“If you could have any pasta in the world right now, what would it be?” Overtired and hungry, Mandi hoped that I could make a decision better than she could. We had just packed our lives into a big truck, and hauled it across the island. Our theory when it comes to moving is different from most; it is better to suffer greatly for one day, than to suffer mildly for 10. The whole evening was crazy, trying to get things done quickly since the moving truck charges per hour… but as the truck drove away, our minds drifted to our empty stomachs. We had planned to get take out from one of our new neighborhood restaurants, but at times like this when we have waited too long to eat, a decision sometimes can’t be made. “If you could have any pasta in the world right now, what would it be?” There were only 2 options on the take out menu, a “sampling” of their full menu it said. Mandi hoped that whatever came out of my mouth at this moment, she would relay to the man on the other end of the phone, and they would miraculously serve it. “Orecchiette…..orecchiette with sausage…and cherry tomatoes, and maybe some arugula and mozzarella.” Maybe it was because we were standing in front of our new stove, or maybe because we knew that whatever we got from the restaurant wouldn’t be exactly what we wanted anyway, but we decided that it was a pretty easy dish to make for ourselves. So we pulled our pans from our suitcases and headed to the grocery store. Click below to read more and see a few pictures.Read more »
When I see discussions of my website over the internet, I have noticed that one topic that often comes up is the smallness of my kitchen and the fact that I chop on my coffee table. It is true that I have an extremely small kitchen so I decided to make an interactive tour. People can use this as a guide if they have a small kitchen. I feel like we use the space well. Things do look a bit cluttered, but this is as clean as it gets really since we do not have much cabinet space. I am happy to be finally putting this post up, because I am moving to a new apartment tonight! This is a good way to say goodbye to the old place. DIRECTIONS: to navigate, click arrow buttons and objects on screen, if an object has green dots when the mouse is over it, you can click to inspect further. Move your mouse over things to read a description. Click and explore!! PS. if you see white spots, wait a bit, it hasn’t fully loaded. Click below to start the tour after the jump.
I am marking this vegetarian, even though we used pancetta. The pancetta isn’t necessary, but it added a nice flavor. You could just use olive oil instead, and maybe a dash of red wine or balsamic vinegar. This idea came to Mandi in our usual 3pm what do you want for dinner email discussion. She said she wanted to make vegetable lasagna, but use the veggies as the pasta and even as the sauce. We brainstormed for a bit and this is what we came up with. I love giving you guy’s original recipes, so PLEASE let me know if you like this and if you ever cook it!
Secret beach is not so secret anymore. Mandi and I are moving across the island, so we decided to let all our friends know exactly where secret beach was since we wouldn’t be going as much anymore! We did this by having a party there and inviting everyone. I sent out a treasure map with an X on secret beach, and anyone who could find it was welcome to come and party. As usual, the grill was fired up and people brought things to cook.
Nooshin was up this past weekend so we decided to cook Persian food again for her. For one, cause we liked it last time but weren’t 100% satisfied with the outcome, and two, because Mandi never ended up cooking it when she went out to visit Noosh in LA. This meal was awesome despite the fact that we did not have 2 major Persian ingredients; dried limes, and fenugreek. If you have access to these things, you should use them to make this dish even more authentic! Another great thing about this meal is that it is easy. It does take a bit of time, but it isn’t hard and you are greatly rewarded for your time.
As the tomatoes turn red on the plant with each passing day, I wonder what ways I can purely taste the tomato flavor. Aside from just popping a tomato in my mouth, how can I get the utmost taste of the fruits of my labor? Salsa is a pretty obvious choice, but at the moment I could probably make enough salsa for only 3 chips or half a taco. I came up with this idea randomly and made them after work today.
