israeli breakfast salad

we've already established that salad for breakfast is totally delicious and great, right? right.

this israeli salad is my new favorite weekend breakfast, though i also sometimes bring it for lunch. it's versatile like that.

it's also cold and refreshing, which is nice since texas hasn't gotten the message that it's supposed to cool off post-labor-day. stupid texas. when it's 100 degrees one doesn't necessarily feel like having a hot plate of migas. oh, who am i kidding - one always feels like having a hot plate of migas. but alternating them with breakfast salads will make you feel extra virtuous and clever.

anyway, it's stupid-easy and you get to practice your knife skills (which is why i usually make this on the weekends - it's a lot of chopping for a weekday morning when you haven't had coffee yet). you want to make all of the pieces as close to the same size as is reasonably possible, so a little concentration pays off.

for two largish servings, just cut up some cucumber, sweet onion, tomatoes, herbs, and any color of bell pepper except green because they are disgusting. toss them with some lemon juice or vinegar, salt, and pepper and ta da! you can also add bits of cheese (feta, goat cheese, or manchego are all good), other vegetables (grated carrot, some zucchini, maybe jicama??), spices (sumac is good, and/or za'atar) or a bit of olive oil. it's good with toasted pita or flatbread, which you could also add to the salad itself to make an ersatz fattoush (that's a freebie for those of you who are always on the lookout for good band names, by the way). the only rule is that there are no rules!

actually, i think there are some rules (the main vegetables, the trying-to-make-them-all-the-same-size), but perhaps you're the type for whom rules were made to be broken, in which case do whatever. i'm no snitch.

the last warm weeks of summer are when this salad's ingredients are at their best, so make sure to try this before we're all bundled up and talking about roasted squash soup or whatever. jk, it will never again be cold enough to turn on the oven. we are doomed to eternal summer - might as well roll with it.

*ingredients*
there are probably a million versions of this and i've never been to israel. this is just how i do it.

• 1 large or 2 or more small cucumbers (those little persian ones are good here)
• 1 red, orange, etc bell pepper
• 1/2 a large sweet onion (like 1015, vidalia, etc)
• 1 large or several small tomatoes (i used two big romas this time, but the fancy heirloom ones would be aces)

chop all of the vegetables into small and similar-sized bits (i usually try to a fairly small dice, like 1 cm or less). toss together with

• 1-2 tbsp sherry vinegar, lemon juice, or other mildish vinegar (probably not a strong balsamic, for instance) - start small and taste until it's to your liking. i like it pretty tart.
• a handful of herbs, chopped (parsley, basil, oregano, mint, tarragon and other more exotic herbs are all good in here. today i didn't have any parsley and my herbs aren't doing that well, so the pictured salad is not as herby as i would prefer)
• salt and pepper to taste (maybe 1 tsp salt, but start smaller)

optional: sumac, za'atar or other dried spices, to taste (maybe 1 tsp?), olive or maybe some kind of nut oil (i don't care for oil here, but some do!)

i like this best right after it's made, but it will keep for several hours in the fridge just fine.

listening to: songs mentioning john berryman - okkervil river's "john allyn smith sails" and the hold steady's "stuck between stations" (i think the hold steady is tied with yo la tengo as the band that looks most like they could your high school science or english teachers)

looking at: this "romantic real life comic" is adorable. also this tumblr is great for finding new art if you enjoy modern stuff but are lazy about seeking it out, as i am.

moroccan carrot salad with citrus and spice

oh hey, look, it's almost march. time flies when you're unemployed! (no it doesn't) 

i've been trying to make the most of this interlude of working part-time. i tend to be one of those people who really doesn't do that well with enforced time off (i get antsy), but it's been nice to have time to do various cooking-related projects (i seasoned a new wok!), take the dogs on long walks, and finally get around to planting a small herb garden. actually "herb garden" sounds fancier than it is - it's just a couple of plastic bins, really. but i'm super-excited about the culinary possibilities of my new endeavor - now i'll have italian parsley, basil, oregano, chives, orange and chocolate mints, pineapple sage, and mexican tarragon (aka mexican mint marigold) at my fingertips. 

unfortunately the garden came about after i made this moroccan-y carrot salad, or i'd definitely have used some of the orange mint in it. even sans orange (or any) mint, though, it was well worth making and it brightened up an otherwise dreary february day with its citrus-spicy carrot ribbons and non-homegrown herbs.

i tend to keep a lot of dried spices around, as they're easy to get in small amounts in the bulk section of our fancy local supermarket. if i could only get whole bottles at a time, i'd probably have fewer. so if you don't have some of these, nbd. just leave them out or add more of what you do have, to taste.

