Serious Eats: MayaBruck's Profile

Kale salad is one of my favorite things in the world. Chop it really fine and add toasted cashews, goat cheese and chopped dried apricot. Dress with lemon juice, olive oil and salt. So good.

Another variation I'm partial to is kale salad with grated beets and carrot, toasted sunflower seeds and diced fuji apple. Same lemon juice/olive oil dressing.

Whole Foods has a nice one with pine nuts, dried cranberries, and cherry tomatoes they've been offering at the deli section lately. The possibilities really are endless. It's the one food I never get tired of eating.

MayaBruck at 4:43PM on 02/26/08

From Serious Eats

Cook the Book: Win a Copy of 'Cook with Jamie'

My mom. She's one of the most fantastic cooks I've come across, so I was really luck to spend time in the kitchen watching and helping her out as a kid. She always had a flair for fresh, healthy and (mostly) simple meals.

MayaBruck at 4:20PM on 02/19/08

From Serious Eats

Meat Paintings

You should check out the work of Chicago-based artist Pamela Michelle Johnson (http://pamelamichellejohnson.com/series_1.htm). Her 'American Still Life' series takes the same approach as Victoria Reynolds but focuses on junk food.

MayaBruck at 1:05PM on 02/19/08

From Serious Eats

Cook the Book: 'Whole Grains: Every Day, Every Way'

brown rice, quinoa, oats. They've always been staples in my diet. Can't think of the last time I bought anything labeled 'white'.

MayaBruck at 4:58PM on 01/21/08

From Serious Eats

Cook the Book: 'Think Like a Chef'

sauteeing. quick and easy.

MayaBruck at 5:59PM on 12/04/07

From Serious Eats

Cook the Book: Vegetarian Suppers

By far, my favorite is kale salad over freshly steamed brown rice with a tahini-ginger dressing. To the kale I like to add grated beets and carrots, chopped apple, toasted sunflower seeds and avocado. I eat this at least once a week, with variations on the add-ins.

MayaBruck at 3:06PM on 11/21/07

From Talk

Eating out in Chicago!

I GREW UP AROUND 18TH AND ASHLAND

THERE USE TO BE AN ITALIAN RESTRAUNT ON THE NORTH/EAST CORNER OF ASHLAND AND 18TH NAMED
DV'S PIZZA ATTACHED TO FOREMOST LIQUORS
ON THAT CORNER.

THIS WAS DURING THE 50'S AND EARLY 60'.

DOES ANY ONE KNOW WHEN IT CLOSED DOWN OR IF IT RELOCATED.

A MUST PLACE TO EAT IS ON 1079 TAYLOR AL'S BEEF.

THE COMBO BEEF/ITALIAN SAUSAGE IS A MUST WITH GREEN PEPPERS/GIADANER AND DIPPED IN THE GRAVY. A MUST.PLACE TO EAT.

U MUST GO TO HALSTED AND 12TH STREET MAXWELL FOR THE OUTSIDE EATERIES ON A SUNDAY. ALL KINDS OF GOODIES AND GREAT BLUES MUSIC ON THE STREETS

I AM NOW IN SAN ANTONIO TEXAS, BUT STILL SEE MY CUBS ON CABLE TV WGN. BEST EATS CHICAGO

mugsy at 7:16PM on 04/05/09

From Recipes

Kale: The Leafy Green Monster

I just tried kale for the first time this weekend, in the form of the kale chips recipe that's making the rounds. It was good, though these also DO NOT SHRINK! I made a full baking pan of it, because I expected it to be like cauliflower when roasted - 1/2 a head shrinks down to 2 small servings. This didn't, so there was lots extra. Since I still have half a bunch left, I'll be trying it parboiled and sauteed with bacon.

patricium at 2:50PM on 03/23/09

From Recipes

Kale: The Leafy Green Monster

Another GOOD kale recipe is posted on: http://www.foodnetwork.com/
It's by Alton Brown. He calls it Christmas Soup. I made it yesterday and it is wonderful.

leoan at 3:16PM on 12/17/08

From Recipes

Dessert Inspiration from Milan: A Carrot-Buttermilk Tart

Pointy: I developed this crust recipe specifically for this tart, but you could certainly substitute just about any standard tart dough recipe, just bear in mind that certain dough recipes are better for use with moist fillings than others.

But here's the deal with the egg white and cereal: Egg white helps to make/keep baked goods crunchy and/or dry, which is imporant here with the moist filling, plus using one egg white in the crust conveninently leaves you with the one yolk needed for the filling. The All-Bran was a shortcut to impart the nutty, graham cracker-like flavor and the specific texture that I was looking for without having to have wheat bran, whole wheat flour and malt powder/syrup on hand. Plus, I've found that the cereal has a longer shelf-life than the flour or the bran, both of which have a certain tendency to go rancid and funky after a while if not kept in the freezer.

Amanda Clarke at 1:05PM on 08/16/08

From Recipes

Dessert Inspiration from Milan: A Carrot-Buttermilk Tart

This really sounds intriguing. I must try it.

But I don't get the egg white/All-Bran (?)crust.

Pointy at 1:47PM on 08/15/08

From Recipes

Dessert Inspiration from Milan: A Carrot-Buttermilk Tart

this recipe seems very flexible...you could top it w/fruit for a more desserty tart or carrots for a side dish type plate
www.gobbl.com
www.gobbl.com/feed/

gobbl at 1:46PM on 08/15/08

From Serious Eats