29lives:

Tandoori-roasted cauliflower.

{6.20.13, New York City}

Reblogging this Instagram from my other Tumblr - I made this tandoori-roasted cauliflower today! It was beautiful & easy (marinated it overnight), but the tandoori/yogurt marinade didn’t exactly seep through to the center. And the cauliflower was still a bit hard. I read some other comments suggesting that it gets better if you break it down into florets at some point, but the presentation isn’t quite as dramatic. Definitely worth trying again as an innovative vegetarian dish. 

{6.18.13, New York City}

A great Waitrose recipe, simplified: mix cooked quinoa + boiled frozen peas + crumbled feta + chopped chives + chopped mint + some lemon juice + a sprinkle of lemon zest in any proportion you please. Enjoy your vegetarian dinner with the highest proportion of ease to deliciousness.

“If you have a rug and a field, you can make a picnic out of a cake and a bottle of ginger beer. The only truly essential thing is that it shouldn’t rain until a few minutes before the end and that there should be something to cut - a whole pork pie, a sexy Camembert, or perhaps a carefully chosen melon. If everything is ready-portioned the event doesn’t seem quite the same.

But if we are talking about perfection, then there have to be buttercups, too, a spotless cloth or chequered car rug of some sort, and preferably some calm water nearby in the shape of a stream or pond. And I really think there should be a fruitcake involved somewhere. But when it comes to the great British picnic, anything else is a bonus.”

{6.17.13, New York City}

Not necessarily the most gorgeous picture or meal, but this “Souffléd courgette and ricotta omelette” was actually pretty delicious. I got the recipe from Waitrose magazine, the production of a certain beautiful English grocery store, and this was the first recipe I have completed from my collection of Waitrose tear-outs and photos and even collages of Pippa Middleton’s face…I must have seemed manic. This was supposed to be more soufflé-like and fluffy and the magazine picture makes what is an omelette look more like a dutch baby pancake, but I couldn’t get stiff egg whites for the life of me. I’ve never done it by hand, and I don’t have a mixer in this apartment. Maybe next Sunday I’ll try it again, considering the other steps are very easy. All in all, a very quick & veggie-ful meal for one. 

Souffléd courgette and ricotta omelette
Serves: 1; Prepare: 15 min; Cook: 10 min

- 50 g (about ½ cup) ricotta cheese
- 2 large eggs, separated
- 1 small zucchini, grated
- 2 tbsp basil leaves, roughly chopped
- 2 tbsp grated parmesan cheese
- 1 tsp unsalted butter

Preheat an oven/small oven to broil on high. Mix the ricotta, egg yolks, zucchini, basil, and 1 tbsp of parmesan in a bowl and season. In a second bowl, whisk the egg whites to stiff peaks (IF YOU CAN). Stir in about ¼ of the egg white into the zucchini/egg mix, then gently fold the rest through (this is the part where you make a soufflé…).

Heat butter in a small ovenproof frying pan over a medium heat. Tip in the mixture and fry for 3-4 minutes. Sprinkle remaining parmesan, then broil for a final 2 minutes. Serve immediately with some side salad if you want to.

~ 450 cal/omelette. OM NOM NOM. 

xfrozen-frosticlesx:

gastrogirl:

the cuban grilled cheese.

my childhood flashed before my eyes

(via weebapologism-deactivated201611)

{6.16.13, New York CIty}

Today I completed another back-breaking grocery shopping trip for the week, and was possessed by the idea of making this recipe for bowties with sugar snap peas, mint, lemon and ricotta by Smitten Kitchen (may thy stove be blessed with eternal life). But I didn’t buy sugar snap peas. I bought “organic sweet peas.” They’re too big, see? And not very sweet, more harsh and stringy. So, it looks beautiful & everything tasted beautiful…this was the first pasta dish I’ve ever made where I couldn’t stop eating the pasta…except for the peas, which I chucked. Lessons: love ricotta. Be ricotta. Never go grocery shopping with someone else, because you will get distracted/feel rushed out of your normal *stare at each thing for ten minutes* routine and buy the wrong item. Yes, I just blamed my friend for everything.

{6.16.13, New York City}

Made this big batch of chicken salad, which was really easy because the clever women who write Dinner Was Delicious allow you to go ahead and tear up a rotisserie chicken for it. Stores for 4 days? Great. Delicious? Yes. How many times I will be able to eat it before I get sick of it/pawn it off on my coworkers? Unknown. Recipe here. 

If agreed to, the changes’ impact would go beyond semantics. According to a documentary by France’s TV 5 last year, three quarters of France’s 150,000 restaurants served frozen or pre-made meals. Some establishments even offered ready-made meals endorsed by famous chefs as “house specialties.” A separate union study revealed that up to 67% of food establishments currently considered restaurants would be willing to replace ready-made meals with freshly cooked food if it meant holding on to the “restaurant” title. The Synhorcat union claims that the move could also result in 27, 000 new jobs as restaurants would have to employ more people to prepare the food.

epicureanapparel:

An incredible spread with incredible friends. Running out of time for #dinnerontheroof, West Vilage edition (at mc’s house)

(via foodcurated)