When we moved into our house six years ago, we had plans to redo our kitchen. It’s on the small side (not really big enough to dine in and definitely not for congregating with friends) and there wasn’t much in the way of pantry cabinets. We’ve gone back and forth about whether to renovate and after lots of research we have decided against it. The cost just doesn’t make sense when we could find another house at some point. In the meantime, modifications are being made to make it a bit more functional. Over the holidays, Eric added shelves to a cabinet that was used mostly for storage (I think the previous owners used it as a coat closet… which seems funny for a kitchen) so that we didn’t have to jam our food in a few tight spaces or keep it all it in the basement.

This means I have easier access to canned goods, a staple ingredient for us. There’s never a moment we don’t have stacks of canned tomatoes, tuna, coconut milk, and beans. I love finding ways to use these items to create a meal. Paired with something fresh and bright, some herbs and citrus, maybe a little crunch from chopped vegetables. It feels doubly impressive when the results are as super satisfying as this lemony couscous salad. It’s the kind of dish that nourishes but also makes you forget that winter has just begun.

lemon parsley couscous and chickpea salad

Yield:
4-6 servings, as a side

Ingredients:
1 1/2 cups Israeli couscous
3 cups vegetable broth
Olive oil
1 - 15 oz can chickpeas, drained
Green beans, washed and trimmed
3/4 cup chopped roasted red pepper
1 garlic clove, minced
1 lemon, zest and juice
1 packed cup parsley leaves
Smoked paprika
Salt
Pepper

Directions:

Heat 2 tablespoons olive oil in a saucepan over medium-high heat. Add couscous and cook, stirring often, for 4-5 minutes, until golden. Add the vegetable broth to the pot. Once the broth comes to a boil, cover the saucepan with a lid and reduce heat to a simmer. Cook until all the liquid has been absorbed and the couscous is tender, about 15 minutes. Take the lid off and let the couscous cool to room temperature.

While this is cooking, prepare the green beans. Start by creating an ice bath. Bring a medium pot of salted water to a rapid boil. Add green beans and cook about 3-5 minutes. Using a slotted spoon, immediately transfer the cooked green beans to the ice bath and let chill for 5 minutes. This will stop the cooking process and will leave them bright and crisp. Drain the green beans, transfer to a cutting board, and cut them in half (or smaller, if necessary).

Make the dressing by adding the garlic, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper to a medium mixing bowl. Whisk these ingredients together and then slowly drizzle in 1/2 cup olive oil.

Add couscous and toss to combine. Add green beans, chickpeas, roasted red pepper, and parsley leaves and combine. Sprinkle smoked paprika on top before serving.

This isn’t my first draft of this post. It’s more like my fifth. I’ve been feeling the weight of everything and I unloaded a lot in those words… all in a long, somewhat sensical paragraph. It was good to get it down, to express my heartbreak over the pandemic, to share a bit about these complicated emotions that I (and so many others) are having to deal with. What came out was something along the lines of “Everything is awful. How will anything get better?” Elements of this linger in my thoughts. But I don’t want to leave out the good, the joy, the gratitude. When I revisit this entry years from now, the mixture of devastation and hope and uncertainty and warmth is what I wish to remember.

Support. Laughter. Anger. Learning. Tears. Books. Connecting. Dancing. Hugs. Alone. Together. Fear. Confusion. Singing. Volunteer. Distant. Zoom. Birthdays. Backyard drinks. Bread. Companionship. Masks. Walks. Funerals. Debates. Tension. Vote. Relax.

The Last Word

Yield:
1 cocktail

Ingredients:
3/4 oz gin
3/4 oz green Chartreuse
3/4 oz Luxardo maraschino liqueur
3/4 oz lime juice
Lime twist (optional garnish)
Maraschino cherry (optional garnish)

Directions:

Add all ingredients to a cocktail shaker filled with ice. Shake until chilled, about 10 seconds. Strain into a coupe (or cocktail glass of an equivalent size).

Garnish with lime twist and/or maraschino cherry.

No matter the stresses that come our way, Eric and I try our best to find little things each night to end on a bright note. We’ve become avid viewers of Wheel of Fortune and Jeopardy, two shows that always remain light and invite us to interact with one another while also decompressing. While we watch, we’ll often scream out whatever we think the answer is. Sometimes we’re correct and we’ll congratulate one another. When we’re not, we laugh at our silly guesses. It’s a little bit of joy to end our day.

Most weeknights, after a glass of wine with dinner and before a nightcap of whiskey, Eric and I will pour mugs of tea and cozy up on the couch together. I bring out something sweet to nibble on, typically cookies or cake or one of the many other treats tucked in our freezer.

Now, I know everyone has strong feelings about chocolate chip cookies and, for me, I’m looking for a few things. One, they need to have a decent amount of salt. Salt and chocolate are meant to go together and if my cookies don’t have a pronounced saltiness, then they really won’t do much for me. Next, I’m looking for crunch and chew. Crispy outside, chewy inside. When I stumbled across this recipe from Amanda Hesser, I knew I had to give it a try. And oh have they delivered. I’ve made these a few times over the last couple of months and they truly hit the spot.

While I don’t mind nuts in my baked goods, there are people out there (I won’t name names) who are not fans and when you’re under quarantine with such an individual, sometimes you have to concede. The first time I made the recipe as is, with toasted walnuts, and I got a few comments (that person, however, continued to eat them for many weeks, so I guess they could get over it). For the next batch, I decided to use up some dried tart cherries we had tucked in our cabinet and I really feel like it brought these cookies to a whole new place. Just like salt, a little sourness pairs magically with chocolate. Anyway, I think it’s the perfect balance. Of course, you do you… add other things or leave them out. No matter what, these cookies won’t disappoint.

Amanda Hesser's Flat and Chewy Chocolate Chip Cookies (with Dried Cherries)

Source:
Slightly modified from Amanda Hesser’s recipe in The New York Times

Yield:
30-35 cookies

Ingredients:
2 cups all-purpose flour
1 ¼ teaspoons baking soda
1 tablespoon kosher salt
8 ounces butter, softened
1 ½ cups packed light brown sugar
¼ cup sugar
2 eggs
1 tablespoon vanilla extract
2 cups chopped bittersweet chocolate (chunks and shavings) (Or, if all you have are chocolate chips, those work just fine)
3/4 cup dried dark sour cherries (unsweetened)

Directions:

Line two large baking sheets with parchment paper.

