About 
Hi there, I'm Rose. I love to cook food - and eat it. If you have any questions concerning any of my recipes, drop me a line at:
Contact:
rose [at] avocadobravado.net
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Look, it’s meat! Growing up, I had a conflicted relationship with meat. Not in a Lisa Simpson sort of way, I just really disliked the taste and texture. I was the picky (and weird) kid at family gatherings who ate hot dog and hamburger buns with only ketchup. My mom considered it a minor victory that I ate chicken nuggets and Shake ‘n Bake chicken. Besides the strange phase in middle school where I’d request my mom to cook livers for me, I went through much of my life meat-free. And that was mostly because I had no idea meat could be served in a way that was appetizing (sorry, dad!).
I’ve since come to really like meat, but I mostly see it as a side dish or hide it in a soup or stew rather than treat it as the centerpiece of a meal (and if I didn’t live with Cory, I’d only eat meat a couple times a month). Every once in awhile though, I find a recipe that captures my culinary heart. When I saw this recipe for pork loin with cumin and paprika, I immediately left the house to buy pork. Once I popped the pork into the oven, it filled the apartment with the scents of cumin, cinnamon, and nutmeg. When I took it out of the oven, I stared at it in awe. Who knew pork loin could be so heavenly? I waited patiently for Cory to arrive home to finally dig in. This is definitely going to be my go-to pork loin recipe, for the times I start craving hunks of pork.
Oh, and before I share the recipe – I want reintroduce you to Evie the Corgi AKA Cory’s brother’s puppy. She is an angel from doggy heaven. The embodiment of all that is good in the world. The epitome of cuteness. When I first posted a picture of her two months ago, she was about 8 weeks old. Now she’s about 4 months. Before you know it, she’ll be voted prom queen and walking down the aisle. They grow up so fast… She lives all the way in Indiana, so we’ve yet to meet in person. But I have a feeling we’d be the best of buddies. Those big rabbit ears and stubby little legs, they kill me, I tell you. I feel like if I stare at pictures of her long enough, I’ll spontaneously combust from the cute overload.
Roasted Pork Loin with Cumin and Paprika
(adapted from One Tree Past the Fence)
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For the pork:
1 3/4-2 pounds boneless pork loin
freshly ground black pepper, to taste
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon cayenne (or to taste)
1/8 teaspoon grated nutmeg
1/8 teaspoon grated cinnamon
For the sauce:
1 tablespoon Dijon mustard
1/2 cup chicken or beef stock (or water and a splash of soy sauce)
2 tablespoons sour cream or crème fraiche
Preheat oven to 375 F.
Rub the pork with generous amounts of pepper. In a small bowl, whisk together the olive oil, cumin, paprika, cayenne, nutmeg, and cinnamon. Place the pork on an oven-proof skillet and brush the pork on all sides with the spice mixture. Heat the skillet over medium heat and cook the loin for a few minutes on all sides, or until no longer pink. Transfer the oven-proof skillet to the oven and bake for 15 minutes. Turn the meat over and bake for another 10 minutes.
While the pork is in the oven, whisk together the mustard and garlic in a small bowl.
Remove the pork from the baking dish and transfer to a plate. At this point, you can either pour off the fat or leave it in the skillet. I left the fat in the skillet because pork fat is incredible and magically delicious. Heat the skillet over medium-low heat and add the stock, scraping up any brown bits from the bottom. Transfer the pork into the oven and bake for another 12 minutes, or until the meat thermometer reads 150 F.
Remove the pork from the skillet and heat the sauce. Stir in the sour cream or crème fraiche and mustard. Cut the meat into thin slices and serve with generous amounts of sauce.
Serves 4-6
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Five years ago, I picked up French Women Don’t Get Fat by Mireille Guiliano. I wasn’t fat, but I definitely weighed more than I would have liked. About 30 pounds more. I wanted to maintain a healthy and balanced diet, but I had no idea how to even begin such a thing. I had no relationship or history with real food. I didn’t know how to cook. I didn’t know the slightest thing about nutrition. Like a lot of American kids who were born in the 1980s, food meant Happy Meals, Lunchables, and blue moon ice cream (okay, maybe blue moon ice cream is a Michigan kid thing). I was still in the mindset that if something was “organic”, it was better for you. In my case, that often meant justifying eating a box of cookies a tub of ice cream every week because it was organic.
