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holiday » digest LA
ribollita

ribollita

I emerged from hibernation to go to Tahoe with friends for New Year’s. It was fun trying to figure out things to make for dinner that would fill tummies after snowboarding, be easy, and have broad appeal. I turned to a favorite recipe, found by my awesome sister, for Giada De Laurentiis’s Ribollita. According to Joanna, this is not authentic ribollita by any stretch. Since I have never eaten any other ribollita, I think it just tastes like delicious. It is a soup with tomatoes, spinach, cannelloni and made delicious by pancetta and parmesan rind. Serve over garlic bread or accompanied with, as in the picture. Delicious!

pulled pork in dutch oven

pulled pork in dutch oven

Over the holidays, I made massive amounts of shredded meat dishes even though it was just me by myself for a week.  By the way, if you ever shred meat and have a pet cat, you can expect some very attentive cat eyes trained on you in wonder for the whole process. This pulled pork recipe came from William Sonoma Essentials of Slow Cooking. I am a bit dubious of a recipe that calls for barbecue sauce as an ingredient, but I guess when you are already cooking pork for hours some short cuts may be warranted. I made the pork in a Lodge dutch oven, which is quickly becoming my favorite brand.

pulled pork and slaw

pulled pork and slaw

I made the accompanying slaw, also from the William Sonoma cookbook. It is 2 kinds of shredded cabbage with grated onion and carrots. The dressing is mayo, honey, cider vinegar and celery seed. Weirdly, while I loved tasting the pork while I was shredding it; I couldn’t really bring myself to eat much of it once it was all prepared. Maybe there is only so much pork one girl can eat, but I kind of suspect it was the barbecue sauce.

I think the real lesson in all of this is that I should probably avoid shredding meat during holidays that I am spending by myself.

roast chicken and veggies

Roast chicken, potatoes, carrots, parsnips and shallots

My favorite holidays have always been the big eating holidays. That usually meant Passover with my parents in Philly and Thanksgiving with my aunt in Boston. Before I moved to Los Angeles, I can’t say I thought too much about the other big holidays like Rosh Hashanah. Now that I live far away from all my family and friends, I decided to try my hand at hosting my own Rosh Hashanah dinner.

Last week, I ran home from work and got a chicken in the oven to roast. I used The Best Recipe’s technique of just brushing some butter, salt and pepper on the chicken before roasting it. I like how simple it is and it tastes delicious. The key seems to be positioning one wing up, then the other, and then raising the heat with the breast facing up. My sister has a different edition of The Best Recipe that has a totally different recipe, but my version is simple, simple. I also roasted some carrots, parsnips, shallots and potatoes.

chicken resting

Chicken resting amid a bit of a mess

I started Digest LA to help get me out and about in a new city, Los Angeles. I never really expected that it would have me learning to cook and inviting new friends over to my house instead. Thanks Anjali, Kendra, Adrian and Rene for spending my first Rosh Hashanah with me. Happy New Year.