This past week on Top Chef, Dana Cowin was asked to name 3 "food trends" that she thought were past their prime and that she wished would just die. I thought she was going to name fad things like the cronut, cupcakes, or tasting menus, but instead her answers were: Bacon, Kale, and Topping things with an Egg. WHAT??? Was she confused by the question? Did she think she was asked to name 3 of the most delicious things around? Anyways, I've been wanting to wrap asparagus with fresh pasta sheets like this for a while, and I finally got around to it this weekend. The egg topper was just the perfect thing, and the whole thing came out absolutely spectacular and the best thing Mandi and I have made in quite some time.
Let me tell you the story behind this dish and many similar ones on this website. It starts with me standing at the grocery store. I wasn't inspired by anything on my to-cook list, and shouldn't really be at the store yet, but it happened to be in between where I was and where I am going so here I am. After doing a lap and not really getting anything other than one vegetable I thought looked good, I stop and think for a minute. If I was at home right now and decided not to cook, what take-out would I get? This time the answer was thai noodles. Ok, now what veggie did I grab. This time it was a sweet potato. How can I incorporate a sweet potato into thai noodles? cubes to emulate tofu? Not sure if I am feeling that idea... Then I realized that the texture of a baked sweet potato can be reminiscent of the tamarind pulp used in pad thai, and the recipe instantly formed in my mind!
I'm proud to announce today that I have partnered with Mike's Hard Lemonade for a sweet Halloween Post that will be coming in one week. I am working on tons of fun ideas and recipes, and I can't wait to share them! It's been a lot of fun to taste (and taste, and taste) all the different flavors, like mike's hard lemonade, mike's hard black cherry lemonade, mike's hard strawberry lemonade, and mike's hard mango punch, and be inspired to create unique new recipes!
Let me know in the comments what flavors of mike's you like, or what you plan on cooking or dressing up as this Halloween! As you might know from previous years posts, I am usually either something food related or a tv show character, and this year I get to be both! Any guesses?
Some people say that your soup is only going to be as good as your stock, and that store bought stock is not really an option if you want a really good soup. If you read this blog at all, you probably know that I disagree with this statement, and have no problem using store bought stock in most of my soups. Most of my soups though, are loaded with lots of stuff, and the broth isn't really the star. This soup however, making your own broth is essential because the broth IS the soup. It's loaded with spicy peppercorns, savory parmesan cheese, and bright lemon flavors. I get this soup as takeout when it's been a long week, but I decided to make it from scratch last week. It worked out well because I was sick over the weekend, but I had a ton of this soup to help make me feel better!
While watching a late season Red Sox game on ESPN a few weeks ago, I noticed that one of my favorite announcers John Kruk seemed to be having trouble with Jarrod Saltalamacchia's last name. He kept calling him Saltamaki, and all I could think was mmm sounds like a nice sushi roll. When setting out to make the Saltala-Maki Roll, I was first thinking salt cod, but I couldn't formulate it into something that wasn't either A. bacalao fritters, or B. disgusting. I kind of got stuck on it for a few days, until I decided to switch the focus onto something else really salty. Once I thought of using potato chips, the whole thing came together perfectly! I'm thrilled to have the Sox back in the Postseason this year as I live only a few blocks from Fenway. There is nothing like the excitement in my neighborhood on game day! And I even have tickets to game 2 this Sunday night. Go Sox!
It's kind of a mouthful to say all the flavors and ingredients in these tacos, but these tacos are loaded with the kind of flavors that you associate with this time of the year and really start to crave. Feeling like tacos tonight? Try these Pork, Squash and Brussel Sprout Tacos from Tablespoon
Anytime a recipe not only combines two foods, but forms a perfect portmanteau out of their combined names, you KNOW it's a winner. The Burgerrito was no exception. This thing packed soo much flavor and walked the line between burger and burrito perfectly.
I bought Mandi these nice stone bowls, known as dolsot in Korean, intending to make some bipimbap with her one night. Well that was in July, that's how busy the summer has been! Finally we had a chance to cook together for just the two of us the other day and the bipimbap stars aligned. This is not the most authentic version around(I need to add this disclaimer for angry food police on reddit), but the flavors were fantastic and we both devoured it! Best thing we made in awhile.
Just a quick note, if you tried to click my Tablespoon link from Wednesday and it didn't work, sorry about that! Tablespoon was down for a day because they were revamping the website and the new version looks great!
When I go on road trips, and I did several this summer, I am completely addicted to these Honey Mustard and Onion Pretzels. I always grab them at the first rest stop, and snack away for the rest of the trip. Well road trip season is over, but I still found myself craving these pretzels the other day, and decided to try my hand at making them.
The best thing about the pretzels is that the flavor is not just on the outside but throughout the bites. I realized upon inspection that the pretzels were yellow most of the way, but the very centers were sometimes white, which led me to believe that they were soaked in a liquid flavoring and then dried or baked further. I used that plan to make this recipe and it totally worked perfectly! I knew that I needed a totally unique flavoring liquid to justify making these at home, and that's where the pickle flavor came in.