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 May 16th, 2010%
Hey! I was just recently made aware that the original recipe in Bon Appétit is by Ivy Manning, a Portlander and awesome food writer!
This was a very, very Spring-like, light and good meal. But here is a lesson for you — use big, fat asparagus spears. Mine were on the smaller side and vegetable peeling them into strips was…challenging. I used the peeler and then I had to just use a knife to slice what was too small too peel into tiny, thin strips. It worked but it was pretty time consuming. Just use big asparagus and you will thank me for that tip, which should be somewhat obvious, but to me anyway, was not at all. Duh!
Also, raw asparagus is very good! At least in little strips . . . → Read More: Slow-Roasted Halibut with Shaved Asparagus and Fennel Salad
By mlb, on March 31st, 2010%
Here’s a recipe that I remember making multiple times last Summer. Why didn’t I blog about it sooner? Who knows, but here it is now. I made this last week and instantly remembered why I made it so much last year. It’s really good. I love the salad. But, keep in mind, imho, the salad is best the day you make it because of the torn up, toasted pita. So try to eat it all the day you make it or at least eat all the pita pieces before you save it.
The original recipe called for sturgeon but I substituted salmon. Use what you have. I imagine the spices and flavors here would be good with most fish and probably even chicken.
I have no idea why I didn’t take . . . → Read More: Marinated Salmon with Moroccan Chickpea Salad
