Wednesday, August 26, 2009
Tuesday, August 25, 2009
I made up this recipe over the weekend and already found myself recreating it on Monday. What you will need:
A mix of greens, such as Boston or Romaine lettuce, radiccio, endive
Boiled red skinned baby potatoes, roughly chopped
One small clove of shallot minced
Good French mustard
Half a lemon, squeezed
A few sprigs of dill
Assemble the greens and chopped boiled potato. Whisk the dressing together and pour over greens. Sprinkle a few more sprigs of dill for presentation.
If you're interested in a non-vegetarian option, take a piece of pancetta, or a few pieces of prosciutto and sautee until crisp. Remove from pan, pat dry, and crumble. Remember to save about a spoonful of the rendered fat to pour in the dressing. Use the crumbled meat and and sprinkle over the salad.
Sunday, August 23, 2009
Today I made a wonderful sandwich that I just have to share--more like gloat. It goes like this:
Go to your parents house in the suburbs, hangover option.
Take day old baguette, toast
Smother mayonnaise on toasted bread
Slice Jersey tomatoes
Slice comte cheese
Spoon out wonderful imported Italian pesto (Wine Library pesto not needed, but recommended)
Dole out slices of fresh roasted turkey meat
Assemble all. Enjoy.
Saturday, August 22, 2009
Thursday, August 20, 2009
Friday, August 14, 2009
I'll start off simple, it's better that way, and share a delicious pasta dish I cooked together earlier this week called Lemony Sardiny Pasta.
What you will need:
Canned sardines (any will do, I bought mine at TJs; unsalted in water--don't forget to debone!)
Half a lemon, and zest
Red pepper flakes
Handful of breadcrumbs or panko
Spoonful of butter
Spoonful of olive oil
Pepper to your liking
Bucket loads of parm cheese**
**please take note, as many of you know, I am a true believer in laissez-faire cooking. Don't be alarmed and have fun playing around with different measurements.
Begin boiling a pot of salted water for the pasta.
In a medium heated sauce pan, add your spoonful of butter and olive oil. As pan warms up, add your deboned sardines and capers until warmed, about 2 minutes. Then add some lemon zest, red pepper flakes, and breadcrumbs. Once all ingredrients are in, stir and turn off heat, as not to burn the bread crumbs.
Meanwhile, cook your pasta, and try to reserve a small half cup of cooking liquid ( I didn't, but I thought about it afterwards--that counts, right?).
Add the cooked pasta into a bowl with your reserved (or unreserved imaginary cooking liquid) and stir in the sardine ensemble. Feel free to add butter, a squeeze of lemon, a sprinkle of gray salt, and then loads of cheese. And then enjoy! I think the the hint of lemon adds a nice quality to the fish, the pepper adds a zing, and the cheese and breadcrumbs combined makes for a wonderful texture. Bon appetit!