In guest on September 14, 2014 at 10:38 pm
this is totally cheating because i didn’t make it, but i ate it! does that count??
plus, who doesn’t love oogling fabulous mini party food?
mini burgers, both meat and veggie (thank you!) and little cups of french fries pre-loaded with ketchup.
can you believe the mini solo cups? i die!
and homemade pumpkin-cinnamon-sugar mini donuts.
my friends are the host/hostess with the mostess.
In dinner on September 7, 2014 at 4:56 pm
this is one of my favorite savory combinations of flavors – tuna salad and a super ripe, juicy tomato.
if i were in a fancy restaurant, i’d call this a deconstructed tuna salad sandwich (to continue the metaphor, i also served it with toasted, buttered garlic bread), but i prefer to think of this as a super retro salad that you’d see in a cookbook from the 50s or 60s when they were all into this kind of thing.
it’s also SO SIMPLE but because it’s plated up all fancy, it feels a little more like a real dinner than a plain old tuna sandwich would. and quite healthy, too. (especially if you skip the bread…)
so, the base is mixed herbs and salad greens with cubed avocado and a rice wine and shallot vinaigrette.
the tuna salad has mayo, garlic powder, salt & pepper, relish and capers. nice and simple. i use a lot less mayo for this application that i would for a sandwich. it doesn’t need to stick together as well here.
most important is to first core your tomatoes, and then cut through them just enough that they open like flowers but stay connected to hold the tuna salad.
In spot on August 9, 2014 at 9:23 pm
we recently took a cajun cooking class at the cambridge school of culinary arts (thanks, grandma!) and it was a blast!
i would absolutely recommend it to anyone. there wasn’t a ton of “instruction,” per se, but the chef leading the course was very knowledgable and helpful and got people of all skill levels engaged in cooking.
besides eating all the great food we prepared, i think our favorite part was getting to spend an evening playing in a fully stocked industrial kitchen, with every tool and ingredient you’d want available.
i was assigned the muffuletta sandwich.
of course, cured meats aren’t usually in my diet, but the takeaway really was the filling you make with olives, anchovies, capers, celery, red pepper, lots of herbs and olive oil. definitely making that again and serving it over anything (especially fish!).
for those wondering about dietary restrictions, this particular class had no vegetarian dishes, but the majority were made with shrimp or crab (which don’t have faces!). the school does offer specifically vegetarian classes.