here i used about 1/8 of a teaspoon each of ginger, cinnamon, cumin, sumac, and coriander and perhaps 1/4 teaspoon each of za'atar and kosher salt.

then i added juice from 1/2 a lemon and 1/2 a small orange and a couple of teaspoons (aka a "glug") of olive oil and maybe a teaspoon each of honey and pomegranate molasses. ta da! dressing! it's totally to taste, though, so play with it a bit.

you could cut the carrots in whatever way you prefer. i was going to grate/julienne them with my mandoline, but i can't find it and now i'm not sure if i've even seen it since we left portland. it's possible that my mom threw/gave it away, as i'm not sure she's forgiven it for chopping the tip of my finger off a couple of years ago (lesson: be so SO careful with those things. they WANT to hurt you. also brussels sprouts are hard to cut on a mandoline.). 

so i used a peeler to cut them into long ribbons instead. because pretty!

a little bit of chopped shallot or scallions wouldn't be out of place here in addition to the herbs, but not having any, i just tossed in a big handful each of chopped parsley and cilantro. because in adversity we make do. just like the pioneers.

this will keep well in the fridge for at least a few days. the dressing pools in the bottom of the bowl a bit, but you could add some chickpeas or other beans or some chicken or hard-boiled eggs  or feta and make a very pleasant little lunch for yourself.

*ingredients* for maybe 4 servings
4 large carrots
1/8 teaspoon or so cumin, coriander, ginger, cinnamon, sumac
1/4 teaspoon or so za'atar and kosher salt
2-3 teaspoons olive oil
juice from 1/2 lemon and 1/2 small orange (~1/4 cup or less total)
1 teaspoon  honey and 1 teaspoon pomegranate molasses (or just 1-2 teaspoons honey)
1 handful each chopped parsley and cilantro (and/or mint) - maybe 1/2 cup total

listening to: a pandora station for MIA's paper planes, so kate nash, lily allen (wow, do not cross that kid) and (perhaps inevitably) MIA herself.

stir-fried leafy greens

now that you feel all awesome and self-satisfied about voting (if you're in america, of course. and if you voted - DID YOU?!), you can keep the momentum going by making some healthy vitaminlicious greens for dinner. treat. yo. self.

this is a very basic method that works for all kinds of greens, although the more tender ones like baby spinach or something will take less time than the more brawny specimens. 

we went to the local asian market the other day to get things like japanese curry powder (to finally make katsu kare from scratch!) and pocky. pocky and gummy fruit candies are very necessary, particularly if you're being good and eating your greens.

i feel a little weird saying "asian market," because obviously asia is a gigantic continent with many different cultures and foods. however, this particular market, while leaning mostly toward vietnamese and chinese food (the japanese curry powder was in the "foreign foods" section), bills itself as the "premier asian grocery" of central texas, so whatever, haters. 

we also loaded up on frozen things like edamame and tofu skin (apparently you can make noodley things with it?) and lots of produce, like the adorable and tiny indian eggplants below (that's a reference quarter at the bottom - so tiny!). 

i got a ton of greens and greens-like things, because there's so much more variety than you find at typical supermarkets. the only problem is that they need to be eaten fairly quickly, so i've definitely been getting my nutrients this week. we got little baby bok choys, chinese broccoli (like broccoli rabe, but less bitter/spicy), yu choy (pictured below), and amaranth greens (which are pretty and delicious). 

i hadn't had yu choy before, but it's sort of like bok choy mixed with chinese broccoli. and it has pretty yellow flowers. to stir fry it, i used the basic template i almost always use with greens, which can be dressed up if you're going for the flavors of a particular cuisine.

the basic form is to cook lots of minced garlic and some chili flakes for about 30 seconds in some pretty hot oil, then add the greens and a little liquid and let things cook until the greens are tender (5-10 minutes, depending on heartiness). then if you're making southern-style greens, for instance, you could add some chopped bacon or smoked paprika and diced onion to the garlic/chili flakes mix.

in this case, i wanted to go more chinese in style, so i used about 2/3 garlic to 1/3 minced fresh ginger and added some soy sauce as the greens were cooking. once everything was just about done, i added some leftover cooked rice, toasted sesame seeds, a bit of rice wine vinegar and a little sesame oil.

when you're cooking something with relatively thick stems like this, it's a good idea to put the stem parts in first, let them cook a bit, then add the leaves. that way nothing gets too overcooked. in this case, i just chopped the yu choy into ~1 1/2 - 2 inch sections from the bottom of the stems up through the leaves. i added the stems to the hot pan after the garlic, ginger and chili flakes were getting nice and toasty and let them cook (with a tablespoon or two of water) for a minute or two before adding the leaves and a bit more water. then just let things cook until the greens are tender - this took about 7 or 8 minutes. it's not a big deal if it's not all perfectly separated into stems and leaves, though - think broad strokes.

this is a super-easy and very quick (going from washing the yu choy to eating it took about 10 minutes) and incredibly healthy. it's just what we all need to keep from worrying ourselves sick over this election. fingers crossed!

