rachel fried


Clara Cakes: Breakfast Served All Day with Slutever

A couple of Sundays ago, I was lucky enough to have the lovely ladiesof Slutever over for breakfast. Slutever is a “brat-punk” band consisting of bffs Nicole Snyder and Rachel Gagliardi. I cooked up the East Coast/Philly natives some Dulce De Leche pancakes topped with whipped cream, caramel and bananas, and then some tofu scramble. We spoke about food, Taylor Swift (Nicole had met her the previous night at a party!), LA, fulfillment, and more food.

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Salmon Cakes with Herbed Yogurt and Watermelon-Tomato Salad

Submitted to MasterChef by dinnerwasdelicious

Mystery Box Ingredients:
2 6oz Salmon Fillets
4 oz Bacon
1 cup Medium-Grain White Rice
16 oz Can Black Beans
1 bunch Basil
1 bunch Mint
6 oz Fage 2% yogurt
4 oz Balsamic Vinegar

The paralysis we felt staring into our first Mystery Box from Plated can only be described as Existential. There were so many choices, so many weird combinations, so many things that we wanted to eat. We were condemned to be delicious and we just didn’t know where to start. We made lists, we googled, and, after what seemed like forever, came to the conclusion:  no matter whatever we made, it was going to be fried. Then Rachel remembered a favorite dish from her childhood: Salmon Cakes

Like a crab cake but better, Salmon Cakes add a layer of crunchy goodness to the sweet, creamy fish. They’re seared on the outside to a deep, golden brown, while the inside stays tender and moist. We kept some lightness on the plate with quite possibly the freshest salad on the planet: watermelon-tomato salad, with fresh cucumbers and lots of basil and mint. The end result was hearty without being heavy and felt like the perfect meal to end a long day of playing in the sun.

Salmon Cakes
12 oz fresh wild Salmon
2 tbsp Olive Oil – plus 4 tbsp more for your frying pan
2 tbsp Greek Yogurt
2 tbsp Mayonnaise
¼ finely diced Red Onion (about 3 tbsp)
1 tbsp finely chopped Mint
1 tbsp finely chopped Basil
¼ cup Panko Bread Crumbs
1 tbsp Soy Sauce
½ tsp fresh Black Pepper

Preheat your oven to 375°. Check your salmon for pin-bones, drizzle with olive oil and roast for 15 minutes. You’ll be able to tell that the salmon is cooked when it becomes opaque and it breaks into flakes. Don’t get weirded out by the white stuff on the surface; that’s just albumin, a water-soluble protein that coagulates and squeezes its way out of the fish as it cooks.

In a medium bowl, combine the yogurt, mayo, bread crumbs, soy, and black pepper. Mix together thoroughly. Flake the salmon into the mixture, keeping it in bigger, easy to identify chunks. Fold everything together, until the salmon is well coated.

Pour 4 tbsp olive oil into a heavy-bottomed saute pan or cast iron skillet. Heat over medium-high heat until the oil just begins to shimmer. Quickly form the salmon into patties about 1 ½in thick and fry until golden and crispy– about 4 minutes on each side.

Herbed Yogurt
½ cup Greek Yogurt
2 tbsp finely diced Red Onion
2 tbsp finely diced Cucumber
1 tbsp fresh Basil, chopped
1 tbsp fresh Mint, Chopped
2 tbsp Lime Juice
Salt and Pepper to Taste

Patently not rocket surgery, dump it all in a bowl and mix it up. This pseudo-tzatziki tastes better after hanging out in the fridge for at least 20 minutes– so feel free to make it when you pop the salmon in the oven.

Watermelon and Tomato Salad
1 lb Watermelon, cut into cubes
2 cups Cherry Tomatoes, sliced in half
1 Cucumber, cut into cubes
¼ Red Onion, very finely sliced
A big handful or two of fresh Basil and Mint
2 tbsp Lime Juice
2 tbsp Balsamic Vinegar
2 tbsp Olive Oil
Salt and Pepper, to taste

The easiest salad you’ll ever make.

Prepare the watermelon, tomatoes, and cucumber. Finely slice the onion and give it a rinse in cold water. A quick rinse will take out some of the eye-watering heat from the onion. Add to your serving bowl, along with the Basil and Mint. Drizzle with lime juice, balsamic, and olive oil, and season lightly with salt and pepper.

This dish is best served cold; if your produce isn’t chilly, stick it in the fridge for a few and get ready to eat the most refreshing salad ever.

  • Phoebe: Joey and my friend were out last night and having dinner and she reaches over and takes a few of his fries...
  • Rachel: Oh! Oh, no!
  • Phoebe: What? You know about the plate thing?
  • Rachel: Oh, yeah. Joey doesn’t share food. I mean, just last week we were having breakfast and he had a couple of grapes on his plate and...
  • Phoebe: (to Joey) You wouldn’t let her have a grape?
  • Rachel: Oh no! Not me! Emma!
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crazycarebare, blackbirdprince and Nonnie prompted “Oh my god. You’re in love!”+ “You’re a terrible liar”+“get down, now!” + “you really weren’t kidding were you?”

Summary: Since they had so much fun last year, best friends Kurt and Blaine decide to join their university’s Freshman Adventure Camp again; but this time as camp seniors. AU!Klaine AO3

Note: Hints of Samcedes, Tike and Niff too. Those that have been following me should know that writing this fic really means quite a lot to me; I spent a lot of time writing and refining it. I was a camp senior a few weeks ago and all the games here were what we played then. It’s the longest fic I’ve written so far and I had the most amazing time writing this. I hope that you all like it!

“Purples, get down, now! Only the Reds can score!”

Kurt chuckled from his seat as he watched his freshies with purple paint on their arms quickly duck, and those with red paint holler for the ball, following the game master’s orders. They were out on the field playing Colour Captain Ball, much like the normal Captain Ball, but with added rules of which colour can score.

It was day one of camp, and to say that he had been nervous was a serious understatement. Being a camp senior placed quite a large responsibility on his shoulders, especially with him being the head senior for his Orientation Group. Luckily, he had the other seniors of the OG to help him out. Blaine, Rachel, Quinn and Elliot were his trusty sidekicks for this camp, and together, they made the seniors of the OG Griffin.

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