friday links 12.19.14

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My fave macarons (from Pistacia Vera in CBUS) and plenty of Friday Links - yay!

Between Chris’ birthday, long evenings of gift wrapping and about a billion last-minute holiday errands that I swore I wouldn’t put off until, well, now, the week has absolutely flown by. We even checked off the biggie 20(ish)-week ultrasound appointment and have a tiny envelope tucked among the branches of our Frasier Fir, the gender of our little he or she concealed within. First we thought we’d open it on Wednesday, over dinner. And then we said we’d wait until tonight after stockings. But honestly, there’s a teensy part of me that wants to hold off altogether until the big day actually arrives. We’ll see how long that lasts. (If all the sideways glances I’ve been casting at the tree are any indication, not very…) Friday links! Funstuffs: Stolen from Gina’s Facebook page, the 2014 Hater’s Guide to the Williams Sonoma Catalog. I’m a huge sucker for pretty much everything WS and yet this had me almost peeing. (Or maybe that’s the baby.) The 2013 version is no slouch, either. Joy posted her top 20 bites of 2014 and I’ve never wanted to visit/eat my way through LA more. Those tiny corn cobs and the tofu banh mi, especially. Food … Read More

fennel-spiced turkey + bacon breakfast sausage with crispy parmesan home fries

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The perfect Christmas morning meal - and so easy! (And the sausage makes a tasty slider, too!) Full recipe at www.thepigandquill.com. #glutenfree #christmas #holiday #recipe #QSquaredNYC

In case you missed it, we’re having a babes. A babes! After years of wanting this, we’re excited, of course. But we — or maybe I should just say I — am also a little…lost with how to feel. And that, in itself, feels more than a little confusing. Chris is full of pure elation and joy and anticipation, his eyes literally alight in a way they’ve never been before as he imagines our new little life with this new little love and all the overwhelming emotion that will surely accompany the growth of our family. And while I have warm-fuzzies just seeing that look on his face, I’m still stuck somewhere between When Is This Going To Feel Real and No Seriously, All Those Nurturing Hormones I Read About Can Make An Appearance Any Day Now. Which kind of settles out into a place of quiet panic. I mean, I do already sense a bubbling up of love for this crazy, tiny, weirdo within, but at the same time, I’m harboring some guilt for not being one of those women who is completely and utterly natural at being pregnant. And it’s not that I’m nervous or scared that this baby won’t be everything we ever … Read More

two-potato latkes with smoky eggplant relish, spiced persimmon-apple sauce + sour cream

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Perfect for entertaining! Crisp potato pancakes with two simple toppings that make great recipes on their own, too. Sweet, spicy, smoky, creamy! Full recipes at www.thepigandquill.com // #holiday #hanukkah #recipe #glutenfree #vegetarian

My mom has always said that we, the Chinese people, have an unspoken kinship with Jewish folks — insofar as “where Jewish people have guilt, Chinese people have shame.” That, and we both love to eat. Thirty seconds ago, I shared this theory with my Jewish friend, Randi (we’re sitting on her sofa, re-watching the latest episode of Parenthood — because apparently we gluttons for punishment also share a passion for fug-faced sobbing) and she laughed. And then she agreed. And then she offered me a popsicle. So, there ya go, Momma. #nailedit And with that, I give you: Chinese-approved Hanukkah foods. Hellooooooooooo latkes! Remember that little discussion we had about how much I (read: the pigletus) am loving potatoes these days? I mean, yeah, the duck fat in that last recipe might have had something to do with it — because I would, quite frankly, eat a crate of packing peanuts a la lard d’mallard — but dem spuds be hollerin’ at me something fierce. (I’m sorry, I don’t know what’s happening to my vocabulary.) So instead of putting one potato in these classically prepared tater cakes, I put two. One potato, two potato… That’s all the potatoes. But yay, right? Two-potato latkes. Because the alternative was … Read More

Holiday Gift List and Friday Links 12.05.14

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My fave giftables (foodie and otherwise!) for Holiday 2014 -- Links and descriptions at www.thepigandquill.com #holiday #giftguide #christmas #gifts

