Tuesday, April 7, 2009


This post is really not about cooking, so much as just something super yummy. You see, I made myself the most awesome sandwich the other day. I realize that I'm delving a bit into Beatz's territory here, but I have to share the wealth. First, I got a square ciabatta loaf from my corner bakery. On a trip to Fairway the other day, I picked up this Calamata olive spread. It looks like mud, literally. I had to get over this before being able to spread on the bread. I also got some yummy meats and other goodies there. It's a bit unconventional, but trust me. So now let me diagram said sandwich for you....BEHOLD!

Ciabatta (top)
Calamata olive spread
Serrano Ham
Grilled Artichoke Hearts (in olive oil)
Serrano Ham
Red Onion Slices
Nostrano Salami
Calamata olive spread
Ciabatta (bottom)

Wednesday, April 1, 2009

a vacation....and slaw

I went on vacation! And 'twas glorious. Yes, the whole Muffin family made their way back to Mama Muffin's homeland for a few days. The land of red sand and sage brush backed by "they just don't look real" cliffs. So in between hiking (and I use that word loosely, what exactly is the difference between walking and hiking) through the surrounding canyons, hopping across the "river bed" (again, if its a path of moist sand, does that count?) to play tennis on the other side, and various other wholesome activities, we still managed to fit in the normal stuff. Normal stuff, of course, being copious amounts of eating and drinking, we wouldn't do it any other way.

Now because the weather was so nice and spring/summer-like, I started thinking salads. Of course, though I would love to, I don't usually travel with my entire cookbook collection, so I worked with what I had. About a year ago, my good friend CultWife sent me a recipe I've been dying to try (to give credit where credit is due, I think it might have originated with Mr. CultWife). And since it was sitting in my email, available, I jumped on it. And who doesn't love a little slaw. So I changed a few things and the result is below. Tasty tasty, and just gets better after a day or two of sitting in it's juices. I kinda winged it on the ingredient amounts, this one's all about tasting along the way.

Asian Themed Napa Cabbage Slaw

1 head of napa cabbage
approximately 3/4 c loosely packed chopped cilantro (2 handfuls)
6 scallions, chopped

4 cloves garlic, minced
a generous pinch of salt
juice from 1 lemon
juice from 1 1/2 limes
2 tbsp rice vinegar
2 tsp sesame oil
1 tsp soy sauce
1 1/2 tbsp honey

combine garlic and salt and muddle it
add lemon and lime juice, rice vinegar, sesame oil, soy sauce, and salt and pepper to taste

taste as you add each ingredient. If it's too citrus-y add more sesame oil or soy, if it's too sweet, more vinegar, etc.

Toss with the greens and enjoy