Tickets and Take Out

May 26, 2011 by

Today we “celebrated” our 4 year anniversary and purchased tickets for our August trip to Japan, Singapore, and Vietnam. Having never been to Asia before, I couldn’t be more stoked!  After spending most of the evening trying to find deals on tickets we had little time left for dinner, which meant take out.  I’m fully convinced that hunting for plane tickets online drastically increases one’s appetite.  Hence the need to order drunken noodles, panang curry, and papaya salad.

With my work travels starting bright and early tomorrow, the reality of the vacation we booked today hasn’t really set in. But if this trip is anything like our last, it will be nothing short of amazing.

3 Comments

Linguine with Lemon, Basil, and Garlic Oil

May 25, 2011 by

There are days when I crave a really simple pasta.  Don’t get me wrong, I adore a good Penne alla Vodka or a heaping bowl of Carbonara.  But when the heat and humidity starts to rise (as it has this week), this is the pasta I crave. Fresh herbs, citrus, and a serious amount of garlic.

I also tend to crave simple dishes like this just prior to an upcoming trip- even more so when that trip involves constant dining out.  This Friday I depart for a whopping 9 day stay in Las Vegas.  Yes, 9 days.  I’m actually pretty excited about the actual work, just not so much the hotel food.  There will be some quality meals thrown in here and there, but for the most part I’ll be eating breakfast, lunch, and dinner at the Las Vegas Hilton.  So in preparation, I’m eating as much homemade fresh food as possible.  Simultaneously I’m cleaning out my fridge, as I’ve had zero time to go to the grocery store.  After these pasta leftovers are finished, our “homemade” meal will be pb&j for the rest of the week!

Linguine with Lemon, Basil, and Garlic Oil

Serves 4

1 lb linguine

1 c chopped fresh basil (not 1 cup leaves, 1 cup total chopped)

6 large cloves of garlic, minced

zest and juice of 1 lemon

good olive oil

salt

1/2 tsp black pepper

parm for serving

Set a large pot of water (with a heaping spoonful salt) to boil.  While heating, place minced garlic in a small sauce pan. Cover generously with good olive oil. Season with a pinch of salt and several grinds black pepper  Set to a very low heat and let cook while you make the rest of the meal.  Make sure the heat is very low as you don’t want the garlic to burn.

Once water is boiling, drop pasta.  Cook until al dente, 8-9 minutes.  Drain pasta and place in a large bowl.  Pour in garlic oil, chopped basil, lemon test, 1 tsp salt and several grinds black pepper.  Toss well.  Serve immediately with parm and extra lemon wedges alongside for topping.

3 Comments

Buttermilk Battered Fish Tacos with Chipotle Slaw

May 23, 2011 by

This weekend was so social, if felt like we were making up for all those weekends in January and February we spent holed up in our apartment.  From out of town visitors, to multiple meals out and a housewarming party- it was non-stop. On top of that, the weather could not have been more perfect (though I could have done without the sunburn).

I had every intention of making these fish tacos last week, but my recent schedule has unfortunately afforded me less time than usual in the kitchen.  After back to back days of dining out, I was very glad to get back into our dinner making routine last night.

I am a lover of fish tacos.  Well, good ones (I’ve had a handful of bad).  After trying various versions of this dish in different restaurants, I’ve come to the conclusion that when preparing this type of taco, simple is best. There shouldn’t be a slew of toppings, only a handful of quality ingredients- one of which should always be a slaw of some sort.  This recipe is inspired by City Oyster in Delray Beach, Florida, which serves the best fish tacos I’ve ever had.  Their tacos consist of lightly seasoned fish, topped with a spicy slaw, fresh salsa, and lime crema.  Though slightly different, this recipe hits all the flavor notes of City Oyster’s tacos- crunch and heat in the slaw, creaminess from the guacamole, and tang from the lime and cilantro.  Overall, this meal feels incredibly fresh, which was a welcome alternative after dinners consisting of take out Indian and greasy pizza.

