As typical, we ate lots of good meals final yr. Here are some of the highlights.
January
This monstrous beef brief rib wrapped in laminated brioche dough at Dominique Ansel Workshop in NY was freaking superb. It was costly, and I needed to eat it standing up at a tiny desk within the bakery, however it was so definitely worth the value and inconvenience. Would 100% do it once more.
February
This hen in milk would not look too nice, however it was astonishingly scrumptious. Garlicky, creamy perfection. I’m heartbroken that Tbiliso closed within the spring. We had a number of actually nice meals there, and I’ll miss all the assorted iterations of cheese-filled bread they supplied.
March
I’ve by no means had a nasty meal at La Cuchara. I can not think about I ever will.
Obligatory Squire’s pizza shot. Everything minus inexperienced peppers is our customary order. Perfection each time.
April
The eggplant parm at Cecconi’s in Manhattan was fairly dear, however it got here with a salad, was greater than sufficient for 2, and even tasted good chilly. AND, it was vegan and gluten free. The restaurant appeared fancy, which made my BFF Andree and I really feel fancy, too.
I make gazpacho lots, and generally I put shrimp on it. Always nice.
May
I make beans pretty typically. These gigante beans stewed with tomatoes and topped with selfmade pesto had been one of my favourite variations.
This duck confit, on the menu briefly at True Chesapeake, was the very best I’ve ever eaten.
I used to be lucky sufficient to get some distinctive delicate shells just a few instances this yr. These got here from Johnny’s in Roland Park.
June
I can not get sufficient of the quesobirria tacos at El Salto.
July
I had the very best lobster roll of my life at lunch at The Food Market. It was enormous, the meat repeatedly tumbling out of the roll onto the plate, and it had bacon on it. Bacon.
August
While Neal’s birthday dinner at Marta was general pretty disappointing, this foie gras terrine was excellent, as was my caprese cocktail. Neal loved his beverage as nicely.
Crab-topped gazpacho and crabcake grilled cheese. Yes, I’m a genius.
September
Went to Pappas for restaurant week simply to get these delicate shells. The ones from Johnny’s earlier within the yr had been nice, however these had been even higher. And the pickled beets! Outstanding!
Farmers’ market tomato sandwich with Duke’s mayo on Pepperidge Farm white bread. ‘Nuff mentioned.
October
Speaking of beets, this beet salad with pistachios from Petit Louis was really one of the very best issues I ate all yr.
Cacio i pepe spaghetti squash served in an acorn squash at The Food Market impressed me to make a carbonara dish the next month. Amazing.
November
For the final a number of years, our Thanksgiving dinner has appeared just like the photograph above: charcuterie, cheese, olives, tons of booze. This time I used some puff pastry that had been hanging out within the freezer for some time to make tasty pinwheels of goodness, full of sundried tomato tapenade and Parmesan cheese. I will probably be making these forevermore.
I made my very own birthday dinner this yr – eggplant parm. I have never discovered a restaurant model I particularly liked–excepting the $28 one at Cecconi’s (see above)–so I believed I’d strive my hand at it. I used Progresso Italian breadcrumbs, which is what my mother at all times used, however they weren’t fairly the identical. More salt, much less cheese and herbs? Just completely different. My brother additionally seen the distinction. Next time, I’ll add extra basil, oregano, and undoubtedly extra parm.
December
I made gluten free gingerbread utilizing a recipe from the weblog Cotter Crunch. It was completely fabulous. I used Mightylicious gluten free flour, which can or might not have been a key ingredient within the success of this deal with.
This potato leek soup from Petit Louis could appear easy, however it was easy, wealthy, refined, and way over the sum of its components.
I like stopping into Golden West for lunch earlier than my thrice-yearly hair appointment at Brazen. Most not too long ago, I loved their vegan hen and waffles. The waffle was flippantly spiced, which made the dish much more scrumptious than the same old poultry model.
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