vegetarian

July 13, 2011

Creamed Summer Corn (and a new addition!)

mel recipe, sides & bites basil, corn, tomatoes, vegetarian

Hi everyone! As you probably guessed, store I’ve been a bit busy with our new addition. Olivia Camero Ainslie made her debut on Saturday, sales June 18th at 10:29 PM. She was 6 lbs 5 oz., 19 inches long and cute as a button! Here she is at 2 weeks old (cue the awwwww). Thank you all for your well-wishes!

Liv

Although I’ve miraculously been finding the time to cook, our meals have been nothing to blog about. Mostly sandwiches, stir-frys and my standard pasta with sausage and kale. But I finally found time to make something easy and still delicious enough to share. Summer means corn and I was looking for a side dish that was luscious, but not too heavy. (I’ve got some Ben & Jerry’s baby weight to shed!)

Creamed Summer Corn

This creamed corn is much lighter than the traditional version, and oh my was it good! The corn was sweet and summery and a little creamy. Cherry tomatoes, lime zest and fresh basil add just the right amount of brightness. It was a most perfect summer side dish and made our otherwise boring lunch (sandwich, of course) something special.

Now that things have settled into more of a pattern, I’m looking forward to blogging at least once a week. Wish me luck!

June 7, 2011

Pesto Power Salad

mel entree, recipe, sides & bites basil, edamame, farro, grain, pesto, vegetarian

Pesto Power Salad

Sometimes you crave Mac & Cheese. The good, prostate homemade kind made with bechamel and extra sharp cheddar and topped with buttery breadcrumbs. That’s what I had this weekend. It was delicious and comforting and heavy. (See Epicurious for the recipe.) Other times, look you actually want something a little healthier. Something that doesn’t make you want to curl up on the couch in a food coma for 2 hours. Especially if it’s a weekday lunch and you’ve got at least 5 more hours of work to do.

For me, sales a grain salad is the best kind of lunch. You can make a big batch at the beginning of the week, it doesn’t wilt and it just tastes better the longer it marinades. I like to call this kind of salad Power Salad. It all starts with your favorite grain – anything from quinoa to farro. The key to good grains is toasting them in a dry skillet until they’re just starting to turn golden and become fragrant. Toasting gives them a deeper, nuttier flavor.

Once you’ve cooked your grains, toss them with beans, sturdy vegetables and an herby vinaigrette. This time I used edamame beans and a lemony pesto made with almonds. Mix everything together, refrigerate and you’ve got lunch for the week. Lunch that will make you feel great and not put you in a food coma. I like to save good food comas for the weekend when you can really enjoy them.

May 24, 2011

Peach & Radish Salad

mel entree, recipe, sides & bites almonds, basil, feta, peach, radish, salad, vegetarian

Peach & Radish Salad

I wish I could take credit for this recipe, price but I am sad to say that I cannot. I’ve mentioned before that Michael’s Genuine is my favorite spot for brunch. And I don’t mean that it’s my favorite spot in Miami, pharm I mean that it’s my favorite anywhere. Now that my due date is fast approaching (32 days left! But who’s counting…), I’m taking every opportunity to do things I soon won’t be able to. Like sleeping in and going out for fancy brunch with Tom.

One of the many daily specials at our fancy brunch was “Local Peaches” – a salad made with peaches, radishes, almonds, feta cheese and basil. Since Tom isn’t a huge fan of peaches, I was going to pass even though it was the dish that stood out from the menu. But then a server walked by with the dish and it was such a beautiful plate of food – all gem-toned peaches, bright radish rings and vibrant basil – that I knew I had to get have it despite Tom’s anti-peach stance. As usual, I was right. The peaches were the most memorable dish we tried and Tom loved it. It’s nice to be right.

