Monday, November 16, 2009
Tuesday, November 3, 2009
pricier lil nuggets for a poor [wo]man
Remember when I wrote about cabbage?. I said it's considered a poor man's vegetable. Brussel sprouts are miniature version of cabbage but are pricier [like most baby veg are] though probably more nutrient dense because of its darker color.
This is what brussel sprouts look like when cut from nature. They grow on a stalk that reaches about 2-3 feet maybe [i think..].
This is what brussel sprouts cooked yum look like. They're roasted [with a little water and oil]: tenderizing and intensifying flavor.
This is what brussel sprouts look like when cut from nature. They grow on a stalk that reaches about 2-3 feet maybe [i think..].
This is what brussel sprouts cooked yum look like. They're roasted [with a little water and oil]: tenderizing and intensifying flavor.
Saturday, October 24, 2009
strawberry yogurt: sans red 40, added flavors, fake sugars, preservatives, gelatin,..
They say yogurt is good for you.. Sure, I'll fall for it. Calcium, protein, probiotics-- together sound worthy of swallowing. What I don't fall for, however, is the majority that is being marketed with a 'healthy' claim.
Did you ever see that commercial with the married woman [married 'cause, duh, all marketable women are of course married..] on the phone with her girlfriend telling her about what she's been eating on her [successful] weight-loss diet? Apple Turnover, Boston Cream Pie, Raspberry Cheesecake, Strawberry Shortcake.. Meanwhile, her [idiot] husband is frantically looking through the fridge searching for these [calorie-laden, artery-clogging] foods. Perhaps, his problem, other than having a major sweet tooth, is that he can't read, as the fridge is well-stocked with products containing these descriptors, which is what they are-- descriptors. ..of artificial agents, followed by the word flavor, yes, but details details..
Ok, ok, perhaps benefit of the doubt should be granted for more simple fruit yogurts, like blueberry or strawberry. But still, I am hard-pressed to find ones which don't have color, flavor, preservatives, or stabilizers added, or which some form of added sugar doesn't precede [by weight] the actual fruit itself [if there's any for that matter].
It's October, I know, way past summer-- the season for strawberries. But I bought a box this week because they were cheap, dark in color, and smelled and looked good. And they were-- sooper ripe, sooper sweet, sooper delish. I added it to a cup of non-fat plain yogurt. I thought I might need some sugar to neutralize the tangy yogurt but the strawberries were sweet enough to balance out the yogurt and still have enough to shine for itself. They were even ripe/dark enough to color the yogurt a lovely pink.
This is what I'm saying: yes, it takes a little more effort to make-- wash and cut fresh strawberries-- but on the flip side all the other added crap is eliminated and there's the added benefit of additional nutrients from whatever [real] fresh fruit that's added-- vitamins, minerals, phytochemicals, and fiber.
Did you ever see that commercial with the married woman [married 'cause, duh, all marketable women are of course married..] on the phone with her girlfriend telling her about what she's been eating on her [successful] weight-loss diet? Apple Turnover, Boston Cream Pie, Raspberry Cheesecake, Strawberry Shortcake.. Meanwhile, her [idiot] husband is frantically looking through the fridge searching for these [calorie-laden, artery-clogging] foods. Perhaps, his problem, other than having a major sweet tooth, is that he can't read, as the fridge is well-stocked with products containing these descriptors, which is what they are-- descriptors. ..of artificial agents, followed by the word flavor, yes, but details details..
Ok, ok, perhaps benefit of the doubt should be granted for more simple fruit yogurts, like blueberry or strawberry. But still, I am hard-pressed to find ones which don't have color, flavor, preservatives, or stabilizers added, or which some form of added sugar doesn't precede [by weight] the actual fruit itself [if there's any for that matter].
It's October, I know, way past summer-- the season for strawberries. But I bought a box this week because they were cheap, dark in color, and smelled and looked good. And they were-- sooper ripe, sooper sweet, sooper delish. I added it to a cup of non-fat plain yogurt. I thought I might need some sugar to neutralize the tangy yogurt but the strawberries were sweet enough to balance out the yogurt and still have enough to shine for itself. They were even ripe/dark enough to color the yogurt a lovely pink.
This is what I'm saying: yes, it takes a little more effort to make-- wash and cut fresh strawberries-- but on the flip side all the other added crap is eliminated and there's the added benefit of additional nutrients from whatever [real] fresh fruit that's added-- vitamins, minerals, phytochemicals, and fiber.
Saturday, October 17, 2009
damn, check out the bok choy..
