A Thought For Food http://www.athoughtforfood.net where ideas are brought to simmer Mon, 20 Oct 2014 12:58:39 +0000 en-US hourly 1 http://wordpress.org/?v=4.0 Baked Branzini with Brown Butter Green Beans + Sweet Potatoes http://www.athoughtforfood.net/baked-branzino-green-beans-sweet-potatoes/ http://www.athoughtforfood.net/baked-branzino-green-beans-sweet-potatoes/#comments Mon, 20 Oct 2014 04:01:33 +0000 http://www.athoughtforfood.net/?p=15901 Impulse buys are never ordinary in our house. When we go to Whole Foods to pick up an ingredient or two, inevitably the basket is full by the time we make it to the cashier.  For some, those purchases would be snack foods: cookies, chips, ice cream. And we’ll get those from time to time. But […]

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Baked Branzini with Brown Butter Green Beans and Sweet PotatoesBaked Branzini with Brown Butter Green Beans and Sweet Potatoes

Impulse buys are never ordinary in our house. When we go to Whole Foods to pick up an ingredient or two, inevitably the basket is full by the time we make it to the cashier.  For some, those purchases would be snack foods: cookies, chips, ice cream. And we’ll get those from time to time. But that’s not what often makes its way into our pile. Instead, it’s cheese, olives, bread and fish. Yup, we impulse buy fish. It’s just so hard to pass that counter and not buy one of those beauties.

This happened on a trip to the store last week.  I just went over to take a peek at their selection and saw the gentleman placing fresh branzino on top of bins of ice. I couldn’t resist. Branzino is the perfect fish to prepare as a meal for two. They’re not all that big, so a couple would be sufficient for dinner. Getting them ready for the oven isn’t a huge production either… this can easily be done in under 45 minutes.

Baked Branzini with Brown Butter Green Beans and Sweet PotatoesBrown Butter Green BeansBaked Branzini with Brown Butter Green Beans and Sweet PotatoesBaked Branzini with Brown Butter Green Beans and Sweet PotatoesBaked Branzini with Brown Butter Green Beans and Sweet Potatoes

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Halloumi Veggie Burgers + A Giveaway for Green Kitchen Travels http://www.athoughtforfood.net/halloumi-veggie-burgers/ http://www.athoughtforfood.net/halloumi-veggie-burgers/#comments Mon, 13 Oct 2014 04:01:32 +0000 http://www.athoughtforfood.net/?p=15742 This has been quite the year for cookbooks. The list of gems keeps getting longer and longer. I’ve had the pleasure of receiving advanced copies of a few of them and am constantly impressed with the writing, photography and, most importantly, the recipes. And it brings me so much joy to see that so many of […]

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Halloumi Veggie Burgers // vegetarian, gluten-free

This has been quite the year for cookbooks. The list of gems keeps getting longer and longer. I’ve had the pleasure of receiving advanced copies of a few of them and am constantly impressed with the writing, photography and, most importantly, the recipes. And it brings me so much joy to see that so many of them are created by fellow bloggers. Earlier in the summer, I wrote about Kimberley’s Vibrant Food, which is one of the few cookbooks I have on the shelf in our kitchen. Most recently, I got to check out Jessica’s Seriously Delish, which I constantly go back to for inspiration when I want to get a little playful with my meals.

An e-mail came my way a few months ago from David of Green Kitchen Stories asking if I’d like to check out their latest book, Green Kitchen Travels. No hesitation. Yes. Definitely. I couldn’t wait! I’ve written about my love of their blog and their first cookbook, Vegetarian Everyday. When it arrived, I immediately tore open the packaging, sat down on the floor, and began leafing through the pages. There wasn’t a picture, a recipe, a story that I didn’t fall in love with.  Let’s just say that I have a huge crush on this book.

