Thanksgiving week. No one wants to talk about salad. And that’s 100 percent fine. Because after all the butter, carbs and sugar, you’ll be wanting something clean. So when you’re back on track, it’ll be time for redemption. In this case, it’s red redemption — radicchio, pomegranate, beets and honeycrisps with a sprinkling of toasted walnuts and parsley. Roast your beets a day before, or just buy the pre-cooked ones, and this winter salad comes together in no time.
If the food posts have seemed a little slow around here, it’s because I’ve been obsessed with shooting the hummingbirds that have taken to visiting our new little feeder. When you usually shoot still objects, trying to capture these little guys has been an entirely new challenge. Click through the Steller Story above for a look at our new friends.
If there’s one chef who has always really represented seasonal cooking to me, it’s Suzanne Goin, chef-owner of LA’s Lucques and A.O.C. The combo of persimmon and pomegranate shows up in both Sunday Suppers at Lucquesand A.O.C. Cookbook and that was the inspiration for this week’s FridayNightSlice — a Delicata squash flatbread topped with persimmon, pomegranate and a little blue cheese.
Been awhile since we’ve had a slice, hasn’t it? The good news is, I’m bringing pizza and beer. You can thank Andris and his beer crust experiments on the Baking Steel Facebook page last weekend. A day later, I had a batch of dough with Silver City Red Ale doing its thing in the fridge, just waiting to become a FridayNightSlice. The first beer dough pie was a simple pepperoni and mushroom. But for you, I’m fancying it up a little. This week’s FridayNightSlice features that beer dough with pancetta, swiss chard and criminis.