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Thursday, July 20, 2006

well, hello there cutest pizza in the entire universe.

Monday, July 17, 2006

Chorizo + Potatoes + Zucchini Roast



I wish I were a better food photographer...

Anyway, this was good, quick and easy:

  • 3/4 lb. chorizo (3 links), sliced

  • 5-6 small yukon gold potatoes, sliced thin

  • 5-6 small blue potatoes, sliced thin

  • 1 small zucchini, sliced thin

  • olive oil

  • salt & pepper

  • fresh, minced rosemary


Fry chorizo in medium skillet until browned and fully cooked. Drain and set aside. Toss potatoes and zucchini in olive oil, or a little of the reserved fat from the chorizo, or both. Add salt, pepper, and rosemary. Roast in 375 degree oven 20-ish minutes, or until potatoes are barely tender. Add chorizo to reheat (about 5 more minutes).

Eat. Repeat.

Ahloha!


Dear C-Bus Foodies,
Greetings from the Hawaiian island, Moloka’i. Z and I are on a real vacation for the first time and I thought I would share with you some of the scrumptious and “exotic” items we have purchased since we have been here.

Of course, no tropical vacation is complete without a kitschy drink with an umbrella. Here I am drinking a "Tropical Itch" made with grenadine, bitters, rum, bourbon, and passion fruit juice. I like to think of it as the tropical version of a Manhattan. I was pleasantly surprised that the drink was not at all super sweet but was nice and juicy and it gave me a bit of a buzz-- or maybe that was the jet lag. We are half way across the world of course!

Purple sweet potato ice cream


Here is a picture of a scoop purple sweet potato ice cream and a scoop of chocolate macademia nut ice cream


Since all of you have been sharing your farmer's market finds, here is ours from the village of Kaunakakai, about 15 miles from where we are staying. This week we purchased the following items: mangos, papayas, pineapple, edible fiddle head ferns, eggs, spinich, and eggplant. At the local bakery we indulged in taro lavosh bread, Moloka'i sweet bread (kinda a mixure of challah and brioche), and of course, macademia nut cookies!

Sunday, July 16, 2006

*food* *stuff*

Yep, I've been totally lax in my weekly CSA report. So, here we go:



BEAUTIFUL lettuce this week...plus little blue potatoes:



Also: zucchini, kale, cabbage, & basil.

48 cents...and worth every penny!

Friday, July 14, 2006

Shepherd's Pie

I have been getting pressure from various quarters to post my, dare I say infamous, vegetarian adaptation of shepherd's pie that I came up with one stress filled evening while reading for my master's exam. It turned out better than I expected so here is the recipe. Please note that I have constructed it to be light in calories and it was damn good, though I'm sure full fat substitutions could be made.

Shepherd's Pie Sans Sheep

Ingredients:
3 large potatoes
6 Tbsp fat-free sour cream
1 1/2 Tbsp Fleischmann's Light Soft Spread
1/4 tsp table salt
1 tsp olive oil
1 1/2 cup onions
3 medium carrots
3 medium celery stalks
24 oz Yves Veggie Cuisine Veggie Ground Round, Original
4 1/2 Tbsp all-purpose flour
1 1/2 tsp dried rosemary
1 1/2 tsp ground thyme
3/4 tsp table salt
1/2 tsp black pepper
3 cup vegetable broth
11 oz frozen corn kernels

Instructions:

*Preheat oven to 400ºF.
*Place potatoes in a large saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender. Drain potatoes, transfer to a large bowl and add sour cream and margarine; mash until smooth, season to taste with salt and set aside.
*Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, carrots and celery; cook until soft, about 3 minutes. Add veggie crumbles and cook until browned, about 5 minutes. Add flour, rosemary, thyme, salt and pepper; stir to coat. Add broth and bring to a simmer; simmer until mixture thickens, about 3 minutes.
*Transfer "meat" mixture to a 9-inch, deep-dish pie plate. Spread mashed potatoes over top and using the back of a spoon, make decorative swirls over the top.
*Bake until potatoes are golden, about 30 minutes. Slice into 9 pieces and serve.