In a bowl, sift together the flour, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment (or, alternatively, this can be done using a hand mixer), blend together the butter and both sugars until fluffy, approximately 3 minutes. Add the eggs in one at a time, mixing until thoroughly incorporated, followed by the vanilla extract.

Carefully pour in the flour mixture and mix until a dough has formed. Using a wooden spoon or rubber spatula, spoon in the chocolate and dried cherries. Transfer the dough to the refrigerator and let chill for 1 hour.

Set racks to the top 1/3 and bottom 1/3 of the oven. Preheat to 325 degrees.

Roll 2 1/2 tablespoons of the dough into balls and place on the prepared baking sheets. Flatten the dough into 1/2 inch thick disks and make sure they’re 2 inches apart. Bake in the oven for 14-16 minutes, swapping racks halfway through bake time.

Remove from oven and let the cookies cool on baking sheets for 10 minutes before transferring to baking racks.

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]]>VegetarianAppetizerBrian SamuelsTue, 21 Apr 2020 12:00:00 +0000https://www.athoughtforfood.net/blog/2020/4/20/spicy-moroccan-carrot-dip56cb2b157da24faa1f771305:56cbd32612b65eec24792a79:5e9dce6f30b03e3d309c0399

The easiest way to describe the last few weeks is to say there have been ups and downs. Sometimes, I’m feeling calm, almost zen, about the whole thing. Very quickly, however, that can shift to a state of panic. Of course, I keep a smile on my face and try to downplay it all when talking to friends and family. I don’t want to be an additional source of negativity when everyone’s feeling a bit down. This may not be the healthiest approach and I’m working on being more honest (starting with this post).

Cooking and photographing and talking about food has done a lot for my mental health. To go from working constantly, the non-stop photoshoots and nights of editing images of so much delicious and beautiful food, to nothing has hit me hard. When I get in the kitchen and pull out my camera, however, I do feel a bit better.

I’ve been making this carrot dip for years and yet I am just now getting around to posting the recipe. Looking through the site, I realized I shared a moroccan carrot and lentil salad not too long ago. But this dip is a bit different and it can be added to all sorts of meals (in fact, we had it yesterday on our salads for lunch). Having this in the fridge is keeping me away from the chips and candy and cookies (so. many. cookies.) we have around (which have been my go-to snacks for the last few weeks). The color brings me some much needed joy, as well. I hope others feel the same.

Spicy Moroccan Carrot Dip

Yield:
1 1/2 cups

Ingredients:
1 1/2 pounds carrots, peeled and chopped
1 2-inch piece fresh ginger, peeled
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 tablespoon honey
1 teaspoon salt
1/2 cup water
1 teaspoon chopped fresh parsley, for garnish
Sesame seeds, for garnish

Rice crackers, for serving

Directions:

Add olive oil to a large sauté pan and set over medium heat. Add carrots, ginger and honey and stir until ingredients are coated. Pour in the water. Sprinkle the garlic powder, onion powder, cumin, cayenne pepper, and salt over the carrots and cover pan with a lid. Lower heat to medium-low and cook for approximately 18 minutes, or until the carrots are tender.

Remove lid and let it cool for 10 minutes. Transfer ingredients (including any liquid in the pan) to the bowl of a food processor. Pulse until it becomes a chunky puree, making sure there aren’t any big pieces of carrot (it’s ok if there are small pieces).

Transfer the dip to a serving bowl. Top with chopped fresh parsley and sesame seeds. Serve with crackers (rice crackers recommended) or pita chips.

Sometimes when I wake up in the morning, there’s a moment where I forget about everything that’s going on. The dog lays between me and Eric, sleeping soundly with her head on my pillow, audibly snoring. I will look over and just smile at her presence (even though she spent most of the night kicking me). We cuddle briefly before both of us get up to start our day (which begins with a walk around the neighborhood). This routine is one of many that have helped soothe me during this time. Sticking with a routine and focusing on tasks makes it almost feel like nothing has changed. Of course, I know it has. It hits me when I see someone wearing a mask or when I have to walk in the street to avoid people.

Like so many, cooking has been a comfort. I take extra time on the things I’m preparing, something I couldn’t do when I was working so much. Fresh baked bread (from homemade sourdough starter) and cakes and cookies. There’s been a lot of baking. Well, maybe not A LOT but certainly more than before.

I find bowls of hot oatmeal to be very satisfying. On a normal day (like when I would have places to go), I might sprinkle it with raisins or a drizzle of maple syrup. If we have jam around, I’ll scoop some on top (which reminds me of the oatmeal with jelly packets I used to eat as a kid). When I’m taking things extra slow, sautéed fruit and toasted nuts feel like a special addition. Almost like having dessert for breakfast. Hey, we have to find the little things in life that bring us joy. This is one of them.

Steel Cut Oats with Caramelized Pears and Toasted Almonds

Note: If you can’t find pears, apples or (slightly firmer) peaches would make fine substitutions.

Yield:
Serves 4

Ingredients:
3 cups water
1 cup milk or non-dairy milk, such as oat or coconut
1/4 tsp salt
1 cup steel cut oats
2 tablespoons unsalted butter
2 pears, cored and sliced
1 teaspoon sugar
1/4 cup sliced almonds

Directions:
Bring the water and milk to a gentle boil in a medium-sized saucepan. Stir in the oats and salt. Reduce the heat to medium-low and leave uncovered. Cook, stirring occasionally, for 25-30 minutes. Adjust the heat as necessary to prevent any burning on the bottom. The result will be creamy (as it cools, it thickens quite a bit).

Melt butter in a medium-skillet over medium-high heat. Add the sliced pear and sprinkle with sugar and a dash of salt. Cook, stirring occasionally until pears turn golden brown, about 5 minutes.

While they cook, set a small sauté pan over medium heat. Add the sliced almonds, stirring often to make sure they don't burn, until they become lightly toasted.

