RECIPE OF THE WEEK: Claire's Final Edition (For Now)

Nobody freak out; the column is here to stay.
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Claire Lower
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Nobody freak out; the column is here to stay.

Hello, my dearest cats and kittens, and welcome back to a somewhat bittersweet installment of Recipe of the Week. You all had some great, gorgeous green-centric recipes last week, and we'll get to those in a minute, but first we need to have a little talk.

Writing Recipe of the Week here at xoJane has brought me so much joy, and I absolutely adore the community we've built around this weekly column. Not only have you guys shared some truly great recipes, but your enthusiasm for food and cooking has made me feel truly at home, like I've finally found my people. (Remember when pizza won the salad edition of ROTW? Good times.)

Recipe of the Week isn't going anywhere, but it's time for me to hand it over to someone else (maybe you?). I have some other projects I'm working on now — projects that are going to demand a lot of my time — but honestly I was just starting to feel a little bit fatigued and burnt out, and I felt like it was coming through in the column. I don't like forcing things, and I want this column to continue to be as great as it can possibly be, and you guys deserve someone who is just as enthusiastic about ROTW as you are. 

Let me clear: I am not leaving xoJane. I'll still be around, writing weird food stuff and the occasional personal ramble, and I fully plan to participate in the ROTW comments section. Anyway, enough about me, let's get to what really matters: the freaking food.

The most popular green food recipe was more about the sauce than the vegetable, but I'm completely OK with that. As a trash panda in lady clothes, I can find it hard to eat a plant part that isn't heavily seasoned, fried, or covered in cheese. This gravy from Mapsandpeaches isn't cheese-based — it's actually vegan — but it made me eat six stalks of broccolini before I'd even had my coffee, which is frankly quite astounding.

I will level with you here: I am not that good at making gravies and sauces. I feel like I never know how to season them, and they never come out quite "right."

This recipe made me feel like a sauce wizard. Besides a little measuring and blending, you don't really have to do anything, and you are rewarded with a savory, slightly tangy, slightly sweet, impossibly-creamy-without-any-cream gravy that I want to put on all of the edible things.

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Not only have I already devoured a whole plate of broccolini, I'm dipping potato chips in it as I type this. I have big plans for this stuff, and those plans are Brussels sprouts, carrots, potatoes, pasta, and more potato chips. Mapsandpeaches deserves a stellar trophy for this recipe, and that trophy is "Body Was Made," by Ezra Furman, not because it has anything to do with gravy or food, but because it's a kick-ass song and I'm equally obsessed with both it and this freaking gravy.

And now the tough part. This week is obviously a little weird, and your next assignment isn't going to be a recipe. Instead, I want to hear who you would like to see take over Recipe of the Week. It can be an already established writer here, it can be a fellow commenter, it can be you, it can be your mother — just as long as they love food and cooking and you guys.

I offered the job to Angie, but she didn't want it.

I offered the job to Angie, but she didn't want it.

You've all been so great, and I have a lot of emotions about handing this over to someone else, but I'm going to stop typing before I get mushy and leave you with one more trophy. (I'm sure I've used this one before, but it's a good one.)