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.

Read the rest of this entry »


Happy Cinco de Mayo!

05 May 2010

dsd‘s lovely eggs over easy, ib-cooked beans, spicy salsa cut with tomato paste, and sour cream.  An efficient and happy Cinco de Mayo morning.  This actually went really well with Harney and Sons’ Matsuda’s Sencha green tea.

Happy Cinco de Mayo to all!

Layers of mushroom, spinach, cheesy goodness

28 Jan 2010

ib didn’t think he really liked lasagne! I proved him wrong!  We used our greenmarket spinach, mushrooms, ricotta, mozzarella, and spicy Merguez lamb sausage to pull together a rich and zippy version of white lasagne.  Along side, we roasted some greenmarket carrots to perfection.

Read the rest of this entry »

Spinach and cheese strata

16 Jan 2010

Of course, it was only after slaving away New Year’s Day morning, trying to prepare for our brunch (with lw‘s help), that we noticed Smitten Kitchen’s advice on how to host brunch (and still sleep in).  While that post was no longer of any use to us (for the time being), we were fascinated by SK’s new favorite egg dish, the spinach and cheese strata.  We figured that preparing it Saturday night was a perfect, hassle-free way to get started on a busy Sunday. Read the rest of this entry »

Why are breakfast sandwiches SO good?

02 Jan 2010

With leftover bagels and champagne from New Year’s Day, we got to enjoy the second day of 2010 with breakfast sandwiches and mimosas.  I guess this year is off to a pretty good start…
Read the rest of this entry »

Pumpkin pie

02 Dec 2009

Time to share my family’s wonderful homemade pumpkin pie recipe.  Thanks Auntie Al!

Read the rest of this entry »

Tortilla…the spanish kind

02 Dec 2009

Based on Bittman’s recipe for Spanish tortilla (and a small misread of the fritatta recipe), we threw together a simple eggs-for-dinner meal.  We sauteed sliced CSA potatoes with s&p and then onion, orange bell pepper, mushrooms, and CSA garlic.  We were out of olive oil so substituted peanut oil with good success.  These veggies were mixed with 6 beaten eggs and < 1/2 C parmesan cheese (from the fritatta recipe, but worked really well here).  After a few minutes on the stove and ~10 minutes in a 375oC oven, the tortilla was cooked and delicious.  Next time, some fresh herbs might brighten things up a bit, but you really can’t fail with this standard tortilla recipe.