Peach & Radish Salad

Of course, I had to try to recreate it at home. I couldn’t find local peaches, but I did find some nice-looking ones from Georgia which were the perfect almost-ripe for the salad. The peaches and radishes are sliced super-thin (a mandoline works particularly well for the radishes) and tossed with a little olive oil and a touch of white wine vinegar. Almonds are coarsely chopped and toasted. Basil is torn. Feta is crumbled. Everything gets assembled prettily on a plate and generously sprinkled with freshly ground black pepper. It’s a little sweet, crisp, crunchy and super refreshing. Seriously one of the best ideas I’ve ever stolen from a restaurant and the perfect summer side to a sandwich, or a beautiful appetizer for a fancy dinner party.

March 8, 2011

Potato & Kale Gratin

mel recipe, sides & bites casserole, cheese, kale, potatoes, vegetarian

Potato & Kale Gratin

Do any of you watch Modern Family? I don’t watch a whole lot of TV, contagion but it’s one of the few shows I make sure to DVR. Phil is one of the more ridiculous and amazing characters of all time. If you’ve never seen it, I recommend catching last season on abc.com. Anyway, last week’s show featured Mitchell coming home from the farmer’s market with some dour news. “Did you know that spinach is out? Spinach is out and Kale is in.” And then later, “Kale is really more of a garnish.”

Being someone who’s mildly obsessed with food, I loved this little bit of commentary. Kale really is in – it’s everywhere. (Spinach is sooo out, apparently.) Good thing I love the stuff, though I know some people are not into dark leafy greens. If you’ve got a picky eater in your family, or you’re just trying to work more greens into your diet, then this is the recipe for you. I’m telling you, no one can resist creamy potatoes topped with melty, browned cheese. The tender bits of kale give it some textural interest and provide beautiful color (in addition to all the healthy stuff).

A great dish to make now while it’s still cold out and it seems like this winter will never end. And because Kale is in, you know?

October 5, 2010

Rustic Spinach and Cornmeal Soup

mel entree, recipe, sides & bites arugula, garlic, parmesan, polenta, soup, spinach, vegetarian

Rustic Spinach and Cornmeal Soup

So I hear that it’s cold and rainy up north, there and that can only mean one thing. Soup weather! It may still be in the 80’s down here, but we’re finally waking up to cool breezes. Nothing is more exciting than the end of a brutal Miami summer and the promise of blue skies and outdoor dining for the next 6 months. You may hate me if you wish, but you guys get Fall and snow on Christmas. It’s a trade off.

Not matter what the season, soup is my all time favorite thing to make. I love chopping the onions and garlic and the way they smell in hot olive oil. I love the warm simmering pot and the glossy look of the bubbling broth. And most of all, I love being able to taste and adjust along the way, adding more spice or more acid until it’s just perfect. So when I saw Lidia Bastianich’s recipe for Rustic Spinach and Cornmeal Soup in this month’s Bon Appetit, I knew it would be just the kind of thing I love.

Rustic Spinach and Cornmeal Soup

Of course I changed a few things. Using roasted garlic instead of raw and arugula as well as spinach, for example. But I kept it close to the original because you don’t need to mess with such a simple recipe. The soup was warm and thick, perfumed with roasted garlic and full of tender greens. The last thing I did was add toasted Parmesan rindsfor surprising pockets of toasty salty cheese. All in all, the ideal soup for cold and rainy days.

September 30, 2010

Roasted Root Vegetables w/ Feta & Pumpkin Seeds

mel entree, sides & bites beets, feta, parsnips, pumpkin, vegetarian

Roasted Root Vegetables w/ Feta & Pumpkin Seeds

Me and beets? We didn’t always get along. I didn’t like how they were dark and mushy and tasted of tin. You see, ed I had never had the pleasure of tasting a fresh beet perfectly prepared. I was only acquainted with beets from a can. These days, me and beets are like BFFs. I like them raw and crunchy in a salad, or tossed with pasta and gorgonzola. But most of all, I like them roasted. Beets are at their best when roasted. Kind of sweet and starchy and earthy. The perfect fall side dish.

