Zucchini Bread

August 28, 2011 § Leave a comment

J: This is a family recipe that my mom used to make all the time when I was growing up.  I would always get so excited when I came home from school and smelled zucchini bread fresh out of the oven — this is such a yummy, hearty, and sweet-but-not-too-sweet bread.  It’s got a rich flavor and, even though the zucchini itself doesn’t pop out and hit you in the nose, it lends a lovely moistness to the bread, giving it an almost cake-like texture.

sliced and ready for eating

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Soba Noodle Stir-(Salad)-Fry

August 24, 2011 § 1 Comment

E: We’ve featured recipes from Nick at Macheesmo many times since we started this blog. But, and I speak for both of us here at Nombudsman when I say this, it is because we have a lot of respect for his creations (not to mention a burning desire to make almost all of them). When I saw this recipe go up recently, I had to try it. I wanted to make something that had a lot of veggies, and I wanted to do something different than the regular stir-fry with brown rice that I default to. The soba noodles really made this dish that much better and more flavorful than plain rice would have. (As a plus, I was home in Mass. at the time visiting my parents, and this dish seemed like something they would enjoy, which was indeed the case.)

not the best view of it, but this stuff is delicious!

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Inside-Out Burgers

August 20, 2011 § 1 Comment

J:  Here we go, kids.  We’ve kept you in suspense for a couple days with the promise of an awesome burger recipe to come, and here it is.  These aren’t your mama’s cheeseburgers.  They are thick and juicy, with a hunk of oozy cheese in the middle — yes, you heard right.  These cheeseburgers have the cheese on the inside.  Though of course, you’re welcome to add more cheese on the outside, if the center doesn’t give you that cheesiness you’re craving.

mm, burger

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Brioche Buns

August 16, 2011 § 4 Comments

J:  I have had this one particular burger idea in my head for months now.  I saw it on some YouTube video or food show or something, and haven’t had the opportunity to actually make the burgers… until now.  But of course, as soon as I mentioned my idea to Erik, he suggested that we make the buns from scratch as well — and being the foodies that we are, of course that’s exactly what we did.  So, what was this burger idea?  Well, you’ll have to wait a few days for that post; this right here is dedicated to the reason storebought buns will never make you happy ever again.

deliciousness of homemade buns

These things are a) easier than you expect, b) light, fluffy, and just like storebought only BETTER (and with a snazzy sense of accomplishment on the side), and c) so. delicious.  Also, if you bake, oh, ever, odds are that you have everything you need for these babies in your kitchen/pantry right now.  No excuses!

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Seriously Real Falafel

August 11, 2011 § 3 Comments

E: So, as the title should tell you, this falafel is seriously real! Now, I’m no authority on falafel authenticity, but this is by far the best I have had anywhere. The recipe is also pretty easy, so this should be a short post about a quick meal. For those of you that aren’t really familiar with falafel, it basically consists of fried chickpea patties with herbs, spices, and, at least in this case, some onion. They really aren’t that bad for you (the only unhealthy stuff comes from the oil you fry them in), though I wouldn’t call them an out-and-out health food. But what they are is certainly warm and comforting. So let us take you on a journey about how to create some seriously good falafel!

falafel, served with accoutrements

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Arayes: Lebanese Meat-Stuffed Pockets

August 6, 2011 § Leave a comment

J:  One night recently, as we so often do, Erik and I were trying to figure out what we were going to make for dinner that week.  Ideas were hard to come by, so we turned to a resource we knew would probably yield a couple ideas: the Food Network website.  We ended up settling on a recipe by Aarti Sequeira, of “Aarti Party” fame, for Lebanese “meat-stuffed pitas,” or arayes.  We made a few minor changes and additions, but mostly this was quite a tasty (and really quite easy) recipe.

One of the bigger changes we made was substituting ground turkey for the ground beef as the meat, since we don’t eat a whole lot of red meat.  This was perfectly tasty, but we lost a bit of the hearty earthiness that the ground beef would have imparted.  Fortunately a few add-ins compensated for that: if you go the ground turkey route as well, try adding some barbecue sauce and/or some grated cheese (go with something fairly strong and earthy; we used a combination of cheddar and asiago).  Heck, even if you do go with ground beef, you can try adding those things as well!  And let us know how it turns out for you.

meat pocket!

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