Archive for April, 2009

Cause and Cure

April 30, 2009

I had a post earlier about bacon being a good hangover cure. Does this bacon vodka cancel itself out?


Flatbread: My New Best Friend

April 22, 2009

Delicious AND photogenic!

I was reading the New York Times Dining & Wine section today, as I am wont to do on Wednesdays, and I was immediately intrigued by Mark Bittman’s article on flatbread. Bread is something that I always think would be good to make, but it seems too difficult and too time consuming. As I read about flatbread, it sounded so easy and fun that I decided to give it a try right away. The article is accompanied by a recipe for Curried Cauliflower Flatbread. I’m not generally a huge fan of cauliflower (with one big exception: a cauliflower purée that I’m sure will make it on this blog soon), so I decided to substitute eggplant. (more…)

Chili Night

April 20, 2009


My roommate had the genius idea of making chili on this cold, rainy April evening. We used her favorite recipe (of unknown origins), which proved to be a winner. Working together, including 30 minutes of simmering, we were done in about an hour. (more…)

More Bacon?

April 13, 2009

According to this piece in the Telegraph there is a new, scientific explanation for why bacon is so appealing. We also learn that a bacon sandwich is an especially good hangover cure. I used bacon in the Sweet and Tangy Chicken and the Deviled Egg Salad Sandwich, but I should come up with more. Maybe I’ll conjure up an exciting BLT recipe once tomatoes are in season.

Mousse au Chocolat!

April 11, 2009


As promised, I went out and found a decadent chocolate mousse recipe to protest any attempts at weaning us off real chocolate. It is from the December 2002 issue of Gourmet, and it’s a little labor-intensive, but such is the nature of mousse. My roommate and I made it together. While I separated the eggs, she chopped the chocolate, and the active time for us was about an hour, just over the 45 minutes the recipe estimates. For the chocolate, I used a mix of Ghirardelli chocolates: 1/4 bittersweet, 3/4 70% Cacao. We sampled the mousse as we spooned it into cocktail glasses, and it tasted so good. It’s in the refrigerator now getting its six hour chill on. We just ate the finished product, and it was FANTASTIC. I am adding this to the repertoire. 

The roommate and I took these photos as we went.

Houseboy Note: We thought it would be fun to dish out large portions, but we were wrong. With this mousse, a little bit goes a long way.

Organic Gin

April 10, 2009

tru2ginI just tried this organic gin from Tru Organic, and it was really good. We had it straight up at room temperature, but it was still very drinkable. Would be even better over ice, or in a cocktail. It’s a little sweeter and spicier than run-of-the-mill stuff.

You can get it for $36.99 at Drink Up NY.

I will have to get some for a cocktail party and make my favorite, the French 75!

Deviled Heaven on Bread

April 10, 2009

Egg salad doesn’t usually generate much enthusiasm, especially when compared to it’s cousin, the deviled egg. I love egg salad, but I have to concede that it is often very bland: more like taking a large bite of mayonnaise than anything else. I’m putting an end to that with today’s lunch. You can’t see it in the photo, but I put bacon in my sandwich—pretty excited about that. I didn’t have any lettuce on hand, but that would be a great addition. I definitely need to add vegetables to this lunch… maybe I’ll get a V8 or something.

Deviled Egg Salad Sandwich

2 slices bacon
2 hardboiled eggs
2 tsp mayonnaise
1 tbsp Dijon mustard
1 tbsp pickle relish
salt and pepper to taste
sandwich garnish (lettuce, tomato, pickle onion, etc.) – optional

Fry bacon in a skillet until crisp, then drain on paper towels. Set aside.

Peel the eggs and grate into a bowl. Add mayonnaise, mustard and relish. Combine ingredients with a fork. At this point, I was happy with my salad, but you might want to add some salt or pepper to taste.

Assemble the sandwich with egg salad, bacon and garnishes.

Clearly the key here is to put some pep in the egg salad’s step, but that could mean anything. Next time I might experiment with finely chopped onion and celery. Paprika or cayenne could also work well. Sriracha anyone?

Salad for Lunch

April 9, 2009

In an effort to stay healthy and avoid bankruptcy, I’ve been bringing lunch to work all week. The Sweet and Tangy Chicken leftovers lasted two days, and I’ve moved on to salads.

I start with a box of pre-washed organic greens. They’re a little pricey, but so much less expensive than the salad bar in my office building. One box makes 2-3 large salads

Of course, the problem with salad for lunch is that you really need to load it up to make it filling, and that can seem daunting when you’re preparing it at home (the salad bar has three kinds of beans, peppers, chicken, etc.). I’ve found a very simple salad, requiring only a couple items from the pantry that does the trick.

I just add walnuts and raisins to the mixed greens and keep a bottle of salad dressing in the refrigerator at work. Walnuts are very nutritious and filling, and the raisins are soft and sweet—a nice complement to the slightly bitter crunch of the walnut. Any simple vinaigrette would work, but the dressing I happen to have in the office now is ranch, which goes nicely as well.