Sriracha, my dear friend.

31 Jan

Spicy foods and I get along pretty well, although that wasn’t always the case.  For a long while, foods seasoned with peppers were almost always dismissed and the mere mention of the words “hot sauce” gave me the heebie-jeebies up through college.  However, somewhere between living in Boston and then Seattle, I began to crave spicy things–I’m not talking so-hot-you-have to-sign-a-waiver, but enough to have me reaching for a glass of ice water every few bites.

It was in Seattle that I first met dear sriracha.  It was at a bit of a dive breakfast joint called The Wagon Wheel on Aurora, which is sadly no longer in existence.  It was owned by a Vietnamese couple who served traditional American diner fare with some small Asian influences, chief among them being a new-to-me hot sauce bottle with a green top and white rooster label.  Having become accustomed to putting hot sauce on my eggs and potatoes, I sprinkled a few drops across my plate, unaware of the taste explosion I was about to enjoy.

Sun-dried chiles + garlic = an amazing hot sauce that isn’t too spicy, too runny, too vinegary, or has any sort of weird, lingering aftertaste.  Since that fateful morning roughly 7 years ago, a bottle of sriracha has lived in my fridge.  So when I saw this recipe for a fish sandwich boasting sriracha mayonnaise, my head nearly exploded.

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Heh heh heh. He said, “More nuts.”

24 Jan

I apologize that this post is coming a little more than a week after the last one, and I don’t even have a good excuse.  For those of you who have been waiting hungrily by the computer, my bad.  For the rest of you, well, you should visit the site more.

James and I have been talking a lot lately about how and what we eat.  We admit that while we’re not the worst eaters (we like healthy foods and even did an 11-day cleanse together) but we could be better and more thoughtful about it.  With the creation of this blog, we figured now was a good time to really put our money where our mouths are, and so we’ve decided to eat less meat, more fish, and be vegetarians more often.   This dish, while it has meat (chicken) in it, could easily be made veggie friendly.

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Is it still technically a salad

16 Jan

if atop a bed of greens sits a piece of (basically) fried cheese?  Even if the answer is no, this is a dish that I will eat again.  Probably more than just a few times, and not necessarily because of the cheese, although, who am I kidding.  I love cheese.

I also took some liberties with this recipe.  First, I didn’t use nearly as much olive oil as was called for, because I didn’t really think it was necessary.  I used the lentils I had in my cupboard and they weren’t the fancy French du Puy ones as called for in the recipe.  I think my straight up regular supermarket brand lentils did just fine,  but then again, apparently lentilles du Puy are the shit, so maybe I’ll splurge for the next go-round.   Finally, I added some balsamic vinegar at the end since I love me some spinach with balsamic vinegar.


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12 Jan

Apparently, I am not the first person to mash those two words together and a quick attempt at creating another similarly food influenced word  (Ingenfoodity? Um, no.) has shown me that I should probably just stick to making the food instead of coming up with new words with which to talk about it.

In the two weeks that I’ve been on this journey, I’ve been looking to different places for inspiration instead of relying on my old standards–my cookbook cupboard, a few food blogs, Food & Wine, Epicurious, and The Food Network.  Most online foodie folks that I read with any regularity pull inspiration from their favorite eateries, which terrifies me since I’m fairly confident that I couldn’t do most of my favorite restaurant dishes justice (I will forever try to recreate Spiaggia’s torta and will likely fail until I die).

Until then, I found a new site that I’m thinking will help me along the way.

Some of you may already be familiar with, but I wasn’t.  It curates recipes from tons of bloggers from all over the place while allowing you to search for recipes based on a few unique filters, like what you currently have in your kitchen, your likes, dislikes and / or allergies.  Plus, their interface is really pretty.  AND they let you search for drink recipes (with booze and without).  AND occasionally little animations will pop up on the site and sing and dance for you.  I’m sold (and will definitely be making these at some point in the near future).

Pilot Post: Pork + Pappardelle

9 Jan

I hadn’t intended for my first foray into food blog-dom to be so full of aliteration, but the English major in me is now momentarily mesmerized by the challenge.  Don’t worry, it will pass.

When I first mentioned the notion of this blog to Mr. Food Year’s Resolution*, he was appropriately encouraging, as any good partner should be.  I was hesitant, given just how many food blogs there are out there, but when I was talking about how I thought it would help me to stay on track to 1) cook more at home and 2) try out new recipes, I think his brain processed this information as 1) more $$$ in the bank and 2) more awesome new food in his mouth.

I think we started off on the right track with the dish from last night.


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