Posts Tagged olive oil

Do Not Try This At Home Unless You Want to Die a Horrible Death

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One of the small truths that writing a food blog has brought home to me is that they can’t all be delicious. It’s the tendency of the food blogger to err towards the Martha Stewart, to make every meal lovely and wonderful with bright, authentic flavors surrounded by the sort of blown-out backgrounds that suggest the catalogs of furniture stores slightly more expensive than you can actually afford. White scarves, green fields. Thoughtful expressions, balanced with bright, laughing smiles. Bottles of herb-infused oils. You know, advertising.

This is not that kind of blog.

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Simple Summer Soup: Gazpacho

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I can’t believe that I’d never made—or worse, even had—gazpacho before. Well, actually, I can. I didn’t grow up eating the most exotic, or daring—or hell, even sophisticated-sounding—foods. I was 23 before I realized that a crudité is just a veggie plate and that chèvre is goat cheese. And while I’ve known that gazpacho was just pureed tomato-based soup for quite some time, I still hadn’t actually attempted to make it—until Monday, when I looked in my fridge and realized I had the basic foundation for a simple gazpacho: tomatoes, cucumbers and onions.

After glancing at a few recipes online (anyone who has read my book knows that in my life I’ve only followed one recipe from start to finish) I decided I would up the bell pepper factor—most recipes called for one green pepper, I saw that green pepper and raised it a yellow one—make it a tad spicy and try something I now like to call the half-and-half method.

The half-and-half method is, simply, halving all of your gazpacho ingredients and pureeing one half while chopping the other—both in the blender, separately—and then combining the two.

While I have very little to compare it to (remember, I’d never had gazpacho before) I’m considering it a success.

Recipe after the jump…

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Emily’s Spending, Week 5: Barely Under Budget

I promised to be more diligent about my record keeping this week and I was. It’s not that I suddenly became an organized person; I owe most of my diligence to the fact that I had very little to keep track of. As I’ve mentioned many times before, my $25/week CSA provides me with enough food for about ten day’s worth of meals. The only thing it’s missing from it is fruit so I had to buy a few bananas. Oh, and olive oil. Having a great selection of vegetables and meats doesn’t really do me any good if I have no cooking oil—especially when I’m having four family members over for spaghetti (using sauce made from my wonderful CSA tomatoes, of course).

When I hit the store on Monday for the two ingredients I needed to make dinner happen—olive oil and spaghetti—the cheapest bottle of olive oil I could find was $8. Considering I’d already been out to a going-away brunch for a friend and I knew I had upcoming breakfast plans, it was going to put me over the edge. But then I realized there was no way I could use an entire 16-ounce bottle of olive oil in a week. Well, there was a way, but I wasn’t going to do it. Even being overly cautious, I figured I’d use about $2 worth of olive oil each week. This remedial division left me very happily barely under budget. (Total after the jump if numbers are you thing.) Read the rest of this entry »

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How to Cook a Steak (dot com)

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I’m in love with my CSA. Not only do I get farm fresh vegetables—tomatoes, green onions, potatoes, cabbage and lettuce—I get milk, eggs, meat and bread. Sometimes I even get nuts, cheese and tofu. But this week’s treat was especially exciting, if not a little terrifying: steak!

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