Several nights ago my sister Erin came over for our last New York sister dinner before my big move to Philly. Given our equal commitment to pretending to be healthy, I knew it would be a good opportunity to finally try Molly Yeh’s zucchini noodle recipe. I’d had it bookmarked for months and had been looking for an opportunity to make it. Low and behold, I re-discovered spiralizer while packing for my move, prompting me to finally try it….
The past few weeks have been a whirlwind. Since celebrating 4th of July, I’ve quit my job, thrown a going away party, moved apartments, and made my way down the Northwest Coast on my post-job, pre-grad school trip. As I write this, I’m sitting at a Peet’s Coffee down the street from my sister’s house in Berkeley, taking a breath for the first time since the month began. Tomorrow I’ll be running the San Francisco half with my Dad and then catching the red eye back to New York. As much as I’ll be sad to the end my trip and leave the left (best?) coast, I will be relieved to get back to my little New York kitchen for a few days before moving to Philly for good and starting school….
Rolling out of bed this morning was especially joyous knowing there were two more days of the long 4th of July weekend ahead of me. After lazing in bed while reading my book, I took to puttering around the kitchen as the morning turned to afternoon. I had been wanting to try this version of Shakshuka since getting Ottolenghi and Tamimi’s Jerusalem cookbook several years ago, so this morning felt like as good a time as any….
My grandparents went blueberry picking every summer while I was growing up. When they’d drive down from Michigan, my grandmother would march into our kitchen with bags and bags of blueberries, along with green beans and tomatoes from their garden and all kinds of baked goods. The goodies would slowly disappear off the kitchen counter as we wandered in and out of the kitchen enjoying them. This blueberry bread quickly became our favorite so when I began baking more, it was one of the first recipes I asked my grandmother for.
My grandmother aptly advised me that this bread was best if frozen and then defrosted and she was absolutely right. The bread came out light and fluffy (photographed), but when I froze it and removed it several days later, the bread had moistened and the flavors had seeped deeper into the bread so that I could taste the blueberry and coconut in every bite. While I used a large baking tin, I think I prefer several smaller loafs so I’ve advised as such below. I served mine for breakfast with greek yogurt!…