Olive Oil Omelet with Celery Caesar

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File this under recipes to make Martha Stewart scoff. But on Saturday morning–this was last week–I looked deep into my fridge and deep into my soul and came up with the breakfast you see here. I’m actually pretty proud of it, mostly because it used up lots of ingredients I had lying around: garlic, parsley, anchovies, Parmesan, celery, eggs and olive oil. I wanted the omelet to reflect the flavors in the celery; I also liked the idea of the textural differences between those two things. So here’s how this all went down.

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Hand Blender Salad Dressing

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Ever since I made that 60 second aioli, I’ve been thinking a lot about hand blenders.

Ferran Adria, one of the world’s great chefs, uses a hand blender; that was his aioli recipe, after all. If a chef of his stature uses a hand blender, surely there must be something to it. Off the top of my head: it’s easier to clean than a regular blender. Whatever vessel you use for blending (a nice big jar, for example) can also be used for serving. Because you can move it around, you can make sure that you blend every last bit. It works better for smaller quantities. Plus: it’s kind of fun.

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