Weekend of Cooking

A weekend that allows me to explore and cook a variety of things is a good weekend and this weekend is definitely one of those.

This is my take at an ad-hoc sandwich that comes together from whatever is around and turns out to be amazing. Can you guess what’s in it? Pastured egg, fried eggplant slice, cheddar, spring lettuce mix, avocado on toasted whole grain bread. It was so delicious!

I didn’t think to take a picture of the finished product but this is a mix of hakurei turnips, Japanese sweet potatoes, russets, leeks, thyme, sage and bay leaves. I roasted them in chicken broth and they came out so delicious and balanced; sweetness from the Japanese potato, savoriness from the potatoes and moisture from the turnips. This was part of Mother’s Day dinner that was accompanied by a turnip greens and baby romaine, cherry tomato and homemade Caesar dressing and lobsters.

This is an orange cake, with coffee whipped cream, topped with raspberries and coffee powder. I made this a couple months ago and topped it with berry whipped cream, but originally wanted to use the coffee combination which I did this time. The overwhelming orange flavor was much more subtle this time as the oranges were much smaller. Everyone really loved this cake including me and I would definitely make it again this way!