Monthly Archives: June 2012

Wild Rice Salad

So the other externs and I have been operating under the impression that our office does not have a microwave. The copy room, while equipped with a fridge and a toaster, lacks that quintessential kitchen appliance that students and workaholics alike cannot seem to live without. Consequently, we’ve been experimenting with different recipes for salads and learning about the joys of eating cold leftovers (pizza still trumps all other foods in this category). Well, turns out we’re idiots. There’s been a microwave the whole time on the basement level. In any case, I have eaten my fair share of salads over the last few weeks, and, given the descent of the summer heat, I don’t really see myself changing that pattern anytime soon–even with a microwave.

I have a thing for nutty grains. Quinoa, farro, barley–I love their texture in a salad. One grain of which I am particularly fond is wild rice. Nuttier and far healthier than the average white grain, wild rice is high in protein and fiber and low in fat. It makes for a great alternative to pasta in salads as well. As per usual, this salad was the result of using the contents of my fridge/pantry.

So here’s to eating more wholesome grains and staying cool in the blazing heat! Happy eating!

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Lemon Curd Marbled Cheesecake

Cheesecake has always been one of my favorite desserts.  Growing up, instead of brightly-colored frosted birthday cakes, I asked my mom for cheesecake.  I typically requested a chocolate marbled one I found beautifully depicted in a tiny Hershey magazine.  Each March, we would eat grilled chicken, artichokes, and cheesecake.  Yes, I was a strange child.

When I got married, I wanted to continue the traditional, so for Brandon’s and my birthdays—they are three days apart—I tried my own hand at the marbled chocolate cheesecake, and while it was delicious, it cracked.  I tried again using a new recipe a few years later, and, again, it cracked.

A cracked cheesecake is still a tasty cheesecake, but for a perfectionist like me, that dang crack drove me crazy.  I tried baking the cake at a lower temperature.  Crack.  I tried leaving the cake in the oven with the door ajar to cool.  Crack.  Every stinking time.

Recently, I had the hankering for cheesecake, but this time, I chose to substitute my dear chocolate with a tangy lemon curd.  The tart lemon somehow made the rich, ultra-creamy cheesecake refreshing, and now, I have a new favorite cheesecake.

And in the end, this cheesecake was beautiful.  White with vibrant streaks of yellow and . . . a deep crack in the middle . . . oh well.  I’ve learned, if this happens, just cover any “flaws” with blueberries.  They become even tastier. Continue reading

Basil-Goat Cheese Flatbreads

Life sometimes does this thing where it overwhelms you.

First, there were finals.

Then, I started my internship.

Then, Liz graduated from med school (that’s right folks–she’s a real doctor now!).

Then, we had a series of major family events.

Then, my summer class started.

Add to that some great summer cookouts with friends (thanks, Thrasher!) and, somewhere, between all of this, I forgot to blog. Oops. It isn’t that I haven’t been cooking. It’s just that nothing I’ve cooked has been particularly different from things that I have already posted. I’m hoping my “dinspiration” returns once I’ve turned in my brief this week.

I made these flatbreads a while back as a pregame appetizer for Barrister’s Ball. I can’t recall where I saw description of these (I suspect it was on The Kitchn), but I decided instantly that I had to make them. They are simple to make, and they’d make a great addition to the spread at a cookout or summer dinner party. Caramelizing the onions always takes the longest, so be sure to give yourself ample time to complete that step.

Happy eating!

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