I've come across many types of foodies in my life, from the frazzled middle-aged woman trying to lose those last five pounds without sacrificing 70% dark chocolate-rubbed steak and mojitos, to the recent college grad playing mad scientist in the kitchen on a ramen-style budget. Since I'm closer to the latter, this blog will mostly be the trials and perils of my kitchen concoctions (for those of you keeping score at home, most of the ingredients I use are organic, and there's no red meat here).
Also featured here will be restaurant reviews from up and down the East Coast-- Washington D.C., New York, Philadelphia, etc. Whether it's late-night cheap eats you crave, or a five-star prix fixe affair, there will be something for everybody.
Most importantly, this blog is for the hobby chefs, gourmandes, the people with regular 9 to 5's who secretly dream of donning a chef's coat, the moms who feed their toddlers green beans almondine and spiced apples. I want to share recipes that are easy and affordable, while still appealing to the sophisticated and adventurous home cook.
For example, tonight I made a to-die-for salsa, the perfect compliment to a toasty-roasty mild fish (I paired with macadamia-crusted halibut):
Ingredients:
-Handful of heirloom tomatoes (or just a mix of yellow and red)
-1 small eggplant, soaked in salt water
-1 garlic bulb
-1 sweet onion
-lemon
-jalapeno, seeded and diced
Prep:
Preheat oven to 450. Quarter tomatoes and cube eggplant; put on baking sheet with diced onions. Drizzle with salt, olive oil, and pepper and leave uncovered to roast for 20 minutes (or until skins brown).
Remove from oven, place into a large bowl, squeeze lemon and add chopped garlic and jalapeno. Mash with two forks until consistency is lumpy. Add a pinch of sugar to cut the acidity, and voila! A lovely, healthy, end-of-summery roasted veggie salsa.
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