Posts Tagged ‘Mario Batali’

Strange Brews

April 24, 2013

Milk Chocolate 4559800073

I got an interesting call today, asking me to create a recipe using an odd but unusual combination of foods. The example they gave me was pancake lasagna. Drat! How great would homemade flour tortillas be in  lasagna? Nickelodeon’s hit television show “I Carly” often showed the stars indulging in their favorite meal, spaghetti tacos.  Mario Bataali serves an amazing olive oil ice-cream at his restaurant Otto. We are talking unexpected, but not unappealing.

I tend to be a bit of a food purist, and like simple food using fresh ingredients. I want to stay true to my roots, and come up with something unique, but delicious.

What are some of your favorite odd food pairings? Think hot and spicy merged with sweet, different ethnic flavors melding together in a new way, or some crazy preparation of an old stand-by. I am not sure everything is better with bacon, but I willing to consider the possibilities.

Post your strange food cravings below, and if they sound good, I will develop a recipe around them. I need to come up with an idea quickly, so put your thinking cap on and help a girl out here!

xo indigo jones


Unrecipe of the Week: Crab and White Bean Salad

April 1, 2013

This beautiful salad inspired by Mario Batali, is filled with springtime flavors, and hearty ingredients. The white beans and crab make it filling enough to serve as a light main course, as well as a starter.


For the salad:

Drain and rinse 1 can of cannellini beans and place in a bowl. Add some finely diced red onion, and about a teaspoon or so of diced fresh rosemary and marjoram. Add the zest and juice of a lemon, season liberally with salt and pepper and chill until ready to use.

Before serving, mix in 1 pound of lump crabmeat, and drizzle with mint oil. Add a quick grind of fresh pepper and enjoy!

For the mint oil:
Blanch about ½ cup of fresh mint leaves in boiling water for 15-30 seconds. Drain and squeeze dry.

In a blender or food processor, puree the mint with ½ – ¾ cup of olive oil. This can also be done a couple of hours in advance and set aside until ready to serve.

photo: indigo jones

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