Emily 
These Thai shrimp cakes are super easy to make and are flavored with garlic, lime and cilantro. We dredge them in panko to make them really crispy! We love a well put together fish cake. If we go out to eat and the restaurant has crab cakes on the menu, we snap them up. I … Read more
I’ve already admitted that I’ve become obsessed with cucumbers since discovering my dog loves them so much. I love them in cocktails, dipped in Feta-Yogurt Sauce, even just plain. But lightly pickled with rice vinegar and sesame oil is my all time favorite.
This is an incredibly quick and easy side dish with Thai Shrimp Cakes. It’s also great with seared salmon or any other fish. It takes seconds to make. It’s also vegan and gluten-free, to boot!
I’m not sure what it is about fish sauce but it’s kind of like flavored crack to me. It’s salty and fermented and shouldn’t be addictive but I’d sneak this sauce into rehab and drink it in the bathroom if I had to. What? Stop looking at me like that.
[It’s worth pointing out that we like Squid Brand fish sauce – other sauces may be available, but we like to stand up for the cephalopods in this household. They can’t stand up for themselves, after all – Matt]
It works really well with Thai Shrimp Cakes or anything that needs a salty/sweet/sour kick. Ready in seconds.
For me, lamb is definitely hit or miss. I either really enjoy it or really, really, really don’t. There is very little middle ground. If it’s too gamey, I don’t like it. Overcooked, blech. Undercooked, even worse! Needless to say, I’ve made some expensive lamb mistakes.
What I’ve realized though, is that ground lamb is not only much less expensive than other options, but it’s also a lot easier to handle. Matt loves lamb chops, so I’ll make them once in a while on a special occasion, but lamb burgers are a much more affordable indulgence.
I used to make lamb burgers with more of a North African flavor thing going on (lots of spices like cumin, cinnamon and paprika) but the way I like them best is more Mediterranean. Lots or herbs, like rosemary and mint. Very lemony.
To be honest though, the star is this Feta-Yogurt Sauce that is so simple to make, but so good. I always make extra so we can have it on grilled vegetables (it’s killer with roasted eggplant). We’ve used it as a dip with pita chips or sliced cucumbers. This recipe makes about 2 cups, which is enough to top 4 burgers with maybe a little extra. If you happen to have a tater-tot on hand that accidentally falls into a bit of this sauce, you’re in for a treat.
***WARNING*** This will be your dog’s face as you eat this burger. Do not give her any (because burger is too good and onions and garlic are poisonous to pups!) She MAY have captured a tater-tot though.
Maybe it’s just me, but for years I was completely intimidated by the idea of poaching eggs. I could make them pretty much any other way but poaching… um, no. I attempted it a few times and ended up with watery egg drop soup. Gag.
The thing is, I really like poached eggs and I didn’t want to have go out for brunch every time I craved them. So I read a bunch of cookbooks (this was pre-internet, you iPhone babies), practiced a few techniques and now… perfect poached eggs, every time.
I’m telling you, it’s easy peasy as long as you do a few things. One, don’t use boiling, bubbling water. A gentle simmer is the way to go here. Two, crack each egg into a little cup or ramekin first. Makes it so much easier to plop in the water. Three, swirl. I’ll explain that one later.
I’ve paired these poached eggs with Creamy, Soft Polenta and Kale and Walnut Pesto. Best breakfast ever?
What you’ll need:
A deep, wide skillet (something like this)
Ramekins or little cups for your eggs
A wooden spoon
A slotted spoon
Paper towels
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