Spoon the oats into bowls and top with cooked pears and toasted almonds.

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]]>EntreeBrian SamuelsMon, 10 Feb 2020 13:00:00 +0000https://www.athoughtforfood.net/blog/pasta-puttanesca56cb2b157da24faa1f771305:56cbd32612b65eec24792a79:5e3854f5c0f3cf1599a0b390

It’s been quite a while since I’ve posted. More time than I had planned, but as each month passed, I decided maybe it wasn’t such a bad thing that I’d taken a break. I wasn’t loving how I was feeling in this space or in the world of blogging as a whole. The thoughts that continuously crossed my mind: What is a blog? Who is it for? Why am I sharing my life and passion for food with the world? Is anyone reading it? Does it matter if anyone’s reading it?

Having some distance has helped answer a few of these questions. There’s no definition of what a blog has to be, how it looks, how it reads. My personal feeling is that a blog should be a welcoming environment, one that embodies the personality of its creator, and, hopefully, it will resonate with readers. Which is why I decided to return. Over the last few months, I have received emails and DMs from people who ask me when I’d start things up again. So, let’s give this a try. I can’t guarantee I will post often. I have a goal; one that I’m keeping in my head.

In my first dive back in, I’m starting with a dish that I have really grown to love. Pasta, for me, typically involve lots of butter and cheese. So, the fact that I appreciate this so much shows even without copious amounts of dairy, is a testament to how good a bowl of pasta puttanesca is. The richness comes from the olive oil and black olives and the blast of umami from anchovies. Fennel is an untraditional addition, but I am a big fan of the stuff and really like the subtle sweetness it provides. It was so good that the big pan I made almost didn’t make it past lunchtime.

Pasta Puttanesca

Yield:
Serves 6-8

Ingredients:
3 tablespoons olive oil
4 cloves garlic, thinly sliced
1 small fennel bulb, chopped
Oil-cured black olives, sliced into rounds
3 anchovies packed in oil
24-ounce can whole tomatoes, drained and crushed (with hands or fork)
2 tablespoons jarred capers
Crushed red pepper flakes, to taste
1 lb spaghetti or linguine
Basil leaves, for garnish
Toasted panko (recipe below), optional

Directions:
Bring a large pot of water to a boil. Add pasta and cook until al dente (following directions on the box).

Meanwhile, add 2 tablespoons of olive oil to a large skillet set over medium-low heat. Add garlic and anchovies and cook, stirring occasionally, for 3 minutes, until garlic is lightly browned. Add chopped fennel and cook for 3 minutes, giving it a stir every minute or so.

Add the tomatoes and bring the heat up to medium-high. Cook, stirring occasionally, until the tomatoes have broken down, approximately 10 minutes. Add capers, black olives, and red pepper flakes.

Drain pasta and transfer to the pan with the sauce. Using tongs, toss the pasta with the sauce. Drizzle in remaining 1 tablespoon olive oil. Season with more salt, if desired.

Serve in bowls and garnish with fresh basil and toasted panko.

Toasted panko

Ingredients:
4 tablespoons unsalted butter
1 cup panko
Kosher salt

Directions:
Melt butter in a medium-skillet over medium-high heat. Add panko and cook, stirring often, until it’s turned golden brown in color. Season with kosher salt, to taste. Store at room temperature in an airtight container for up to 1 week.

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]]>Pasta PuttanescaPersonalPhotographyBrian SamuelsSun, 03 Nov 2019 13:00:00 +0000https://www.athoughtforfood.net/blog/silent-sunday-oystering-on-the-cape56cb2b157da24faa1f771305:56cbd32612b65eec24792a79:5dbddc6b52537379a66aea19

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]]>Silent Sunday: Oystering on the CapeSaladsSeafoodBrian SamuelsMon, 03 Jun 2019 12:00:00 +0000https://www.athoughtforfood.net/blog/tuna-greek-salad56cb2b157da24faa1f771305:56cbd32612b65eec24792a79:5ce2c28d8cece100014d5f04

My pescatarianism comes up often in conversation. This isn’t a huge surprise as I spend my days photographing burgers and steaks and roast chicken. There’s a fascination that individuals have with the dichotomy between my work and diet. When asked to explain, I typically give the same spiel: around the time of my 15th birthday, I stopped eating meat (though I’m quick to clarify that fish is meat). I had spent the previous summer at a film program in Oxford, England, where lunches and dinners consisted mostly of beef covered with cream sauce with big piles of potatoes to go with it. I came back from that trip with the feeling that my body needed to switch things up and quickly realized that I felt better after eating seafood.

During the first few years of this new diet, I consumed quite a bit of tuna, as this was something I could easily pack for lunch or afternoon snack. I still always keep at least a few cans in the pantry.  And while I will use tuna packed in water for creating a mayonnaise-based tuna salad, I always prefer tuna in olive oil. I was very excited to have the opportunity to try Portofino’s Italian-style tuna. This isn’t the kind of canned tuna I wanted to mask the flavors. Instead, I wanted to taste the subtle richness of the extra virgin olive oil and high quality albacore.

I thought a lot about what I could do with Portofino tuna, but kept going back to the Greek salad. Now, if your only experience with one of these is a soggy platter of greens and shriveled, bland olives you had at a diner one time, well, this is not that. When done right, a Greek salad can be a beautiful thing. Fresh ingredients are a must, but also high quality feta and kalamata olives are key. I didn’t really want to mess with perfection, but I felt that the addition of spring asparagus would give it some seasonal flare with a bright dill dressing to lighten everything up.   And, of course, the tuna was an excellent topping to round out this satisfying dish.

Be sure to try Portofino out when planning your next dinner (In the Boston-area, it’s available at Market Basket, Hannaford, and Big Y). For those planning a getaway this summer, their tuna comes in packets as well, making it easier to transport this wonderful ingredient.

