3/25/13

Video Attempt: 30-minute meal?

It's been a little while, but we're back with a new video and a super cool announcement: we’re embarking on an exciting video adventure with PBS Digital Studios!

In the long term, we’re very excited for a bunch of really fun, ambitious video projects, and in the short term, we'll be launching a steady, weekly stream of some of our favorite old vidz, along with a number of brand new longer-form videos (like the below) and tips.

If you want, g'head and subscribe to the new Bon Appetempt/PBS Digital Studios Youtube channel so that you can be as up to date as possible on all things weird and vaguely cooking-related!
Also, while we're making announcements, my food-writing class has just a couple of spots left. Sign up! It's gonna be sweeeeeeet (and savory?).

And finally, have you stopped by Grizzly and Golden recently? 

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Our take on the The Hungry Cat Salad:
Note: I hope you can embrace the imprecision of this recipe. Since there was no recipe for me to work from, I've always just sort of gone for it with this salad. And luckily, I have always had great results. Wishing you the same!



for the salad:
a bunch of lettuce (I would recommend a softer, not-too spicy leaf, something akin to a butter lettuce or the simple "spring mix" that often comes bagged.)

2 hard boiled eggs
a heaping 1/2 cup of Pecorino cheese, sliced, or even better, shaved thin.

1 avocado, sliced or diced

croutons (optional) (recipe follows)



for the dressing:

Again, please use these measurements as a jumping off point. I usually start with this and then taste to see if it needs more lemon or salt.

 Something I've learned over the years is that the dressing should taste delicious all on its own, so aim for that!

1/2 shallot minced (I know that in the video I add the shallot straight to the greens, but I think it's actually better when it's added to the dressing.)

approximately 1/4 cup of extra virgin olive oil

the juice of 1 to 1 1/2 lemons

salt and pepper

Place lettuce in a large bowl. Using a cheese grater, grate your hard boiled eggs on top of the salad. Throw on top the Pecorino, avocado, and croutons. Pour over the dressing, toss, and enjoy.



for the croutons:

about half of a sourdough baguette (One- or two-day-old bread is great here.)
extra virgin olive oil
salt and pepper

Preheat the oven to 375 degrees. Cut the bread into bite sized squares. Toss these pieces onto a baking sheet. (A half baking sheet works well.) Drizzle the pieces with olive oil, just enough so that each square gets at least one stripe of oil. Then, sprinkle with salt and pepper. Using your hands or a utensil, stir the bread around on the pan so that each piece becomes lightly coated. Pop into the oven for 7-10 minutes, or until lightly browned.
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24 comments:

  1. Super excited to make a million videos! xoxo

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  2. Of all the food at Hungry Cat, this salad is by far my favorite. Love. Have fun with the video project!

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  3. I just subscribed on Youtube & I love your dog's welcoming-paw-paw jumpy move.

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    1. Thanks, Kim!! I love that move as well.

      p.s. there was a bit of a technical issue yesterday and I think you (as well as a few other people) actually subscribed to "bonappetempt" instead of bonappetemptshow, which is the channel with PBS. VERY confusing, I know. If you'd like to re-subscribe, here's the link: www.youtube.com/bonappetemptshow

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  4. Hi Amelia,

    Remember me? France from Paper Source...no? that's okay:) I was the tall skinny brunette...just kidding. I was the short chubby girl with glasses:) I have been following your blog for a while and I love the videos. Your blog makes me want to cook and crack jokes while cooking. You make it look fun, but also a little hard which makes it real...because cooking can be hard and fun. I'll be on the lookout for your book.

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    1. Dude, of course I remember you!! I actually run into you PaperSource people fairly regularly! Point being, thanks so much for reading/watching and for the kind words! I really appreciate it.

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  5. Eeeeeeee - loved seeing Mavis in action. What a cutie peanut. That salad with sausage looks very satisfying and I'm going to do that ASAP.

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  6. grating hard boiled eggs just blew my mind. I had no idea that was possible.

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  7. I have tasted this salad, and I have declared it GOOD.

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  8. tell it like it is! 30 minutes ha! grating eggs is new to me and looks awesome and so does that salad!

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  9. *brilliant* about time someone reveal "30 minute meals" as a make-ahead, buy-ahead farce (which makes it nonetheless impressive that you made your own croutons)!

    Congrats to you AND Matt on the new channel!

    (Also -- my sister hear Mavis' bark/whimper from across the room, is now in love, and can't wait to see more!)

    x

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  10. Congratulations, you guys! So much exciting stuff going on at Bon Appetempt lately, I love it. I also loved every minute of that video. Cookie looked at the screen funny when she heard your dog barking at the door. :)

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  11. Virtual high five on the use of the cutting board when cutting up the avocado. Thanks for being safe! Congratulations on all these exciting new projects! I'm excited to learn more about them.

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    1. I lived and learned, Robyn!

      :) :)

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  12. I've made this twice already since reading your post. It's incredible and easy. I did do a few thinks ahead of time. Wink.

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  13. I really enjoyed reading this post. As a college student, I am always on the go, so I like the idea of a 30 minute meals, and I love salad, like I love my boxes of altoids.

    I'm actually new to food blogging and started a food experience blog (www.theforkup.com), and I have a space on there for "ResLife Recipes" which are 30 minute, dorm-friendly recipes for college students. I would for you to 'Get Forked Up', join the conversation, subscribe and tell me what you thought of it.

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  14. I have been enjoying your blog and especially the videos. they are better than most tv shows out there, including nick at nite. i checked out the food writing classes - one day too late since classes are in session - and it would be great if you offered shorter, more intense classes like you did back in february. please let your blog readers know when and if these types of classes will be offered in the future.

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    1. HI GP! I'm actually teaching another one of these classes in August. It'll take place on two different Saturdays. More info here: http://www.writingworkshopsla.com/2013/06/summer-2013-class-schedule/ and thanks!

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I love hearing from you guys. Thanks!