It actually feels like summer in San Francisco today. The heat inspires me to eat light, lots of fruit and veggies. It also inspires me to drink Sangria, but that's another story...
So I threw this salad together with some random veggies that were laying around the kitchen.
I tried a couple of things that I've never done before and they turned out great:
Raw broccoli, chopped up finely, and mixed with the greens. It gave the mix a nice texture and bite, and made the salad feel heartier.
Seasoned Seeded Tomatoes I think I've mentioned before that I like to take the seeds out of my tomatoes, I think they taste better that way. Today I rubbed them with salt and chili powder, it was delicious!
The salad also has walnuts and blue cheese in it. The blue cheese didn't go that well with the seasoned tomatoes, I think I'd leave it out next time, maybe an aged, sharper cheese would go better.
Grilled pork tenderloin with Arnold's Secret RibRub. I made a perfect summer soup, using my home made yogurt, served chilled for those hot summer days. And of course, Sugar Snap peas, served cold with summer savory and anise. Here is the recipe for the soup: 2 med cukes, peeled, seeded and chopped 2 med yellow peppers, chopped 2 cups 1-inch cubes honeydew melon 1.5 tbls finely chopped shallot 1 fresh jalapeno chili, or to taste, seeded and chopped 1/2 cup plain yogurt 3 tbls fresh lemon or lime juice, or to taste
Puree all soup ingredients in blender with salt & pepper to taste. Force soup thru a fine sieve into a bowl and chill, covered, 4 hours or until very cold. Can be made 1 day in advance. Just before serving, toss crab with oil, vinegar, salt & pepper. Mound equal amounts in center of individual bowls and ladle soup around. Garnish with chopped chives and yellow peppers
Take a nice piece of Orange Roughy and some big sea scallops, steam them til just done and serve over a light and velvety coconut/line curry sauce. Served with dilled baby carrots from the garden. Ymmm.
I came across this recipe on the internets and had to give it a try. It's a bit of work but the result is worth it--I'll probably do it again for a holiday like Thanksgiving.
Served it up with a big salad (lettuce from the garden) and two small New York steaks.
These are the ingredients from left to right: cubed french baguette, gorgonzola cheese, soaked porcini mushrooms (with the remaining liquid in the metal bowl), cornbread, and the leek, garlic, shallot, sage mixture before sautéing.
So, finally taking a breath from the chaos of school... now I have time to cook dinner for my friends! It's so nice to cook for people!
I discovered Lucca Ravioli Co. on a walk the other day.... my new home away from home, felt like being at Grandma's house... except I had to pay for everything...
... that's where the delicious bread and olives came from.
Spinach pasta, salted and tossed in olive oil
Topping: garlic, onions, cherry tomatoes, halved and seeded (I swear by seeding tomatoes for sauces—it eliminates the water problem, and besides, tomatoes are a nightshade, like peppers, and the seeds leech calcium from your body—which is why they are often paired with cheese...), spinach, and chevre
To Friends (Sasha and Hillary), and Food, and the Time to enjoy them!
A friend pointed me to a recipe for "easy enchilada sauce" courtesy of Emeril Lagasse on the Food Network. I also read somewhere online that the chili powder used in enchilada sauce was from pasilla chiles--true or not, I can't say. I've got chili powder, but it doesn't say what kind of chile it's from, so I bought a bag of dried pasillas, and made my own in the mini food processor. When finished, the tomato paste flavor seemed to dominate the sauce, but when mixed with all the other flavors in THE WHOLE ENCHILADA (hee, hee), it was muy bueno. I built the enchies following the usual procedure, filling the sauce coated corn tortillas with a mixture of shredded cooked chicken, sauteed onion, garlic and a couple chipotle peppers in adobe sauce, which imparted a slightly smoky flavor, as well as a little spicy heat. Using pepper jack cheese upped the heat un poquito tambien.
(Notice the St. Pauli Girl bubbling in the glass).
For all you Cooking Carbone fans... we have just added a new feature: the email notification... yes, when someone updates the blog you will get an email! no more checking daily to see if there are new posts or, more likely, posting something and wondering for months if anyone ever looked at it. Now there is no excuse and we expect lots of comments.
(ps. if you hate this feature and want your email removed from the update list, just let Kelly know!)
Garlic, Italian herbs, and Parmesan cheese went into the bread crumb crust. Topped with spring greens, a lemony vinaigrette. Served with asparagus...and the obligatory St. Pauli Girl. [from November '08]
Trish inspired me to cook more with turkey breasts, and here is my version. Take a boned turkey breast, pound it out flat with a mallet, and fill with a tasty mixture of onions, mushrooms, garlic, spinach, bread crumbs, roll up and cook at 350 degrees for about one to one and a half hours.
Served with oven fries and broccoli rabe. And of course a nice wine.