Every summer I go on a major taco kick. Certain foods are like that for me. I make them over and over with different proteins and flavor combinations in the search for something that is better than, or at least … Continue reading
Last night my parents and I went to see Arabian Nights at Boscobel, an estate overlooking the Hudson River that plays host to an annual outdoor theatre festival. Before being summoned to the outdoor stage, it is tradition to have … Continue reading
Vegetable cream cheese and geology have a lot in common. That might sound strange, but hear me out. Clastic sedimentary rocks are made up of pieces (clasts) of rock that are cemented together by finer sediment called the matrix. Sound … Continue reading
I rely on food that can be made ahead and reheated when I need it. Two days a week I’m in class from 8:40am until 8pm and so there really isn’t time to cook. Plus, I hate buying lunch because … Continue reading
After Thanksgiving I go into an undeniable turkey and carb coma. Between potatoes, biscuits, meat, and pie, it’s all a little overwhelming. Cauliflower puree is a great way to lighten up the leftovers. It goes great with all of the … Continue reading
Sometimes during the summer, all I want to eat is vegetables. Red peppers, tomatoes, onions, carrots, cucumbers…. Sometimes I juice them and drink them all day long, and other times I make a big salad. This salad was pictured … Continue reading
Freshly picked tomatoes are dead sexy. Their skin is warm to the touch, smooth, and a rich red that screams to be bitten into. When you do, the flesh inside initially resists before giving way and melting in your mouth … Continue reading
I made this eggplant dip for my birthday dinner last night and it was a perfect addition to a greek themed meal. The dip is healthy, and a great option for people who have allergies or are vegan as it … Continue reading
Need a simple dinner that’s healthy and sure to wow?
- Cook a pot of rice.
- Sauté minced shallots and chives in butter over medium heat.
- Pat salmon dry, season, and place in a VERY hot pan with coconut or peanut oil skin side down.
- Throw spinach into pan with shallots and chives. Turn heat to simmer and stir.
- After 4 minutes flip salmon, cook for 1-2 minutes before removing to paper towels. This will produce rare salmon with crispy skin. To ensure crisp skin, use a flexible metal spatula and do not try to flip the salmon until it releases easily from the pan.
- Pour a little bit of warm cream into the spinach.
*Note: The skin is not only edible, but delicious. If you won’t at least try it you are reprehensible.
It finally feels like fall! Fall means fall food which is just about the most homey and comforting food there is. I turn to butternut squash, homemade pasta, hearty sauces, and bolder cuts of meat. Roasting butternut squash releases it’s natural sugar. It balance this out, it is important to layer on other flavors. In this recipe I used rosemary, thyme, and pumpkin seeds. I also recommend cayenne pepper.
Roasted Butternut Squash with Pumpkin Seeds (serves 2-3)
- 1 medium sized butternut squash or 2 packages of pre-peeled butternut squash
- 1/3 cup pumpkin seeds
- 1 tbsp fresh thyme
- olive oil
- Pre-heat oven to 400 F.
- Peel and cube squash.
- Toss with pumpkin seeds, thyme, olive oil, and salt to taste.
- Spread on lined baking sheet and bake for 20-25 minutes (turning with a wooden spoon after 10 minutes) or until soft.