The main message I took away from French Women Don’t Get Fat was that I could eat anything I’d like - in moderation. As far as I was concerned at the time, I ate in moderation, especially compared to my childhood. I’ve since grown to really hate the term “in moderation” because it means something different to everyone. Does moderation mean fast food twice a week instead of everyday? A 20-oz soda a day instead of a liter? There are now just some things I absolutely will not consume at all. Like soda, Happy Meals, and Lunchables, though I’m still on a quest for the perfect homemade blue moon ice cream. I did end up shedding those 30 extra pounds once I learned how to cook, so I guess I have a different meaning of what “in moderation” is now (whatever that means).
In the book, Guiliano recommended a 48-hour diet of a “magical leek soup”. The leek soup consisted of nothing but boiled leeks and water. What a great idea! At the time, I didn’t know what leeks even looked like, but decided to go ahead with the “diet” anyway. I blindly went into the grocery store, searching for leeks and was a little disappointed when I found them (“so, they’re like big green onions?”). I made the soup. Probably the first soup I ever made from scratch. I had a bowl and gave the rest to my dad. I didn’t touch leeks again for another three years. I’ve since grown to appreciate leeks, though I certainly don’t think I’ll torture myself with the “magical leek soup” again. I made this chickpea and leek soup earlier this week to accompany dinner almost every night. It was light, smooth, velvety, and incredibly budget-friendly. Really, it was probably in the $5-6 range for about 8 servings. Of course, I had to throw in a bulb of roasted garlic to the soup, since I can’t get enough of it.
Chickpea and Leek Soup
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1 bulb of garlic, roasted
1 1/2 cups dried chickpeas, soaked overnight
or
2 15-oz cans of chickpeas, drained and rinsed
2 tablespoons cooking oil
5 leeks (white and pale green parts), sliced
4 cups water, chicken or vegetable stock
1 bay leaf
1/2 teaspoon ground coriander
1/2 teaspoon dried thyme
salt & pepper, to taste
optional garnishing: chopped fresh herbs (chives, parsley, rosemary, thyme) and/or parmiggiano reggiano
If using dried chickpeas, soak them overnight in a large bowl with a quart of water. Rinse and drain the beans and cook according to package directions. If using canned chickpeas, rinse the beans for 30-45 seconds over cold water, this will remove 35 to 40% of the total sodium from the canning liquid (source).
Preheat oven to 350F. Slice the top of the garlic bulb open, revealing the tips of the cloves. Place the garlic bulb on a sheet of aluminum foil and drizzle a teaspoon of olive over the top. Wrap the bulb in the foil, place on a baking sheet, and roast for 35 minutes. Remove from the foil and let it cool until it’s easy enough to handle.
Meanwhile, heat oil in a large stockpot over medium heat. When hot, add the leeks cook until softened, about 5-7 minutes. Add the water or stock, bay leaf, coriander, thyme, salt, and pepper. Lower the heat and bring to a gentle boil and simmer for 15-20 minutes.
When the roasted garlic is cool enough to handle, pop out the cloves into a small bowl and mash with a fork until they form a paste. Mix the paste into the stockpot.
Discard the bay leaf from the soup. Working in batches, blend the soup in a food processor or blender until smooth. Return the soup to the stockpot, add more salt and pepper, if necessary. Ladle into bowls and garnish with freshly chopped herbs and cheese, if desired.
Serves 6-8
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Every time I want to complain about the weather, I remind myself that I’m not old enough to join AARP. I’m pretty sure you get to be a card carrying Weather Complainer once you join AARP. The thing is though, I haven’t seen much of the sun for the last 6 weeks and it’s totally crampin’ my style. I want to celebrate the bounties of summer and all the foods that go along with it, but it’s so drab and chilly. Once night falls, I want nothing more than to curl up with a hot bowl of stew (and my love, naturally). This is one of my go-to vegetable stews. It’s simple, filling, and hearty. No meat necessary and a cinch to prepare. Perfect for summers in San Francisco and an easy way to devour a bunch of vegetables all at once.
