Tomato, Mozzarella and Plum Salad with Pistachio-Lemon Vinaigrette
I promise I’m not going to whine about how hot it’s been here, because I whined plenty when it was too cold and I want to be thankful for the many bright and sunny days we’ve had over the spring and summer so far. I will say that I’m thankful that a cold front blew in yesterday (and when I mean blow, I mean blow because the winds howled last night) and I can open my windows again.
Unlike in Stamford where we’d hide in our less-than-optimal air conditioning and only venture out to go food shopping and maybe spend a few hours at the local beach, we haven’t let the heat stop us from going out and about, especially on the weekends. (I just have to make sure that I don’t try to apply sunscreen to my face post-workout without allowing some time for evaporation, because OH MY GOD MY EYES.) Granted, during this most recent weekend our main reason to go out was to go to the Rare and Obscure Beer Festival at Max’s Taphouse which was both a lot of fun and the perfect place to rest and rejuvenate after a two-mile walk over there, but still–the fact that we’re not just cloistering ourselves in air conditioning during these heat waves is progress for us. Read More
Salad of chicken livers and Italian plums.
Remember when I was all ready to sing the praises of Lorraine Pascale and Rachel Khoo, my two favorite food presenters? I had done so thinking that I’d be watching their exploits on the Cooking Channel for at least months to come (you know, until they found others to fill their slots), but then we found out a few weeks ago that cable won’t be an option at our new place. So while Michael is rejoicing at the thought of no more weekend mornings dominated by the Food Network, I’m bummed that I can’t fangirl over my two new favorites each week.
Oh well—at least I have cookbooks and online recipes to get me through this transition. It also helps that both shows have had their episodes in reruns, so at the very least I’ve been able to see them many times already and written down notes to any recipe that has caught my fancy well before we have to disconnect and mail back the cable box. Read More
One thing I was hoping we’d be able to do following our vacation was to make one last jaunt to our local beach, and thankfully this past weekend gave us two picture-perfect days to choose from. While everyone else in New England descended upon their favorite orchard in which to go apple picking (or so it seemed based on my Facebook feed), we spent a few hours on Saturday enjoying the unseasonably warm day—warm enough to even make a quick dip into the Sound. Even with these little heat snaps though I am only too aware that we are in a new season, as daylight is slowly becoming less and less prevalent in the evening and the notion of turning on our oven isn’t completely abhorrent anymore. So what better way to mark that shift than by cranking it to full blast in order to make some pizza? Read More
Tomato-Peach-Basil Salad with Burrata
Despite it being his birthday month, Michael hates the month of August. He’s also not that much of a fan of his birthday, come to think of it—the last few years we’ve gone down to Keen’s in Midtown so he could avail himself of a giant steak, but even that isn’t appealing to his senses this year. I have plans to take him to Momofuku this year, as we’ve never been but we are completely obsessed with Momofuku. I want to make sure it’s fully in the spirit of Treat Yo Self Day and we spend the day frequenting as many of his favorite places as possible.
It needs to be a good one, too, as this particular August had an..interesting beginning but I would be remiss if I didn’t mention the bright spots here and there. We were able to celebrate a friend’s milestone birthday down at his new home in Maryland and had a mini-reunion of sorts with so many of our friends from the New Haven years which was a real treat. I also haven’t been south of Delaware for years, so it was a lot of fun to see places like Baltimore for the first time in so long—the last reason that brought me to that particular area was when I was scoping out colleges and Loyola was on my shortlist.
Hawksmoor at Home’s simple tomato-cucumber salad
The other bright spot, as silly as it sounds, has been the fact that heirloom tomatoes have been on sale at Fairway all month. Organic heirloom tomatoes, I should add. Every week I’ve ventured over to the organic section to pick up a few for weekend salads, and every purchase has yielded delicious results. Whether it’s the tomato-cucumber salad from Hawksmoor at Home or a lunchtime arrangement with peaches, basil, and burrata, I haven’ had to fret much over eating enough lycopene. Taking a cue from Ina Garten I also made a fresh pasta sauce by marinating some chopped heirloom tomatoes in olive oil, mint, and garlic and then stirred it into fedelini with some fresh mozzarella. The leftovers I had the following week were excellent, as each day it smelled like a margherita pizza was cooking in the work microwave.
Shrimp and Orange Salad with Arugula and Fennel
It’s not even August and apparently stores are stocking their shelves for Hallow-freaking-ween. I’m very much aware that holiday creep is a huge thing in retail (back-to-school seems to go back on the shelves around the Fourth) but especially after the winter so many of us had to endure this year, well, cheering on the arrival of the season of inevitable misery seems abominably cruel. It’s not like this summer has been particularly arduous here in the Northeast—we’ve had some periods of hot and/or humid weather, but we’ve been pretty lucky so far: a day or two of intense humidity have beckoned a cold front blowing through almost immediately thereafter, and otherwise we’ve had pretty pleasant weather. There have been many a weekend afternoon spent on the local beaches, and even an evening or two listening to the rain while we sit on our balcony.
In short, I’m doing everything I can to appreciate the summer while it’s here, and I will be loath to give it up because gauzy clothes and cool drinks are superior to woolly socks, fun-size candies and hot toddies, no matter what anyone says. Read More
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.
Frisee Aux Lardons with Poached Eggs and Gorgonzola
Another day, and more eggs. Only this time they are in a salad, and they are far more pleasing to look at because I took this photo last June when we were enjoying the height of natural light. (Oh natural light, how I miss you.)
But of course, this proves the eternal truth that just because a salad is called such a thing, there is no guarantee that it’s going to be rabbit food, given that friseé is one of those greens that isn’t the most nutritionally dense (at least compared to the ubiquitous kale) and it’s basically coddling a wonderful combination of Gorgonzola, bacon bits, and poached eggs–nary a spa food in the lot save for the greens. But that’s kind of what makes it wonderful: it strikes the right balance between heavy and light that leaves you satisfied without feeling like you have a gut full of food, and it’s also a one-course meal that can come together relatively quickly if your multitasking skills are in peak condition. (Mine vary by how tired I am when I get home from work, but I can still pull this together in about 20 minutes.)