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¡hot plate! spicy chinese eggplant

28 Jul

So it turns out the Dalai Lama has an initiative to educate the Tibetan monks in some key academic areas, including physics. Josh was lucky enough to be one of the physicists to spend a week with the Tibetan monks in Bangalore, India, where he got to eat, sleep and teach monks right in the Sera Mey Monastery.

Now Josh’s culinary preferences traditionally lean heavily toward the big-chunk-of-meat genre, but at the monastery the diet was basically vegetarian: okra, lentils, vegetable soup–and some hard-boiled eggs thrown in for good measure. A lot of us honestly wondered if Josh would survive this unplanned exercise in mostly-herbivorism, so imagine my shock when he came home and actually asked if we could try out something vegetarian for dinner!!

Picture2

no animals were harmed in the making of these monks

Lucky for me, my awesome former boss Kristin is vegan AND loves Pinterest, so I immediately turned to her board of amazing vegetarian recipes for inspiration and landed on this spicy Chinese eggplant recipe. The spice level in this recipe is intense; next time I would cut it at least in half. Even so, making a legit Asian sauce was so fun, and I was COMPLETELY ADDICTED to the leftovers.

and i do mean SPICY

and i do mean SPICY

And what did Josh think? He also loved it, although he MAY have tried to sneak in a roast beef sandwich “post-dinner snack” later that night. Fortunately, I caught him in the act and convinced him to eat a super-yummy veggie sandwich instead (hummus, avocado, cheese and balsamic–what’s not to love??), so I can still say Operation Vegetarian Dinner was a success. Whew!

 

For your drooling pleasure, here are the other vegetarian dinners on our to-devour list. Do you have a favorite vegetarian recipe? Please share it below!

Chickpea curry w/ coconut rice

Crispy orange cauliflower

Mushroom lemon lentil salad

Roasted grape, goat cheese and honey stuffed sweet potatoes

 

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triple berry pie

13 Jul

Josh’s favorite dessert is triple berry pie, but I’ve never had the time or courage to make him one. Or a pie plate. But when that issue was resolved thanks to a sweet find at Goodwill, I knew it was time to conquer this new realm of desserts.

Now pie isn’t just about baking. There’s something about pie making that just seems very… connected to me. Pie is so homey, so full of the earth and family and goodness. Like a big, warm hug full of love.

Since this was my First Pie Ever, I turned to my go-to recipe site, Williams Sonoma, and used their Summer Berry Pie and basic pie dough recipes. My pie included blueberries, raspberries and strawberries. And guess what! Making pies completely from scratch is not really that hard! My First Pie Ever turned out great:

::hugs::

you’ve been pie hugged!

This is fantastic news for Josh, because it means there will likely be lots of new pie experiments in our future. The other plus of making pie? Not only do you get to give your freshly made pie-hug to people you love to enjoy, it earns you lots of extra hugs and kisses of your own from your hubby. :)

 

Do you have a favorite crust/filling recipe? What are your pie-making tips? TELL ME YOUR SECRETS!!!

and then josé andrés and i became BFFs

15 Apr

When we got to Atlanta in December, one of the first things Savory did was join a science meet-up group. We’ve gone to science trivia and a couple of lectures at bars (I know, we’re hard core.), but as a guy with a Ph.D. in physics and a gal with a food blog, we were especially excited when they held an event a few weeks ago titled “The Physics of Cooking.” So cool, right?!

I was pretty stoked when we walked into the lecture hall at Georgia Tech and they had a whole lab table set up next to the podium–but just about went into complete freak-out mode when the emcee casually mentioned that, along with two physicists from Harvard, José Freaking Andrés was presenting!

tapas: a taste of spain in america, by jose andres

my ultimate guide to spanish cooking

I was first introduced to JFA when I received his tapas cookbook as a gift. Dudes, the tapas in that cookbook are beyond legit. His flan recipe is the best I’ve tasted (close second: the flan from Colombia restaurant in Florida). Best of all, I finally found a recipe for croquetas that truly reminded me of those sauteed pieces of heaven I so frequently enjoyed when I studied abroad in Spain. I make those croquetas once or twice a year, and I am not exaggerating when I say it is a spiritual experience.

