Brian Samuels

February 4, 2013

Breakfast, Dessert

Meringue-Topped Baked Grapefruit

Brian Samuels

February 4, 2013

Breakfast, Dessert

Meringue Topped Baked Grapefruit from A Thought For Food #recipe

Image from Meringue Topped Grapefruit from A Thought For Food

We need a bigger bed! That's the first thought that pops into my head almost every morning; the first thought after a restless night of little to no sleep. I don't have many regrets in life... but not getting a king-size mattress is one of them. Because here's the thing: two good-sized guys fit on a queen comfortably. Throw a 52 pound boxer pup into the mix, though, and it's really tight. Maki also has a tendency to spread herself out, positioning her body in a way that's perpendicular to ours, making it so her head and butt are pressed right up against our backs or legs. In many instances, this results in one of us (usually me) getting pushed off the bed. And I can't forget to mention the many times I've awoken to her moans, groans, ear scratching, and butt licking (her butt... though, once in a while she'll find an exposed foot or knee to go to town on).

Mornings can be a bit rough. Coffee is always brewed and, depending on the amount of rest I got the night before, I'll go for one to three mugs. When I'm in need of a special treat, I bake up some grapefruit topped with meringue and smear pats of butter on toast. It's the fastest way to bring a smile to this face... and with the limited quantity of sleep I've been getting, I need it.

Baked Grapefruit with Meringue

serves 4

Ingredients

2 red grapefruits, cut in half

2 large egg whites

1/4 cup superfine granulated sugar

Tools

Grapefruit knife

4 Ramekins, large enough to hold grapefruit halves (see notes below)*

Stand mixer or hand mixer

Directions

1. Preheat the oven to 425 degrees.

2. Using the grapefruit knife or sharp paring knife, cut the segments away from the membrane, but keep them held within their sections. Place grapefruit halves in the ramekins and then transfer ramekins to a baking pan. *The ramekins will hold any liquid in and will make it easy for serving. If you do not have ramekins, you can place the grapefruit directly on a baking pan lined with aluminum foil.

3. Place the eggs in the bowl of a stand mixer fitted with the whisk attachment (alternatively, a hand mixer can be used). Whip the eggs at high speed. Once they become foamy, gradually sprinkle the sugar in (maybe a few tablespoons at a time). Whip the mixture until it forms stiff peaks.

4. Top each grapefruit halves with heaping spoonfuls of the meringue.

5. Bake for 8-10 minutes, or until the meringue is golden brown. If you want a bit more color on top, broil the grapefruit for an additional minute, being careful not to burn it.

6. Remove and let sit until they are cool enough to handle. Serve.

Brian Samuels

January 29, 2013

Seafood, Salads

Bean Salad with Lemon-Anchovy Dressing

Brian Samuels

January 29, 2013

Seafood, Salads

Bean Salad with Lemon-Anchovy Dressing from A Thought For Food

I know I'm strange. I like weird things like fish sauce and smoked salmon and whitefish salad and pickled herring and gefilte fish and all those things that make the majority of the population go Ewwww. Oh and I can't forget anchovies. I'm pretty much sold if a dish has anchovies in it. Salad Nicoise remains one of my favorite dishes to order. It stems from my childhood, on nights when my father had to work late and my mom and I created large platters with stacks of seared tuna, green beans, hard boiled egg, olives and anchovies (the latter two are on my dad's list of despised foods, hence why we made it when he wasn't around). If I had a last meal... you know, if we were playing that game where we said what we'd want our last meal to be if we were on death row... that salad would be on the list (along with sushi, cheesecake, linguini with clam sauce, and a warm, freshly baked baguette served with a wedge of triple creme cheese). I just can't get enough of the textures, the bright flavors, and the depth that the anchovies bring to the salad.

On the day that I made this dish, I did my very best to save some for dinner. However, my will power failed me and half the bowl quickly disappeared, which is often the case in these situations. As wonderful as this is on its own, or would be paired with roasted salmon, I can attest that it works when tossed with pasta, served hot or cold. No matter what you do with it, though, you can't go wrong.

Bean Salad with Lemon-Anchovy Dressing

serves 4 as side dish

Ingredients

1 1/2 lbs green beans, rinsed and ends trimmed

1 - 16 0z can of cannellini beans, drained and rinsed

2 tablespoons fresh parsley, chopped

1 lemon, zested and juiced

1 garlic clove, minced

3 anchovy fillets, from can, drained of oil

1.5 tablespoons extra virgin olive oil

1 teaspoon crushed red pepper flakes

Salt and black pepper, to taste

Directions

1.Bring a pot of salted water to a boil.

2. Cut the green beans into 2 inch pieces. Add the green beans to the boiling water and cook for 2 minutes. Drain green beans and rinse under cold water. In a serving bowl, mix together the green beans and cannelli beans.

3. Using a mortar and pestle (or with a bowl and metal spoon), blend together the anchovy fillets, 1 teaspoon lemon juice, garlic clove, and parsley.

4. In a separate bowl, whisk together the smashed anchovy mixture, the remaining lemon juice, olive oil, and red pepper flakes. Season dressing with salt and pepper.

5. Pour the dressing over the beans and toss to coat. Season with additional salt and pepper if necessary.