Curry Vinaigrette
Natalya and I typically dress our salads with just balsamic vinegar and extra virgin olive oil, but we started experimenting with making our own dressings such as Lemon Vinaigrette. Here is a great vinaigrette recipe from Kei Kurobe infused with curry and and mixed with golden raisins. I originally made this to served atop my … Continue reading
Baked Peppers with Anchovies
I had some leftover anchovy fillets after making the Honey Mustard Glaze for the Herb-Crusted Rack of Lamb and so I was exploring what other recipes could use them up. I decided to use half of them for my Chicken Puttanesca and the other half for this simple baked peppers meze dish I found from my … Continue reading
Sunday Brunch
Brunching is one of my favorite things to do in Manhattan, as the city is packed with a plethora of brunch spots that can suit any desire for a traditional (Bubby’s) or nouveau American brunch (Five Points), an Asian Fusion brunch with a DIY Bloody Mary Bar (Double Crown), a Chinese dim sum brunch (Ping’s … Continue reading
Food Comas Turns 1!
May 13th marks a special day for us here… Food Comas turns 1 year old today! Exactly one year ago, I wrote my first ever blog post on Baby Lamb Chops with Cucumber-Mint Relish. I didn’t really know what I was doing (regarding both cooking and blogging) but I went for it anyway. At first, … Continue reading
Roasted Asparagus with Poached Egg and Prosciutto
Here is a very classic savory salad with sweet and tender asparagus, poached eggs, and prosciutto from my Ad Hoc at Home cookbook. The aged balsamic vinegar balances out the richness of the egg and salty ham, and the fried croutons add a nice crunchy texture. Poached eggs are my favorite kind of eggs (obsessed … Continue reading
Torn Croutons
I am unsure why I haven’t made my own croutons before, it is so easy and such a good use of leftover bread (compared to forgetting about it until it starts growing new mold species as what normally happens). I made these fried bread croutons for my savory warm salad: Roasted Asparagus with Poached Egg … Continue reading
Mediterranean Pasta Salad
This is a super easy pasta salad that I love to make at any time of the year. The pasta is full of rich Mediterranean flavors, and includes as medley of tomatoes, olives, sun-dried tomatoes, mozarella, and bacon. I have used feta cheese before although I think the milder mozzarella is a much better complement to the rest of the … Continue reading
Marinated Feta with Olives
With my brand-spanking-new (aka no food spillage on pages yet) Ad Hoc at Home cookbook in hand, I decided to find one of the easier recipes to start with… you have to ease into these kinds of things to build confidence! I found the winner in Marinated Feta with Olives which can be served in … Continue reading
Roasted Asparagus
Asparagus is a spring vegetable that is in season mid-April to June. It is bright green, tender, sweet, and is a great balance to rich, savory and salty foods. I usually serve asparagus with my Baked Chicken with Sun-dried Tomatoes and Artichokes and so I decided to roast some asparagus to serve with another chicken … Continue reading
Salad Shirazi
As I was preparing my Herb Crusted Rack of Lamb with a Honey Mustard Glaze, I was trying to think of a lighter side dish to serve with it. I recalled the first time I had made Baby Lamb Chops with a Cucumber-Mint Relish, I served it with a tomato, cucumber, red onion and mint … Continue reading
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