Cilantro Guacamole
Posted on 1 June 2010 | 2 responses
Yay for holiday weekends! And it was an absolutely gorgeous one. I think a lot of people went out of town, which was awesome for us. Crowds at the farmers market, even though we went there really late, were surprisingly light so I was able to wander around somewhat aimlessly looking at all of the produce. A few farmers even had oro blanco this late in the year, but I’ll have to experiment with marmalade another time.
No, this weekend was made for guacamole. And it probably doesn’t hurt that it’s the peak of avocado season.
I grabbed some tiny avocados from one farmer — I must not have been the only one with this idea — and jogged back a few stalls to grab the last bunch of cilantro. I wasn’t kidding when I said that we went to the farmers market late.
Before I knew anything about food, I tasted different dishes and thought that they were the most amazing things I had ever had. Ever. Until I finally figured that these dishes all had one ingredient in common: cilantro.
(I really, really, really don’t understand you people who think that cilantro tastes like soap — although I suppose it smells vaguely LifeBuoy-y when minced — because all I taste in cilantro is fresh citrus yummy goodness! And maybe a little Zest thrown in for good measure.)
Tasty treats
Posted on 28 May 2010 | Comments Off on Tasty treats
- I may be obsessed with making ribs. (Cooking Light)
- Or with learning how to grind meat at home to make burgers. (The New York Times)
- Yep, definitely obsessed with the ribs. (Food & Wine)
- Yay cilantro! (NPR)
- I’ll be enjoying some rose this weekend, but sweet tea with vodka and lemonade sounds mighty tasty. (YumSugar)
Mediterranean Pasta Salad
Posted on 25 May 2010 | Comments Off on Mediterranean Pasta Salad
I don’t like pasta salads, unless they somehow include mayonnaise and elbow macaroni. Maybe I even actively dislike them. The noodles are usually all rubbery and slimy; the dressings tend to be excessive and oily. And there’s rarely enough vegetables to be considered a salad salad. So you’re usually left with a overcooked pasta-y grody mess.
And that’s exactly what happened with this pasta salad.
This recipe is from a dinner party hosted by a member of my supper club — her theme was summer salads. I choose the two salads with the most similar ingredient lists: mediterranean pasta salad and greek salad. The greek salad (with a few modifications) actually sounded really good. The pasta salad? Sounded good in concept and, you know, without the rinsed pasta.
I mean, what’s there not to like in this dish? (besides the rinsed pasta) Love balsamic and dijon! Love basil and pepperocinis! And, come on, TWO kinds of cheese? Yum!
Tasty treats
Posted on 21 May 2010 | Comments Off on Tasty treats
- I’m not kidding. I need to make my own granola bars already. (The New York Times)
- Since it is one of my favorite Thai dishes, maybe I should just learn how to make Pad Kee Mao. Even if it means that I have to buy fish sauce. Ew! (Chow)
- When Matt gets sick of his so-called low-carb diet, I am going to be right there with this recipe. (Cooking Light)
- I think I hate sun-dried tomatoes, but maybe the spiciness of the arugula will overpower it. Oh well, with a recipe this easy, it’s worth a shot. (Chow)
Black Forest Preserves
Posted on 18 May 2010 | 5 responses
Look, I know that I made preserves last week too. But how could I not make this after 1. it had chocolate in it and 2. cherries were finally in season! Spring has been slow coming to the Bay Area this year and I feared that stone fruits would never show up.
So, please, indulge me.
I was also ludicrously excited to make this ahead of a few birthday celebrations coming up. Two birthdays; one stone pit.
Cherry pitter? I don’t need no stinking cherry pitter. I squished each cherry until it yielded its pit. Maybe not pretty, but quick(ish) and efficient.
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