But it doesn’t mean that we didn’t eat well.
I love the Barefoot Contessa cookbooks. Ina Garten’s recipes are not exotic, or overly creative, but they are tasty and consistent. Every recipe I have tried from her books has come out well. One of my favorite Barefoot Contessa gems is a section in the back of her first book called “Assembling for Parties.” She raises the art of food assembly—or pairings—to a new level, and highlights the fact that picking and matching foods is an important step down the path of being a good “cook.”
I ate a lot of well assembled food last week.
Below is a list of some of my favorite pairings, with an autumn slant. If coffee and cream were considered a pairing, it would be on the top of my list, but I think that’s cheating. And I’ll admit that for a few minutes this weekend I swore that yogurt pretzels and champagne was a great combination, but I think I was a little too into the cabin getaway idea, or maybe the champagne. It’s actually kind of gross.
- Radishes with sea salt and pepper, sliced landjaeger, castelvetrano olives
- Dubliner cheese and apples
- Smoked almonds and pumpkin beer
- Potato chips, oil cured olives, cornichons
- Pickled carrots, smoked black cod, seedy crackers
- Endive, gorgonzola, toasted walnuts (this one’s from Ina)