I consider myself both low and high maintenance, as an individual and assuming my post in the kitchen (my new beloved Sicilian neighbors didn’t nickname me Principessa for nothing). El la cocina, I go both ways and do quick and dirty meals as well as elaborate and fancy ones. To celebrate both sides, I an compelled to share two recipes I’ve made very recently. I love both equally (just like my identical twin boys). One is very low maintenance and takes about 10 minutes to prep and a quick 30 minutes to bake in the oven. The second one took me all damn day, required multiple supermarket visits, involved LOTS of steps and hours of preparation! Make this last one on a weekend please. Since I cannot take credit for either’s creation and simply followed recipe directions, I’m happy to share recipe links below.
MY HANDS DOWN FAV GLUTEN FREE RECIPE is NUTTY BREAD from Elena’s Pantry.
I make a loaf or two about every week and once cooled a bit, I slice and freeze it so it lasts. I toast and inhale only about one piece per day (its very dense, rich and intense), either with banana slices and coconut butter in the morning, with avocado and tomato slices at lunch or along side my dinner. I love it just slightly undercooked, so I generally bake it for closer to 30 than 35 minutes as the recipe calls for. I bake and gift it to my friends too. They love me more now. This bread is BANANAS good. I am addicted.
ONLY FOR THE OCTOPUS WILL I SPEND SO MUCH TIME MAKING THIS GRILLED OCTOPUS WITH LENTILS AND ROMESCO from Saveur Magazine.
Holy tentacles batman, this dish was INSANE and worth every goddamn hour I spent on it. OK, I know I’m being dramatic, but if you are going to make this please plan according and make sure you are close to be as octopus-obsessed as I am. I went to Whole Foods (twice) to get the ingredients in the morning on a Sunday. I boiled the octopus for 45 minutes (don’t over cook please!!) and then marinated it for 5 hours. While the ‘pus was boiling I made the chimmichurri marinade. While my tentacles were bathing in the marinade for the afternoon, I made the lentils and the Romesco sauce. THEN of course, you gotta fire up that grill and get them delicious and charred on the outside, but keep them still moist and chewy on the inside. That fine balance is the key. I am SO HAPPY that I have left over Romesco sauce because its the shit, and I dip everything from chicken tenders to roasted veggies in it. So damn good. I definitely overate the night I made these bad boys.