Buttermilk Batter Fish Tacos with Chipotle Slaw adapted from Bon Appetit  

Serves 4

For the fish:

1 lb tilapia filets, cut into 2 inch pieces

1/2 c flour

1 c buttermilk

1 tsp salt

1 tsp chili powder

1 tsp cumin

canola or vegetable oil

For the slaw:

1 head green cabbage, washed and thinly sliced

4 carrots, peeled and grated

handful chopped cilantro

1/2 c good mayo

3 chipotle and adobe peppers (in sauce), finely chopped

2 T freshly squeeze lime juice

1 tsp cumin

1/2 tsp salt

For serving:

12 corn tortillas

gaucamole

lime wedges, hot sauce, and chopped cilantro for topping

Make the slaw: Toss together together the cabbage, carrots, and cilantro.  Whisk together the ingredients for the dressing, and pour over the slaw mixture.  Toss well, cover, and let sit in fridge for at least two hours before serving.

Preheat oven to 350 degrees.  Wrap tortillas in foil and let warm while you prepare the fish.

Make the fish: Stir together the flour, buttermilk, salt, cumin, and chile powder.  Set a large sauce pan to medium heat. Coat the bottom of the pan generously with oil.  Let heat for 5 minutes.  Dip a third of the fish in the batter, and drop into the oil, cooking for 3 minutes on the first side, and 2-3 minutes on the second size.  When the batter turns golden brown, the fish is done cooking.  Let rest on on paper towels, while you cook remaining fish.

Assemble Tacos:  Take a warmed tortilla, place 1-2 pieces of fish inside.  Spoon slaw over fish, and top taco with guacamole, lime juice, hot sauce, and more cilantro.

3 Comments

Spicy Mango Salad

May 20, 2011 by


Putting fruit in salad is nothing new in my cooking, but it’s always amounted to just granny smith apples, dried cranberries, or dates.  This past Sunday I bought two mangoes, with the intention of just eating them as is.  But then, when I was making sesame noodles for dinner one night, it dawned on me that mangoes would be a very fitting addition to the pickled cucumber and carrot salad I was making for the side dish.  Add in a little red onion, and you have the perfect spicy sweet balance.  The other great thing about a pickled salad- the longer it sits, the better.  This makes for excellent leftovers and next days lunches.

Spicy Mango Salad

Makes 4-5 side dish portions

2 mangoes, diced in large cubes

1 English cucumber, cut lengthwise and thinly sliced

1/ 3 c red onion, thinly sliced

3 carrots, peeled and grated

1/3 c rice wine vinegar

1/2 tsp sugar

1/2 tsp salt

1/2 tsp grated ginger (optional)

pinch red pepper flake

Whisk together the ingredients for the dressing- rice wine vinegar through red pepper flakes.  Set aside.

Place the salad ingredients in a medium size bowl.  Toss gently with the dressing, cover, and let sit in fridge for 30 minutes to an hour before serving.  Can be stored up to 3 days in fridge.

6 Comments

Bagel Bliss

May 17, 2011 by

This past Saturday I was reminded of how effortlessly perfect an everything bagel is for breakfast.  Freshly toasted, slathered in cream cheese- oh is that heaven.  Everyone seems to be a on a best burger or best cupcake hunt these days. I am on a perpetual best everything bagel hunt.  Luckily we live just blocks away from Brooklyn Bagel (oddly named since we don’t live in Brooklyn), that makes some of the best everything bagels I’ve ever had.  Another favorite is none other than Murray’s Bagels, thankfully located in my dad’s neighborhood in NY.  In my mind, the key to a good everything bagel is first and foremost a high quality bagel- crispy on the outside, soft and spongy on the inside, as well as the dispersement of seasonings.  The seasonings must go all around the bagel, not just on the top.  Otherwise the bottom is just like eating a plane bagel- I did not sign up for that.

Do you have a favorite bagel shop, or even better, a favorite everything bagel?


1 Comment

Banana Bread Stackers

May 16, 2011 by

I absolutely cannot stomach bananas. I hate the way they smell, the way the feel, even the way they sound when chewed. I’m fully aware that my aversion to this fruit  is likely my most childish quality.

I happen to live with a person who really likes bananas.  He eats them everyday.  They are always in our apartment. Despite my hatred for bananas on their own, I don’t mind and sometimes actually enjoy, banana bread.  Of course that’s the case.  Just add butter and sugar and I’ll like it.

