Poached Eggs with Smoked Salmon and Tomato
I love Eggs Benedict or any breakfast creation that involves poaching eggs. Benedict, unfortunately, because of the Hollandaise sauce and English muffin is a bit heavy and fatty for an everyday meal. So I decided to make my poached eggs in a slightly healthier version. I consulted Yoogin K.’s recipe as a guide on how … Continue reading
Baked Eggplant (Aubergine) with Tomato and Mozzarella
I was perusing Jen’s Essential Mediterranean Cookbook (newest edition here) looking for inspiration for a few meals for the week, and came across this hearty side dish. We both love eggplant and had leftover mozzarella cheese, so this was a done deal. I followed the recipe pretty closely, except substituted dried herbs for fresh parsley … Continue reading
Fish Cooked in Paper
This recipe is also inspired by The Essential Mediterranean Cookbook. I was craving fish because I wanted something light after a Sunday night meat marathon at Dinosaur Bar-B-Que. The recipe seemed simple and healthy, so I decided to try it. I tried two different fish — the Wild Pacific Dover and Turbot. The former was … Continue reading
Spam Musubi
Mmm… spam. Don’t get grossed out. I know it sounds horrible to have this on a food blog but believe me, you gotta try this just once! Spam musubi, also known as spam sushi, is one of my favorite “once in a while” snacks, and a popular favorite when I visited Hawaii. You can find … Continue reading
Whole Roasted Chicken
Natalya and I are huge fans of buying whole rotisserie chickens from the grocery store, especially when we are feeling too lazy to cook. Sometimes we will incorporate the rotisserie chicken as part of a full meal, but more often we end up just picking at it as a quick snack. One day, we were … Continue reading
Vinigret Salad
This salad is a very popular Russian dish that features the often stereotyped Russian staples of potatoes and beets. It shares many of its ingredients with Olivye, and so the two are frequently served simultaneously at large dinners during the salad/appetizer course. It is often referred to as “Vinaigrette Salad” on American websites, which makes … Continue reading
Maria’s Broccoli Rabe
Natalya was making Pollo alla Diavola and the recipe suggested to serve the chicken with Broccoli Rabe or roasted potatoes. I decided to try to make Broccoli Rabe as an accompanying side dish, mainly because I had no idea what this vegetable was and I figured, “Why not?” I looked up what the vegetable looked … Continue reading
Lemon-Dill Halibut
It was a Sunday evening and Natalya and I were embarking on another complex series of recipes from Kei (Harissa Salsa with Housemade Ricotta bruschetta and preparing the brine for Roasted Chicken). We knew it was probably going to take hours for those recipes and we would still need a main dish for dinner. I … Continue reading
Harissa Salsa
When I attempted my first “Kei Kurobe” recipe, Roasted Beets with a Curry Vinaigrette, I had to buy a lot of spices that I had never used before, such as whole cumin seed and coriander. When I asked him when I would ever use these spices again, Kei sent me this recipe in response. Of … Continue reading
Housemade Ricotta
When I told a friend I was trying to make my own ricotta, she responded: “Leave a cup of milk in your fridge for 90 days and BOOM! Ricotta cheese.” – Shanmei So that is not really how one makes ricotta and I highly do not recommend trying it to see what happens… Ricotta, which … Continue reading
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