salads
28
Dec 09
Salads are beautifully seasonal. During the summer months, salads are fanciful celebrations of über-fresh produce. We adorn perfectly ripe heirloom tomatoes with a touch of this herb or that, and just a drizzle of fruity olive oil. In the fall, we turn our attention to roasted root vegetables, reveling in the complex, earthy characteristics that make them so inviting as the weather cools.
And when winter rolls around, salads can even be warm.
This salad is an exercise in calculated contrast between textures and tastes. Slightly cooked pears give up just a hint of their crunch while pecans add substance. Together, they sit on a bed of barely wilted spinach coated in a mouthwatering, sweet-tangy dressing of caramelized shallots, brown sugar, and balsamic vinegar. A hint of blue cheese adds an unnecessary, but much appreciated level of extravagance with its almost creamy texture and elusive flavor.
Recipe after the jump…
Uncategorized
07
Dec 09
Imagine a world where the words “brussels sprout” were not met with looks of unabashed horror and disgust. Clearly, these adorable vegetables have a reputation that precedes them. But contrary to those nasty rumors, brussels sprouts are not always bitter and sulfurous. When made correctly, they’re seriously tasty.
This recipe is definitely a winner. As proof, I offer my testimony: I have witnessed first-hand as unsuspecting children willingly eat these brussels sprouts, then ask for seconds. After finding out what the little green things are, they are confused, knowing that they are supposed to hate them, but feeling compelled to take another bite. It’s a beautiful thing.
Roasting foods helps to caramelize some of their natural sugars, making them taste nuanced and complex even though they are simple to prepare. The trick with brussels sprouts is to not overcook them, which can release nasty odors. Instead, cook these only for a short time, about 20 minutes, to turn them into perfect tender morsels that are sweet and subtle, and mouthwateringly delicious.
Recipe after the jump…
Uncategorized
30
Nov 09
Tapas, the small dishes characteristic of Spanish cuisine, are not exactly fancy. Most are simple preparations with very few ingredients–fried seafood, or roasted potatoes with a distinctive sauce. Among these, baked goat cheese in tomato sauce has become nearly ubiquitous in tapas bars throughout America, and rightfully so. Each bite of this delicious snack, traditionally spread on crusty bread, is tangy and creamy and salty all at once, with a blend of herbs singing in the background.
But sometimes, you don’t feel like going out for tapas, which make a delicious, but inevitably expensive meal. And at those times, it’s nice to know that the flavors translate beautifully to a simple homemade dinner. In this “Italianized” version, soft yet crisp eggplant creates a subtle contrast with chewy al-dente pasta and creamy sauce, as well as adding a note of sweetness to the dish. Don’t feel tempted to make extra sauce; the flavors are strong, and keeping the dish lightly sauced ensures that everything is well-balanced.
Recipe after the jump…
desserts
21
Oct 09
All cakes should be homemade. If the frosting is messy (or there’s no frosting at all), I don’t care. If a big chunk falls off when you’re plating it, oops! But cakes are special. They mark important events, and when I get a homemade cake, in all its non-professional, crumb-riddled glory, I know that someone cares. Apparently, I’m in good company.
So when I heard that a friend and coworker was leaving my office to go back to school, I had to send her off with a homemade cake. I started with a flourless chocolate cake from the Gourmet Cookbook that’s incredibly easy to throw together. Then I spread on a layer of peanut butter frosting, and topped it all with a coat of dark chocolate ganache and some almond bark.
I’m not a cake decorator. Hell, I don’t even have a cake platter. But despite many superficial flaws, this cake is the most decadent, luscious chocolate cake I’ve ever eaten. It put a smile on everyone’s face. And nobody cared that it looked funny. Because I’m not a professional baker, and this cake was homemade.
Recipe after the jump…
desserts
13
Oct 09
Almond bark is an ideal snack. It’s not exactly healthy, but it beats out a bag of chips, and just a few bites goes a very long way towards satisfying a chocolate craving. I like it straight from the refrigerator because it’s brittle at first bite, and then melts into a rich, chocolaty mouthful spiked with crunchy almonds. It’s also so simple to make that it barely requires a recipe, but here goes:
Recipe after the break…
tips
09
Oct 09
If you’re buying light coconut milk (say, to make Thai chicken tenders), you’re paying 2 to 3 times more than you should–it’s essentially just watered down coconut milk. Save yourself big bucks by making your own. Mix 1 to 2 parts water to 1 part coconut milk, depending on how “light” you want it to be.
