Bitter melon was our CSA adventure of the week. It’s an ugly if cool looking veggie. I asked for Twitter suggestions about it, and a friend said to saute with mustard seed, turmeric and chili powder. I took that advice, while adding a few touches. Tasty preparation, but the veggie’s bitterness is still a bit of an acquired taste for me (that I haven’t yet acquired).
Monthly Archives: August 2011
It’s been a C.I. kind of week. I was excited to see a fairly straightforward recipe for miso glazed salmon in their summer cooking edition. It was really tasty (plus we got a really nice piece of salmon), though the salt fiend in me found it slightly sweeter than I wanted. Pictured with basil jalapeno rice and sauteed bitter melon with squash (recipe to follow).
For Meatless Monday, I decided to try out this Serious Eats recipe. Kind of a mixed bag. It was tasty, but there were a couple issues that I think could have been solved by a clearer recipe (for example, one that better indicated size of fritter and length of cooking time – mine came out a little raw in the center). I also found myself craving a sweeter sauce to go with them, perhaps a sweet chili sauce? That said, a fun way to shake it up for MM.
Due to the pseudo-hurricane, we’re staying in today and possible tomorrow, which puts me in cooking project mode. This potato salad, which I’m saving for tomorrow (hope it keeps), was inspired by a recipe I saw in C.I. (and by the fact the purple potatoes we got in the CSA were looking a little rough). I had a lot less potato than the recipe called for, so I tried to adjust accordingly.
This recipe is almost too easy. My inspiration: the cognac mushrooms they put on top of some of the burgers at Ray’s.
Rochelle’s blog entry over the weekend made me in the mood to have a picnic – particularly when John came home from out of town. Circumstances ended up not making that a possibility for us (much like for Rochelle), but we still enjoyed the same food the next day, along with some brandied mushrooms and onions (recipes to follow; charred corn salad also pictured).
I followed Rochelle’s recipe here fairly closely (had a little less chicken), except I swapped in panko for cornflakes.