Roasted Root Vegetables w/ Feta & Pumpkin Seeds

For this recipe, I roasted beets and parsnips with a little olive oil and salt. After they were browned and toasty, I sprinkled them with crumbled feta and crunchy pumpkin seeds. I loved the contrast between the roasted vegetables, the sharp cheese and nutty seeds. It was a delicious side and we ate far more than we should have. A side note for you runners out there: we had an excellent long run the next day and I’m pretty sure we got that good energy from these beets.

So, if you and beets aren’t on speaking terms, I suggest a reconciliation with this recipe. I’m sure you’ll find that you and beets get along just fine.

September 21, 2010

Fettuccine with Arugula Olive Pesto & Shrimp

mel entree, recipe arugula, olive, pasta, pesto, shrimp, vegetarian

Last week was Tom’s birthday and I was so darn busy that I did not make a darn thing for him. Not even his morning smoothie or his cup of coffee. Isn’t that just terrible? I did do the dishes, stomach something that’s usually his responsibility and one of the chores I hate the most. Yet despite my chore penance, I still felt the need to make it up to him with a big, ridiculous meal. Because food is love right?

So this weekend I made him fettuccine from scratch. If homemade pasta does not say I love you, then I don’t know what does. I also brought out a very fancy olive oil from Pacific Sun that I had been saving for a special occasion. I love this olive oil. It’s fruity and buttery and everything a really good olive oil should be. Perfect for dipping bread, dressing salad or drizzling on pasta. Also perfect as the basis of an arugula and olive pesto that was the right balance of herbaceous, briny, garlicky, cheesy and luscious. I finished the pasta with some butter-sauteed local rock shrimp and we dug in.

There’s nothing more satisfying than making a really good dish to celebrate someone you love. In my eyes, a glass of wine and a bowl of pasta is so much better than any cake. It made a very happy birthday dinner.

September 8, 2010

Nicaraguan-style Repochetas (Quesadilla-Tacos)

mel entree, recipe, sides & bites cabbage, cheese, quesadilla, slaw, taco, tortilla, vegetarian

A few weeks ago, physician we went over to my friend Meli’s new house for a tour and some quality time by the pool with our puppies. Her husband Augi is my co-worker, find an awesome photographer and the chef of the household. He’s been promising to make me Nicaraguan food for years. I never thought the day would actually come, diagnosis but it did and it was well worth the wait.

Augi introduced me to Repochetas. Before we ate, he described them as grilled quesadillas topped with cabbage slaw and Mexican-style crema that you eat it like a taco. A quesadilla-taco hybrid? With slaw and crema? That you eat with your hands? Yes please! It was just as good as you’d imagine. The tortillas were warm and slightly charred, the cheese was salty and melty and the cabbage slaw was crunchy and pickled and delicious. I knew I would have to make these for the blog, and soon!

So here they are in all their glory. We ate one each as a side dish, but a couple of these are hearty enough for dinner. I think the next time I make repochetas I’ll pair them with a spicy tortilla soup. That would be just about perfect. Many thanks to the Sanchez family for an awesome day and an awesome recipe!

July 27, 2010

Angry Potatoes! (Patatas Bravas)

mel breakfast, recipe, sides & bites cayenne, easy, potatoes, smoked paprika, spicy, tomatoes, vegetarian

I am a lover of all things carbohydrate – bread, web pasta, more about rice, potatoes – they all have a special place in my heart (and my stomach). I shudder at the outrageous thought of a low-carb life. The Atkins diet makes me cringe. I would rather run an extra mile a day than go without my daily starch quota. And I especially love potatoes for their unrefined, carby awesomeness. I like them fried, roasted, mashed, boiled and especially totted (as in tater tots).

