Tag Archives: epicurious

Hardly Brackett-worthy, but what is?

I fought to pull it together tonight for a casual outdoor dinner with family.  We hadn’t seen these guys in a while in spite of the fact we live about a twelve-minute walk apart (it was that kind of semester).  I was uncharacteristically exhausted this afternoon I found myself debating with I. about whether to order Zachary’s (an East Bay thing I’m not sure I’ll ever be able to convert to after living in New York for as long as I did–I’ll never forget the first time I had it at my mother-in-law’s house–Chicago-style pizza??? Qu-est-ce que c’est??!!  At this point I eat it and I enjoy it, but I don’t ever think I’ll totally get it).

Suffice it to say it wasn’t my finest moment in the kitchen (or at the grill for that matter) but I love this super easy recipe for grilling.  You prepare a sort of relish of garlic, paprika, lemon, parsley, and olive oil (which takes about five minutes) and then do a simple grill; could be vegetables, seafood, or steak.  Cook to your liking then simply drizzle the sauce over your vegetables, seafood, what have you.  I’ve done it with halibut, cod, and mixed vegetables (peppers, zucchini, onion etc.) so far, and everyone is happy.  Technically I haven’t tried this with steak, but I think it would be perfect.  The epicurious recipe says it’s for seafood–try it and let me know what you think.  Here’s the cod from tonight:


Click here for the original recipe. They call it a “dressing” but I like stretching the definition of “relish,” just for fun.

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I’m thinking about:

  • building student confidence to improve academic achievement; see NY Times and The Situationist
  • how did I forget today was Earth Day?  Jewels of New York in Fort Greene (details on their Twitter) My students are super excited about the film Earth.  “It looks hecka tight!”  Opening today, Earth Day.
  • why aren’t there more floral design blogs?  And where did I put all those Parisian florist business cards I collected last spring?
  • Summer!
  • (in this case still thinking about) how many of my students were stoned on 4/20, how I’m supposed to feel about that, and what I’m supposed to do…NY Times on legalization
  • so much trouble in the world; breath in suffering breath out loving kindness
  • my latest “ethical dilemma.”  Would you like to read it? 
  • Grilled Halibut with Chimichurri—YES! recipe at Epicurious

chimichurriphoto by Romulo Yanes

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Roasted Root Vegetables

It’s this time of the year that I go to the farmer’s market and start wondering what exactly I’m supposed to do with a bunch of parsnips and potatoes.  A year or two ago I came up with an excellent solution in a roasted root vegetable recipe I found on epicurious.  

Roasted Root Vegetables with Thyme and Marjoram Vinaigrette from Bon Appetit November 2002

I love this recipe-the combination of thyme and marjoram is beautiful and paired with the balsalmic reduction and lemon zest it’s just brilliant.  The flavors are bright enough to enliven any January night.

When I was browsing the Times yesterday I found Roasted Carrots and Parsnips With Rosemary and Garlic.  I haven’t made this yet, but I like the simplicity.  If you don’t cook much or haven’t done a lot of vegetable roasting maybe this is a good place to get started?  Looks good.


I heard from soother1978 that last night he made the Barefoot Contessa’s Roasted Winter Vegetables and found it fundamentally soothing.  I have almost every Barefoot cookbook, but really didn’t want to have to go combing through every single one for the recipe so I was thrilled to find the recipe easily on the food network’s site.  If you’re a Barefoot fan you can also check her reader Q&A updates on the House Beautiful website.


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A Great Steak

This simple, SIMPLE marinade makes the steak of your dreams; ever so subtle sweetness and tanginess, with all the benefits of a yummy smokey grill. 


I had to post the picture from epicurious since I served this at a dinner party and thought it would be a little gauche of me to whip out the digital and start styling people’s plates.  

If you are a steak/meat lover, this is a MUST try.  The marinade takes 5 minutes to put together and I only marinated (in fridge) for approximately 2 hours (btw I skipped the whole blending step of the marinade.  I found a that a quick whisking did the job.  Also the recipe instructs to marinate at room temperature for 15 minutes, but my grill took a million years to get hot and I didn’t read that instruction thoroughly, so as previously stated my meat marinated for 2 hours in the refrigerator).  

My guests that evening called it “some of the best steak they’ve had in ages.”  

I almost felt guilty it was all so easy.

Recipe for Grilled Marinated Sirloin Flap Steaks via epicurious.com.

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