Basement update: The flood waters have subsided and the hot water heater has been replaced, finally. For the past couple days I’ve been having the iciest showers ever. You’d think that would be nice in this heat but since I’m not a polar bear the frigid water hit me as if it were needles. I’ve also determined that it’s awfully hard to wash your hair while cowering in the corner of the shower, trying not to get wet. But enough about that, on with the food!
I like my food to look pretty. I have this warped notion that the prettier it looks, the better it tastes. I know that this is wrong. In fact, it’s been proven wrong many times. For example: the elegant looking sweet you get at a bakery that turns out to be stale and not unlike cardboard in terms of taste, (but that you still eat in the hopes that it will magically turn delicious). And on the other end of the spectrum, how appetizing does a brown stew really look? But stews are often packed with flavour, especially the ones that I make. Given the fact I always want the best of both worlds, I try to make food that looks as beautiful as it tastes. That’s why I made these little endive boats. Sure, I could have mashed everything together and eaten it from a bowl, but using the endive leaves instead elevates what is essentially tuna salad, to a whole new level. For the tuna mixture, I used a can of Clover Leaf’s flavoured tuna, (tomato onion to be exact) which was actually pretty decent. It comes in baby cans so it’s just enough for a single serving without having leftovers, (this is good because it prevents your roommates from opening the fridge door and exclaiming “EW! Tuney!”). The secret ingredient though was Lizano Salsa, which is not a salsa in the typical chunky tomato way. It’s a thin, smooth sauce that’s a little bit spicy and a lot bit delicious. My parents brought a few bottles back from
For a sweet treat after your lunch, may I suggest a coffee muffin to go with your espresso? Dorie’s Coffee Break muffins may seem simple, perhaps even a little plain without any add ins or extras, but trust me, they’re perfect that way. I had to resist throwing in some mini chocolate chips, but I’m glad I fought off the urge. These muffins have a tender, moist crumb and a texture that I would like to call silky. If muffins can be silky, this one definitely is. Obviously, these Coffee Break muffins are yet another wonderful recipe from Baking: From My Home to Yours. Enjoy.
Fancy Schmancy Tuna Endive Boats
¼ of a yellow pepper, diced
Half stalk of celery, diced
A few splashes of Lizano Salsa
A few sprigs of cilantro, chopped
A couple cherry tomatoes
4 endive leaves
Mix everything together and spread into the endive leaf boats, top with cherry tomatoes. Serves 1.