This is the best I can do when I get home after 8:30—Prosciutto, tomato, Havarti, watercress & fried egg on five-grain sourdough bread. I served these sandwiches with polenta fries, which I made by using the pre-made polenta in a tube (cheating, I know!) and slicing into fry-size pieces, lightly covering in parmesan cheese and broiling for about 20 minutes. The polenta fries are just about perfect for mopping up any drippy yolk.
They’re finally opening a Whole Foods in Miami! It’s one of the few things I’ve really missed about New York. The Fresh Market doesn’t even compare. Now I can get pomegranate molasses, harissa, and all sorts of whole grains and flours. My mom has tomorrow off, so she’ll be there promptly at 9AM for the opening. I’ll be jealous…
A couple of weeks ago, Tom read about a cupcake place in Miami that serves Guava and Cream cheese cupcakes. Ingenious! But instead of seeking them out at the source for the big birthday celebration, I decided to make my own. I figured it’d be easy enough – just plop a piece of guava paste in the middle of some batter and top with cream cheese icing.
They were everything I’d ever dreamed of and more! To me, there’s nothing that says comfort food like a slice of guava paste and some cream cheese on a soda cracker. I’m sure it sounds positively bizarre to most people, but it’s the Cuban staple for afternoon snacking. The cupcake is a fancied-up, birthday version of that snack.
My favorite aunt-in-law spied a photo of curry noodles on my Flickr account a couple of weeks ago, and has since been persuading me to post the recipe. She likes curry. A lot. Since I don’t want to cause irreparable damage to our relationship, I figured it’d be best to get this recipe up post haste.
I adapted these curry noodles from (you guessed it!) Super Natural Cooking. It calls for slightly more red curry paste than I can handle, and I substituted regular curry powder for Tumeric because it’s what was in the pantry, and beef stock for vegetable stock because what can I say? I love the beef. I also cannot find wide Asian-style noodles that are whole wheat or whole grain, so I went with Soba noodles because at least they’re made from buckwheat. I didn’t substitute anything for the tofu because I love the way it soaks up the curry broth here, but this dish would work equally well with chicken, shellfish or beef. Lastly, I added sliced orange bell pepper for color and opted for adding a little more stock so that I could cook the noodles right in the curry broth for more flavor.
So, without further ado, curry noodle recipe after the jump!
I’m completely addicted to Super Natural Cooking. I’ve yet to make a recipe from this book that I haven’t loved. Of course, it’s vegetarian and I am most decidedly not, so I add meat where I think it enhances a recipe. Or, I make the snacks, dips and desserts as I did last night.
I’ve always loved popcorn. When I was a kid, I used to love the stuff that came in the big cans with the 3-way divider. There was that bright orange cheesy popcorn, the abnormally bright yellow buttery corn and the nut-brown caramel corn. Always partial to salty things, the cheesy corn was my favorite. But I married a sweet tooth. So, last night we had sweet caramel corn instead of dinner. I really liked the surprising bite of the chili powder in this recipe, but thought the final product was overwhelmingly sweet. It was even too much for my sweet-toothed hub. Next time, I’m halving the syrups. I’m posting the full recipe below, but I’ll revise it once I figure out the right amount of syrup to use.
Recipe after jump…
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