Sesame Seared Tuna with Lime Ginger Vinaigrette
Sunday, April 26, 2009 In conjunction with my podcast with Michael Ruhlman’s Ratio: The Simple Codes Behind the Craft of Everyday Cooking. And true to the book’s goal, I didn’t use a recipe to develop the Lime-Ginger Vinaigrette for the Sesame Seared Tuna. After a quick check in the refrigerator, I had one good key lime and a nub of ginger…so following Ruhlman’s ratio for 3 parts oil to 1 part vinegar, I whisked together this concoction.
Rustic Tuscan Soup
Apparently spring doesn’t know it’s spring because we’ve taken a u-turn and appear to be right back into winter. Who authorized this? Obviously I am not happy about this. I’ve had to turn the heater back on and pull out all of the scarves and boots I had put away for the season.
Bang Bang Shrimp
The one and only time I ate at a Bonefish Grill was about 5 years ago on a work trip in North Carolina. We went to Carrabba’s the night before and I believe we wrapped the trip up with Applebee’s on our way to the airport. My idea of food hell, most of my coworker’s idea of a good meal. When someone suggested an appetizer of fried calamari at Carrabba’s the first night and one of my coworkers looked at her like she had 5 heads having never heard of calamari before, that’s when I knew it was going to be a fun meal. I have no idea what rock he spent the first 23 years of his life living under but I sure as heck tried to find out during dinner. The answer?
Drunken Pasta with Pancetta and Arugula
If you like wine and pasta you’ll like drunken pasta. You might have seen (or heard of) a version of drunken pasta before that is made with red wine. The downfall of cooking the pasta with/in red wine is that it turns your pasta into something that looks like it should be at a Halloween party. Good for giggles but not so much the appetite. Making it with white is the game changer.
Kung Pao Shrimp
Ok, I’ll be honest. I have no idea if this really qualifies as “kung pao” anything. I just really like that phrase. Bring me to a PF Chang’s or any Chinese restaurant and you’d be pretty safe making a bet I’ll order something with those words in front of it. It’s fun to say, it’s spicy and it’s one of the few Chinese dishes that doesn’t have at least one rando ingredient that makes you question what you’re chewing.
Creamy Red Lentil Soup with Cheesy Pita Croutons
I rode across the Manhattan Bridge four times on Saturday. I’ve always confined my biking to Brooklyn, its less-trafficked bike lanes and provincial Prospect Park loop; in Manhattan, I’d usually rather be a straphanger or a pedestrian–but four years into riding here, I’m fully obsessed with my bike to the point where I can confront my fears of big city trucks and taxis and bike traffic. Also, my two Saturday missions were on the Lower East Side, a short sprint from where the Manhattan Bridge spits us two-wheelers out on Canal. I’m now assured that riding across the Manhattan Bridge counts as a quintessential New York City experience as much as the walk across the the far more touristy (and prettier) Brooklyn Bridge.
Pan-Seared Cod in White Wine Tomato Basil Sauce - Baker by Nature
A quick and easy recipe for Pan-Seared Cod in White Wine Tomato Basil Sauce! If you love cod fish recipes, try this flavorful dish for dinner tonight! So good with rice or zoodles! Pan-Seared Cod Yesterday we spent the entire day (and night) at the Dutchess County Fair! I look forward to it every Summer, and definitely didn’t hold myself back from indulging in funnel cake, deep fried oreos, french fries, and chocolate covered bananas.
Patty Melt
A while back, I posted a recipe for a Meatball Sandwich, something I had been craving like a lunatic and just had to get my hands around. Then, a few weeks later, I ran into a reader (at a health food store!) in Paris who said, “That was funny…because I was craving the exact same thing, and then I saw it on your blog!” Am not sure where these urgent food cravings are coming from, but they seem to go in waves, and like a courant d’air that blows through Paris – not all of us close the window on them. I haven’t seen any meatball sandwiches in town since I made one, but Hamburgers are still having their day and I was having a burger at a favorite burger joint, Big Fernand, and talking with one of the very nice mecs that owns the place. Even though I’m so buried in mountains, files, and heaps of paperwork, I’ve had to create a new folder to archive messages in my Inbox that begin with “You should…” (Lordy, I wish I could do it all…) – I said to him “You should make patty melts!”
charred corn crepes
For the last three summers, I have had “fresh corn crepes” on my cooking wish list. I was mesmerized by the idea of mixing roughly chopped kernels of the ridiculously sweet bi-color corn we get around here with eggs, milk, some melted butter and salt and cooking them thin and lacy in a pan. What I didn’t have was a clue of what I’d do with them, you know, besides just eating them. Whenever I thought about them, I fell down a culinary philosophical rabbit hole — Why not just put corn on a plain crepe?
Polenta with Mushrooms
January 8th, 2013 Paula from Bell’alimento is ready for a cold winter, as long as she has this Creamy Dreamy Polenta with Mushroom Sauce by her side. Try it with your family for a comforting winter meal. Cold weather means comfort food rules. In every household, comfort food means something different.
Shaved Asparagus and Lemon Pizza
I’m not sure why pizza always pops into my mind on Friday’s but it does. Not that it’s not fantastic any other night of the week because it is, but there’s just something about eating pizza on Friday night. Now that has me wondering how much busier pizza delivery guys are on Friday? Hmppph. Seriously though, why order a pizza when you can make one yourself.
Herb Crusted Baked Cod
It’s all about balance. Especially during December and into the new year where although my mind wants to tell me that all those irresistible sweet holiday treats are calorie free, sadly my metabolism tells me otherwise. Uffa. So instead of boycotting them all together (because for me that’s just not an option, have you met my sweet tooth? ) I try to balance them out. Along with all those beautiful baked goods I’ve been churning out we throw in a few healthier dishes.