Oh! And how could I almost forget?
I was recently approached by the fine folks over at CSNStores.com about hosting a giveaway on my site. They sell everything from dinnerware, to cookware, to espresso machines. That means you could win a $25 gift certificate to any of their 200+ stores. If you’re anything like me, you’d take that $25 to buy something weird and impractical like a corkscrew or Pinocchio funnel from Alessi. Of course, you’re free to pick out whatever you like – even practical things. How quaint!
All you have to do to participate is 1) leave a comment (just one!) with your e-mail address so I have a way to contact you and 2) answer the following question:
What was the last memorable meal you cooked?
I’ll announce the winner on 8/18. Also, the giveaway is limited to those only within the US, Canada, the UK, und Deutschland. Due to shipping limitations, there are restrictions for those in the UK and Germany. You’d have to order from one of their UK or German sites, respectively. For everyone else, my sincerest apologies. For my next giveaway, I’ll be sure to include everyone. I won’t even forget Poland. Promise.
San Francisco Summer Stew
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2 tablespoons cooking oil of your choice
1 onion, diced
3-5 garlic cloves, chopped finely
2 carrots, chopped
1 medium zucchini, sliced and cut into half moons
1 28-oz can of diced tomatoes
1/2 cup water
1 bay leaf
1/2 teaspoon dried thyme
salt & pepper, to taste
1 15-oz can of white beans, rinsed and drained
1 1/2 lbs potatoes, chopped into bite-sized pieces
1 cup frozen green beans
optional: cheese (I used a mixture of parmesan, asiago, and romano), chopped parsley or basil
Heat oil in a large saucepan over medium heat. When hot, add the onions and cook until translucent, about 5-7 minutes. Add garlic and carrots, stir for about 30 seconds. Toss the zucchini into the pot and continue cooking for a couple more minutes.
Add the tomatoes to the saucepan, along with the water, spices, and potatoes. Lower heat and cover partially. Partially covered, let the stew simmer for 25 minutes, stirring occasionally. Add the white beans to the pot and continue simmering for another 10. The stew is ready when the potatoes are tender. In the last few minutes of cooking, stir in the green beans and continue cooking until heated through. Season to taste with more salt and pepper, if needed. Serve with cheese and fresh herbs, if desired.
Serves 4-6
Try the recipe index for more ideas.
It’s been a while since I made a curry. By “a while”, I mean well over a month. That’s a long time in these here parts. Besides tagines, I’ve been making a lot of salads (with and without lettuce), cold noodle dishes, and lots of small vegetable-based side dishes. After Cory and I ate lunch at a Turkish restaurant on Saturday, I was already thinking about what to make for dinner on the bus ride home. What? I have a food blog. That gives me an excuse to daydream about food all the time, right? Right? Maybe not.
I really wanted to make a curry and butter chicken fit the bill. Though butter is an important ingredient in butter chicken, the dish gets its distinct flavor from fenugreek, which is a slightly sweet and nutty herb that tastes a little like maple and celery. Chances are, you won’t find fenugreek at your local supermarket but you will find it at your local Indian grocery. Fenugreek also pairs really well with other meats. So if you pick some up, don’t forget to sprinkle a little over your favorite pork or lamb dish. I suggest not adding more than a teaspoon at a time, too much fenugreek will make a dish bitter.
The butter chicken was a success and we both finished up our bowls rather quickly. When I’ve made butter chicken in the past, I’ve always added heavy whipping cream at the very end, but I’ve found that it weighs down the dish. This time around, I used half and half (for non-’Murrikans, that’s equal parts heavy cream and whole milk) and thought that was much better. If you find your curry sauce to be too runny, mix a little cornstarch with equal parts warm water and stir that into the curry. Traditionally, cashew paste would be used as a thickener, but just use whatever is more easily available to you. Also, peas aren’t typically added to the dish, but I added them anyway. Why not? Peas are adorable!
