Comments (14)

By Caroline, June 1, 2010

I have to confess that I was once a bit of a pizza purist. To me, pizza meant crust, sauce, mozzarella cheese and pepperoni. As a kid I was incredibly stringent on this rule. It was a huge step when I finally began to eat sausage on my pizza, but no one was crazy enough to think I might try green peppers or mushrooms.

Nowadays I tend to be much more adventurous. I like pizzas with different sauces like pesto, or even those that don’t have sauce like a classic Margherita pizza. This however, might be the biggest leap I’ve ever made. There isn’t any sauce, just a drizzle of olive oil. You won’t find mozzarella but instead a mild Fontina cheese. Oh yeah, and there’s also the potato and arugula. I was stunned to learn how amazing arugula could be on a pizza when I went to Pitfire, but potato? On a pizza? My adult self wanted to try this, but I could hear the little kid in me screaming “Gross! I’m not tasting it!” Continue reading 'Potato and Arugula Pizza'»

Comments (12)

By Adrianna, April 14, 2010

There are times when I get bummed out. Like seriously just bummed. Whether it be with careers, relationships, friendships, etc., we all make plans for those things, and when those said plans don’t work out, disappointment can surely set in.  So the other day when I was bumming around and loathing in my own bummed-outness, I decided to take a cue from Erin over at Reading My Tea Leaves.  Each week she posts a few pictures of simple, little objects that made her week. Sometimes when bigger stuff is out of your control, you have to look to the little stuff that makes you happy.

So here are a list of a few things that made my week:

1. A vintage post card that hangs on my fridge. It’s from my uncle that was accompanied with an old Marcela Hazan cookbook.

2. Even though it’s Spring in LA, the chilly nights still make me grab for this cashmere scarf. And plus, it was a gift from my brother (probably picked out by my mom).

3. These daffodils because they’re $1.79 at Trader Joe’s, and that means I can buy a bunch and spread them around my apartment. They’re sunny.

And lastly, this freakin’ frittata.  It was super easy,  super amazing and tasted like Spring.  And also, it has potatoes in it! And the carmelized onions are amazing..and this is coming from someone that quivers at the thought of eating a cooked onion. Seriously.  You must try this.  If you do, I guarantee that it’ll be one of those little things that make your week.

Continue reading 'Potato Frittata'»

Comments (6)

By Caroline, April 12, 2010

I think it’s time I clarify something about my diet. I know that I often tell people I’m a vegetarian, but a real vegetarian does not eat animal flesh of any kind. I, however, eat fish, which makes me a pescetarian. I tell people I’m a vegetarian because I think it’s a less-weird word than pescetarian. Try and tell your Southern relatives that you’re a vegetarian and they look at you like you’re speaking German. Tell them you’re a pescetarian and they look at you like aliens have abducted your body and taken over your brain. So I go for the lesser of two evils, it’s just a easier.

So yes, I eat fish and seafood. Why do I eat fish and not chicken or beef or pork? Well, of all the meats out there it has the least amount of fat, it’s chock full of healthy oils, and quite frankly, because I don’t feel as bad about eating fish as I do cute little lambs or cows.

And cause sushi is awesome.

And crab cakes are amazing.

And smoked salmon is heaven.

Continue reading 'Smoked Salmon Salad with Red Wine Vinaigrette'»

Comments (5)

By Caroline, December 1, 2009

A couple weeks ago I went camping in Joshua Tree National Park, and was introduced to the breakfast lovingly called “Slop” that my friend Mel has made for friends in the past. It was unanimously decided that she would forever be in charge of breakfast on any future camping trip, and, despite it’s unattractive name, I urge you to give this a try. Whether cooking over a camp fire or in a skillet at home, this was an easy and simple breakfast that would satisfy just about anyone. As our very first Guest Blogger, here’s what Mel had to say:

Everyone loves camping.  Being outside under the stars, enjoying food cooked over an open fire, waking up to the fresh mountain air.  You walk out into the beautifully cool morning air, and sit down to a beautiful breakfast of—- cereal and granola bars?!?!   No, no no!!  I love breakfast, and no outdoorsy mountain setting is going to take that piping hot egg-y goodness away from me!  But what to do- you certainly can’t poke a stick through an egg!

Continue reading 'Breakfast “Slop”'»

Comments (5)

By Adrianna, August 6, 2009

Ummm…Papa a la whooo?  That’s what you’re thinking, right? Well, that’s why I’m here; to explain, you see. I grew up on this stuff.  I remember as a kid my mother making this sauce and me sneaking cubes of queso fresco. I was pretty creative with the stuff and used to put it on everything from chicken to potato chips. In Peru, where my mother was born, this is a pretty common appetizer–it’s sort of like their version of veggies and dip.

Continue reading 'Papa a la Huancaina'»

Comments (2)

By Caroline, July 21, 2009

As a rule, I’m not a big fan of potato salad. Don’t get me wrong, I love potatoes and I love cool, summery salads, especially at barbeques or picnics. There’s really only one thing that stands between me and your standard potato salad: mayonnaise. I hate, let me repeat, HATE mayonnaise. I can stomach a little of it when its dressed up as an aioli and LIGHTLY spread on a sandwich. I will also overlook mayo when used to make deviled eggs, because those suckers are tasty. However, drowning cooked potatoes in the stuff is just a waste of perfectly good potatoes in my opinion.

So, when a friend asked me to bring a potato salad to her 4th of July barbeque, I set out to find an alternative recipe that would be mayo-less. Searching through my pile of cookbooks I eventually got the idea for an oil & mustard dressing. Ahhh..mustard, how I love thee. Unlike mayonnaise, I could eat mustard with a spoon and be content.

The combination of mustard and relish create a light and tasty salad that doesn’t overshadow or drown the potatoes in unnecessary dressing. Another great bonus to not having mayo is that this salad can sit out all day at a barbeque without the risk of it going bad.

A note on the potatoes: I’m calling this Red White & Blue potato salad, and Chase was very quick to point out that the “blue” potatoes are in fact purple, not blue. My answer is that in the potato world, purple is as close to blue as you’re gonna get, so just deal with it. If someone has a moral dilemma with calling these potatoes blue when they are in fact a different color, by all means feel free to change the name to whatever you please.

Red, White & Blue Potato Salad

1 ½ pounds new potatoes (any color) scrubbed and quartered
1 tablespoon apple cider vinegar
2 tablespoons course ground or whole grain mustard
2 tablespoons Dijon mustard
1 tablespoon sweet relish
¼ cup olive oil
Salt & pepper
½ cup fresh chopped parsley

Gently boil potatoes until tender, about 15 to 20 minutes. Drain completely.
Meanwhile, mix together vinegar, mustards, relish, oil, and salt and pepper to taste. Add dressing to hot potatoes and gently toss together. Allow to cool, and add parsley. If the potatoes are too dry, add a little more oil.