Recipe: Bacalhau à Brás

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We had Bacalhau à Brás a few years ago when we were in Portugal and I was just kind of craving it lately (who doesn’t love a good salty fish and potato combination?). It uses salted cod which you can make yourself or you can usually find it in specialty stores since it stores very well. It’s a great treat for a weekend meal but it is important to plan ahead because the salted cod has to soak for a day to get some of that salt out before cooking but then it comes together pretty easily after that.

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Menu: And We’re Back!

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Here’s my menu for this week. I usually make all or almost all of everything listed on a given menu though I tend to eat things out of order (sometimes you’re just not in the mood for something or you don’t want to cook a complex dish on the weekend like you thought you would). You can always see the food I actually made on Friday when I post my weekly lunch compilation on @mabmadefood. As usual this menu only has lunches and dinners because we always eat the same breakfast.

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Menu: A Month Off

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Here’s my menu for this week. I usually make all or almost all of everything listed on a given menu though I tend to eat things out of order (sometimes you’re just not in the mood for something or you don’t want to cook a complex dish on the weekend like you thought you would). You can always see the food I actually made on Friday when I post my weekly lunch compilation on @mabmadefood. As usual this menu only has lunches and dinners because we always eat the same breakfast.

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Menu: DownBeat

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Here’s my menu for this week. I usually make all or almost all of everything listed on a given menu though I tend to eat things out of order (sometimes you’re just not in the mood for something or you don’t want to cook a complex dish on the weekend like you thought you would). You can always see the food I actually made on Friday when I post my weekly lunch compilation on @mabmadefood. As usual this menu only has lunches and dinners because we always eat the same breakfast.

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Menu: Cult Leader

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Here’s my menu for this week. I usually make all or almost all of everything listed on a given menu though I tend to eat things out of order (sometimes you’re just not in the mood for something or you don’t want to cook a complex dish on the weekend like you thought you would). You can always see how I did on Friday’s when I post my weekly lunch compilation on @mabmadefood. As usual this menu only has lunches and dinners because we always eat the same breakfast.

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Menu: Insistent Wave

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Here’s my menu for this week. I usually make all or almost all of everything listed on a given menu though I tend to eat things out of order (sometimes you’re just not in the mood for something or you don’t want to cook a complex dish on the weekend like you thought you would). You can always see how I did on Friday’s when I post my weekly lunch compilation on @mabmadefood. As usual this menu only has lunches and dinners because we always eat the same breakfast.

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Recipe: Plum Cake

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This is a great way to use up plums and can probably be used with plenty of varieties of fruit, especially other stone fruit like apricots and peaches. This is a one bowl recipe that comes together so easily I made it with one hand when I accidentally grated my thumb and had to be extra careful about my left hand for a week. This cake has a mild, sweet flavor that contrasts perfectly with the tart plums, and texture like a cream scone making it perfect for an afternoon tea or coffee snack.

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Recipe: Bagels

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I’m not the sort of person to tell you that you have to make bagels. Commercially available bagels aren’t particularly good but if you live near a bakery that makes fresh bagels the odds are that they’re going to be cheap and fairly good but if you can’t get bagels or happen to live in a place where they’re not particularly available this is an easy recipe which produces really good results for a home kitchen. You can rest these overnight but I’ve found that I personally like the sweet spot of about 4-6 hours in the refrigerator (at 12 hours these start to deflate for me, your results may vary). Luckily the recipe doubles easily and already made bagels last for up to 4 days without any taste or texture difference. If you can’t find molasses most sweet stuff will suffice: honey, brown sugar, and even dark corn syrup will all produce a crisp outside texture with a chewy inside – just how I like my bagels!

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Menu: 2 Hours

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Here’s my menu for this week. I usually make all or almost all of everything listed on a given menu though I tend to eat things out of order (sometimes you’re just not in the mood for something or you don’t want to cook a complex dish on the weekend like you thought you would). You can always see how I did on Friday’s when I post my weekly lunch compilation on @mabmadefood. As usual this menu only has lunches and dinners because we always eat the same breakfast.

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Recipe: Fesenjān

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This is a delicious Iranian stew with the flavors of pomegranates, walnuts, saffron, and other spices that takes about 3-4 hours to come together but it is well worth it thanks to the richness and depth of flavor that it produces. This is a show stopper for a dinner party or other get togethers and it’ll definitely be something that your friends and family talk about for years to come. This recipe has you make your own pomegranate molasses and walnut paste because they’re not available where I live but feel free to use commercially available shortcuts if you can!

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