Happy March! We hope this will be a great month for everyone. We’re really excited about March, because we closed on our house on the first! We’ve spent much of this weekend over at the new house, planning our renovations, picking colors, and generally being proud homeowners! We made these potatoes when we got home to accompany some meatloaf. They’re so easy – perfect for a quick weeknight dinner. The cooking time is about an hour, but your hands-on time is less than 10 minutes! Easy to put together, with just a few ingredients, and delicious! What else can you ask for??
2 Russet potatoes
2 tbsp olive oil
1 tbsp truffle oil
1 tsp truffle salt
1/2 tsp granulated garlic
1/2 tsp granulated onion
10+ turns fresh black pepper
1/4 cup Parmesan cheese
Preheat oven to 400 degrees.
Slice potatoes fairly thinly.
Stir together the oils, salt, garlic, onion, and black pepper. Toss the potato slices with the oil mixture.
Stack the potato slices horizontally in a glass baking dish and roast for 1 hour.
Remove from the oven and sprinkle with the parmesan cheese. Return for just another 2 minutes to melt the cheese.
In my mid-to-late 20s, there was this salad I used to make myself all the time. I’m talking maybe two or three times a week for months to years. (Katie & Terry probably remember this phase of my life well 😂🤣). I saw it originally in a magazine somewhere I think, though I can’t remember where. I got away from making it when Selim and I started dating, probably for two reasons. One, I stopped cooking for just one person and this is the perfect dinner for one. And two, Selim is morally opposed to anything trendy, and for awhile there everyone was putting an egg on top of everything! Happily, the thought popped into my head to make it for my dinner tonight, and now we have the recipe to share here. It’s really easy to throw together, easily modified, and simultaneously healthy and filling. The salad portion itself can be whatever you want it to be – I generally use mixed greens as the base, with carrots, cucumbers, and bell peppers for additional veggies. The consistent components are a poached egg, balsamic vinegar, and lots of fresh pepper. When you break the poached egg open, the runny yolk combines with the balsamic vinegar to essentially create an eggy vinaigrette. The thick fat of the egg yolk replaces the oil of a normal vinaigrette.
As I was writing this post, I figured out that the original recipe inspiration for this salad is likely the Salade Lyonnaise – which is a classic French bistro salad with a bed of frisée, bacon, a poached egg, and a vinaigrette. Sounds familiar… I like my salad just how it is, though I’m sure many people would happily take the additional bacon.
Dinner Salad with a Poached Egg
~3 cups mixed greens
Assorted raw crunchy vegetables (carrots, cucumbers, peppers, celery, broccoli, radishes, whatever!), chopped into bite-size pieces
~2 tbsp balsamic vinegar
Fresh ground black pepper
Poach the egg. [Many people have different tips and tricks on how this can best be accomplished. This is what I do: bring a small saucepan of water to a light simmer, not a boil; crack the egg into a small ramekin; swirl the water with a spoon to create a vortex in the center of the water; gently pour the egg into the vortex and immediately stop stirring; watch the pot to make sure it doesn’t start simmering and let the egg bathe in the water for about 4 minutes. I do not use vinegar or salt or anything else in the water, but you do you.]
Assemble the salad – greens spread out on the plate, topped with the chopped veggies.
Remove the egg from the water with a slotted spoon and place on a paper towel to dry briefly. Then place it on top of the salad.
Drizzle the balsamic vinegar over top. Crack a lot of fresh black pepper over that. Then break open the egg and toss the salad together!
What to do when you bought a whole bunch of cilantro, planning to make guacamole for National Guacamole Day yesterday, but get home only to discover that your avocados are all bad? We were way too lazy to go back out for avocados, so decided to save our bunch of cilantro for tonight and our steak dinner! We’re having our favorite cut of flank steak, which is a great vessel for this mojo verde. As we’ve been writing this blog, we’ve done bits of research here and there, learning a lot along the way. The Canary Islands, despite the fact that they’re a small group of islands, occupy an important place in culinary history. Canarian cuisine is especially known for mojos (sauces); the red and spicy mojo picón might be the most famous. Though perhaps not as famous, the mojo verde is a quick and easy and delicious sauce to add to our repertoire! Steak may not be the most traditional pairing (that award would go to Canarian wrinkled potatoes or maybe a white fish), but we enjoyed it! This green version isn’t the “spicy” mojo, but it actually has quite a bite from the garlic. Next time we’re going to try papas arrugadas, those wrinkled potatoes!
