Wednesday, December 30, 2009

New Year's Brunch


2009 has been a very good year in my kitchen. I started Yummy Supper on a whim - wanting to create a vehicle to share recipes and connect with people about food. I have found myself so inspired that I cannot stop cooking favorite old recipes and delving into new ones with glee. I hoped 2009 would be a year of joy and fun despite the state of the world. Our kitchen has been a refuge and I am grateful.

This New Year's brunch is a celebration of past, present, and future.

Homemade biscuits
are an early favorite for me and are never a bad addition to any brunch. And Paul's Meyer Lemon Marmalade was so good I ate it by the spoonful. ( Keep your eye out for that recipe later this week).

Camino, Russ and Alison's place in Oakland has been our number one place to eat out this past year. Their food is rich yet simple, understated and complex. Every time I eat at Camino I feel happy and well cared for. I was thrilled to find their recipe for Eggs Baked in Cream in the NY Times. The brunch at their restaurant is amazing and it is fun to get to make a taste of it at home.

A decade ago, when P and I traveled for a year, Bill's in Sydney's Darlinghurst neighborhood was our favorite restaurant. It was homey, fresh, bright, and his food was full of joy. Years later, we found his Bill's Open Kitchen cookbook and have been making Bacon Florets (and other great recipes) ever since.

In the fall of 2010 we will hit the road again for another year-long adventure, this time with 2 kids in tow, and Bill's will an be unmissable stop for us. We travel to eat. I promise to share with you.

Start 2010 with a happy belly.

4 comments:

  1. Wishing you a very happy new year :)

    ReplyDelete
  2. so great to check out your blog! I've been hearing about it from sarah h. it's beautiful. so many recipes i'd like to try. btw, camino is one of our favorite restaurants as well. maybe we can all go there together. i can't believe you're heading out on the road for a whole year. i hope to do something like that some day. happy new year. p

    ReplyDelete
  3. Happy New Year! What amazing food and so good for the tummy. What do you have for lamb? We are getting some freshly slaughtered ones and would love some tips.

    ReplyDelete
  4. Oh lucky you! Fresh lamb sounds so delish. Check out these recipes that we really enjoyed:

    A Greek style grilled goat leg (lamb would be just as good)
    http://yummysupper.blogspot.com/2009/10/grilled-leg-of-goat.html

    or a nice shank recipe....
    http://yummysupper.blogspot.com/2009/11/braised-lamb-shanks.html

    Also I have been wanting to do a whole lamb roast. We used to do that when I was a kid and it made for a great party. Depending on your weather this time of year, that could be a really fun option.

    One more thought... In Platter of Figs, David Tanis suggests roasting a whole lamb shoulder with a little olive oil and white wine drizzled on top. Plus some rosemary sprigs in the pan. 375 oven for 45 minutes. Internal Temp should be 130 degrees when done. I am gonna have to try this technique myself. Sounds really easy and his food is always wonderful.

    Oh I am getting hungry for lamb right now!

    Happy New Year to you.

    ReplyDelete

So good to hear from you... I appreciate each and every note you leave for me!

Thanks,
E

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