By mlb, on July 21st, 2010%
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 . . . → Read More: Ad Hoc at Home: Fresh Tuna Salad
By mlb, on July 8th, 2010%
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 . . . → Read More: Nuts in the Kitchen: Gingered Fish on Spiced Macadamia Nut Butter
By mlb, on July 1st, 2010%
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 . . . → Read More: Pork Tenderloin with Lightly Seared Strawberries
By mlb, on May 25th, 2010%
This was really tart and good. It makes me wish the weather was a bit warmer, but even in the rain and the 50+ degree temperatures, it’s still a great way to end a meal. This took about 6 lemons — but mine were not super juicy.
I also used half regular sugar and half vanilla sugar. I think that it added a really nice background flavor.
Sorbetto di Limone (Lemon Sherbet)
Adapted from a recipe by Jaime Oliver, in Jamie’s Italy
1 cup sugar
1 cup water
1 cup lemon juice
zest of 1 lemon
1 heaping tablespoon mascarpone cheese
You can make this with or without an ice cream maker. I have one, so I used it. If you don’t have an ice cream maker, put a container in the freezer to chill.
Put the . . . → Read More: Sorbetto di Limone (Lemon Sherbet)