I was through (manhattan's) Chinatown today-- yes, i had to make the distinction since i now teach in flushing, queens-- nyc's other-- twice a week. i actually haven't been to manhattan's in while. I wanted to check out what produce was on the market. Really, i was looking for tomatoes. I bought them on mott st. [N of canal] the last few times-- edible and cheaper than anywhere else, on the vine, $1.00-1.20/lb. Instead, the vender i typically buy veg from had this gorgeous bok choy. Bok choy, actually, seemed to be the popular crop of the day, and in all sizes-- baby, small, medium, large. I opted of the baby because i just couldn't resist.. Take a look: could you?..
About bok choy: As i mentioned, bok choy comes in all different sizes. I tend to like the baby version of most chinese veg because, despite being a little bit pricier, they're usually sweeter and more tender, like most babies are..
I don't think i've ever seen bok choy actually growing in nature but i imagine it sprouts very close to wet, muddy grounds. Bok choy can be pretty sandy. You have to make sure to wash it thoroughly if you want to avoid that unexpected grainy crunch. This bok choy i bought didn't look too sandy, which is why i was willing to get it. Otherwise i could be quite turned off, thinking about how much work i would have to put in to clean it.
Here's what i did: i pulled most of the outer leaves off. If the core [my favorite, sweetest part] is somewhat thick i cut it, lengthwise, in half. Those [halved] pieces are good for caramelization because their 'innards', containing sugars, are directly exposed. i then washed them in cold water-- fill bowl with more than plenty of water to cover, swish around with hand in efforts to release dirt and transfer to colander. i ['only'] had to do this three times, which is good for bok choy. ..Five or six times or more can sometimes be necessary, no crying joke. Then i spun it dry-- i did this all in my greens washer. You want it dry to maximize caramelization, aka. flavor.
How i cooked it: heat a little oil in a pan til hot [pretty hot, or as hot as i was patient to wait for and that my 'nonstick' pan could handle]. Oil is not an option. Bok choy has a decent amount of water in it. You won't get good [or any] caramelization otherwise because the water that releases during cooking will prevent it. Plus, bok choy is pretty light, you need to savorize it a little. I then threw the bok choy in roughly a single layer in the pan, making sure the exposed halves had priority contact with the pan's surface. I let it cook for a few minutes as i, last minute, peeled and cut some carrots to go with. This is good too because some of the leaves' moisture can dry off in the meantime. Then i just threw the carrots atop and then a lid. The lid could completely cover the veg or could expose a little crack for some steam to escape. What you basically want is to sear it and steam it at the same time-- sear for flavor, steam for softness.
I was going to eat this with some tofu [as i'm in a little tofu phase at the moment.. and this is quite the appropriate match]. Usually i heat the tofu in it's own pan, but the pan i was using was the pan i typically cook my tofu in. So instead of using another, and having to wash another, i pushed the bok choy/carrot mix to the edges of the pan when nearly done and laid the tofu slabs in the middle to heat. Drizzled some soy sauce atop for some flava. And voila. A one-pot[/pan] meal. Easy peasy lemon squeezy-- no lemon, really though involved.
About bok choy: As i mentioned, bok choy comes in all different sizes. I tend to like the baby version of most chinese veg because, despite being a little bit pricier, they're usually sweeter and more tender, like most babies are..
I don't think i've ever seen bok choy actually growing in nature but i imagine it sprouts very close to wet, muddy grounds. Bok choy can be pretty sandy. You have to make sure to wash it thoroughly if you want to avoid that unexpected grainy crunch. This bok choy i bought didn't look too sandy, which is why i was willing to get it. Otherwise i could be quite turned off, thinking about how much work i would have to put in to clean it.
Here's what i did: i pulled most of the outer leaves off. If the core [my favorite, sweetest part] is somewhat thick i cut it, lengthwise, in half. Those [halved] pieces are good for caramelization because their 'innards', containing sugars, are directly exposed. i then washed them in cold water-- fill bowl with more than plenty of water to cover, swish around with hand in efforts to release dirt and transfer to colander. i ['only'] had to do this three times, which is good for bok choy. ..Five or six times or more can sometimes be necessary, no crying joke. Then i spun it dry-- i did this all in my greens washer. You want it dry to maximize caramelization, aka. flavor.
