30 April 2011

Pilsner + Pork = Perfection

I had something today that I rarely have anymore- time.  Time to clean the house.  Time to do laundry.  Time to grocery shop.  And most importantly, time to cook.  I even squeezed in a yoga workout and a trip to one of my favorite local ice cream shops.  It was a fabulous day. 

The Hubs was busy tutoring students all day for their upcoming AP Exam so I had the house to myself...for almost 7 hours.  These days are very rare and I treasure them.  I'm an incredibly independent person and so "alone time" has always been very important to me.  It also meant that I had time to attempt an all-day recipe. 

06 April 2011


I have one word to describe this "sandwich":  Yummy

photo: The Hubs

They are amazingly easy to make and almost too pretty to eat.  Almost.  Slices of panko-crusted eggplant serve as the 'bread' for these tomato, basil and chevre sandwiches.  Genius!  They are perfect for a lunch with the girls or as a light dinner when paired with a green salad and a glass of wine.   

I'm forever in my cooking gal pal's debt for choosing this recipe for us to try last summer.  We used standard eggplants then, but tonight I used baby eggplants and  loved how much more manageable it made the sandwiches.  One more tip: season every step of the way and don't forget to sprinkle the hot slices with salt as soon as they come out of the pan. 


04 April 2011

Spring Salad

I was so ready for spring to arrive this year.  I have enjoyed the clear, warm afternoons spent on the back porch after work recently.  I have adored the way springtime foods seem to awaken my palate after a winter of creamy and heavy foods.  There's nothing like the perfect salad this time of year to remind you what fresh tastes like.

photo: The Hubs

Although the grilled pork chops weren't bad, the real star of tonight's show was the Asian Citrus Salad.  Very simple: some arugula, spinach, dill, cilantro, & parsley, some thinly sliced red onion, a few blanched sugar snap peas, an orange and a handful of roasted cashews.  It was tossed with a simple vinaigrette made with the juice from the orange, a grated clove of garlic, a spoonful of orange marmalade, a splash of soy sauce, a couple of splashes of rice vinegar, some olive oil, salt and white pepper. 

Crisp, clean and perfect.