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!

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!

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!

The Food Diary of a Brocavore~

A new food series collaboration project~ These are my photographs of Mike of whats up stairs, of a modern day renaissance man I find completely inspiring. In this new series I follow Mike’s journey through food and cooking and life in the city to hopefully inspire others to walk to the local farmer’s market, make dinner at home, and slow down to enjoy the simple beauty. These are his words typed out as we are allowed a glimpse into The Food Diary of a Brocavore.


From Mike’s Food Diary:

Entry #1: Poached Eggs on Buttered Toast with Fresh Herbs

For years I reserved eggs as a breakfast dish, but while living and working in southern France at Chateau Coupe-Roses, they played a central role at the lunch and dinner table. I transported this cultural lesson back to the U.S. and now serve them with fervor at my house. Eggs are easy to prepare, cheap, noble and replete with healthy nutrients.

Ingredients:

·      One farm fresh egg, room temperature for one hour

·      ½ garlic clove, chopped

·      1 tsp parsley, chopped

·      1 tsp rosemary, chopped

·      1tbsp white wine vinegar

·      salt, pepper, butter, good olive oil

·      one slice of bread. choose your own style. I prefer the baguette.

Preheat the oven to 350 degrees (I don’t have a toaster oven. so omit this step if you do)

Fill a saucepan 3 inches deep with water, add the vinegar, and bring to a boil. Crack your egg into a coffee mug and set aside. While the water is coming to a boil combine your chopped herbs, garlic, a dash of olive oil, and set aside.

Once the water has come to a boil, shut off heat and gently slide the egg into the pan. Cook 3-4 minutes. 

Meanwhile, toast your bread with a few chunks of butter. When the egg is finished cooking, remove it with a slotted spoon, and pat dry.

Remove the toast from the oven and place egg squarely on top. Sprinkle the dish with your herb/garlic mixture and season with salt and pepper. Drizzle with olive oil and serve warm.

Variations

Omit the herb/garlic mixture. Serve simply over buttered toast.
Replace rosemary with oregano or thyme or tarragon.
Sprinkle Egg and toast with Old Bay seasoning (I’m from Maryland, we consume the spice like water)

Wine Pairing

Pair this dish with a light-bodied red. Try a buoyant Beaujolais from France or a Dolcetto d’Alba from northern Italy. You can find both wines for under $20. In Europe, they serve their lighter red wines with a slight chill. Follow their lead. It’s a delicious, vibrant way to enjoy red wine.