How i cooked it: heat a little oil in a pan til hot [pretty hot, or as hot as i was patient to wait for and that my 'nonstick' pan could handle]. Oil is not an option. Bok choy has a decent amount of water in it. You won't get good [or any] caramelization otherwise because the water that releases during cooking will prevent it. Plus, bok choy is pretty light, you need to savorize it a little. I then threw the bok choy in roughly a single layer in the pan, making sure the exposed halves had priority contact with the pan's surface. I let it cook for a few minutes as i, last minute, peeled and cut some carrots to go with. This is good too because some of the leaves' moisture can dry off in the meantime. Then i just threw the carrots atop and then a lid. The lid could completely cover the veg or could expose a little crack for some steam to escape. What you basically want is to sear it and steam it at the same time-- sear for flavor, steam for softness.
I was going to eat this with some tofu [as i'm in a little tofu phase at the moment.. and this is quite the appropriate match]. Usually i heat the tofu in it's own pan, but the pan i was using was the pan i typically cook my tofu in. So instead of using another, and having to wash another, i pushed the bok choy/carrot mix to the edges of the pan when nearly done and laid the tofu slabs in the middle to heat. Drizzled some soy sauce atop for some flava. And voila. A one-pot[/pan] meal. Easy peasy lemon squeezy-- no lemon, really though involved.
Thursday, October 1, 2009
when poor ain't so bad..
mmm.. cabbage...
There's been plenty of times when i desired cabbage but i never ended up making/preparing it because of the silly notion i had in my head that i would never be able to finish a full head-- I always ended up getting brussel sprouts instead, the delicacy ver$ion of cabbage, if you will. I was flipping through some cookbooks recently-- recipe searching for my latest project-- and i stumbled upon a gorgeous, saliva-inducing photo of roasted cabbage. I'm a big roaster when it comes to veg but [regular] cabbage never entered my mind. And especially with the weather having taken a turn or, rather, downfall, roasted cabbage seemed fittingly appropriate.
Cabbage is considered poor man's vegetable-- it's darn cheap. I bought my head for 59 cents a pound, which amounts to about less than $1.75 for a head around the size of average icebergs. But that price is when it wasn't on sale. I've seen it go as low as 29 cents on a regular weekly sale and probably lower during St. Patricks [Holi]Day.
So here's what you do:
Cabbage doesn't really need washing-- price aside, another nice feature. Peel off the outer, wilting layers and rinse. Cleaning, done. Cut head in half-- the cabbage's, that is, in case you got a lil confused-- cut through the core. Then take one half an just slice it vertically, core facing you, about 1/2 inch thick. The thickness doesn't have to be 1/2 inch, just remember: thicker slices will take longer to cook and you won't get as many slices, vice versa for thinner. A word about the core: I think everyone assumes the core is inedible but.. it's not. And as a poor [wo]man, it's nice not to waste. Plus, the core helps keep the slices together. Just trim the bottom of the core from where it was cut [as a means of cleaning-- exposed tends to absorb dirt etc.].
To cook: Drizzle/spray roasting pan with oil [I used canola]. Lay slices down. Drizzle/spray cabbage. Roasting the cabbage needs at least some oil: a) so it won't dry out, and b) so it's have a good savory taste. So fat-free-ers: get over it..
A note about the roasting pan: roasting pans are typically dark. A [light] cookie sheet doesn't really suffice. See, the idea of roasting is to get these puppies caramelized. To get good caramelization [burning of sugars and hence gaining incredible taste] you need high heat. Oven temps will can only get you so far-- it's the contact of the food to pan that does it. In a [few] word[s]: Use a dark roasting pan. It's ok if you use foil even though foil's light, the dark pan will get the foil hot enough.
O, I forgot to mention: oven temps. We're roasting.. For the most part, roasting begins at 400 degF, lowest. I set my oven to 411degF. That's my way of saying: why do oven temps always have to be in increments of 25deg or multiples of 5? Point: it doesn't. So, 411degF it was. Put pan with cabbage slices on lower third rack.
Once the cabbage seems sufficiently caramelized, I finish the cooking process by dripping some water over the cabbage so they'll get soft. Caramelization for taste [~15-20min or so], water for texture [~10min or so].
I ate this with carrots and tofu. I was in the mood for soft, cooked carrots to go with so instead of boiling/steaming [which would take more effort and cleaning] I roasted the carrots [sort of] as well. I cut and peeled them but covered them with a cabbage leaf, so they simultaneously steamed. As for the tofu, i sliced them and heated them in a pan and drizzled soy sauce to flavor them-- very simple.