As promised, here’s the recipe for the gorgeous salad hidden in the corner of one of our pictures from Saturday night’s Patatas Bravas with Super Garlic Aioli! Ally’s cousin Emily is responsible for this dish, and we’re hoping this is the first of many of her creations we’ll share on here (you should see some of the incredible desserts she makes). This salad is beautiful for your eyes and your taste buds – I mean, you can’t really go wrong with cheese, summer peaches, and prosciutto! The ingredient amounts are easily adjustable for different numbers or preferences of diners. Basically framework for a beautiful summer dish! Emily mentally combined a few recipes she’d come across to yield the final result of this one – inspiration from here, here, and here.
This salad came together, in part because of the THREE MASSIVE BAGS of fresh, juicy summer peaches that my aunt/Emily’s mom brought home from Saunders Brothers. August is National Peach Month, and we definitely know why! ❤ ❤
Peach & Burrata Salad
3-5 peaches, peeled & sliced
2-4 balls of burrata, cut into chunks
6-8 slices of prosciutto, torn into bite-sized pieces
Fresh mint, chopped
Balsamic glaze (homemade or store-bought*)
*If making your own balsamic glaze, reduce balsamic vinegar with brown sugar in a 4:1 ratio (ie: 1 cup vinegar to a 1/4 cup sugar) at a simmer until thickened and syrupy.
Assemble salad by placing mixed greens on a platter or in a large bowl. Top with the remaining ingredients.
Most people out there enjoy a good snack, but on Ally’s mom’s side of her extended family, they really embrace the snacking thing. When they’re together for a holiday or any sort of large gathering, they don’t just have three meals in a day. They add a fourth, solely devoted to snacks. Somewhere along the way, someone named this fourth meal “Dip Thirty.” (The alternate, but less popular name is “Dip O’Clock.”) Dip Thirty occurs between lunch and dinner, somewhere in the mid-afternoon. This allows dinner to be pushed back well into the evening, originally so no one had to waste the last hours of summer sunshine on preparing dinner or listen to whines of “I’m staaaaaaaarving!” Dip Thirty is so successful because with such a large family, everyone feels the need to bring something to contribute… which leads to counter-tops and picnic tables covered with a variety of snacks to sample!
Today we had a just-for-fun family gathering at Ally’s aunt & uncle’s home along the banks of the Potomac River, in Virginia’s Northern Neck. Now, Dip Thirty really isn’t the time to be calorie-counting, but we decided to bring a snack that leaned towards the healthier side of the spectrum, knowing there would be plenty of delicious cheese-packed dips from other family members.
This dish, sabse borani, is an Afghan spread which is more commonly eaten on flatbread. We decided to use it in more of a dip fashion with pita chips. It’s actually quite simple to make, with only a few ingredients, but your result is a lovely and flavorful yogurt-based dip/spread. I see why it’s used as a spread, but it definitely works as a dip too! We made a larger amount to share, but this recipe is easily halved.
2 cups plain Greek yogurt (or any yogurt, strained)
2 tbsp olive oil
2 medium sweet onions, sliced
4 cloves garlic, minced
4 heaping cups fresh spinach
Salt & pepper
Pinch of red pepper flakes
Heat the olive oil in a large pan over medium heat. Add the onions and stir to coat in the oil. Top with a pinch of salt and pepper. Cook for 20+ minutes, until the onions are deeply golden brown, soft, and nearly caramelized. Stir frequently.
In the last few minutes of the onions cooking, add the garlic so it can soften
Remove the onions and garlic to a large bowl.
Lower the heat to a low-medium and then add the spinach to the same pan. Cover and wilt the spinach. Add a splash of water if needed. This only takes a minute or two.
Allow the spinach and onions to cool and then stir them in with the yogurt.
