I have to admit... I really do work less than I should in the summer. Living in the Northwest means a quick 3 months (if we're lucky) of REAL sun and a just enough heat to jump in the river and go swimming once in awhile... basically July, August and September. So here I am: enjoying summer, hanging out by the river, cabin cooking, readin' and chillin'... I put some good summer recipes below from my cabin visit. Trying to get back on the "Food Friday" tip and blog more in general. In the meantime...
GO ENJOY SUMMER!
GO ENJOY SUMMER!
| WATERMELON SALAD: Toss cubed watermelon with: Finely chopped bunch of Cilantro or Basil 1 shallot or 1 garlic clove finely grated Salt & Pepper CRAB-LEEK GNOCCHI: (Soooo delicious and easy!) 1 package of potato gnocchi (fresh, frozen or vacuum packed) 1/2 lb fresh or fresh packed crab block of parmesan cheese 2 lg or 3 med leeks FRESH thyme S + P Pot of Boiling water for the gnocchi Slice the leeks thin. you can go up to the green, just take off the harder outer parts. Wash well in a bowl of water after slicing to get out dirt. Grate about an inch (or more) of the parm with a small grater into a bowl Wash and pluck the thyme leaves until you have a nice sized handful Saute the leeks in a large skillet with butter and/or olive oil on med-low heat until they are soft and golden. Stir often. (covering with a lid will expedite this process) When the leeks are close to done, put the gnocchi in the boiling water. When they float to the top, scoop them out with a slotted spoon and add to the skillet with the leeks. Let sit in the skillet with the leeks until they get a bit golden. Add the fresh thyme, salt + pepper, crab and parmesan. Mix together for a min or two and serve with a green salad or green vegetable (like brussel sprouts!) | SOUTHWEST RICE: (Serve hot or room temp or cold) Cook 1 1/2 Cups of either brown or white rice according to the directions. (You can do this with quinoa too, but just make sure it's not overcooked and MUSHY) remove from heat. let it cool Meanwhile: Roast a red pepper and a green chile pepper right on the gas flame of your stovetop (or BBQ) until both are completely charred and black. (I you don't have a gas flame you can roast them in your oven on broil) Turn every so often. Put them in a paper bag and let cool for 5-10 min. Peel off the charred bits in the sink next to running water to get the charred skin off of your hands. Don't stick the peppers directly in the water because it washes all the juice and flavor off. DIce both the green chile and the red pepper, removing the seeds first. Heat a skillet with olive oil or butter. Saute: Shallot or garlic clove chopped fine 4-5 Scallions chopped - white & green parts. 2 ears of cut corn or a generous cup or more of frozen corn Roasted red pepper and green chile chopped 1 TSP of cumin seeds 1/2 TSP of cumin powder pinch of cayenne (if the green chile isn't hot) Generous amounts of Salt and Pepper Saute until the corn is golden and the shallots are soft. Toss this with the rice and some grated white cheddar (optional) and S+P to taste. Serve warm or cold. (If cold, toss with some olive oil just before serving. done! |
RSS Feed
