Thursday, March 31, 2011

Wednesday, March 30, 2011

Tuesday, March 29, 2011

Thursday, March 24, 2011

Tuesday, March 22, 2011

Saturday, March 19, 2011

Je suis 30

Leo lives! The crowd rejoices.
The Dover Sole, get it, eat it, love it

Monday, March 7, 2011

Fettucine is fancy

The lights of my life are the teenage girls I hang out with every Monday night at Our Friends Place in Dallas. Instead of me helping them with their Precalc homework, they teach me things like the difference between perms for black people and white people, how you can die in a hot tub from botox, and how fish have sex. The other week I was telling them about how Leo took me out on a date to our favorite Italian restaurant and I ordered the same thing I always get, lobster ravioli. One of the girls yelled out "You can't get ravioli on a date! That's not even fancy! You have to get fettuccine!" So here I give you a simple, yet fancy, fettuccine with lemon and olive oil dish adapted from Smitten Kitten. Make this now while citrus is in season!

1 pound fettuccine or spaghetti
3 lemons
1/4 cup extra virgin olive oil , plus additional for serving
1/4 cup heavy cream
1 ounce finely grated Parmesan cheese (about 1/2 cup), plus additional for serving
Ground black pepper
Small handful fresh basil, shredded


Cook fettuccine in well-salted water to your al dente tastes in a large, wide-bottomed pot.

While pasta is cooking, zest lemons until you have a little shy of a tablespoon of zest. Juice lemons — you’ll have anywhere from 1/3 to 1/2 cup lemon juice.

Drain pasta, reserving 1 1/2 cups of pasta cooking water. Dry out your pot, then boil the olive oil, cream, zest and 1 cup of the reserved pasta water together for two minutes over high heat. Return pasta to pot and stir until coated. Add the cheese and 1/4 cup lemon juice and toss, toss, toss everything together. Add more pasta water, 1/4 cup at a time, if you’d like your dish a little looser. Quickly taste a strand of pasta and see if you want to add the remaining lemon juice (we did). Stir in basil or arugula and season generously with salt and pepper.

Serve immediately, drizzling individual portions with a bit of extra olive oil and sprinkling with extra Parmesan cheese.

Friday, March 4, 2011

Salmon & Brazilian collard greens

Texas allergies have succeeded in kicking my butt this year, and it's only the beginning of March. Every spring I get really sick and upset and want to move back home to Michigan where these psycho killer allergens don't exist. As you can tell I haven't done much cooking this week, but did manage to bang out one great meal that is so incredibly easy and tasty: salmon with collard greens and jasmine rice with toasted pine nuts. I'm trying to master these greens, Brazilian staple, in attempt to prove myself a good and decent wife. While these aren't as good as Leo's I'm still going to tell you how I made them because they still taste yummy. I think the only difference is that he gets the garlic nice and crispy.

The salmon I'll talk about quickly. It's a recipe (if you can even call it that) that my brother (another foodie!) uses. All you need is brown sugar, and this amazing secret ingredient: William & Sonoma's potlatch seasoning. You sprinkle and rub brown sugar into the fillet, and top off with a sprinkling of the seasoning. Bake at 375 for about 20 minutes. Oh and tuck the tip of the tail, it helps to bake evenly. It's so juicy and melt-in-your-mouthy.

Here's the recipe for the collard greens. I didn't mash the garlic, just used chopped cloves. Enjoy! Beijos!