the arugula files

Avocado Toast (Plus, An Awesome Sunday Morning with Mindy Kaling and Josie)

Is it rude to say that I love daylight savings time? Like, hey guys, I'm not really sorry about that lost hour everyone is complaining about.  Isn't it worth it for the sun in the morning?  Do you hear the birds, people? Do you see the cherry blossom blooms out your window?  Spring is just around the corner.  Get up and face the day, as my mother used to say.

What a nice morning.  Josie and I ate our breakfast.  I had olive bread toast, with smashed avocados, crumbled pistachios, a pinch of sea salt, and a drizzle of olive oil.  (The dish is inspired by Cork, a tiny restaurant on 14th street, where these little toasts and a glass of Muscadet can fill you up with happiness until it's brimming out of our pores).  Josie had milk, of course. Then she took a nap and I finished Mindy Kaling's book, which made me giggle out loud.  So much so that Marcus inquired about what I was reading.

Burnt Eggplant Dip, A Twist on Baba Ganoush from Yotam Ottolenghi of Plenty

My second cooking date with Yotam didn't go as well as the first.  I made his take on baba ganoush, which is similar to this recipe, but calls for the addition of pomegranate molasses and is a little heavy handed with the tahini.  I have to admit, I was quite taken with decorating my dip with pomegranate seeds.  So pretty. Like this lady's ruby slippers.  But, it turns out, that I didn't much like the sweetness of the pomegranate molasses, an ingredient I bought specifically for this dish (Thank you H Mart).  You might like it though. Do you love pomegranate?  Then this one might be worth a try.  I think I'll stick with Christopher Kimball for my baba ganoush.  That said, I'm still interested in pursuing Yotam in the kitchen and am looking forward to a third date!  Plus, now I have to think about ways to use my pomegranate molasses.  Do you have any ideas?

Yotam's Taleggio Stuffed Portobellos

I have a mad crush on Yotam Ottolenghi.  His book, Plenty, is so gorgeous that it's hard not to fall under his spell, smitten by caper mayonnaise and cardamom rice.  I've had his book for a year now, but all we've done is lay around in bed together.  What can I say, I'm a cookbook slut.  This weekend, I finally committed: page 56, stuffed portobello with melting taleggio.  Yes, it was a low commitment cooking date.

Cava Mezze Tzatziki

I'm a big fan of Cava Mezze, a local restaurant mini chain that began in Rockville and now has outposts on Capitol Hill and in Clarendon.  This growing and benevolent empire has a product line made up of tasty dips that you can buy at Whole Foods.  You already know I'm a fan of the harrisa.  This week at Whole Foods, the sample lady (my favorite kind of lady) offered me a bite of Tzatziki served on Stacy's Pita chips.  Tart, creamy yogurt with bits of garlic, dill, and cucumber.  Sold.

Sure, I can make my own.  But sometimes it so much better to buy it right off the shelf.  Like, for example, when you would rather lay in bed and watch Something Borrowed, a terrible movie featuring my make believe boyfriend John Krasinski.

Tzatziki

 

I'm really into Greek yogurt these days.   After searching for the perfect tzatziki recipe, I decided to abandon the internets and develop my own.  I wanted something fresh and garlicky that had a little bit of texture.  I also didn't want to spend time draining yogurt or pulling the water out of cucumbers and, therefore, was willing to put up with a lighter consistency.

This version was a hit in my house.  Marcus practically finished the bowl by picking it up and drinking it like cereal milk after all the cereal is gone. 

Now that I think about it, drinking the milk at the end of the cereal bowl gives me the willies.  Too sweet and murky.  I also don't like wooden utensils like chopsticks (metal ones are fine) or eating a popcicle off a stick.  There is something about the wood texture touching my tongue.   Does this make me insane?

Classy and Trashy Appetizers for the Holidays

In preparation for holiday parties, I dug around in the arugula files recipe box to find some tasty crowd pleasers. Here are a few dishes that are quick and easy, and are sure to make you wicked popular. 

Savory Palmiers
Habanero Gold Jelly with Brie
Parmesan and Thyme Crackers
Baked Shrimp Scampi
Mini Quiches
Figs wrapped in Bacon
Spinach and Artichoke Dip
Glogg

I'll let you decide which are classy or trashy!

Stuffed Mushrooms

Flavorful.  Meaty.  Savory.  Delicious.  Guilt-free.  (Five words to describe mushrooms).  Oh, how much I love them.  It's not often that you find a vegetable that can carry a dish by itself.  Mushrooms are one of those vegetables.  I put them in (or on) everything: pizza, pies, pasta, polenta.  Add some shallots, thyme, rosemary, or basil and you ring your dinner bell. 

Video: Eric Ripert's Figs Wrapped in Bacon

"Buy a toaster oven.  The best brand is Cuisinart...you know you need it.  You know you want it."  That is what Eric Ripert was saying to me - telepathically -  as he cooked these figs in a toaster oven for his series "Get Toasted."  It almost worked.  Then, Marcus slapped me, and I snapped out of it: I could use my regular oven to make bacon wrapped figs.