stacey . smoore . the staceyfish . 
Life in a Northern Town: the exploits of an ecstatic Alaskan
Lens: the adventures of a girl and her camera
Ok, seriously - does anyone actually cook the day after Thanksgiving??? Who isn't sick of the inside of their kitchen by then? And aren't the contents of your refrigerator quick to take away any reason for one to turn on the stove (except to reheat leftovers, of course)?
Well, I'll admit it: I wasn't as kitchen-adverse this Friday as I have been in the past. Nevertheless, I wasn't about to actually cook anything for lunch. The last thing I wanted was a plain turkey sandwich - I was craving something healthy (no surprise there, given the gluttony that took place the day before) and even though my Thanksgiving table is laden with far more veg than most (without having to resort to green bean casserole! Boo-yah!), I didn't want to just nosh on leftovers. I'm all about re-inventing last night's food whenever I get a chance, and when I spied the unused greens in my fridge that didn't quite get turned into a salad with poached pears, candied nuts, gorgonzola, and homemade balsamic vinaigrette, I had my inspiration.
I scooped the spinach into a bowl, tore off chunks of turkey breast, added some leftover roasted butternut squash, topped it off with some juicy pomegranate seeds and toasted pecans, and finished it with a drizzle of shallot-cacao nib vinaigrette that had graced the roasted squash the night before.
Chances are you don't have those exact ingredients on hand the day after Thanksgiving unless you stole my menu, but no worry, there are plenty of ways to make your own. Try using homemade cranberry sauce instead of pomegranate seeds or perhaps some roasted brussels sprouts or cauliflower instead of the squash. The point is that you're only limited by your imagination. Unless you're like me and you've already transformed your turkey leftovers into a steaming pot of delicious soup, chances are you still have plenty of food on hand with which to make your own creation. So go nuts and go fix yourself a salad while you're waiting for me to get to the really good stuff: the Thanksgiving menu, plenty of food porn, and bread that flowed continually from the oven!
I love autumn! I'm not gonna lie, one of my favorite things about the season is the food. Fall produce is so awesome - hard squashes, apples, pears, root vegetables, and, of course, pomegranates!
These nutritional powerhouses definitely make you work for your food. Slicing the fruit up and taking out the seeds is laborious to say the least, but luckily, there is a better way!
As I mentioned in the previous entry, since moving to Tucson, Cory and I have really gotten into grilling our dinners. I'm enamored of the ease of it all - after so long of being confined to a kitchen in a cold climate, making fairly elaborate meals, it's a relief to so some basic prep work and then hand off the food to Cory to cook it. The wonderful part is that we're not sacrificing any flavor or quality with the method.
Fish is our protein of choice as often as we can get it - not as easy as it sounds in the middle of the Sonoran Desert. Cory and I started enumerating our favorite fish tonight over dinner, and it turns out that Cory's favorite happen to be one his plate. We got especially hooked on it when we were in Hawaii a year and a half ago because, really, does it get any better than when it's fresh off the boat, raw, and prepared in a poke? If you can't get it that way, it's best prepared simply, with as little cooking as possible.
With that in mind, we set out to create something yummy that would complement not only the flavor of the fish itself but also the memories of our time on the Island. What we whipped together tastes fresh and light, with just the right texture between the rare ahi and crispy slaw and the sweet and tart flavors brought in by the salsa and lime. The avocado ties it all together and just makes everything better, just like it always does. Enjoy the tacos with the grilled veggies and a chilled dry white wine to tie together a healthy and satisfying summer meal!
Click here for the recipe for "Ahi tuna tacos with grilled broccoli and peppers" »
You may be sad because summer has come to an end, taking with it delightful foods like nectarines, plums, berries, and locally grown vegetables like greens, cauliflower, chard, beets, and carrots.
But don't fret! Fall has its place in a foodie's heart because it brings delights like root vegetables, butternut squash, pumpkins, an untold number of apple varieties, Bartlett pears, and pomegranates.
I recently celebrated fall by having a harvest dinner (suggested by my most wise and venerable husband). On the menu was a roasted pear salad with candied walnuts, blue cheese, and homemade balsamic vinaigrette, cabernet-glazed shallots, butternut squash risotto with wilted spinach and toasted pine nuts, sauteed pork tenderloin with an apple-sage sauce, and stuffed baked Jonagold apples with vanilla bean ice cream for dessert. I love this menu -- it's so autumn-y with its warm, subtle flavors and unifying themes. Sage and apple are present in many of the dishes but are different and subtle enough to not get old or tiring. And as my guests pointed out last night, there's plenty of booze in every dish! So dig in and get to love autumn as much as I do, and share it with some good friends too.
The scene: a beautiful summer's evening. A gathering of friends has come together to feast on grilled halibut, lemon linguine, and flash-cooked veggies. Everything was quite delicious and fresh, and all tummies were singing with joy. But the dessert was yet to be served!
Yours truly decided to serve another dish in the vein of fresh summer fare. I pulled out vanilla ice cream, strawberries, and a good balsamic vinegar and proceeded to combine them. I could tell this had thrown my guests for a loop and no one was particularly looking forward to trying this syrupy brown stuff drizzled all over their perfectly good berries and ice cream. But the moment that combination touched their lips, I could tell that I had a table full of converts.
Should you have a similar reaction to the thought of strawberries and balsamic vinegar, I ask that you recite this eleventh commandment to yourself:
Thou shalt not doubt the culinary creations of your hostess, for lo, she will not lead you astray on the path to yumminess.
This sorbet is in the same spirit of the combination I served last summer. This recipe really doesn't get any easier. Sorbets are usually based on a simple syrup but even that didn't make it onto this three-ingredient list. That's how simple it is! It's really delicious too - strawberries are always good, and when you add a good balsamic to the mix you get something really special. When you add the fact that it's a frozen dessert, well, that just makes it the perfect summer dessert, doesn't it?
Click here for the recipe for "Strawberry-balsamic vinegar sorbet" »