Add a pinch of crushed red pepper flakes if desired. Adjust salt if needed.
During our years living in Columbia, we loved going to the Soda City Market on Main Street in downtown Columbia. Now that we live in Richmond, we’ve turned to the South of the James market for our Saturday morning perusing. For better or for worse, Soda City Market isn’t exactly a farmers market in our opinion. There are a handful of farmers with fresh goods, but they are definitely outnumbered by food vendors and artisans. South of the James is more of a true farmers market, with quite a few farms and farmers in attendance, in addition to some other vendors. Pro: there are way more options of fresh fruits, vegetables, and meats from which to choose! Con: there are not as many brunch-while-strolling-the-market options, though there are several.
This is in fact relevant to our recipe today and our goals of having this blog. While we were browsing through the produce at one stand, one of the proprietors was popping open these little tomatillos for people to taste. He told us these were “pineapple tomatillos” and would you believe it, they really do taste like a combination of a tangy, sweet pineapple and a sharply earthy green tomato. We bought a carton without a second thought. We’re certainly not tomatillo connoisseurs, but we’d never heard of these little guys. We also acquired some pretty purple beans, a few bell peppers and onions (which are also making their appearance in this salsa), and delicious plump blackberries that we finished before we even got to the car! Overall a successful trip 🙌🏼 Soooo… hopefully no one clicked on this link looking for a pineapple AND tomatillo salsa, because that’s not what we’re making tonight!
With a little research, we learned that tomatillos generally belong to two species of the same genus (Physalis philadelphica and Physalis ixocarpa), but that there are dozens of varieties. Tomatillos are native to Mexico and Central America, but are generally cultivated all over the Americas today outside of the coldest reaches to the north and south. The largest natural and cultivated variety of tomatillos grow in Mexico. Our pineapple tomatillos are one of those many varietals! Another interesting tidbit: the modern Spanish word tomatillo is derived from the Native American/Aztec word for the same plant and ingredient, tomatl.
I know these pineapple tomatillos aren’t exactly an ingredient everyone has on hand or can run out to the store and pick up, but if you come across them anywhere, get some! This salsa was refreshing – light and fresh! Everyone who ate it remarked that it tasted like a tropical fruit salsa, even though it obviously doesn’t contain any mangoes or pineapples or the like!
I think I’m an anomaly of my generation. I still love the lunchbox sandwiches of the 90s. Egg salad, chicken salad, tuna salad? Yes please! (Side note, what makes these “salad?”) I think most of my peers either a) ate so many of these sandwiches in childhood that they refuse to even glance at them now or b) are trying to be more healthy in their lunch choices and therefore avoid mayonnaise-based sandwich stuffers. Either way, I pretty much never see people our age munching on a ‘salad’ sandwich in the breakroom anymore. I’m here to say that they’re missing out. I will say, I do make a few changes from whatever the lunch ladies used to offer. I don’t hate mayonnaise but I don’t want gobs of it smothering my chicken either. I just use enough to loosely bind the other ingredients to each other. I also like sneaking the shredded carrot into the mixture for some extra vegetable. Furthermore, I can make a batch of this fairly quickly and then have it ready for sandwiches for the rest of the week’s lunches! #mealprep 🙄
Curried Chicken Salad
2 large boneless, skinless chicken breasts (~1.5 lb)
1/4 cup + 1 tbsp (5 tbsp) mayonnaise
2 cloves garlic, minced
1 tsp grated fresh ginger
1 tbsp curry powder
1 tsp paprika
10 turns fresh ground black pepper
1/2 tsp salt
1 large carrot, grated
1 cup halved red grapes
Bring a pot of water to a boil. Submerge the chicken breasts and poach at a simmer for 12-15 minutes, until entirely opaque. (Safe chicken internal temp = 165)
In a small bowl, mix together the mayonnaise, garlic, ginger, curry powder, paprika salt, & pepper.
Once the chicken is cool enough to handle, chop or shred it. Place in a mixing bowl.
Add the carrots and mayo mixture into the bowl with the chicken. Stir to combine.
Lastly, add the grapes and stir everything together.