I should probably re-title this post: “Pork Jay Will Happily Eat For 4+ Days in a Row Without Complaint, And Then Ask For More Next Week.”
That doesn’t sound impressive if you know that I will happily tuck into leftovers, eating the same thing over and over again for lunch and dinner for almost an entire week straight.
But Jay’s more of a one-and-done eater: not particularly keen on leftovers or repeats. So his desire to have this pork be a repeat player in multiple meals every single week says a lot, to me …
… as does the fact that, allegedly, my friend Joe’s first words the morning after a recent pork-featuring barbecue were, “That pork was delicious; I need the recipe.”
Besides being addictively delicious and abundantly flavorful, this pork is super easy to make. (more…)
I have noticed a lot of complaints lately on Twitter and the rest of the interweb – from foodies more fortunate than me, in that they actually have outdoor space – about overabundant zucchini and summer squash littering their gardens. And I have a solution: drop some off at my apartment. I would be ecstatic to help relieve the burden.
However, being mindful that some of these poor, unfortunate souls may not live in the Bay Area, I recommend roasting the prolific veggies (or grilling – for those living in places that actually have hot summer weather; not San Francisco). But don’t stop there. (more…)
Whenever I have extra tortillas sitting around after a night of mango-salsified and pink chipotle-sauced fish tacos, I typically insist on using them as is (pretending not to notice that they’re stale and ripping when I fold them for a taco or burrito), or during slightly more logical moments, I chop them into wedges, toss with olive oil, salt and cumin, and bake them into chips. This time, I pretended they were lasagna noodles.
Some might define insanity as repeating the same thing over and over, and expecting different results. But I bet a few of you are reading this and thinking that indulging my admitted illusion that tortillas can work as noodles is just another type of crazy. And you would probably be right.
But I love an excuse to make Mexican food, and the miniature stack of leftover tortillas provided me with exactly that. (more…)
A few weeks ago, Jay and I enjoyed a weekend in Bodega Bay with his five other former roommates from college and their significant others. After a late morning and early afternoon of local wine tasting, we ventured upon a cute little cafe (whose name now escapes me) for lunch. It was in that cafe that I made a fatal error: I did not order the black bean soup. But luckily, our good friend Matt was up for swapping bites, and that one spoonful inspired this post.
Subtly smoky from cumin and smoked paprika and very creamy thanks to pureed black beans, the soup was also lightened by the fresh, raw flavors of lime, cilantro, tomatoes, and peppers that clearly contributed more than just a colorful garnish to the bowl. (more…)
Growing up, my mother always made corned beef, cabbage and potatoes for St. Patrick’s Day. I can’t recall eating cabbage any other day in the entire year, but I really looked forward to it each March. This year, I couldn’t quite wait for the holiday to arrive (and I didn’t have any corned beef left over quite yet to make corned beef hash and cheese bread), so I got my cabbage fix in a little early, swapping out traditional potatoes for the lighter, foodier celery root in the process.
If you have not tried celery root (also called celeriac) before, it’s a really strange-looking type of celery that’s grown as a root vegetable. Don’t be intimidated by its furrowed surface, as it actually has a very mild flavor that seems to be a cross between a potato and celery. But unlike its root vegetable brethren, celery root is very light in starch. Give it a try; you’ll probably be pleasantly surprised that this ugly root can taste so light and fresh!
As for cabbage, I know it’s not the most popular leafy green vegetable in the produce section. And if you’ve ever had it cooked to death in a soup or stew, or boiled to death for St. Patrick’s Day, I don’t blame you for hating it. But if you give cabbage another chance, you might find that it can taste positively delightful when cooked properly to an “al dente” texture that retains the slightest bit of crunch. And it’s usually dirt cheap.
The combination of al dente strips of cabbage and tender cubes of celery root creates a surprisingly light and fresh-tasting dish, as contrasted with the heavier boiled cabbage and potato combination. (more…)