I’ve become a bit of a cookbook hoarder over the past few months, which is not always a great thing as I feel perpetually guilty for not actually cooking from a majority of my new purchases. Making matters worse is that I now have a subscription to Food & Wine magazine, which adds another heap of recipes to my wish list every month. Clearly this is a dire situation. Perhaps the most dire situation known to man.
Anyway, not too long ago I decided to actually put my Food & Wine to the test and try out two recipes: Chicken Salad with Tahini-Yogurt Dressing and White Anchovy and Grilled Radicchio Bread Salad. Pictures after the jump:
Most of my Adventures in Domesticity this year have been focused on Rick Bayless’s recipes from Mexican Everyday, which has surprisingly become my go-to cookbook for weeknight dinners. This is particularly surprising, given that as a child the only thing I would eat at Mexican restaurants was cheese-and-bean dip (hold the beans). Two thumbs up for personal growth.
Nevertheless, I keep returning to Mexican Everyday because not only are the recipes easy, but relatively healthy too. And did I mention tasty? (Actually, I didn’t — as evidenced by my choice in adjectives in the previous sentence) Anyway, I’ve delved into several of the book’s recipes by now, even ones that appear to be mundane, like Bayless’s grilled chicken salad. His version involves guacamole, which already puts it way ahead of most other salads out there in the world.
Not all my Adventures in Domesticity are winners. Take, for example, this very simple stuffed pepper recipe from Martha Stewart’s website. It calls for bell peppers, cherry tomatoes, feta cheese, basil, ground pepper, and olive oil. Can’t go wrong with that, right?
Thai food can be a thing of beauty. Ugh, what a pretentious opening line. But it’s true. Thai food is one of my favorite cuisines, thanks in part to the bold, zingy flavors that often include lime juice, fish sauce, and a billion other spices mashed together into a curry paste. I already have two cookbooks (famously documented here) that do a great job of translating Thai food to the home kitchen. One would think I wouldn’t need to venture any further for a decent homemade curry. However, I noticed a curious recipe in Yotam Ottolenghi’s Plenty: purple sprouting broccoli with rice noodles.
The “method” called for a Thai-influenced spice paste, which would then be added to coconut milk and used to form a curry. I was highly intrigued by it all, but also hesitant: Ottolengh, after all, is an Israeli-born chef currently residing in Britain. The pedigree doesn’t exactly scream Thai authority. But who knows? Maybe it should.
After the jump, check out my pics of this grand experiment…
In general, I try to cook healthy these days. Long gone are my weekly experimentations with ice cream recipes and chocolate cake indulgences. I’m not saying those things won’t come back, but after seeing some pics of me toward the end of 2012, I realized I needed to do a few more healthy things for myself. One helpful strategy has been cutting down on desserts (at least making them — I still find myself trotting out to the local frozen yogurt shop more often than I’d like to admit). Another helpful approach has been incorporating a few more vegetarian meals into the mix. Now, I’m still a through and through meat eater, but the occasional vegetable-based entrée can really go a long way.
Of course, not all vegetarian recipes are automatically healthy, and that’s probably the case with the Grape leaf, herb and yogurt pie I made from Yotam Ottolenghi’s famous vegetarian book, Plenty. This savory, Turkish-inspired dish is chock full of yogurt, but a little dairy never killed anyone, right? Right?
This blog has been pretty quiet since the end of Big Brother season, and that’s mainly due to my need to focus on some other writing projects. As much as I love blogging, it’s a beast that is never satisfied — much like Candy Crush Saga. And like that beguiling iPhone game, I’ve found that at times the only way for me to be productive in my life is to shut it down altogether. However, while I’ve been on a blogging hiatus, I haven’t stopped cooking. In fact, I’ve been cooking heaps of dishes, thanks to this new compulsion I have to buy cookbooks ALL THE TIME. I’ve acquired over ten such books over the past six months, and yet I’m still not fulfilled. So basically what we’re learning in this opening paragraph is that I clearly have some sort of addictive personality disorder, which takes the form of blogging, Candy Crush, and cookbook wanting.
Fine. I’m okay with that. It’s not like I’m on heroin. (OR AM I?) The point is that I have a lot of new cookbooks to play with, not to mention a bunch of old ones that have yet to be fully explored. This recipe actually hails from the latter category — a simple frittata from the brain of minimalist cook, Mark Bittman. It’s basically chard, eggs, and cheese. But is it delicious? Check out the pics after the jump…
It’s been a hot minute since I’ve served up an Adventure in Domesticity, but fear not: I have been cooking my arse off the past few months. I have a full-on backlog of recipes to share, and I’m getting back into the groove with this healthy ditty from Yotam Ottolenghi and Sami Tamimi’s amazing cookbook, Jerusalem: The Cookbook. The recipe I speak of is Spiced Chickpeas and Fresh Vegetable Salad, a hearty and healthy vegetarian option that makes great use of summer veggies such as heirloom tomatoes (which conveniently I used).
It’s been a second since I last posted a recipe from Rick Bayless’s Mexican Everyday, but that doesn’t mean I haven’t been cooking from the book. In fact, I have been doing a lot of cooking over the past month or so, but I’ve simply been too lazy to post it here on the blog. Well, enough is enough! I’m going to get back in the Adventures in Domesticity zone and try to work through this crazy backlog of photos I’ve taken. Seriously, it’s stressing me out. I need to get this stuff up on the blog.
Anyhoo, first off the waiting list is Enchiladas Verde (or as Rick officially calls them, Tomatillo-Sauced Enchiladas with Spinach and Mushrooms. It’s kind of a classic, and if there’s anything I’m great at doing, it’s screwing up a classic. Check out my results after the jump…
As many of you know, I really enjoy cooking. In fact, most of my blog posts for the last few months have centered around food and recipes. One might actually get the impression that I’m a skilled home cook. I’m really not. I just know how to follow directions well. Otherwise, I’m a lost baby deer. A fawn, if you will.
This is particularly a problem when I go to a farmer’s market here in Los Angeles. Some vibrant veggie will catch my eye, I’ll buy it, and then I’ll realize I have no idea what to do with it. That’s exactly what happened to me recently after a bountiful trip to the Hollywood Farmer’s Market where I emerged with two beautiful heirloom tomatoes and a dearth of ideas. Sure, I could have made a Caprese salad with them, but I wanted to try something new. Or at least a twist on the classic. [btw, just read this paragraph over, and it so pretentious I want to hurl myself off my balcony. But I'm too lazy to rewrite it. Anyhoo…]
As mild panic and buyer’s remorse began to set in, I leafed through my cookbooks in search of the perfect recipe to highlight the flavor of my heirlooms. The winning candidate came from Yotam Ottolenghi’s vegetarian book Plenty, which offered up an intriguing “Marinated Buffalo Mozzarella and Tomato” option. It was in the same realm as a Caprese but unique enough to capture my attention.
Instagram rolled out video functionality late last week, and while 15 seconds feels awfully long in this post-Vine age (aw, sorry Vine), it is good for at least one thing: zippy recipes. Check out the video above to see how I make my quinoa. Measurements and instructions after the jump.
Oh, and of course, be sure to follow me on Instagram and Vine too. Username for both: bsideblog.