Recent Recipes

Capsule reviews of a few yummy things I’ve made lately (and by “lately” I do mean that one of these goes back to May):

Spicy Zucchini Soup: This was quite yummy and very easy to make. I didn’t find it to be particularly spicy (not even a kick) so next time I’ll use the entire jalapeno. And I think I put in more cilantro than it calls for, but that’s never a bad thing. The consistency is a little on the thick side, due to the bread, but I liked it nonetheless. And it’s good hot, chilled, or somewhere in between. Also very yummy with a side of corn on the cob.

Ratatouille: As a I made this recipe from Epicurious, recommended by my friend Abby, it occurred to me that in my cookbooks I probably have at least one recipe for ratatouille. Anyway, this is pretty easy, just a lot of chopping, and you can adjust the quantities of vegetables to your taste. I enjoyed it but when I ate the leftovers I found myself picking around the eggplant cubes, as they were quite soggy. This is the kind of thing that I think benefits from the veggies being a little crisp, so next time I think I’ll skip the part where you cook the eggplant alone a little bit (unless there is some compelling reason not to, hive mind?).

Basil Puree: From a pizza recipe in one of my cookbooks, this is a very loose pesto made with only basil, olive oil and garlic (and a pinch of salt). Lovely bright flavor.

Roasted Garlic, Caramelized Leek and Bacon Pizza: Very subtle smoky flavors, which I punched up with the basil puree. And I have to say, you haven’t lived until you have smelled leeks cooking in bacon fat.

Speaking of roasted garlic, I’m not about to turn on my oven in the summer just for the sole purpose of roasting garlic. So instead I put my google-fu to work and came up with this: roasted garlic on the stovetop. Keeping the paper/skin on your cloves, break off however many you need and put them in a dry frying pan over low heat. Turn them occasionally, trying to get them browned on each side. When they’re squishy, they’re done. Worked like a charm.

Ham Salad: I can’t think that I ever had ham salad before I made this, but I’m sure I must have at some point. In any case I made this primarily becuase I had a ham steak from our coop this fall/winter that I had been keeping in mind as I was a little at a loss as to what to do with it. So, when I spotted this recipe on a food blog feed I figured I’d give it a try. Overall it was yummy, but I’m not sure how much I like ham salad, so I probably won’t make it again. That said, the dressing is delicious and I think would make a fantastic egg salad or potato salad.

BLT Salad with Bacon Vinaigrette: Why did it never occur to me to turn my favorite sandwich into a salad!? Delicious! As I recall, I did end up adding some additional vinegar to the dressing, as when I followed the instructions it didn’t come out very tangy.

Mexican Chopped Salad with Honey-Lime Dressing: I make a lot of taco salads in the summer, and I bookmarked this mainly for the dressing, which is quite yummy.

Carmelized Leek Risotto: This was yummy, very light delicate flavor.

Israeli Couscous with Asparagus, Peas and Sugar Snaps: Wonderful lemony flavor that I still think about. The sugar snaps I had when I made this weren’t particularly good, so if you can’t get good ones just omit them. Maybe throw on some shrimp or scallops if you want some protein.