A sauce so good I could live on it…

Roasted Pork w/ Spinach Yogurt Sauce

Roasted Pork w/ Spinach Yogurt Sauce

One of things I find funny about my life is that people assume I eat so well simply because my husband is a chef. I will admit that we both love food to a point of almost obsession, and that certainly affects my eating habits. After all, he is the one who has planned our dinners to the Herb Farm, the French Laundry, Au Pied de Cochon and (coming soon) Willows Inn. But unless I visit him in at his restaurant or guilt him about buying a new cookbook, he rarely cooks more than ramen at home.

And, since I spent many years cooking professionally, I totally understand why. Even on your days off you’re exhausted and, quite frankly, sick of looking at food unless it’s something someone else has made.

For us, this seems to work out perfectly though — I love being the one to cook. I get to play around with new recipes and slip in more fiber (and less butter!) without him there to interfere.

But every once in a while, he surprises me by cooking something epically delicious on a day off. I will come home to the the thermal circulator chugging away, the pressure cooker giving a quiet whistle or homemade raviolis being pressed together with a fresh egg yolk in the center. And it’s always so good, I get a wave of, “I can’t believe I get to eat this at home!”

For example:

Iberico solomillo (tenderloin), with sous vide egg, scallions and nasturtiums

Iberico solomillo (the tenderloin from Spanish acorn-fed hogs ), with sous vide egg, scallions and nasturtiums

The dinner he made for me a few weeks ago was one of those meals — though it was incredibly tame by his standards. Nothing was dehydrated or fried in duck fat, and yet it made a serious impression on me, mainly because of the sauce. I guess you could call it a spinach-yogurt sauce, which is totally boring, but perfectly accurate. I don’t know of what else I could name it, but I do know this stuff rocked.

The raw garlic gave it just a little kick, which was tempered by the creamy tangy coolness of the yogurt. The spinach and parsley added a grassy herbaceous quality but gave a lovely vibrancy to the finished product.

This was a sauce that could be almost anything you wanted it to be — make it a little thicker and spread it on a sandwich. Thin it out with more lemon juice and use it as a salad dressing. Drizzle it in a soup or on a plate of grilled vegetables. It was one of those creations that just seemed to taste good with anything — well anything that would taste good with garlic.

Spinach Yogurt Sauce

Spinach Yogurt Sauce

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Sweet Heat Relief: Honey Almond Frozen Yogurt

The temperature has been hovering around 90 degrees (and then some) for the past few days and I absolutely love it. Yes, it is hot. Yes, it makes my bike commute borderline painful. Yes, I can step out into the sun and basically wilt into a puddle of sweat within minutes and yes, I still love it.

But even though I adore the heat, I can definitely appreciate a few things that offer some cool relief — a cold shower, an even colder beer and, of course, an icy refreshing dessert. And while I have been absolutely digging Ben & Jerry’s Greek Frozen Yogurt this summer, there is nothing quite like homemade when it comes to frozen treats. And, coincidentally, my husband recently brought home a brand-new ice cream machine that needed to be broken in.

Our first creation was a little different than the usual ones he makes at work (think foie gras ice cream and nutterbutter gelato). I wanted something lighter and slightly healthier, so I convinced him to make a frozen yogurt instead.

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