So pretty. This is a simple salad of baby spinach, blood orange, and thinly sliced onion. For extra yumminess you can sprinkle it with toasted pine nuts. I tossed this with a dressing made from white balsamic vinegar and walnut oil.
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FOOD BLOGS TO DEVOUR
- 3aday.org (find my food writing here)
- Blazing Hot Wok
- Izzy Eats
- Foodmomiac
- Food Blog Blog
- La Mia Cucina
- Creampuffs in Venice
In love with all things food. - 101 Cookbooks
- Kalyn's Kitchen
- Becks and Posh
- My Life As A Reluctant Housewife
- Vegan Lunchbox
- The Delicious Life
- Picky Fingers
- Slashfood (links to my food writing here)
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- Eggbeater
quirky, fruit inspired pastry chef. - Pho King
- Alton Brown
- Julie/Julia Project
- Asian Vegan
- 'Ono Kine Grindz
Cookbooks To Savor
- Nigella Lawson: Feast
What cooking, especially for family and loved-ones is all about. Cecilia Hae-Jin Lee: Eating Korean
I would place this cookbook in my top 10 of all time. The recipes are delicious and each section is packed with the best of Korean home cooking. The stories are wonderful, too. Highly recommend.Angelo M. Pellegrini: The Unprejudiced Palate
My favorite food-writer by far. A big thanks to childbearinghipster for turning me on to his writing. So inspiring. Start a garden and eat from it!Irma S. Rombauer: The Joy of Cooking
(not the "All New", the old school one) I don't so much like this for main dish and salad recipes as for baked goods, sauces, and jams. I have my mother's copy, and when I was about 12, my favorite thing to do was to make tea sandwiches from this cookbook. Every weekend I'd make a couple of different kinds until I worked my way through all the spreads and fillings. A good basic cookbook.Jacques Pepin: Jacques Pepin's Complete Techniques
This man has been teaching me to cook (on TV) since I was 9 years old. My Saturday mornings forever have been spent watching him on Public Television. I love him like he was one of my family.Peter Berley: The Modern Vegetarian Kitchen
My most favorite veggie cookbook, and definitely in my Top 20 cookbooks list.Anthony Bourdain: Les Halles Cookbook
O how I love this man.Michael Ruhlman: The Making of a Chef
Not a cookbook, but still a must-read for anyone interested in cooking, chefs, and restaurants like I am.Jamie Oliver: Jamie's Kitchen
The best of the Naked Chef bunch, IMO.
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Cooking Gear To Spice Things Up
- All-Clad cookware
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Please get rid of all your teflon-coated non-stick plans and get a cast iron skillet. I use mine for searing meat, poultry, and fish and then finishing off in the oven. In fact, get two cast iron skillets—one large enough to hold two ribeyes and a smaller, fried-egg-sized one for making...well...eggs. - Food Processor
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Use this to grate citrus zest, nutmeg, and cheese. You could get a coarser one, but you don't need to. I have one and I use it for everything. - Penzey's Spices
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Every family should have one. - Silpat
Silpat is a silicone mat used for baking. They come in various sizes. Items will not stick to it. It is a must for any home baker. - Stick or Immersion Blender
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i make this salad often sometimes i use canned mandarins if i haven't got any other types of citrus. my family loves blood oranges too. do you make orange and fennel salad ever, mmmm, so good.
Posted by: Porter | March 29, 2007 at 10:50 AM
Blood oranges are hard to find in my area, so I end up using a lot of pink grapefruit as a substitute. Do you use a plain knife to get your onions that thin - or do you have a mandoline?
Posted by: Kat | March 30, 2007 at 08:04 AM
*mouth watering*
This looks delish. It's just that...(try not to gasp)we don't eat onions. What else might work to spice up the tangy fruity, pine nutty flavas?
Posted by: Grrrlfriend Jess | March 30, 2007 at 01:16 PM
That is a beautiful salad. Blood oranges make me happy.
Posted by: Karen | April 02, 2007 at 06:16 AM
Kat, I use a regular ole knife. I am the crazy sharp knife lady. I get lots of satisfaction from slicing things suuuuper-thin. I go slow...I'm afraid of mandolines, maybe I'll get one when the kids are older...
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