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Argentinian Ribeye Skewers with Chimichurri

Argentinian Ribeye Skewers with Chimichurri

I can’t believe I’m writing this on the day of the World Cup final—it definitely has flown by even faster than it did four years ago, and what a tournament of surprises: who would have thought that the US Men’s National Team would not only make it out of the Group of Death but that Tim Howard would make a record 16 saves during the match against Belgium? (I’m pretty salty that he isn’t on the best goaltending award shortlist, by the way.) Moreover, who would have expected the epic meltdown that was the Germany-Brazil semifinal, especially considering that Brazil had the ultimate home pitch advantage? Read More

Chilean sea bass tiradito

Chilean sea bass tiradito

[Ed: I’m trying to write some shorter posts to get me in the habit of writing much more regularly. So we’ll see how this goes.]

Chilean sea bass is not a fish that comes to our kitchen often, mainly because it’s both expensive and generally believed to be horribly overfished. The latter point might not be as troublesome as I had previously thought, though, because apparently measures have been taken to atone for overfishing and there are now viable options that are considered good choices. So I now feel slightly less guilty over succumbing to the temptation of buying Chilean sea bass (that was on sale!) last weekend in order to make this tiradito from The Family Meal.

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Spinach Salad with Prosciutto and Valdeón

Spinach Salad with Warm Bacon Vinaigrette, Prosciutto, and Valdeón

It’s been a while since I’ve recounted a week sabor de soledad, even though Michael has had several trips taking him all over the place in the last year or so. Two weeks ago he was in the fabulous city of Tokyo on a last-minute trip, and I have to say that I was pleased with the dishes I turned out while he was away. It’s funny—I’ve become more of a salad person over the last few years, but I’m never so prolific in making them until I’m on my own. I can only account the follow reasons as why I’m so Team Salad:

  • Easy to scale down to one person.
  • Cheese is often involved, especially the cheeses I love but only rarely indulge in.
  • They are relatively fast dishes to prepare.
  • Oh, I guess they are allegedly healthy too.

I feel like such a traitor to both Leslie Knope and Ron Swanson, but unlike fictional characters, eating vegetables on a regular basis is an unfortunate necessity.

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Burnt tomatoes with anchovies, goat cheese, and parsley-garlic-oil sauce.

Burnt tomatoes with anchovies, goat cheese, and parsley-garlic-oil sauce.

I have all of these posts in mind with all of these wonderful salads and drinks and the like in mind, but all that occupies my mind right now is the savage beating my beloved Spanish national team endured at the hands of the Brazilians. To be frank, the latter deserved the win; I don’t really understand what Vincente del Bosque’s strategy was during the match, particularly when it concerned not playing Cesc Fabregas at all and David Villa only a minimal amount of playing time. It will certainly make the qualifying matches much more interesting to see what he’s trying to do this time around, at least, but at least this Confederations Cup final has me intrigued by Neymar but I’m also very much waiting for him to be an overdramatic diver. Meanwhile, it was particularly horrific to see a great side completely fall apart during this game. I mean, who approved Sergio Ramos to take a penalty kick?? Xavi spoke for all of us with his facepalm:

We are all Xavi here. Image via @barcastuff

We are all Xavi here. Image via @barcastuff

One stat that popped up at the end noted that the winners of the Confederations Cup never go on to win the World Cup, but I feel like Brazil winning this and then hosting the World Cup next year is all but setting them up for a triumphant return to global football supremacy. I’m optimistic Spain can put a big old wedge in that plan, but in the meantime I should stop bitching about football and instead talk about the fantastic meal we made ourselves during the course of the match. Read More

This is not going to be a normal post with a pithy (ha!) little story about this particular meal, because I have been staring at this photo of ceviche for a few weeks now and still can’t come up with something about Labor Day that isn’t completely banal. I mean, I could go all “bla bla bla, no grilling here because we were craving something light” or some crap, but I can only imagine how boring it would be to read it given how dull I found every various narrative bent.

So I am going to ask for your forbearance while I write about some of the various stream-of-conscious thoughts that have been running through my head. Read More

Turkey Tacos with Red Cabbage Slaw, Sharp Cheddar Cheese and Cilantro

Another post in the cause of not wasting food, or perhaps a better phrasing is completely re-purposing surplus, here I added to another line of fine meals, the weeknight taco. Who doesn’t enjoy a taco now and again? For us, we prefer now to again. Read More

Salsa de Muchos Chiles

It’s always a sobering moment to realize that a relatively significant period of time has passed, but there are always interesting ways to measure it. For some it’s coffee spoons, for others birthdays, and for others still it’s some other milestone or series of milestones.

It occurred to me on President’s Day as we were making dinner that for us, measurement could be in enchiladas.

You see, when I first moved to New Haven five years ago, Michael and I got into a routine where he’d walk over to my apartment a few times a week and he’d make dinner for us. I had a long trek up I-95 from Westport that was often made longer by traffic, and coming home to delicious smells quickly became the highlight of my day. There would be a few times when I’d make it home before dinner was completely finished and I could help out, and one of the first times I can remember getting into the kitchen with him was to make enchiladas. He whipped together his own enchilada sauce and cook some chicken thighs, I grated cheese and then snuck bites of cheese, and we assembled them in the casserole, poured the mess of sauce and cheddar over them and thew them in the oven to get piping hot and delicious.

It was, of course, completely inauthentic in preparation but it was delicious all the same, and over the years I always held a fondness for that dish but we stopped making it regularly because it’s not terribly healthy and I think Michael got bored with it. We only had a fraction of the cookbooks then that we do now–most of them Italian in theme–so our knowledge of homemade Mexican food was scant at best. Read More

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