Thursday, July 28, 2011
My friend Katy is visiting for the week, and I took her to the Sunday farmer's market where we found squash blossoms! We picked some up to experiment with and made it to go along with last night's dinner. We stuffed the blossoms with either goat cheese or an herbed havarti and for a few of them I added a little bit of prosciutto. Then we dipped them in an egg wash and rolled them in corn meal and fried them each blossom in a inch or so of olive oil for about 15-30 seconds, each blossom. They turned out delicious! The corn meal gave it a nice crispy crust but then it was soft inside, and the goat cheese ones were especially, deliciously gooey. The blossoms were a little more than I would spend on a regular basis, but definitely an interesting curveball to throw at a (small) dinner party.
Saturday, July 23, 2011
A couple weeks ago I made coconut scones, and then I had all this leftover coconut milk. So of course, I went straight to FoodGawker, as I always do, and found this recipe for corn on the cob cooked in coconut milk seasoned with chili powder. Done. I love corn on the cob, and it's summertime so it's delicious right now. I picked up a package of already husked corn from Trader Joe's, marinated the corn for about an hour in about a can of light coconut milk, some heavy dashes of chili powder, a little salt, a little black pepper, then popped it in a 425 degree oven for 30 minutes. It was a hit with me and my roommates. So if you're getting a little bored with your boiled corn on the cob or grilled corn on the cob, I highly recommend this recipe.
Monday, July 4, 2011
I do still exist, and Sarah Michelle does too. And sometimes I even cook. And I she sometimes does too. But I didn't make the items in this picture above. That's a Snack Slate from JaxKitchen, where I ate a few weeks ago with my friend Vanessa. This was the most delicious little board of food ever. And dinner was pretty good too, but the Snack Slate was probably my favorite part of our meal. I'm hoping I'll make it back to blogging recipes and my cooking adventures soon. JaxKitchen is a local Tucson restaurant, and it's also got a sister restaurant called The Abbey, which has delicious corn hush puppies with a pepper jelly.