January 17, 2010
For the past few weeks, I’ve been inching slowly (and sometimes, painfully) back into the robust workout routine that I observed before I got myself involved with all this culinary school business. These new miles of pounded pavement have been making me feel ravenous between meals, and I’ve been on the lookout for snacks that can satisfy, while being tasty, nutritious, and low in calories and fat.
Ironically, when I first encountered this healthy, nutritious snack, I was sitting down to a celebratory dinner of epic and caloric proportions at Blue Hill at Stone Barns, a restaurant/working farm/theme park for food dorks like me who are into sustainable, farm-to-table cuisine. Tuscan kale chips, artfully suspended above antique wooden blocks by a thin piece of wire, were the first of the parade of amuse bouche that we enjoyed that night. Everyone in our party was delighted by their simple beauty and surprised by how delicious they were. They were the perfect introduction to the flavor and feel of the restaurant.
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September 28, 2009
Shorter days and chilly nights be damned, this year I’m just not feeling ready to say goodbye to summer yet. I’m still buying the last ears of corn from the market, no matter how anemic. And I’ll continue buying tomatoes too, even the ugliest, most bruised ones, if it means that I can eat fresh tomatoes for one more meal as we ease into a winter filled with those lackluster replacements we call “hot house” or “canned tomatoes”.
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May 27, 2009
Summertime cooking can be so beautifully simple.
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March 15, 2009
How appropo, a green hummus posted, today of all days. And while I had not planned on posting something so strikingly green for St. Patty’s Day, the act of posting something green was calculated and completely deliberate. After madeleines and cake, let’s pause to cleanse our paletes, shall we?
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February 26, 2009
I kind of hate artichoke dips, and I’ll tell you why. When I hear the words “artichoke dip”, it triggers painful memories of my first job waiting tables during college for a national restaurant chain (that shall remain nameless), where meals often began with a hollowed out boule of white bread filled with glop that can only be described as a melted mass of processed cheese-food and traces of artichoke and spinach and god knows what else.
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February 10, 2009
Of the many nighttime pleasures that Aruba offers, Madame Janette embodies all of my favorites and I was so pleased that it was the restaurant where we celebrated our arrival on the happy island.
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February 8, 2009
Mix 1 part sand with 2 parts crystal blue water. Heat to approximately 85 degrees with constant sunshine. Gently cool with pleasant breezes. Blend in days of snorkeling, windsurfing, and sun bathing, and a generous helping of napping in the middle of the day. Shake with amazing food and constant laughter and serve in a frosted glass. Garnish with pineapple slice and tiny umbrella. Serve immediately, before I have to spend another day freezing my butt off in New york!
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January 25, 2009
My mom (i.e. the biggest fan of the blog that only a mother could love) feels that people would be more interested in reading my drivel if I discuss recipes that can help them save money in these lean economic times. And while I am not ready to go about re-positioning my blog, there are many times that my recipes just happen to save me money. Here’s a good example, in word problem form:
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January 8, 2009
The feedback from blog readers was so positive for for my Roasted Tomato Garlic Hummus, that I decided it couldn’t hurt to share this yummy variation that looks quite similar but bursts with the flavor of fresh roasted red peppers. I whipped it up last night when we were feeling too lazy to get out of the house and it was delightful with a little homemade herb focaccia.
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December 9, 2008
You just can’t beat a satisfying hummus! With the ones that you really love it starts innocently enough – you’re picking at the bowl at a party, absent-mindedly scooping dollops with pita wedges while trying to balance your wine glass and hold a conversation all at the same time. Then your mind starts to wander… “wow, this is some creamy hummus…I love it when there’s lemon… and so light! Mmmmm I think I’ll have just a little more… crap, I finished the bowl. I hope no one noticed! I wonder if there’s more in the kitchen…”
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