Tag Archives: Brocavore

The Food Diary of a Brocavore~

From Mike’s Food Diary:

Entry #5: Green Salad and Mustard Vinaigrette with Windowsill Herbs

Vinaigrette Ingredients:

·        2 Tbsp good olive oil

·       1 tsp mustard

·        1/2 Tbsp white wine vinegar

·       1/2 Tbsp of tarragon

·       salt & pepper

Salad Ingredients:

·       6-8 red tip lettuce leaves

·       1-2 Tbsp of freshly chopped herbs. A mixture of oregano, thyme, and chives does the trick

For the vinaigrette, place the vinegar, garlic, herbs and mustard in a mixing bowl (coffee mug will do). Then slowly pour in the olive oil and whisk for 30 seconds. Add salt and pepper to taste. For more bite, add another few drops of vinegar.

Place lettuce leaves on a large, round serving plate.    Sprinkle chopped herbs liberally over the undressed salad. Set aside. Sprinkle vinaigrette over salad and prepare to enjoy the most sensually simplistic way to bookend your next lunch, brunch, or dinner.

Variations 

   Instead, use mesculan, arugula, or any other savory green
   Add a dash of mayonnaise to the vinaigrette for a richer feel
   Poach an egg and place over toast and place in the middle of the salad for a complete   meal

Wine Pairing

The intense sharpness of vinaigrette screams for a wine that can rival its intensity and coolness. Think a dry Rose’ from Provence, ebullient Prosecco from Italy, or a steely un-oaked Chardonnay from Chablis, France.

The Food Diary of a Brocavore is an ongoing collaboration project with words & recipes by Mike of whats up stairs and photography by me. Please do enjoy other entries from The Food Diary of a Brocavore!

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The Food Diary of a Brocavore~


The Food Diary of a Brocavore is an ongoing collaboration project with words & recipes by Mike of whats up stairs and photography by me. Please do enjoy other entries from The Food Diary of a Brocavore!

This entry was posted in New York, Uncategorized and tagged , , , , , , . Bookmark the permalink.

The Food Diary of a Brocavore~

From Mike’s Food Diary:

Entry #3: Olives with Porch Grown Herbs

Ingredients:

·      1 Tbsp of chopped herbs like oregano, parsley or thyme

·      2 Tbsp of diced cheese and preferably firm and made with goats milk

·      1/2 clove garlic chopped

·      1/2 tsp of good olive oil

Combine all ingredients in a bowl and mix. Transfer to a serving dish. Simple. 

Variations 

Use basil, fresh rosemary, or tarragon
Omit the cheese
Serve warm by placing all the ingredients in a sauté pan over low heat for 5 minutes

Wine Recommendation

The briny quality of olives induces thirst, so pair them with a cool, vigorous glass of white wine. Let’s say a crispy Pinot Bianco from Northern Italy or a sleek Muscadet from France. 

The Food Diary of a Brocavore is an ongoing collaboration project with words & recipes by Mike of whats up stairs and photography by me. Please do enjoy other entries from The Food Diary of a Brocavore!

This entry was posted in Uncategorized and tagged , , , , . Bookmark the permalink.

The Food Diary of a Brocavore~


From Mike’s Food Diary:

Entry #2: Limey Sautéed Mushrooms

Ingredients:

·      1 lb mixed mushrooms, such as cremini, Portobello, and shitake

·      1 shallot chopped

·      1 tbsp good butter

·      1/4 cup good olive oil

·      1 garlic clove chopped

·      2 tbsp fresh lime juice (1/2 of a lime)

·      2 tbsp chopped flat-leaf parsley

·     1 tbsp chopped rosemary

·      salt & pepper

Remove and discard stems. Dice the mushrooms into thick chunks.

Heat the olive oil in a saucepan or Dutch oven. Toss in the chopped shallot and cook over low-medium heat for 3-4 minutes.

Raise the heat to medium-high; add the butter, mixed mushrooms and rosemary. Season with salt and pepper.

Cook 8-10 minutes while stirring. Toss in your garlic and cook for 1 minute.

Remove from heat and stir in parsley. Drizzle with fresh lime juice. Serve hot, warm, or cold.

Variations

Add fresh chives, oregano, or tarragon
Sprinkle in powdered curry with the mushrooms
Omit the lime and replace with 2 tbsp of good balsamic vinegar
Add 3 tbsp of butter instead of 1 to give the dish a Julia Child accent

Wine Recommendation

I often pair earthy foods like mushrooms with an earthy tasting wine. Echoing the flavors in each offers a more sensual dining experience. Think a spicy Cotes du Rhone from southern France or a mineral laden Riesling from Germany. You can find both wines for under $15.00

The Food Diary of a Brocavore is an ongoing collaboration project with words & recipes by Mike of whats up stairs and photography by me. Please do enjoy other entries from The Food Diary of a Brocavore!

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