It’s time for episode 3 of TV Dinner on ulive and this is one of my favorites, because Sarma Melngailis has fast become one of my most favorite people. For the uninitiated, Sarma is the founder of One Lucky Duck, proprietress of NYC restaurant Pure Food and Wine and the author of two cookbooks. She is one of the pioneers of the raw food movement and while her credentials are super impressive, it’s her infectious energy that I love.
It’s time for episode 2 of TV Dinner, my Web video series for ulive! This was an unbelievable afternoon. Chef Sam Talbot came over and I made the chickpea tabbouleh with fuji apple from his cookbook, The Sweet Life. You may know him from Top Chef, the Surf Lodge or being a general food man about town, but what you may not know is that Sam has been living with diabetes since he was 12 years old. But he doesn’t let it get him down; no, his upbeat spirit about it is infectious. He understands how his diet plays a huge part in his health and by proxy, his happiness, so he eats well without giving up anything. Sure he watches his carbs and sugar intake, but by incorporating whole grains and lots of fresh herbs, citrus, and vegetables, he maintains an active, sweet life.
What a day, yesterday. I’m so happy that TV Dinner the Web video series is finally out in the world.
It’s one thing for people to love the first episode and it’s a whole other to inspire people to change the way they think about food. My friend Felicia wrote a beautiful blog post this morning about watching my show and wanting to “invite a lot more diversity” into her diet. She’s going to start documenting her pasta and sugar intake in order to hold herself accountable, so if you want to follow along with her adventure or just show her a little love, visit her blog and let her know you’re there, shaking your pom poms for her. I know I am.
Tomorrow on episode two: Sam Talbot from Top Chef! Stay tuned; it’s a good one.
I’ve been a big fan of Of a Kind for a while now, so I was shocked — and disappointed in myself — when I saw them tweet about the 3rd volume of their cookbook a few weeks ago. Third! Where have I been? Not wanting to miss out on anymore one of a kind recipes, submitted by designers featured on their site, I ordered it right away.
Grace Lee’s Miso Sea Bass caught my eye immediately because not only had I not made sea bass in a long time — maybe ever for B? — but also because there are 4 ingredients for the entire recipe. Four! And one of them is the sea bass.
My friend (and former camper) Lara was going to be spending the day with me on Monday, documenting my whole day for her fun new photo documentary project, so I knew this would be perfect to make that evening. After an early morning at work, errands, and spin class, who wants to slave away in the kitchen and try to make sense of a complicated recipe? Not this girl.
I made it over simple, lemon roasted asparagus, but it would be delicious with any vegetable, really. Sea bass is definitely more expensive than other fish at the market, but man, is it worth it. B said it was the best fish I’ve ever made. What more can I say?
If you haven’t heard of One Part Plant, it’s time to get familiar. Jessica Murnane, designer, plant-vangelist, and Queen Bee of the site is a treasure — and not just because our stories are so similar. She, too, healed herself of pain from a serious disease by eating a plant-based diet and now features all kinds of fun plant lovers in her Babes in Plantland series. I’m honored to be a part of it.
Whenever B is going out of town, I try to make a special dinner — or something — for him the night before he leaves. I like to think of it as planting a pleasant (and yummy) reminder of home in his brain that’ll stick with him, wherever he is.
If you know me, you know I love me some football; it’s one of the only beautiful things about summer being over. There’s also something really calming about getting back into the routine: cooking dinner for B (then blogging about it!), and watching the game together on the couch. What a game it was, too. My boys really kicked off the season in style the other night. Before I knew what kind of romping it would be — okay, fine 33-27 isn’t as much a romping as it felt like — I was planning a winning menu of my own.
I wanted a healthier version of a tailgate: something hearty and fried, but that wouldn’t leave me feeling sacked on the couch. Enter Gwyneth Paltrow’s gluten-free old bay fish fingers for kids (from her It’s All Good cookbook, which I’ve cooked from before). Inspired by those, I made these spicy mustard fluke fingers. Use as much sriracha as you like in the mustard mixture (I used a ton) and then whip up a little dipping sauce with it too (sriracha + vegenaise = heaven). It only takes about 15 minutes — prep and cook time, combined.
They taste just like fried chicken fingers you’d get at the stadium, but without any of the guilt. I’d say less noise too, but we get pretty into the games around here. Serve ‘em with a side of broccoli like I did, or any vegetable or salad really — and even try ‘em out on your kids too. I bet if you tell them it’s chicken, they’d never know the difference. It’s like running your very own play-action in the kitchen.
B knew it was fluke, and he loved it anyway. He asked if I could please add these to the regular TV Dinner repertoire. TOUCHDOWN.