Sorry about the lack of posting, oh two readers of mine. Between the theater critics’ conference and general busy-ness, all I’ve had time to cook lately is clean-out-the-fridge pasta and scrambled eggs. To tide you over, I’ll share the recipe of a cocktail John’s been making me lately, basically a high ball meets Shirley Temple.
Entries from June 2008
June 20, 2008
Good combo
No real recipe here (particularly given half this meal is frozen pierogis) but sausage and peppers with pierogis on the side? YUM.
June 19, 2008
Chicken quesadilla
Sadly, I discovered I was out of propane when I made this, so this became more of a makeshift George Foreman creation than I would have liked. Still, who doesn’t love quesadillas?
June 18, 2008
Turkey and white bean chili
The flavors in this crock pot dish were very nice, but the chili was more watery than I would have liked. Cornstarch didn’t thicken quite enough – I think I used too much broth, but I wonder if there’s something else I could have done. Note: Many recipes I saw called for diced chiles – [...]
June 17, 2008
Homemade salsa
Had a tomato or two to use up, so it was salsa time. I’m actually not convinced I’ve made salsa before. This one could have used more kick (no hot peppers on hand) and was a bit watery, but I love the fresh taste.
June 16, 2008
Melon and prosciutto soup
I was really excited when I saw this recipe – what a great summer twist on a classic combination. Made it myself with some variation tonight with refreshing results.
June 15, 2008
Limeade with basil and mint
A refreshing drink we recreated after sampling in knife class – it’s a limeade of sorts that gets an added kick from mint and basil.
June 14, 2008
Caprese Pasta Salad
As you may have guessed, this isn’t so different from the caprese pasta I made last night. The addition of kalamata olives lends a great brininess.
June 13, 2008
Caprese Pasta: Yeah or Nay to America’s Test Kitchen?
I was watching “America’s Test Kitchen” the other day, and they talked about using the technique of cutting up supermarket fresh mozzarella into cubes and freezing them for a few minutes to ensure your pasta wouldn’t get super goopy.
I did this when making a twist on caprese (which had some of its own issues) last [...]
June 12, 2008
Spicy shrimp kebobs
Shrimp kebobs were the game plan for last night’s dinner. Since I had such good luck with my recent shrimp and beer recipe, I decided to incorporate similar ingredients into my kebob marinade.
