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Archive for May, 2009

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Brace yourselves, it’s about to be a quinoa renaissance revival around here. I went through a serious obsession phase about a year ago and OD’d a bit, but now I’m back and ready to go. One of my roommates is currently in Peru (so jealous!) and I think the delicious spices I asked her to bring back for me have been flirting with this versatile grain inside my head for the past few days. I have at least four ways I plan to cook quinoa in the coming week and here is option number one.

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So, the Irish aren’t known for their love of food and fine cuisine which has always left me slightly disappointed that I wasn’t born into a more food-loving culture like an Italian or Greek. Sure I’m also part French, but there’s only so much cream sauce one can handle. Needless to say, two of my favorite days of the month are when I get to join my friends Judith and Kosta for what is inevitably a delectable and indulgent feast that somehow always pays homage to Kosta’s Greek heritage and appreciation for all things gastronomically hedonistic. Sometimes I even get to request favorites, and at the top of the list is this unbelievably good and yet shockingly simple dish.

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Update: turns out we have finished product pictures! Now you see what I mean? Scrumptious.

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Fiddleheads

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In my never-ending quest for sampling regional produce that one doesn’t typically find growing up in California, I find myself intensely jealous of native New Englanders who grew up picking ramps off the side of the road and foraging for morels in the woods. This month I’ve been watching and waiting for the appearance of one of spring’s most notable and illusive offerings fiddlehead ferns, and just this past week they finally arrived in New England. Now sadly I don’t have a large, open and wild backyard with fiddleheads gowing aplenty but I do have a well-stocked grocery store close by.  My roommate often laments the painfully late onset of the growing season in this geographical region and now I know what she means. But the wait was worth it.

Fiddleheads are really fantastic looking. they look like something out of a Dr. Seuss book. Extra bonus, they taste fantastic too. Make sure you rinse them before cooking, and make sure you cook them before eating as well. I heard a story this week about a couple who blamed the fish they made on a terrible bout of food poisoning, never suspecting the raw fiddleheads that they added to their salad could be the culprit. Please people, don’t let that happen to you. Be safe with your fiddleheads.

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Ode to Turkey Burgers

May is National Burger Month, let the world rejoice. To celebrate I chose to revisit one of the greatest turkey burger recipes I’ve ever come across, compliments of the genius over at Foodista. Turkey burgers and I have been the best of friends for years now, in fact I can’t remember the last time I had a beef burger. That may sound totally crazy to some of you, but once you try the delicious burger I’ve made here I think you’ll see the appeal.

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Eat me.

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Last week I had a craving for a BLTA sandwich and unfortunately it is extraordinarily difficult to buy a single leaf of lettuce, so I ended up with an enormous bunch of romaine and no motivation to eat it. Sometimes salad just doesn’t do it for me, and I wanted to make something a little more jazzy. Here is my compromise, and I have to say I’m now a fan.

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When I told my friend Jess that I was going to make this dinner, she screwed up her nose and made some disparaging comment about the one time she was forced to eat grilled romaine and insisted that if I was going to make this and I found it to be distasteful that I had to come on the blog and and be honest about the results. Sorry to disappoint you Jess, I loved it! I challenge you on behalf of the romaine to a rematch…I think you might be pleasantly surprised.

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Totally tubular!

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Okay, apparently I’ve taken to cheesy blog titles, but really the title reflects my confusion and befuddlement…I’m not really sure what I made today. I thought I was making what sounded like a truly marvelous kale and sweet potato soup from a great blog I’ve been reading, but then I cut into the tubers and discovered that they were almost white on the inside. Wha? I thought sweet potatoes were orangy-yellow. I fear that I may have got yams by mistake. Or maybe I’m just woefully misinformed about what constitutes a sweet potato. Nevertheless, I feel that the title of this post remains accurate on two levels: this soup  does have a root vegetable base, and it is in fact unbelievably good. These are the days that make me glad I don’t go to the grocery store with a list and pick up random things like light coconut milk. I had some kale waiting to be eaten as well and I always have some sort of yam/sweet potato lying around and thus, this star was born.

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One of the very apparent things I’m learning from this whole blog-writing process is that I’m more of a creature of habit than I thought. A quick glimpse at some of the other posts around here and you’ll notice I’m a big fan of the asparagus. Seems I spend the better part of four to six months out of the year eating this vegetable anywhere from once to five times a week…I just can’t be stopped. The love affair began in my youth and was focused primarily upon eating them boiled with a healthy dollop of mayonnaise. However, my obsession has forced me to experiment in more varied uses of the asparagus because too much of a good thing can get tiresome. Truth be told, I’m quite shocked I haven’t regaled these pages with some detailed close up of my go-to roasted asparagus recipe, but I’m sure that will soon change because it feels as though every time I walk into a market these days all I see is a beckoning display of stalks begging me to take them home. They know my weakness.j&k
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