Category Archives: Food Porn

Summer Salads and Repurposing

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One of my favorite things about summer is repurposing leftovers into awesome summer salads that you would not suspect had been concocted from random things in my kitchen that needed to get used up. Today’s creation, if I were to give it a menu-worthy title: Fried chicken, walnut, and summer berry salad with buttermilk-chive dressing

The chicken was a boneless thigh leftover from dinner a few nights ago, popped into the toaster oven to crisp it up. The berries were leftover from last night’s block party, brought by two different guests. Chives came from the garden.

Inventing Breakfast From Leftovers…

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Excited this morning to realize I had leftover white rice, wilted greens, and mild artisinal sausage in the fridge (from three totally different meals). A half hour later with an egg simmered to perfection and some seasonings…a delicious congee breakfast! Lovely memories of traveling in Asia right now. The power of food to conjure experience.

Nose-to-Tail with No Time?

If you are like me, and love nose-to-tail cooking and eating, but lack the time to prepare so many of these cuts on a regular basis (as most require a decent amount of prep or cooking time), here’s a great quick recipe I invented the other night:

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Acquire some radishes with nice greens. rinse the greens well and sauté with a bit of olive oil, garlic, and a few red pepper flakes. Finish off with a sprinkle of vinegar (balsamic for a heavier flavor, rice for lighter) and s & p (easy on the s, though). Slice the radishes while the greens are cooking. Toast some bread of whatever sort you prefer (here I used some little brioche-type rolls sliced into rounds). Spread with commercial white bean spread (Cedar’s is a great brand if it’s available in your area–very few problematic ingredients in it). Top each piece with a few wilted radish leaves, then top each piece with a couple of canned sardines in olive oil. Sprinkle each crostini with a bit of fleur de sel (why you need to go easy on the salt in the greens) and a grind of pepper. Serve with the sliced radishes and a knob of good-quality grassfed butter (and salt the radishes if the butter is unsalted). Voila! Awesome quick meal…or a great appetizer to share.

And if you have not experienced the wonder that is sliced radishes with butter and salt, try it. I was introduced to this from Fergus Henderson’s The Whole Beast cookbook, and it is a revelation. (He actually has some pretty killer non-meat recipes in that book!)