Friday, August 24, 2012

Lemon & Lavender Roast Chicken

Print or download the recipe:
Lemon & Lavender Roast Chicken

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I've got a secret for you. You wanna hear it? The key to moist and flavorful poultry is brining. What, you already knew that? So why don't you do it more often? Oh, you do it frequently? Sorry, my bad. Okay, but for those of you who have never brined a bird before, I'm about to change your life. After I learned the secret of brining, gone forever were the days of unattractive upside-down roasted Thanksgiving turkeys, or breast meat so dry it sticks to the roof of your mouth. I never ever roast a bird anymore without brining it first, and done properly the results are unbelievable flavor and breast meat so moist it's literally wet.


I just noticed how the zucchini and squash coordinate with the green and yellow of the lavender and lemon. That makes my artistic heart happy. I also just noticed for the umpteenth time how horribly last-century the dishes at my disposal are. That makes my artistic heart eager for the day I can buy my own dishes!

Tuesday, August 21, 2012

Peach, Bacon, & Brie Crostini

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Once upon a time I had a vision. Peach and bacon came and spoke to me, begging to be introduced. How could I refuse such ardent entreaty? It was a rocky road, full of burnt toast and grainy peaches, but eventually they came together in perfect harmony and now they are living happily ever after. The End.


Wednesday, August 15, 2012

Wow...

I kind of can't believe my eyes right now.

I might have butterflies in my stomach.

I think I've reached my first real milestone as a food blogger.

I've been featured on the front page of Tasty Kitchen!

Ya know, that online recipe community started by the queen of food blogging...

THE PIONEER WOMAN!???!?!?!!?!?!!?!

I do have butterflies in my stomach.

Whoever was responsible for this decision, thank you so much for considering my recipe worthy of such an honor.

I feel so honored.

Now I'm gonna go do a crazy embarrassing happy dance and brag to all my friends.

So until next time, do yourself a favor and make this sandwich.


Sunday, August 12, 2012

Salmon Burgers

Print or download the recipe:
Salmon Burgers

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My quest for the perfect salmon burger has taught me one very important thing: when it comes to burgers, it's always best to stick with the basics. The first time I made them I tried to be too original and topped them with homemade olive tapenade. It was a nice idea, but turned out overwhelmingly rich and salty. So when I made them again I reverted to the classic onions, lettuce, and tomato and both the flavors and textures were much better balanced. Another very bad mistake I made the first time was to overload the food processor, which meant I had to over-process the salmon in order to get everything mixed together. This made for some very dry, dense patties. So hopefully you will learn from my mistakes and make these delicious, healthy burgers perfect the first time!


Friday, August 10, 2012

Chimichurri Steak Sandwich

Print or download the recipes:
Chimichurri Steak Sandwiches

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Oh my gosh, people. Like, whoa. Stop whatever you're doing and make this sandwich right now. It's freaking amazing. Its sole condiment is an Argentinian sauce which, if you've never had, you should try regardless whether you make the sandwich. It's fresh and spicy and zingy. As for the sandwich, have plenty of napkins nearby when you eat it because it's incredibly juicy and messy, and you may even just cry at the beauty of it all.


Monday, August 6, 2012

Two Things

Yeah, that whole "Wednesday Words of Wisdom" thing didn't fly. Apparently I don't have enough wisdom to share a piece of it every week. Or at any rate not enough time. Clearly the delusion that I would have is also due to the ungodliness of the hour at which I wrote that first post. But today, I do have a couple cool things I'd like to share with you.

Excited?