Chilled Gazpacho Soup
Source: Simply in Season
It has been ungodly hot around these parts lately. With a dry, baking desert heat shimmering through my house this weekend, the only thing I could imagine eating was an ice cube. Terwilliger was out of town, so ice for dinner was actually conceivable, but since that’s not particularly nutritious, I made myself a colorful batch of gazpacho with the last of our garden tomatoes. I had quite a lovely time with my own company — I put on some music, cracked open a beer, and then chopped vegetables for a few years. Continue reading
Posted in Entrees
This recent lull in posting is because I’ve been visiting my parents back east in the heart of Pennsylvania Dutch Country. (Just so you know, you will never, ever see a recipe for shoo fly pie on here. I may have gone to high school in the land of Dutchy, but I have never much enjoyed the stick-to-the-ribs Amish eatin’.) My mom and I made ourselves comfortable in the kitchen and assembled spring rolls, tweaked the Toll House recipe to experiment with cookie texture, and beat up an excellent batch of chocolate fudge. On Saturday, we spread out a bunch of newspaper on the back porch table and picked half a bushel of Maryland blue crabs. (We lived in Maryland when I was much younger, and I’m pretty sure I was given a wooden hammer at age three and have been smashing and picking crab ever since.) Continue reading
Crunchy and Custardy Peach Tart
Source: Adapted from Baking: From My Home to Yours
Serves 6 – 8
First off: Go make this. Get thee some ripe summer peaches and put them in this tart. It is so, so good. I made it a few weeks ago and I still can’t stop thinking about it. Second: If you’re itchin’ to make a somewhat complicated recipe, let me give you one piece of advice: read the recipe the whole way through before you start, and then when you’re working, take your time. Continue reading
Posted in Dessert
Tagged fruit, tart
Oh, so sad.
Several months ago, I followed a recipe for blondies on the back of a bag of coarse sugar. The results were delicious. The coarse sugar didn’t dissolve but instead lent a crunchy-sweet texture that was hard to resist. Those blondies weren’t exactly thick n’ hearty, but they rose appropriately.
This time, they didn’t rise at all, and the outsides became crispy while the insides were pretty close to raw. I mean, it still tasted damn good — butter and sugar and flour is a pretty fail-safe flavor combination — but it’s not pretty. Not at all.
Behold: Continue reading
Source: Healthy Cooking for Two
Serves 4 – 6
This recipe is so, so easy to make. If you can use a can opener, you can make this dinner in less than 20 minutes (minus baking time). The most time-consuming thing is chopping the green onions and cilantro, which are both delicious and worth the slicing time. The end result of this faux-lasagna is more like a corn pudding — the tortillas soften as they cook, almost disintegrating when you bite into them. The cheese and beans give this dinner some heft. If you’re not excited about the prospect of a delicious, amazing corn-pudding-casserole, you can use flour tortillas in place of the corn; you’ll get a more sturdy, quesadilla-like consistency that way. Continue reading