*ingredients*
~ 1 pound greens (yu choy, bok choy, kale, spinach, mustard, chard - ALL the greens are good)
5 - 6 cloves of garlic, minced
~ 1 - 2 tablespoons of minced ginger (i used a coin about a centimeter thick and 1 inch in diameter)
big ol' pinch of chili flakes (to taste)
~ 3 tablespoons water
~ 1 1/2 tablespoons soy sauce/tamari
1 - 2 teaspoons rice wine (or other) vinegar

the rest is optional, but good:
lots of toasted sesame seeds
~ 1 teaspoon sesame oil
sriracha
garlic chili sauce
mustard (it's a little weird, but it works. for me.)
leftover rice
some kind of cooked tofu/chicken, etc.

listening to: new mountain goats album! (duh)

creamy corn soup with zucchini & tomato

first off, please excuse the weird illustrations. i neglected to take any pictures of this delicious soup and so had to draw some things on my phone. this is not quite as easy as you'd think.

nevertheless, hopefully they won't put you off making this soup, because it's quick, easy, and remarkably delicious. mike said that i could make it every day and he wouldn't complain (the subtext of that being that generally he DOES complain. just kidding! he is very easygoing, though he will suffer neither mushrooms nor fools gladly).

the corn here is amazing right now, so it would be great to snap some up and make this asap. out of corn season, i think frozen corn would be okay, but fresh is the only way to go when it's as juicy and sweet as it is now. zucchini and tomatoes are also pretty terrific, making this the epitome of the seasonal! local! eating! thing that everyone's always yapping about.

i also added some leftover grilled salmon, but you could also use chicken or tofu to add protein and bulk it up a little. it's also great with just the vegetables. so adaptable!

first, cut the kernels off of 4 ears of corn. this post regarding a tasty corn salad has a thing about cutting up corn, in case this is foreign to you. then put the cobs in a large pan with about 4 cups of milk. i used 2%, since that's what we keep around for coffee, but whole milk would of course be more decadent and skim more ascetic, so go with your instincts. heat the cob-milk mess over medium-high heat until it starts edging towards boiling, then let the cobs sit in there while you do the rest of the things. i think this just gives the end result a deeper and more complex flavor, but obviously if you're using frozen corn it'll presumably not come with cobs and should still be fine, so if you don't want to mess with this step, just skip it! it's your corn soup party! do what you want!

it's not in the picture, but you should cut an onion into smallish dice. heat up a bit of olive oil in a large saucepan over medium heat and add the onion. also chop some garlic into little bits. you can even cut the zucchini and tomato into bite-sized-or-a-little-smaller pieces at this point as well, if you're one of those fancy people with enough room on your cutting board to do so. 

so the onion starts getting translucent fairly quickly and then you can add the garlic and some herbs. i used a small bunch of lemon thyme stems that still had a few leaves on them. it was maybe like 1/2 the size of my thumb (i like to think that i have normal-sized thumbs, if that measurement was unclear) and i changed out the rubber band holding it together for one of those wire bread bag wrapper things from which i removed the paper. maybe you have some kitchen twine or something? just don't melt rubber into your soup and you'll be okay.

i also added a couple of big pinches of dried fines herbes, but pretty much anything not too weird would go well here - marjoram, chives, a little tarragon... (so, like, the things in fines herbes)

then throw the corn in, along with the milk in which the corn cobs have been steeping (sans cobs, obvs). probably some salt and pepper wouldn't be too out of place, either. bring it to a low boil and then turn the heat down to medium-low, so it keeps simmering. let it go for 20 minutes or so. 

at this point i like to blend some of it (like 2/3) up so that the soup has a thicker, creamier texture. you could blend the whole thing like crazy, but i prefer it with some whole kernels. an immersion blender would be best here (avoiding the thyme bundle), but i broke mine a few years ago in an ill-fated margarita disaster, so i made do with the food processor (a regular blender would be better than the processor, leakwise, but i don't have one). 

finally, brown the zucchini in a little olive oil, add some cumin and then the tomato, then add the whole thing to the now-blended soup. ta da! if you have some cooked fish or chicken you could flake/shred/chop it and add it so that it heats through.

don't eat the little bundle of thyme, if you used one.

somehow this ended up tasting almost kind of coconut-y - i guess maybe from the sweetness of the corn? i did use some really superlative corn, so that definitely helps the end result. 

