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After extending my trip twice, I am finally back in Kansas City. Who knew I would have so much fun in LA?! Maybe it was finally being able to see my friends, shopping at the farmer’s markets, or all the time with my mom. I don’t know but I had a blast. I ended up staying five extra days and I made the most of those beautiful 70 degree days. It’s been hot, humid, and stormy in KC and it is going to stay like this for a while. I’m in my usual couch spot writing and looking out the window but with a different view. Marco and I just finished dinner, clams in a spicy tomato sauce (recipe coming soon), and I am finishing up this newsletter in the evening (Saturday) because I completely ignored it all week. Instead of watching the usual variety of birds, I’m watching fireflies flicker all along the deck and into the woods. The west coast doesn’t have fireflies and I only vaguely remember seeing them once, before moving here, as a kid in Kentucky. They make things feel special, even a late-night dog walk in 94% humidity. I’m going with it’s nature’s way of saying “welcome home.”
Last Sunday, Father’s day, I shopped the Brentwood Farmer’s Market. Santa Monica’s Wednesday farmer’s market is hands down the best with the biggest variety but Brentwood is my favorite. I grabbed whatever produce looked good with no real plan or recipes in mind. Later that day I made a bunch of small plates for dinner with my grandparents. One favorite, that we ate again during the week because it was so good, was a Tomato + Blue Cheese Salad. This is a no-recipe salad that everyone needs to try before summer is over. Enjoy!
Summer Tomato + Blue Cheese Salad
Ingredients:
Ripe summer tomatoes in a variety of sizes and colors
Thinly sliced red onion
Fresh basil leaves
Blue cheese (Bay Blue is my favorite)
Really good olive oil
White balsamic vinegar
Salt and black pepper
Before you assemble, slice your tomatoes and lay them in a single layer on a paper towel lined plate or tray. Sprinkle them generously with salt and let them sit for a few minutes. This helps season the tomatoes and bring out their summer flavor. Salt draws moisture and before we add the tomatoes and assemble it’s important to blot them dry with a paper towel.
Slice those red onions super thin and maybe even whip out the mandolin. I love alliums in any shape BUT a paper thin slice is much more enjoyable than a huge chunk. Lay your tomatoes and onions on a serving plate, tuck in a bunch of fresh basil leaves, crumble blue cheese on top, and drizzle with olive oil and white balsamic vinegar.
Finish the salad with a generous crack of fresh black pepper and flakey salt. You can prep this salad a little in advance and the flavors will mingle but too far ahead of serving and you will end up with excess moisture pooling on the plate. Not the end of the world but not the best.
For all my blue cheese skeptics out there, I’m with you. I like it but I don’t love it. Bay Blue by Point Reyes Farmstead is super mild and not too in your face. It has the perfect amount of funk without scaring people away. I used to add it to my Board Babe boards and converted a lot of blue cheese haters. Give it a try if you see it at the store (Whole Foods has it for sure) because the blue cheese really makes the salad.
Stuff to Read
I covered a restaurant shift after all COVID restrictions were lifted. Here’s how it went.
Is it safe to leave butter unrefrigerated? (My grandma always did this and I do it now!)
Recipe Inspo
The Watermelon Negroni (Negronis are my go-to)
Places I ate
Most days this week, I ate at a restaurant but I am going to keep things short and touch on my two favorites. Huckleberry Bakery & Cafe is part of the Rustic Canyon Family of restaurants. Milo & Olive, Sweet Rose Creamery, Birdie G’s…the list goes on. I used to frequent Huckleberry when I was in high school and it is always good. I shared a tuna melt and stonefruit salad with my mom for lunch this week. The stone fruit in the salad was super flavorful but it overall lacked some wow factor. My tuna melt on the other hand was uber comforting and incredibly tasty. Pickled green tomatoes and pea shoots added extra flavor but the house-made bread was killer.
My girlfriend Alex and I used to frequent Sawtelle and eat through all the restaurants that would pop up. Right after I moved SomiSomi open and I was so bummed we wouldn’t be able to go. Well, we went! Ultra creamy soft serve, delicious flavors, served in a cute fish cone. Holy shit it was good! A must stop next time you are walking down Sawtelle.
Thing Everybody Needs
A spice drawer organizer insert! I am a huge fan of the spice drawer. It’s super functional to see every spice you have and provides easy access to them while cooking. This week I moved my mom’s spices from a cluttered cabinet to the drawer and it rocks!
I prefer the expandable one over two small ones side by side. The spices fit better with the expandable. This bad boy also works great for a vitamin/medicine drawer!
Animal Cuteness
Two girls hardcore chillin’ in the sun.
If you are into woo-woo hippie stuff, get a thing of sage and smudge your house. It’s time to cleanse our homes and make space for new things. Love you, mean it!
See you next week, M.