Smoked salmon and pasta salad

05 Jan 2011

I could invent some sort of rationale for having made this meal—minimalism, balance, a focus on good ingredients—but, honestly, I just came across the recipe and found it irresistible.  I was sold on smoked salmon and al dente pasta.  Pulling this salad together, flavor-wise, proved challenging, but ultimately rewarding, once we hit the right balance.

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Wild mushroom barley soup with ham bone

25 Feb 2010

Based largely off of ib‘s favorite mushroom barley soup (Please to the Table, p. 86), we made a lovely winter meal. The leftover ham bone (and some ham left on it) from our greenmarket ham for jambalaya added a nicely complementary base to this hearty soup.

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Fat Tuesday jambalaya

17 Feb 2010

Inspired by todays Mardi Gras festivities, we decided to try our hands at jambalaya even though neither of us are sure we’ve tried the real thing before.  Needless to say, some recipes we found made it sound delicious.  We pulled together our jambalaya from a mixture of recipes, using one mostly for its seasoning suggestions, since we didn’t have “Creole seasoning”, and the other more for its simplified procedure.

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Ahh, salad

07 Jan 2010

After all those Indian leftovers, we were feeling like a light, refreshing dinner.  With the last of the carrots and celery as well as everything-bagel-croutons and leftover goat cheese we managed to work in a few more New Year’s leftovers as well.

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Indian Daal and Sweet Potatoes

05 Jan 2010

Inspired by a Bittman piece on dal in the Times, we couldn’t resist—and we found ourselves with more than we’d bargained for!  I thought we needed something besides dal for dinner (I didn’t know what I was thinking, I hadn’t tried this dal before!) so we looked up recipes that use sweet potatoes, since that was really the only other thing we had on hand, and ended up with some tasty curried sweet potato.

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Fried Rice

03 Sep 2009

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Turns out we had lots of green vegetables to use up…that all go wonderfully in fried rice.  AND, this was the first round of fried rice where my cast iron wok worked as intended — no sticking eggs or veggies or rice and no need for tons of oil or butter — Success!

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