Working at a food company means that I often get to eat really delectable lunches. A few weeks ago, one of my bosses put together some crusty bread with homemade mayonnaise, heirloom tomatoes and basil while my other boss took pictures of us eating it. Let's hope a picture of me stuffing lunch in my face does not surface. I decided to borrow that combination of flavors for a late summer bruschetta using some heirloom tomatoes from my trip to Long Island this past weekend.
August 20, 2014
During my almost 2 years as a food blogger, I've watched as many cooking shows as I could watch and read as many books about cooking as I could get my hands on. I learned how to make a perfect omelet, I undercooked Bon Appetit's Caramel Chicken and threw it in the trash in a fury. I made two attempts at homemade pad thai and I broke a couple of bottles of vinegar on the kitchen floor. Everyday I learn a new tip and right my culinary wrongs. I think I've come a long way and I still have a long way to go. But, here are some of my favorite tips for becoming a better home cook...
August 4, 2014
I recently tried this farro salad from Bklyn Larder, a cheese and provisions shop in Brooklyn, and I’ve been itching to recreate it at home for many weeks. As I ate it, I tried to note all the flavors to make sure I got as close to the real thing as possible. I typed up what I like to call a guess-cipe, a guessed recipe that I can test and tweak in the kitchen. I’m happy to report that I did a pretty good job matching the flavors. The creaminess of the mayo adds a nice fat factor, the lemon juice brightens it up, the farro’s nutty texture is super fun and the vegetables bring some crunch to the party. There are two months of picnic weather left and this is a crowd-pleasing salad to have on your gingham blanket.
July 27, 2014
I'm always looking for an unusual, yet simple recipe. One food blogger that I follow writes a beautiful blog called Not Without Salt. I like her pro-salt blog title as well as the feeling I get when I read her words and look at her photographs. I picture her life being one big lush, misty Washington morning with a cup of coffee in a mason jar. When she posted a recipe for pickled grapes, I flagged it and took the next opportunity to make them, which was a summer dinner party at home.
July 17, 2014
I’ve always loved pad thai, but I never realized that fish sauce was a staple in Thai cooking until I met Alan. He’s allergic to fish. Actually my mom and one of my best friends is also allergic to fish. I thought, how unfair that these folks have to miss out on such a thrilling noodle dish. With that thought, I set out to find a recipe for pad thai that doesn’t involve fish sauce so that Alan and I could have a pad thai date night at home. Enter Martha Stewart’s Vegetable and Tofu Pad Thai recipe, which I tweaked a bit. On a weekend in Chattam, NY, I found some mushroom soy sauce at a market and thought it would add the depth of flavor that fish sauce usually provides, so I took a bottle home.