Gosh, the summer has flown by. Was it the same for you?
This blog has fallen a little by the wayside… I’m still here, just less frequently and with fewer of my “own” recipes, especially now that I can save all my favorites to NYT Cooking. Even though I’m posting fewer recipes doesn’t mean I’ve stopped cooking…on the contrary, our kitchen remains an exciting and comforting place amidst the stresses of daily life.
Here’s a peek into what F and I have been cooking over the past few months, in no particular order.
Ottolenghi’s “Chickpea Saute with Greek Yogurt” — light and bright summer flavors went beautifully over rice with a rich and creamy Greek yogurt sauce on the side. Highly recommended and very easy to throw together on a weeknight.
Pasta with Zucchini, Ricotta and Basil, courtesy of David Tanis at NYT Cooking. Creamy and rich yet summery, thanks to lemon zest and basil.
Smitten kitchen’s takeout-style sesame noodles with cucumber. Simple and delicious — I made them when F was away at a conference and managed not to get too tired of them despite having them over the course of 4 meals in two days…
The Woks of Life’s Shanghai-Style Braised Pork Belly — it took 3 hours but was totally worth it for the melt-in-your-mouth texture of the pork belly in rich, sticky sauce. So so good. We will definitely make it again on our next leisurely weekend.
Non-photographed but just as tasty dishes:
- Melissa Clark’s Lunchbox Harvest Muffins (NYT Cooking) are moist and not dense at all, despite using only whole wheat flour. They’re packed with grated apple, carrot, and zucchini and made great afternoon snacks for F and me during the workweek.
- We made Martha Rose Shulman’s Spicy South Indian Cauliflower for the second time. F browned some cubes of paneer cheese to add in and I made naan bread to go on the side.
- I had always wanted to try making bircher muesli and finally did this summer. I used Nigella’s “basic bircher muesli” recipe and it turned out exactly like I’d hoped. Last week I made a double batch, which got us both through two weekday breakfasts.
- These blueberry pancakes are SO FLUFFY, thanks to whipping the egg whites before folding them into the batter.
- Rather have blueberry muffins? I made some of those, too: Call Me Cupcake’s blueberry lemon muffins were just right and didn’t even need the cardamom topping, in my opinion.
What have you been cooking?
- One Year Ago: Pesto & Zucchini Galette
- Two Years Ago: Green Power Frittata and London Running Culture
- Three Years Ago: Kyiv Half Marathon 2012
- Four Years Ago: Moist Apple Hotcakes and Simple Applesauce — apple season is arriving!
- Five (!) Years Ago: “‘The time has come,’ / The Walrus said…” and Weekend in D.C.