After work and a trip to the gym, it may be 8:00 by the time I get home. And despite a liberal, daytime-snacking policy, I’m hungry for dinner by that time.
Even though I enjoy cooking, a Wednesday evening — with only a few hours left before bedtime beckons — is not the best time to launch into an hour-long culinary experience. Quick, easy, and delicious are the weekday watchwords.
Sloppy Joe fits the bill. This meal Continue reading
Choosing a recipe can sometimes feel like putting together a baseball team. It is the home chef as general manager.
In each field, the objective is the same — to please the folks at home by offering them a winning dish while remaining within the allotted budget. The objective is straightforward. As is the theory behind it: acquire the best ingredients, assemble, and serve warm.
But this process is never as straight forward as it seems. Expensive ingredients, like high-priced free agents, may Continue reading
Chicken pox is a highly contagious virus. Chicken saladitis, while not as lethal or infectious, is no less noxious, inserting itself into lunch menus on an almost daily basis.
During the week, I bring my lunch to work. And making a week’s worth of chicken salad is almost always Continue reading
If you’ve ever been in a Parisian café, you’ve seen Heisenberg’s uncertainty principle at work. In this environment, waiters move about like errant electrons, brushing past you with little care for their momentum, their movements, or their duties. To a stationary observer, it is impossible to know both the location of a server and the speed at which he is ignoring you.
The croque-monsieur made its debut in 1910, in a café on the Boulevard des Capucines. The origins of the name are unknown, but I suspect the etymology is quintessentially French. An exasperated Frenchman Continue reading
The PB&J Sandwich needs no introduction. Its ingredients and structure are tried and true. Add slices of banana, and the PBB&J Sandwich might merit a fleeting handshake. But the ABB&M Sandwich is all but unknown – a foreign dignitary of sorts, whose presence deserves a formal introduction.
Membrillo is Spanish for quince, a lumpy, yellow-green fruit that resembles a cross between an apple and a pear. The quince, born in the Caucasus, dates back to man’s earliest conquests and temptations. The quince started the Trojan War, after Paris awarded the fruit to Aphrodite for the hand of Helen of Troy. The quince is also said to be the apple that tempted Adam and Eve. Which may have been somewhat disappointing for Eve, since the quince is a hard and bitter fruit. Only a few varieties can be eaten raw.
In its modern form, membrillo usually refers to Continue reading
With over thirty posts on my food blog, you might think that lunch at my office would be diverse and interesting. That my leftovers from the night before would offer an exciting mid-day meal. You’d be wrong.
Though some days offer exceptions, lunch at my office is unabashedly routine – which is not to say it’s bad. Quite the opposite. I couldn’t possibly have chicken salad sandwiches with the frequency I do, if I didn’t love my recipe. And because my recipe provides enough chicken for the week, it’s one less thing I have to account for while I’m at work. Chicken salad also has the advantage of being relatively light (so no post-lunch siestas), and offering a good source of protein (perfect for those afternoon workouts).
This is my (very) tried and true recipe. Continue reading