seed oil sauce is so addictive, we make it work twice this week. You will not get tired of it, promise.
  • Herbed artisanal calzones with pesto: homemade calzones! A use for the pizza oven in the kitchen which mostly just sits there, all black and huge and powerful, eavesdropping on all our conversations. These freeze well, if you want to hoard a little LL for the coming month.
  • Red pepper tofu salad with caramelized onions, garlic chives, and roasted garlic
  • Middle eastern lentils and rice with caramelized onions and 2 kinds of paprika: mujaddara! The middle eastern classic and another super homey food, packed with sweet, deeply caramelized onions and lots of beautiful paprika: homegrown local organic paprika (made from paprika peppers from Ray Bradley over at Bradley Farm), sweet smoked paprika, and a bit of spicy smoked paprika too.
  • Brussels sprouts and beets braised with dijon mustard and walnuts: why is this dish so good? It’s one of those things you can’t stop eating. Brussels sprouts with beets and walnuts and mustard and miles and miles of winter yum.
  • Soup: Spicy peanut soup with mustard greens
  • Salad dressing: Raspberry-rosewater vinaigrette: with homemade raspberry vinaigrette!

3 thoughts on “the last week of the year

  1. Wow, does this all sound so delicious! You’ve just given me a new idea of how to season my beloved Brussels sprouts.

    Pray tell, what was in that gorgeous lattice pie in the last entry?

    • Thank you, thank you! Yeah, it’s a really nice way to make them: you just mix some dijon mustard, vegetarian worcestershire sauce, some caraway, olive oil, and s&p and roast everything, then toss with some toasted walnuts. Very nice!

      The lattice pie was just Ye Olde Thanksgiving Apple Pie. 🙂

  2. Pingback: the week in photos, November 30 and December 6 deliveries « Lagusta's Luscious!

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