August 6, 2006. Reunited and it feels so good
May 6, 2006. My African safari honeymoon
If you can't get to where you want to be, do the next best thing and transport your taste buds. I am a fervent advocate of North African cuisine.
- Tunisian fish cakes with lemon and paprika aioli. The recipe called for me to make a pasty fish cake by processing all of the ingredients raw. I like texture in my food so used the ingredients with a different preparation. I roasted a few filets of sole [halibut and cod were unavailable] before mixing them in with the other ingredients. The prescribed amount of salt was too much [it usually is--maybe kosher salt is not as salty?] and you could really taste the aroma of the cumin beneath the other spices. The aioli is essential for enjoyment and although it pained me to use a mayonnaise base, it was a sinful pleasure worth every bite.
- Morrocan-style carrots. Good, make sure you dont steam too long. Your carrots will get mushy a la Top Chef goes to the Boys and Girls Club.
April 23, 2006. A throwback to good times past
- Turkey Meatloaf w/sun-dried tomatos: This was one of the most highly rated recipes on Epicurious and I'll be the nth person to vouch for its deliciousness. It has all the flavor of a traditional meatloaf, but is more healthy and simple to assemble. To save you the trouble of reading the comments, halve all of the spices and substitute some of the three celery stalks for a carrot or zucchini. I would also make a ketchup sauce with more of a kick to it--Worchershire, dry mustard, you know.
- I parboiled red potatoes and greenbeans before sauteeing them with sugar snap peas. Top off with salt and pepper for a simple and refreshing side. And dont forget the comfort food staple, corn.
April 8, 2006. Stan's Bday Extravaganza
- Peanut-crusted fish filets with fried bananas: I used tilapia and would ground or process the peanuts to make sure they are fine. Remember to dip FIRST in egg wash, THEN peanut mix. Unripe bananas does not mean raw bananas and you should choose a banana that will be firm for cooking, but sweet for flavor. I would have used plantains if I could have gotten my hands on some.
- Black bean and rice salad: Be careful not to add too much water since it's a salad and the rice should be dry. I wasn't too sure how I felt about raw bell peppers so I added them on low heat so they'd steam cook. In retrospect, the rawness adds much flavor and color. Aromatic and delicious if done right
- Souffled apple pancakes: The pancake batter has a smooth and doughy texture. I used Braeburn apples, which are starchy and firm enough to withstand cooking. It was really easy to make and looked really fancy after I topped it with organic strawberries and grade A maple syrup.
March 29, 2006. Cheesecake for the Pops
- Laura's fruit-topped, goat cheese cake. I had my first taste of this wild breed of cheesecake while I was in Minnesota and instantly fell in love. It's lighter than your traditional cream cheese cakes, but has a distinct goat cheese aftertaste. I added a graham cracker crust to balance out the tarter flavors of the cheese and blueberries. I used white peaches, but will go with the traditional peaches next time.
Oldies but goodies
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