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Monthly Archives: January 2012

beet and orange salad

January 30, 2012
somethin' on the side, the underwear diet
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I hate making beets. They make a mess and stain everything and it makes me want to scream. But I love eating the damn things. So every once in a while, when I summon the courage to combat their ruby juices, I combine them with bold flavors for a refreshing salad.

Roast the beets: wrap tightly in foil, roast in a 400-degree oven for 45 minutes, or until easily pierced with a knife. Allow to cool in the foil, and then rub off the skins with the foil.

Slice the beets and arrange on a plate with orange segments, feta cheese and capers. Drizzle with vinegar and extra-virgin olive oil, and season with S & P.

And just remember that all of your–ahem–bathroom activities will be tainted with the color purple for at least half a day. If you’re okay with that, start eating some beets. The best part? They’re good for you.

fancy football feast: the finale

January 28, 2012
appeteaser
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Avocado is my favorite fruit (you heard me) and guacamole is The Ultimate Dip. It’s ridiculously easy to prepare and can be tailored in many ways to make a unique dip that suites your taste. For me, minimalism reigns.

Mash up Hass avocados with fresh chopped cilantro, fresh lime juice and salt. That’s it.

Smear the guacamole on top of the crostini and top with shrimp (these were tossed with oil, S & P, roasted for 5 minutes in a 400-degree Fahrenheit oven, and then sliced in half horizontally).

fancy football feast: part two

January 27, 2012
appeteaser
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The hummus was spicy, as requested, so I guess that gave the crostini spread just a hint of masculinity.

In a food processor, puree a can of chick peas (rinsed well), tahini (sesame paste), chipotles in adobo (a little goes a long way), lime juice (fresh, thank you), fresh cilantro (why am I still using parenthesis?), garlic, and salt.

And there you have it! Is it hummus, really? Is it basically just a dip? Who the hell cares–it’s damn tasty.

fancy football feast: part one

January 26, 2012
appeteaser
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I promised to make something manly for the Super Bowl because I made this last weekend during the playoffs:

This crostini spread served as both the appetizers and the main course. Instead of arranging the toppings on the toasted ciabatta bread, I served everything separately so that we could experiment (though I did make strong suggestions as to what to do with it all).

Step one: thinly slice a baguette of your choice, drizzle with extra-virgin olive oil, and season with S & P. Toast the oven until golden around the edges.

Next: homemade butter:

In a food processor, whirl together heavy cream with salt until it thickens and then separates into solids and liquid (click here for the original post on homemade butter and a link to a helpful video). Pour out the liquid, add water, and give it a whirl. Drain the cloudy water again and repeat this process until the water runs close to clear.

Slather on the crostini and top with thinly sliced radishes and a sprinkle of salt.