Insalata Rustica
I just cannot believe it is already Monday again. Where did my weekend go? I accomplished the usual tasks like cleaning, filing, cooking, and resting all day on Sunday, but somehow it just seems unreal that it is already the beginning of the work week again.
My company has been franticly trying to put together our “New Works” repetoire premiering in three weeks. We are re-learning a piece we performed last year, a new ballet is being taught to us that was choreographed years ago by Mark Morris, and two never before seen ballets that are being choreographed on us right now. To do that is three weeks is quite a challenge!
Oh well, on to week two. Read the rest of this entry »
Pork Roast with Broccoli Rabe and Peaches
Erik finally decided yesterday that he wanted to open his 29 year old Cragganmore Single Malt Scotch. So, he needed me to cook a fantastic meal for all of his buddies that were going to partake in the sampling. I am not a huge fan of scotch, so I just watched.
I also just like an excuse to cook a roast every once in a while, and feed the masses.
I have never brined meat before, and now I feel stupid for even eating meat all these years without knowing of this amazing trick. Brining makes the meat more tender by hydrating the cells of the muscle tissue through osmosis. It makes a huge difference with the flavor and consistency of the meat. Especially pork, chicken, and turkey, which can be dry and bland if cooked improperly.
There seem to be many brining formulas. Mostly though, I have noticed they all start with water, salt and sugar. Then, adding the herbs and spices seem to be the cook’s preference. What is your formula for brining?
Penne with Cherry Tomatoes and Pancetta
I know I have told you before, but tomatoes could quite possibly be my favorite food. I like them cooked or uncooked, seasoned or not, and my favorite is right off the vine in my Moma’s garden.
One of my favorite dinners of all time is my Steak with Tomato Pan Sauce. I was thinking of how I could incorporate that pan sauce into a lighter dish using pasta. And this is what I created….
I love summertime because you can get cherry tomatoes inexpensively in all assorted colors. In the winter, all though they are available, they just don’t taste the same.
What is your favorite way to use cherry tomatoes in cooking (or not)?
Mango Caprese Salad
Mango you say? Yes. Mango and mozzarella and basil. It works. Trust me.
Usually when you hear Caprese salad, you think of the classic tomato, basil, and mozzarella combination that we all hold near and dear to our hearts. However, being married to a self-proclaimed fresh tomato loather, I had to find other alternatives.
Mangos have been making their way into my grocery store for the past couple of weeks. They are not at their cheapest, but I found two perfectly ripe, organic mangos for this salad. Make sure that the mangos are soft to the touch, and have a sweet smell. Also, make sure they are plump and heavy for their size.
Also, you MUST use fresh mozzarella for this, not the kind that comes vacuum packed from Kraft. It should be either in the cheese case, or in the specialty foods section of your grocery store. Don’t skimp on the ingredients, even if they are a bit more straining for the wallet:)
This salad might be as good as the traditional caprese. But, once the heirloom tomatoes come out in the summer…ask me again!
Pork Tenderloin with Bing Cherry Reduction
“My picture today is not particularly amazing (hahah! to say the least), but that is because in the past two days I have broken both of my memory cards in BOTH of my cameras. I am obviously doing something wrong. Thank goodness for the camera on my iPhone!” *(I updated the picture this evening because the photo was BEYOND horrible)
This recipe stemmed from many different people. The first person is one of my best friends and fellow-foodie, Kylee. She is the master at making pork tenderloin. The other day she said that she made a dinner where she stuffed it with goat cheese! Delicious. I knew I had to try it. The second person who inspired me for this recipe is my fellow Seattle food-blogger friend Matt Wright. He made dandelion greens about a month ago, and I knew I just had to try them, after seeing his delicious post. Lastly, I adapted a recipe that I found on another blog I love called Closet Cooking(and he adapted it from a recipe on Food Network). So, Thank you to all of my inspirations. The dinner was a success. I served this with the Truffle Potato Mash with Mascarpone that I made the other night. However, I left out the truffle oil:)
Sea Scallops with Roasted Cauliflower
I was browsing through Food and Wine this morning, and I came across this recipe. At first, I have to be honest, I was hesitant. Scallops and Cauliflower- WEIRD! But, this recipe actually works!
I have recently been told about some amazing fish mongers in Seattle. I guess I never think to get my fish from a separate place other than the grocery store (and they call me a foodie). But, I think I will have to check them out! The first one is an amazing store in the University area (which means I have no excuse not to go there). It is called University Seafood and Poultry company, and it is on 13th Ave NE and 47th. In addition to their fish and poultry selections, they also sell duck fat (if you care about that kind of thing). The second is called Mutual Fish on Rainier Ave South. Both of the people who recommended these places to me swear by them and say they have wonderful service, and the freshest seafood.
The trick to scallops is to have them VERY dry before you cook them. I pat them down with a paper towel right before cooking them, and then immediately salt and pepper them. If you salt them too early, all of the moisture will come out of them and they will become moist again. Also, when cooking scallops, you have to cook them over very HIGH heat to get that beautiful brown crust. So crank up your stovetop!
Steak with Tomato Pan Sauce
I have made this dish four times, and every time I make it, I mean to blog about it! However, I just never get organized. This morning, though, I planned an extra portion so that I could blog about it!
This dish is fast and simple, yet it delivers like you have slaved over your stove for hours. The ingredient list is short, but the flavors come out complex and bright. I chose a top sirloin steak, because when it is cut thin, it pan sears beautifully. But, you could really use any cut of meat that you prefer. Filet mignon, NY steak, or even a Porterhouse. Of course, you would have to change the cooking time accordingly:) But, I can’t guarantee that it will pan sear as well as the top sirloin.
I have served this at a dinner party with a baked parmesan risotto, but fresh bread or even mashed potatoes would be terrific. Tonight, it was just steak and veggies for us though!
Roasted Red Onion, Pine Nut and Mesculin
I am constantly looking for a new salad that does not consist of blue cheese, cranberries, and pecans. However, that salad happens to be Erik’s all time favorite. He is not a tomato and cucumber salad eater, so I have had to learn to be extremely creative. This recipe is the product of that creativity, and the desire for something new.
Roasted Beet and Goat Cheese Salad
Erik, my husband, had this salad at a restaurant called Farm in Brooklyn with our best friend Josh. He came home, and immediately wanted me to recreate it for him. I did not recreate the presentation (Erik could not describe it well enough for me), however, the flavors were very similar. Beets, Goat Cheese, and Balsamic Vinegar.
Erik and I love beets. They are so sweet when they are roasted, and they pair so nicely with a soft cheese (like gorgonzola or feta). If you do not think you like beets, try this recipe. It is a winner.
Balsamic Chicken with Thyme Cous Cous
I am always looking for a tried and true chicken recipe. I guess I just don’t really like chicken, unless it is on the bone. However, this recipe is a great weeknight meal that is simple to make yet elegant in flavor. The only thing is, do NOT overcook the chicken. It gets dry! I sauteed some zucchini with this meal, but feel free to add anything green like spinach, green beans, or a salad.
