I had the day off today and needed to make dinner for a client, so I started the morning cooking. For a starter, I stuck with a tried-and-true, making Michael Chiarello’s Salami Salad with Tomatoes and Mozzarella. When deciding what to make for the main course, I pulled a untried recipe from my files as part of my Rediscovering My Library segment for this week. I went with Ravioli Lasagna, a recipe from a Woman’s Day magazine clipping from a few years ago. It was a simple, casual dish to make and very easily doubled, so I got dinner for us out of the way too. Baking the finished product for an hour really makes the ravioli deliciously tender. Dessert was a simple batch of fudgy brownies.
Today’s nod for New (to Me) Blogger on the Block goes to What We’re Eating. A California-based site, each post features a lighthearted, conversational banter between Tyler and Amanda, and a rating system for the recipes they make. Featuring dishes like Lemon Thyme Encrusted Pork Tenderloin with Roasted Vegetable Salad, Buttermilk Bleu Cheese and Cauliflower Soup with Thyme Croutons (the picture which seriously makes my mouth water!), Garam Masala Chicken with Green Chutney and Bread Pudding with Whiskey Sauce, you’re sure to find something to set your palate ablaze here.
Alright folks, all for tonight. Tune in tomorrow to see what’s on tap for the weekend. Until then…
A year ago today… nothing special, just tonsillitis.
Salami Salad with Tomatoes and Mozzarella
Recipe courtesy Michael Chiarello
Prep Time: 15 minutes
Yield: 8 to 10 servings
1 pound salami, cut into 1/4-inch pieces
6 tomatoes, diced
1/2 cup fresh basil leaves
1/2 pound mozzarella, cut into 1/2-inch pieces
Salt and freshly ground black pepper
Olive oil, for drizzling
Vinegar, for drizzling
In a large bowl, combine salami, tomatoes, basil, and mozzarella. Season, to taste, with salt and pepper. Drizzle with olive oil and vinegar and toss well.