One of the reasons I connected so strongly to their book has to do with the way David and Louise eat. Like the title of their site suggests, each creation isn’t just flavorful, but, overall, pretty healthy as well. If a recipe isn’t vegetarian or vegan, it’s gluten-free. Sometimes both. Now, I don’t keep a vegan diet, nor am I gluten-free. In fact, I love bread and I adore all dairy products. But when I can find a recipe that omits one of those ingredients and it’s still satisfying, well, I think that’s the sign of a pretty talented cook.

Of the recipes that I bookmarked, the one I knew I wanted to share here was for their halloumi veggie burgers. I was first introduced to this wonderful, salty cheese last year and enjoyed how it held up when cooked over high heat. It’s great in grilled cheese or just fried in a pan and placed on top of a salad. I knew from the start that this recipe would be a success. To give it a slight fall feel and to add a little sweetness to the burger, I grated half an apple into the mixture.

Halloumi Veggie Burgers // vegetarian, gluten-free

I was so excited not just to have the opportunity to cook from their book, but to spread the love here on the blog. And, I’m thrilled to announce that I’m giving away TWO COPIES of Green Kitchen Travels.

Before getting to the giveaway, I should mention that you can purchase copies of the book… so, even if you don’t win, be sure to pick one up.

To Enter: Leave a comment on this post. It can be anything, but I’d love to hear what the most creative vegetarian dish you’ve made or tasted.

Rules: This giveaway will end on Friday, October 24, 2013 at 12:00 PM EST.  I’ll pick 1 winner via random.org and that person will be contacted via e-mail.  One entry per person and entrants must have a US mailing address (sorry international friends) and provide a valid email address. Best of luck!

Halloumi Veggie Burgers // vegetarian, gluten-freeHalloumi Veggie BurgersHalloumi Veggie Burgers // vegetarian, gluten-free

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Curried Butternut Squash Soup with Roasted Seeds http://www.athoughtforfood.net/curried-butternut-squash-soup-roasted-seeds/ http://www.athoughtforfood.net/curried-butternut-squash-soup-roasted-seeds/#comments Wed, 08 Oct 2014 04:01:10 +0000 http://www.athoughtforfood.net/?p=15773 There are a number of dishes I could have created with the butternut squash our friend Mandy brought us the other day. I looked at it and considered the possibilities, but each time I went back to what felt right: soup. A result of the change in the weather, maybe. The rain, the leaves on […]

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Curried Butternut Squash Soup with Roasted Seeds

Curried Butternut Squash Soup with Roasted Seeds

BUTTERNUT SQUASH SOUP TRIPTYCH2
There are a number of dishes I could have created with the butternut squash our friend Mandy brought us the other day. I looked at it and considered the possibilities, but each time I went back to what felt right: soup. A result of the change in the weather, maybe. The rain, the leaves on the ground, dictating what to cook.

Like most soups, it all starts with an onion, slowly sautéing in butter. Next, the cut squash and broth. As it simmers, I realize why it’s the perfect fall dish. The spices and sweet caramel notes that come out in its aroma match those in the air outside.

Before serving, I let it cool for a few minutes as to avoid any injuries during the meal.  There’s a dollop of sour cream added, some squash seeds that were lightly toasted in the oven, and a little drizzle of olive oil to finish it off. Simple, rustic fare. It won’t be the last time I make this over the next few months. I already have visions of slurping spoonfuls around our fireplace.

Curried Butternut Squash Soup with Roasted Seeds

Curried Butternut Squash Soup with Roasted Seeds

Curried Butternut Squash Soup with Roasted Seeds

Baked Branzini with Brown Butter Green Beans + Sweet Potatoes

Impulse buys are never ordinary in our house. When we go to Whole Foods to pick up an ingredient or two, inevitablyView full post »

Halloumi Veggie Burgers + A Giveaway for Green Kitchen Travels

This has been quite the year for cookbooks. The list of gems keeps getting longer and longer. I’ve had theView full post »

Jamaican Jerk Tempeh Tacos

Tempeh, I was wrong about you. When we were first introduced to each other five years ago, I didn’t see yourView full post »

