Nov 17
I was at the grocery store, debating whether to write a blog about Thanksgiving (the obvious choice) or brussels sprouts. Seriously. I like them, and everyone is writing food blogs about Thanksgiving. Then I saw these:
Holy stalk of brussels sprouts! Clearly Thanksgiving can wait another day or two!
Nov 5
If you’ve been following this blog from the beginning you may have picked up on the fact that I’m a bit obsessed with olive oil. I love this cake because it really celebrates one of my favorite ingredients.
You can use a basic extra virgin olive oil for this recipe, such as Colavita. I was hoping to really showcase the olive oil flavor, so I used 7 ounces of Colavita (found at any grocery store) and 3 ounces of Maussane-les-Alpilles, which is a fruity, high quality olive oil with the slightest peppery kick at the end.
Nov 3
I’ve taken several overseas trips in the past few years, one of which was to Iceland. The food there was unexpected and delicious! One of the biggest surprises to me was the lamb. Icelanders pride themselves on having some of the best lamb in the world. The sheep live on grass and are never exposed to antibiotics. And I’m not a major hot dog fan, but Bæjarins Beztu lamb hot dogs are practically worth the visit to Reykjavík alone.
Here’s some info I pulled from Icelandic Sheep Breeders of North America:
“The Icelandic sheep is one of the world’s oldest and purest breeds of sheep. Throughout its 1100 years of history, the Icelandic breed has been truly triple-purpose, treasured for its meat, fiber and milk. “
“The meat is indeed very tender with a mild flavor, and is generally described as gourmet meat. Icelandic lamb can appeal to the palate of even those consumers who avow they ‘just don’t like lamb.’”
Needless to say, I was excited when I found some at Whole Foods and knew I wanted to make a ragu. You can substitute ground beef instead of lamb, if you prefer.
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