Great list!
I missed those cod cakes – have some cooked salmon that I’m fed up of, going to try it out!
I have been trying out Caesar salad dressing variations, will now add jalapeno and chipotle to the list! And you have me thinking thinking that some zhoug mixed into ranch or caesar would be a quick and delicious cheat too – I already do that with yogurt as a dip.
What do you use instead to thicken your romesco / for texture? I have some hazelnuts I was thinking of using for a variation.
Those cod cakes are terrific. I ended up using raw fish (didn’t poach), which worked great. Cooked salmon should also work well. My write-up is here.
I’ve been playing with add-ins to Caesar dressing also. One I like is lime juice, for a Tex Mex Caesar (got the idea from prior COTM Bar Ama). For my taste, anything with some heat to it is a winner in both the Caesar and the ranch dressings.
I took a package of the romesco out of the freezer today, intending to use it with dinner on Tuesday night. I’ll try to remember to post a photo of the texture as I made it. The ATK dish I’m attempting to approximate on Tuesday calls for a soupy romesco (with added beans), so my results may not be as thickened as you prefer.
I usually use romesco with roasted veg, or as a dip (interchangeably with muhammara). Look forward to your Tuesday prep!
I’m curious about local miso now!
And YES to miso butter in all applications!
I do love trumpet / king oyster mushrooms (pretty much every way) with soy butter and miso butter, and you may enjoy them yakitori-style with tare sauce (soy plus some sweetness plus aromatics) – that may be my favorite.
I’ve made these oodles of times.
I just tried and liked a Rachel Roddy Risotto that’s a little bit different and I made a few changes.
Here are the ingredients:
4 medium Zucchini
6 1/3 cups vegetable broth
Olive oil
2 Tablespoons unsalted butter
2 shallots, peeled and finely diced
2 cups carnaroli rice
1/3 cup mild goat’s or cream cheese
¼ cup parmesan, grated
Finely grated zest of 1 unwaxed lemon
I only had 3 medium zucchini so grated 1/2 and sliced the other 1/2 with mandolin (and cut resistant glove!) then pan fried well done in olive oil. I’d have liked more of these fried zucchini pieces. Instead of vegetable broth, I used 2 heaping tablespoons of Chicken Better than Bouillan for 6 1/3 cups of water. I added 4 cloves of garlic (used garlic press) when I added shredded zucchini, added about a cup of dry vermouth after toasting the rice and added a big pinch of saffron. Also, I doubled the goat cheese (could hardly taste it) and doubled the parm. The lemon zest was a nice addition. Next time I’ll add chopped chives at the end.
Mine wasn’t as soupy as hers. It even tastes great reheated in the microwave.
That recipe with your changes A+
Well our French Oyster mushroom producer is married to a Japanese woman who makes Miso made with locally grown soybeans and soft Tofu !!! GREAT luck !
How did I forget:
Though I’m not generally a big fan of tofu, fresh, soft tofu has been delicious when I’ve encountered it. We had some recently as a banchan at a home-style Korean place – similar to this recipe:
This Sicilian Sweet and Sour Cabbage went over well at our place.
Lots of nice dishes in the Sicilian thread. Unfortunately I’ve only made most of the Sicilian recipes I posted about once so far.
I’ll post the recipes for the ones I make another time over the next 7 weeks.
Here are some photos of the romesco after thawing. I made this at the end of gardening season when I was desperate for handling the last of our produce, with no more canning jars available and no energy for big projects. It was a great way to handle all the extra vegetables. You basically roast everything on a sheet pan and blitz. I’ll be adding tarbais beans for dinner tonight and serving with a little pasta. If warranted, I might thin it down with a little bean water.
I’m gonna have to take back half of what I said about the romesco. I did add the almonds - as soon as I tried a bite I could tell. I am certain I did not add bread, however.
I made the lemony shrimp and bean stew last night and am enjoying the leftovers for lunch right now. Tasty and uses ingredients I always have on hand.
It’s a favorite at casa lingua, but not “new” to us for this year.
Twice-baked cacio e pepe potatoes (What Goes With What) - made these 3x in the 3 weeks I had the cookbook from the library. Recipe in the CNN review of the cookbook.
A salad with grains, apple, pomegranate, and pistachios - original recipe with farro, I made with wild rice. From Diane Morrisey’s cookbook You Got This but also posted on her Facebook page (search for “Diane Morrisey Farro, Pomegranate, Apple and Pistachio Salad“; I can’t seem to post a direct link). This was a perfect summer lunch and is very adaptable.
This looks like it, though without the name of the author.
Let’s see if this fb link works:
