Tag Archives: Dinner


Eating outPig and Khao; Lower East Side, NYC

bahn xeo & sizzling corned beef hash

Eating outMomofuku Noodle Bar; East Village, NYC

momofuku ramen & spicy miso ramen

UntitledFive Leaves; Brooklyn, NY

Burger w/ Blue Cheese + ambiance photo


Dear Bushwick; Brooklyn, NY

baked salt cod & potato pie +the full english

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Easy Weeknight Dinner

I am always trying to figure out good quick things to make for dinner on weeknights. After work I often don’t have time to do something elaborate but I don’t want to eat unhealthy things either. There are some general foods that I always keep on hand which I am slowly profiling in my Kitchen Essentials Series which are a great base for a lot of my weeknight eating. I am also always trying to think of what foods I can make that I can turn the leftovers into something nice for lunch the next day.

So take a quick peek into some of the weeknight meals I have been making these past few months and maybe they can help you come up with some ideas for your own weeknight dinners.

Healthy dinnersGrilled hearts of romaine, dried fig, blue cheese, with a balsamic vinaigrette


Homemade falafel from Jerusalem: A Cookbook, homemade hummus, and whole wheat tortilla

Healthy dinners
Healthy dinnersChopped kale salad, with parsley, cucumber, grilled onions, left over falafel, and feta cheese with a tahini, hummus, basamic, dressing

UntitledRandom left overs and pantry staples of: Pasta, Ricotta, Harissa, and Basil Paste mixed into a great quick meal

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From the Sea Pt 2: Salmon and Smashed Potatoes

salmon and potatosI have decided that one of my summer goals should be to eat more seafood. It is the perfect thing for these hot new york summer nights as it all cooks quickly and is nice, light and healthy. Cooking fish is not hard but for the longest time it has been something I have avoided for whatever reason. I think it stems from, just as other meat, the fact my schedule is never concrete so if I buy something and cant cook it that night it might go bad and I typically don’t have time to spend on such things on a week night. I realized though this is crazy with seafood because if I buy it the day of and cook it that day it does not take long at all and is a nice variation to my diet.

With all that being said my one of my favorite fish has to be Wild Caught Pacific Salmon. Being born and raised on the west coast I have spent a majority of my life all to spoiled with the ability to go to the coast on occasion and come back with fresh salmon during the salmon season. So when I some nice looking Alaskan Sockeye Salmon at the store last week I decided to pick some up for my weekend dinner. As I have not cooked fish in a long time I thought I would go for a simple preparation of pan frying it with a crust and make some potatoes that I had around to go with it.

While I did not write down exactly what I did I have included a short guide of what I did below. But regardless of how you decide to prepare it start including more seafood in your diet, its delicious and good for you! Also if you are unsure what to buy and want to know its impact on the environment and safety for your consumption you can always check the Monterey Bay Aquariums Seafood Watch Site.

salmon and potatos


Please remember this is not a real recipe just more of a guide, use your own judgment when cooking

Serves 2


1 lb Salmon


Chili Powder


Olive Oil


Cast Iron Pan

Plate/ Bowl for breading


6 Red Potatoes

Miso Paste (I used brown miso)

Olive oil



Baking Pan

Mixing Bowl


The Procedure


Preheat the oven to 350F

In the mixing bowl add your washed red potatoes with their skins on and add a bit of miso paste and olive oil to the bowl and mix to cover the potatoes. Add salt and pepper to taste.

Pour Potatoes out into a baking pan and cover with foil

Place in the oven and cook until potatoes are soft enough to smash with as large spoon.

Remove from the oven once soft and using a firm grip on the spoon smash each potato


In your breading bowl add in your cornmeal, salt, and chili powder.

Place your salmon in the breading mixture flesh side down and make sure everything is covered with the cornmeal mix

Preheat your cast iron pan and once it is hot add your butter and olive oil

Once the oil is warm place your salmon in the pan flesh side down.

Let it cook until the crust is crispy then flip over and cook skin side down until the salmon is cooked through.

Remove from heat and plate with the potatoes.

salmon and potatos

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From the Sea Pt 1: Mussels

Mussel DinnerThis past week has been a long and painful one. It started with a great trip to Atlantic City for my sisters birthday but I managed to catch a bit too much sun at the beach and got the most awkward sunburn ever and I never used to burn… I guess I have been spending too much time indoors over these past few years that my body does not know how to react to the sun! Then on Thursday I managed to loose my wallet while taking my jacket out of my bag while crossing the street after work. I have dropped things on the street before and I have always had someone point it out to me but not this time. I notice when I was going down to the subway with the plan in my head to go to Whole Foods and get Mussels for dinner but the lack of money and a metro card but a huge damper in that. I still have not had anyone contact me about my wallet so I figure at this point it is as good as gone. Thankfully I had no cash in my wallet and the only real important thing I lost was my drivers license but I have a passport until I deal with getting a new one which is bound to be a big pain since I had a CA ID but I now live in NY…. but that is life I guess.

So on Friday I decided to try again and went a bought Mussels to make for dinner. I really enjoy the simple preparation of mussels with white wine and bread so that is what I decided to make and while it will no bring my wallet back to me it did end my work week on the upside. So Next time you have a bad week maybe you will think about making this super simple recipe that is both fancy seeming and delicious. The perfect pick me up for whatever is keeping you down.


Serves 2 for dinner

Adapted from ‘Mastering the Art of French Cooking’

2lb bag of Mussels (make sure to choose mussels that are stored on ice and are mostly closed if they are open see if they will close and stay closed)

1 1/4 cup of your favorite reasonable priced white wine ( I used a nice Pinot Grigio)

7 Sprigs of Fresh Parsley (2 Sprigs chiffonaded for garnish)

3 Cloves Garlic Chopped

2 Bay Leaves

1 Large Stock Pot w/ lid

Bread to serve with the mussels

Mussel Dinner

The Procedure

Clean your mussels off by scrubbing them with a brush under cold water and removing any of the ‘beard’ that is on them

In a large stock pot combine the white wine, 5 whole sprigs of parsley, Garlic, and Bay Leaves.

Turn the stove on high and let the wine mix come to a boil and let it boil for a minute or two.

Pour in the mussels and cover with the lid.

Let the mussels steam for about 4-5min

Check to see if the mussels are all open and turn off the heat. If any mussels did not open throw those away.

Serve portion mussels into 2 large shallow bowls and pour over the mussel broth, garnish with parsley and serve with bread.

Mussel Dinner

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Gratuitous Food Photos: Paris & Istanbul – Summer 2012

Lunch in Paris

Fried Goat Cheese and Apple Salad at a Brassiere in Paris

Steak Frites in Paris

Steak Frites at a Brassiere in Paris

Breakfast in Istanbul

Sunday Brunch in Istanbul at The House Cafe

Turkish Coffee in Istanbul

Turkish Coffee in Istanbul at The House Cafe

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