Jillian Tamaki
 

Thanksgiving Pie

Nov 27th, 2008

Lunch: Mom’s Salad

Jun 3rd, 2008

This is a salad thing that I learned from my mom who, along with my sister-in-law, is probably the best home cook I know. It’s also one of those things you can make when you need to clean out your fridge.

Chop up vegetables. This can include, but is not limited to: red onions, peppers, cucumbers, hearts of palm, steamed green beans and artichokes. Add a vinaigrette of olive oil, balsamic vinegar, salt, and pepper. Squeeze a lemon over top. Maybe let it sit for a little bit.

I put it on couscous or, in this case, polenta. It really doesn’t take long! I also added some feta on top. Yum.

Lunch: Honey and Apples

Apr 4th, 2008

This is a budget version of something they make at the Roebling Tea Room in Williamsburg, Brooklyn. Cut up green apples. Toss with raisins (dried cherries if you’re fancy). Drizzle with honey and sprinkle with cinnamon. At the Tea Room they also put fresh mint leaves in the mix, and that’s really good too.

Eat it when you need a light lunch and are feeling virtuous. And don’t get up in my face about the sugars in honey and the carbs in apples, please. People who claim fruit are a dessert item are sorely, sorely mistaken and should avoided at all costs.

Lunch: Deconstructed Sushi Salad

Mar 18th, 2008

I used to make sushi rolls for lunch. At the end, I’d gather up all the leftover scraps of vegetables, rice, nori, etc. and dump them in a bowl and eat that too. Eventually I cut out the “roll” part and now just make this rather strange salad.

First, make “sushi rice”. I put that in quotations because my technique is pretty much an affront to all of Japanese culture. But anyway, “sushi rice” involves washing 3/4 c rice, then adding 3/4 c water, then turning on the rice cooker. After it’s done (not long… 10-15 min?), mix in about a tbspn each of mirin and rice vinegar. That’s it.

Cut up cucumbers, carrots, and avocados. That’s my own trifecta, but you can put whatever you want in it. If I have kimchi or lettuce, I will also add those.

Put everything in a bowl. Season with soy sauce. Cut up a nori sheet if you have one and/or sprinkle with sesame seeds. [Gong]

Lunch: Brie Sandwich with Apple and Beets

Mar 5th, 2008

Ok, this sandwich is amazing. Firstly, peel a beet. Slice it thinly then put the pieces in a pan with a pinch of salt and a bit of water. Cover, and steam until tender-crisp (or softer if you like). Meanwhile, slice green apple and pieces of brie. Spread some dijon mustard on some bread, then assemble the beets, apple, and brie. Fini.

Yes, that sandwich is huge. Yes, I ate it all. What of it?

Lunch: Udon Soup

Feb 13th, 2008

One of the best things about working in your house is that you get to make tasty lunches. Udon soup: make a quick base of water, soy sauce, ponzu and mirin (this combination is probably sacrilege, but whatever). Put in chopped green onions. Bring to boil. Throw in udon noodles, chopped carrots and mushrooms (tofu or cabbage would also be good). Cook until tender-crisp. Adjust seasonings. Eat.