grilled tofu with rosemary and juniper berries.

Our dad is THE grill king.

charlie_bradfordHe is the owner (and co-builder) of a 14 foot long stainless steel grill, capable of roasting a whole pig on one side while a multitude of hamburgers and hot dogs sizzle on the other.

charlie_bradford_grillHe makes a beef tenderloin so juicy and succulent, the aroma alone is enough to make a grown man weep. He was commissioned to make it for our cousin’s rehearsal dinner, and the smell wafting from the grill caused a minor stampede and a small child was trampled.

[slight exaggeration]

Our family went to North Carolina for our dad’s birthday this year, and he decided to make this scrumptious, wonderful, amazing tenderloin (although the grill down there isn’t nearly as amazing as his 14 foot-er). Unfortunately … Dani and I weren’t eating meat. We were (justifiably) sad about it, but we knew there must be an answer. The solution? From Dani’s clever brain, it emerged: take the tenderloin rub and, instead of putting it on beef, put it on tofu. Pure genius.

To make Dani’s mouth-watering grilled tofu, you will need:

  • 1 package of firm tofu, cut into cubes
  • olive oil
  • several garlic cloves, chopped finely
  • juniper berries
  • fresh rosemary
  • kosher salt
  • tin foil and a grill

It’s really simple to make! Once your tofu is cut into cubes and dried (lay it out flat on paper towels and let sit for 10 minutes or so), lay the cubes onto a layer of tin foil, leaving enough foil to fold over and use as a cover when grilling. Brush the cubes with olive oil. Distribute the garlic evenly over the tofu cubes. Sprinkle with salt, fresh rosemary, and juniper berries. Fold the foil over and crimp all the edges. Put the entire foil package onto the grill for 15-20 minutes, checking occasionally. The end result?


It was fantastic. Try it – you’ll see! Happy Vegetarian Monday!


weekend feasting.

Weekends are glorious. To celebrate not being at work, we like to stuff ourselves with delicious food. We were lucky enough to have dinner with our parents not once, but twice this weekend, and were served the most glorious culinary treats. On Saturday, we feasted on olives, olive tapenade, sundried tomatoes, and cheese, with fresh bread, and homemade lasagna with crusty garlic bread. On Sunday, oh Sunday …

grilled romaine salads

grilled portabella mushrooms stuffed with tomatoes and smoked mozzarella

grilled marinated tuna steaks

homemade angel food cake slathered with whipped cream and fresh strawberries

 bonus photo: our dad, master tuna griller

We hope your weekend was as delicious as ours! Happy Monday!

pescatarian monday!

Pecan-crusted salmon on a bed of baby kale with spinach shallot sauce and roasted sweet potatoes.

Holy mackerel! That sounds amazing!
Ahem. Actually, it’s salmon.

Oh, yes. Feast your eyes, friends, on the deliciousness we made for dinner last night:

pecan crusted salmonRead on to learn how to make this scrumptious dish for yourself!

You will need:

  • 12 oz wild caught salmon (Washington state is good this time of year. Otherwise, a trip to your local Whole Foods will suffice)
  • 1 cup chopped pecans
  • 1/3 cup chopped fresh spinach
  • 2 tablespoons dry white wine
  • 1.5 teaspoons chopped shallots
  • 1 cup hemp milk (or regular milk. or whipping cream. or anything similar will work)
  • 1.5 teaspoons fresh lime juice
  • sea salt and pepper
  • 2 medium sized sweet potatoes, or one huge one
  • olive oil

To make the sauce:

  1. Combine the spinach, wine, and shallots together in a saucepan over medium heat. Cook until the spinach begins to wilt, about 3 minutes or so.
  2. Add the hemp milk and lime juice, then cook until it’s a saucy consistency. This will take 12 or so minutes.
  3. Toss the sauce into a blender, and puree. Transfer it back into the saucepan and add salt and pepper to taste. Keep warm on low heat.

While this sauce business is going on, cut your sweet potatoes into little chunks, sprinkle with olive oil, sea salt, and pepper, and bake for 25 minutes at 350 degrees (fahrenheit).

Next, dry off your salmon, drizzle with olive oil, then roll in chopped pecans. Put two tablespoons of olive oil into a frying pan, and heat. When the oil is hot, place the fish face-down into the oil. Cook until done, flipping occasionally.

While you’re simultaneously stirring the sauce, watching the potatoes, and flipping the fish, place baby kale leaves in the center of a plate. Once the potatoes are done, arrange them nicely around the edges of the plate. Place the salmon on the bed of kale and spoon sauce over the salmon. Enjoy!

the senoritas!

things we ate at red parrot.

The following photos feature three tasty things we ate last Sunday while dining at our neighborhood Red Parrot:

1. Red Parrot shrimp bikini.

2. vegetable udon noodle soup

3. shrimp tempura.

¡Muy delicioso! Oh, and we also had wine. We only drink wine for medicinal purposes, of course.

We wish you the happiest of Fridays!

the senoritas

self-control? we have none.

