It is kind of a rare day here at Macheesmo when I post two healthy and all vegetarian meals back to back. But sometimes that’s just how the dice land, ya know? At the end of the day, while I love a good burger, most of my meals these days are on the healthier side. I’ve been eating a lot of salads and veggies, so that’s what you guys see. Lucky you!
For this post I thought I would tackle a veggie that gets, quite possibly, the worst publicity of any veggie ever. If brussel sprouts had a PR guy, they should fire him immediately and hire me. I will speak to their amazing-ness.
Eat your SPROUTS!
What you have to remember about brussel sprouts is that basically they are a mini-cabbage. Do you like cabbage? Then you will like brussel sprouts! But even if you don’t like cabbage, these guys can be used as kind of a blank canvas. They literally soak up whatever flavors you put with them, which in this case is a delicious red wine vinegar glaze.
A few weeks ago Jeff (my roommate while Betsy is in Atlanta) introduced me to one of his favorite salads. While broccoli salad may not sound too amazing, there are some really interesting flavors going on this salad. Roasted red peppers, olives, and feta give it kind of a Mediterranean feel. It also happens that the recipe makes enough to feed a small village.
It would be solid for a picnic or just to use as a side dish. It always keeps really well and I ate it throughout the week. The night we made it though we just ate with some toasted homemade bread.
Turns out broccoli makes a good salad.
Before I dive into the recipe, I have to admit something. I was kind of a bad food blogger for this recipe. I took photos, but I wasn’t exactly measuring all the ingredients. Luckily, I don’t think this is a recipe that calls for exact proportions. In any event, the recipe below is just an approximation, but I’m very certain that it will produce good results and also that you could add a bit more or less of any one ingredient and it should be fine.
This weekend, I’m reviewing a cookbook movie that has received a lot of press lately. Let’s dive in and see if it’s worth your $10.
I was very happy to see that Food, Inc. had come to a theater near me. It was totally ridiculous that a movie targeting, to a large extent, Washington and the crazy business that goes on here was not actually debuting here. In fact, I’ll go out on a very large, very wobbly limb and say that the sudden decision to show the movie in DC had to do mainly with my Tweet from a few weeks ago.
Thanks for listening guys.
I’m glad I was able to see it (and at a theater that sells beer no less) because there has been a lot of talk about this movie over the last few weeks in the food blog circle. There’s been a lot of reviews raving about the movie and there has been at least one very well written pre-buttal of the movie that made me excited to see it.
There are some meals that were made to be eaten after a night out. This is most definitely one of them. In fact, the first time that I made this dish to post on Macheesmo, the night before was such a long night out on the town that all of the photos were horrible and I burned every part of the meal.
So I had to make it again. My point though is that if you are capable of making something in a hungover state, I would encourage you to try this.
Hungover? Not any more.
It’s like corn beef hash, except with bacon and it is crispy and delicious. Once you get the technique for making hash though, you can really go crazy with it. When I made the bacon version, I also made a more standard version with just potatoes, onions, and garlic, and then a third version with granny smith apples!
A few weeks ago I randomly submitted a photo to the Washingtonian monthly photo contest and somehow I managed to make it to the finals. The winning photo gets printed in the August issue of The Washingtonian which would be awesome. But oh wait. There’s more. This month’s winner also gets:
Four Washington Mystics tickets.
And this is where my unhealthy competitive nature kicks in. I don’t like professional basketball. I’ve never watched a NBA game live and I’ve never watched a WNBA game period. All of that said, I want to win those freakin’ tickets.
Based on Google stalking, I’ve determined that I’m up against at least two professional photographers so my chances are slim. But I’m not giving up those tickets without a fight. I’ve unabashedly emailed people I haven’t spoken to in years pleading for a vote. When I see someone walking down the street with an iPhone I stop them and make them vote for me.
I want those tickets. Which, if I win, I will promptly donate to a family that would actually enjoy the game.
So if you are reading this, and I haven’t already bothered you incessantly to vote for me, would you mind rushing over to the photo contest page and voting for me?
Also, while you have your voting hat on, you can vote for a dish you would like to see on Macheesmo next Thursday!
Now for a few links!
How Food Makers Capture Our Brains – A really great article on how food producers use chemistry and advertising to make it basically impossible to resist their food. I can attest that this is true as I live with a Doritos-aholic. She has a hard time sleeping with even a half-filled bag of Doritos in the house. (@ NY Times)
Peach Pie – I’ve never actually made a homemade peach pie before which is funny because it’s one of my absolute favorite things. As always, Pete brings it and shows how to do it right. (@ Pete Bakes)
Honey Vanilla Ice Cream – Now Pete would probably say that his pie doesn’t need ice cream, but if you insist, this ice cream looks about as good as it gets. Also, Katy recently celebrated Page View 1 million. That’s serious business for a blogger. (@ Sugar Laws)
Have a good weekend everyone and vote for me if you have a second!
On Thursdays now I’ve started posting the meal from the poll results from the previous Friday where I ask readers what they would like me to make. This week’s winning dish was “Something really spicy!”
Spicy food is one of my favorite things and I like my spicy food to be really spicy so I was happy to see this. I like spicy stuff so much that I’m usually that annoying guy in an Indian food restaurant that asks the chef to “Bring it on!” This sometimes results in serious pain, but it’s always fun and I just can’t get enough of the spice even if I know it is burning my taste buds off.
For this dish I cooked chicken slowly in a homemade mango and habanero sauce so it would absorb some of the flavors. It was spicy, flavorful and yet it was pretty light and summery due to the mangos.
This was spicy and delicious.
Quick Rant. Before I bust out the recipe I used for this, let me just say that I highly dislike it when grocery stores (especially high-end ones – I’m looking at you Whole Foods!) don’t keep their produce in the appropriately labeled bin. For example, when trying to buy some Habaneros for this dish, there were two different kinds of very small pepper in the bin marked habaneros. I knew only one of them was actually habaneros, but it was hard to tell which one. So I ended up buying five of each kind. And yes, I did ask an employee, but they had no idea.
I’ve become a bit obsessed recently with things I can bake and leave around to snack on throughout the week. These things also tend to be super-crunchy and covered with spices and salt. That’s why I made these guys last week.
I’m also fairly certain that Tipsy loves this new obsession of mine because I’ve caught her twice now licking the salt off my baked goods!
These crackers though… I’m telling you that I’m in love with them.
You can put all kinds of fun spices and seeds on them and then bake them in one large sheet and break them up into shards. Man they are good and a snap to make. (Get it? Snap!)