Recipes and food adventures with Adam Roberts
Category
Salads
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Café Kestrel
On Wednesday night, we met up with our friend Ryan O’Connell at Café Kestrel in Red Hook. Café Kestrel is such a cozy spot. It was our second time there: I snagged this reservation because they just started Wednesday night service. It was the perfect place to go to commiserate after the trauma of Tuesday…
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“This Is Not A Waldorf” Salad
You don’t often think about turning on your oven to make a salad, but that’s exactly what I did after flipping through Suzannne Goin’s AOC Cookbook during the build-up to lunch on Saturday. My usual salads are normally quick affairs of tearing up some lettuce, drizzling on some good olive oil (lately it’s Séka Hills),…
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My Love Affair with White Balsamic
This summer, I’ve been having an affair. No, not in the bedroom, in the kitchen. I’m passionately in love with a vinegar; not just any vinegar, but white balsamic vinegar. It all started when I was ordering groceries to pick up from McCalls Meat & Fish (yes, I know I mention them a lot). Their…
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Carrot Top, Fennel Frond Pesto
Today’s my blog’s 11th birthday. I was going to do a post about that, but there’s really not much to say that I didn’t already say last year (see: Ten Years a Food Blogger). So instead of a navel-gazing post, here’s a produce-maximizing post. It’s a post that came about through necessity. See, my CSA…
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My New Favorite Fall Salad
Sometimes there’s a salad that you like, but don’t love, and then you change a few things about it and suddenly it’s your new favorite salad. That’s what happened with this salad, a familiar combination of apples and fennel and walnuts and golden raisins and arugula. It’s one you can probably find in my archives…
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Fun Times with Farro: Cauliflower and Cara Cara Oranges, Smoked Trout and Parmesan
They say you’ve gotta know the rules before you break the rules and I think that’s true of cooking as much as it’s true of art or writing or any other discipline. Before you make deconstructed spaghetti and meatballs with foam and fruit leather and dehydrated beef essence, you should probably learn how to make…
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Salad niçoise
I almost titled this post Salad Not-çoise because my starting point, with the recipe, was David Lebovitz’s blog post where he beautifully describes a salad–an authentic Niçoise–that is nothing like the one I ended up making. In fact, David might be horrified by the one I made, especially since he quotes Jacques Médecin, the authority…
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Roasted Beet and Carrot Salad with Chickpeas and Goat Cheese
Please take your computer screen–this may be tricky, if you have a laptop–and detach it from the base. Good. Now nail it to the wall with this post prominently featured because DANG, isn’t this salad that I made yesterday a work of art? I’m mighty proud of it. In fact, I’m so proud of it,…
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Rice Salad with Olives and Pine Nuts
The smartest food bloggers rave about the recipes they post in the first paragraph so you’re positively dying to click ahead and read the rest. Me? I kind of do that, but I also can’t help being a truth-teller. So yesterday, I was honest when I said that I loved the Franny’s Toasted Almond Gelato…
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Got A Fat Tush? Make Fattoush
Sometimes recipes take you by surprise; you think they’re going to taste one way, they wind up tasting another way and you wind up liking that other way better. With the fattoush recipe from Ottolenghi’s Jerusalem, I was expecting crispy pieces of pita bread tossed with pretty typical Israeli salad vegetables (cucumbers, tomatoes, etc.), yogurt,…
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