Well my friends… This is it. Thursday, August 17th was the hottest day of the Summer so far. Or at least, that’s how it felt. I’m guessing it’s because we have had guests over for the past week and we’ve been spending the majority […]
I tried to Be Gluten Free but then This Recipe Came into My Life | Egg Noodles with Garlic, Chili, Lemon Zest, and Parsley | One Cook, Two Books
Note: the events discussed in this post occurred Wednesday, July 26. Being a stressed out college student, I’ve been wrapped up in school work and have not been able to post to my blog until today. My apologies! I started to watch a documentary […]
Note: the events discussed in this post occurred Tuesday, July 25. Being a stressed out college student, I’ve been wrapped up in school work and have not been able to post to my blog until today. My apologies!
As with many of the lovely recipes by Mina Stone, today’s recipe called for something I had never heard of before. An herb salad.
Herb Salad with Feta and Toasted Almonds, in case you wanted to know the full name of the recipe.
Now, I assumed that this salad was going to involve mixed greens and then some herbs and maybe some added vegetables. Boy, was I wrong. When Mina Stone says herb salad, she. Means. Herb. Salad.
As in a salad made only of herbs.I was terrified. Parsley is definitely up there on the list of herbs that I am quite picky with, so making an entire salad based on the green? How on earth was that going to turn out well?
Between you and me, mighty interweb, it actually turned out marvelously. The combination of the sharpness of the herbs, with the brininess of the feta and the softness of the toasted almonds created the perfect salad. All of the flavours worked wonderfully hand in hand.
The next day I had the salad with leftover quinoa and a lemon yogurt poppy seed dressing. The combination of the salad with the pop of the quinoa and sweetness of the dressing was splendid! This is one salad I do see myself making again and again.
I think that my favourite time to cook food is when I’m cooking for a crowd. Yes, cooking for myself is nice. I can take my time and I don’t have to worry about what other people think. But… there’s something about making food […]
Of all the recipes in this book, this is the one that I have been waiting the most anxiously to do. The first time I ever had Kotosoupa, was just within the past year. I was visiting my dad’s family in long island. There, […]
After yesterday’s meal prep, I was quite terrified to dive into tonight’s cooking. Though the family explained it was okay for us to eat out, I was determined to cook them yet another delicious dinner. I knew that nothing would match up to how laborious the meal prep was yesterday, so I was quite confident in my skills that I would be able to make them two simple dishes: Makaronia Me Kima, and Early Spring Salad with a Tangy Sour Cream Dressing.
I actually planned out the production of this meal in an incredibly _____ way. It was so well planned, in fact, that I was essentially done by the time my family came back from being out!
Let us begin, shall we?
Part 1 – The Meat Sauce
Makaronia Me Kima is also known as Cinnamon and Clove Meat Ragu. The recipe was incredibly self explanatory. I also had a little helper read it to me (thank you, little brother Jake) while I stayed by the stove to ensure that everything went as fast as possible.
Easiness: 4/5. The onions literally killed my eyes as I sliced them, and it took quite a while for me to slice the onions. Those are my only complaints though!
Taste: Absolutely phenomenal. I ended up reading the intro of the book again before cooking. Mina Stone is described at one point as eating very slowly, almost in a trance as she ate her food. I decided to try out this “slow eating” taste test and it actually worked very well! I was able to catch the subtle flavours of the meat that I don’t taste when devouring it super fast. Pretty. Dang. Delicious.
Part 2 – The Salad Dressing
So as the meat cooked, I decided to work on the salad next since I knew how fast the pasta would cook. I was too nervous to set up the entire salad all at once, so I thought that I would start out by just making the dressing and letting it sit there. I originally intended on making a Green Goddess Spinoff dressing, but instead stuck with the original Tangy Sour Cream Dressing recipe in the book because, well, Master Mina says that’s what is best! It was super easy to make. I did not have sour cream, so I used the remnants of my buttermilk and some plain yogurt instead.
Easiness: 5/5. Mix three ingredients together then add salt and pepper? The only way this could have been difficult is if… wait… oh yeah. There is no way.
Taste: Really good! It was a very simple lemon yogurt dressing. I almost convinced myself to add poppyseeds and make it a lemon poppyseed dressing but didn’t want to alter the recipe too much. Maybe I’ll make another salad tomorrow and just add some poppy seeds to that dressing…
Part 3 – The Salad
Meat still cooking, dressing done. All that was left was to prep the salad and cook the pasta. Still knowing how fast the pasta was going to be, I decided I would set up the salad. I decided on the Early Spring Salad because, well frankly, the picture looked absolutely beautiful. It was rather easy to make, and took up the perfect amount of time to prep all of the vegetables. It was all very simple and very therapeutic. Plus, this recipe gave me a chance (like with the olives) to try something new! I got to try all different sorts of delicious vegetables in a salad, something I don’t normally do since I do not normally eat salads.
Easiness: 4/5. It was a little time consuming to cut all of the vegetables, but even so it all worked out since I spent just the right amount of time with this dish.
Taste: This was an absolutely delicious salad. Especially with the dressing. After a while of eating it I even threw some blueberries in because I thought it needed something a little sweet to offset the tang from the dressing. Best. Decision. Ever.
Part 4 – The Pasta. Easy Peasy. No Description Needed.
But I’ll give a description anyway. Boiled some water. Cooked some pasta. Put it in some pretty bowls. Bam.
Oh! Speaking of which, I did another really fun layout for the dinner. Besides dividing the pasta into two beautiful bowls, I also laid out a whole bunch of sides: pesto, snap peas, radishes, blueberries, cauliflower salad, and my dad’s famous garlic bread. It was all absolutely delicious.
Mina, you did it again. Your recipes created one heck of a dinner party! I thank you.
Today is the first time in my life that I made a dinner for a group of people. This dinner happened to be for our family of eight (out of towners and an extra guest), and I could not have been more overwhelmed. I […]