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Health, Hedonism & All the Delicious Things In Between
Monthly Archives: August 2012
Corn Tartar Sauce
Makes about 1 cup
1 ear of corn, shucked
1 tablespoon finely minced shallot
1 tablespoon finely chopped fresh chives
1 teaspoon chopped fresh thyme leaves
½ cup mayonnaise
1 heaping tablespoon Dijon mustard
1 teaspoon white wine vinegar
1. Carefully cut the kernels off the ear of corn and reserve in a small mixing bowl.
2. Add the remaining ingredients and stir to combine. Season with sea salt and serve alongside fried calamari, fish cakes, or whatever deliciousness comes out of your summer kitchen.… Continue Reading
For someone who loves small plates, condiments, and general grazing as much as I do, it’s surprising that I haven’t warmed up to baba ganoush over the years. It’s one of those dishes that is pretty inconsistent from restaurant to restaurant, and the store bought versions really don’t pass muster in the same way that a Sabra hummus does for the real thing.
Since texture seems to be the root of most of my phobias – fruit, wool turtlenecks, snakes – I’ll chalk it up to that. Eggplant, when roasted whole for a long period of time, tends to turn to mush.… Continue Reading
I can’t believe nearly three years have passed since I left that midtown Manhattan high-rise in favor of the good life working from home, wondering where my next paycheck would come from. It took a while to acclimate to new measures of productiveness. I may have spent half the day in my cubical emailing friends youtube videos like this and this, and reading the last 30 posts in Suri’s Burn Book. But now I’m not wasting corporate America’s time, just my own. So any internet rampage, even the ones on the subject of food, just feels frivolous.
One of my favorite new routines, the kind that mixes productiveness and pleasure, is the mid-week business lunch.… Continue Reading
Print Homemade Chicken Sausage Patties with Olives and Oregano
Serving Size: Makes 12 patties
Making your own sausage patties is super easy. You don't have to worry about casing or grinding your own meat. Simply choose whatever pre-ground protein you want and then let your mind run wild with flavor combinations. These chicken sausages (also great with turkey) are Greek-inspired with olives, oregano, and lemon zest. If I could eat pita, I would stuff them inside of one with herbed yogurt and slaw. Mmmm.
- 2 garlic cloves
- 1 teaspoon salt
- 1lb ground dark meat chicken (or turkey)
- ¼ cup finely chopped green olives (picholine)
- 1 tablespoon finely chopped fresh oregano
- zest of one lemon
- 1 teaspoon paprika
The summer after I graduated from college, I traveled around Israel for two weeks. I saw many sites, I learned many things, and I ate my weight in falafel. Now, fried balls of ground chickpeas are decidedly not the healthiest of lunches. But there were plenty of other options that were.
On days when we weren’t wandering the open air markets and grabbing a quick pita pocket, we’d sit down to a more formal lunch. The table would be littered with small bowls of various salads – the classic Israeli version of cucumber, tomato and lemon, and others that included healthier interpretations of chickpeas.… Continue Reading
What’s Eating You? is a weekly advice column where I answer all of your burning cooking questions. To get the ball rolling, I’ve asked some of my friends to send me theirs. If you’d like your kitchen dilemma solved, feed it to me here.
Jillian B. is a 4th year medical student living in Baltimore. Due to her lack of income, cooking at home provides her only form of sustenance. She is always looking for new ways to creatively prepare whatever weird stuff was on sale at Safeway. These days she spends her time outside the hospital tending to her small herb and tomato garden.… Continue Reading