TUNA GREEK SALAD PLATTER

Yield:
Serves 4-6

Ingredients:
For the Salad
1 head Romaine lettuce, leaves washed, dried and torn into bite-sized pieces
1/2 large red onion, thinly sliced
2 cups cherry tomatoes, halved
1 English cucumber, partially peeled, seeded, and cut into 1/4 inch pieces
1 yellow pepper, chopped
1/4 cup pitted Kalamata olives, drained (if there’s liquid)
Feta, cubed
1/4 cup torn fresh mint leaves
1/4 cup fresh parsley leaves, stems removed
1 bunch asparagus spears, trimmed
2 cans Portofino Italian-style canned tuna

For the Dressing
1 1/2 cups extra virgin olive oil
1 1/2 tablespoons Dijon mustard
1/4 cup chopped fresh dill
1 teaspoon salt
Juice of 1 lemon
1 tablespoon red wine vinegar

Directions:
Fill a large pot with an inch of water. Bring water to a boil. Add steamer basket with asparagus to the pot and cook for 5-8 minutes, depending on thickness of asparagus spears.

Meanwhile prepare a large ice bath in a bowl. Transfer asparagus to the ice water to stop the cooking process.

To prepare the dressing, whisk the Dijon mustard, dill, salt, lemon juice, and red wine vinegar in a medium-bowl. While continuing to whisk, slowly drizzle in olive oil until emulsified. Set aside.

In a large bowl, mix together all of the salad ingredients. Transfer to a serving platter and top with tuna. Serve with the dressing on the side.

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]]>TUNA GREEK SALAD PLATTER (SPONSORED)SoupVegetarianBrian SamuelsWed, 16 Jan 2019 13:00:00 +0000https://www.athoughtforfood.net/blog/kale-white-bean-soup56cb2b157da24faa1f771305:56cbd32612b65eec24792a79:5bfc0ec7cd8366a6d91480a2

I’d like to think my grandfather would’ve enjoyed this soup. My grandfather (we called him “Pop”) loved soup. He loved it so much that he’d finish his bowl before anyone else at the table. However, this wasn’t just the case with soup. Pop was a very fast eater, a habit he picked up during his years as a pediatrician. With limited time for meals, he’d scarf down what was in front of him so he could get back to the hospital. I remember moments as a child when he’d come home for lunch. Within five-minutes he’d be clearing his plate, give me a pat on the head, and be out the door.

Pop passed away a few weeks ago, just shy of turning 91 (his birthday was December 31st). Eric and I spent most of the holiday week down in New Jersey with my family. It felt good to tell stories about him, to laugh a bit. But processing someone’s death is never quick (nor should it be)… this will take some time.

KALE AND WHITE BEAN SOUP

Yield:
Serves 6-8

Ingredients:
2 tablespoons olive oil
1 yellow onion, diced
4 cloves garlic, thinly sliced
1 1/2 cups peeled and diced sweet potato, 1/4 inch dice
1 pound kale, coarsely chopped
1 teaspoon chopped rosemary
Salt
Black pepper
1-32 oz container low-sodium vegetable broth
1-16 oz can cannellini beans, drained
1-8 oz can chopped fire-roasted tomatoes
1 piece parmesan rind
Grated parmesan, for serving

Directions:
Add oil to a large, heavy-bottomed pot and set over medium-high heat. After 30 seconds, add onions. Cook, stirring occasionally, for 3 minutes. Add garlic and cook for another minute. Add sweet potato and season with 1 teaspoon salt and 1/4 teaspoon black pepper. Cook for 3 minutes, stirring occasionally.

Stir in kale. Once the kale has wilted, add the rosemary, parmesan rind and vegetable broth. Cover with a lid, reduce heat to low, and cook for 20-25 minutes.

Stir in beans and canned tomatoes and cook for another 5 minutes. Taste for seasoning and add salt and pepper, as desired. Ladle soup into bowls and garnish with grated parmesan cheese.

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]]>Kale and White Bean SoupSide DishVegetarianBrian SamuelsWed, 30 May 2018 11:00:00 +0000https://www.athoughtforfood.net/blog/spring-vegetable-tots56cb2b157da24faa1f771305:56cbd32612b65eec24792a79:5af7426eaa4a99c18c92fa32

Somehow I've gone 33 years without making tater tots. Don't ask me how that's possible. It's just the way it is. It's not that I'm opposed to them, but if I'm going the potato route, fries are what often call to me. I'm happy to announce, however, that I'm on "Team Tots" now. Or should I say #teamtots? Are hashtags still in? 

My friend Dan isn't just a blogger, cookbook author, and TV star (he won Guy's Grocery Games last year), but he is king of tots. He's so into them, in fact, that he's written a book featuring fifty creative ways to use them. I decided to give my first go at a spuddy dish with this bowl of my favorite spring-time vegetables. Potatoes and mushrooms and fiddleheads and ramps. What more could one ask for? 

SPRING VEGETABLE TOTS

Servings:
Serves 4-6 as a side

Ingredients:
1/2 lb fiddleheads, washed thoroughly
2 handfuls of ramps, rinsed and roughly chopped
1 lb oyster mushrooms, any large ones sliced
2 teaspoons chopped fresh rosemary
3 tablespoons butter
1 large garlic clove, minced
1 tablespoon lemon juice
40 frozen tater tots
Salt
Black pepper
Cooking oil 

Directions
Bring a pot of salted water to a boil. Add fiddleheads and cook for 8 minutes. While they're cooking, prepare a bowl of ice water. Using a slotted spoon, transfer fiddleheads to the bowl to shock them. After a few minutes, drain all the water from the bowl and set fiddleheads aside. 

In a saute pan, melt the butter over medium-high heat. Add garlic and cook for 30 seconds. Add mushrooms and ramps and cook, stirring occasionally, for 3 minutes. Add fiddleheads and cook for another 5 minutes. Pour in lemon juice. Season with salt and black pepper, to taste, as well as most of the rosemary, leaving a little for garnish. 

Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil. Lightly coat with cooking oil and spread tots on top in an even layer. Bake in the oven for 24-26 minutes, until golden brown. 

Transfer tots and cooked spring vegetables to serving bowl and mix together. Garnish with remaining chopped rosemary.

