shrimp summer rolls

What do I crave when the weather gets warm? Food that doesn't weigh me down! I convinced my man to try summer rolls from a store a few weeks back, and my obsession with these rolls became contagious... I don't know which he likes more - the crisp, refreshing veggies inside (which I love), the succulent shrimp (which I also love), or the fact that he gets to dip them into sweet chili sauce.

It doesn't really matter which he likes more, because it means I get to eat these delicious rolls more often now! After a few searches at local stores, I found the rice paper wraps, and made the rolls as an appetizer for a recent dinner. I put lettuce, ribbons of cucumber, skinny carrot sticks, and sweet shrimp. Delicious!
P.S. Now I know what I need to have for an appetizer tonight. =)

the year of the tomato

I grew almost all of our tomatoes from seed this year -- some from heirloom seeds that I saved from last year's tomatoes, and some from heirloom seeds that I bought. Some were mystery varieties, like a small plum tomato that is pale red and pointy on the end.

Tomatoes are easily my favorite ingredient - fresh they are delicious, they meld well with herbs to make sauces and creamy soups, and are a salad staple. One of my favorite meals is a caprese salad made with colorful heirlooms and local mozzarella (but only if the basil is fresh!).

Here are some heirlooms dressed with just cracked pepper and smoked chardonnay salt:All sorts of tomatoes heading to the oven to roast for tomato bisque:Tomatoes, beans, and husk cherries heading to a friend's house (note one of those mystery tomatoes in the box on the right):
My most recent harvest -- note the white tomato (it's a Fantôme du Laos and very rare):
Also, check out these pole beans from seeds I saved last year (and Ukrainian yellow mushroom beans on the bottom) - I know it's not the year of the bean, but look how long they grew!
Here are some of the beans I will save for next year - valentine black bush beans, yellow mushroom beans, and some heirloom pole and bush beans from last year's crop:

fruit and vegetable market, Ibiza

one pot meals

After a long day, and driving home in the rain, I'm always in the mood for an easy and flavorful hot dish. This time, I sautéed together diced chorizo, ham (the Spaniards have rubbed off on me a bit here) and onions, added iron-rich swiss chard, habas (broad beans), chicken stock, and couscous. The result? A satisfying one pot meal that warms you from the inside, out.

leftovers : Shalimar of India

I've not met an Indian dish yet that I didn't like. I'm completely obsessed with Shalimar of India's food, especially their brunch buffet. It's a great way to experience a diverse smattering of Indian food without emptying your wallet. Pictured here are my leftovers from my last dinner at Shalimar -- palak aloo (spinach and potatoes cooked with cream, tomatoes, and spices) over pullao (basmati rice), served with 3 sauces (tamarind sauce, mint chutney and onion chutney). At a loss for paneer (homemade cheese), I panfried a slice of haloumi.

chopped salad

I started with a bowl of romaine, topped it with chopped cukes and tomatoes, leftover seasoned avocado bits, sweet mini shrimp, and finished it off with a spoonful of salsa and a drizzle of ranch. Refreshing and a great way to get some veggies in your world!

grillin' time!

Recently my Madrid roommate came to visit me in VT (check out Madrid bar & club blog here). While we have been bogged down with rain for most of the summer, it let up just long enough to grill up some delicious food. I did my greek-style grilled chicken, a bucket of grilled veggies, and served it up with some of my confetti pasta salad with Doe's Leap goat feta. Yummmmmy! Or as my boy would say, "That's tasty".

I got to cook!!!!

I had dinner at a friend's house last night, and I have to say, I was so glad to be back in the kitchen again. This study-abroad-without-kitchen-priveledges thing is killing me. My friend made a caprese salad, and I roasted some veggies (shittakes, zucchini, onion, green pepper, and garlic) and served them over fresh pasta. Delicious. And it was great to chop things again. =)

Tasty Tabouli Bowl

I just came across this picture from the fall, and I remembered just how much I miss tabouli and fresh garden veggies. In this tabouli bowl, I started with a salad of fresh garden greens and parsley, then added lemony tabouli with tomatoes. I also added some chunks of feta and freshly picked radishes (from a friend's garden!). Just looking at this picture makes me hungry! I love tabouli and cold salads because they are so refreshing. I think I'm in a veggie deficit...

Never Underestimate the Power of a Great Slaw!

Over the summer, I found myself with an abundance of cabbages (one always seems to get lost in the abyss that is our refridgerator), and I challenged my mother to a "Slaw-Down". She made a southern-style slaw to pair with BBQ, and I made an Asian-inspired slaw with a sesame dressing. While no actual judging occurred, I would say it was a tie (both slaws disappeared quite rapidly). This little cabbage-patch event spurred a small obsession in my culinary brain: I had to learn about slaw, experiment with ingredients and dressings, and of course, I had to eat more slaw.

I find that one can add nearly any vegetable or fruit to a slaw, as long as your final slaw meets one basic expectation: it has to have some CRUNCH to it.

For vegetable slaws, I suggest:

cabbages (red, green, napa...), carrots, peppers (cut into strips), peas in pods, beans, bean sprouts, bamboo shoots, jicama, cucumber, radishes, celery, broccoli, fennel, scallions

For fruit slaws, I suggest:

apples, pears, Asian pears, stonefruits, pineapple, citrus fruits

When creating your designer slaw, think about flavor profiles. What will you serve with it? Does your menu have ethnic flavors?

For example:
>When creating a slaw to pair with spicy food, design a dressing that helps to cool your mouth, by using a little yogurt or another dairy product.
>If pairing with a burger or BBQ, add a little mustard to your dressing.
>If pairing it with Asian cuisine, add basic Asian flavors/ingredients: sesame, soy sauce, ginger, etc.

Be creative! If you don't have all the ingredients to make your classic coleslaw, re-invent it! Some of the most interesting slaws I've created are ones that I have come up with on the fly.

If you're a recipe-follower, search online for slaw recipes. The Food Network is a great resource.

Finally, here are a few of my favorite slaws:

> the napa slaw served with Smokejack's seared Yellowfin tuna and a little Tobikko
> curried carrot and pear slaw
> ginger-sesame dressed Asian slaw
> Howie's apple-fennel slaw (from Top Chef)