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Anchovy & Squash Blossom Tagliatelle

22 Jun
Anchovy & Squash Blossom Tagliatelle

So I went to Italy recently and ate lots of good food and a few of those things were anchovy pizza. One of the best of the several versions I ate was a white pie with whole anchovies and squash blossoms. The taste of squash blossoms are pretty subtle and anchovies are not–understatement–but the former provides texture and the latter does the work on flavor.

Something I did not get to eat but sounded killer was tagliatelle with squash blossoms and botarga. Botarga is dried, aged fish roe, which issomething salty and fishy to pack a punch. Been looking for it since I got back home but the Italian Market came up empty and other leads fizzled out. Bummer. Anchovies make a decent enough substitute in a pinch.

I did get some squash blossoms, from my mom’s garden. Dudes, my mom’s garden! The farmers market is a bourgeois indulgence as far as produce needs go. Looking forward to cooking with all the other stuff when it starts coming in.

In the meantime, we have this dish.
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Posted by on June 22, 2012 in dinner, fry, Inspiration, quick, recipes, sautee

 

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Lazy Man’s Patty Melt

13 Jun
Lazy Man’s Patty Melt

Sometimes, life can just kick the ever loving crap out of you.  We’ve all been there.  You walk into work and there is magically a brand new deadline of tomorrow for a mountain of work that you were not privy to previously.  It’s days like these that call for a meal like this one.  When I feel chained to my desk I dream about going home and grilling something.  The promise of fire and fresh air help get me through.

I chose to do the onions in the cast iron on the grill too.  They cooked up pretty quickly and it made it so there was next to no cleanup for this recipe.  I brushed some oil on the bread and toasted it right alongside the burger cooking.  This one was simple and fun.  Sometimes you see a patty melt slathered with russian dressing.  I’m not a fan of it that way so I didn’t use it in the recipe.

 

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Posted by on June 13, 2012 in dinner, grill, lunch, quick, recipes

 

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Vegan Goat Cheese

10 May
Vegan Goat Cheese

Off the bat, I want to say that this recipe is not mine.  I didn’t envision it or invent it yet when I came across it, I became oddly interested.  As a fan of almost all foods (save for scrapple) the concept of making something known and common, aka goat cheese out of something that would cater to those with dietary restrictions really interested me.  What would its texture be like?  How would its flavor compare to actual goat cheese?  Would it be much healthier?  How would I feel after eating it?  The questions began to circle in my mind and by that point, the ball had started rolling, I was doing it.  Full steam ahead.

Part of the reason that I feel comfortable writing software is that when I encounter a situation where a solution does not exist, I just create it.  I never got the same feeling from electrical engineering.  I really thought it was great to study in school but for the most part, I was using off the shelf components or modules that had already been designed and tested.  Naturally there are an infinite amount of ways to connect these components in different configurations but I always felt like I was working inside some pre-defined box.  If I would have known then that I preferred abstract thinking, I would have studied computer science from the get go.

How does this relate to vegan goat cheese?  We’re human beings and we make things.  If something doesn’t exist, we just create it.  Just because you don’t eat dairy doesn’t mean you shouldn’t enjoy in the tangy rich texture of goat cheese.  You just invent a new way to have it.  That’s why this recipe appealed to me.  It was very creative.  Also, it was pretty simple, a bonus for anyone who’s ever struggled over something in the kitchen.

The original recipe can be found here.  Special thanks to C’est La Vegan for the recipe.

 

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Posted by on May 10, 2012 in appetizer, bake, recipes

 

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Spinach Toasted Walnuts Cheese

12 Apr
Spinach Toasted Walnuts Cheese

A little off schedule for today’s post.  You’ll have to excuse me, I’m bound for Canada.  I have some good friends who live in Edmonton and I haven’t been up there in a while.  It was high time to head on back.

Today’s recipe is, like many that we like to feature here, very simple.  It’s only got a handful of ingredients and it comes together very quickly.  If you omit the cheese, or substitute it for a vegan variety, you’ll naturally have yourself a vegan dish.  This is full of a ton of protein and it just tastes very fresh and healthy.  Toss this over rice if you want to add a little bulk to the menu.

 

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Posted by on April 12, 2012 in recipes, sautee

 

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Basil Peanut Pesto

05 Apr
Basil Peanut Pesto

Am I missing the secret stash of cheap pine nuts or something?  Honestly, I have no idea why those damn things are so expensive.  Are we in the middle of the great pine nut shortage?  Was there a great fire that took out a great portion of the pine trees in our country.  I just don’t remember them ever being this pricey.

So, in these seemingly hard times, you find an alternative.  I think the peanut is a wonderful substitute and gives a very fun flavor to this pesto.  It’s also a heck of a lot cheaper.  Get your food processor out and go to town.

 

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Posted by on April 5, 2012 in quick, raw, recipes

 

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