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]]>Spring Vegetable TotsVegetarianSide DishBrian SamuelsWed, 16 May 2018 10:40:00 +0000https://www.athoughtforfood.net/blog/moroccan-carrot-and-lentil-salad56cb2b157da24faa1f771305:56cbd32612b65eec24792a79:5af7592eaa4a99c18c960068

Since the beginning of April, our weekends have been consumed by trips to the Cape. We're getting close to the end of the major work. The main bathroom has been gutted, which is probably our biggest obstacle at this point. There are a few exterior elements... an outdoor shower that's being constructed and some painting... that remain. It's both exciting and slightly overwhelming. But that's home ownership, right? I decided to take this past weekend off, opting to stay home and get projects finished up and some cooking done. I've taken a much longer hiatus from the blog than I'd intended, but I have a few things lined up these next couple of weeks. I'm starting off with a bowl of Moroccan spiced carrots and lentils. While it feels very fall, this is a year-round dish... and an excellent side for an outdoor feast.  It's savory and sweet with a hit of acidity from the citrusy dressing. I've eaten plenty of it on its own, but it certainly feels like the perfect pairing for a platter of grilled chicken or fish.

Moroccan Carrot and Lentil Salad

Servings:
6-8, as a side dish

Ingredients:
1 cup dry green lentils, rinsed and drained
1 lb carrots, peeled and cut at a bias into 1/4-inch thick slices
1 small yellow onion, chopped
1/2 teaspoon cinnamon
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Juice of 1 lemon
Olive oil
Salt
Black pepper
2 teaspoons chopped fresh dill
1/4 cup currants
Chopped parsley, for garnish

Directions
Bring 1 1/2 cups of water to a boil in a medium pot. Add the lentils and turn the heat down to medium, letting it simmer for 20-25 minutes, until cooked (but not mushy). Drain of any remaining liquid. Transfer lentils to a serving bowl to let cool.

Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil. 

In a small bowl, whisk together the cumin, cinnamon, garlic powder, onion powder, paprika, and 1/2 teaspoon salt. Add the carrots to a separate bowl and toss with 2 teaspoons olive oil, followed by the spice mix. Spread carrots over the prepared baking pan and transfer to the oven. Cook for 30 minutes, giving the carrots a stir halfway through. 

While the carrots are cooking, heat 2 teaspoons olive oil in a pan set over medium-high heat. Cook the onion for 3 minutes, stirring occasionally. Transfer onion to the serving bowl with the lentils.

Prepare the dressing by whisking together the lemon juice, 2 tablespoons olive oil, chopped dill, 1/2 teaspoon salt, 1/4 teaspoon black pepper in a large mixing bowl. Pour over the lentils and onion and carefully stir to combine, making sure not to mash up the lentils. 

Once the carrots have finished cooking, carefully toss them with the lentils, along with the currants. Season with salt, to taste. Garnish with chopped parsley. Serve warm or at room temp.

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]]>Moroccan Carrot and Lentil SaladPhotographyBrian SamuelsSun, 13 May 2018 12:00:00 +0000https://www.athoughtforfood.net/blog/silent-sunday-the-carriage-house-rye-nh56cb2b157da24faa1f771305:56cbd32612b65eec24792a79:5af701db6d2a736d3c6decc5

Click here to view more Silent Sunday posts! And to see more of my food and beverage photography, head on over to my portfolio site. 

THE CARRIAGE HOUSE
2263 OCEAN BOULEVARD, RYE, NH, 03870

Over a month has gone by since my last blog post. In nine years, I can't recall another instance where this much time has elapsed between entries. When I saw my calendar filling up with projects, I quickly resigned to the fact that the blog would be moved to the back burner for a bit. In some ways, it was refreshing to take a step away from it; when something has such a strong presence in your life, a break can be healthy. But I missed this space; it remains a creative outlet that I relish, and it feels good to be here. 

I have Jessica to thank for this resurgence. The other week, I received a copy of her second cookbook, The Pretty Dish: More Than 150 Everyday Recipes & 50 Beauty DIYs to Nourish Your Body Inside and Out. When it arrived, I quickly glanced through the photos (all of which are lovely) and set it aside. I'd dig into it when I had a free moment, which didn't occur until a few days ago. I sat down with my morning cup of coffee and flipped through the pages, searching for a recipe to dig into (there were a lot of excellent candidates). I found the colors and flavors of her carnitas burrito bowl striking, and I realized simply swapping in roasted salmon would make it pescatarian. 

Now, I have the honor of hosting a giveaway of The Pretty Dish!  One lucky winner will get a copy of Jessica's book!

Giveaway Details: 
To enter, leave a comment on this post. Eligible to US residents only (sorry international friends)! Giveaway ends at 12PM EST on Friday, April 6, 2018. The winner will be contacted via e-mail. If the winner does not respond within 48 hours, another name will be drawn. (Note: Be sure to fill out the e-mail field in the comment form) 

ROASTED SALMON BURRITO BOWL

Source: Adapted from Jessica Merchant's The Pretty Dish

Notes: To make Jessica's recipe pescatarian, I swapped out the carnitas she included for spice roasted salmon fillets. All the other components came from her book. 

Servings: 4

Ingredients:
For the salmon
4 skin-on salmon fillets, 6 ounces each
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 teaspoon salt
1/4 teaspoon black pepper
Zest of 1 organic lime
Olive oil

For the pickled onions
1 medium red onion, thinly sliced
3/4 cup apple cider vinegar
1/3 cup water
1 1/2 tablespoons sugar
1 teaspoon coarse salt

For the corn salsa
1 1/2 cups corn kernels
1/2 red onion, diced
1 jalapeno chile pepper, diced
Juice of 1 lime
3 tablespoons chopped fresh cilantro

For the pico de gallo
1 cup cherry tomatoes, halved
1/2 red onion, diced
3 tablespoons chopped fresh cilantro
Juice of 1 lime
Salt and ground black pepper

The Basic Bowl Setup
2 cups shredded lettuce
2 avocados, thinly sliced
A few spoonfuls pickled onions
3 tablespoons cotija cheese

Additional toppings (optional)
Sliced scallions
Chopped fresh cilantro
Lime wedges

Directions
To make the roasted salmon
Preheat the oven to 485 degrees F. Line a baking pan with aluminum foil. Lightly grease the pan with olive oil or cooking spray. In a bowl, combine all the spices, lime zest, salt and black pepper and whisk together. Place salmon fillets, skin-side down, on the prepared baking pan. Cover the flesh of the fillets with the spice mix. Transfer to oven and cook for 8 minutes. Remove from the oven and let salmon rest on the pan for another 10 minutes before serving. 

