Live Qualitarian: Eat Well
Tastings are posts about the ideas or concepts of what we decided to cook, why, how we did it, and how it turned out.
By Graham Bremner I’m on a budget, okay. Who’s not these days? I’m not letting that get in the way of eating well. Sure, I’m going for beans as a low priced source of protein, but I’ve put it on a beautiful hunk of bread with nice goat cheese.
By Martha Smith I wanted to make a spanikopita but did not have any phyllo pastry. I had the ingredients to make a pizza crust and decided to make a spinach pie — part Italian part Greek. Serve as a light main course for dinner or as a party dish
It’s February so Steuart is making a hearty seafood stew. Mussels were on sale — so we took a pound of those, about 1/4 pound of shrimp, fresh barramundi also on sale at WholeFoods, and a calamari steak. All together, we spent less than $10 on fish and that made
The best pizza crust sits around for a while. We learned that from our trip to Virgilio’s Pizzaria in Lakewood. This explains why when I make pizza dough it just doesn’t have the feel in my hands that comes from a crust from our local pizzeria. Abo’s is a local
Stack them up Enchiladas are simple. The key to great enchiladas is the quality and flavor of the red chili powder. Find a great one and keep it around. Simply, enchiladas are corn tortillas (flour are an aberration) with a filling — usually cheese, then most commonly onion, a meat,
Julia Child’s story of the first meal she ate in France, in the book My Life in France, was so moving it turned Sole Meunier into a dish of romance for us and Steuart has perfected browning the butter, tossing in the chopped parsley and cooling the sauce with a
Beef Stew in Red Wine – Super any Sunday Made this at least a day ahead. Day of – Go skiing, make the rest of the Super Bowl buffet or read a book and know that your Boeuf Bourguignon is getting better in the refrigerator. Just warm and serve. Carefully,
French Football Fries: These fries are so French. They’re exactly like the wonderful fries we first appreciated at a French ski resort. Out in the cold, you come in for a steak and frites, and it’s heaven. Then you find out these heavenly potatoes have been fried in beef fat.
Easy to make a warm meal is a gift on a cold winter day, and a soup bowl full of noodles to eat with the contemplative use of chop sticks. Ingredients For two: 3 cups water 2 tablespoons red miso paste 2 spring onions, chopped 10 small shitaki mushrooms 1/2
Menu for a simple Asian meal The main course was an assortment of sashimi fish, which was to be preceded by miso soup and a half dozen oysters. The table was set for main course, so were eating the oysters with chopsticks. I was on the second oyster before I