Friday, January 16, 2009

I made a souffle, last year at Marienbad....or Fredericksbad....

Cheddar. Apple. I've forgotten the rest at the moment.

Wednesday, August 6, 2008

We interrupt your dinner plans with this fire.

I can't resist running this image again

From yesterday's inbox:

The good news of the day is that the house didn't burn down. The bad news is that there was a fire in the oven while I was heating my lunch and the oven is now (and possible permanently) non-operational.
Thankfully, a) S. was right there when the fire started and thus able to contain said fire, and, b) all that we need is a new heating element, not a new stove.

So. Tonight? No zucchini stuffed with cherry tomatoes and feta.

Tuesday, July 29, 2008

Pasta with green beans, roasted potatoes, and pesto, or, Jack Bishop is a god.

Jack Bishop's Pasta e Verdura is out of print, but can be had quite cheaply. This book has not only given me many great dinners, but it has also inspired me and given me the confidence to come up with my own recipes.

Last night we had this new-to-us dish and it already ranks with my favorites.

1 lb small red potatoes
1 lb green beans
2 cups loosely packed basil
1/4 c walnuts
1 clove garlic
extra virgin olive oil

1. Cut the potatoes into 1/2" dice, toss with a couple tablespoons olive oil, salt & pepper to taste, and roast at 400 degrees for about 20 minutes (the original recipe says 40 minutes, but mine took much less time, fwiw).

2. Place the basil, walnuts, and garlic in a food processor, blitz it for a minute, then slowly add 6T extra virgin olive oil through the feed tube (shouldn't the feed tube be called something else?). Scrape out into a large bowl, salt & pepper to taste. As this pesto doesn't contain any cheese, I found it needed more salt that I would usually go for.

3. Cook 3/4 lb pasta (recipes always call for a full pound, but I really find using a little less works out well for me.)

3. Steam the beans until just done, but still relatively crisp.

4. Toss the beans with the pesto; add the potatoes and pasta, toss together.

I made this with locally grown potatoes (thank you, Walt) and our own homegrown beans and basil. Served with corn on the cob (again: thank you, Walt). Buy local! And grow your own!

Friday, July 25, 2008

Pizza Friday 7/25: the Bodega Bay Pizza?

1/2 onion roughly chopped
1 zucchini, sliced
3 small tomatoes, thinly sliced
handful of fresh basil, finely chopped
1/4 lb fresh mozzarella
Dough recipe here.


After the pizza was gone, an unexpected visitor dropped by:

Tuesday, July 22, 2008

Grilled summer vegetables over quinoa

6 oz baby bella mushrooms
1 large green pepper
2 zucchini
1 yellow squash
3 medium tomatoes
1/2 c fresh basil, coarsely shredded
4T extra virgin olive oil
3T balsamic vinegar
4T pine nuts, toasted

1 1/2 c quinoa
3 c. water

1. Combine quinoa & water in a large saucepan. Bring to a boil, cover, reduce heat & simmer for 15 minutes. Fluff with fork.

2. Light the grill.
3. Cut zucchini & squash lengthwise into 1/2 inch think planks. Place ion a baking sheet and coat lightly with olive oil; salt & pepper to taste.
4. Halve green pepper; quarter if need be (you want this relatively flat for grilling.
5. Clean mushrooms & cut off a small bit of the stem.
6. Core and dice tomatoes. Combine in a large bowl (big enough for all the vegetables in the end) with the basil; toss with the oil & vinegar.
7. Grill the zucchini and squash over medium-low heat, turning once. While they are grilling, toss the mushrooms and green pepper on the baking sheet and coat with whatever oil has remained behind.
8. Remove the zucchini and squash when tender (just taking a paring knife without much pressure). Grill the green pepper, turning once, and the mushrooms, turning as needed, until done.
9. Cut the zucchini and squash into 1/2 inch pieces. Quarter the mushrooms. Cut the green pepper into 1/4 inch slices.
10. Throw into the bowl with the tomatoes, etc. Toss well.
11. Serve over the quinoa and top with pine nuts.

Friday, July 18, 2008

Pizza Friday

Pizza every Friday. Variations are endless, work is easy, and there's always something on hand to use for toppings.

This week:

yellow squash
baby bella mushrooms
fresh oregano

Crust recipe here.

Wednesday, July 16, 2008

What do you mean, "There's no shrimp"?!

So. What do you do when you've planned a meal around a nonexistent shellfish? Completely change course, while still using the fine, fine local summer squash & green pepper, that jalapeno you found but can't remember why you bought, cumin seeds, & of course some onion & cheese. Serve with that homemade tomatillo-chipotle salsa that was found hanging out in the back of the fridge.