Birthday celebrations kicking off early with Sirs Ian McKellen and Patrick Stewart in Waiting for Godot. Fantastic performances, though that bastard never showed.
Author: cochrancj
I am an American expat who loves to explore the world through the plate and is always curious to learn more.
Asian Pear & Celery Salad
This is a nice little bright salad that is quick to whip up and uses the best that Fall has to offer. It’s fresh, goes with pretty much anything, and makes a great accompaniment to something light – like the pictured Spicy Tuna Cakes from the soon-to-make-it-to-my-hot-little-hands cookbook Nom Nom Paleo: Food For Humans. If this recipe (and everything on author Michelle Tam’s site, really – she’s never steered me wrong) is any indication, I’ll be cooking each and every dish from the book – and loving them.
And yes, that’s a snowman tuna cake, thankyouverymuch. Because I’m an adult, and have adulty things, like non winter-related cupcake tins.
Asian Pear & Celery Salad
4 stalks celery, cut on a bias
1/2 an Asian pear, cut into bite-sized pieces
2 Tbsp. cilantro, chopped
Dressing
2 tsp. rice vinegar
Zest of 1 lime
2 Tbsp. grapeseed (or other neutral) oil
Big pinch Kosher salt
As you cut the things that need cutting, add to a medium bowl. In a separate small bowl, whisk together the dressing ingredients. Add dressing to salad and toss.
Serves 2 for dinner as a light side or 1 for lunch as a nice sized salad.
This would most likely also be tasty with a tangle of pecorino romano or other aged hard cheese added before serving, with a few cracks of black pepper.
December 13, 2013
Pie dealers
December 12, 2013
After ripping apart 2 closets, 2 bookcases & a bunch of random places in the house, I finally found mom’s recipe box. Whoo hoo!
December 11, 2013
Twinkle toes. Such grace he has (while lying down).
December 10, 2013
Well, shit. Lest anyone, anywhere out there think I lead a Pinterest board life … this happens. Luckily, the mailman buzzed my door before things caught on fire. The living room/kitchen smells atrocious. And there goes 2 full meals’ worth of roast. Boo.
December 9, 2013
I’m glad to see this house is crazybananas with the holiday spirit – they’ve had candy canes out since the weather was hot.
December 8, 2013
14th St.
December 7, 2013
Abacus extravaganza.
Brussels Sprouts with Bourbon, Apple & Fennel
I KNOW… I’m the WORST. More brussels sprouts. Just what you needed in your life.
But they are! I’m a long standing member of the brussels sprouts evangelical committee and I’m here to tell you: brussels sprouts are fantastic if you cook them right. Nutty, delicate, hearty, and comforting all at once – brussels can become the backbone of your fall and winter larder.
And I’m calling this recipe paleo-friendly, even though it has Honey Jack. A belt won’t kill you 🙂 If you don’t want/don’t have bourbon in your life, just omit – life will go on and your dish will still taste magnificent.
Brussels Sprouts with Bourbon, Apple & Fennel
4 cups shredded fresh brussels sprouts
3 Tbsp. ghee
1/2 Fuji apple
1 bulb fennel
Apple cider vinegar (Dr. Bronner’s is the best)
Honey Jack
Kosher salt & black pepper
Set your broiler to high. If your brussels are pre-shredded, spread out on a cookie sheet wrapped in tin foil. If not, shred (I use the shredding disc of my food processor) first. Melt 2 Tbsp. of the ghee.
Spread the melted ghee over your brussels, toss with your hands to combine, and hit with salt & pepper.
Broil 10-15 minutes – tossing every 5 minutes or so to avoid scorching – or until browned at the edges and threatening to burn.
While your brussels are browning, slice the apple and fennel thinly. Add to a large pan over medium heat, along with the last Tablespoon of ghee. Hit with some salt and pepper and sautee until beginning to brown.
Turn the heat down to medium low and add 2 caps of vinegar and a glug of Honey Jack. Stir and sautee until tender and browned and the brussels are done.
Combine everything in a large bowl and toss to combine. Taste for seasoning. I hit with another 3 caps vinegar, salt & pepper. You’re looking for nice bright tastes here. Something bold.
Serve alongside something like a nice smoky pot roast. Serves 2 for dinner + 1 for lunch.
Gastography 