DINING IN: Still on but TBD

You guys! Maybe you've been following the story but if you haven't, Alison Roman (the author of Paulo and my's chosen cookbook: Dining In), really stepped in it. In an interview, Alison disparaged both Chrissy Teigen and Marie Kondo and although Alison has now admitted to her mistakes and apologized, her attacks remain bizarre and disappointing. 

I'm beyond proud of Paulo for making it known where he stands to those following our #pandwdinein journey as we continue to cook through Dining In (at least for now):

I'm personally tired of woman on woman bullying and am hopeful Alison grows from this experience but it's hard to ignore and felt impossible to not raise up while we cook through every page of one of her cookbooks. I am also embarrassed for her and all women of privilege who forget how lucky they are. It's time for us to be better, especially during a global pandemic. 

RECIPE 11: Salted Butter and Chocolate Chunk Shortbread

Ummm... Have I mentioned lately that my bestie Paulo is brilliant?! Well if I haven't, let's set the record now - he's a genius! There are countless reasons but top of the list this week is because he lobbied for us to dive into the sweets section of Alison Roman's Dining In. So send your thanks to Paulo and get ready for Salted Butter and Chocolate Chunk Shortbread.

You guys! The first run at this recipe ended in D-I-S-A-S-T-E-R, which was particularly frustrating for me because I am a baker. I have successfully baked through most of Christina Tosi's Momofuku Milk Bar and that's complicated, time-consuming stuff. But regardless of the fail, the cookie itself still tasted good and I refuse to be defeated by any recipe, so let's go!

For the second attempt, I dove into research and asked bakers who've baked the shortbread before. I also discovered a step-by-step walk through on Alison's Instagram highlight reel which proved to be very helpful because in the end I got results!

It was VERY important to be patient and spend the time to cream the butter, sugar and vanilla for the consistency of frosting out of the can. Don't rush it, y'all! This step alone took over 10 minutes. But it was worth it and the key to success. Taking the time to cream the butter was also literally the only thing I did differently from the first round of these delightful cookies - so do it slow.

And boy was this cookie a game changer! I'm obsessed and likely won't spend the more intensive time to make the New York Times' Chocolate Chip Cookies again anytime soon... I mean they require 72 hours of chilling -- eep! If you have a cookie hankering- who has time for that?!

So think of a salty and shortbready version of a Chips Ahoy, and bake with Alison. You can find the recipe here.

RECIPES 9 + 10: Pork and Red Chile Stew with Tomatillos and Split Pea Salad

Paulo and I are whipping through Alison Roman's Dining In, so today I'm sharing two dishes: Pork and Red Chile Stew with Tomatillos AND Split Pea Salad.

Okay, let's get right to it! The Hubs was especially excited about the New Mexican style stew as he frequents the state for work. I was intrigued but, admittedly, don't eat a lot of red meat at home so this recipe was not on the top of my list. Though I'd never cooked with hominy, love tomatillos and the point of this quest is to cook the whole book so I revved my engine, dug in and here are the results!

You guys, this stew is like a life-giving ramen but with extra spice and no noodles. It was also very greasy like some of the ramens we all love, but it was bit too much for me. I even passed on seconds and leftovers - which never happens, though the Hubs skimmed off the fat from the leftovers and happily ate it all.

Our pork shoulder also did not break apart as much as expected so if we do make this dish again, I recommend cutting the pork into a couple large chunks before simmering. Otherwise you're left with meat that is simply too big to be consumable and hard to break apart. I also would look to trim excess fat from the exterior of the pork to help cut down on the greasiness. I'm holding off on sharing this recipe because I can't full heartedly endorse it. Perhaps a second go will sell me on this stew but don't count on it.

As for the salad, it was a very different story on a very different night. I LOVE split pea soup and thus had been eyeing this recipe from the start. The crunch of the crispy potatoes and bacon alongside the lentils and peas, made this hearty salad a winner. I also loved the fresh chives and can always get down on a grain mustard type vinaigrette. We are fortunate to still have pounds on pounds of salmon in our freezer from our neighbor's Alaska fishing friend and simple pan seared salmon was the perfect plate partner for this complex and tasty salad.

For the Split Pea Salad recipe from Alison herself, click here.

RECIPE 8: Chicken Soup with Toasted Garlic Mushrooms and Celery

You guys! Just looking at this recipe again for Alison Roman's Chicken Soup with Toasted Garlic, Mushrooms and Celery has my mouth watering. Paulo and I chose this recipe after the weather cooled again and Montana got snow... again... (FACE PALM!)