Plum Cake

It’s not surprising, but my memories of celebrating Rosh Hashanah as a kid all revolve around food. There wasView full post »

Silent Sunday: The Farmhouse (Needham, MA)

The Farmhouse 970 Great Plain Ave, Needham, MA 02492 (781) 449-6200 thefarmhouseneedham.com Read more about TheView full post »

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Silent Sunday: The Big Harvest Potluck 2014 http://www.athoughtforfood.net/big-harvest-potluck-2014/ http://www.athoughtforfood.net/big-harvest-potluck-2014/#comments Sun, 05 Oct 2014 04:01:27 +0000 http://www.athoughtforfood.net/?p=15611 This post Silent Sunday: The Big Harvest Potluck 2014 appeared first on A Thought For Food.

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Jamaican Jerk Tempeh Tacos http://www.athoughtforfood.net/jamaican-jerk-tempeh-tacos/ http://www.athoughtforfood.net/jamaican-jerk-tempeh-tacos/#comments Tue, 30 Sep 2014 04:01:19 +0000 http://www.athoughtforfood.net/?p=15506 Tempeh, I was wrong about you. When we were first introduced to each other five years ago, I didn’t see your potential. Loved the texture. Your earthy flavor, however, turned me off and I decided, rather hastily, that you didn’t have a place in my life. But I saw you at the store the other day and […]

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Jamaican Jerk Tempeh Tacos

Tempeh, I was wrong about you. When we were first introduced to each other five years ago, I didn’t see your potential. Loved the texture. Your earthy flavor, however, turned me off and I decided, rather hastily, that you didn’t have a place in my life. But I saw you at the store the other day and thought that I should give you another shot. At first, I was skeptical. You still got some funk there! So, I went bold with my approach: garlic, ginger, spices and lots of lime juice. What would that do to you?

You know what it did? It mellowed you out and it showed me that, with just a little creativity, you can be turned into something quite beautiful.  Sure, I noticed hints of your old traits in there, but they weren’t nearly as pronounced.

I see a relationship blossoming, tempeh. We aren’t BFFs quite yet, but definitely good buddies. And, in time, I think we’re going to be quite close.

Jamaican Jerk Tempeh TacosJamaican Jerk Tempeh Tacos

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Plum Cake http://www.athoughtforfood.net/plum-cake/ http://www.athoughtforfood.net/plum-cake/#comments Mon, 22 Sep 2014 04:01:19 +0000 http://www.athoughtforfood.net/?p=15416 It’s not surprising, but my memories of celebrating Rosh Hashanah as a kid all revolve around food. There was the preparation of the dinner, the smells of each dish marking the arrival of fall. Chicken soup simmering on the stove. Brisket roasting in the oven with onions and carrots.  I adored (and still do enjoy) […]

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Plum Cake with Almond Crumble ToppingPlum Cake with Almond Crumble ToppingPlum Cake with Almond Crumble ToppingPlum Cake with Almond Crumble ToppingPlum Cake with Almond Crumble Topping

It’s not surprising, but my memories of celebrating Rosh Hashanah as a kid all revolve around food. There was the preparation of the dinner, the smells of each dish marking the arrival of fall. Chicken soup simmering on the stove. Brisket roasting in the oven with onions and carrots.  I adored (and still do enjoy) the gefilte fish served at the beginning of the meal, topped with thinly sliced cucumbers and accompanied by a dollop of beet horseradish. But without a doubt the moment that stuck with me the most is dipping apple slices in honey. Sure, I liked apple slices, but honey was too intense for my tongue. I know, odd for a child to not enjoy anything that tasted of sugar. But I found the whole thing cloyingly sweet. And the honey inevitably got on my fingers and made my hands all sticky. But it was tradition… to welcome in the new year.

