All posts filed under: savory

Sous Vide Scallops

I’m a sucker for a gadget, but I haven’t been this excited for a kitchen appliance since my Vitamix arrived. I first learned what sous vide cooking was from Top Chef and have been obsessed with the idea of the technique ever since. My parents gifted me with the Gourmet Digital Sous Vide Pod Immersion Circulator Precision Cooker and I obviously couldn’t wait to start playing around with it.  I’ve spent most my time on http://www.seriouseats.com to get ideas on temps and technique. I started with scallops. Quick. Simple (allegedly). I coated it with some salt, pepper, olive oil, and garlic after giving them a quick rinse, and followed the directions for getting them airtight in a plastic bag. With a sous vide set to 51 C I was ready to cook. By cook I mean set my alarm for 30 minutes and walk away. Once they were cooked, I heated some butter to brown and dried the scallops from the bit of liquid that cooked out so they would take a quick sear. About 30 seconds …

Coffee House Chocolate Chip Muffins

It’s 34 and raining outside.  If I have to deal with this weather, I’m going to eat my way to happy. This morning, happy came in the form of muffins. Coffee house style chocolate chip muffins, to be specific.   You know the kind… that sit temptingly behind that glass with a crisp, rustic outside, that coarse raw sugar glistening under the soft lighting, a soft chewy inside…Yeah, those kind of muffins. Like all of my baked goods, I started with my personal favorite (self created) flour blend, and sifted all of the dry ingredients together twice.  It takes an extra minute, but it’s worth it.  In another bowl, whisk together your wet ingredients, then slowly incorporate the dry. Baked Goods 101.  The batter will be thick. Add chocolate chips. Obviously. I wanted a ‘meal sized’ muffin, so I dived the batter into four in a large muffin pan.  You could make a lot more than that, but there’s a joy in starting Saturday with a muffin the size of your face. Pop them in to a 425 preheated …

Identity Crisis Risotto

I don’t even totally know how to get back in to this blogging thing after my hiatus. I spend more time on here trying to welcome myself back than I do actually writing, and my resolution was to spend more time here. Now that I’m home and we have about 72 feet of snow, I can assure you that’s about to happen.  I have so much to tell you about Australia, my food, my workouts, and more pictures of recipes and dogs begging to be shared that I can’t even start to count. I couldn’t come up with a name for this. With the cilantro, lime and avocado, is it Mexican? A little. But it’s risotto – definitively Italian.  And then what’s with the poached egg? Totally French last I checked.  Identity crisis, I’m telling you. Here’s the recipe. I’ll share more later (like the lamb chops and mussels from Melbourne!). Ingredients – Makes 4 Servings (only 1 serving proportions pictured) 1 cup Arborio Rice 2 tbs Butter 4 cups Chicken Stock 2 Limes 1 Bunch Cilantro …

“Cream” of Mushroom Soup

Ok, fine. It’s cauliflower and celery soup with some mushrooms thrown in, but does that sound nearly as good? No.  I feel like cauliflower went from trendy to lame when people figured out that it is not, in fact, a russet potato. (It’s ok, guys. I was disappointed too.)  But that doesn’t mean it can’t be valuable as a kitchen stable when trying to manage your calories, fat, carbs – you name it. The only carbohydrates in this come from vegetables, and it’s got so much fiber that it’s *almost* like eating nothing. It doesn’t taste like nothing. It’s rich and creamy and earthy and all the things that I want a creamy soup to be.  If I hadn’t made this in my own kitchen, I still wouldn’t be convinced that it’s free of all starch and dairy products, but it is.  Miracles DO happen. I’m over hyping this soup. Just try it – for the nutrition exchange, you’d be hard pressed to do better. Need something more to crunch on? Add some more sauteed …

Tomato Parmesan Bisque

So I keep using the word “bisque” for this soup… turns out? It doesn’t mean what I think it means. Bisque Definition:  A bisque is a rich, creamy soup made with shellfish — specifically, bisque is traditionally made with the puréed meat of crustaceans, including lobster, crab, shrimp or crayfish.  (Source) Whomp, whomp… you are wrong. Oh wait!: Additionally, although a classic bisque is made only with shellfish, some thick soups made with vegetables, poultry or meat are sometimes referred to as bisques. Boom. I’m NOT wrong. Or at least, not more wrong than EVERYONE ON GOOGLE. Ok, I’ll admit it. I spent way too much time trying to prove I’m right. To who? I’m guessing you guys don’t really care. At all. Where’s the damn recipe? Before you do anything, turn your oven on to 400 degrees. Start by roasting your garlic. You’ll need one head for the soup, and maybe a second one just for eating. (If eating a head of roasted garlic is wrong, I don’t want to be right.) Chop off the top …

Crispy Buttermilk Fried Chicken {Gluten Free}

One of the coolest developments in the Fenway neighborhood in recent years is the transformation of the park into a concert venue for a few select shows during the summer, and this summer is no exception. Billy Joel and Zac Brown took over the field for 3 incredible shows this past weekend, and the roommate and I got to enjoy a lovely evening of friends, food and music, all in our backyard. If you’re familiar with Zac Brown Band, then you already know where the inspiration to make fried chicken came from, but along with the obvious, it just seemed like an appropriate summer meal.  Oh and we had attended a food festival earlier in the day that was serving up gluten-UNfriendly double fried Korean chicken wings that smelled like Heaven. This was the inevitable. I embraced it. Amazingly, I haven’t even tried fried chicken since going gluten free, which was 3 years ago last week. I’m not sure why but probably reasons including but not limited to: 1) The mess of butchering a chicken. 2) …

Chilled Avocado & Cucumber Soup

It’s here. Finally. The warm weather that makes me choose salad over mac & cheese and a run over hibernating with a book, blanket and glass of wine. Ok, fine. Claiming the wine is seasonal is a total lie, I just switch from pinot noir to pinot grigio. After a glorious weekend with some of my favorite, favorite people in New Orleans I came back craving some fruit, veggies, and generally detoxifying fare. (Eating your way through a foodie city and having a drink at every stop has that effect on anyone.)  I had stopped daydreaming about fried alligator (which, by the way, is amazing) and was daydreaming about the chilled cucumber & yogurt soup from our last stop before the airport at Satsuma Cafe.  If you ever find yourself in the Big Easy and want some healthy, organic fare that more than caters to the gluten free and vegan set, this is your spot. Don’t worry, their fresh wheat bread and bacon also seemed delicious. Truly something for everyone. Since menus don’t come with recipes, I went by taste, feeling …