Date Archives July 2008

Bittman, back to basics

A colleague of mine recently pointed me to Mark Bittman’s speech at the TED conference, which definitely shares an interesting perspective on trends in American eating and the impact of the livestock industry on the environment. He also was kind enough to send me two Bittman cookbooks, including How to Cook Everything. I really like… Continue reading

Preserving Roma Tomatoes: redux

A few weeks ago, I posted about making a simple pasta sauce that stunned me with its flavor because we were using these incredibly sweet preserved tomatoes given to us by a good friend who lives in Harrison, NY. I asked her to fill me in on the process they went through, and she was… Continue reading

Black-Eyed Peas, Cilantro Salad

While I will probably always remain an omnivore, I’ve been trying to eat more vegetarian meals. Tonight we went with a black-eyed peas & cilantro/lime salad, roughly inspired by a Saveur recipe, that came out really nicely. For 2 full servings1/4 lb. dried black eyed peas1/2 yellow onion1 green pepper1 red pepperfresh cilantro (coriander)fresh flat-leaf… Continue reading

On Joining the Foodiesphere; Recipe Links

I’ve been actively involved in the social media / virtual worlds blogosphere for a number of years for work, but am a total noobie to the foodiesphere. I have to say that it has been a joy to explore and join. There are some wonderful people out there, not just in terms of the quality… Continue reading

Pickled Red Onions (improvised)

Flipping through a back issue of Bon Appetit (July 2003), I came upon a recipe for “pink pickled onions” that I just had to try. The magazine called for pickling spices and fresh rosemary, neither of which I had at hand, so I improvised the following adaptation working within the limits of my spice cabinet… Continue reading

Yogurt-based Dressing

Something about tonight’s heat and humidity made me crave cool flavors. The meal I whipped up was pretty simple: a London broil marinated in sesame oil and soy sauce, then grilled, and a salad of Romaine lettuce, cucumber (cut into strips), ripe tomatoes, and peelings of Manchego cheese with a yogurt-based dressing (with a nice… Continue reading