Food

Throughout the year, my family and I often enjoy the delights of what we call a "Kitchen Sink Salad". It all started with Gigi, my husband's grandmother, who would often create one of these beauties for dinner. So easy to prepare and different every time, perhaps it should really be called "Everything But the Kitchen Sink Salad". It is an easy way to use the fruits and veggies from the fridge. I include a variety of beans, meats, potatoes and sometimes fruit. The kids love to choose what is going into the salad and love putting it together. It is a great way for them to take part in preparing dinner and usually guarantees that they will eat all that is put upon their plates. Whatever ingredients I have on hand are free game. The end product is always a gorgeous melange of colors and bursts of flavors. Since the salad itself is so easy to assemble, it is a favorite go to meal in our house.

Sunday night's Kitchen Sink Salad...including bell peppers, tomatoes, black beans, tuna and carrots 

I prefer to top it with a light coating of a traditional French vinaigrette:

• 1 clove of garlic, minced, 
• salt and pepper to taste
• 1 t French Dijon mustard
• 2 t red wine vinegar
• 4 t extra virgin olive oil
• In a small bowl, mix the garlic, vinegar and mustard together. Add the olive oil and whisk vigorously. Add a touch of salt and pepper, to taste and pour immediately on your salad. The light addition of this dressing is the perfect compliment to your salad. 

Bon appétit!! 

~c~

Food

I'm all about easily prepared and delicious food, but those two qualities rarely go together. However, with a few common ingredients that are pretty much around every kitchen, I know I can always make oven roasted garlic in a hurry. Straight out of the oven, spread on a piece of artisan bread, and sprinkled with a little sea salt, it doesn't get any better.*

All you need is:
1-2 whole bulbs of garlic
Cooking spray
Aluminum foil
Sea Salt

First, you spray the bulb with the cooking oil, covering it completely in a thin coat. Next, wrap the bulb in tin foil and place in the oven at 375 degrees for about 12-15 minutes, more or less. When you unwrap the tinfoil, you should see a golden brown color to the bulb. Start to peel away the layers, and you'll notice the individual cloves are soft and golden. Spread on a piece of bread, and sprinkle some sea salt on top to taste. Yum.

*The yum factor clearly depends on the fact that you are a garlic fan and/or do not have a date later.








~m~

Food

I am Liz Lemon. Ok, not in the way that she lives in New York City, has Jack Donaghey as a mentor, or has a handsome geeky boyfriend with killer cheekbones (hello, James Marsden??). But the girl is an incessant eye roller, loves Star Wars in a very unhealthy way, and adores food. I'm sure that there are more glamorous and less socially awkward characters on tv to feel a connection to, but to me, the woman who rocks glasses and sings a song about cheese is the one I (over)identify with.

Recently, I went to a cheese party, an idea that I'm sure would receive the Lemon seal of approval. A friend and I have been talking about this for a while, and when it came together, it was everything we wanted it to be. A small group of friends were asked to bring cheeses and the only stipulation was that it be something a bit different. We were not disappointed in the spread. Even the brave, lactose intolerant partygoers were pretty excited.

Blessed are the cheesemakers....

Among the offerings were a smoked Gouda, a delicious Bleu Cheese, several goat cheeses, including a goat brie, some queso fresco, panela, and a delicious truffle pecorino. Along with the cheeses, there were various compotes, nuts, prosciutto-wrapped breadsticks, olives, mushrooms, charcuterie, and a delicious goat-cheese cheesecake.

Non-dairy goodies

I brought two types of cheese that I love. The first type was Spanish Manchego. I served it along with the traditional membrillo, which complements the cheese so well. This is how I was first introduced to Manchego while traveling through Spain. It's absolutely delicious.

I also took a nice wedge of brie. Usually, I love to serve brie with warm apricot preserves and roasted walnuts on top. But I picked up this great compote that has fig, pear, and orange. I've always served goat cheese with fig preserves, but I really loved the way the fig tasted with the brie.

Found this goodness at Spec's

Everything was so perfect. I understand more than ever why Liz keeps eating hard cheeses after all her root canals and sings a song about working on her night cheese.

She has a great dental plan.

I have those glasses. And that poptart.

~m~