Wednesday, September 25, 2013

Sriracha-Lime Sweet Potato Chips

For those who love spicy, sriracha is an amazing and limitless condiment. The Thai red chili and garlic sauce has an addictive quality to it, starting off sweet then quickly sneaking up on you with its signature spice. It’s great on everything from eggs, to noodles, to fish and meat. It can be used in a marinade, added to a broth, whisked into a dressing, or mixed with mayonnaise for a delicious spread. Just like any other hot sauce, the possibilities are endless; but with a following of dedicated fans, sriracha has taken on a life all its own.

Tuesday, September 17, 2013

Eggplant Chickpea Meatballs with Tangy Roasted Red Pepper Sauce

A so-called meatball should probably have some meat in it, but I’d say eggplant is like the meat of the vegetable world. Eggplant is versatile, hearty and substantial—it’s meaty. It’s one of the only vegetables that can stand alone as an entire meal for non-vegetarians like me. Grilled, fried, layered in eggplant parmesan, rolled up neatly for eggplant rollatini, or presented in the wonderfully dippable ways of babaganoush and caponata, aubergine is the star of so many of my favorite dishes and snacks. And I’ve just added these eggplant chickpea meatballs to the list.

Tuesday, September 10, 2013

Tomato and Corn Grilled Flatbread

Flatbread is pretty much another way of saying thin crust pizza. There’s traditional flatbread like pita and Indian naan, and then there is the flatbread that many of the restaurants are serving these days, which is dough that’s (usually) baked with different toppings. Now what would you call that? It looks like pizza, it’s made like pizza, it even kind of tastes like pizza. Well, apparently it’s flatbread. The main difference that I can justify is that one is a meal and the other is smaller and thought of as more of an appetizer.

Tuesday, September 3, 2013

Balsamic Grilled Figs

There’s this funny thing that happens whenever people find out that I went to culinary school or that I like to cook; they always ask, “What’s your specialty?” and I never have a straight answer to give. I think about that answer often because I really do feel stupid when I can’t come up with something better than a rambling of one or two cuisines and some random dishes. Really, I just like to cook. Honest. I’ll cook anything.