Published by mel on August 28, 2009 in recipe.
The Olive Oil Granola recipe made me a convert – I’m now mildly obsessed with adding olive oil to all things sweet. I must admit that this obsession started way before Olive Oil Granola took the food blogosphere by storm. As with many delicious indulgences, it all started with Mario Batali. Years ago, I went to Otto with my then-co-workers for some celebration now long forgotten. Because I have an undying need to order the most odd-sounding thing on the menu, my dessert that day was Olive Oil Gelato with Passion Fruit Granita. It was the creamiest, most luscious gelato. Smooth, sweet with just a hint of olive oil. It was fantastic.
And so was the olive oil granola, and so too is olive oil cake. So, I ask you – what’s stopping me from making olive oil cookies? As of this morning, nothing! Using the same flavors and spices from the granola, I made these Spiced Olive Oil and Pistacho cookies. Just like the gelato, the olive oil flavor comes through, but instead of overpowering the cookies, it adds a lovely richness. The cardamom, cinnamon and ginger add enough of a bite and the pistachios give these cookies some texture.
Overall, I’m happy with the way these turned out. Though next time, I might add some unsweetened coconut or dried cherries, or both. Tonight, these cookies will become ice cream sandwiches with the pint of dule de leche sitting in the freezer. Tomorrow, they may become Passion Fruit Ice Cream sandwiches…
Continue reading ‘Spiced Olive Oil and Pistachio Cookies’
Published by mel on August 26, 2009 in entree, recipe and sides & bites.
What happens when you take everything that’s fresh and colorful about summer and stuff it in a tomato? This amazingly light and flavorful dish – baked tomatoes stuffed with fresh corn, black beans, zucchini and cilantro. I also added a little coriander and cumin for flavor and some lemon juice to brighten it all up. Finally, no baked dish is complete without breadcrumbs and a dusting of cheese, Cotija cheese in this case.
They’re as comforting as a casserole, but still fresh and healthy. They’re also really pretty, all red and green and yellow with a crusty top.
Continue reading ‘Summery Baked Tomatoes’
Published by mel on August 21, 2009 in entree, recipe and sides & bites.
I wonder how many variations of the meatball exist. Of course, there’s the traditional meatball with marinara that’s ladled over spaghetti – a classic. There are meatballs made of beef, pork, veal, lamb, chicken and turkey. Even meatballs made without any meat at all. You can have them fried, braised, steamed, baked, poached and probably confit-ed and sous-vided too, though I’ve yet to see that.
I found a recipe for baked Chicken meatballs in last month’s Gourmet that promised to be super moist and delicious. Thinking they’d make a great weeknight meal, I immediately bookmarked it. I started out with the best intentions of following the recipe to a T. I swear I did. But of course I didn’t. Anyhow, these meatballs are really quite tasty – moist and flavorful and they hold their shape well. Everything I want out of a meatball and everything you should want too.
Continue reading ‘Baked Turkey and Chorizo Meatballs’
Published by mel on August 17, 2009 in entree, recipe and sides & bites.
After much Googling, I’ve finally found a CSA that I think I’ll like and that I don’t have to drive 30 miles to get to. Because it’s too hot and a little backward down here, our season is actually November – April, but you can order tropical fruits, eggs, avocados and fresh herbs during the summer. So, Saturday morning I picked up my delicious, multi-colored eggs, fresh lemongrass, curry leaves, mint leaves, raw honey and just about the biggest avocados I’ve ever seen. I kid you not – these guys are at least 18 inches long and twice the width of a softball. I can’t wait for them to ripen!
So, what does any of this have to do with rice? Not much, really. But I thought it was a nice story and I did use the fresh mint in this unusual side dish. Rice is usually boring – a base for the more interesting things it’s served with – Green Curry, Ropa Vieja or Sushi. But rice can be dressed up and made into a side dish that’s as good as the main.
I grilled some local lobsters with lemongrass and curry leaf butter and wanted a rice dish that stood up to the lobster and paid its respects. I toasted some unsweetened coconut and slivered almonds then tossed them into the rice cooker with chicken stock and brown Jasmine rice. Stir in mint and cilantro and you have an exotic rice that pairs perfectly with grilled anything (and especially lobster). This is no sad side of rice – it’s jubilant and addictive and i can’t wait to make it again.
Continue reading ‘Toasted Coconut & Almond Rice with Mint’
Published by mel on August 12, 2009 in entree, recipe and sides & bites.
I rarely make the same thing twice in a month. Even rarer for me to make something four times in a month. And it’s quite possibly unheard of for me to serve the same dish to guests twice in a week. Well, I think I’ve made this salad five or six times in the last month. And since it’s become Tom’s favorite, he’s been asking for it constantly, and I’m finding myself more than happy to oblige.
So, what is it about this salad that makes it so irresistible? I think it’s the bright and slightly sweet dressing, the freshness of the mint and cilantro and the fact that you can eat a whole heap of it and still feel really good about yourself. It’s one of those rare meals that is immensely delicious and really healthy. Best of all, it keeps in the fridge for a few days, even after it’s been dressed, making for some tasty leftover lunches.
I like top mine with some sliced steak, but it’s equally good with grilled chicken, pork or shrimp – just use whatever you happen to have on hand. It’s the ideal salad for the end of summer heat.
Continue reading ‘Tom’s Favorite Vietnamese Noodle Salad’
Published by mel on August 7, 2009 in entree, recipe and sides & bites.
I don’t want to get into a whole thing about girly foods versus manly foods. As a woman, I do love my salads, dainty cheese tarts and chocolate. But not any more than I love big, beefy burgers, buffalo wings and nachos. Food is delicious and I will not take sides!
Even after all that, I have to say, this pasta salad is a manly salad. It’s hearty and bold and full of freshly grilled steak. It is not a side dish. It’s an aggressive, filling entree. The first time I made this, I tossed everything with a little vinaigrette and topped it with diced avocado and crumbled blue cheese. It was good, but it was missing something to tie it together.
I tried again, this time making a creamy dressing with the avocado and blue cheese and … success! The dressing pulled everything together like mayonnaise usually does. The rest of the ingredients – pasta, tomatoes, red onion and steak – completed the salad.
I loved it, Tom loved it. This is a salad for all the sexes.
Continue reading ‘Pasta Salad w/Steak & Blue Cheese Avocado Dressing’
Published by mel on August 4, 2009 in entree and recipe.
Another zucchini and squash recipe for those with an abundance of summer produce. One of my favorite dishes of all time is thick, rich Thai curry. I love the aromatic coconut milk, the spice of the curry paste and the fresh vegetables. It’s my all-time favorite takeout meal. Yes, it even beats pizza. (Shocking! I know.)
But it’s summer and it’s mighty hot out, so I thought I’d make a lighter version with part coconut milk and part chicken stock. And of course, it’s a great way to use up all that summer squash! The curry is still hot and spicy, but it’s not as overwhelming as the traditional version. I used tofu because I love the way it absorbs the spicy coconut milk, but it would be equally good with shrimp or chicken if you’re tofu-averse.
A great way to enjoy one of my favorite winter meals in the sweaty depths of summer.
Continue reading ‘Lighter Summer Squash Red Curry with Basil’
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