Thursday, August 15, 2013

In my kitchen, lately

I used to be much better with writing about what I've been cooking and the new recipes that I have recently tried. While I'm fairly certain that my lack of updates isn't keeping any of you up at night, I thought it was time for a quick update on what's been going on in my kitchen over the last few months.

I am no expert in the kitchen and my iPhone food photography is even worse, but I like sharing anyway. Thanks for indulging me.

First, the dessert that I made for my recent lake day with Lucy and our moms: Berry Fruit Tart with Lemon Curd.

There are many reasons why I'll make this recipe over and over again. But mostly this: it's delicious and it's SO EASY. I had a jar of lemon curd in my pantry so I didn't even bother making fresh lemon curd. (If I did, I would probably use this slightly healthier lemon curd that I made last year).

The puff pastry I used is pareve -- it can be eaten with either meat or dairy dishes per kosher rules -- so I could easily make a non-dairy lemon curd (the above recipe with kosher margarine instead of butter). It isn't easy to make a dessert to bring over to Lucy and Chet's when there is meat on the menu, so I'm really grateful to have found a standby.  

I tried these vegetarian tacos earlier this summer, hoping it would be a good option for a meal to bring over to Lucy and Chet's house after the baby was born. It was good. And at the same time I'm not sure I would make it again because I was pretty sick of it after a few days.  

So, I got this pasta recipe from an actual cookbook. ...I think. (This is why I shouldn't wait so long to blog about food.) Because I made a resolution to try recipes from legit cookbooks. And now I can't tell you what cookbook the recipe is from. So that's pretty lame. Farfalle pasta, snap peas, ricotta. Maybe some pepper. It was pretty simple.

I brought stuffed mushrooms as an appetizer for a family party. It was a Pioneer Woman recipe and obviously fantastic but also terribly easy. I'll make these again.

I know I've mentioned my favorite ricotta spread, like, 80 times over but have I ever told you guys how to make it? Basically, it's ricotta with diced up rosemary, fresh ground black pepper and honey. Stir it together. Slather it on just about anything. I especially like it on any sort of cinnamon raisin bread/English muffin/bagel. And straight off of the spoon.

Finally, here is a life tip for all of you: have a s'more this summer. You know the drill. Toasted marshmallows, graham crackers, chocolate. ALSO ADD NUTELLA.

You're welcome for changing your life.


Kari said...

It never occurred to me to look for lemon curd in a jar! That is brilliant because sometimes making lemon curd is just too much work (especially with some recipes).

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