Hey guys! Hope everyone’s having a lovely Friday. With Christmas just around the bendarino, I thought I’d sneak in a quickie post today to highlight some of my fave giftables this season. Some of them are foodie; some of them are just things I want ever so badly (or currently use with great enthusiasm). Also, Chris is bro’ing out tonight, so I’m eating Oh!s for dinner and watching Nicholas Sparks movies and attempting to pass both of those things off as working by doing uh, this. I’m pretty much killing it dead. ONE. Color block everything! I fell in love with a similar coat (on a woman’s body) when we were in Spain and didn’t have the guts (or the Catalan-Spanglish skills) to ask about it. // TWO. Super similar to a couple of vintage pieces I lucked out and inherited from my grandpa (via my mom). Love that heirloomy-looking wood handle. // THREE. We use these double-walled glasses on the daily to keep our fancy, home-brewed coffee drinks hotter ‘an hot. // FOUR. Everyday earrings with just enough dazzle — and they’re a steal! // FIVE. For literally everyone you know who even remotely likes to cook. // SIX. Because I’m, like, 4 … Read More

duck fat-roasted potato + wilted kale salad with miso-mustard dressing (gluten-free)

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Fancy, cozy and totally easy -- on the table in 30 mins! Full recipe at thepigandquill.com. (#glutenfree with #vegetarian mods.) #fall #salad #recipe #potatoes #kale

I can already tell that this winter is going to be about DUCK FAT IN ALL THE THINGS. If you’re a veggie-terry-an or a vegan or a fish-a-whateveran, feel free to read that as OLIVE OIL IN ALL THE THINGS. Just know your tastebuds are getting royally ripped off. Because le fat of le duck is le bombdiggidamndamn. (Would you believe I almost considered going into technical writing in college? True story. Something about wanting a paycheck.) Per the usj, for this Thanksgiving’s brunch we ditched the turkey (figuring everyone heads off to a turkey household for dinner) and opted to cook up the whole rest of the barnyard instead. Thassright, lerdies and gernts: we cassoulet’d till the cows came home. To live. In our stomachs. We followed every critically outlined step of this Serious Eats cassoulet recipe, save for swapping the garlic pork sausage for a garlicky beef kielbasa, and were rewarded with one of the most purely satisfying comfort meals I’ve ever sat down to enjoy. Duck fat, dark meat chicken (yep, chicken, not duck — read the whole background article, it gets right into the who’s and why’s), salted pork belly, those smoky beef sausages and tender … Read More

(vegan) caramelized red kuri pasta with white wine and olive oil + news!

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A savory and surprisingly hearty vegan/vegetarian pasta ready in about 30 minutes (with GF variation). Find the full recipe at www.thepigandquill.com. #vegan #vegetarian #glutenfree #pasta #recipe #squash #fall

Pasta first — or news first? Let’s do pasta. Because, hello, it’s pasta. Or in Giada speak: PAHSS-teh. Luvluvluvluvluv. This one has been in the queue for only way too long. Back before I tricked you into making Thanksgiving in under an hour (you guys — it’s tomorrow. If you don’t have a game plan, you might want to click that link). Before I turned your delicata into a beautiful mess of garlicky stickyness that is anything but delicate. And waaay before I left the country to eat all the ham products ever made. (I’m losing track of these attempts to shove my Instagram feed down your throats, so maybe just do us both a favor and follow me already, please/thanks.) And in that time, I’ve probably made this dish thrice more. Because 1) I’m more than slightly winter-squash obsessed. And 2) it’s just THAT good. Savory squash and earthy sage and that background of sweet-salty nuttiness that comes from cooking down veggies to the point of caramelization — in wine and brown sugar, no less. Add in a heap of my favorite short-cut pasta (not to be mistaken with shortcut pasta, for which there is also a time and place), and … Read More

(10 minute) pear + ricotta crostini with honey + thyme

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10-Minute Pear + Ricotta Crostini with Honey + Thyme | the pig & quill | #recipe #thanksgiving #appetizer #snack

So, just to get a few things off the table before I go all (non) recipe on your butts: Spain is RIDICULOUSLY gorgeous. I’d heard all the things about all the cities we’d be visiting, and I went in completely assuming I’d leave with a strong bias toward one or the other, but so far I’ve fallen in love with little bits of Barcelona (the jamón, Gaudi everything, and some of the most excellently executed vegetarian food I’ve had in a while), San Sebastian (pintxos, of course — and the views!) and Madrid (palaces and patatas — what’s not to like??). I’ll do the best I can to get a recap up on the blog in the weeks (ok, let’s be real: months) to come, but if I don’t, I’ve been posting a few snippets on Instagram along the way if you wanna get all caught up. UM, how traumatizing is the end of ET? Seriously, my mom is already crying, and if it weren’t for my fear of dabbing this shitty, scratchy hotel toilet paper all over my preciously just-eye-creamed eyes, I’d be right there with her. #foreignTVproblems I ate chicharrones for dinner. Alright, let’s blog about crostini. I kind of … Read More

