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 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.
If I had to pick a favorite item of clothing in my closet, it’d probably be my leopard print Diane Von Furstenberg wrap dress. I remember first putting it on in the store, how hesitant I was about its cut (accentuating every curve of my body) and its bright pink print, attracting a little more attention than I wanted. But after a nudge from a smart stylist I wore it on TV and instantly fell in love. What had all seemed too much, was in fact the perfect mix of fun, smart, and sexy.
The first time I ever cooked for B — back on Valentine’s Day 2012 — scallops were on the menu. They’re his favorite, so I’m always looking for new ways to cook ‘em. Inspired by a photo I saw recently of someone serving ceviche in a martini glass, I decided to buy the goblets I had been eyeing for months at Anthropologie and use them as the base for my appetizer. The bottom of these glasses were somewhat deeper than I thought, so I crumbled up some tortilla chips to fill in that area. What was at first a move for pretty presentation became a delicious surprise for our guests upon finishing the ceviche.
There is almost nothing I love more than Mexican food — the spice, the salt, the requisite sipping of tequila. The problem is just that though — whenever we go out for it I wind up guzzling down tequila and pounding chips and guacamole. You might say those are good problems to have, and most of the time I’d agree, except it’s summer and that’s not exactly the best route to a bikini body. We’re just trying to be a little healthy around here, yafeelme? So a few weeks ago when I was craving Mexican food, I dug up a recipe our good friend Scott emailed me, and whipped up a Mexican feast of my own, at home. See? Easy to be healthy. Ish.
I love me some corn on the cob. But I hate that need-to-floss feeling I get after each bite. (Not that it’s ever stopped me from chowing down on a salted, buttery number from a street festival.) Which brings me to this mexican corn salad, your answer to summer’s sweetest vegetable served in an easy-to-gobble-down way for date night. You should still floss before bed, though.
A few weeks ago in Montauk my friend Rina was raving about the way she makes kale salad — “just massage avocados into it, and that’s your dressing!” — so I obviously had to try it for myself. She was right to rave; it was delicious. B loved it too. In fact I think he finished his plate before me, which is very unusual in our house.
I’m on a little bit of a simple summer salad kick right now. In this heat — nay, humidity — I just can’t stomach anything heavy. Plus what’s better than fresh veggies, herbs and citrus — all on one plate.