Sunday, May 10, 2009
Inspired by Foodblogga, I requested bagels with lox and cream cheese for breakfast today. The bagels weren't New York City good, but they were very good Grist Mill bagels. The chives were from our yard. And the dill was organic baby dill from the grocery store--the kind that comes in that little plastic clamshell. And the whole deal was lovingly prepared by Michael.
I love a good fish taco. A good fish taco has cabbage and lime and a lightly panfried whitefish of some sort. The one shown here was made with tilapia. We buy it rock hard frozen to ensure that it is truly fresh, not inland "fresh." Ew. The guacamole isn't completely necessary, but it brings a certain richness and lovely texture.
Sunday, May 3, 2009
I love carrot and raisin salad. I grew up eating it with Miracle Whip. But these days I prefer to use a vinaigrette. Today I experimented by using paprika, cumin, cinnamon, and cayenne to flavor the whole thing. And the vinaigrette was lemon juice and olive oil--applied with a light hand. I also added very thinly sliced celery. It is beautiful to look at and crunchy, healthy, and satisfying to eat. I have recently put on a little weight due to end-of-semester stress and busyness, and I'm hoping that by eating more vegies this week and cutting down on the alcoholic beverages and fatty desserts I'll drop those pesky pounds.
Garbage pizza is adorned with ingredients that, if you were to wait a few more days, would end up in the garbage. In this case, I had mascarpone cheese, feta, and mozzarella--all in a partially used state. In other words, they were going to go bad if I didn't use them soon. The sundried tomatoes were purchased for the purpose, to complement the cheeses I had on hand. Not really. I really wanted to make a goat cheese and sundried tomato pizza, but while I was at the store contemplating the goat cheese, I though, ooh, I better use up that other cheese first.
The dough was a bit of an experiment too. I recently saw an episode of America's Test Kitchen on PBS where they made a pizza dough that was very wet. I attempted to replicate that, without, of course, looking up the recipe. It turned out pretty much like I thought it would. With this kind of dough, there's no point in trying to put in on a pizza peel and slide it into the oven. It would never make it. Instead, you spread it out in a rectangular pan with a Silpat and a liberal amount of olive oil. You "bake it off" (as the chefs on TV say) for about 10 minutes. Then you top it with the ingredients you like. Tomato sauce optional.