So what’s a famous chef doing with some geeky physicists? Turns out, JFA is as passionate about innovation as he is about food. He teamed up with Michael Brenner and David Weitz from Harvard and they put together a class on culinary physics.

For Andrés, the pairing of food and science “opens new highways to creation” in the kitchen. They did some cool experiments with food and talked about the importance of collaboration and reaching beyond the boundaries of your discipline–but what really made the experience unforgettable was JFA himself. I don’t know how to describe it except to say that his storytelling is as delicious as his food; when he speaks you just get entirely engrossed by his absolute passion, a mix of both urgency and joy.

As soon as the presentation was over, I rushed the stage to meet him–the man whose tapas have been a delight to me for years, at whose restaurants I dined at with friends and forced every single one to order the flan for dessert, and whose stories of the next food frontier left me completely entranced. And as I shook his hand with a grin that threatened to devour my entire face I blubbered, “Mucho gusto. Can I get a picture with you?” Then, as I dragged the two professors from Harvard into the photo and Savory snapped the picture,  “I have a food blog. You’re going to be famous.”

Really, Gina? I have a food blog?? You’re going to be FAMOUS??? JFA humored me despite what a pompous lunatic I must have looked like, and I could barely contain myself as I literally skipped out of the auditorium and into the street before shouting “OHMYGOSH I GOT A PICTURE WITH TWO PHYSICISTS AND JOSEFREAKINGANDRES!!!!!!!!!!!!!!!!!!!!!”

Jose Andres visits Georgia Tech

josé andrés, pre-'hot plate' fame bump

say cheese: 4 steps to a good foodie pic

4 Jun

There are a lot of things we judge food by: taste, smell, cost, texture… and looks.  I for one rely on the crappy 3 megapixel, flashless camera on my iPhone 3GS to take all the photos for this blog. I have a nice digital camera, but my cell phone’s just handier, plus I can upload to pictures straight from the phone. And while deliciousness may be in the eye (and mouth) of the beholder, I’ve developed a few “tricks of the trade” to make sure my foodie pics are ready for their internet close-up:

  1. Dress for the occasion: Grains at the bottom (background), protein mounted on top (central focus), sauce drizzled over and garnish to finish (accents). It’s the pants, shirt and lipstick of food photos.
  2. Get the plate’s good side: I almost always snap my pics from about a 45-degree angle–between a birds-eye-view and a side shot. I think it gives depth, and since you can’t taste or smell on a blog I want to offer as much sensory appeal as possible.
  3. Take 3 shots: Because one is going to turn out blurry, one is going to be off-center and one, to use the famous last  words of the porridge-loving Goldielocks, is going to be “Juuuuust right!”
  4. Add food coloring: I hope this isn’t too un-authentico, but I photoshop every single pic I post on this blog using the super-awesome Photoshop Express iPhone app. Make sure the colors are vibrant and sharpen the focus so the details stand out.

The goal? To try and make the picture look as delicious as the food (hopefully) tastes–although not even the best food photography is as good as a happy belly!

fruit, you so crazy!

22 May
Kiwano Melon

Kiwano Melon. Definitely NOT available at your local grocery store.

Stumbled across this slideshow, The 10 Most Beautiful Exotic Fruits In The World, on BuzzFeed and had to share because not only are the pics crazygorgeouscool, but the flavors sound AMAZING! Take our little friend here, the Kiwano melon, which the site says “tastes like a mix of bananas, limes, and cucumbers.” Um, yes please!

Life is so cool, you guys. I mean, how does stuff like this even exist, much less be delicious?? I remember the first time I tried a kiwi, I was in Spain and my señora gave me one after dinner. I had seen them before but never had one, and that first bite was one of the most delightful moments my tastebuds have ever experienced. I bet these fruits are just as fun.