Over the last week or so, we have been frequenting awesome restaurants/bars simply to be gluttonous. Why get one dessert when you can get two? Why choose just one appetizer when three look marvelous? Why get a single glass of sangria if a pitcher is offered? Here is a sampling from one of our evenings out:

What? They’re all vegetarian.

the senoritas

greetings from the beach!

we’re spending the weekend in north carolina. happy sunday!

potato soup, senorita style

this is our mom’s recipe and therefore this blog post is dedicated to her!

it doesn’t matter that baltimore is in the grip of the hottest heat wave we can remember, hot soup is still a wonderful thing to come home to. well, dani will be coming home to it, at least; as acting chef du jour, i’m making it. ‘it’ being gorgeous, savory potato soup!

we have crusty ciabatta, lots of aircon, and a new show to watch (mad men) … it just might be the perfect evening.

the recipe:

hastily written in the grocery store parking lot on the back of a kabbalah class flyer i picked up in brooklyn last weekend

if you can’t read/follow that gibberish … see below!

  • 2 tablespoons butter
  • l large onion, finely chopped
  • 2 celery stalks, finely chopped
  • 8 medium potatoes, peeled and cubed
  • 6 cups chicken broth
  • 1 can evaporated milk
  • salt / pepper / parsley to taste

1. melt the butter!

2. saute the celery and onion until translucent, approximately 10 minutes or so

please admire our colorful kitchenware

this isn't the best example of translucent, but i got really tired of waiting for it. patience is not one of my virtues.

3. add your cubed potatoes, then cover completely with chicken broth

side note: it took approximately FOREVER to peel the potatoes, mostly because i couldn’t find our veggie peeler. why, you ask? take a look at how many drawers we have:

... and this is just one wall!

4. cook until mush (mom’s exact words)

5. using a hand beater, mix/chop/beat the soup until blended.

6. add the evaporated milk, return to the stove, and heat until hot. <– we know, we know. you got it!

7. cut slices of ciabatta, slather with olive oil, and bake for 5-6 minutes.

8. feast!


(somewhat) homemade pizza

… very fast if you need dinner on the run

3.2 veggie wednesday – happy march 🙂

it has been far too long between posts, friends! things have gotten hectic, dos senorita-wise, but we’re back in action!

things you will need:

store-bought pizza crust
canned pizza sauce
bagged cheese (mozzarella, 5-cheese, etc)
olive oil
assorted veggies
an oven!

meet your chefs for the evening (plus rod, who did not want his photo taken):

danabot returns in her original form, while katiebot (seen here for the first time ever) rides in on a bottle of wine.

1. coat the bottom of the pizza crust with olive oil and sprinkle with cornmeal. this gives the crust a nice, texturized bottom.

2. flip back over and slather with pizza sauce.

3. sprinkle with cheese!

4. chop your veggies. helpful hint: don’t wash your mushrooms – it apparently does something to the texture, and makes them not taste as delicious as they should. instead, rub the dirt off gently with a damp paper towel or cloth.

danabot was in charge of chopping (because she has arms), while katiebot attempted to drink a glass of water (which she couldn’t, because she has no arms. but notice her festive scarf).

5. arrange your veggies so they’re pleasing to the eye.

rod hates olives and katiebot hates bell peppers, so our pizza was very segregated.

6. bake the pizza for 10-15 minutes at 450 degrees. keep an eye on it – it’s easy to overcook if you forget it’s in the oven.

7. voila!


wild mushroom risotto

vegetarian monday 1.31.11

wild mushroom risotto

dani has been making this for ages, from a recipe she found here on as she had all the ingredients ready, it was my job this week to drink wine and hover around as she expertly prepared our dinner. being a very good wine drinker and hover-er, it was lovely.

photo by the talented dani bradford. the stubby paw is mine.

3 14 1/2 oz cans vegetable broth (or bouillon equivalent)
3 tablespoons olive oil
2 shallots, chopped (no shallots were on hand, so dani used onion instead)
1 pound assorted mushrooms, sliced (or just one kind, if that’s all you have)
1 cup arborio rice
1/2 cup dry sherry
1/2 cup freshly grated parmesan cheese
3/4 teaspoon chopped fresh thyme (or dried, if you can’t get fresh)

1. bring the veggie broth to a simmer in a medium saucepan. reduce the heat to low, cover, and keep hot.

or you can pour boiling water into a mixing bowl with some bouillon, and set off to the side with a lid.

2. melt three tablespoons of butter with the olive oil in a large saucepan over medium heat. add the chopped shallots (onions) and saute for 1 minute (or 5 if you forget about them).

dani hands and the onion!
(the title of a children’s story? i think so … )

3. add the mushrooms and cook until tender, about 8 minutes.

4. add the rice and stir to coat the rice with the mixture.

5. add the sherry and simmer until the liquid is absorbed, about another 8 minutes.

6. increase the heat to medium-high.

7. add 3/4 cup hot veggie broth and simmer until absorbed, stirring frequently.

8. add the remaining broth 3/4 cup at a time, allowing the broth to be absorbed before adding more, and stirring frequently.

– because this takes awhile, you might need a snack.

made with a hot air popper, of course, as all good popcorn is.

9. when the rice is tender and the mixture creamy, you’re almost finished! (this should take about 20 minutes. now, if the rice is done and the mixture seems nice and rich and creamy, don’t feel you have to add all the veggie broth. it’s okay to not use it all!)

10. stir in the parmesan cheese and thyme. serve warm.

keep in mind risotto is SUPPOSED to look thick and creamy and like a massive blob.

keep eating those veggies, omnivores (and carnivores)!