My amazing friend, Ashley Rodriguez, writer and curator of Not Without Salt blog, and shop, has a new cookbook out today!! To say I’m proud of her is a massive understatement. Ashley and I became friends just before the publishing of her first book Date Night In, and since then have become friends who talk almost daily. In spite of the physical distance between us (I’m here in England, she’s in Seattle), we’ve grown closer than ever. I read over the beautiful essays she wrote for this book, and tested dozens of the incredible recipes. I watched her work and cook and chop and photograph and edit and retest, her passion constantly on display. Now, so many months later, she’s releasing her second cookbook, Let’s Stay In – More than 120 Recipes to Nourish People You Love! I want to jump for joy, or attend one of her book release dinners or events, but mostly I want to give Ashley a big, huge hug… and sit down at the table with her.
One thing we talked about a lot this year was the importance of sitting down at the table with our families, friends, and maybe even strangers. To share food, connect, and talk, to use servings of Sour Cream and Seedy Mustard Mashed Potatoes, peeled layers Garlic Miso Butter Flake Rolls, hearty and rich helpings Breakfast BLTs on bouncy Classic White Bread, offers of bold and fragrant Baked Camembert with Blackberries and Rosemary, sips of delightfully tart Cardamom Cream Soda, and scoops of Charred Scallion Dip to transmit love to those other souls at the table. Her passion for connection, for feeding others, and for serving a table full of people is inspiring and heartfelt – and so needed in this particular cultural season.
I tested and fell in love with at least 40 of the recipes in this book, I made everything I could given my access to kitchen appliances and groceries here in England. One of our very favorites is the Roasted Potato & Cauliflower Burrito. It sounds… not that exciting, but let me tell you, it’s delicious! The potatoes and cauliflower are sprinkled with cumin seeds, cider vinegar, and fish sauce and roasted to a caramelized, fragrant crisp. A tart and spicy cream sauce that includes lime juice, chipotle, garlic, cumin, Dijon, and more fish sauce is slathered over the tortillas. If that weren’t enough there’s also the corn and herb salsa (the recipe for which didn’t fit on the page of the book, but I have it here for you)!
I can’t wait to get my hands on Let’s Stay In, I already know it will become one of my oil spattered, dog-eared favorites.
2 large potatoes, cut into roughly 1/2-inch pieces
1 head cauliflower cut into small florets
4 garlic cloves, roughly chopped
1/4 C extra virgin olive oil
1/4 C apple cider vinegar
2 tsps cumin seeds
2 1/2 tsps sea salt
1/2 tsp freshly ground black pepper
1 Tbsp fish sauce
Burrito Sauce
1/2 C sour cream
2 Tbsp mayonnaise
1/2 tsp chipotle powder (use less if you don’t like heat)
1 garlic clove, minced
1/2 tsp fish sauce
1 Tbsp lime juice
1/4 tsp sea salt
1 tsp Dijon
1 tsp ground cumin
Corn and Herb Salsa
2 cups corn kernels (thaw completely if using frozen)
1 jalapeño, finely diced
4 scallions, white and green parts sliced
1 Tbsp olive oil
Zest of 1 lime
1 Tbsp lime juice
1/2 cup cilantro
1/2 tsp sea salt
To Serve:
1 can drained and rinsed black beans
6 to 8 large flour tortillas
For the vegetables:
Preheat the oven to 425°F
Combine the potatoes and cauliflower in a large bowl. Then add the olive oil, cider vinegar, cumin seeds, salt, pepper and fish sauce.
Toss everything to combine well.
Roast on a large sheet pan for about 45 minutes or until the vegetables are tender and deeply colored.
For the burrito sauce:
In a small bowl combine the sour cream, mayonnaise, chipotle powder, garlic, fish sauce, lime juice, salt, Dijon, and cumin. Stir well to combine.
This sauce will keep in the fridge for up to 1 week.
For the corn salsa:
In a medium bowl combine the corn, jalapeño, scallions, olive oil, lime zest and juice, cilantro, and sea salt.
Assemble:
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