Monthly Archives: November 2012

Haloumi Salad with Tabbouleh and Cucumbers

This salad turned out terrific. It was my attempt to recreate a salad I had a couple weeks ago at Room 11, one of my favorite wine bars. Things I remembered from that salad: pine nuts, haloumi, tabbouleh, lemony flavor. I’d say it succeeded on all those counts. Basically, I made two different salads, combined them, and grilled some lemons and haloumi and put them on top.

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Filed under salads, vegetarian

Asparagus with Hollandaise

Beyond cheese and grunt work, this was my major contribution to this year’s Porvaznik family Thanksgiving. I was pleased that the sauce turned out so well, as I’ve had some issues with hollandaise over the years. This Alton Brown recipe is a keeper. The key is to not let it get too hot – I ended up removing it from heat even more than the recipe recommended.

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Chicken Francese

John was randomly craving this dish, which I haven’t had since my Arthur Avenue days. I figured it couldn’t be too hard to make, and I was right. It’s very similar to picatta, but with more of an eggy coating (and no capers). I based this on a Tyler Florence recipe.

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Basic Mac and Cheese

A good, simple mac and cheese from a Thanksgiving cookbook I got in the mail. Sorry for the lack of photo, but it comes out pretty-looking, I promise.

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Filed under pasta dishes, vegetarian

Spicy Ale Shrimp

Basically, a more involved take on shrimp cocktail.

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Barley, Kale and Beet Salad

This recipe from Bon Appetit was quite nice (if kind of time consuming) but it’s clear why they recommend the golden beets. Regular ones make it look kinda gross. Pictured with spicy ale shrimp (recipe to follow).

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Mexican Chicken Meatball Soup

I thought this recipe was only ok (mostly because of my own substitutions) but John was all about it. It’s a little time consuming but soothing. I though it needed a little orzo or pasta or something to round it out. I also had to bake the meatballs because I tried cooking them in the soup as the recipe suggested and they just fell apart. If you can find sour oranges, yay – I followed the substitution of half orange half lime.

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