We’ve been eating garden vegetables. A LOT of garden vegetables. Sometimes a person should take a break from all that roughage. Pizza is good for that. Also, when the Seattle summertime temps soar into the high 68’s, it’s nice to cook outside on the grill, so as not to overheat your kitchen.
Press out your pizza dough and shape it. Meanwhile, set onions to carmelizing on the stove top in some olive oil. It’s handy to put the dough on a pizza peel that’s been heavily dusted with corn meal. Paint on some olive oil, then top with the onions, goat cheese, some fresh thyme chopped up roughly, and some kalamata olives. Carefully slide it onto your grill, and close the lid. It will cook quickly.
I love the fruits of summer! And tho drinking your peaches is very nice (see the peach margarita post), it’s not respectable to just drink your dinner. Hence – this great dish courtesy of Mark Bittman and his awesome cookbook Kitchen Express.
Pat your fish steak gently with olive oil, salt and pepper. Grill it on your grill. Chop up peaches, tomatoes and a bit less red onion, and mix them together with cilantro, lime juice, salt and pepper. Put the fruit salsa in a bowl, put the grilled fish on top, and be happy it’s summer.
We went to the farmer’s market and picked up a beautiful, orange kabocha squash. And, there’s lots of sage in the garden. Time to make ravioli!
Cut the kabocha in half, remove the seeds, and put it face down on a parchment paper-lined cookie sheet. Roast at 350 until it’s done. No need for olive oil. It’ll be just fine.
Scoop out the meat, and mix it with ricotta, fresh diced garlic, nutmeg, an egg, and salt and pepper.
Then roll out the pasta into sheets. Put the first sheet on a cookie sheet that’s sprinkled with semolina flour. On top of the pasta sheet, put a saran wrap sheet. then put semolina flour on top of that, pasta sheet next, then more semolina, etc. Put it in the fridge for 30 minutes.
Lay out a sheet of pasta, put a dollop of filling on it, an inch and a half apart, run egg wash around teh whole dollop, and put the second sheet on top. Then seal it and run your roller over it. Make it into the little squares.
It’s our first garden harvest of the spring — swiss chard, chives oregano, and parsley. Plus, the fish order from Surfin’ Seafood is in.
Drizzle olive oil, salt and pepper over the salmon, and sprinkle with some fresh chopped chives.
Do the same with some quartered red potatoes (minus the chive sprinkling). Barbecue the potatoes, and while they’re still hot, sprinkle parsley and chives over them, and stir in fresh garlic.
Then toss the salmon on the grill, skin side down, on medium heat, for 7-10 minutes depending on thickness.
Right at the end, coarsely chop the swiss chard. Saute shallots, garlic and onions with a little butter over medium heat, and just as the scent of the garlic and shallots comes out, add the swiss chard. Stir rapidly, at the same time squeezing lemon juice over the pan. As soon as it wilts, you’re ready to serve!
I love mark bittmans quick, delicious, simple recipes. This one is ludicrously straightforward. Perfect for when you come home from walking the dogs and want a fast dinner.
Boil two cups coconut milk and four cups chicken broth. Toss in green onions, some smashed garlic cloves, a chopped Thai chile pepper, some soy sauce, fish sauce, and hoisin. Add a pound of seafood. I used shrimp and cod. Boil until fish is done, about 3 minutes. Serve over rice noodles, and garnish with cilantro and lime.