What it looks like when done:
The underside/flipped over:
There's been plenty of times when i desired cabbage but i never ended up making/preparing it because of the silly notion i had in my head that i would never be able to finish a full head-- I always ended up getting brussel sprouts instead, the delicacy ver$ion of cabbage, if you will. I was flipping through some cookbooks recently-- recipe searching for my latest project-- and i stumbled upon a gorgeous, saliva-inducing photo of roasted cabbage. I'm a big roaster when it comes to veg but [regular] cabbage never entered my mind. And especially with the weather having taken a turn or, rather, downfall, roasted cabbage seemed fittingly appropriate.
Cabbage is considered poor man's vegetable-- it's darn cheap. I bought my head for 59 cents a pound, which amounts to about less than $1.75 for a head around the size of average icebergs. But that price is when it wasn't on sale. I've seen it go as low as 29 cents on a regular weekly sale and probably lower during St. Patricks [Holi]Day.
So here's what you do:
Cabbage doesn't really need washing-- price aside, another nice feature. Peel off the outer, wilting layers and rinse. Cleaning, done. Cut head in half-- the cabbage's, that is, in case you got a lil confused-- cut through the core. Then take one half an just slice it vertically, core facing you, about 1/2 inch thick. The thickness doesn't have to be 1/2 inch, just remember: thicker slices will take longer to cook and you won't get as many slices, vice versa for thinner. A word about the core: I think everyone assumes the core is inedible but.. it's not. And as a poor [wo]man, it's nice not to waste. Plus, the core helps keep the slices together. Just trim the bottom of the core from where it was cut [as a means of cleaning-- exposed tends to absorb dirt etc.].
To cook: Drizzle/spray roasting pan with oil [I used canola]. Lay slices down. Drizzle/spray cabbage. Roasting the cabbage needs at least some oil: a) so it won't dry out, and b) so it's have a good savory taste. So fat-free-ers: get over it..
A note about the roasting pan: roasting pans are typically dark. A [light] cookie sheet doesn't really suffice. See, the idea of roasting is to get these puppies caramelized. To get good caramelization [burning of sugars and hence gaining incredible taste] you need high heat. Oven temps will can only get you so far-- it's the contact of the food to pan that does it. In a [few] word[s]: Use a dark roasting pan. It's ok if you use foil even though foil's light, the dark pan will get the foil hot enough.
O, I forgot to mention: oven temps. We're roasting.. For the most part, roasting begins at 400 degF, lowest. I set my oven to 411degF. That's my way of saying: why do oven temps always have to be in increments of 25deg or multiples of 5? Point: it doesn't. So, 411degF it was. Put pan with cabbage slices on lower third rack.
Once the cabbage seems sufficiently caramelized, I finish the cooking process by dripping some water over the cabbage so they'll get soft. Caramelization for taste [~15-20min or so], water for texture [~10min or so].
I ate this with carrots and tofu. I was in the mood for soft, cooked carrots to go with so instead of boiling/steaming [which would take more effort and cleaning] I roasted the carrots [sort of] as well. I cut and peeled them but covered them with a cabbage leaf, so they simultaneously steamed. As for the tofu, i sliced them and heated them in a pan and drizzled soy sauce to flavor them-- very simple.
What it looks like when done:
The underside/flipped over:
Saturday, September 26, 2009
no lions, no tigers, and thankfully no *bear*s on this so-called mountain..
For this fall, i have a TTD [things-to-do] list. Hiking is one of them. I think i heard about places in north jersey/ny not uber far from the city so i did some research. nyc, i continue to learn, really is a cool place to live. I've been here for about 4.5 years now? and i think i'm finally starting to branch out.
I used to live in Folsom, CA, which they used to say was a good place to live because there were great things to do in every direction and it 'only' took about 2 hours: north there was napa, east there was tahoe, south there was sf, yosemite was not far either..
Perhaps the wholly concrete gotham proves likewise but better because there's stuff to do inside the city itself as well. Ouch folsom, but we still luvs u anyways. So in my research this is the trail i decided on:
Ramapo Torne/Raccoon Brook Hills Trail Loop from Reeves Meadow
One of the longer ones and/but moderate. The trails were rated: easy, moderate, difficult. Since i'm not totally a couch potato i thought moderate would be nice. And i thought, after probably hiking in moderate parts of yosemite, i'd be ok..
'Moderate', the guide said.. according to who?.. everest climbers?.. ha ha. ok, fine, maybe a lil dramatic but, c'mon man, it was hard. Hard, another word for 'Difficult', people.. Well, anyway, rockland county-- they don't call it that for nothing, that's foSho..
nonetheless..
i can't get over how happy i look. and why shouldn't i be? fresh air, trees, good company, working body.. luvIt.
