August 2019 update: I’ve maintained rather heroic levels of cooking. I’ve dirtied so many dishes, and mostly, thankfully, had many more successes. I’m updating the list of recipes and ideas as the season has changed, and so have the ingredients I’ve been cooking with. Hope you enjoy.
Iced matcha lattes
This is our afternoon pick-me-up for a gentle jolt around 3 p.m. I ordered our matcha from The Tea Smith, and I love their sweet vanilla version, which is just the right amount of sweet. For a latte in a pint glass, I use two tsp of the matcha powder, which I mix with one of these nifty Aerolatte milk foamers. Fill the glass about halfway with your choice of milk (I like oat, Matthew likes skim.) Fill the rest of the glass with water and add ice, if you like.
I really overcooked this salmon (it was bad, friends) but the rice I made with it is some of the best rice I’ve made. It turned out just perfect, and I used the leftovers the next day for a big batch of fried rice, which I ate for a couple of lunches throughout the week.
Years ago, I saw a recipe online for a super simple cauliflower Soufflé. I wrote it down and have since lost it. Here’s my latest attempt to recreate it.
I started with this recipe, and then added seasonings that I could remember from the old version. I ditched the parsley and added dried dill (fresh would have been better), and instead of Mozzarella, I used Parmesan. I also didn’t use heavy cream, as I didn’t have it, and I knew it wasn’t in the original recipe. I also added a fair amount of red pepper flakes, because I like the spice.
Crisp smashed potatoes with fried onions and parsley and my mom’s meatloaf
for the meatloaf:
1 lb ground chuck
1/3 c ketchup
2 t Worcestershire sauce
1/4 t coleman’s mustard
1/2 t dried minced onion
1/4 c panko breadcrumbs
salt and pepper
1 egg, beaten
Preheat oven to 350. Mix all ingredients together in bowl, and form into loaf shape in casserole dish. Top with a thin layer of ketchup. Bake for one hour.
Cod with tomato fennel sauce
A recipe from an old Food Network magazine:
2 T extra virgin olive oil, plus more for brushing and drizzling
1 onion, sliced
1 fennel bulb, trimmed, cored and thinly sliced, plus chopped fronds for topping
3 cloves garlic, two minced and one smashed
1 T chopped fresh oregano
1/3 cup pitted kalmata olives, halved
1/2 t red pepper flakes
1/3 cup dry vermouth or dry white wine
1 28-oz. can whole peeled tomatoes, crushed by hand
4 skinless cod filets
Heat the olive oil in a large skillet over medium heat. Add the onion, fennel and a pinch of salt and pepper, and cook, stirring until the vegetables are tender and just starting to brown, about 10 minutes. Add the minced garlic, oregano, olives and red pepper flakes and cooke until the garlic is softened, one to two minutes. Add the vermouth or wine and cook until it has completely evaporated, about three minutes. Add the tomatoes and bring to a boil, then reduce the heat to medium low and simmer until slightly thickened, about five minutes.
Generously season the cod with salt and pepper and nestle in the sauce. Cover and cook until fish is mostly cooked through, 6 to 8 minutes. Turn off the heat and let the fish finish cooking in the sauce, about three more minutes.
Divide the sauce and fish among shallow bowls, drizzle with olive oil and top with fennel fronds. Serve with fresh bread or garlic toast.
Ribeye and charred broccoli
For the broccoli: Cut a head of broccoli into florets and drizzle with olive oil. Season to your taste (I use garlic, salt and pepper) and roast in a 400 degree oven until broccoli is blackened and crispy.