Welcome to Cooking Stuff. This is a place where we talk about all things food, cooking, and life. If you are not a subscriber, hit that button below to join us. More of me, here.
This week is the first week of September. September is a transitional month, we have gone over this before. I’m a fan of September and all the changes it brings. Relief from the heat, it opens the door to slow braises and roasts, it and reminds everyone to slow down again. I can feel the shift beginning already during our morning walks.
I’m not someone who gets excited for Halloween in August. I hang on to summer until the very last second but dare I say, I’m a little over it?! This time last year we had just settled in and I was hanging on to summer for dear life. This year I have enjoyed every day and everything about it. The thing about LA is that the second it stopped raining it became summer. It was in the high 80º in April (I fact-checked this)! I love them, I really do, but I’m almost tomatoed out too. Which I can’t believe I am saying to you but I’m ready to switch things up.
This summer has been good to me and I am really proud of myself. I live in two mindsets–anxious and frozen vs. diving in blind and figuring it out. There were a lot of things sitting on my to-do list and I finally got them done. I have the last dinner of my summer series tomorrow. A real celebration and send-off of summer. I have been neglecting writing this newsletter recently but only because I am so wrapped up in these events. It’s given me a new spark and excitement for cooking. It’s pushed me to be creative in different ways and get uncomfortable again. There is a rush of adrenaline like no other and a deep satisfaction at the end of the night. My old therapist said to me once, “you know what you want and you make it happen.” I got out of my own way and am really proud of what I am doing.
BACKYARD is staying year-round. The next one will be October 28th (tickets on sale 9/11) and November 18th will be a fun brunch event. I’ll be taking a break in December and back with dates in January.
I’m trying to work out the logistics to sell pies for Thanksgiving. If I can figure things out, I’ll be offering two types for pickup the day before. I am also 100% selling cookie boxes for the holidays. The week before Christmas I’m planning to pump out as many cookie boxes as I can. Stay tuned for more details on those.
We are going out of town for a couple weeks over my birthday (I’m turning 30) and I’m looking forward to decompressing from a really bumpy year. This is the perfect time to pause and reflect on it all. The first year after our move, the first season of my new job, the end of our sweet boy’s life (grief is weird and I’m fine but still sad), and my 20s. When we return it will be October and we are movin’ on to the next chapter.
What is America's Most Hated Food? – “37% of people polled say they are eager to try new foods that have a polarizing or controversial reputation.” 37% is really low!!!
What are the most New York restaurants in Los Angeles? – You know I’ve never been to New York 🫣
The Bizarre History of Buca di Beppo – Buca di Beppo sent me a birthday coupon in the mail which sparked a conversation and evening-long deep dive about the restaurant. Marco and I both went all the time as kids. Planet Hollywood owns it now (lol) and from everything online, it is not the same as we remember.
Adam Sandler said, move over Judd, I’m making movies with my wife and kids now. You Are So Not Invited To My Bat Mitzvah is great all around. Add watching it to your weekend activities.
Bavel – Remember when we had horrendous service at Bestia and both swore we would never go back? Bavel was different and we had a really pleasant meal! They are owned by the same chef but I still wanted to try it after the Bestia experience.
The grilled prawns were my favorite bite of the night, followed by the rack of lamb, and baba ganoush. Skip the grilled octopus and calamari.
This is going to expose a new level of freak but I’m a firm believer that everyone needs shoe covers at their house. When I worked as an assistant in $$$ homes, it was just standard. We had everyone put them on if they entered.
We are a no-shoe house and this is a great solution for deliveries, workers, or any maintenance person coming in. Hey, my dad even puts them on when he doesn’t want to take his shoes off.
I had a pack for years and just had to reorder. I think EVERYONE needs to have these on hand. Keep your floors clean!!!
“Carrot Cake” with spiced parsnip cake, coconut cremeux, and candied sweet carrots”
It’s been a long time since we have had a staple sauce recipe. Today I’m giving you my ride-or-die Chimichurri. I use it mostly with grilled steak but you can put chimichurri on fish, chicken, veggies, use it as salad dressing, or on top of a rice bowl. The options are endless.
I make this in a food processor or a mini food processor if I halve the recipe. You can make it by hand but you’ll need pretty good knife skills to get everything finely minced. A blender might work too?
And for my steak to serve a crowd, I go for flank steak. Salt it for two days in the fridge, uncovered! Grill it over high heat to get a good char turning every few minutes until the center is at 135º. Let it rest and slice it against the grain. Smother it in chimichurri, an extra drizzle of olive oil, sprinkle some flakey salt, and add a handful of parsley and cilantro leaves on top.