Quick Bites: Salmon Tikka with Cucumber Yogurt
Posted by David | Filed under blog
This is a nicely simple dish from Jamie Oliver’s Food Revolution book (although you can also find the recipe on his website. I’ll cut to the chase and say that this was wonderfully tasty. Although not light in portion size, it has a fresh and non-heavy flavor to it that won’t leave you feeling comatose when you’re done. And for those who know my history with yogurt, I considered myself very brave for taking on this recipe. And I liked it!
A Midsummer Night's Meal
Posted by David | Filed under blog
The title and ethos of this here food site was derived from Alice Water’s book “The Art of Simple Food.” Not only is it a good cookbook, but it’s a good framework for thinking about eating; but it can also be so subtle that you forget you even have the book lying around. It’s easy to get lost in whizbang, shiny recipes and forget that some of the best food is also the most basic. So I was happy to dig back into her book to come up with my simple and humble midsummer night’s meal.
Quick Bites: Something For The Kids
Posted by David | Filed under blog
I will do a more in-depth review at some point, but last night I took Nigella Lawson’s iPhone cooking app out for a stroll. After looking over all the options, I ended up settling on the most dead-easy meal, possibly ever. Feast your eyes on my little bow ties.
Chicken And A Side
Posted by David | Filed under blog
“Roast Chicken and Asparagus with Tahini Sauce” (p. 395) is the kind of recipe that helps redefine quick and good for me. It’s completely painless to prepare, tastes satisfying and fresh, and doesn’t even use a whole lot of utensils. The tahini paste makes a very nice, unique sauce/gravy for both the chicken and the asparagus; it does have a mild taste, so don’t expect fireworks in your mouth.
Quick Bites: Blackened Perch
Posted by David | Filed under blog
This was a nice, fast meal from last night. I borrowed the idea from Martha Stewart (who in turn borrowed it from a fellow cook she met in the slammer; they got matching tattoos showing crossed chefs knives and are now leaders in one of the more delicious gangs), which was simply a blackened seasoning to coat whatever you want to roll in it. Catfish would be more traditional, but I saw some perch at the store and decided to give it a go.
When last we left you, I teased a new feature/series/focus for the website related to a new cookery book of almost mythic girth. A thousand-page testament to food on paper that we would not only use in exercise by simply picking up, but also something that we would be cooking from. And I’m here to tell you a little bit more about that.
