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Friday, October 30, 2009

Bed Bass & Beyond*

We mosied on down to Bed Bath & Beyond for new cookware today, and got a lovely non-stick Calphalon pot which I was very pleased to break in soon after. Querido's mom showed me how to prepare a Chilean sea bass Moroccan style, with turmeric, ginger, peppers, and so much other goodness. We threw potatoes in there which soaked up all of the juice. For dessert, she made a plum compote which we served with vanilla ice cream. We started with a grape and herbed baked goat cheese salad (baby arugula, bitter big arugula leaves and red leaf lettuce) with toasted pinenuts, red onion and a lemon and balsamic reduction dressing.

Sadly ("but Oooooh not that sad") I was too busy enjoying all of the delicious flavors to take non-leftover photos of all the food.








*Title thanks to Querido's savvy, silver tongued brother


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I'm an LA transplant now living in Brooklyn. I develop film projects by day, write at night, and have a dangerous predilection for vintage Robinson Golluber scarves- this blog serves as a tiny window to everything else I do when I'm not satisfying those first three passions. I'm trying to blog more and tweet less @annabelleqv. What about you?

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