I like the unexpected. Especially when it is something new to me, or it tastes and sounds exotic but in reality it has a longstanding history—a marriage of flavors that is natural. Flavors tried and tested over time, in this case, in towns all across Portugal.
Octopus is a food that falls into a category that not to many foods do—it is either flash cooked very quickly or it is stewed for a very long time. Both methods intended to render the octopus meltingly tender. I have tried flash cooking octopus several times and either I am an idiot and just can’t get it right or my definition of tender is radically different from everyone else who uses the flash cooked method. Continue reading “Octopus and Potato Salad with a Tomato Vinaigrette”
I have cooked with whole grains for a long time. My fascination began, simply enough, with bulgur wheat used to make tabouleh. It was a gateway to all sorts of other grains; winter wheat, soft summer wheat, oat groats, farro, you get the idea. There are lots of grains readily available that a few short years ago were very difficult to locate. A good earthy health food store went a long way to rectifying the shortage but now about every food store carries some sort of whole grain. Continue reading “Barley Salad with Kalamata Olives, Sun-dried Tomatoes, and Parsley”
Something like you find at a pizza shop, made of Romaine and iceberg lettuce cut into chunks, mini-wedges meant to soak up a heady dressing and topped with everything but the kitchen sink, this salad is a simple summer salad. It doubles as a full on dinner salad or as a side. It is laced … Continue reading With What Remains of Summer: Two Salad Dressings
It is almost August. The month in which my parents would always load me and my siblings up in the car and we would head to the east coast for vacation. It was as much a search for a cool ocean breeze as it was a temporary reprieve from the mundane everyday Midwest. Sometimes while … Continue reading The Lobster Roll’s Better More Lovable Brother
Today was supposed to be a day off from running or lifting but sometimes you just know it’s best to go ahead and put on your favorite running shoes, put your favorite song list on the iPhone, and get it done. It feels better to do it than not.
My nature is not that of a runner. It goes against everything I can think of about myself. But I have been and with consistency. Some days it is much harder then others but running is always better then not running at all.
Lunch today! Continue reading “Thai Collard Wraps (day 5 )”
My favorite kind of coleslaw is the classic, creamy variety; it comforts me because I grew up eating it at a mom-and-pop catfish bar whose coleslaw was second to none. Their version was made with finely grated cabbage and bright orange ribbons of carrot. It was a bit tart and a little sharp — the way horseradish can be — because the cabbage was freshly grated. It paired perfectly with deep-fried catfish, whose crispy tails tasted of bacon. This is the slaw by which I judge all others. Continue reading “Classic Creamy Coleslaw”
Now that picnic season is upon us, I get nostalgic over classic summertime fare. There is nothing quite like a family reunion over fried chicken and a potluck dinner, tables threatening to buckle under the weight of all the CorningWare and Pyrex.
Of course, there are the old favorites: green bean casserole, scalloped potatoes, pea salad with bacon and mayonnaise, three bean salad, and most certainly a mustardy potato salad — and, if luck is with me, an old-fashioned custard pie sprinkled with a little nutmeg. I love all these foods — but this year, I want something new. Continue reading “Three Bean Salad, Redux”
Sadly, as I sit at the bus stop watching my daughters play, I have to tell myself: summer is so last season.
All summer I have been grilling vegetables for salads. Mostly zucchini and summer squash; I char it deeply and then chop it and toss it with basil, lemon juice, and olive oil, in sort of a grilled chopped salad. It captures all the flavors of early summer one could want. But at some point, either the zucchini or I tire and the dish no longer appears on the table. At least not until next summer, when the annual craving for these flavors peaks again. Continue reading “Everything but the Hamburger, Special Sauce Included”
Look at the three lazy beasts lying on the cool concrete floor of the garage and you might think it’s the dog days of summer. If I’m in need of another sign, I don’t look any further than the Indiana state fair, which starts this week. The dog day heat always coincides with the fair … Continue reading Farmhouse Chicken Salad
I really enjoy making and eating the foods of Southeast Asia. I make trips to the Asian grocery and buy up all kinds of different produce that aren’t found in my garden or at the local grocer. I don’t really drive but an extra five minutes to get there, the groceries cost less which makes … Continue reading Laotian Beef Salad (Larb)
If you have ever had fresh raw fava beans then you know the wonderful tender pop, the tender chew and the juicy flavor. It goes wonderfully here with the green beans and the dressing. Wheat berries are another wonderful addition to your repertoire. They add a subtle chew and give the dish a pasta flavor … Continue reading White Wheat Berry Salad with Fresh Beans
Why do so many people fear canned fish? I don’t mean tuna, it doesn’t even count. Was there some massive food poisoning event in the United States back in 1908 or something and the canned fish market never recovered or do we just have a lot of closet canned fish eaters in this country. Canned … Continue reading Smoked Herring Salad
I had an email arrive in my box a couple of weeks back from a company by the name of Dexas. I have never done a sponsored post but in this case I decided to. I don’t know why, maybe it is just time but instead of me reviewing a product I thought I would … Continue reading Dexas Turbo Fan Salad Spinner-Dryers
While having never been to Greece this seems as though it would be something that you might eat at a small taverna on the Mediterranean Sea. It is sort of an “a la grecque” dish which if done right is always good to have on hand and usually are even better the second day or, … Continue reading Olive Salad Taverna