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.
Monthly Archives: November 2012
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.
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.
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.