*ingredients*

4 ears corn

4 cups milk

1 small bunch thyme - lemon thyme is particularly good (or some dried thyme)

other herbs

1 onion

3 or 4 cloves garlic

1 zucchini

1 tomato

1/2 teaspoon cumin (optional)

cooked fish or chicken (optional)

listening to: my kind of dumb/kind of awesome spotify mix of 90s-ish hip hop/r&b, so like GZA's shadowboxin', 2pac's california love, destiny's child's say my name, and tlc's waterfalls.

ratatouille cobbler with cheddar biscuit topping

did you know you can make savory cobblers? 

i mean, i am definitely on board with all kinds of sweet cobblers, slumps, grunts, and whatever other semi-icky name people come up with for fruit cooked under a sweet biscuity top layer. for instance, i am currently mourning the loss of the blackberry forest in our old backyard, since a blackberry-lime cobbler is never an unwelcome guest at the table.

but things change and we move on and deal with it. here in texas, late summer means tons of zucchini, tomatoes, and eggplant, so, inspired by memories of cobblers past, i decided to brave the oven and make a ratatouille-type dish with a fluffy, cheesy biscuit topping. 

aren't those eggplants darling? i think all eggplants are pretty lovely, as far as vegetables go, but the color variegation and petite size of these made them especially fetching. apparently they're called antigua eggplants, but i just call them presh. you could use a regular big old purple one, too, although make sure the skin isn't too thick (if it is, you could peel it).

other old friends in the cast of characters include zucchini, tomatoes, onion, garlic, and herbs. apparently traditional ratatouille also has bell peppers, but we didn't have any and i'm not hugely into cooked bell peppers anyway, so i didn't miss them. you could certainly add one or two to the mix if you like.

basically just chop everything into smallish bite-sized pieces (except the garlic. that should be more minced-y). mine were probably all less than 1/2" square. you don't have to be too methodical about it, though. first, heat up (over medium-high heat) a couple of tablespoons of olive oil in a large oven-proof pan. an enameled casserole pan is perfect for this (i used the rachael ray one that i got at goodwill and am somewhat embarrassed by, even though it's actually pretty great). 

you don't want to skimp too much on the oil because it adds a nice velvety mouthfeel (sorry, "mouthfeel" is kind of a gross word) to the finished dish. once it's shimmery, add the onion and let it cook for perhaps 5+ minutes, stirring occasionally, until it gets translucent and a little bit brown. then add the garlic and cook for about 30 - 45 seconds before adding the zucchini. once that's cooked down a bit (4 or 5 minutes, maybe), add the eggplant, then the tomatoes. at this point you can also add some salt, which will help the vegetables release some of their juices. 

you should also add some herbs now - i used fresh lemon thyme and italian parsley, along with a big pinch of dried fines herbes. herbes de provence are more traditional, and fresh basil would be more than welcome as well. a few chili flakes and some grindings of pepper aren't a bad idea, either.

at this point, the vegetables should be pretty tender, but not completely cooked to mush. take the pan off the burner and let it hang out while you make the biscuit topping. this is also a good point to start preheating the oven (450 degrees).

these biscuits are dead easy. i modified my normal biscuit recipe slightly, adding cheese and using milk alone, since we didn't have any yogurt. also, instead of rolling them out, i just dropped them in dollops across the top of the vegetables.

you can grate the cheese, but i like chopping it into little bits (as above) so that you get little tasty pockets of cheese in each bite. this is a great way to use up random bits of cheese that may be knocking around your refrigerator - i used a couple of kinds of sharp cheddar, but pretty much any not-too-soft, flavorful cheese would be good - gruyere or gouda, etc.

mix the dry topping ingredients, cut in the butter (with your fingers, a pastry cutter, or in a food processor), then add the cheese, then the milk. try not to mix it too much at this point so they don't get tough. then just dollop the biscuits over the vegetables as above. 

bake uncovered for about 20 minutes or until the biscuits are browned and cooked through. the vegetable mixture will bubble up while it's baking, so it's not a bad idea to place the dish on a ridged sheet pan to keep your oven from getting too messy.

be sure to let things cool down for at least 20 minutes or so before eating - it'll be super-hot. i actually liked it best at just a little warmer than room temperature - that way you can taste all of the flavors better. plus, who wants to eat a hot dish when it's 100 degrees out? no one, that's who.