For the past few weeks I’ve been meaning to make banana bread.  Come Sunday there are usually a few sitting in a bowl on our counter, on their last leg.  Usually I’m too slow.  By the time I get around to pulling out the flour and eggs they’ve been devoured by my banana loving roommate.  But yesterday, I managed to reserve two from the bowl, and throw together a small loaf.  An intentionally small loaf, as this bread will mostly be consumed by one person.  I found though, by halving the recipe, the bread created these adorale biscotti shaped pieces of cake, perfect for enjoying with coffee or smearing with peanut butter.  If you’d like a bigger loaf, simply double the recipe.

Banana Bread Stackers adapted from Smitten Kitchen 

2 ripe bananas, smashed

3 T melted salted butter

1/3 c light brown sugar

1 egg, beaten

1/2 tsp vanilla

1/2  tsp baking soda
Pinch of salt

1/2  teaspoon cinnamon

1/4 tsp nutmeg

2 T ground flax seeds

1/2 c all purpose flour

1/4 c whole wheat flour

Preheat the oven to 350 degrees. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, vanilla, then the spices. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4×8 inch loaf pan. Bake for 30-35  minutes, or until a tester comes out clean. Cool on a rack. Remove from pan and slice to serve.

3 Comments

Market Weekends

May 13, 2011 by

The last two weekends we’ve been kind of lame, and we sort of love it.  We go to bed earlier than we do on the weeknights and find ourselves out of bed by 8:30/9 am. Did you know that when you do this, it gives you so much more time to do things on the weekend? This is BIG news. With this new schedule, I’ve made it the farmer’s market early enough on the last two Saturdays to guarantee access to all the produce before it sells out.  As a result, our meals have been chock full of fresh ingredients. I couldn’t be happier.  Having spent the last three days indulging in everything but vegetables in Las Vegas, I’m looking forward to another trip to the market this weekend, and welcoming an onslaught of salads and fresh vegetables into my meals again.


2 Comments

Roasted Tomato Panzanella

May 11, 2011 by

The summer before my senior year of college, I waitressed in a Mediterranean restaurant in my hometown.  While most people seem to have horrific memories of working in restaurants, I’m the exact opposite.  I’ve loved every single restaurant I’ve worked in-especially this one. During the summer, the Hudson Valley fills with swarms of tourists, all looking for an escape to the country.  Subsequently, the restaurants are packed, with diners staying well beyond normal service hours.  Most of my shifts were a 6 hour whirlwind of activity, with not a minute off my feet.  I’ll take that kind of work any day in comparison to folding clothes at Banana Republic (which I also did one summer).

Often times after dinner shifts, the  wait staff would gather around the bar and enjoy a variety of dishes (usually the leftovers of whatever special was featured that night).  One night we were served a panzanella salad.  A panzanella salad traditionally consists of a variety of diced vegetables and cubed bread, tossed in a vinaigrette.  In theory it sounded good, but I was disappointed to find that the restaurant’s version was rather bland, with the bread being very dry.  Ever since then I pushed the dish out of my mind, never thinking to make it.  Then last weekend, when thumbing through my cookbooks, I came across a panzanella recipe that sounded really good. Instead of just using cubed bread, it involved transforming the bread into croutons.  I adore homemade croutons- I was intrigued.

I made the salad for a dinner party, preparing it ahead, and tossing with the vinaigrette just before we left the apartment.  This allowed the flavors to meld but kept the bread from getting too soggy.  By the time we sat down to eat, everything had come together. It was delicious.  This salad will definitely be a summer staple in our kitchen.  Next time I want to try grilling the bread, then cutting it into pieces and tossing with the salad.  How good does that sound?

Roasted Tomato Panzanella adapted from the Barefoot Contessa’s Greek Panzanella

Serves 6

1 pint cherry tomatoes, cut in half

1 english cucumber (or three small ones), diced

1/2 c chopped basil

1/2 medium size white onion, thinly sliced

1/2 a baguette, cut in 1 inch cubes

3 T olive olive oil

s+p

For the Dressing:

1/2 c olive oil

1/4 c red wine vinegar

1/2 tsp salt

several grinds fresh black pepper

1 tsp mustard

1 large clove garlic, minced

pinch of sugar

1/2 tsp dried oregano

Preheat oven to 350 degrees.  In a small roasting pan, toss cherry tomatoes with  1 T olive oil, and salt and pepper to taste.  Roast for 10-12 minutes until tomatoes are slightly tender (not falling apart).  Set aside to cool. (Roasting tomatoes really brings out the flavor, making un-ripe tomatoes flavorful and sweet.  This is an excellent technique for using tomatoes in salads during their off season).

