What a Full Day of Cooking Looks Like in My House
A few nights ago, I was browsing the internet, and found a ton of recipes I wanted to cook. I was already planning to go to the farmers market the next morning, but now I was on the hunt for ingredients for my day of cooking!
When I want to find inspiration, my go-to places are usually NY Times Cooking (I love Allison Roman and Melissa Clark), Smitten Kitchen, Bon Appétit (I love Chris Morocco, Molly Baz, and Carla Music), and my Masterclass account (I got a Masterclass subscription for my birthday and it was probably the most useful gift I’ve ever received. I have gained so much knowledge from watching videos from chefs I admire so much, like Alice Waters, Thomas Keller, Yotam Ottolenghi, and Massimo Bottura).
For this full day of cooking, I compiled my recipes from NYT Cooking. I will link all of these recipes below.
I first made my crudités. Check out my guide to making an EPIC crudités:
https://aseatatthedinnertable.cooking/recipes/how-to-building-an-epic-crudits
Next, I made this absolutely delicious white bean dish. This I paired alongside the chicken I made for dinner, but this would pair well with virtually anything.
3. Later, I baked some cookies. I don’t consider myself a baker nor someone who enjoys baking. I don’t like the structure that comes with baking. I love that i’m able to use my intuition and follow my senses when cooking, but I’m trying to work on my baking skills. I wanted to spruce up the recipe I found a bit, so instead of doing two sticks of regular butter, I browned one stick and left one stick normal. Adding brown butter to the cookies made it more exciting, added unexpected flavors, and made the cookies sound fancier. I was glad I did this because the end result was really great and I don’t think I would have gotten that kind of flavor if I hadn’t have browned the butter.
4. Next, I wanted to experiment with some fennel. I found some at the farmers market and wanted to try using it because I rarely cook with fennel and why not?! I ended up slicing the fennel really thin with my mandolin. I sliced some oranges and avocado and arranged it on a plate. I took some of the orange juice from the oranges and added some lemon juice and EVOO. I drizzled some of that on top, garnished with some cilantro and lemon vest. Voila! It actually turned out pretty good and the ingredients paired really well together.
5. Lastly, I cooked dinner. I made an Alison Roman recipe for “Wine-Braised Chicken With Artichoke Hearts.” It was SO GOOD!! This is my new favorite dinner and i’m going to start cooking it every week. It couldn’t have been easier. It’s a one pot dinner and it tasted incredible!
https://cooking.nytimes.com/recipes/1020861-wine-braised-chicken-with-artichoke-hearts
