Category Archives: By Ingredient

American, Fruit, Vegetables

Waldorf Salad

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A long time ago, I used to think that salads were just about leaf lettuce plus toppings. (Okay, macaroni salad and fruit salad also count). Then one night my uncle made this Waldorf salad using apples, celery, raisins, sunflower seeds, and (of all things unholy) mayonnaise. What kind of a wierd combo was this?

But I tasted it, and liked it. I don’t normally see Waldorf salads served very often but when I do, I make sure to take a helping.

Here, Annie made this version using Granny Smith and Fuji apples, celery, grapes, craisins, black and golden raisins, and chopped toasted pecans. The dressing was made from mayonnaise, sour cream, lemon juice, and sugar. Inspired by another recipe off of Epicurious.

Aloha, Nate

American, Tomatoes, Vegetables

Spinach, tomato, feta, cranberry and walnut salad

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Craisins – cranberry raisins – are my new favorite snack food. I love their sweet-tart balance and the fact that it is healthy food. When I’ve got the munchies late at night I often will just reach into the bag (we buy the 48 oz bag from Costco) and take a handful or two.

Annie likes to use them in her scones but here is a quick salad that we tossed together using spinach, grape tomatoes, some feta cheese, the craisins, and some candied walnuts that Annie made using a recipe off of Epicurious.

Drizzle with a little EVOO-balsamic vinaigrette, and you’re good to go!

Aloha, Nate

Bakes, Fruit, Western, Yeast

Cranberry Raisin Walnut Bread

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We’re lucky to have a good, artisanal bakery in the Bay Area known as Acme Breads. We bought (and devoured) a few loaves from their stall at the San Francisco Ferry Building Farmer’s Market. Recently, they debuted a cranberry-walnut whole-wheat bread that was divine. Annie tasted some during a trip to Lunardi’s and immediately placed an order for a boule.

A few days later, when that boule was but a happy memory, she decided to make her own cranberry-walnut bread, based on the “Cranberry-Walnut Celebration Bread” recipe in “The Bread Baker’s Apprentice”.

Though the recipe called for 3 cups of white flour, she substituted one cup of whole wheat flour and added some vital wheat gluten. She also added some golden raisins to the mix.

Here is the bread at the first rise after kneading.

She skipped the braiding part and just baked the dough as loaves in two bread pans. Here is the final result.

The loaf lasted just about as long as the Acme bread.

Aloha, Nate

American, Poultry

Broasted Chicken and Asparagus

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We love chicken. Especially fried. But Annie hates frying and besides, no fried chicken here tastes as good as what you can get back in Malaysia. Still, there are other ways you can get crispy skin with tender, juicy meat.

Seasoned some chicken thighs and drums with salt, pepper, and Jeremy’s Secret Spice Rub #2, then broiled for 6 minutes each side before roasting at 350* for 10 more minutes. That spice rub is the bomb! Served with steam-fried asparagus and chicken rice

Aloha, Nate