Summer Vegetable Gratin
Another Thomas Keller special from his Ad Hoc at Home cookbook! This is a healthy, low fat gratin recipe without the heavy cream and cheese. Layers of summer squash, eggplant, tomatoes, and onions are baked with a sprinkle of bread crumbs and Parmesan cheese to get a light golden crust. This is a good dish … Continue reading
Farofa de Banana
Farofa is a typical accompaniment to many Brazilian dishes, especially the classic black bean stew feijoada. At many locals restaurants in Brazil, you will often see a bowl of farofa already on the table, just waiting to complement some hearty Brazilian dishes. Farofa is made of manioc flour, also known as cassava powder. Cassava is … Continue reading
Sweet Chili Glazed Meatloaf
“MA! THE MEATLOAF!!” I had some leftover ground beef and was originally planning to make a beef version of the Meatball Shop’s Spicy Pork Meatballs; however, I realized I was out of tomatoes to make any kind of accompanying sauce. I was way too lazy to run out and buy any missing ingredients so I rummaged through all … Continue reading
Rack of Lamb with Caramelized Shallot and Thyme Crust
When I was brainstorming dinner ideas last week, I was not really inspired by anything in particular, except the need to “cultivate” the crops of our Aerogarden. We’ve been using the basil to make Insalata Caprese, but the thyme and oregano have been growing like crazy and needed to be used. So I consulted one … Continue reading
Provençal Roast Tomatoes
This is another recipe from The Essential Mediterranean Cookbook. Jen was making her Herb-Crusted Rack of Lamb with Honey Mustard Glaze and we wanted to have a lighter, but still delicious side dish to serve it with and roasted tomatoes provençal were one of the suggestions. This dish is super easy to make and I … Continue reading
Herb-Crusted Rack of Lamb with Honey Mustard Glaze
The first time I had ever cooked lamb, it was almost 1 year ago for the first ever blog post for Food Comas: Baby Lamb Chops with Cucumber-Mint Relish. Ahh the memories! I found this recipe from my trusty Ad Hoc at Home cookbook. Thomas Keller coats the rack of lamb with buttered bread crumbs … Continue reading
Zucchini Blossoms Stuffed with Tomatoes and Parmesan
I first came across zucchini blossoms at Alta, a cute Tapas place in West Village. I honestly didn’t know what we would get when we ordered zucchini blossoms, but were pleasantly surprised with a beautiful vegetable dish. Although the dish was fried, the delicate nature of the blossom made it lighter and added a bit … Continue reading
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