Everyone's Table: Week Three

Ricotta toast is the new avocado toast. (Allegedly.)

So apparently Gen Z has just discovered ricotta. Ricotta toast is the new avocado toast, they shout. Now that I’m 30, I legally have to shake my fists angrily at the youths whenever they say or do anything. (“I’ll never get rid of my skinny jeans!” etc.) Despite all of that, I did make some of this famed Sqirl ricotta toast on brioche this week. (Sans the mold, of course.) Instead of paying the Sqirl jam’s $16 price tag, I went with a classic and affordable raspberry preserve from Bonne Maman after reading about their possible anti-Nazi past.

As the writers of Sifted so eloquently put it, “Ricotta is that b*tch, been that b*tch, always will be that b*tch.” Agreed. But also, like, avocado toast can still be a thing too, right?

To make this, lightly toast a couple of slices of soft, fluffy brioche bread. Take a healthy dollop of ricotta and use the back of a spoon to spread it evenly, creating a dip in the center for your jam. Add a spoonful of your favorite jam, jelly or preserve and bon appetite! 

July Cookbook: Everyone’s Table by Gregory Gourdet

Back again with another smoothie! This week I tried Gregory’s favorite green smoothie (pg. 334), a mix of greens, coconut water, avocado, frozen green grapes, pineapple and mint! The grapes and pineapple did a great job at masking the bag of spinach and bundle of kale. And isn’t that all we really care about in a green smoothie?

Next, I made the seared scallops with butternut squash and chile hazelnuts (pg. 177). When I told the fishmonger at Whole Foods what I was making he said, “Okay Top Chef!” Cooking scallops are always hit or miss for me. Sometimes I get them right and sometimes they taste like a bouncy ball you get out of one of those quarter machines. Luckily, I nailed it this time. The puréed butternut squash made a beautiful backdrop and the spicy hazelnut mixture was a great, toasty addition.

Think of a citrusy, cucumber spa water and you’ll have the citrus cooler with cucumber and herbs (pg. 339). I just closed my eyes and pretended my steamy apartment was an exclusive sauna. Sweating is gross unless you’re wrapped in a soft towel and locked in a wooden room while you do it.

Can’t you imagine me being the type of person that makes their own nut butters? Well, here I am making them! I started with the spicy cashew butter (pg. 319) and this stuff really does live up to its name. It is SPI-CY! (Again with the habaneros!) I just spread it on a piece of toasted sourdough, but I think it would make an interesting PB&J…

The last recipe of the week was the Haitian spiced pineapple upside-down cake (pg. 375). I have a busy weekend planned (brag!) so I wanted to get this cake out of the way early Friday. (This way I could pawn some of it off at my cousin’s house.) I am extremely pleased with myself over how this turned out. The cake slid out of the pan without a hitch and the carmelized pineapple turned out flawless, if I may say so myself.

In other news…

Thanks for reading, sweeties! 🍎