Month: March 2010
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Silken Turnip and Potato Soup with Grilled Asparagus and Roasted Mushroom Salad

mushroom and grilled asparagus salad

A few weeks ago, I noticed on my geek holidays calendar Tolkien Reading Day is tomorrow.  Only after learning about the origins of Tolkien Reading Day did I realize how truly geeky my geek holidays calendar really is.  None the less, I figured if there is any way to celebrate this sham of a holiday it would be by serving a meal a hobbit would adore.

Of course, with hobbits, the question is which meal.  (If this isn’t your first Tolkien Reading Day celebration you undoubtedly already know that hobbits eat at least seven meals a day: breakfast, second breakfast, elevenses, luncheon, afternoon tea, dinner and (later in the evening) supper.  You might also know that if you’ve recently looked up hobbits on Wikipedia.) Read More

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Greek-Style Mahi Mahi

Greek Mahi Mahi with marinated tomatoes and saffron, fennel orzo

I have a little game I sometimes play before dinner.  I imagine a place, a lovely place I’ve probably never been, and then plan a meal to go with my vision of that far-off, vacation destination.  Today, I invite you to play with me.  To get started, take a moment and check out this gorgeous slideshow of images from Greece.  Now, close your eyes and breath deeply for a while while you think of the ocean, the smell of salt in the air, the warm winds on your skin…

I can’t take the credit for finding this wonderful Greek-Style Mahi Mahi recipe (thanks Kirk!) but it fits perfectly into my game.  Originally published in Gourmet last year, it’s very simple to make and boasts dramatic, rich flavors.  While most Greek Mahi Mahi recipes I’ve found call for Kalamata olives to add the Mediterranean punch to the dish, this one focuses on rich, salty feta.  This is made into a simple aioli that is smeared atop the fish prior to cooking under the broiler for a mere 15 minutes.  The resulting tangy dish is stupendously good.   Read More

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Your Opinion Counts

In the few weeks that have passed since T-Bones and Tofu launched, I have been so grateful for all of your feedback.  The encouragement, great ideas and heartfelt enthusiasm that come in the forms of your comments here, on our Facebook page and via email mean so much to me.

With that in mind, I’m asking all T-Bones and Tofu readers to get even more involved.  First, please take just a moment to participate in our first ever poll.  Your responses will shape features to come.   Read More

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Wild Mushroom Shepherd’s Pie

St. Patrick’s day is Wednesday and I, for one, am looking forward to skipping the green beer.  However, I am excited about this fantastic shepherd’s pie featuring a robust selection of wild mushrooms.

You may have had shepherd’s pie before.  Or maybe cottage pie. (Traditionally cottage pie is made with beef and shepherd’s with lamb.)  There are several established variations, but they all hold at their core braised meat and creamy potatoes. Read More