*ingredients*
filling:
1 large onion
lots of garlic (i used about 3 tablespoons, minced)
2 large zucchini
3 small eggplants (or 1 large)
3 medium tomatoes (or 2 large)
herbs (3+ tablespoons fresh +/or a couple of teaspoons dried)
(**if you like a thicker sauce around the vegetables, you could add a slurry of ~ 1 tablespoon cornstarch mixed with 1 tablespoon water to the vegetable mix before putting the topping on. i thought it was fine with a thinner sauce)

topping:
2 cups flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
6 tablespoons butter
~ 1/3 - 1/2 cup cheese, chopped or grated
1 cup milk (or buttermilk or milk/yogurt mixture)

listening to: bishop allen + the rosebuds

multi-herb ad hoc pesto

wow, the last few weeks have been intense. at the end of july i flew to austin, took the bar exam, and flew back to portland, only to immediately pack up our whole house, say some flurried goodbyes (including a really fantastic happy hour(s) at victory bar with a bunch of the portland people that i already miss the most), and drive the almost 2000 miles back to austin.

the drive back was long, but pretty awesome on the whole. utah was way more gorgeous than i expected it to be and the animals (FIVE, plus the two or us, in a toyota matrix piled high with our stuff!) were actually very well-behaved. i think in the end, though, it was the mix cds mike made and the endless quoting of arrested development that got us through the rougher stretches. 

we've been here for almost two weeks now and things are finally starting to feel more normal. we still don't have much furniture, but the internet works and the gas (finally we have a gas stove again!) is hooked up, so i'm happy. 

after the weeks of being without a functional kitchen, it's great to be able to just whip something up on a whim, like this ad hoc pesto. i got a giant bunch of basil at the farmers' market last week and it was starting to get a little frazzly, so i'd been thinking of pesto anyway, but this post on food52 was just the impetus i needed to actually put it together.  

some of the basil was getting pretty scroungy-looking, so i used what i could salvage and added cilantro and parsley to bulk up the green quotient (and add some extra complexity). i just put a few washed handfuls in the food processor with some garlic and a little olive oil and blended it up. 

once it was getting smooth, i added some parmesan cheese and some toasted almonds. i like pine nuts in pesto, too, but we more often have almonds around and also i've read those things about pine nuts making your mouth all weird (PINE MOUTH!!!) and no thank you. finally, i added some lemon zest and juice and a little water (maybe this is sacrilege?) to brighten and thin it out.

using multiple herbs in pesto makes it more interesting (although i love regular pesto as well) and ensures that you don't have to have giant bushels of basil every time you want to make it. some arugula (of course, an all-arugula pesto is also nice) or other herbs like tarragon or marjoram would probably be good additions, too, and you could also try adding things like celery leaves or carrot tops or really whatever kind of greens you have around. i'm not promising it'll be good, but it will be yours. live a little!

you can use this on pasta (or a cold pasta salad) or fish or in a sandwich or on pizza. you can thin it even more with extra lemon juice and some more water and call it salad dressing. it was fantastic on the simple romaine salad with little sweet tomatoes and shavings of ricotta salata above, for instance. using it in a composed salad of heirloom tomatoes and burrata or mozzarella wouldn't be totally crazy, either.

now that we're edging toward the end of a long and fairly rigorous summer, it's nice to be able to slow down a little and enjoy some of the season's great produce. it's also nice to be home.

*ingredients* (approximate - this is really flexible)

1 big handful cilantro (like a cup?)

1 big handful parsley (i used flat-leafed, but you can probably use whatever)

2 big handfuls basil 

1-3 medium cloves of garlic (depending on your tolerance/love for raw garlic)

1/4 cup or so olive oil

1/3 - 1/2 cup toasted almonds

1/3 - 1/2 cup grated parmesan cheese (~1 ounce or so? again, to taste)

zest and juice from 1/2 lemon (~ 1 - 2 tablespoons juice)

water, to thin to taste

salt, to taste

garlicky green beans, almonds, hard-boiled eggs

this is a quick post for a very quick and easy dish. seared green beans with blackened-y bits, lots of garlic, crunchy almonds, and just-right hard-boiled eggs come together in no time flat to make a hearty side dish, potluck favorite, or a light dinner for these summer dog days.

of course i shouldn't complain, living in relatively cool portland, but even 90 degrees feels hot when there's no a/c and fuzzy animals insist on wrapping themselves around you at all times. we've been keeping cool by eating lots of salad dinners and refrigerator scroungings and thinking cooling thoughts of arctic breezes. 

i don't even want to think about how i'm going to deal with being back in texas (in AUGUST, no less). lots of complaining and praising of central air conditioning, i guess.

anyway, this is simplicity itself. heat about a tablespoon of olive oil in a large pan on pretty high heat (like 8 out of 10 high). the heat is important because you want to get the beans nicely singed - it makes them way more flavorful. once the oil's shimmery, add about a pound of trimmed green beans.

