Month: July 2018

Raspberry Cobbler

In my opinion, this is the perfect summer dessert – almost no hands-on time, can bake while you’re eating a meal or doing literally anything else, uses summer berries, goes well with ice cream, etc, etc. And for almost no effort, you get a deliciously caramelized lid, and jammy berries, and something that seems like it took a lot more effort than it did. You’ll be making this weekly, just because you can.

Raspberry Cobbler

Serves 8-10
Hands-On Time: 10 min
Total Time: 1hr 20min


Ingredients

1 lb raspberries
1 cup whole milk or half and half
1/2 cup (1 stick) butter, melted
1 cup + 1/4 cup sugar
1 cup flour
1/2 tsp salt
1 1/2 tsp baking powder


Preheat oven to 350 degrees and grease an 8×8 baking dish dish or 9-inch round cake pan.

Whisk together the flour, 1 cup of the sugar, baking powder, and salt in a large bowl. Slowly whisk in milk until combined and mostly smooth. Whisk in melted butter until combined. Pour into prepared baking dish. Scatter raspberries over the top of the batter. Sprinkle remaining 1/4 cup sugar evenly over the top.

Bake for one hour. The berries should sink to the bottom of the batter and the top should be golden brown and have a firm crust. Allow to cool 10 minutes before serving with ice cream or whipped cream and additional berries.


What I Cooked Last Week (7/22)

Decided that these posts make more sense as a retrospective – I can share what I cooked, what did and did not work, and let you know if I made any adjustments. It’s also, unsurprisingly, a lot easier to add pictures this way!

Last week was a very short one cooking-wise – my birthday was Wednesday and I let someone else (my mom) cook for me, although I did make myself a second birthday cake and have no regrets. Then, on Thursday, Kyle and I headed up to Vancouver, B.C. for the weekend and proceeded to eat and drink our way through the city. Everything was SO GOOD. Question for you all: would you be interested in city food guides/recs for places I’ve been?

Anyway, without further ado, here’s the roundup for last week!

Monday

I can’t and won’t stop cooking with primarily zucchini and summer squash these days, so Monday I tried out Smitten Kitchen’s Zucchini Fritters. She describes them as “zucchini latkes” and it’s spot-on. If you use a food processor to grate the zucchini (I use a slightly older version of this one from Cuisinart) it’s amazingly quick and easy, neither of which are words I typically associate with traditional latkes. I punched up the sour cream sauce she recommends serving atop the fritters with a bit of extra garlic, and am considering making a bit of a sour cream aioli in future renditions.

fritters

I also whipped up a batch of basil almond pesto and stuck it in the freezer, recipe in the works!

basil almond pesto.jpg

Tuesday

Had a gluten-free friend over for dinner on Tuesday, so I made my fave Weeknight Rice Noodles with Meatballs and subbed Tamari for the normal soy sauce. My friend had gone blueberry picking earlier in the day and brought a bunch of berries and whipped cream for dessert, which was *chef’s kiss*.

rice noodles

Wednesday

My 26th birthday! Like I said, I let my mom handle the dinner cooking, but I couldn’t resist making myself Smitten Kitchen’s Tres Leches Cake. I, of course, added the optional rum to the milks mixture. I’d been planning on making this for Kyle’s birthday back in April, but it’s a two-day process, and we got busy, and… never happened. So glad I finally got around to it, because it’s delicious. I served it with sliced strawberries.

tres leches.jpg

I have a full week of cooking coming up (desperately needed after previously mentioned food tour of Vancouver), so look for a lot of zucchini dishes and a couple new recipes in next week’s post!

Weeknight Rice Noodles with Meatballs

Weeknight Rice Noodles with Meatballs

Serves 4-6
Hands-On Time: 30 min
Total Time: 30 min


Ingredients

Sauce
2 1/2 cups beef broth
1/2 cup soy sauce
1/4 cup rice vinegar
1 TBS grated or minced ginger
2 TBS sesame oil
2 TBS honey
2 tsp chili oil

Meatballs
1 lb ground beef
3 tsp onion powder
2 cloves garlic, minced
1/2 tsp red chili flakes
1 tsp salt

Assembly
16 ounces rice noodles
1 lb mixed sliced mushrooms of your choice (I like to include at least some shiitake)
4-5 baby bok choy, halved
Bunch scallions, white/light green parts thinly sliced, dark green parts roughly chopped
Vegetable oil for frying meatballs


Cook the noodles a minute or two shy of the package directions. Drain and set aside in a large bowl.

