Rachel made a bathroom rug out of jeans.
Thursday, September 27, 2007
Thursday, September 20, 2007
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Thursday, September 06, 2007
Tuesday, September 04, 2007
Radish avacado and corn salad
I made this salad up because radishes are cheap. i have had radish and avacado salad before at a little place near my house called Lou. i added corn and went for a mustard dressing since radishes have kind of a bite to them (actually they are in the same family of plants, Brassicaceae)
lots of radishes. i use 2 or 3 bunches.
2-3 ears fresh corn (shucked and de haired)
2-3 avacados
dressing
dijon mustard. i use a small spoonful, taste and add more if necessary
1 part red wine vinegar or unsweetened rice vinegar
1 part olive oil (the good stuff)
Kosher salt and pepper to taste
toasted mustard seeds if you like them
Boil a big pot of water and cook the corn for 4 minutes. slice the corn off the cob using a sharp knife and place in bowl.
trim radishes and slice thinly. i bet you could use a food processor to do this but i don't have one. add to corn. Add dressing and refrigerate.
right before serving slice avacado into small 1/2 inch or smaller chunks and add to corn and radish mix.
If you are planning on keeping this for more than one day, only add the avacado to the portion you are eating right away or else it can get slimey.
lots of radishes. i use 2 or 3 bunches.
2-3 ears fresh corn (shucked and de haired)
2-3 avacados
dressing
dijon mustard. i use a small spoonful, taste and add more if necessary
1 part red wine vinegar or unsweetened rice vinegar
1 part olive oil (the good stuff)
Kosher salt and pepper to taste
toasted mustard seeds if you like them
Boil a big pot of water and cook the corn for 4 minutes. slice the corn off the cob using a sharp knife and place in bowl.
trim radishes and slice thinly. i bet you could use a food processor to do this but i don't have one. add to corn. Add dressing and refrigerate.
right before serving slice avacado into small 1/2 inch or smaller chunks and add to corn and radish mix.
If you are planning on keeping this for more than one day, only add the avacado to the portion you are eating right away or else it can get slimey.
summer recipes
I've been hitting up the farmers market lately and experimenting with salads. i thought i would post some of my recipes.
Roast Beet salad with goat cheese
beets (any kind. i like to mix golden and red and stripey ones)
goat cheese
dressing
1 part olive oil (i like trader joes unfiltered olive oil it has a lot of flavor for the price)
1 part red wine vinegar
1 part balsamic vinegar (try to get the medium to good stuff cheap balsamic vinegar can be really gross)
tablespoon lemon juice
kosher salt and pepper to taste
trim beets and wrap them individually in foil (or as a group if they are small) place in a baking dish. (sometimes they bubble some juices out)
roast in the oven at 375 for 45 min to an hour and a half depending on beet size. beets are done when a knife slides into them easily
let beets cool a bit then slide the skins off by rubbing with a paper towel.
slice and coat with dressing. dab with goat cheese. add toasted walnut or pecans, or roasted shallots if you like.
Roast Beet salad with goat cheese
beets (any kind. i like to mix golden and red and stripey ones)
goat cheese
dressing
1 part olive oil (i like trader joes unfiltered olive oil it has a lot of flavor for the price)
1 part red wine vinegar
1 part balsamic vinegar (try to get the medium to good stuff cheap balsamic vinegar can be really gross)
tablespoon lemon juice
kosher salt and pepper to taste
trim beets and wrap them individually in foil (or as a group if they are small) place in a baking dish. (sometimes they bubble some juices out)
roast in the oven at 375 for 45 min to an hour and a half depending on beet size. beets are done when a knife slides into them easily
let beets cool a bit then slide the skins off by rubbing with a paper towel.
slice and coat with dressing. dab with goat cheese. add toasted walnut or pecans, or roasted shallots if you like.
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