let them sit for a minute or two, then you can stir every minute or so. don't get too crazy with the stirring - you want them to develop those nice black spots. they'll take 5 -6 minutes total. while that's happening, you can start the eggs. i don't know where i heard this, but the best way i've found to cook hard-boiled eggs is to cover them with about an inch of water, put them on high, let it boil for 1 minute, then take them off the heat and let them sit for 10 minutes before cooling them off in an ice bath. it's always worked really well for me and avoids that chalkiness and grey yolk layer that makes people hate them.

when the beans are just about tender (grab one out and nibble it, if you like), add a few big pinches of salt and 3-6 minced cloves of garlic. we are huge garlic people, so i err on the side of lots. you can go ahead and take the pan off the heat and just stir the garlic and beans around a bit so that the garlic loses its rawness. then after a minute or so, put them in a bowl with the juice of half a lemon and a handful of chopped italian parsley. or regular parsley. i'm not sure there's much of a difference.

this is best at room temperature, so once you're ready to eat, add perhaps 1/2 cup chopped toasted almonds, more salt if it needs it, and some chopped up eggs. you can make it look nicer if you make each plate up individually, but i also like adding the eggs to the bowl because the yolks add kind of a creaminess to the whole thing.

regardless, it takes about 15 minutes total and it's actually really filling and tasty. you could also add like grilled chicken to it if you wanted, but personally i think it's kind of creepy to eat chicken and eggs together.

but maybe that's just me.

*ingredients*

1 pound green beans (asparagus would also be good!)

3-6 cloves garlic

handful parsley

1/2 cup or so toasted almonds

3? eggs (i don't know - maybe like an egg per person?)

tomatoes would not be half bad, either

listening to: now that chicken and egg together thing made me think of paul simon's mother and child reunion. so that. 

curry chicken & mango salad

london, england is one of my favorite places in the world. i was lucky enough to live there twice (briefly) - once on a semester abroad and then for 6 months soon after i graduated from college. coming back after that 6 months was almost physically painful. every day for the next more-than-a-year i actively missed the city and cursed the work visa restrictions that had sent me home. 

now it's been TEN years since i was there (!). i still can't really believe it, but a combination of no money and little time (among other things) has kept me from going back to visit. i'm hoping to go soon, though, once i start raking in the big lawyer cash (ha! just kidding! i specialized in public interest law like a sucker!). now that i have several dear friends living there, it's become even more of a priority, so ojala i'll be visiting ye olde towne sooner rather than later.

in the meantime, i can make things like this curried chicken salad and pretend it's coronation chicken. during my after-college stint there, i worked as a medical secretary in an oncology hospital in central-ish london. it was somewhat depressing work, as can be imagined, but it paid well and everyone i worked with was charming. there was also an adorable little park nearby and virtually every day i would go to the pret a manger and get a sandwich, then go to the park and read. they had several iterations of coronation chicken which i never got to try, since i was a vegetarian then. but they probably weren't as good as this version, anyway, so hopefully i didn't miss out too much. 

start with perhaps a cup and a half or two cups of bite-sized-ed chicken. i like to use some white meat and some dark, because that's how i roll (flavorfully and with pleasing texture), but you can use whatever. it could be roasted or poached or even grilled. usually i just roast some bone-in breasts and drumsticks in the oven for one dinner, then use the leftovers for salad. 

i only used half a mango for this batch, but more wouldn't be bad. cutting up a mango is easiest if you slice down one of the flatter sides of it, use a knife to score the flesh in whatever size you'd like, making sure not to cut through the skin, then push it sort of inside out so you can just slice the cubes off the skin part. you probably want to cut it into pieces a little smaller than those above.

then just mix everything together, let it sit for a bit to meld the flavors better, and pile it on a sandwich or in a pita or have it with crackers or little toasts or even stuffed into tomatoes, once they get really summer-good. the curry isn't overpowering, but it's a welcome change from regular chicken salad and the sweetness of the mango and slight tartness of the yogurt are really nice. it's basically a perfect summer salad. whether you imagine yourself in london when you eat it is up to you. 

~ 1 1/2 - 2 cups chopped cooked chicken (i used about 2/3 of a large breast + 2 drumsticks)
1/4 cup each mayo and yogurt
salt
1/8 tsp cumin
1/2 tsp curry powder
juice of 1/2 a lime
1/2 a mango
handful cilantro
4 or 5 thinly sliced scallions


listening to: the herbaliser, solex

salmon, vegetable & rice noodle salad

although summer doesn't technically start until june, memorial day marks the beginning of summer in the minds of most americans. it's the official start of grilling season and the kick-off of a thousand balmy evenings in the backyard, sipping cold beverages and slapping errant mosquitoes. 

