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Recipes that include oregano

Zucchini Cous Cous

Wednesday, January 13, 2010

I wonder if anyone else hates winter as much as I do? I don’t mean to be all negative but winter just kills it for me. Since this is a food blog, I won’t go into details about my skin drying and cracking, the headaches from wind blowing at my head (this is NOT psychological), and my seasonal affective disorder. However, I feel entitled to go off on a rant about how terrible New York produce is in winter. I’m going through tomato withdrawal, daydreaming about cracking open fresh pea pods, and cursing at the boxes labeled “raspberries”. As I stared at the emptiness in the farmer’s market, I thought to myself, that’s enough, I can’t just eat apples and celery root all winter.

forkful of Zucchini Cous Cous

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Green Market Beans with Free Range Duck Eggs

Friday, September 18, 2009

When you do a 10 day eating tour, you come home feeling a bit plump, rather bloated, and maybe a little unhealthy. Lon did not gain a pound, while I came home 3 to 4 pounds heavier. The first thing I did Monday was hit the Farmer’s Market in search of a healthy meal to rejuvenate myself. There’s an amazing variety of beans available now and the garden bean dish we had at Manresa was fresh on my mind. We really liked having different beans together, similar yet each one snaps or squishes a little differently. I used Romano beans, also called flat beans, then some yellow or wax beans, and fava beans, but you can play with any beans you like. Fava beans require some work so shelled edamame would be a nice cheat.

As I frolicked through the market, already feeling healthier, I spotted large free-range duck eggs. This dish came together in my head that instant. I couldn’t wait to have oozing yolk running over these fresh beans. I ran right home to make lunch. (Feel free to just fry up chicken eggs. You may need two chicken eggs to substitute for a duck egg.)

Green Market Beans with Runny Duck Egg

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Street Food at Home: Lamb Gyro

Tuesday, September 8, 2009

We’re still touring through California, but for those of you hungry for a recipe, here’s a treat we did just before leaving…

One of my favorite lunch foods (when I’m not strictly following lunch.foodmayhem.com) is street meat.  I’m talking about lamb shawarma from a cart.  One of my favorites in Manhattan is the guy in front of Food Emporium on 14th Street, near Park Ave South.  However, he’s always gone when I get home!  So I had to take matters into my own hands and make my own–a difficult task when you don’t own a spit.

Lamb Gyro in Pita 2

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Roasted Shrimp with Tomato Vinegar

Sunday, July 5, 2009

My mom gave me some beautiful shrimp and I went surfing for inspiration. Of all the stuff I saw on Tastespotting, Foodgawker, and Photograzing, I chose this one, which makes it this week’s Weekend Shout-out.  Hooray for Carolyn Jung at Food Gal for her wonderful post on roasting shrimp at high heat. This makes perfect sense because generally you want to heat seafood for as short of a time as possible and high heat does that. (There are a few exceptions like braised octopus.) I also love her post because she talks about heating oil and herbs as the oven comes to temperature, letting the oil infuse with the aroma of the herbs. Just be aware that some ovens take longer to heat, up to 30 minutes or longer, and do not open the oven door while it is heating. This can mess up the calibration of the oven temperature as well.

Roasted Shrimp with Tomato Vinegar 4

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Santorini Lobster – Attempt 1

Wednesday, April 15, 2009

Our first year anniversary is coming up (June 1st!), so perhaps that is conjuring themes of romance and memories of our honeymoon.

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One of the best moments of our honeymoon had to be sitting at Sunset Taverna, dining by the bay (three feet from it) in Santorini, Greece, and enjoying the best lobster pasta dish either of us ever had.

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Lamb Pizzaiola

Wednesday, March 25, 2009

Inspired by a recipe for Wine-Braised Lamb Shanks on Diners, Drive-ins, and Dives (prepared at Giusti’s Place), I created this recipe for lamb shanks. A little bit of spice and acid go a long way in my version. Their idea to serve the lamb with sauced, wet polenta inspired me to serve with a grilled polenta cake.

Lamb Pizzaiola over Grilled Polenta 1

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Homemade Italian Chicken Sausage

Sunday, March 8, 2009

Since we had some pork fat left over from trimming pork loin recently, I wanted to make sausage. Jessica defrosted a chicken and it seemed like a fun protein to work with. Having never made chicken sausage, I approached it the same way I would with most any other protein. I did go light on the herbs and spices because chicken is such a light flavor that you don’t want to over-power it.

Chicken Sausage Sandwich

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Shepherd’s PIE

Friday, February 13, 2009

It has always bothered me that Shepherd’s pie isn’t really a pie. The standard recipe is just a meat and veggie mixture thrown in a baking dish with mashed potatoes on top. What happened to the best part of the pie?!? The flaky buttery crust?!? Fear not! I have a remedy.

Pie is not just for dessert!

slice of Shepherd's Pie 2

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Deep Dish Pizza

Sunday, February 8, 2009

Jessica has been wanting to make pizza all week. We stopped by Home Depot to buy some quarry tile to use as a pizza stone, but go figure, the Manhattan HDs don’t stock tile. So she decided on deep dish, as we don’t need a stone and because neither of us had really experimented much (at least in recent years) with deep dish.

CU on Baked Crust

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Avomergency – Ay Caramba!

Friday, January 30, 2009

In celebration of our new multi-lingual site, we had a little fiesta yesterday at Casa de FoodMayhem. Actually, the real reason was because we bought a bunch of avocados at BJ’s last weekend and they were turning ripe very quickly. We were hoping to make it to the weekend to have some friends over, but the avocados made other plans. It was an Avomergency!

Fortunately, Justin, Sophia, Stephen, and Tim swooped in at the last minute to save us from eating lots of guacamole. And really I mean save me since Jessica doesn’t care much for avocados.

Avocados

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