The Hubs and I bought a rotisserie chicken to speed along the process and threw in the noodles we had (spaghetti), and our tastebuds were met with deliciousness that is part chicken soup and part pho (thanks fish sauce). And dang! It's a good comfort soup but also on the lighter side so you don't regret getting seconds or thirds. And the mushrooms, whelp they just make this dish taste buttery AF even though it includes no dairy.

Don't just take it from me. Follow the link here for the recipe, enjoy and don't forget to follow our journey to cook the whole book via #pandwdinein.

RECIPE 7: Whole Roasted Snapper with Harissa and Gold Tomatoes

As COVID cooking continues, so does Paulo and my's quest to cook every recipe from Alison Roman's Dining In. After hearing from a friend about her Whole Roasted Snapper with Harissa and Gold Tomatoes and easily tracking down the ingredients despite the bare shelves at the grocery, here it is in all its garlicky glory.

An easy main dish, I paired the fish with couscous (per Alison's recommendation) and peas for a little more color and whelp I love buttered peas. This fish would be great for a crowd, especially if you're able to get ahold of a whole fish and not just snapper fillets like I cooked. And the Harissa gives this dish just enough spice to share with the other elements on your plate.

Another pro tip is to eat this fast. We had so much leftover that we ate it for a couple of days and each day the fish got more stinky and no one likes a stinky fish dish, especially when stuck at home! Want the recipe? Click HERE.

RECIPE 4: Kinda-Sweet Granola with Coconut and Tumeric

With COVID-19 keeping us home, Alison Roman really comes through with her Kinda-Sweet Granola with Coconut and Turmeric from Dining In. Not only is this colorful and scrumptious but it is the most simple recipe we've cooked yet. 

It's a dump it all together, mix and bake type of situation, which means it's approachable for everyone. So what are you waiting for?

I added some dried cherries to the mix post-bake and now this granola is a slight nod to Ben and Jerry's Chunky Monkey - which means it's D-A-N-G-E-R-O-U-S. Without the added dried fruit this granola may be a little flat but as Alison notes this should treated as a base for morning creativity.

With full fat Greek yogurt, this breakfast delight or snack is also toddler approved - WINNING! And it's not so sweet you feel like it should be a dessert.

Now recipe four is complete, any requests? AND don't forget that if you're cooking with us, post a photo with #pandwdinein

RECIPE 2: Whole-Wheat Pasta with Brown-Buttered Mushrooms, Buckwheat and Egg Yolk

For our second recipe from Alison Roman's Dining In, Paulo and and I chose Whole-Wheat Pasta with Brown-Buttered Mushrooms, Buckwheat and Egg Yolk.

We doubled this simple but hearty pasta dish for my mom who was visiting this past weekend and my sister and her two kiddos (ages 8 and 5), which meant 4 pounds of mushrooms - WOAH! But it was an easy recipe to cook for a crowd (simply split up your saute into two pans) and pleased all ages - just hold the raw egg yolk for the young'ins. None of us had ever had buckwheat groat and what a wonder! It adds an unexpected but appreciated crunch that's likely to now get added to salads and the like.

And talk about good leftovers! This recipe is great the next day as a fancy lunch and good even a few days after that. (Further evidenced by the photo as this was taken on day two!)

P.S. In case you missed recipe #1, click here! #pandwdinein

RECIPE 1: Slow-Roasted Citrus Salmon with Herbed Salad

You've seen my 101 in 1001 list, right?! Whelp, exciting news about #89 on my list - to cook through an entire cookbook. I'm one lucky gal because my bestie Paulo (yes, him again) decided to choose a cookbook with me and cook every recipe.

After almost five years of week to week rendezvous in the same city with Paulo and his fiance Josh, living in separate states has been hard. At least we're west coasting together with Paulo and Josh in Seattle and us in Montana but long distance is still the worst.

So... drumroll please... Paulo and I chose Alison Roman's Dining In to stay connected, eat well and live colorfully. Get ready for VERY GOOD content via #PAndWDineIn as we cook through all 125 recipes. Here goes nothing and recipe #1: Slow-Roasted Citrus Salmon with Herbed Salad.

This past long weekend while the little beast napped, the Hubs and I began to cook. We sliced lots of citrus... including Meyer lemons and blood oranges... Pulled out a pound and a half of fresh caught King Salmon from our stash in the freezer. And paired our dish with Ina's tried and true couscous with pine nut and mint and a dry white wine for a relaxed lunch for two. 

Want the full recipe? Follow along as Paulo and I cook the book...

Now ENJOY and be MERRY while eating this deliciously joyous and easy dish! It won't disappoint, I promise. AND don't forget to follow our journey via #pandwdinein on Instagram OR - even better- join us on this crazy quest, let's cook together!