although not at all grilly, this salad is extremely summery - it's cold and crisp and refreshing, with plenty of citrus and tender salmon. it's definitely going to be nice to have around as temperatures start to climb (although here in portland, it's like 60 degrees. but we take what we can get).  

it is always a little jolting to see artichokes growing here - i think of them as being more fond of a mediterranian climate. but clearly i'm no botanist.

the main activities you'll encounter in making this salad are poaching salmon and chopping vegetables. both are quite simple and offer relatively few chances to accidentally kill yourself. so that's good.

first, simply heat up some water in a pan large and deep enough to hold your salmon (a big deep sauté pan works well). i used a fillet of wild sockeye salmon (monterey says "best choice" which makes me feel moderately proud and responsible, like when your 2nd grade teacher writes "nice job!" on your worksheet) that weighed about 3/4 of a pound. the water should be deep enough to cover the top of the salmon. you can add whatever kinds of things you like to the poaching water - white wine or sake, lime or herbs, etc. i kept it pretty simple with like a tablespoon of rice wine vinegar, the stems of a bunch of cilantro and some salt and pepper. just heat the water over medium heat until it simmers. then add the salmon gently (skin side down, if it has skin) and let it cook for about 10 minutes or until it's a nice opaque pinky-red all the way through. you don't want the water to boil at all, so keep an eye on it and turn the heat down if need be. 

once the salmon's done, use a large spatula to maneuver it onto a plate and let it cool for a bit. now you're going to use the hot poaching water to rehydrate some rice noodles. just place some rice noodles in a bowl and pour the hot water over them, using a spatula or something to keep the cilantro from coming along. i used thai rice stick noodles, which are thick like fettuccine, but it would also be good with vermicelli, etc. then just let them sit for 10 - 15 minutes or until the texture seems pleasantly al dente. at that point, just drain them in a colander and let them hang out. 

while that's doing its thing, chop up some nice vegetables. i used some napa cabbage, a yellow bell pepper, a shallot, and some cucumber. some kind of chili would be nice, as would tomatoes, asparagus, scallions, even mango, etc. but you work with what you've got. just cut everything in small pieces that are roughly similar sizes. i cut the cucumber in half, scooped out the seeds (which is supposed to help if one is prone to heartburn), and cut it into little crescents. i julienned the pepper and cut the shallot into tiny thin rings. the cabbage went down like this:

finally it's time to put everything together. i like to mix up the dressing in the big bowl the salad will go in and then toss all of the other ingredients in. the dressing is ridiculous-simple, which means you have time to gawk at the winner of this year's portland pug parade. it seems appropriate for memorial day.

i like the look on the face of the lady on the far left. she can't believe what she's seeing!

anyway, dressing. it's just 2 tablespoons rice wine vinegar, the zest of about half a lime, the juice of 2 limes, a couple of tablespoons of sugar, a little sesame oil, and a pinch of salt. fish sauce would be good instead of salt, but i forgot that we had some. just whisk everything together, add the noodles and chopped vegetables, then flake the salmon in in big chunks. you want to be careful mixing things at this point so that the salmon stays in nice attractive pieces, rather than falling into little weird shreds. 

the last thing i added was a big handful of fresh herbs cut in little slivers - i used cilantro, mint, and lemon balm, but basil or other herbs would be nice as well. live a little! a little handful of toasted sesame seeds is also a good idea. 

this summer's going to be all right.

*ingredients*
salad:
3/4 lb salmon in water with salt, stems from cilantro, pepper
1/3 - 1/2 lb rice noodles
1 bell pepper
1/2 of a small napa cabbage
1 cucumber
1 shallot
1/2 cup mixed herbs

dressing:
2 tablespoons rice wine vinegar
1 1/2 - 2 tablespoons palm (or other) sugar
1 1/2 - 2 teaspoons sesame oil
zest from ~1/2 lime
juice from 2 limes
salt
sesame seeds

listening to: nothing but mowers, of which there seem to be dozens in the hood today. maybe i should put on some john philip souza! that seems memorial day-y.

two quick/easy/healthy lunches

whether you bring your lunch to work or eat lunch at home or school, making it is one of those hassle-y things that you either sigh and do or sigh and don't do and then you end up buying a sub-par sandwich from the little shop on the ground floor of your office building.

wait, i guess that's only related to the bringing-your-lunch-to-work thing. and it's really only related to my work, because probably not everyone is lucky enough to work in office buildings containing shops with mediocre sandwiches on the ground floor.

anyway, i've never been that into making lunches. but i try to do it, because on tuesdays and thursdays i have to be Out and About for like 13 hours so if i don't make one i get into the whole sandwich shop malarkey and am mad at myself later.

