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Young & HungryIf you can't take the heat, get outta the kitchen! |
| 29 April |
If this little app doesn’t scream Spring has sprung then I don’t know what will! These cherry tomatoes, stuffed with a mixture of various green veggies, are easy to pop in your mouth and would surely be a big hit at your next picnic, shower, or BBQ!
I learned how to make these in my vegetarian cooking class while studying abroad in Florence, Italy. I’ll never forget my shock and awe at the amount of flavor packed into such a small neat package. Those Italians really know how to work culinary magic on the simplest of foods. We worked our way through the end of summer and all of fall, veggie by veggie as they went and came into season to catch each at its very best. That’s how they eat in Italy, you know. If you get produce when it’s in season you capitalize on both taste and economics! Something we could all probably stand to pay a bit more attention to here in the states. Alas, we crave what we crave when we crave it and very often have the means to make it happen. That said, I hope you all take heed and try this recipe now before it’s too late!
| 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.
| 9 June |
I thought you might be getting “dipped” out and since we don’t want you to dip out (of reading) here’s something a tad different. Yes it’s still an appetizer and I know you’ve been on the receiving end of numerous apps here at Young & Hungry, but that’s what happens when you’re young and people at parties are hungry. Corny. I know.
I made these for book club with the caponata, which I think you’ll find quite complimentary if you’re having a cocktail party and need multiple snacks to go with said cocktails or wine. I’d recommend something red and Italian, which is neither specific or surprising, so I’ll throw light in there as well for good measure. Heck, I’ll even go so far as to recommend one of my favorite varieties Sangiovese.
| 19 March |
I was recently in New York for the weekend, something that’s happened rather frequently this year. NYC never fails to impress me with its seemingly endless supply of restaurants and markets, and its sheer quantity of offerings in general, the majority of which are quite good. You truly can have whatever you want, whenever you want it. It’s always my personal challenge to eat everything I even remotely desire during my short weekend trips, yet even a long weekend doesn’t provide me with enough time to eat it all: street food, late night pizza, coffee shops, candy shops, and the trendy local spots my resident friends bring me to for brunch. Try as I may to “bring it”, there’s always something that must be saved for the next trip.
On my last trip, my college roomate brought me to brunch somewhere off the beaten path, a hole-in-the wall haunt, amazing just the same. It was a cafe above Fairway grocery, the market bubbling over with New Yorkers zoned in on the acquisition of goods, always striving for maximum efficiency. Visitors should come prepared for minor casualties that might result from misstepping into the pathyway of one of these seasoned shoppers. Of course, said seasoned shoppers would probably say we tourists should not come at all. It was definitely not a place for my usual aimless wanderings, so, in my intimidated state, I decided to limit myself to purchasing ingredients for the dip below, to be served at a wine & cheese gathering later that night, stopping only to gaze longingly at the amazing sights & smells of the bakery.
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