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Young & HungryIf you can't take the heat, get outta the kitchen! |
| 25 August |
I finally saw Eat, Pray, Love (Julia Roberts, always) and, guess what, I am now really really hungry: hungry for life, hungry for pizza, and hungry for “dolce fa niente” or the sweetness of doing nothing. Luckily for you I haven’t acted on the latter, but instead targeted my hunger (for food) into writing this post on pasta asciutta or dried pasta. As for la dolce fa niente, I plan to actively apply this Italian manner of existence to my personal being. Ah, but isn’t that mindset my problem in the first place, actively attempting to do nothing…
| 9 June |
I had it all in my pantry, promise I did! While this recipe began as an attempt to avoid the grocery store and put to use some frozen tilapia fillets from a market trip past, it actually turned into a pretty special meal. A meal all of my own imagination, might I add! The browned butter served as both a flavorful addition and created a yummy crust over the soft flaky fish. Obviously everything’s better with nuts, seeds, and berries – hence the sunflower – but you could also try pecans, pistachios, or other nut of your choice! The zucchini, I thought, was the perfect accessory. It’s a vegetable, so you don’t feel too terrible about the butter in which you just bathed your light and healthy tilapia, but it still packs a flavor punch!
| 26 April |
I read an article in my newest Bon Appétit about Puglia, Italy, coined “the new Tuscany” because their lack of resources have resulted in a very simple culinary style. Simple, however, does not equal plain or boring. Upon turning the page to find a multitude of Donatella Arpaia’s recipes, my mouth watered as it would for any lavish Italian feast. The idea of using fava beans in pasta and perfectly pairing oils with their proper counterpart does not sound at all disappointing to me! All too often fancy amalgamations are only as impressive as the words themselves – they are still but a combination that is only as good as the sum of its parts.
Here’s a quick and easy tomato sauce, again from Smitten Kitchen. I jazzed it up a bit with my tried and true ricotta topping that can be adapted to almost any Mediterranean meal simply by substituting the Parmesan for, say, feta and the basil with parsley or other herb of your choice! So with summer knocking at our doors, simplify your menu and spend a few extra minutes by the pool.
| 21 April |
I told you guys I heart Asian food in the springtime! Might as well stick with the theme now… This dish is just as quick, easy, and healthy as the others and is brought to life by Trader Joe’s Curry Simmer Sauce, not to be confused with the ever popular coconut based Thai curry. TJ’s sells an Indian version that’s spicier than your average curry, but not so much that you can’t taste the cumin and clove-r flavors at play behind the scenes. I decided to go vegetarian this time around, but you could compliment or, dare I say, substitute the eggplant for a multitude of things including paneer cheese, tofu, or the chicken that’s recommended on the bottle. For garnish, I used some cashews that I found in our pantry and that were probably too…umm…old for my own good. That said, I think that cashews go well with peas and carrots and I’m still here to write the tale. The second time around I went the extra mile (to the grocery store) and got an avocado to brighten up the plate. Avocado and cashews are the garnish of choice for my all-time favorite Massaman curry. You could also chop some cilantro per TJ’s recommendation.
| 13 March |
Here’s my take on Katy’s Love Muffins. They’re just as delicious, but have a sweet flair. I don’t know when exactly the whole sweet & salty trend came to be, but I do know that I love it and that a breakfast that is salty alone will never satisfy me! My inspiration came first from J Christopher’s where I spent my time between college and the real world waitressing. They served an egg Mc Muffin of sorts except theirs had turkey, bacon, and was on a raisin English muffin. Upon further investigation I don’t actually see this delicious combo on their menu, but it may just be that I made it up myself! Next up, was Einstein’s with their Einstein Grill – a turkey sandwich with French toast like bread and raspberry sauce. Yikes! This too does not contain raisin bread… Well I know that my egg sandwich does, in fact, rest between 2 slices of raisin filled bread so despite whether you can get it in your nearest Atlanta restaurant or not, you can get it here:
| 10 March |
Who wants to get up early to slave over the stove, rising hours before your guests arrive to make brunch? Not I. This Italian variation on the Mexican Huevos Rancheros (soon to follow) can be made from leftover spaghetti sauce or store bought if slaving in general just isn’t your thing! The remainder of the ingredients can be kept on hand so a big breakfast or brunch are never out of your reach. Serve with prosecco juiced up with some peach nectar or Orangina.
| 18 January |
Fry Fry Baby – not this year. Before you know it Spring’s going to be here (I can only hope…) and you’ll still be donning your winter “coat.” So in keeping with this month’s theme, here’s another easy & light meal that even allows you to utilize those Clementine and tangerines that they’re practically giving away at your local grocer. You don’t even have to peel the little suckers! Citrus that’s not sans skin you say? That’s right; this dish requires peels, pulp, and all so be grateful they’re seedless and leave your segmenting skills at home. I too was baffled by this skin and all phenomenon, but quickly remembered my cooking class in Shanghai where they left the bones in the chicken pre chop. Kind of the same right? If it worked then, it can work now. So in they went, skins and all. It’s quite a time saver to boot, not having to peel…baby oranges. I’ll take it!
In conclusion, I don’t think you’re necessarily supposed to eat the tangerines post wok (Bon Appetit disagrees), but if you accidentally catch one or two with your not so impressive chop stick skills I know firsthand that they won’t kill you. That said, it could be like leaving the skins on your shrimp for the extra flavor; obviously you’re not going to toss the meat because of a shell or two. I think I’ll take the extra flavor blast and leave sucking on soggy little citrus wedges to the birds.
| 20 November |
My roommate makes me these for brunch on the weekends after late nights out and about. They’re easy. You have these things on hand. If you don’t keep them around they freeze well. And last forever. So no excuses. Add these ingredients to your grocery list. They. Will. Save. You.
| 18 August |
I’m pretty sure I have already written and deleted or misplaced this post. Perhaps I’m suffering from déjà vu and have simply thought of what I wanted to say so many times that I thought I would have written it down by now, somehow I think I’m just getting old and forgetful… What I will never forget, however, is how amazing tuna steaks are seared with a simple rub!
My first taste of Ten Minute Tuna Steak was during a barbeque at our condo in Hawaii. My roommate’s Dad was in town visiting and spent our long workday slaving away to prepare a delectable dinner for us come quitting time. Walking in the door to the delicious smells and busy bodies in our condo is still very clear to me, as is the breezy and cool night air, good company and greener than green surroundings. I am still working on blocking that this was probably also the occasion of our 2nd or 3rd warning from building management who finally took away our party privileges altogether declaring that they didn’t know what kind of hooligans, yes hooligans, we were, but that this was a residency not party central. I blame the rest of our project for any misconduct, but I suppose I’m quite good at setting the scene.
In the case that you also like throwing rather large gatherings and would like to whip this recipe up for your fellow hooligans, I recommend you make the theme BYOT, Bring Your Own Tuna. The good stuff, which is what you want to eat considering you should keep it bright pink in the center, can run around $20 per pound. Sadly enough, you will also find a number of people who are seafood phobic. Let them bring beef. A flank steak or fillet are no tuna, but they work.
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