Whisk all of the sauce ingredients together in a medium bowl. Set aside.

Combine the ground beef, garlic, onion powder, salt, and red pepper flakes in a medium bowl. Shape the mixture into about 16 meatballs (1 1/2 inches across). Heat vegetable oil in a large pan over medium-high heat. Cook the meatballs in the oil until browned and mostly cooked through, about 7-9 minutes. Transfer to a separate plate or bowl. Add the mushrooms to the pan with vegetable oil and meatball drippings and cook until browned. Add bok choy and sauté until tender, about 5 minutes. Add the dark green parts of the scallions and cook another 2 minutes. Add the vegetables to the bowl with the noodles.

Add the broth to the pan and simmer until slightly thickened, about 8-10 minutes. Add the meatballs in for the last 2 minutes of cooking, turning occasionally. Pour the meatballs and sauce over the noodles and vegetables and toss to combine. Serve topped with the thinly sliced scallions.

Note: If you’d like the sauce to be slightly thicker, whisk together one tablespoon of sauce with one tablespoon of cornstarch and combine with remainder of sauce before simmering.


Zucchini Remix

I’m of the firm opinion that you can never have “too much” zucchini, because I love cooking with it. But it’s true that the sheer volume of zucchini and summer squash in general can get a little overwhelming for even the most ardent zucchini-lover this time of year. I’ve thrown together a list of some of my favorite recipes involving zucchini and summer squash to help you make the most of summer’s abundance – and if you’re a Spoonfull Farm fan or CSA member, this should get you even more excited about what’s on tap, produce-wise. Summer squash/zucchini are more or less interchangeable for all of these recipes – my fave is a combo so that you get all the nice yellows and greens together.

  • Ratatouille – I still need to write up my own recipe for this classic French dish, but this one is reasonably similar. If you can start with a base of homemade pasta sauce or home-seasoned tomato purée, that’s ideal, but store-bought will work in a pinch. Serve over polenta, with crusty French bread, with rice – lots of options to keep this one feeling fresh.
  • Summer Fridge Frittata – A multi-veggie whammy – use up Kale, Zucchini, and scallions, and a whole dozen eggs if you’re also blessed with farm fresh eggs this time of year.

frittata

  • Zucchini Carpaccio Salad – It’s easy to use up a whole bundle of zucchini when you make them the star of a salad! Zucchini ribbons with a little arugula, a lemon-y vinaigrette, and some parmesan make a perfect side or hot-weather entree.
  • Grilled Zucchini Ribbons with Pesto and White Beans – I made this last week and already desperately want to make it again. So simple and quick, and delicious with a side of grilled bread. This would also definitely work with any type of pesto – I used a garlic scape one the last time around, but next time will likely use a basil-based or carrot greens variety. Did you know pesto freezes pretty well too, for up to a month or two? Just something to think about.

zucchini ribbons.jpg

  • Zucchini Bread – On the sweeter side of things, there’s always the go-to of zucchini bread. Loaves freeze well, so you can make a bunch now and be enjoying it way after peak zucchini season. I’d recommend topping your loaf with some cinnamon sugar for an extra-crunchy lid.
  • Zucchini and Ricotta Galette – Don’t be intimidated by pastry dough. It’s not out to get you, and people are really impressed when you make something with it. I’m very pro-galette, and this summery one has already been on my table this month. A fun variation on this might be swapping half of the ricotta called for with plain or herbed goat cheese, especially if you aren’t a huge ricotta fan – I’m definitely doing that next time I serve this up. (I ended up making a modified version of this with mascarpone, which I personally much prefer – check it out!)

ricotta galette.jpg

  • Herbed Summer Squash Pasta Bake – I add lots of lemon to this, more than called for, and love love love it. Usually on heavy rotation through the summer months. Also freezes quite well.
  • Burst Tomato and Zucchini Spaghetti with Avocado Sauce – If you have a spiralizer lurking in a kitchen cabinet somewhere, this is a great way to get some use out of it. I’m not big on swapping veggies for pasta, but in this recipe it works great and is a fantastic way to eat an entire bowl of vegetables for dinner if you’ve been feeling like your diet mostly consists of rosé and grilled pizza these days (not that I’m familiar with that feeling, ahem).
  • Baked Zucchini Parmesan – You can follow the linked recipe, or just use zucchini in place of eggplant in your favorite eggplant parmesan preparation. Or even a zucchini parmesan sub sandwich. Mmmmmm. Welp, guess I know one thing I’m making next week.
  • Herbed Summer Squash and Potato Torte – Incredibly easy and hands-off. Just slice up the potatoes and squash (sooo easy with a mandoline!) and bake for a long time. I recommend the cast-iron pan method, which seems even less fussy than the normal preparation. This would be great with a blanket of shredded cheddar between the layers during the colder months.
  • Zucchini Fritters – These come together really quickly, and are great after a long day when you don’t really know what you want to eat, and don’t really want to cook, but you would rather avoid takeout. These could also make a great appetizer for a dinner party if you made them a tiny bit smaller.
  • Crispy Baked Zucchini Fries – I’ve made these fries from Chrissy Teigen’s book, Cravings (which deserves a whole post of its own one of these days, maybe in honor of her second book release), and they’re amazing. I’ve served them alongside her fried halibut sandwiches, but they’re a great sub for fries with any dish. I’m partial to dipping them in ranch.

