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Monday, June 25, 2012

Penne Carbonara with Slow Cooked Egg

Like any science geek who also happens to know his way around a kitchen, I'm fascinated by modernist cooking. My Father's Day gift was a molecular gastronomy kit that I'm itching to try out. But while foams, powders, and meat glue belong more in the realm of high-end restaurants, there is one technique that I as a home cook feel still keeps the dinner plate as a dinner plate and doesn't turn it into a petri dish.

Thursday, June 21, 2012

Mojito Watermelon Salad

Nothing says summer like the taste of fresh watermelon, and I always look forward to the first one of the season. Though I love it in it's virgin state, sometimes I like to be more creative in how I serve it up. One day, I was thinking of a Mojito, when this idea was born. It's a great summer salad that can be served for breakfast, lunch or even dessert!

For a side salad to accompany a more hearty breakfast, here's what you'll need to satisfy 4 guests:

1 Ruby Red grapefruit
Half of a small, seedless watermelon
1 lime
10-12 leaves of fresh mint
sugar (optional)

First, pop on over to your local Farmer's Market to pick up a fresh watermelon. Here in CA we have lots of organic produce around us, but we are also members of a CSA, and pretty much during the summer we get one watermelon per week. That's a lot of watermelon!

Start by peeling and chopping grapefruit into bite-sized pieces and place into a large bowl. Then, chop your watermelon into bite-sized pieces and add it to the grapefruit mixture.

Next, you will want to juice up your lime. If you don't have fresh limes then you can use lime juice from a bottle, but I prefer the real deal. Using a lime/lemon juicer, you can squeeze it right into the bowl with the watermelon and grapefruit.

Coarsely chop the mint and sprinkle it over the salad. I usually grow mint in my herb garden, but sometimes when I use it all I have to run to the grocery to pick some up. I like to store it in a glassful of water to keep it fresh. Plus, you can even replant the sprigs and grow some more.

To finish, gently toss all of the ingredients together until the fruit is well-coated with the lime juice. Depending on the sweetness of the watermelon and grapefruit, I sometimes like to sprinkle a pinch of sugar to bring out the flavors. If you have time, it's best to pop it back into the fridge for a half an hour to meld the flavors.

Voila! A Mojito in a bowl that tastes just as good as the original drink.

Grapefruit and limes courtesy of Full Circle

Tuesday, June 19, 2012

Beet and Potato Salad

I have to give a shout out to my friend Tatiana for giving me this recipe, or at least a variation of it. She is a great cook, and I must have asked her a billion times for how she makes a Russian beet salad. Though I know that I wrote it down when she first told me, that paper has long since been lost, and I was forced to come up with something on my own. I am sure it's not as good as she makes it, but I sure do like it a lot! The key is to start with really fresh beets and a flavorful variety of potatoes. I prefer new potatoes myself - they are small, creamy and packed with flavor. Also, fresh dill will give this salad more flavor, but if there isn't any growing in your garden, dried dill will work fine. You will just need more of it.

Tuesday, June 12, 2012

Full Circle Comes to the Bay Area

This article originally appeared in our sister site, I Left My Cart in SF.

So I have something very exciting to share with you all. It's actually not about food trucks, but it is about food, and I know our readers really love food. I am participating in the Bay Area preview of a new Farm to Table service called Full Circle. Similar to a CSA, they offer organic produce that is harvested in season from a bunch of small local farms and deliver it your doorstep each week. They also take it one step further and even deliver meats, seafood, dairy products and grains. It's one stop shopping, but better, because it's organic, and it helps support small local farmers.

Welcome to Untrucked!

Hello! Untrucked is the sister site to I Left My Cart in San Francisco - here you will find recipes, restaurant reviews and general musings about life beyond the food truck. I decided to create a separate home for more general postings about food that are not necessarily related to San Francisco food trucks. Plus, I just wanted a more personal blog so that I could write about travel, restaurants...whatever. Yes, both Brian and I love to eat at food trucks, but we also love to cook and create and try new recipes. Sometimes they are inspired by what we have eaten at the food trucks, and sometimes they are just creations of our own.

Follow us here to embark on this journey with us. We hope you discover something new!