June 23rd, 2011

In a brief moment of inspiration, I made Cumin Salmon with a Peach-Pomegranate-Mint Salsa… I sprinkled the salmon with some cumin, salt and pepper- baked at 350 for about 20-25 minutes. For the salsa, I diced 3 peaches and 1/4 red onion, mixed with pomegranate seeds from one pomegranate, sprinkled with about 2 tablespoon of fresh chopped mint and tossed with a little lime juice. The salmon and salsa were served over couscous. It was delicious! Light, fruity and summery!

Hello Again and some good eats!

June 13th, 2011

Shrimp at Jaleo

I started this blog over three years ago to kill time before law school… well, law school has come and gone…

Handmade Pasta at Cooking Fools Cooking Class

I moved back to the DC area in May and have been studying like crazy for the MD bar…

Auntie Ann’s: My Airport Food

Studying is zero fun and I like to daydream about life after the bar…

Chicken Feet at Phoenix Chinatown, Chicago

I’m craving a creative outlet and since I should actually have some time…

Shrimp Chive Dumplings at China Bistro

I’d like to start some more complicated food projects…

Shrimp Po’Boy at Heaven on Seven

Any ideas?  Perhaps to use this lovely new baby?

My Graduation Present from Juan

Review: The Encyclopedia of Sandwiches

May 2nd, 2011

Delightful! Lovely! Those are the words that come to mind when I picked up The Encyclopedia of Sandwiches.

To be honest, I was a little apprehensive about this cookbook.  How hard is it to make a sandwich?  Do you really need recipes for them?

But this book surprised me.  Besides the gorgeous photos and a cute size, each sandwich has its history.    I’ve really enjoyed flipping through it and learning about the background of common sandwiches.   I loved the ingredient index at the  beginning- now if I’m looking for inspiration, I can compare what I have in the house to the index.

This is what I did to make the Kofta pockets- I only had to go buy some ground lamb.  The directions were easy to follow and the sandwich was great.  Overall, a really cute  cookbook!

Kofta Pockets
1 pound ground lamb
2 teaspoons salt
1/4 cup minced yellow onion
2 garlic cloves, smashed and peeled
1/4 cup fresh parsley, minced
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
1/2 cup toasted pine nuts, ground into a meal in a food processor

1. In a medium bowl, combine all the ingredients. Using your hands, mix well until smooth. Refrigerate for at least 15 minutes or overnight.
2. When ready to cook, form lamb mixture into 1 1/2 to 2 inch balls. Preheat grill to medium. (or bake at 350).
3. Grill- occasionally rotating until evenly browned and cooked through. Bake- for about 20 minutes.
4. Serve in pitas with tzatzki sauce, tomatoes and lettuce.

Disclaimer: This cookbook was sent to me by the publisher free of charge.