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4/22 - 4/28

This week we are going off book a bit (literally) and cooking a whole chicken recipe from Alison Roman's newsletter that also happens to be posted on her website for all to see. I am in my obsessed with anchovies phase of life and I just had to try this recipe bc anchovy + butter?!?!?! My mouth is salivating thinking about the yumminess of that combo. The other mains I chose are a seafood pasta I am simplifying by just doing shrimp instead of a plethora of clams and mussels - gourmet is great but we all get to pick one thing about a meal you can simplify with no judgement. If that's buying things pre-chopped by all means do your thing. Other than that, the kimchi-braised pork is more of a stew and I like that it can stand on it's own without needing a side.

In the name of working smarter not harder, I am doing last weeks celery salad I never got around to making for lunches. For sides and snacks, I am thinking the garlicky broccoli will be a nice green moment to go with the rich anchovy butter chicken. The chocolate cake I have no explanation for other than it looked really good, I want to work on my baking, and I have a sweet tooth looking to be itched.

Featured Cookbook: Alison Roman -> Nothing Fancy

Dinners:

Anchovy-Butter Chicken w/ Chicken Fat Croutons
- - Not a Nothing Fancy recipe but oh well 🤷
Kimchi-Braised Pork w/ Sesame and Egg Yolk
Sungold Pasta w/ Lemony [Shrimp], Garlic, and Pistachios

Lunches:

Celery Salad w/ Cilantro and Sesame + Protein of Choice
- - I am adding Tofu as our protein, but feel free to add a meat!
Leftovers

Sides & Snacks:

Crispy Chocolate Cake w/ Hazelnut and Sour Cream
Garlicky Broccoli and Greens w/ [Pistachio] and Coriander
- - Using pistachios since I am already buying them for the shrimp pasta

Grocery List:

( P.S. Some of these may already be in your pantry! )

Dairy:

4 tbs + 1/2 cup unslated butter
6 eggs
1 cup heavy cream
1 cup sour cream

Fruit & Veg:

16 cloves garlic (~2 heads)
1/2 bunch thyme, oregano or rosemary
2 lemons
2 limes
2 small red onions or large shallots
1/2 cup parsley
1 fennel bulb
1 lb sungold or cherry tomatoes
2-in pieve fresh ginger
2 bunch scallions
1 large head of brocolli or 2-3 smaller bunches
1 bunch lacinato kale
4 celery stalks
1 bunch cilantro
1 jalapeno

Meat & Seafood:

1 (3.5 lb) chicken
1.5 lbs medium shrimp (unpeeled)
2 lbs boneless pork shoulder

Total = $113.54*

*(Not accounting for items I already have in my fridge / pantry)

Pantry:

salt
pepper
olive oil
vegetable oil
1 tin anchovies
1 tbs fennel seeds
1 tsp red pepper flakes
12 oz dried linguini
1/2 cup dry white wine
1 cup pistachios
1 cup granulated sugar
8 oz bittersweet chocolate
3/4 cup nutella
.5 cup almond flour
2 tbs unsweetened cocoa powder
1/4 cup powdered sugar
1/4 cup gochujang
2 (16 oz) jars kimchi
1 tbs coriander seeds
2 tbs white sesame seeds
1 tbs fish sauce
3 tbs rice wine vin
1 tbs toasted sesame oil

Bakery:

1 loaf crusty bread

Ratings:

Anchovy Butter Chicken w/ Chicken Fat Croutons - 7/10

The croutons were the star of this dish - so flavorful!
I had high hopes for the chicken and felt it fell a little short of my flavor expectations
I should have put the oven on broil at the end to crisp up the skin more

Celery Salad w/ Cilantro and Sesame - 7/10

Super refreshing and great flavor but not super filling even with adding a base of romaine to make it more substantial
Would be a great light and bright side dish

Crispy Chocolate Cake w/ Hazelnut and Sour Cream - 9/10

YUMMMM - made this gluten free and it turned out great
The sour cream, whipped cream with nutella makes the cake
I used dark chocolate nutella instead of regular chocolate :)

Kimchi-Braised Pork w/ Sesame and Egg Yolk - 8/10

Makes so much soup and will be good left overs for lunches this coming week!
Could be a little saltier but good spice
Favorite add in's were tofu, scallions, chili crisp, sesame seeds, and pickled veg

Garlicky Broccoli and Greens w/ [Pistachio] and Coriander - 8/10

Made with the chicken but not pictured!

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