To make the pickled onions
Place the onions in a jar or cup. In a bowl, whisk together the water, vinegar, sugar and salt until the sugar and salt dissolve. Pour over the sliced onions. Let sit at room temperature for an hour. You can make this ahead of time and once made, store it in the fridge in a sealed container or jar.

To make the corn salsa
In a bowl, combine the corn, onion, jalapeno pepper, lime juice, cilantro. Season with salt and black pepper, to taste. Mix well. 

To make the pico de gallo
In a bowl, mix together the tomatoes, onion, cilantro and lime juiced, stirring well. Season with a pinch of salt and pepper.

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]]>Roasted Salmon Burrito Bowl + Cookbook GiveawayBreakfastSide DishBrian SamuelsMon, 26 Feb 2018 12:55:00 +0000https://www.athoughtforfood.net/blog/olive-and-shiitake-mushroom-spanish-tortilla56cb2b157da24faa1f771305:56cbd32612b65eec24792a79:5a900f2df9619a72e8b53af1

This post is sponsored through the Have an Olive Day campaign featuring olives from Spain. Thank you for supporting these partnerships. All thoughts and opinions expressed here are my own. 

My first taste of a Spanish tortilla was during our trip to in Madrid last fall. Not a bad way to be introduced to a dish, right? We tried quite a few during our five-day stay. Most were traditional: potatoes, onion, egg. Sometimes the egg was a bit runnier (like a custard) and other times it was firmer. The best one was speckled with salt cod (obviously it made an impact if I'm still thinking about it). As we dug into each of these, I kept thinking about ways I could replicate it at home. When we returned, I quickly got to work on a pan and was more than satisfied with the results (which is good because we had to consume it for quite a few days). After that initial success, I played around a bit, swapping the regular potatoes for sweet. This quickly became a favorite side of the fall.

I had plans to put something together months ago and share it with everyone, but I never got around to it. When I was asked to make something for the Have an Olive Day campaign utilizing Spanish olives, I knew it was finally time to put together a tortilla. Here I've incorporated Queen olives, a large green varietal. It has everything I love in an olive: a bit briny at the front but with a smooth, creamy finish. But that's not the only addition... scattered throughout are sautéed shiitakes and a hearty amount of parsley, rosemary and thyme.  

OLIVE AND SHIITAKE MUSHROOM SPANISH TORTILLA

Servings: 6-8

Ingredients:
1 small yellow onion, halved and cut, lengthwise, into 1/4-inch slices
5 oz. shiitake mushrooms, stems removed and caps cut into 1/4-inch slices
1.5 pounds yellow potatoes, peeled and sliced into 1/4-inch rounds
6 extra large eggs
3/4 cup olive oil, plus 2 tablespoons
7 oz jar pitted Spanish Queen Olives, drained and quartered
1 tablespoon chopped fresh rosemary
1/4 cup chopped parsley leaves
1/4 cup whole parsley leaves
2 teaspoons chopped fresh thyme
3/4 cup thinly sliced fennel bulb
2 teaspoons lemon juice
Salt
Black pepper

Directions:
On the stove, set a cast iron skillet over medium-high heat. Add 1 tablespoon olive oil, followed by the onion and mushrooms. Reduce heat to medium-low and cook, stirring frequently, for 5 minutes. Transfer to a large mixing bowl with 3/4 of the olives. 

Return the skillet to the stove and heat 3/4 cup oil over medium heat. Add potatoes and press down so they are submerged in oil. Once the oil reaches a low boil (it will start to sputter slightly), reduce heat to medium-low and cook, turning occasionally, until tender. Drain potatoes of oil using a colander, reserving two tablespoons of oil. Transfer potatoes to mixing bowl with onion and mushrooms. 

In a separate mixing bowl, whisk together the eggs, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the chopped parsley, thyme, and rosemary, until combined. Pour eggs over warm potato and onion mixture and gently stir together, being careful not to break up the potatoes. 

Move oven rack to the second row from the top. Preheat broiler to high.

Heat the pan over medium-high heat for one minute. Add reserved 2 tablespoons oil to the pan. Pour in the egg and potato mixture, smoothing out the top with a spatula. Cook until the edges begin to crisp and then reduce the heat to medium-low. Cook for another 6 minutes, until the eggs have mostly set. Transfer pan to the oven and cook under the broiler for another 5 minutes.

While the tortilla is cooking, combine the sliced fennel, remaining chopped olive, and whole parsley leaves in a small mixing bowl. Stir in lemon juice and season with salt, to taste. 

Remove tortilla from oven and let cool. Serve warm or at room temperature, topped with fennel and olive salad. 

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]]>Olive and Shiitake Mushroom Spanish TortillaSeafoodBrian SamuelsWed, 21 Feb 2018 12:00:00 +0000https://www.athoughtforfood.net/blog/israeli-couscous-shrimp-mango56cb2b157da24faa1f771305:56cbd32612b65eec24792a79:5a7df76a0d9297f654ecd6d7

Being the primary cook in our house, I have a lot of control over what's on the table. I prepare what I crave, and lately it's been salads. Often this is a green salad with vegetables and roasted salmon. However, when I'm in the mood for something heartier, I bust out the rice or couscous (I love my carbs). For this bowl, I pulled together a bunch of ingredients that make me sublimely happy: shrimp, mango, herbs, and avocado. It may not be the healthiest "salad," but its fresh and vibrant flavors are what I need to get me through these last weeks of winter.

