Not too long ago I had dinner with two dear friends who also happen to be fabulous cooks. Our conversation never veers far from food and this evening was no exception. While reminiscing about favorite recipes, cooks, and cookbooks, my friend praised Nigel Slater for his ability to write cookbooks the way we actually cook. Most of the time cooking is not an exact science, but rather an exploration of what inspires you at the time: what you’re hungry for, what you have on hand, or what you think might work. We all agreed that any cookbook that encourages you to be creative and measures food in handfuls and pinches is worth having.
Here are some recent dishes that I’ve thrown together this winter.
Alyson’s Sweet Potato-Coconut Pie
Inspired by my friend Alyson who introduced me to whipped sweet potatoes with coconut milk, I thought “wouldn’t that be great in a pie!”
Roasted Chicken Breasts with Apple and Blue Cheese Stuffing
Pounding the chicken breasts makes them tender and perfect for stuffing. Sautéed onions, apples, maple syrup, and blue cheese come together quickly. The whole dish is finished off with a simple pan sauce.
Hot and Sour Chickpeas
My husband made a delightful garam masala spice mix that does wonders to chickpeas stewed with onions, ginger, tomatoes, and lemon.