I sent this article from the New York Times to Mandi and Amy on a Monday at work. Minutes later they were planning on getting together that night and making them. The blaags have been a buzz with avocado recipes and also avocado drinks, so I thought I would join in the fun and post one today. I should also note that posts in the coming weeks will become a bit sporadic. I have tomorrow and Friday off work for Bermuda’s cup match, a 2 day cricket game that is a holiday here. Then after that I will be moving into a new apartment so my stuff will be all over the place. The kitchen is a huge upgrade though so that will be nice when all this is over.
Broke account so I broke a sweat
I’ve bought some things that I sort of regret about now – Modest Mouse
I’m not really that broke, but a few things happened that caused me to have to be creative for a few days last week with my food. Last Tuesday, Mandi and I ate really well all day without spending a dollar! Luckily, because I cook all the time there were ingredients lying around my house, but even if there weren’t, these would still be really cheap meals to make.
SIDE RANT – we have been watching the next food network star and enjoying the show somewhat. I take it for what it is and realize that no one on this show could ever touch anyone on top chef. But it is a different show and they are looking for something different then Tom and Padma. Last night I was completely disappointed with the winner and I can’t imagine that anyone liked Aaron. He sucked the last 2 weeks and I didn’t even think he could possibly win. I was trying to decide if it would be Lisa or Adam the whole episode, they both had way better pilots and are way better in general. I wanted Lisa to win from day one and I am going to be making it my personal goal to contact her and interview her or post one of her recipes. I don’t care if it is a year from now and no one even remembers her! YEA LISA GARZA! Mandi and I have sworn off food network before, once when they stopped playing Molto Mario, the first time we saw ultimate recipe showdown or down home with the Neely’s, and who could forget the holiday dessert iron chef debacle. This time we really mean it food network! Its over! Well maybe after Jamie and Anne this weekend, THEN it is over.
I was planning on posting a post I’ve been waiting a while to do today, but it requires a clean house. Every night this week I had planned to take the pictures, but my house was never clean enough, so today I present to you, a post I like to call “what I ate for dinner last night.”
I was craving cauliflower all last week and was excited to see that Jamie would be focusing on it on his upcoming episode. We decided to make the cannelloni dish with a few changes. For one, we just watched the molecular episode of diary of a foodie and wanted to try making the tomato powder. Another was the strange fact that Jamie used canned tomato puree instead of making a sauce for this dish. We had some leftover sauce we had made and decided to mix that with puree so we would have enough. I also thought it odd that Jamie did not pre cook the pasta before stuffing it, I was doubtful it would cook properly in the casserole but wanted to try it anyways.
I make breakfast every day that I don’t go to work. This means Saturday and Sunday most weeks, and random days sprinkled in here and there. When on a diet, the usual bacon and eggs doesn’t really cut it for both weekend days. Neither does the leftover taco ingredient omelet, the breakfast pile, the McDonalds steak egg and cheese clone, or the sausage sandwich with pancakes as bread smothered in high fructose corn syrup also known as fake maple syrup (Figure 1, After click-through) I decided this week to go light for breakfast and make some blueberry buckwheat pancakes. There is a recipe with yeast right on the bag of buckwheat, but I decided to go with an Ellie Krieger recipe I saw her make a few weeks back. Another quick pancake anecdote – I used to hate pancakes all my life until about a year ago when I first made them without using a box, then I realized its pancake mix that I hate, and not actual pancakes.
For some reason soup was the topic of the day. Our normal email group was emailing about soup for like an hour. Didn’t anyone realize it is the middle of the summer? It’s hot and humid. I don’t want soup! But Mandi did. So we compromised on one chilled soup and one hot soup. We had a cayenne ripening in the garden so I thought we could spice up a gazpacho. This made me laugh… hot cold soup. That’s when I thought, how can I make the hot soup cold? Mint is a “cool” flavor and I had heard of people using mint with lamb and peas in ravioli/wontons. That’s how I came to the finalized dinner of the night. Duo of soups: Hot cold (spicy gazpacho), and cold hot (mint lamb wontons in chicken broth). Food sounds classy if you say “duo”.