..on the top of the mountain, or some part thereabouts.. procured a walking stick along the way..
..badass..
I used to live in Folsom, CA, which they used to say was a good place to live because there were great things to do in every direction and it 'only' took about 2 hours: north there was napa, east there was tahoe, south there was sf, yosemite was not far either..
Perhaps the wholly concrete gotham proves likewise but better because there's stuff to do inside the city itself as well. Ouch folsom, but we still luvs u anyways. So in my research this is the trail i decided on:
Ramapo Torne/Raccoon Brook Hills Trail Loop from Reeves Meadow
One of the longer ones and/but moderate. The trails were rated: easy, moderate, difficult. Since i'm not totally a couch potato i thought moderate would be nice. And i thought, after probably hiking in moderate parts of yosemite, i'd be ok..
'Moderate', the guide said.. according to who?.. everest climbers?.. ha ha. ok, fine, maybe a lil dramatic but, c'mon man, it was hard. Hard, another word for 'Difficult', people.. Well, anyway, rockland county-- they don't call it that for nothing, that's foSho..
nonetheless..
i can't get over how happy i look. and why shouldn't i be? fresh air, trees, good company, working body.. luvIt.
..on the top of the mountain, or some part thereabouts.. procured a walking stick along the way..
..badass..
Monday, September 7, 2009
Sunday, September 6, 2009
Tuesday, September 1, 2009
Sunday, August 23, 2009
Sunday, July 26, 2009
Thursday, July 2, 2009
summer's ['better-than-viagra'] rare jewels.
winter: i'm not a fan. summer: by far, is my fav.
..and tell me it doesn't just make you salivate just looking at these sticky, tender, ever-so-slightly sweet morsels of nature's goodness.. yum.. a little pricey, but doggone yum.. for a limited only folks.. so go out and get sum, ahem, some... yum, i mean.. [grin].
- the [u.square] farmers market is seemingly at its largest, packed, and abundantly color- and fruit-ful.
- daytime is sufficiently long enough to give you reason to be tired at night.
- and all the while you get to bounce in and out of the house without having to worry much, or at all, about clothing: covering up parts that won't get you arrested [for indecent exposure] is concern enough-- no hats, missing gloves, scarves, boots, leggings, sweaters, turtlenecks [if that's your fashion..], parkas.. layers upon layers of heavy. dead. weight.
- my other favorite of summer is/are: fresh figs. they're one of the most delicate fruits i know and are cherished, at least in my book [or on my taste palate], as they are available for only a limited number of weeks out of the entire year.
..and tell me it doesn't just make you salivate just looking at these sticky, tender, ever-so-slightly sweet morsels of nature's goodness.. yum.. a little pricey, but doggone yum.. for a limited only folks.. so go out and get sum, ahem, some... yum, i mean.. [grin].
Thursday, May 7, 2009
who says a sandwich can't be elegant?
i'm not speaking of anyone in particular [in regards to the post's title] but, at least in the household i grew up in, it's not something you would have for dinner-- too informal.
so yesterday i walked through chinatown and finally decided to buy a bundle of asparagus-- $1, can't beat that price. besides, it's still spring, asparagus season. the bundle i bought were pencil, maybe chopstick, thin. i currently don't have an opinion between thick or thin. thick is meater [duh], is juicier [duh squared], takes longer to cook [duh cubed], and has the option to be sliced in half lengthwise [duh to the fourth]..
today, i walked through the lower east side and passed this bialy shop on grand street [the one next to the doughnut plant]. i have to admit, i'm a little skeptical about the cleanliest of the place, but the 'flat-ish bread' with poppy seeds were alluring enough today that i caved and bought one-- $1.
so, put two and two together.. or actually, one and one to make two, together, and here you've [or i've] got an idea/base for dinner.
i was thinking soft cheese, like goat, warmed, to schmear on the bread and have the asparagus lay on but i didn't want to buy a log of cheese just for a schmear. so that's where the fried egg comes in-- equally, if not surpassingly, just as good-- protein and zero cholesterol/saturated fat [i used egg whites.. though i wouldn't be opposed to a whole egg with the yolk slightly undercooked and runny..].
then, in addition to just the sandwich, i wanted to add more color and flavor, hence the tomatoes and olives. the olives i got just a few days before while i was in fairway. they're tiny but good-- french, nicoise. i like my olives with pits.
hence you've got:
asparagus+fried egg sandwich with roasted tomato+olive salad
[i'm not sure if the second part is really a 'salad', but allow me to call it such anyway..]