So it’s no wonder that one of my favorite tapas dishes is Patatas Bravas, which roughly translates to Angry Potatoes. What makes these potatoes so damn angry? Roasted grape tomatoes, olive oil, sherry vinegar, smoked paprika and cayenne pepper all blended together into a fiery sauce. If there’s one thing I love more than carbs, it’s all manner of spice. You could say that this dish had me at hello, but that would be a mighty cheesy way to end a blog post.

Blog note: I finally got rid of that silly “/mel/” in my URL. From here on out, you can find all posts and recipes at www.bitchincamero.com. Not to worry – all old and bookmarked links will still work. Many thanks to my friend Chris for his technical expertise.

July 14, 2010

Grilled Sweet Potatoes with Peanut & Lime Tahini Dressing

mel entree, recipe, sides & bites cilantro, cotija cheese, lime, peanut, sweet potato, tahini, vegetarian

There used to be a time when I was not such a big fan of sweet potatoes. I think this has everything to do with that insipid sweet potato casserole topped with marshmallows. I am not cool with a big pile of gooey sweetness on my dinner plate and marshmallows should be relegated to desserts and campfires. I know I will offend people with that statement, pharm but I just do not like that holiday tradition. I do, health however, website like this really like sweet potato fries, especially with a little cajun seasoning or smoked paprika. Those are very welcome on my dinner plate, so I’ve been trying to give the sweet potato a chance.

Since it’s summer and sweltering outside, I kept the oven off and grilled my potatoes instead of roasting them. The trick to grilling potatoes is to parboil them a little before they hit the grill. Otherwise, you get charred and raw potatoes. Not so tasty. By finishing the potatoes on the grill, they get nicely caramelized and lovely-looking grill lines. To balance some of the sweetness, I made a simple dressing of peanuts, lime juice and tahini. A little cilantro and crumbled cotija cheese are sprinkled on top for a smoky, sweet and salty side dish that’s just right with some chili-marinated chicken or steak. Who doesn’t love summer?

July 12, 2010

Apple & Poppy Seed Coleslaw

mel recipe, sides & bites almonds, apple, cabbage, dressing, lemon, poppy seed, vegetarian

If you read last week’s post about my quest for summer potluck recipes, cure then you’ll understand where I’m coming from here. This summer’s been chock-full of BBQs and potlucks and I’m in serious danger of repeating a recipe – something that makes me very very sad. So, pills instead of serving the same old thing, illness I came up with another summer side.

Though some people hate on coleslaw, I think it’s great. It’s cool and crunchy and a nice way to balance the piles of grilled meat that usually make up the centerpiece at any BBQ. I like to use some green apple in my coleslaw because it adds a sweet crispness to the dish. This time I also used slivered almonds for crunch and instead of straight mayo, I made a vinaigrette with olive oil, mayonnaise, lemon juice, apple cider vinegar and poppy seeds. It’s lighter and brighter than the standard and goes great with the apple.

I know meat is supposed to be the main event when you’re grilling, but sometimes the sides just steal the show.

June 9, 2010

Zucchini Blossom & Mozzarella Baked Eggs

mel breakfast, entree, sides & bites breadcrumbs, chives, eggs, mozzarella, vegetarian, zucchini, zucchini blossom

If I could eat one thing for breakfast for the next year, noun it would be Zucchini Blossom & Mozzarella Baked Eggs. I don’t know what it is about zucchini flowers that I love so much. Maybe it’s because they’re only available for a short time, see or because they’re so pretty and, information pills well, flowery. If you can get your hands on some, buy them up!

If you can’t get them, you can still make these baked eggs by using a little more zucchini. Still delicious and a great way to use up the overwhelming surplus at the end of the summer. Mild zucchini and its blossoms pair perfectly with salty fresh mozzarella, rich egg yolk and crisp Parmesan breadcrumbs. I added a sprinkling of garlic chives to emphasize the season and add a little extra color. If you can’t find garlic chives, regular chives work just as well.

These eggs are light and beautiful and seasonal. Just the thing for Sunday Brunch or my favorite – breakfast for dinner.