60-minute (mini) thanksgiving: mayo-roasted chicken wings, cranberry and spice brussel sprouts + pumpkin-pecan stuffing

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60-minute (Mini) Thanksgiving: Mayo-Roasted Chicken Wings, Cranberry + Spice Brussel Sprouts and Pumpkin-Pecan Stuffing with Cheddar + Thyme // the pig & quill // #thanksgiving #holiday #fall #recipe

Holy freaking (American) Thanksgiving is in two weeks. I say that like I’m telling you something, I realize. Like you don’t know that for yourself. But that’s only because things like calendar events tend to get away from me, so I need subtle reminders — like Target swapping bins of Reese’s ghosts for motorized Lazy Susans topped with shiny plastic trees — to shake me out of my “it’s squash season but let’s pretend it’s still summer” daydream. So just to be clear: I know you know it’s almost Turkey Time. But I’m gonna go ahead and keep freaking out. Fortunately — and here’s where you’re going to be really impressed by me — I anticipated the shit out of this freak out. I knew old T-Givvle (← that happened) would schneak up and bite me in the butt, and I totally beat it to the punch by whipping up this tiny feast before I even packed my bags for this year’s mo-do trip (to Spain!). Ok, maybe that doesn’t say much because I am the world’s WORST procrastinator when it comes to packing. Also, Spain update: I ate like a kilo of salted piggy parts today, which *phew* is cool given the whole a-kilo-is-pretty-much-just-an-ounce conversion … Read More

fried honey-garlic delicata with white miso + furikake // gf + vegan

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fried honey-garlic delicata with white miso + furikake // the pig & quill // #glutenfree #fall #vegan #QSquaredNYC

You guys, I’m back from Boston, and I had more good times with the bestie than one is supposed to have on a “work” trip, I’m almost certain. We ate all the things (you should def skim Insty for the recap — ps, follow me! :)) and walked all the places (it’s normal to draw every comparison between Hogwarts and Harward, right?). We even cooked LIVE lobbies for the first time ever, and no one died (well…). But but but! They didn’t scream! So it was about 900 times less traumatic (for me) than I expected. Also, when I say we cooked lobsters, I mean Mir and her boy cooked lobsters while I busied myself slathering too much bread with too much butter because duh. Aaaand, I visited an H Mart for the first time and about lost my isht right then and there. Have you guys been? It’s like the AAA Five Diamond equivalent of schmancy Asian grocery stores. Liiiiike: H Mart:Generic Asian Grocery::Sanrio Store: Stationary Shop For real. Except everywhere you turn, there’s a new clinically packaged container of tiny fishies or the biggest daikon ever to ogle instead of a million fruit-shaped erasers to smell. I know you’re … Read More

spicy pineapple + parsley salad with avocado + chilies

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spicy pineapple salad with avocado and chilies | the pig & quill

Greetings from Boston, friends! I just flew in from California and BOY are my arms tired. Is that still a thing? Seriously though, I’m but five hours off the plane and I can already admit to suffering from some serious jetlag. Except, it’s the kind of jetlag that hits you before you swap time zones. Before you boarded the plane. Alrite alrite, before you even checked for the third time that, yes, you packed your charger and yes, the garage door is closed – and wait, should I bring a scarf for the plane? you know how cold I get — aaaaand it’s time to get to the airport already. So basically not at all jetlag and all the way a case of chronic distraction that somehow allowed me to completely space the fact that the internet is abuzz with witches’ brews and finger-shaped treats (sidebar: ew) and peeled grapey things that can only mean it’s Halloween week. So while I should probably be posting Halloweeny (heh, weenie) treats to quell those sweet teeth of yours, instead I give you salad. Cue the violins…  But thassokaaayyyouguyssssss! I have a feeling you’ll forgive me. Because pretty. *eyelash-batting emoji* See see see???? … Read More