And if you have extra coconut milk, it lasts for a couple months in the freezer, so you don’t need to throw it out! When you’re ready to use it, just thaw and stir to combine everything if it separates.
appetizers / main courses
07
Oct 09
I started off calling this post “Skewerless Chicken Satay,” but it felt oddly deceptive. Because for me, Chicken Satay translates roughly as “Peanut Sauce on a Stick,” and there’s no peanut sauce (and no stick) in sight. Not to say that you can’t serve these chicken tenders with peanut sauce. Because that would be mighty delicious, but I didn’t do it here.
Instead, I looked for a way to make a classic Thai appetizer into a convenient weeknight dinner. I love the light flavor of chicken satay. It’s subtle but distinctly Thai. And that yellow color. And those delicious brown grill marks. They make me weak.
So it’s really no surprise that I loved this dinner, and even more because it was so simple to throw together. Without the tedious skewering of chicken satay, I spent less than 10 minutes on prep work. And in the time it took the chicken to marinade, I was able to make the rest of the meal.
Recipe after the jump…
main courses / soups
05
Oct 09
If you’ve seen the latest episode of Glee, you’ll understand why I spent the entire day after it aired belting out renditions of Somebody to Love by Queen. By evening, even I was willing to admit that I needed something else interesting and complex to distract me from the broken record in my head. As usual, I turned to the kitchen for help, and that’s when I thought about West African peanut soup.
I’d heard about this soup a while ago, but never bothered to look up a recipe. Making a peanut soup sounded like something that would take hours and lots of concentration, and I thought it would be the perfect distraction. For better or worse, it actually turned out to be quite simple, and I ended up chopping and stirring to the beat of the
music. But let me tell you, that music made one hell of a tasty soup.
This soup is beautiful, its earthy orange tones flecked with red and green bell pepper. And even though making it didn’t distract me from my music, eating it certainly did. It has a remarkably complex flavor that’s a mix of familiar and exotic. The ingredient combination might sound a bit weird, and in fact, it is. But it works. It really really works. And if you make it and disagree, I’ll be happy to take any of your leftovers.
Recipe after the break…
Uncategorized
01
Oct 09
In the best stories, the protagonist always has a foil to emphasize different facets of their personality. This is also true for the best meals. The main event needs contrast in order to shine, and a good side dish provides that contrast in spades.
This is a great side dish for anything grilled, but it’s particularly wonderful alongside red meat. It’s way healthier than mashed (or baked and loaded) potatoes, and it’s also easier to make. The tomatoes and cucumbers are juicy and fresh, reminiscent of summer even as it fades away. They contrast beautifully with the deep, rich meatiness of a grilled steak, making the meal as sublime as it is simple.
Cous cous is wonderful because it cooks in 5 minutes. And with this side dish, you can do all the rest of the prep work (chopping 2 tomatoes and a cucumber) in that short time. Because it requires almost no work, this dish would be perfect to double (or triple) for a crowd. Another reason it’s good for a party: it tastes even better the day after it’s made, so make it well ahead of time and then just let it hang out and do its thing in the fridge.
Recipe after the jump…
main courses
24
Sep 09
Have you ever wondered about the price markup at restaurants? On average, food costs the restaurant only 35% of what you pay. But try to make a restaurant dish at home, and you’ll find that you have to buy so many weird ingredients that it ends up costing more money, and taking way more effort to make it yourself. This dish is a serious exception.
Now, I’m sure that many professional chefs would turn their nose up in scorn at me for saying this, but I don’t believe that you need to be a hugely ambitious cook to enjoy an elegant dinner every once in a while. And I certainly don’t believe you have to break the bank for it.
Take this dinner. At under $1.50 per person for the main event, you can probably afford to splurge a bit on a side dish or two. I sauteed up a bunch of spinach with nothing but olive oil, garlic, and a pinch of salt, bringing the total to a whopping $2.50 per plate. It takes all of 20 minutes to put together, and dirties only one pot and one skillet. And the leftovers are absolutely delicious cold.
Recipe (and price breakdown) after the jump…
