Pho, Flank Steak, Rice Noodles, Thai Basil
Today, I finally felt on the verge of a burn out. Yep. It finally happened to me. If I had worked today, it would have been two solid weeks without a break. That is just not healthy. While I laid in bed, tucked in my overstuffed down comforter, I texted my sous chef at Tavolata and told him that I would not be a good cook today, and I needed a break. Then I went back to bed for two more hours and dreamed that I made Pho. Read the rest of this entry »
Amanda Hesser’s Olive Oil Poached Halibut with Basil Pesto
Sometimes, a recipe seems to just speak for itself.
Or, maybe I just not in the mood to write about it tonight. Or, maybe it is because I have another blog that is hoarding my mental time and attention. Probably the latter. Read the rest of this entry »
Thai Green Curry with Shrimp and Mussels
Not much to say today. I have a lot to do, and not enough time to do it. I am hosting an Indian-themed dinner club where I am making Raita, Laccha, Murgh Makhni (Butter Chicken), Pork Vindaloo, Ghee, Basmati Rice and Naan. Actually, I am buying the Naan. Lets not get ahead of ourselves here. I have never made bread before (don’t judge me) and I am CERTAINLY not going to start with NAAN! That would be a nightmare. It would probably give me an eye twitch, or an upper back spasm which is my new constant companion while cooking for a long time. Read the rest of this entry »
Spaghetti with Hazelnut-Spinach Pesto
I love the idea of hazelnuts and spinach in a pesto. It sounds so healthy, and delicious.
Hazelnuts have been popping up everywhere in my monthly cooking magazines. But, I never would have thought to put them in pesto. For years, my sister and I have begged for my Mama’s pesto recipe. She always just says, “I put a little of this, and a little of that. Whatever, I have on hand.” One time, my Sister was making pesto at her house and she had my Mama on the phone telling her exactly what to do. After she tasted the pesto, it tasted nothing like what she remembered it to be. Maybe it is the fact that my Mama grows all of her own herbs.
I feel like this recipe would be right up my Moma’s alley. Sometimes she uses almonds or walnuts in her pesto, instead of pine-nuts. I will now have to tell her that she can successfully substitute hazelnuts!
I made this meal for my best friend, Lindsi, while we waited around for a dress rehearsal that we were not in. She proclaimed that is was her new favorite pasta dish:)
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)?
Baked Halibut with Thai Basil-Mint Sauce
We were talking to our best friend’s Drew and Josh last night on Skype as we were eating this dinner. Drew, who is also a dancer, and instinctually health conscience, asked me where the “green vegetables” were. I laughed, thinking that if it wasn’t for technology, I would not have gotten “caught” without my leafy greens.
Does anyone have any good Thai vegetable recipes that would go well with this dinner? I was stumped.
Grilled Shrimp, Nectarine, and Corn Salad
After our Vail tour, our company has the opportunity to work with the famous Twyla Tharp for two months while she is choreographing new world premieres for PNB. I have been honored to be able to be learning one of her ballets, but I have to say that “Twyla-ing” drains me by the end of the day. Last week, I was going to bed at around 8:30 every night.
Today, however, I did not have it as rough, so I actually felt that I could stay up past 8:00 and cook. After spending about an hour at Whole Foods due to weekly grocery shopping, and Monday rush hour, I finally made it home as I anxiously awaited to cook again. I had no idea that I would become THIS ADDICTED to cooking.
I saw a version of this recipe in the August Bon Appetit. It caught my eye because of the ingredients. All of the vegetables and fruit are actually in season in August.
Market Salad with Spiced Goat Cheese
I know what you are thinking…ANOTHER salad. But, I am headed to Vail, Colorado for a Dance Festival with my company on Saturday. And, after only being back for two weeks with five weeks off, light dinners are a must.
Dancing in Vail, which is at an elevation off 8000 feet is much harder than dancing in Seattle. You lose your breath faster, and your muscles just don’t feel the same. Luckily, we have all been there before, so our company knows a little more of what to expect this time around. Last year, there was a girl who fainted, everyone had to take lots of oxygen supplements, and you didn’t see a person without a water bottle in had. This year, I am nervous because one of the ballets we do, Concerto Barroco, never leaves the stage. So, if you can’t catch your breath, you have to wait until the ballet is over. Twenty minutes. Scary.
At first, when I read this recipe off of Epicurious it made me a little curious. Spiced goat cheese and steamed potatoes. Sounds BORING, right. But, it got amazing reviews! It is loaded with ingredients which makes for interesting flavor combinations with every bite.
Kylees Orzo With Dried Cherries and Feta
First and foremost, I want to tell you all that I love Mac Computers, but I have been very frustrated the past two weeks with iWeb. With Apple’s conversion to Mobile Me, I was not able to update my blog! I have tons of recipes to blog about now though! So, come back soon……
Kylee is one of those friends who I have so much in common with, we will ALWAYS have something to talk about. Like me, she is a fairly recent newly-wed (Happy Two Year Anniversary last Monday!) Because we both have dogs the same age, she is also my Greenlake walking partner. And to top it all off, she is one of my co-workers at PNB. We have spent hours talking, laughing, and of course eating!
But, most importantly, Kylee and I have the same passion for cooking, entertaining, and feeding people. When we cook together, we operate seamlessly in the kitchen just like at work. Moving in close quarters, and watching each other, but never touching.
Kylee introduced this recipe to me the other day when we were working on a new project (more to come about that later). She is good at remembering a recipe off the top of her head. As she completed this dish, she asked my opinion about seasonings, etc. I tasted it, and realized that it was perfect. Like her dancing, Her dishes always turn out sophisticated and beautiful.
Watch out for us. We are dangerous ballerinas in the kitchen.
Servings 6
Prep time: 30 minutes
Cook time: 10 minutes
*Adapted from Giada De Laurentiis
1 pound orzo pasta
3 tablespoons extra-virgin olive oil, plus 1/4 cup
3/4 cup feta cheese, (I use french sheep’s milk feta)
1/2 cup dried cherries
12 fresh basil leaves, torn
1/4 cup toasted pine nuts
3 tablespoons lemon juice
1 1/2 teaspoon salt
1 teaspoon freshly ground black pepper
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
Drain pasta and put the pasta on a large cookie sheet. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool.
Once the orzo is cool (about 15 minutes), transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve room temperature.
This can be made ahead, refrigerated, and brought to room temperature before serving.
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!