two lunches that have been treating me right lately are a beans/kale/tomato melange and a vaguely asian chicken and broccoli thing. both are super quick and quite tasty and they will power you through any number of meetings, memos, or research rabbit-holes you find yourself falling into.

kale is probably my favorite green. it's milder than other greens like mustard or chard and it has more texture and heft than boring old spinach (which also has the non-benefit of making my teeth feel weird - thanks oxalate, you jerk!).

anyway, for this you just need one bunch of kale (washed, stems removed, and chopped into vaguely bite-sized pieces - 1"-2" or so), some garlic and/or shallots or onion, a can of white beans, and a can of diced tomatoes. heat a teaspoon or so of oil in a large pan (medium heat), then add the garlic/shallot/onion. let these cook for a minute or so, then add the kale. stir it around a bit and let it go for another two minutes-ish, then add the tomatoes (with their juice) and the beans (drained and preferably rinsed, because that bean-juice in cans is so nastily viscous). then you are basically done. let it cook, stirring occasionally, for perhaps another 10 - 15 minutes or until the kale becomes texturally pleasing to you. that's it! maybe also add some salt. a little lemon juice or cider or balsamic vinegar is nice, too.

the great thing about this is that it's vegan and it has lots of protein and vitamins. you can also grate a little cheese on it if you're feeling frisky. we had some cotija cheese that went particularly well with it, but asiago or parmesan would also be nice. it's also good warm or at room temperature, so if you can't stand the thought of hanging in the breakroom with your homies, you can hunch over it in your cubicle while reading a magazine. your choice!

here are the ingredients of my lunch today. i roasted a chicken the other day, so we already had some cooked leftovers. if you don't have a roast chicken in your fridge, you could always get one of those rotisserie ones or use tofu or add the extra step of cooking up a chicken breast. but it's definitely quicker if you have chicken that's already cooked. obviously.

other than that you just need a stalk of broccoli, a couple of cloves of garlic, a shallot (or equivalent amount of onion, or just leave it out), and perhaps half a jalapeño or other pepper (this one was mild). you can also add whatever else you have around - scallions and/or cilantro would be nice, as would some peanuts or cashews. but lo! i had none of those.

this is actually kind of similar to the kale thing in that you cook the garlic and whatever (here, shallot and jalapeño) for a hot minute, then add the green stuff (broccoli!) and let it cook for a bit. once i put the broccoli in, i added a tablespoon or so of water and then covered the pan and let it steam-cook for about two or three minutes. basically from here on out it depends on how crunchy you want your broccoli to be. i think mine cooked for a total of 7 or 8 minutes. the timing also depends on how large your broccoli chunks are - the smaller they are, the faster they cook.

once it's just about done, add some soy sauce (to taste, but maybe 1-2 teaspoons) and a teaspoon or so of sesame oil. then add the chicken (if you're using tofu, you could add it soon after the broccoli or cook it separately so it gets sort of crunchy) just to let it get all melded with the other stuff. also, incidentally, i was eating this at home, so i wanted to get it heated through. yay for home-lunch!

when you're ready to eat, a dollop of chili-garlic sauce is a great addition, as is sriracha, if you haven't already used it all up in some terrible apocalypse drink.

if you're taking it to work, you'll probably want to keep it cold until you're ready to eat it because salmonella.

*ingredients for kale thing*

1-2 cloves garlic

1 shallot or 1/4 of an onion

1 small bunch kale

1 can white beans

1 can diced tomatoes

salt

balsamic or cider vinegar, optional

cheese, optional

*ingredients for chicken-broccoli thing*

2 cloves garlic

1 shallot or 1/4 of an onion

1/2 mild jalapeño or other chili or some red bell pepper

1 largish stalk broccoli

1/3 - 1/2 cup chopped, cooked chicken

soy sauce and sesame oil, to taste

chili-garlic sauce and/or sriracha, to taste

other good additions - sesame seeds, nuts, other vegetables

listening to: the clientele

radishes, butter, salt, bread

this is a super quick snack or light lunch - bread, then some good quality butter, then thinly sliced radishes, then a goodish sprinkling of a nice flaky salt. that's all you need for a rather elegant little repast.

i used a salt called murray river apricot salt, which is australian for fancy salt. it does sound fancy, but it isn't that expensive when you just use it for sprinkling on things. they have it online at lots of places and in austin i got it at central market and here in portland at zupan's. so it's around and all.

sometimes it's nice to have a somewhat fancy lunch, even if it is a random thursday and you are sitting on your couch researching animal abuse. in fact, maybe that's the best time to have a somewhat fancy lunch. you know, to keep your spirits up. anyway, this was poached salmon, a cucumber/red pepper/baby zucchini salad with shallots, and a raw grated beet salad with smoky blue cheese on top. fancy, healthy, and delicious!