On the plate:
We concluded the celebration by welcoming the returning sun with some poolside fireworks:
Happy winter holidays to one and all! (Pizza recipe is here.)
Sunday, December 22, 2013
Celebration Day
One nice thing about celebrating non-traditional holidays is that they're not surrounded by an overwhelming cultural narrative, so you can celebrate them any way you like. Thus, my official Winter Solstice deep-dish pizza:
On the plate:
We concluded the celebration by welcoming the returning sun with some poolside fireworks:
Happy winter holidays to one and all! (Pizza recipe is here.)
On the plate:
We concluded the celebration by welcoming the returning sun with some poolside fireworks:
Happy winter holidays to one and all! (Pizza recipe is here.)
Friday, December 20, 2013
Mideast Style
Roast chicken spiced with coriander, cumin, and turmeric; pita bread; feta cheese; homemade tzatziki sauce; olives; sliced tomatoes and cucumbers.
Tuesday, December 17, 2013
Night of the Living Eggplant
After an all-too-brief hiatus, it appears that eggplant season is once again upon us.
Eggplant parmesan with whole wheat spaghetti.
Eggplant parmesan with whole wheat spaghetti.
Thursday, December 12, 2013
Catching up
It's been a busy month, between home renovations, a couple rounds of houseguests, and Thanksgiving - so I've been neglecting the blog. But here are some pictures I got over the past few weeks:
Tacos with shredded beef, homemade tortillas, guacamole, and salsa (the latter two made with farm box veggies):
A poolside mimosa:
Beef tenderloin with horseradish sauce, creamed corn, and tomato salad:
Tomato salad ready for its close-up:
A farm box omelette:
And a pina colada (also meant to be served poolside, but the weather that day turned abruptly threatening, and while I do like pina coladas, I do not especially care for getting caught in the rain):
I'll try to keep a little more current.
Tacos with shredded beef, homemade tortillas, guacamole, and salsa (the latter two made with farm box veggies):
A poolside mimosa:
Beef tenderloin with horseradish sauce, creamed corn, and tomato salad:
Tomato salad ready for its close-up:
A farm box omelette:
And a pina colada (also meant to be served poolside, but the weather that day turned abruptly threatening, and while I do like pina coladas, I do not especially care for getting caught in the rain):
I'll try to keep a little more current.
Tuesday, November 12, 2013
Italian style
Grilled chicken with caponata and caprese salad:
Caponata:
3 tbsp. olive oil
1 small eggplant, peeled and diced
1 red bell pepper, diced
1 onion, diced
1 tomato, diced
1/4 cup raisins
1/4 cup pine nuts
Vinegar and sugar to taste
Heat olive oil on medium, add eggplant and cook for 10 minutes or until eggplant starts to brown. Add remaining ingredients and cook for 20 minutes or until mixture has thickened. Let the mixture cool to room temperature and add a small amount of vinegar and/or sugar to taste. Serve at room temperature. This was good as a condiment for the chicken, but usually is served with bread as an appetizer.
Caponata:
3 tbsp. olive oil
1 small eggplant, peeled and diced
1 red bell pepper, diced
1 onion, diced
1 tomato, diced
1/4 cup raisins
1/4 cup pine nuts
Vinegar and sugar to taste
Heat olive oil on medium, add eggplant and cook for 10 minutes or until eggplant starts to brown. Add remaining ingredients and cook for 20 minutes or until mixture has thickened. Let the mixture cool to room temperature and add a small amount of vinegar and/or sugar to taste. Serve at room temperature. This was good as a condiment for the chicken, but usually is served with bread as an appetizer.
Friday, November 8, 2013
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