Shrimp and Israeli Couscous Salad with Mango and Avocado

Servings: 4-6, as a side

Ingredients:
1 1/2 cups Israeli couscous
3 cups vegetable broth
3/4 lb shrimp, peeled and deveined
1 mango, cut into 1/2-inch pieces
1 avocado, cut into 1/2-inch pieces
1/4 cup torn mint leaves
1/8 cup torn parsley leaves, stems removed
1 red pepper, chopped
1 garlic clove, minced
2 teaspoons minced ginger
Juice of 1 lime
Olive oil
Vegetable oil
Paprika
Salt
Black pepper

Directions:
In a medium saucepan, heat one tablespoon of olive oil over medium-high heat. Add couscous and stir continuously until the couscous gets a little color and smells toasted, 4 to 5 minutes. Add water and 1/2 teaspoon salt. Bring to a boil and reduce heat, cover, and simmer for 15 minutes. If there is any remaining liquid, drain through a colander. 

In a mixing bowl, toss shrimp with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon paprika. Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add shrimp and cook for 3 minutes on each side.

Transfer the couscous and shrimp to a large serving bowl and toss with the red pepper, mango, lime juice, parsley, mint, garlic, and ginger. Season with salt and pepper, to taste.

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]]>Shrimp and Israeli Couscous Salad with Mango and AvocadoSeafoodEntreesBrian SamuelsThu, 15 Feb 2018 12:00:00 +0000https://www.athoughtforfood.net/blog/baked-haddock-sandwich-with-roasted-garlic-aioli56cb2b157da24faa1f771305:56cbd32612b65eec24792a79:5a6f27c98165f5ccc7e2da32

This post is sponsored by Thrive Culinary Algae Oil. Thank you for supporting these partnerships. All thoughts and opinions expressed here are my own. 

My cooking involves a lot of oil. That's not to say that my food's oily, just that I rely on it as an ingredient for many of our meals. On our counter, there are always a few bottles within arm's reach so I can quickly drizzle over vegetables, add to a hot pan, or whisk in salad dressing. For all of these, I've become quite fond of Thrive Culinary Algae Oil. Now, I'm often skeptical when someone reaches out to me with a product I've never heard of. It rarely falls in line with my cooking style. But I've been using Thrive in almost everything I've made these last few months, and it's found a permanent place in our kitchen. 

When I'm looking at oils, my main priority is that they do what they need to do and I've found that Thrive is a great multi-purpose oil. Its high smoke point (up to 495 degrees F) is perfect for frying, searing, sautéing and roasting. Its neutral taste is ideal for salad dressings and homemade mayonnaise. The added benefit is that Thrive is high in monounsaturated fats (the good kind of fats), making it an excellent alternative to butter and other cooking oils for those looking to help maintain heart health. 

This recipe felt like an appropriate way to showcase the versatility of the oil. Here I've used it in a variety of ways... roasting the garlic, preparing the aioli, and for baking the fish... resulting in a satisfying sandwich you can sink your teeth into.

Curious to try Thrive Algae Oil out yourself? Well, they have generously provided a bottle of oil to three lucky winners!  

Giveaway Details: 
To enter, leave a comment on this post telling me what your favorite sandwich toppings are.  Eligible to US residents only (sorry international friends)! Giveaway ends at 12PM EST on Friday, February 23, 2018. The winner will be notified via e-mail. If the winner does not respond within 48 hours, another name will be drawn. (Note: Be sure to fill out the e-mail field in the comment form) 

BAKED HADDOCK SANDWICH WITH ROASTED GARLIC AIOLI

Servings: 4 sandwiches

Ingredients:
For the baked haddock
1 1/2 lbs haddock fillet, cut into 4-ounce pieces
1/4 cup all-purpose flour
1 1/2 cups panko breadcrumbs
2 teaspoons salt
1 1/2 teaspoons black pepper
2 large eggs
Thrive Algae Oil 

To assemble burgers
Hamburger buns
Garlic aioli
Tomato slices
Pickle slices

Directions:
Preheat oven to 425 degrees F. Line a baking pan with aluminum foil. Using a baking brush or paper towel, spread 1 tablespoon oil on foil.

Add flour to a shallow dish. In another shallow dish, add the panko breadcrumbs. In a shallow bowl, whisk together the eggs. 

Season haddock with salt and pepper. Dredge in flour, then egg, and finally panko. Transfer to baking pan. Repeat with all fillets. Bake in oven for 18-20 minutes, until flaky and golden brown. 

To assemble the sandwiches, spread garlic aioli on both halves of the hamburger buns, add a tomato slice to the bottom, followed by the fish and the pickles. Top with the second half of the bun. 
 

ROASTED GARLIC AIOLI

Yield: 1 cup aioli

Ingredients:
Whole head of garlic, outer skin removed
3/4 cups Thrive Algae Oil, plus more for drizzling on garlic
1 large egg yolk
Juice of 1/2 lemon
1 teaspoon salt

Directions:
Preheat oven to 400 degrees with the rack positioned in the middle. 

Using a knife, trim 1/4" off the top of the head of garlic, which will reveal the tips of the cloves. Place heads of garlic (you can do 3-4 at a time), in the center of a large piece of aluminum foil. Drizzle a few teaspoons of the oil on top of exposed garlic cloves. Wrap tightly in aluminum foil and transfer to oven. Bake for 55 minutes (checking after 40 minutes), or until it turns a golden brown color. 

Let the garlic cool before handling. Press the bottom of the clove to push it out of its skin. The garlic can be used immediately or stored in the fridge for up to 2 weeks.

To make the aioli, mash the roasted garlic in a large bowl until it turns into a paste. Add egg yolk, lemon juice, and 1 teaspoon salt and whisk to combine.   While whisking, slowly drizzle in the oil until the mixture begins to emulsify.  Continue to whisk in the oil until mixture has achieved a thick, mayonnaise-like consistency. Alternatively, this can be done using an immersion blender by placing the ingredients in the cup of an immersion blender and blending until it forms an aioli. It can be stored in an air-tight container in the fridge for up to 3 days.

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]]>Baked Haddock Sandwich with Roasted Garlic Aioli (Recipe and Thrive Algae Oil Giveaway)PhotographyBrian SamuelsSun, 11 Feb 2018 12:40:00 +0000https://www.athoughtforfood.net/blog/the-honey-paw-portland-maine-restaurant56cb2b157da24faa1f771305:56cbd32612b65eec24792a79:5a5d49fc53450ab89954f3a5

Click here to view more Silent Sunday posts! And to see more of my food and beverage photography, head on over to my portfolio site. 

