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.
11 comments:
OMG, Cheftylass, I don't know where to start!
First of all, I definitely will be making some technicolor jam of my own.
Second, it was so great to see you! Chicago misses you greatly. As a note to the peaches photo, we did finally consume them post-grilling. (Cheftylass inspired such a bountiful and delicious cooking fete, that we didn't have room for dessert!) Turns out we had them topped with whipped cream, raspberries, basil and sea salt. It was superb.
Third, I honestly can't picture a strawberry pie with too much strawberry goodness, but it's been a while since I've had a really divine strawberry.
And, we've kept up use of sunflower sprouts. Delish. Thanks for introducing use to those!
Too bad I had to miss the peaches, I am so going to try that basil/salt combo, though!
I tried some purslane in my salad this week--if you see any of that at your market you should get some. It has a good tangy bite and it is very rich in omega-3 to boot.
EXCELLENT FOOD CREATIONS-AND GREAT PHOTOGRAPHY- ARE YOU A PROFESSIONAL CHEF ?
Yes Chefty...are you a professional:)
I finally tried the purslane, and indeed it was delicious. It was a simple salad with a citrus vinaigrette. Unfortunately, I doubt I'll put it in my regular rotation, as prepping was pretty labor intensive. Do you pick off the tender parts or do you just run a knife over the bunch?
Hey cooky,
For a more delicate garnish, you can pick off the purslane leaves, but for a salad you can just run your knife through the whole lot. Citrus vinaigrette, mmm.
I had some delicious corn empanadas for dessert at Moxie a few weeks ago. They were a lovely mix of sweet and salty, served warm.
I had some delicious corn empanadas for dessert at Moxie a few weeks ago. They were a lovely mix of sweet and salty, served warm.
Mmm, corn empanadas sound amazing. Last night on TV I watched a concoction of grilled corn and grilled figs. Sounds good, yeah?
Where oh where has my Cheftylass gone? Where oh where could she be? With her beans cut long and her ribs cut short, where oh where could she be....
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