1. roast/broil the asparagus in a little bit of oil along with the tomatoes. if the asparagus spears are of the fat kind, split the stem halves in half, lengthwise. when they're about done-- determined by the doneness of the asparagus..
2. heat a small pan with some oil and pour in 3 whisked egg whites [or however many whole/half eggs you want]. don't forget about the roasting veg. pull them out when done-- don't let either veg burn, especially the asparagus tips-- what a waste that would be, huh?
3. when they're ready, flip the eggs and turn off the fire. don't worry, they'll still be cooking 'cause the pan's still hot, this way though, you won't end up with dry eggs. after flippage, start to toast the sliced bread. butter generously.
4. assembleage: eggs on buttered bottoms. sprinkle salt. spread asparagus on top. sprinkle generously with freshly-ground pepper-- an absolute must. top with butter tops. then place tomatoes and olives on remainder of plate. salivate. then indulge.
so yesterday i walked through chinatown and finally decided to buy a bundle of asparagus-- $1, can't beat that price. besides, it's still spring, asparagus season. the bundle i bought were pencil, maybe chopstick, thin. i currently don't have an opinion between thick or thin. thick is meater [duh], is juicier [duh squared], takes longer to cook [duh cubed], and has the option to be sliced in half lengthwise [duh to the fourth]..
today, i walked through the lower east side and passed this bialy shop on grand street [the one next to the doughnut plant]. i have to admit, i'm a little skeptical about the cleanliest of the place, but the 'flat-ish bread' with poppy seeds were alluring enough today that i caved and bought one-- $1.
so, put two and two together.. or actually, one and one to make two, together, and here you've [or i've] got an idea/base for dinner.
i was thinking soft cheese, like goat, warmed, to schmear on the bread and have the asparagus lay on but i didn't want to buy a log of cheese just for a schmear. so that's where the fried egg comes in-- equally, if not surpassingly, just as good-- protein and zero cholesterol/saturated fat [i used egg whites.. though i wouldn't be opposed to a whole egg with the yolk slightly undercooked and runny..].
then, in addition to just the sandwich, i wanted to add more color and flavor, hence the tomatoes and olives. the olives i got just a few days before while i was in fairway. they're tiny but good-- french, nicoise. i like my olives with pits.
hence you've got:
asparagus+fried egg sandwich with roasted tomato+olive salad
[i'm not sure if the second part is really a 'salad', but allow me to call it such anyway..]
1. roast/broil the asparagus in a little bit of oil along with the tomatoes. if the asparagus spears are of the fat kind, split the stem halves in half, lengthwise. when they're about done-- determined by the doneness of the asparagus..
2. heat a small pan with some oil and pour in 3 whisked egg whites [or however many whole/half eggs you want]. don't forget about the roasting veg. pull them out when done-- don't let either veg burn, especially the asparagus tips-- what a waste that would be, huh?
3. when they're ready, flip the eggs and turn off the fire. don't worry, they'll still be cooking 'cause the pan's still hot, this way though, you won't end up with dry eggs. after flippage, start to toast the sliced bread. butter generously.
4. assembleage: eggs on buttered bottoms. sprinkle salt. spread asparagus on top. sprinkle generously with freshly-ground pepper-- an absolute must. top with butter tops. then place tomatoes and olives on remainder of plate. salivate. then indulge.
Thursday, April 23, 2009
Friday, April 17, 2009
it's what's for dinner.
Stuffed tomatoes on a bed of arugula salad.
There are a number of ways you can make this dish. i opted for what i think is likely the quickest method.
I cut off the tops of the tomatoes, gutted them, then broiled them a little so they could get a slight headstart in the cooking process before being stuffed.
Then i cooked/heated the filling.
I stuffed them, then topped with cheese.
Popped them back in the oven for some brownage.
And voila. placed atop an arugula salad and there you have a plate of delicious goodness.
There are a number of ways you can make this dish. i opted for what i think is likely the quickest method.
I cut off the tops of the tomatoes, gutted them, then broiled them a little so they could get a slight headstart in the cooking process before being stuffed.
Then i cooked/heated the filling.
I stuffed them, then topped with cheese.
Popped them back in the oven for some brownage.
And voila. placed atop an arugula salad and there you have a plate of delicious goodness.
Monday, February 23, 2009
Monday, February 9, 2009
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