Archive for May, 2010

jam jar vinaigrette

May 24, 2010

Here is a nice vinaigrette dressing with a shaken not stirred approach. I was hoping to fancy up a dressing for a salad we were going to have while barbecuing last year and worked this one out. I remember a rasberry vinaigrette I had a long time ago.

As I reached into the fridge for the jam jar I noticed it was empty; you know the deal if you have ever lived with someone. We have all experienced the “almost” empty Ice Cream container syndrome. “There was a full serving when I put it back in the fridge.” I am sure this particular one was my fault, I probably just didn’t feel like rinsing out the jar for recycle (they melt it down anyway WTF). The moment I picked it up I knew I had to figure something out; and being stubborn, a regular dressing was out of the question.


Mostly empty jar of jam (any flavor will do I happened to have rasberry at the time)

3 Tablespoons of Olive oil

2 Tablespoons of rice wine vinegar

1/2 Tablespoon of Oregano

1/2 Tablespoon Basil

1 teaspoon salt

1 teaspoon red pepper flakes or black pepper

1 tablespoon of Dijon mustard

1 Tablespoon water


Add ingredients to jar, replace lid, shake vigorously, you’re done.

Serve on salad, marinade something and grill it, or do both.


haven’t posted about food in a bit

May 24, 2010

I must admit I am fascinated and appalled by the train wreck of corporate shame happening in the Gulf of Mexico right now. Who isn’t?

Found an interesting video post by an outraged booming expert (oil spill cleanup) which I wanted to share.

There is some strong language, but if your small children sitting in the back seat blurt out “F**K BP F**KING F**KERS,” while on a summer road trip is that really so bad?


Oh wait, it’s not 5,000 barrels per day

May 21, 2010

Oh wait, it’s not 5,000 barrels per day it’s between 76,000 and 104,000 barrels per day.

Oh, and it won’t ever reach the coastline…except when it does.

Get ’em while you can…

Question: Is that more than beluga caviar from the furthest reaches…?

Nice green logo though. When I first saw it, I thought it was a flower.
Perhaps it was meant to be an environmental detonation of some sort.

Just saying.

BP made somewhere in the neighborhood of 5.6 Billion in the first quarter of this year.

a book about food

May 5, 2010

I have been reading or listening to audio books about food often lately. Many are extremely concerning, interesting or just alarming. Unfortunately, the alarming tend to be the most prevalent on my list right now. However, I have been listening to a great book which approaches the topics in an interesting historical way. Ann has a great way of approaching the subjects; it is analytical and sensitive. I have noticed that even though much of the subject matter is tough, scary, and important I do not come away with a sense of impending doom. If you have a moment grab a copy or listen to the Audio book.

Kitchen Literacy:

How we lost knowledge of where food comes from and why we need to get it back

by Ann Vileisis

Kick-Ass the movie

May 3, 2010

It is all there in the title. Mark Millar, this boy is fun. I am glad the Comics Code Authority of the 50s is long dead.

I can see that some will find it…well you read the reviews. I don’t make it to the movies as often as I would like, but this one is worth seeing.

The disclaimer: Super violent, graphic, gratuitous, desensitizing and brilliant with lots of blood.

I would suggest large quantities of sugary treats.

Don’t eat the potatoes. Why? There spoiled. A no egg frittata.

May 3, 2010

Yeah, I admit I was listening to 3rd Bass in the car on Saturday and getting jiggy while running errands (picture David Herman’s performance in Office Space and you are just about there). I bring this up because there is one song which opens with a sample from an older song which starts “Don’t drink the milk.” “Why?” “It’s spoiled.” I don’t know why, but this makes me laugh every time.

Later, I was talking on the phone with a friend and he mentioned the blog and suggested that I out the potato as the “pesticide sponge” it is. What, the potato? For real? Word. The upside is that organic potatoes are not that much more than regular ones, you can grow your own in a tire if you want to go survivalist, or plant ’em with your kids and tell them they can have french fries again when they harvest (how’s that for motivation?). Seriously, I love the potato and after all this dark talk I got to thinking about favorite recipes. One of my all time favorites of my young adulthood was the frittata. My son is allergic to eggs so I have not made one in a long time which pushed me to work one out.

I know this one might be a stretch; as many people do not like tofu, so for those who want to use eggs I will defer to the biggest cookbook in the world for a traditional recipe.


1 block of firm tofu drained, weighted and dried in paper towels for about an hour (I usually slit the packaging and give it a good squeeze, wrap it in paper towel, and put it between two plates with a cook book on it).

1/2 cup each (or more) of onions, red and green peppers, and tomatoes (chopped box or canned tomatoes are fine)

1 dried ancho chile soaked, seeded, and scraped with the blade of a sharp knife ( you should net about a tablespoon of goodness)

1/4 cup of Shredded Pecorino

1/4 cup of grated aged Gouda (I like the aged and hard cheeses for taste and it cuts down on the artery and gut clogging factor a little)

3 or 4 small potatoes red or yukon (organic if you can, grown in a tire is even more bad ass) sliced into 1/8″ or 1/4″ rounds

3 tablespoons of cooking oil (Olive oil blended with canola and a tsp of sesame is nice)

At least 3 cloves of garlic minced

1 small decent tomato cut into rounds or sun dried

1/4 cup of scallions chopped fine

1 teaspoon each of tumeric, cumin, red flake pepper, and salt

1 tablespoon of buter

2 tablespoons of broth

1 10 inch saute pan

1 10 inch pie pan (a clear glass one works well so you can check to make sure the potatoes do not burn)

1 mixing bowl


1. Preheat the oven to 350

2. Butter the pie pan and additionally coat with a little oil

3. Saute the potatoes in 2 tablespoons oil for a few minutes or until lightly browned

4. Remove the potatoes and place on a clean brown paper bag or paper towel to drain (non printed is best)

5. Saute the chopped veggies, ancho chiles, and garlic in a little of the left over oil for a minute until the onion starts to wilt (becomes translucent).

6. In a mixing bowl crumble the tofu and add the veggies, vegetable broth, spices and 1/2 the cheese.

7. Arrange the potatoes on the bottom of the greased pie pan, cover with tofu mixture and pat down to create a level surface.

8. Arrange tomato rounds on top of frittata, sprinkle with remaining cheese and place in middle rack of oven for 30 minutes or until tomatoes and cheese are beginning to brown.

9. Check sporadically to make sure potatoes do not burn.

10. Remove and serve. I like a little red sauce or taco sauce with mine, but ketchup makes it more palatable for the kiddies.