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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

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

Rajas and Cheese Tacos

Christmas had come and gone, and in it’s wake our precious New York was buried in two feet of snow and we were limping our way north despite the wintry conditions. As we sat on our train, stuck behind a broken switch, we started leafing through one of our newest acquisitions, a lovely little cookbook on tacos. With lots of time on our hands, we decided on two, if we ever made it back home. Read More

Avocado and Jalapeno Salsa and Tuna and Avocado Ceviche

There are days when I really, really miss New Haven. Up until we found an amazing fish shop in Hell’s Kitchen I fiercely lamented not having a shop like #1 Fish Market in North Haven, and of course I longed for a nice glass of wine and some tapas at Barcelona. But Barcelona was not the only place that I missed; you see, New Haven is a little treasure trove of culinary delights, boasting more quality restaurants in its tiny footprint than one would ever expect. You want Cuban, Japanese, New American, French, Italian or Spanish food? New Haven got you. Want pizza? You better believe that New Haven got you. Want decadent, delicious, and gut-busting brunches? Well, do we see a pattern forming here? Read More

Vermicelli Salad Bowl with Vietnamese BBQ Pork Meatballs

I don’t know how far back to go with this one. Okay. In New York around seven, I used to enjoy watching The Simpsons, often while eating (yes, we eat in front of the TV, I know it’s bad…) Then, one night, I was horrified to realize that they were removing my precious cartoon for some lousy talk show. But I’m a survivor, and I made do. I started watching Emeril Live on Cooking Channel. I like the show, it just gets a bit repetitive at times, is all. And even though The Simpsons has returned to its predestined time slot, I still flip back to the big E often, I can’t help it. Read More

Tilapia Ceviche with Three-Cheese Quesadillas

Sometimes I wonder if our readers take note of single commentary words in the title of the posts.  Ceviche “finally emerges”?  I have made this a few times now, and each time the wife dutifully photographs it and waits for me to wax philosophical on the majesty of macerated fish. The problem is that I was never fully taken with the picture, or the meal I made… something was always just not quite right.

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Duck Tacos with Cheddar and Mojo Verde

New York is a city of lists: reservation lists, guest lists, top (number) under (age) lists, best of lists; you name it, there’s probably at least two lists out there related to it in some way. They call out the the extraordinary, laudable, special things in life, they reward the loyal, they create instant exclusivity.

We’re usually not too hung up on lists (save for getting reservations on a weekend night at Dinosaur Barbecue, because that is a process) but there is one that we’re particularly pleased to be on, because apparently it is not the easiest to get one’s address on:  the Fairway coupon mailing list. Read More

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