I always liked this idea of starting things off with something sweet. So often, we harp on all the negative things in our lives.  It’s nice to begin with something pleasant. Which is where this plum cake comes in. Though this kind of dessert was never served at our Rosh Hashanah dinners, it is a fairly traditional recipe to serve during Rosh Hashanah. I’ve taken some liberties with a plum cake by Melissa Clark (who is an incredibly talented cook and writer), by adding a crumble topping. Think of it as a cross between a cake and a crumble. We enjoyed it on its own, but you can’t go wrong with topping it with whipped cream or ice cream (though, now that I’ve typed that, I wonder if you can ever go wrong with adding ice cream to a dessert). And leftovers (if there are any leftovers) make for a fantastic breakfast.

Plum Cake with Almond Crumble Topping

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Silent Sunday: The Farmhouse (Needham, MA) http://www.athoughtforfood.net/farmhouse-needham-ma/ http://www.athoughtforfood.net/farmhouse-needham-ma/#comments Sun, 21 Sep 2014 04:01:41 +0000 http://www.athoughtforfood.net/?p=15418 The Farmhouse 970 Great Plain Ave, Needham, MA 02492 (781) 449-6200 thefarmhouseneedham.com Read more about The Farmhouse in the latest issue of Edible Boston.

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The Farmhouse
970 Great Plain Ave, Needham, MA 02492
(781) 449-6200
thefarmhouseneedham.com

Read more about The Farmhouse in the latest issue of Edible Boston.

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Marinated Mushrooms http://www.athoughtforfood.net/marinated-mushrooms/ http://www.athoughtforfood.net/marinated-mushrooms/#comments Wed, 10 Sep 2014 18:13:31 +0000 http://www.athoughtforfood.net/?p=15281 Down to the last few days in my twenties. Eric has been joking for the past month that I need to order my coffin. My gay death is quickly approaching, he tells me, at which point I remind him that, no matter how old I get, I’ll always be his younger man. Ever since he […]

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Marinated MushroomsMarinated MushroomsMarinated Mushrooms

Down to the last few days in my twenties. Eric has been joking for the past month that I need to order my coffin. My gay death is quickly approaching, he tells me, at which point I remind him that, no matter how old I get, I’ll always be his younger man. Ever since he turned thirty, I’ve tried to envision what we’d do to celebrate my introduction to the next decade of my life. For his birthday, we ate at The French Laundry. I had it in my head that we should do something equally extravagant for mine. Maybe a trip to New York to eat at Eleven Madison or Le Bernadin. One of our bucket list restaurants. Then we moved into our house and everything changed. I had dreams of hosting friends and family, gathering in our backyard, eating food fresh off the grill. There’d be copious amounts of cheese and wine. And laughter.

That’s all I really want and that’s exactly what we have planned for this coming weekend. As always, Eric and I have made plans to do a more intimate dinner on my actual birthday on Monday (I also have a much needed massage scheduled for that morning). Overall, I think we have some nice activities in the works.

Everyone’s been asking me if I’ll be cooking for the party. We had talked briefly about having it catered, but that just didn’t feel right. I get so much joy out of feeding people that it would be odd for me to present someone else’s food. One of the dishes I’ve prepared are these marinated mushrooms. It’s a very easy appetizer to create and one that can be multiplied for larger groups. I expect that they’ll go well with the rest of our spread: cheeses, olives, roasted tomatoes, grilled fish and smoked brisket.

In other news, I am thrilled to share that I have a few of my photos being displayed at the Boston Center for Adult Education. Ok… maybe a few is an understatement, since it’s actually 50. I was so honored when I was asked to create a show for the gallery space. It’s titled The Mood of Food and it’ll be up for the next month. On September 19th, the BCAE is hosting a reception that’s open to the public. They’ve put together quite the event… with wine, beer, a cocktail (they’re serving up my blackberry shrub) and some tasty bites. If you live in Boston, I’d love to see you there! (Click here for more details)

Marinated MushroomsMarinated MushroomsMarinated Mushrooms

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