In my family we celebrate birthdays BIG. Sometimes big is even x2, like Sunday when we celebrated both Cassie’s 17th and Aurora’s 21+.
‘Big’ is the operative word because (a) we’re a lot of people and (b) we always make big menus for our BIG appetites. Generally, the meal revolves around a food request from the birthday person. And then the family cooks get cooking!
I made two salads — the popular lemony quinoa, garbanzo and avocado salad (easily found on the internet) and a colorful potato salad (
shown buried below) because, though delicious, they were totally superfluous — but I thought I’d share the recipe anyway.
He also surprised Aurora with a traditional Empanada Gallega (salted cod, shrimp, peppers + onions).
[And he made grilled chorizos, yellow rice and black beans!]
Some of the kids:
A few more out-takes and then the “recipe”.
… and here now the recipe:
baby purple potatoes quartered, sweet potato diced to match purple potatoes, tossed with a little chimichurri vinaigrette and roasted in oven till tender
tossed with chimichurri vinaigrette (parsley, cilantro, garlic, olive oil, sherry vinegar, lemon zest, salt, red chili flakes and a little honey to balance the acid) and spooned over potatoes.
Postscript for all you keen-eyed photographers. Yeah, I stupidly didn’t check ISO at party which had been left on 6400 from a night shoot.
A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!
I've always been a culinary improvisor which means I get my kicks out of recipe development. In the FOODalogue kitchen each meal is an adventure and the journey is as exciting as the destination. My favorite kitchen tools are imagination and intuition. I rarely look at a recipe, not even my own!
On these pages, I suggest food pairings and techniques to be experimented with...in your own kitchen...to your own spice levels...and to your preferred portion sizes.