THE HONEY PAW
78 Middle St, Portland, ME 04101

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]]>Silent Sunday: The Honey Paw (Portland, ME)VegetarianSide DishBrian SamuelsTue, 06 Feb 2018 13:00:00 +0000https://www.athoughtforfood.net/blog/roasted-broccoli-and-citrus-salad56cb2b157da24faa1f771305:56cbd32612b65eec24792a79:5a78919c53450ae2561d0c1c

The magic of roasted vegetables never ceases to amaze me. A single ingredient, tossed with a bit of oil and sprinkled with salt, can be transformed into a robust, complex dish. I've only recently started cooking this way, though. I'd gone for many years only occasionally using the oven. I've always been drawn to preparing meals on a stovetop, finding the quick results of sautéing more satisfying than the longer process of roasting vegetables (as I type this, I realize it's evidence of how impatient I can be). However, when my schedule allows it, I prefer this slower method, letting flavors develop. 

This broccoli salad pairs the deep caramelized notes that form from roasting with bright citrus. Creamy labneh is both rich and tangy that turns this into a more substantial side. If you only have a thick Greek yogurt available, that'll also work.

ROASTED BROCCOLI AND CITRUS SALAD WITH LABNEH

Servings: 4-6 as a side

Ingredients:
1 large head broccoli, cut into 1  1/2-inch florets, stems peeled and sliced
Olive oil
1 ruby red grapefruit, peeled and segmented
1 cara cara orange, peeled and segmented
1/2 cup labneh
1/4 cup pine nuts
Salt
Black pepper
1 lime

Directions:
Preheat oven to 425 degrees F. Line a large baking pan with aluminum foil.

Place broccoli in a mixing bowl. Drizzle 2 tablespoons olive oil over broccoli and toss to coat. Transfer broccoli to baking pan, making sure to spread it out, so the florets are flat on the pan and season with salt and black pepper. Transfer to the oven and bake for 25-30 minutes, flipping halfway through, until edges have browned.

To toast the pine nuts, heat a small saute pan over medium-low heat. Add pine nuts and cook, stirring frequently, until golden-brown (keep a careful eye on them as they can easily burn), approximately 3 minutes.  

To plate, spread labneh on the bottom of a platter or wide serving bowl. Place broccoli and citrus on top. Sprinkle pine nuts over, and zest lime on top. Season with salt and black pepper.

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]]>Roasted Broccoli and Citrus Salad with LabnehPhotographyBrian SamuelsSun, 04 Feb 2018 13:00:00 +0000https://www.athoughtforfood.net/blog/matadora-woburn-ma-restaurant56cb2b157da24faa1f771305:56cbd32612b65eec24792a79:5a678b960d92973368d67f14

Click here to view more Silent Sunday posts! And to see more of my food and beverage photography, head on over to my portfolio site. 

Matadora
2 Forbes Rd, Woburn, MA 01801
 

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]]>Silent Sunday: Matadora (Woburn, MA)EntreesVegetarianBreakfastBrian SamuelsWed, 31 Jan 2018 13:00:00 +0000https://www.athoughtforfood.net/blog/spinach-mushroom-and-goat-cheese-crepes56cb2b157da24faa1f771305:56cbd32612b65eec24792a79:5a4e9072ec212d1b66bd0fc4

This past fall, I took a class at the Boston Public Market that focused on making crepes. Now, I can count on one hand how many times I've prepared pancakes, so crepes had yet to make it into my repertoire. I was excited to try something new and figured if anyone could teach me, the chef at Salt Box Kitchen could. I didn't realize just how fun and easy they'd be. It took a bit of practice figuring out how much batter I needed for the perfect thickness. But after a few failed attempts, I got the hang of it. The task of flipping each crepe wasn't as challenging as I'd anticipated. There's a chance they could tear around the edges, but they're surprisingly resilient.  And you know what's great?  Crepes can be made a few hours in advance, then warmed at the end (I'll often throw them in the microwave just before adding the filling). 

These have made their way into our weekly meal rotation. I find the spinach-mushroom combination is the ideal filling for brunch or dinner. If we have leftover smoked salmon in the fridge, I'll chop that up and add it to the mix. 

Spinach, Mushroom and Goat Cheese Crepes

Source: Crepe batter provided by SaltBox Kitchen
Yield: 6-8 crepes (depending on size)
Special Tools:  Blender (optional)

Ingredients:
For the crepes
5 large eggs
1 1/4 cups whole milk, plus more if needed
1 cup flour
1 teaspoon salt
Butter

For the filling
1/2 yellow onion, thinly sliced lengthwise
2 cups fresh spinach leaves
1 lb cremini or white button mushrooms, trimmed, washed and thinly sliced
2 teaspoons chopped fresh thyme
2 tablespoons olive oil
Salt
Black pepper
1/2 cup crumbled goat cheese

Directions:
In a large mixing bowl, whisk together the eggs, flour, and salt until thoroughly combined. Whisk in milk. Alternatively, you can put the ingredients in a blender, mix at low speed for 10 seconds and then high speed for 1 minute. Allow batter to rest for at least 30 minutes to an hour before making crêpes.

Meanwhile,  add olive oil to a saute pan set over medium heat.  Add onion and cook for 3 minutes, stirring occasionally. Add mushrooms and chopped thyme and cook for another 3 minutes. Add spinach and cook until wilted. Season with salt and black pepper.

To prepare the crêpes, heat a shallow sauté pan or crêpe pan over medium-low heat. Add a small amount of butter to the pan (a couple teaspoons). Once the butter has melted, add 1 1/2 ladles of crepe mixture to the pan, just enough to coat the bottom (it may help to gently tilt the pan to allow it to spread).  Cook for about 1 minute, then, using a spatula, flip over crêpe and cook for another 30 seconds to 1 minute. Transfer finished crêpes to a parchment-lined sheet tray. Crêpes can be served immediately, or frozen in layers between parchment and wrapped in plastic or freezer bags to use at another time.

Fill each crêpe with sauteed vegetables and crumbled goat cheese, and then fold the crepes.

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]]>Spinach, Mushroom and Goat Cheese Crepes