Ben’s working on a new design for me that’s going to slightly change the overall layout of my site. That being said, I’m no longer updating the sub-pages until he’s completely done with the switch. Nonetheless I’ve been cooking up a storm working my way through the 6 or so magazines I’ve collected over the last week or two. Here’s what I’ve been working on:
From Fine Cooking September 2007 No. 87
- Grilled Goat Cheese Crostini with a Tangle of Marinated Roasted Peppers- this was good… really good! The recipe calls for the goat cheese and peppers to top grilled bread rubbed with the cut side of a clove of garlic but I didn’t even bother. I just used sliced of fresh baguette. I got a lot of compliments on this dish and I would definitely make it again. I’ve never done roasted peppers on the grill but it was super easy to get the well charred that way and then I just left them covered for a while and the peels came right off. I left them whole in the fridge and sliced them the next day for lunch.
- No Cook Tomato Sauce with Cheese- At first blush, this dish didn’t blow me away but after eating a plate, thinking about the flavors and then adjusting the seasoning some I couldn’t stop eating it. It’s good as leftovers too. The trick is really ripe tomatoes (of which I have many… only 6 more to go I think I can make it) and good olive oil. I could eat this two or three times a week in the summer!
- Peaches & Cream Shortcakes- Another winner. I made the variation of the recipe calling for a tablespoon of Cointreau and it was incredible delicious. I also peeled the peaches before marinating them. The other trick is to make the biscuits and then freeze them. When we wanted dessert I would peel and slice the peaches, portion out some of the syrup I made in advance and stored in the fridge and bake the biscuit. That way everything was fresh and you can decide whether you have enough energy to whip the cream or not or just sub ice cream. Last night we just ate the biscuits which are delicious on their own.
From Saveur No. 104 September 2007
- Sloppy Joes- Ben says what the hell do you need a recipe to make sloppy joes for? This is comfort food for him but not something that we ate at home. I thought they were very tasty and I served them up on toasted buns that actually smelled of yeast and tasted like bread. I was like… what is this aroma.. oh, right, bread! Amazing! Ben thought the flavor of clove was too heavy but I thought the flavor was well balanced so as not to taste like ketchup-meat mash. Mmmm.
Still on tap to try is another recipe from Fine Cooking. I have half a dozen ears of corn itching to be made into a nice corn sautee from the latest edition. There’s one that calls for Canadian bacon? I don’t have any of that so I was thinking I might just sub in some kielbasa. What have you been working on?