Fresh raspberry jam. Not the real kind, with the pectin and jar-sterilizing (remember the apple butter? *shudder*). It's a refrigerator version, made kind of like a pie filling, which means it's less of a headache but also has a much shorter shelf life. No matter, I'm sure I'll find plenty of uses for this tangy, technicolor delight.
Farro salad with tomato, basil, and pecorino cheese. I love farro, it's like risotto rice but a) chewier (especially when it is just a smidge underdone, woops) b) nuttier, and c) better for you. All wins in Chefty's book.
Chicken filled with arugula and proscuitto, with braised romano beans & garlic. Hard to see the beans here, but they're not exactly pretty so no loss. What they lack in beauty they make up for in melt-in-your-mouth taste. (Thank you, Zuni Cafe. Although, I should note that even though you told me do not substitute yellow romano beans--with no explanation as to why!--I used them anyway and they were just as good as the green ones.)
Yogurt biscuits. The recipe called for sour cream, but I only had yogurt. They turned out nice and fluffy with a good tangy flavor. I'll be experimenting with yogurt and baked goods again!
Here's one biscuit split open getting a dose of honey (and being subjected to my poor attempt at dramatic effect). I ended up serving these with fresh sliced peaches and a basil-cinnamon custard sauce.
Bruschetta in Chicago, courtesy of cooky-monster's fabulous grill, kitchen, and local market!
cooky-monster, ferocious, with peaches.
cooky's man, a pro grillmaster, tending to some pretty choice bbq pork. Oh for a grill and a deck to hold it! That's fine living.
Strawberries in June. I tried out an open face strawberry pie, the crust (made with almonds) was pretty good, but the filling was a bit of a berry overkill. Less is more with these babies.
Arugula salad with fava beans, pecorino cheese and oregano. Toothsome green goodness.So those are the summer highlights so far. It's peach and blueberry season (and I still have pounds of blueberries from last year) so surely those will find their way into the kitchen this month. I'll also be doing some testing with corn-based desserts for a friend who's doing a fundraising Iron-Chef-type event. Right now I'm thinking about ice cream, pudding, "candy" corn, possibly a pavlova filled with a corn custard and topped with berries...hit me with any inspirations you think of in your travels. A corn & fruit salad could be nice, too, with basil maybe? Mmm.