This dish came together quickly, and, thanks to the spices, was full of flavor. My advice for those who want to make the dish, is to cook the ingredients in batches: first tofu, then vegetables, then noodles. Combine after each is cooked individually. Otherwise, the tofu falls apart and gets lost in noodles.
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It's no secret that I love kale. I'm particularly fond of lacinato kale, or by another name, dinosaur kale, as its scaly leaves bring to mind. But, if the weather is any indicator, I better send this winter vegetable a dear kale letter and say hello to asparagus and rhubarb. Goodbye, kale. I'll see you again in the fall. But, before I bid you well, let's have another go around. Shall we?
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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.
Continue reading "Avocado Toast (Plus, An Awesome Sunday Morning with Mindy Kaling and Josie)" »
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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?
Continue reading "Burnt Eggplant Dip, A Twist on Baba Ganoush from Yotam Ottolenghi of Plenty" »
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I singled this dish out at a work potluck. It was a holiday party so it's no surprise that it was the lone dish on the conference room table that actually included vegetables. I had a bite and immediately fell in love with it. I'm sold because, while it appears healthy (and, for the most part, is healthy), it actually includes Ramen as one of the main ingredients. Which is, of course, not healthy. But, oh well, at least you get some cabbage, carrots, and almonds. What's the saying...just a spoon full of Ramen?
By the way, when I asked my co-worker for the recipe she called the dish "Chinese Coleslaw," which I found odd because I've always thought of Ramen as Japanese. After some extensive internet research on Wikipedia I found that ramen noodles actually originated in China, not Japan. Who knew. Anyway, I place quotes around the name of the dish because no matter where ramen noodles come from, no one in China is eating this cole slaw. Plus, I like to put quotes around things; especially air quotes. And sometimes I get carried away and use air quotes when they are not really called for. Yes, I'm one of those people.
I recently made this dish for dinner on New Year's Eve. It paired nicely with homemade egg rolls and crab rangoon.
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Fall is my favorite season. Easily. For me, fall means apple picking, tights and sweaters, and the drag races. At 38.5 weeks pregnant, I doubt that any of those things are in my immediate future. I may attempt a trip to Crafty Bastards. We'll see.
For now I will channel my fall needs through seasonal dishes. One of my favorite fall foods are brussels sprouts. Usually I roast them, but I came across this recipe in Fine Cooking and thought I would give it a go. This dish has a lot of cream and parmesan cheese; it's rich, for sure. Sorta like a big dish of macaroni and cheese. I could feel guilt about it or look at it with a different angle: since I've been craving macaroni and cheese lately this dish fits the bill with a few extra nutrients.
Continue reading "Pan Roasted Brussels Sprouts with Rosemary and Shallots" »
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All I can say is: corn, I love you. I love your flavor, your texture, your price. I wish you would stick around longer than a few summer months, but I suppose absence makes the stomach grow fonder. And, corn, you are more than a mere side dish. Don't let anyone treat you that way. You are a better than that. You are a headliner:
Corn and peach salad, a lazy summer dish. For grilling the corn and it's perfect for a heat wave.
Corn fritters with maple syrup, a dish that requires air conditioning and a bullet proof vest, but worth the battle.
Corn and bacon chowder, or should I say chowDUH?
Corn quesadillas, a cheap satisfying meal.
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I suppose asparagus season in the Chesapeake region is over. Sigh. I made this pizza quite a few times recently and while it's quite simple, I think it's worth sharing. Just in case you run into some asparagus, here are some quick instructions.
Start by pre-heating your oven to 450 degrees. For toppings, you'll need a bunch of asparagus (fat or skinny is fine), about 4 ounces of prosciutto (one package, usually), about 3 ounces of goat cheese, a handful of freshly grated parmesan or asiago, a tablespoon of pine nuts, and some olive oil. You can roll out your favorite pizza dough recipe or pick some up from Trader Joe's. The crust at TJ's is delicious and if you prefer whole wheat, they offer it. Brush the dough with olive oil.
Then add the toppings. Start with the asparagus (read below first) and then add the rest of the toppings.
A note about the asparagus:
The key to this pizza is to blanch the asparagus and then shred the stalks into ribbons. I borrowed the idea from everyone's favorite food blogger. What you end up with is a deep earthy flavors that are balanced by the saltiness of the prosciutto and goat cheese
Cook in the oven at 450 degrees for about 15-18 minutes or until the crust is golden brown.
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