Enjoy! And please don't forget that original credits go to Ms. Betty Crocker, who provided the recipe that I adapted.

i can't help myself


what can i say? it's the best in the world.

Tuesday, July 11, 2006

firenze::venezia::praha::firenze










Monday, July 10, 2006

Let's hear it for the Tommy's

I would like to recommend two Ohio restaurants with the moniker "Tommy."

Tommy's Restaurant is located at 1824 Coventry Road in Cleveland. They have a huge menu that can accommodate vegetarians and flesh eaters alike. While they have everything from veggie reubens to a wide array of big salads, I can never seem to get past their spinach pies. These large pies are dough, stuffed with all kinds of combinations of yummy goodness. This past weekend I got both the Piasano and the Amy Lynne (I went there twice, that's how good it is). The Piasano had spinach, cheese, baba ganouj, mushrooms and vegetables. It was huge, but I managed to eat the whole thing. The Amy Lynne had spinach, cheese, olives, mushrooms and hummus. Yum yum! They also have escarole and potato pies, but have never tried them.

So next time you go to the Grog Shop to check out your favorite indie rock band, be sure to walk down the street to Tommy's for the largest selection of delectable vegetarian food north of Columbus. Also, for those of you with juvenile senses of humor, they spell hummus "homos" for some reason, which is always good for a giggle.

Here in Columbus you can find Tommy's Diner at 914 West Broad Street, which is a classic diner with classic diner hours (that means it's only open for breakfast and lunch). This place is more geared toward the carnivorous but the vegetarian can definitely find some delicious dishes. I personally recommend the Greek salad or the vegetarian gyro (yes, Tommy and his son are Greek). They have excellent french fries and their breakfast food is also quite good in a diner kind of way. The place is almost always packed (not unlike the Cleveland Tommy's), so you might have to wait a few minutes before you get seated in the sparkly red vinyl booths. The decor is a James Dean/Marilyn Monroe 50s look. So if you're looking for cheap eats and a fun atmosphere Tommy's is worth checking out.

Now we just need to find out if Toledo and Cincinnati have restaurants with Tommy in the name, review them if they do and we'll have the whole state covered!

Sunday, July 09, 2006

A summer without Jeni's

Dear All,
Last week I had the most intense craving for Jeni's ice cream! I tried to soothe that craving by going to a local creamery here, but it just wasn't the same. In my moment of weakness I looked up her latest list of concoctions: http://www.jenisicecreams.com/index_elements/0201_store/flavors.html. I was most intrigued by her candied beet and mascarpone honey ice cream. Has anybody tried it?

I thought that perhaps I might convince Zac that we needed to order some but he reminded me of our new budget--sigh.... But I showed this list to a fellow foodie in my office and we decided to host an ice cream party and ask about 15 people to pitch in to order. Sadly, I only received one excited "absolutely," one "that is just too expensive for ice cream," and no other responses. I just don't understand what happens to folks when they spend too much time in the midwest!

Missing C-bus!

-A Dingo did not eat your baby or your ice cream

Tuesday, July 04, 2006

eating italy

dear vittles:
today marks one week of my life in italy. i have a very small kitchen (in a cabinet actually) and i have cooked two meals since being here, otherwise relying on the dinners provdied at instituto gould, cafes, etc. i have photos of all sorts of foodie fun but i am not willing to part with the euro it would take to upload them at the internet cafe. you know i love you but i would rather spend the euro on so many other things...sigh. besides the many cappuccinos, scoops of gelato, pasta, bread, pesto, fresh mozzarella, panini, and many other delicious foodstuffs i have sampled, i also visited an italian equivalent to our "flying j" travel center, a petrol and snack station on the side of the highway. unlike the fake-cheese nachos, hot dogs, and other truck stop fare we offer in the united states, italian pit stops include pasta with pesto, fresh panini, chocolate from around europe, fresh meats, cheeses, and pastas, cappuccino, espresso, etc. the attitude of eating well no matter where is enviable to say the least, one of many attitudes regarding food i will do my best to stash in my bag and bring back to you.
ciao,
abby