Set a large sauce pan with 2 T olive to medium heat.  Allow oil to heat for 5 minutes.  Throw in cubed bread, top with s+p to taste, and toss well to coat with oil.  Lower heat to medium low, and cook for 10-15 minutes (tossing frequently) until bread is nicely browned.  Set aside to cool.

Place the cucumber, onion, and basil in a large bowl. Add in the tomatoes and bread.  Whisk together the ingredients for the dressing and pour over the salad.  Toss well, but gently, so as not to break up the tomatoes.  Place in fridge for at least 30 minutes before, so flavors can develop.  Taste for seasoning just prior to serving.

5 Comments

An Engagement

May 9, 2011 by

While the majority of the world was celebrating Mother’s Day yesterday, I got to celebrate the engagement of one of my dearest friends, Liz.  I’ve known about the proposal for a while now, and it was quite hard to contain my excitement in the weeks leading up to the surprise day.

I must admit, I’m not a huge wedding person.  The more I hear about them, the more I fear they’re just filled with drama and poorly coordinated dresses.  My attitude about them did a complete 180 after yesterday’s festive brunch celebration, held just minutes after her now fiance proposed.   It was so wonderful to be a part of the memorable day, it even managed to bring me to tears at one point.

In honor of the happy couple I transformed these cupcakes into a cake. I had traveled to Buenos Aires with Liz a few years back and we consumed more dulce de leche sauce than I’d like to admit.  And beyond that, her fiance is from Argentina. Thus, this feature ingredient only felt appropriate.  For the cake I followed this recipe, and it truly delivered the most moist cake I’ve ever made (I can’t recommend it enough).  Though I was thoroughly stuffed from my two trips to the brunch buffet, I managed to scarf down a piece (and perhaps the rest of Brandon’s too).  While I’m glad Liz and Ivan with get to enjoy the leftovers this week, I totally wish that to-go box was sitting in my fridge.

Congrats you two!

4 Comments

Incredibly Moist Blueberry Muffins

May 6, 2011 by

With a big move coming up in less that two months, the weeks seem to be flying by.  I don’t know how it’s already Friday.  This period feels reminiscent of the end of college.  The weather is getting warmer, the days are packed with social engagements, and yet there’s just not enough time to see everyone you need to see.

It’s hard to believe that we’ve been in DC for as long as we were in college.  While I’m thrilled about all the change to come, I’m beginning to feel nostalgic about our time here.  It’s making me do things like bake muffins for my co-workers, because only once in the for years that I’ve been working have I done that.  So last night, while I had every intention of doing yoga, I baked these instead.  They came out beautifully, and the Suzy homemaker in me was excited to bring them to the office.  Then, as I was plating them up this morning, I realized that the blueberries had caused the muffins to take on this intense blue-ish hue.  These photos (thankfully) don’t do complete justice to the horrifying appearance of muffins.

In hind sight, we really should have enjoyed these at home (so much for my efforts to make something for my co-workers).  They taste delicious but their appearance is, well, rather off-putting.  My recommendation to you to avoid this outcome- fresh berries over frozen.

Incredibly Moist Blueberry Muffins adapted from Barefoot Contessa at Home

Makes 12 muffins

1 cup all purpose flour

1/2 cup whole wheat flour

1/2 T baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 T cinnamon

3/4 c milk

1 egg

1 stick unsalted butter, melted

1 cup fresh or frozen blueberries

2/3 cup sugar

Preheat oven to 375 degrees.  Sift together all dry ingredients, set aside in medium size bowl.  Whisk together egg and milk, then mix in melted butter.  Create a well in the center of the dry ingredients.  Pour in the wet ingredient mixture, and stir gently to combine.  Do not over mix, there should be lumps in the batter.  Fold in blueberries and sugar.

Divide batter into muffin tins.  Bake for 20-25 minutes until a toothpick or cake tester comes out clean.  Let cool and serve, or store in an air tight container for up to 5 days.  Muffins can also be frozen too for up to one month.

3 Comments
«Older Posts