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For 2021 I have challenged myself to cook ten recipes from a different cookbook every month. A recap of my experience + all ten recipes are in this newsletter for you to try too.
I’m having a moment with iceberg lettuce. I have turned my nose up at the vibrant perfectly round lettuce balls my entire adult life and I wrote them off as unimportant because I had been told that don’t provide any nutrients. Before this month I couldn’t tell you the last time I bought a head of iceberg lettuce at the store. It had seriously been years. Then when I cooked my first recipe from Charcoal, Grilled Chopped Vegetable Salad, I was shocked to see iceberg lettuce listed in the ingredients. “Who eats iceberg lettuce?!” I said to myself as I hesitantly added it to my grocery list. Today I am proud to say that I am now an iceberg lettuce eater and enthusiast.
I bought my second head of iceberg lettuce this week and have added it to my meals every day. The subtle sweet flavor is actually very enjoyable and the crunch is unbeatable. When I looked into the nutritional value I was surprised to see it is not as bad as they say. It is mostly water but does have vitamin A, vitamin K, and folate. Still, I mixed it in with darker leafy greens for my salad to make sure I got as many nutrients as possible. The best part about iceberg lettuce is the comforting nostalgia. How when I crunch into a sandwich, I am transported to my grandpa’s house eating a bologna sandwich on white bread with mayonnaise and iceberg lettuce that my grandma has made me. Who knew iceberg lettuce was so wonderful. Maybe she did.
Charcoal
Josiah Citrin
Charcoal is one of my staple restaurants in LA. Everything is cooked over fire and inspired by backyard BBQs…the fanciest BBQ you have ever been to. We used to eat there regularly and when Marco caught wind of a cookbook he bought it immediately. These are the recipes I made this month:
Lemon Pepper
Coffee Rub
Grilled Chopped Vegetable Salad with Havarti, Bacon, Kalamata Olives, and Jo-Jo’s Vinaigrette
Mom’s Honey Chicken
Honey Marinated Pork Chops with Pea Shoots
Grilled Lamb Chops with Charred Eggplant Puree
Cabbage Baked in Embers with Yogurt, Sumac, and Lemon Zest
Coal Roasted Carrots with Ricotta, Herbs, and Black Pepper Honey
The Charcoal Bison Burger + Burger Sauce
This is all I have to say about this cookbook: Yes, you absolutely need it. The recipes are truly fantastic but they are not fast weeknight recipes. Not that they are super complicated but they require a ton of ingredients (some harder to find items) and take a bit of time to rest/marinate. If you want simple fast recipes this book is not for you. Everyone else, grab a copy ASAP.
I wasn’t able to make any of the beef recipes (because I was in LA for half of the month) but Smoked and Grilled Bone-in Short Ribs are on my to-do list for next month.
Marco’s Favorite
Grilled Lamb Chops with Charred Eggplant Puree. We had a ton of eggplant puree leftover and Marco lived off of it while I was in LA. He has made a few comments since I have been back about how good it was.
Marcella’s Favorite
Mom’s Honey Chicken. A solid recipe that I could eat over and over again.
People To Follow
Ashley was one of the first people I met in the KC food scene. She’s a total badass and if you are local, check her out!
Midwestern born with international roots, I learned to love food and the joy of cooking very early on from my foodie parents -- American classics from my dad and vegetable-driven Asian cuisine from my mother. Study abroad and lots of foreign travel throughout college only added fuel to my culinary fire, which ultimately took me to NYC to attend culinary school to pursue my passion for healthful, innovative, and seasonal cooking. After my externship at Mercer Kitchen, I knew the typical restaurant working environment wasn’t for me so I began working as a freelance personal chef + culinary instructor, both of which I still do 12 years later. Gathering people around a table of simple, fresh, subtly complex food continues to be the focus of all of my work.
I offer a few specialized services if you're interested in trying my food, details can be found on my website. The bulk of my business is weekly meal prep and delivery on Mondays and Tuesdays. If a private event is more your speed, a dinner party or an in-home cooking class can be arranged. I also teach cooking classes at Billie's Grocery a couple of times a month. Sign up here!
Most importantly, however, I'm working on opening a modern marketplace concept that will integrate fast-casual dining/grab n go offerings, weekly 'Fill Your Fridge' meal delivery service, and a very small grocery. Stay tuned in 2022!
*Here is her Instagram too, give her a follow!
Stuff to Read
No, You Can’t Recycle a Bowling Ball (But People Sure Keep Trying)
Snapshots from a rock 'n' roll marriage *This article is long but well worth it. I highly recommend reading it
Recipe Inspo
Coffee Crème Caramel *From Where Cooking Begins!
Fried Halloumi Salad with Nectarines and a Strawberry-Pomegranate-Balsamic Vinaigrette
Grilled Banana Boats With Peanut Butter, Chocolate, and Marshmallows
Places I ate
Nowhere new…Just another stop by Betty Rae’s. I did try the creme brûlée flavor for the first time and enjoyed it. It felt very monotone to me. Where the first few bites blow you away and then it starts to feel bland. This is why I like chunks of stuff in my ice cream. It ensures that every bite is exciting.
Thing Everybody Needs
I got a ton of messages about the tray I used in my roast chicken reel. It’s only $16 and yes, actually, everyone needs one. Here is the link!
Animal Cuteness
A very unhappy Josie.
Please forgive me for almost skipping the Fourth of July entirely. We decided to have a low-key day and I forgot to plan anything! I’m running to the store now and I’ll throw something on the grill…
Next month’s cookbook is The Silver Palate. A cookbook from the 80s with recipes that hold up today. There is a good chance that you already have a copy but if not grab one! I already know it’s a good book.
See you next week, M.