 

Mashed Garlic Butter Carrots

These are reminiscent of a savory preparation of mashed sweet potatoes, plus you get to use up a big chunk of summer produce in a somewhat novel way! Serve these with anything you’d normally serve with mashed potatoes for a tasty, colorful twist.

Mashed Garlic Butter Carrots

Serves 4-6
Hands-On Time: 15 min
Total Time: 30 min


Ingredients

2 lbs carrots, peeled and chopped
2 cloves garlic, peeled
4 TBSP unsalted butter
Salt to taste + for cooking water


Bring salted water to a boil in a large stockpot. Once boiling, add carrots and garlic and continue to boil until fork-tender, about 15 minutes.

Drain the carrots and garlic and place in a medium bowl with butter. Using a fork or potato masher (I use this one from Williams-Sonoma and like it) mash the carrots and garlic together until they’ve reached a mostly smooth consistency. Season with additional salt to taste.


Carrot Top Chimichurri

Hate food waste? Same here. That’s why I’m always so excited to learn new recipes for things that would otherwise be considered food scraps, like beet greens and carrot tops. This carrot top chimichurri has a more earthy, vegetal taste than the normal parsley and cilantro variety, but it’s just as delicious and a great way to keep one more thing out of the trash or compost bin. Serve it with steak, use it as a marinade, or do whatever else you would do with regular chimichurri!

Carrot Top Chimichurri

Adapted from Bon Appetit

Serves 4-6
Hands-On Time: 15 min
Total Time: 20 min


Ingredients

1 cup finely chopped carrot greens from 1-2 lbs of carrots
1 small to medium shallot, minced
3 cloves garlic, minced
3/4 cup red wine vinegar
1/2 TBSP crushed red pepper flakes
2 tsp finely chopped fresh oregano
3/4 cup extra virgin olive oil
1/2 tsp salt + to taste


Combine shallot, garlic, red pepper flakes, and salt in a small bowl. Cover with the red wine vinegar and let sit for 10-15 minutes.

Add the chopped carrot greens and oregano to the aromatics and vinegar mixture and stir to combine. Whisk while slowly adding the oil. Add additional salt to taste.

Optional: You can serve the chimichurri as-is at this point, but I like to take an immersion blender (I use this set from Cuisinart and love it, but you can also get a standalone immersion blender) and give it a few pulses. It shouldn’t be smooth/creamy, but it’ll be a little finer than just chopping will normally get it.


Sous Vide Steak with Chimichurri

I’m obsessed with cooking steaks sous-vide. It always turns out perfectly, you can set it and forget it while you prepare the rest of dinner, and it’s overall less messy. Yes, you still need to use a pan or grill to sear the meat before serving, but the pan gets less dirty than it would if you were fully cooking the steaks in it. Topped with some carrot top chimichurri prepared while the steaks were cooking away with no effort by you? Mmmm. Perfect. I use and love Joule Sous Vide by ChefSteps (I am generally wary of IoT and bluetooth connected appliances, but the app has SO many cool cooking guides and the machine works fantastically) but there are a lot of great options out there.

Sous Vide Steak with Carrot Top Chimichurri

Serves 4-6
Hands-On Time: 25 min
Total Time: 1hr


Ingredients

2 lbs sirloin steak
1/4 cup + 2 TBSP extra virgin olive oil or butter
1 1/2 TBSP kosher salt
One batch of Carrot Top Chimichurri


Place steak in a gallon sized, freezer-safe zip-top bag and add 1/4 cup of the olive oil or butter and the salt. Cook according to directions from whatever sous vide mechanism you’re working with.

