Friday, March 31, 2017

V is for: Veggie Tots

"Give me some of your TOTS."

"No, go find your own."

That's pretty much the conversation you will have if you make these delicious veggie tots. You may or may not hoard them in your cargo pants like Napoleon Dynamite, but you will definitely not want to share them. ("I'm freakin' starved!)

I'm calling these "veggie tots" because you can pretty much make these with any veggie. I made them with cauliflower to mimic the look of their potato cousins, but you could also try broccoli or sweet potatoes.

Now, will they exactly mimic tater tots? No, I can't promise that. But they will provide you a much healthier and lower carb snack by subbing cauliflower and baking in the oven.

Wednesday, March 8, 2017

U is for: Uni Carbonara {Sea Urchin Pasta}

I have a weird love-hate relationship with Uni.

I feel like it's a very "foodie" ingredient and I'm supposed to be obsessed with it and order it whenever it's on a menu.

But the truth of the matter is, I don't love it.

Most of the time, it tastes to me like I'm taking a big bite of the ocean, and if you've ever been crushed by a wave and taken in a mouthful of seawater, it's not always the most pleasant experience.

That said, there are some instances where I can enjoy and appreciate the unique flavor and "umami" it brings to a dish. For example, one of my last nights in Greece a couple years ago, we ate at a nice Italian restaurant in Mykonos for my friend Josh's birthday. They had an uni pasta dish so I decided to try it. And lo and behold... I liked it! That said, it was still very rich and I couldn't finish the whole serving (especially after wine and appetizers), but I liked it enough to try my own version here on the blog.
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