Tuesday, May 22, 2012

Brussel Sprout Carbonara


Brussel sprouts and bacon... Are you lovers from opposite families, a la Romeo and Juliet? Are you unlikely partners like Starsky and Hutch, one straight laced, one a little wild, but both focused on getting the job done? Are you soul mates, destined to be together no matter the obstacle? Whatever you are, you work beautifully together! A simple Italian dish that relies heavily on the inclusion of bacon is pasta carbonara. I decided to bring in bacon's old friend brussel sprouts into this classic dish to make for a fun twist on a classic dish. The result was a colorful and flavorful pasta dish that was as fun to make as it was to eat.

Sunday, May 20, 2012

Nori Wrapped Tuna

Nori, the seaweed used to wrap sushi rolls, is generally thought to be a one trick pony, if it's even thought of at all. People generally come across it as an addition to a sushi and ramen, but beyond that, one rarely sees use for it. I had bought a package of nori sheets to make sushi awhile back, and after reading a post about a nori crusted steak on Rooftop Gourmet I decided to use it with some fresh tuna steaks. It's surprisingly tasty on it's own. It has a very subtle salty flavor and has a lot of vitamins and other dietary benefits, so it makes for an interesting and healthy addition to a meal.

Tuesday, May 15, 2012

Chicken and Spinach Burritos

I've recently been very into chicken and spinach burritos from this tiny hole in the wall Mexican place in the East Village called Downtown Bakery on 1st Ave. It's a very simple burrito, but for some reason it's the perfect balance of healthy and unhealthy that you want from a burrito. Because much of recipe inspiration comes from what I eat out, I decided to make my own take on the chicken and spinach burrito.

Monday, May 14, 2012

Roasted Vegetable and Pesto Pasta with Seared Scallops

One of the more versatile and flavorful sauces that you can make is pesto. Pesto is an italian sauce used on pasta, sandwiches, meats, fish, hors d'oeuvres, and anything else you can think of. Classic pesto recipes use basil and pine nuts as the main components, but you can use any herbs or greens you like such as cilantro, parsley, arugula, or even kale along with any type of nut. I've made pistachio cilantro and arugula and almond pestos, and any variation you make will have a different personality depending on which components you use. For a healthy pasta dish, I decided to make a basil pine nut AND walnut pesto (I know, I'm a wild man...) with roasted vegetables and seared scallops.