Once the steak has finished cooking, heat a large pan with the remaining olive oil or butter over medium-high heat. Sear the steaks for 1-2 minutes per side, or until the meat no longer sticks to the pan and has a nice brown crust.

Remove the steaks from the heat and let rest for 10 minutes before slicing. Slice and serve topped with the chimichurri.


 

Linguine with Prosciutto and Breadcrumbs

A few weeks ago, NYTFood published a list of quick and easy summer meal ideas by Mark Bittman. I made one of the suggestions while rushing to get out the door to the airport, desperate to avoid overpriced and meh airport and airplane food. It came together like a dream, even allowing for elaboration and personal touches. Keeping the garlic roughly chopped allows it to get soft and roasty, and the crispy prosciutto adds a nice crunch. Here’s my dressed-up take on Bittman’s excellent suggestion.

Pasta with Prosciutto and Breadcrumbs

Adapted from #14 on this list of summer meal ideas

Serves 4-6
Hands-On Time: 15 min
Total Time: 15 min


Ingredients

1 lb linguine
1 1/2 cup panko breadcrumbs
3 cloves of garlic, peeled, crushed, and roughly chopped
3oz prosciutto, roughly chopped
Juice from 2 large lemons
2 TBP butter
1/4 cup + 2 TBP extra virgin olive oil
1 tsp crushed red pepper flakes
Salt for pasta water
Basil for garnish


Cook pasta according to package directions in heavily salted water. Drain, place in a large bowl, and toss with 2 TBP of olive oil and the lemon juice.

In a large pan, heat the remaining olive oil and butter over medium heat. Add the prosciutto and cook for about one minute. Add the garlic, breadcrumbs, and red pepper flakes and cook until the breadcrumbs are toasted and the prosciutto is crispy.

Pour the breadcrumb and prosciutto mixture over the pasta and toss to combine. Serve with basil leaves and lemon slices for garnish!


What I’m Cooking This Week – July 15th

I’m back from a long weekend in Montana and ready to cook! Lotta produce coming your way again this week, along with a birthday cake for… me (yes, I make my own birthday cakes).

Monday

It’s a million degrees in Seattle and my CSA box has all sorts of summer squash. Grilled Zucchini Ribbons with White Beans and Pesto from Smitten Kitchen is on the menu tonight, accompanied with some grilled bread! I’ll be using the last of my garlic scape pesto that I made and froze last month in lieu of making a new batch as called for in the recipe.

Wednesday

I’ll be serving up Steak and Mashed Carrots with a Caprese Salad. Recipes to come!

Friday

Ending the week with Taco Friday 🤔 and these amazing Buffalo Cauliflower Tacos from Pinch of Yum. I’ve made them before and they are SO TASTY. I recommend you try them out this weekend with a nice marg to accompany them.

Birthday Cake pt. 1!

Trying to decide between one of these cakes for a birthday bbq:

  • This Peaches and Cream Cake from Smitten Kitchen (my version will feature fewer bunnies, probably)
  • Pink Lady Cake – ’tis berry season, after all
  • Classic Funfetti Cake minus the box-mix taste
  • Literally ANY of the cakes from the Brave Tart cookbook by Stella Parks

Go forth and enjoy summer produce while it’s here!

No comments

Favorite Roasted Broccoli

In my opinion, there are few better ways to prepare and enjoy vegetables than roasting them. You can roast pretty much any vegetable and it’ll turn out crispy and delicious with just some oil and salt. But it’s so easy to elevate your roasted veggies with just a few extra ingredients and make them, dare I say, crave-able? This tangy, salty broccoli with a bit of bite from the crushed red pepper goes great as a side with anything, and I could probably eat a whole pan of this for dinner and call it a day, especially with a generous sprinkling of parmesan cheese.

chopped_broccoli

Favorite Roasted Broccoli

Serves 2 as a side
Hands-On Time: 10 min
Total Time (if chilled): 30 min


Ingredients

2 heads of broccoli (can sub romanesco or cauliflower as well)
1 TBS salt
1/2 tsp of red pepper flakes
1 tsp garlic powder
1/4 cup extra virgin olive oil
Juice from one large lemon


Preheat your oven to 425°F and line a baking sheet with foil.

Chop up the broccoli – get the florets separated from the stalk, and cut the stalk into ~1 inch pieces. Check out this tutorial from Gimme Some Oven for more detail.

In a large bowl, combine broccoli pieces with remaining ingredients and toss to combine. Spread evenly on the prepared baking sheet. Roast for 20 minutes or until tender and slightly charred.


 

whole_broccoli