This is the saddest post I will ever write. Because guys, I have no sense of taste right now. None. Actually, that’s an overstatement—I can just barely discern sweetness. Which means that at least the expensive Savannah Bee Company honey that I polished off wasn’t completely wasted as I loaded it into mugfuls of tea. See, I got a cold. A bad cold. I’m calling it the TNNA flu, because I came down with it on the last day of The National Needle Arts Association’s Winter show, which I was working all last weekend. I honestly cannot remember the last time I was this sick. I’ve had colds, sure, but not like this.
posts tagged: recipes
It’s no secret ’round the internet that my almond torte is my favorite thing in the world. When I was in college, it was the cake that my mom would make me and send up as a treat. When I got my first apartment and mom made me a little cookbook of my favorite family recipes, the almond torte is the first one in the book. It’s one of the easiest recipes around, so I make it often, but sometimes I want to mess with a good thing. This upside-down pear version is definitely a good thing.
I only have one picture of this dinner, but I think it’s all you need. My mom’s Chinese short ribs are a family favorite: she makes a giant batch whenever there’s a crowd to feed, and even when it’s just our nuclear family. She simmers them on the stovetop, but I thought they might be a good candidate for the slow cooker. A steaming bowlful is perfect on a chilly day, and the weather has JUST turned cool here in New York City.
When I saw that Fresh Direct now sells short ribs cut into thirds, the way my mom says is best for this dish, I immediately bought some and called mom in Norway to ask her how to make them. Of course, it was vague in the way that mom recipes are, but I tried to quantify it a bit. It’s so dead easy, you’re going to laugh.
Even though this dinner requires turning on the oven, it makes enough to serve us for several meals, is great eaten cold, and makes the most of veggies that are at their best in spring and summer. It is great as a “clean out the fridge” meal, but we often buy all the ingredients just in order to make it, it’s that tasty.
Years ago—when I was still in high school? maybe college—my mom and I were watching cooking shows one afternoon and saw Nigella Lawson make this clementine cake. It was near the holidays and mom had clementines in the house, of course, and if I remember correctly, she made one immediately after seeing the episode. Over the years she’s made it more than once, but I never had.
Clementines are so perfect this time of year—I’ve always associated them with Christmastime—and I recently bought a crate of them. Though I ate practically one a day, I still have a lot left, so this cake is perfect, as it uses up 5! Though it doesn’t have what we might consider “traditional” Christmas flavors, it’s still one of those scents and tastes that is very, very December.