Posts tagged Salad
Wednesday, April 2, 2014

abc kitchen’s carrot avocado salad

image

I was lucky to do a trail at ABC Kitchen about a year ago. It was made through a connection of a friend who kindly arranged for me to come in for a day. Normally, ABC Kitchen only lets culinary school graduates in their kitchen, but they made a special exception for me, or so I was told. Years ago, the drama department at Carnegie Mellon bent the rules for me as well, letting me take some classes in their closed-to-non-majors program. I’d like to say I have amazing powers of persuasion but that would be wishful thinking; I think I just got lucky. In any case, I got to take classes with this guy among other talented folks, and I’m tickled pink that he’s doing so well. Go Josh!

I had hoped, before my trail, that I was going to impress the ABC Kitchen folks so much with my work ethic and dedication that they’d let me come in for a stage, if only for a few weeks. I wore my kitchen clogs, got my knives sharpened, and even brought tweezers (for plating) in my knife bag. I fancied myself very prepared.

Continue reading abc kitchen’s carrot avocado salad.

Tuesday, November 5, 2013

pan-seared branzino with orange-fennel salad

Debating blogging this. One of our favorite dinners and I never seem to take this in daytime. So the result is a poorly lit photo. It is however remarkably good.

These days I test my recipes when I have time to test them – which is not nearly as often I want to, or at a time of day that’s convenient. When I feel that I’ve made enough progress for the day in my other work, if there are enough working brain cells in my head, I turn to food that inspires me, ideas I want to play with. I miss the days when I could test recipes in the morning, with perfect, ample light streaming through the window, but in the real world where you have to pay various bills (and that apartment you just plunked some money on), you do what it takes to make your life sustainable.

It’s not lost on me that a good picture will make it more likely for a reader to click on a post. I’m not even talking about getting more eyeballs, or traffic, or comments, or “likes”. I’m talking about trying to convince a reader that a dish is not only worth his time and effort, but also one he’ll want to make for dinner over and over again. We all know that a good picture is usually one taken in daylight. It’s the single most important thing you can do to improve your food photography, says every food photographer worth his salt. And yet, here I am taking iPhone (no less!) pictures of my messy plate trying to convince you to make this for dinner tonight. How am I doing?

Continue reading pan-seared branzino with orange-fennel salad.

See more: Seafood, , ,
Thursday, June 27, 2013

summer potato salad

Leftover potato and spring vegetable salad for lunch while I take a break from cooking and invoice my client. Sugar snap peas, radishes, spring onions and parsley in a yogurt-olive-oil-Dijon dressing. #privatechefmonth

Yesterday, in a 5-4 landmark ruling, the Supreme Court struck down the 1996 Defense of Marriage Act and effectively allowed marriage equality in the state of California.

Also, there’s this potato salad.

Continue reading summer potato salad.

Wednesday, April 3, 2013

my favorite tuna salad

Working lunch. #nofilter

I get emails from time to time asking me what I, as someone who works from home mostly, eats for lunch. I can tell you this much: it’s not glamorous. Often, I’m so busy that I barely have time to toast a piece of bread and spread some peanut butter over it, and lots of recipes I test don’t a proper lunch make, unless you want to argue that cake, especially if it includes a vegetable or two, can be justified as lunch.

There have been times, I’ll admit, to heating up Trader Joe’s chana masala, and before you shake your DIY finger at me in judgement, I just would like to say: Trader Joe’s makes a mean chana masala. How? I don’t know, but they do.

Generally, it’s not uncommon for me to be reheating whatever dinner leftovers we have, and unlike my husband, I love leftovers. Of course, as a last resort (or an insanely strong banh mi craving), there’s always take out.

On days when I allow myself to take a wee break to compose my lunch, there’s a fun trip through the pantry. I’m generally good at cobbling together a decent lunch for myself when time allows. Today was one such day. And I decided to make myself my favorite tuna salad.

Continue reading my favorite tuna salad.

See more: Salad, , , ,
Thursday, January 10, 2013

citrus salad with creamy poppy seed dressing

citrus salad with creamy poppyseed dressing

I know: a salad in January is so cliché, but I promise, I’m not here to sell you some diet plan, or urge you to eat healthier, or stop baking cookies and cake. It’s winter after all, and turning my oven on keeps the house warmer. Besides, I like cookies and cake so much, I’ve never been one to stop eating sweets once the New Year turns up. My mantra is the same as it’s always been: eat what you want to eat and be happy. Life is too short otherwise.

We tend to eat a lot of citrus this time of year. I suspect you do too because there’s not that much other fruit around that excites. It feels warmer, sunnier just eating an orange segment; it’s a good antidote to puffy coats, hats, and scarves. We stockpile our citrus: oranges, clementines, grapefruit all sitting in the crisper at the same time. I like having options; who knows what I’ll feel like eating for a snack? And oftentimes we cut up citrus into this salad to give this one and that one a break.

Continue reading citrus salad with creamy poppy seed dressing.

Tuesday, May 24, 2011

asparagus caesar salad

asparagus caesar salad

Poor Caesar salad. For the remainder of Spring and all of Summer it’s filed away, not once remembered. We think of it only when the weather turns on us – cold rain becomes an everyday thing, sweaters and scarves emerge, and we put away iced coffee and leave home clutching our thermal mug full of the hot stuff.

I, for one, lament this unceremonious Caesar salad dismissal. I miss the emulsion of lemon, garlic, Parmesan, anchovy, and olive oil, and could eat it practically every day. I’ve been known to make this slurry and slather it on a thick piece of country bread. It’s so good, so potent, so unapologetically bold – it’s not some small-time vinaigrette, delicately coating your salad leaves.

Continue reading asparagus caesar salad.