Butter Chicken
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Marinade
1 cup whole yogurt (preferably strained or Greek yogurt)
2″ piece of fresh ginger, finely chopped
1-3 garlic cloves, finely chopped
2 tablespoons tomato paste
2 tablespoons curry powder
juice of half a lemon
1 tablespoon ghee or butter, melted
4 boneless, skinless chicken breasts, cut into bite-sized pieces
salt & pepper, to taste
Sauce
1/4 cup butter
1/4 cup white onion, finely chopped
1-3 jalapeno peppers, seeded and diced
2″ piece of fresh ginger, finely chopped
1-3 garlic cloves, finely chopped
4 fresh tomatoes, finely chopped
1 teaspoon dried fenugreek (methi) leaves
1 teaspoon ground cumin
1 teaspoon garam masala
1/4 teaspoon cinnamon
1/8 teaspoon ground clove
1/2 cup heavy cream, half & half, or whole milk
1/2 cup peas (optional)
1/4 cup cilantro, chopped
salt & pepper, to taste
cayenne pepper, to taste
flat bread and/or rice, for serving
Rinse and pat dry chicken. Sprinkle salt and pepper over the chicken, cut into small pieces, and set aside. Mix together yogurt, garlic, ginger, tomato paste, garam masala, lemon juice, and ghee or butter in a roasting pan. Toss in the chicken pieces, cover with plastic wrap, and marinate in the fridge for at least an hour.
Pre-heat oven to 350F. Place the roasting pan in the oven and bake for 10-12 minutes, or until the chicken is cooked through. Remove from the oven. Separate the chicken from the marinade. Keep the chicken on a plate and leave the marinade in the roasting pan.
Meanwhile, heat butter to a large non-stick stockpot over medium heat. When hot, add the onion and cook until translucent, 5-7 minutes. Add peppers and ginger and cook for a couple minutes more, stirring constantly. Add the garlic and cook for another couple minutes, stirring constantly. Add the tomatoes to the stockpot and adjust the heat to low. Now, add all the spices – fenugreek, cumin, garam masala, cinnamon, and clove. Continue cooking until the tomatoes begin to break apart, about 10 or so minutes. Stir in the marinade to the stockpot.
Transfer the mixture to a blender or food processor and pulse into you have a silky, smooth curry. Return the curry back to the stockpot and bring to a very gentle boil. Add the chicken and cook until heated through, about 7 minutes. Season with salt, pepper, and cayenne pepper, to taste. In the last few minutes of cooking, stir in the freshly chopped cilantro and peas, if using. Just before serving, stir in the cream or half and half. Serve with flat bread and/or rice.
Serves 4-6
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I’ve been making small noodle dishes almost every night this week to accompany the hoisin five-spice chicken drumsticks. This tahini-based sauce for the noodle dish I prepared today is definitely a keeper. It’s slightly nutty, salty, sweet, and spicy. The mint and cucumbers add a nice summery crunch to the dish, almost enough to make me forget that the temperature has been in the 50s all week.
Mint and Cucumber Noodles with Tahini Sauce
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Boil water in a large saucepan. Cook noodles according to package directions. Drain and rinse noodles. Set aside.
While the noodles are boiling, chop the mint and cucumber. Whisk together the sauce ingredients in a large bowl. By now, the noodles should be ready. If the noodles are sticky, give them a quick rinse. Transfer the noodles back into the saucepan and stir in the sauce. Now mix in the cucumbers and mint. Serve warm or cold. Garnish the noodles with sesame seeds and more red pepper flakes just before serving.
Noodles:
8 oz noodles (egg noodles, cellophane noodles, spaghetti)
1 small cucumber, chopped
large handful of mint, chopped
sesame seeds, for garnish
red pepper flakes, for garnish (optional)
Sauce:
1/4 cup tahini
3 tablespoons soy sauce
2 tablespoons water
1 tablespoon rice vinegar
1 tablespoon honey, sugar, or agave nectar
1 teaspoon toasted sesame oil
red pepper flakes or chili sauce to taste
freshly ground black pepper, to taste
freshly ground Sichuan pepper, to taste (optional)
Serves 4
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