I think I went on a little unplanned hiatus there. Blame it on the Summer, I guess. Anyway, I’m back! And here’s a wonderful tuna salad from the Ad Hoc at Home cookbook.
Now I changed a few things from the original recipe, not because I know better than Thomas Keller, or anything, but rather based on what I had at home, what I like, what I could find, and my level of laziness while preparing the meal. Actually, these are usually the components that affect any recipe that I make at home.
So here we go:
1. Tuna: I used an 8 oz steak
2. Lettuce: I used romaine
3. Oil: Olive oil all the way (for the tuna and dressing)
4. no chervil leaves
Also for the dressing, I used some blood orange vinegar that I had recently gotten and was dying to try, as well as stone ground, country Dijon mustard. The recipe is in original form below, but keep in mind my substitutions, if you’d like.
Hard Boiled Eggs How To… at Simply Recipes.
Fresh Tuna Salad
1 lb trimmed, center-cut ahi tuna loin
3 heads Bibb lettuce
Kosher Salt & Freshly Ground Pepper
6 oz thin green beans, stem ends trimmed, and . . . → Read More: Ad Hoc at Home: Fresh Tuna Salad
So, finally, here is post number two from the cookbook, Nuts in the Kitchen by Susan Herrmann Loomis. Also, reminder: she is coming to Portland next month at In Good Taste, August 12-15, 2010.
In Good Taste is located at 231 NW 11th Ave, Portland, Oregon, 97209. It’s a 3-day class (with a welcome dinner the night before) and you can enroll by e-mailing cookingclassesATonruetatinDOTcom. You can also call In Good Taste at 503-248-2015 with questions. More info here.
I was a little lazy and didn’t create the ginger flowers. I simply placed a ball of macadamia nut butter atop each fillet for serving. Next time, I think I will do the flowers because they sound like they would look very pretty.
I also didn’t take pictures of the fish cooking…I’m sure you can imagine it. I just used my grill pan and gave it a few minutes per side.
The macadamia nut butter is so good! You will want to slather it on all sorts of grilled things this Summer, I’m already thinking more fish, grilled veggies and maybe even chicken. Crackers and bread would also work. Oh, and a spoon. A spoon would be good too.
Gingered Fish . . . → Read More: Nuts in the Kitchen: Gingered Fish on Spiced Macadamia Nut Butter
Summer makes me think of Spanish food. I think it’s the sun and the heat and the fact that I want to make gazpacho all the time and drink sangria (also, all the time). So, it’s usually in Summer that I will grab one of my most favorite cookbooks ever and page through it looking for something tasty to make. The cookbook? The New Spanish Table. If you don’t have it, go get it. You will not be sorry.
So, yes, Summer. Spain….strawberries! This was really good. The berries got a little caramelized and pork tenderloin with rosemary is always a winner. I thought the sauce would be a little too acid-y but it was just perfect with this. Also, since you’re cooking them a bit, the strawberries don’t have to be overly super-over-ripe. A great use for the first ones of the season!
Pork Tenderloin with Lightly Seared Strawberries or Solomillo de Cerdo con Fresas
Adapted from The New Spanish Table by Anya von Bremzen
1 pork tenderloin (about 1 pound, silver skin removed)
coarse salt & freshly ground black pepper
1 tbsp crumbled dried rosemary
1 tbsp olive oil, plus more for brushing the griddle
5-6 large strawberries, hulled and sliced
3 tbsp . . . → Read More: Pork Tenderloin with Lightly Seared Strawberries