I’m pretty sure I’m in a bit of a summer slump. I’ve been wearing the same short/t-shirt combo with birkenstocks for what feels like FOREVER and I feel like I’m somehow always sort of sweating. It’s a summer rut, I think. I’m not all that surprised it’s here; we’re close to August and the season has worn out its welcome a bit, amirite? We’re officially in those Dog Days of Summer.
The thing that still makes me excited about summer is scoring produce like sour cherries, bright yellow peaches and these super pretty red currants. There’s a small Armenian produce market not too far from my house and they always have some killer fruits and veggies.
I don’t go in there that often but whenever I do, I’m always being introduced to new-to-me types of plums and pears. (Last year I made this Sour Plum Brown Butter Upside Down Cake with sour plums I got there.)
Late last week I couldn’t keep my eyes off these currants. They were really beautiful and I figured their wonderful tartness would be awesome in a sweet clafoutis. I haven’t made one in a while but gosh whenever I do I wonder why it’s been so long.
For this recipe I teamed up with Almond Breeze, making the recipe ultra special because it’s completely dairy-free.
A large part of me (the sweaty part) despises summer, but this year I’m like super into it. I’ve been inspired to make all sorts of stuff. Also, I’ve embraced wavy hairs.
This shrimp ceviche might be my most favorite thing EVER. It’s inspired by the ceviche I always order at one of my favorite LA restaurants, Corazon y Miel. The chef there loooves Peruvian food, you can just tell. I believe he’s from somewhere in Central America and while people like to consider it a Mexican restaurant (and sure there are Mexican influences), it isn’t completely true. It seems like he takes some of his favorite Latin American flavors and sort of does a mishmash of them, creating his own unique takes on traditional dishes.
This drink is dedicated to all the peeps out there who wish they were on a beach in their bathing suit, sipping on a drink with an umbrella in it.
Doesn’t it seem like everyone and their mom is on vacation right now? I’m definitely not on vacation but that’s ok because I’m already planning next summer’s vacay. I found this little teeny apartment on the Amalfi coast where I plan on living out my obsession with The Talented Mr. Ripley. I plan on wearing little white sneakers with my bathing suits and drinking nothing but rose and eating grilled branzini all day–it’s going to be magical.
This week is going alright so far. I FINALLY scored some sour cherries (recipes coming soon!), I’ve been doing a ton of recipe testing for book stuff and last night I watched this woman from Real Housewives of New York throw her fake leg on the table. So all in all, I say it’s going pretty well!
Last week I had the great pleasure of making and eating this Corn and Chorizo Hash (with an egg on top, of course) for a very, very late lunch. There’s super spicy chorizo, fresh summer corn and potatoes cut into a small dice, which cuts down on the cook time, which also helps when you’re so hungry you feel like you might pass out. An egg on top was an absolute must because it’s the only way a hash story should end and because seriously what could be better than a drippy egg? A vacation, that’s what.
For the full recipe so you can recreate a delicious breakfast for lunch or dinner situation, go to PBS Food.
Tomorrow I’ll be back with a recipe that SCREAMS a good vacay moment.
This my “towanda!” sandwich. If you’re unfamiliar with what “towanda” is, I forgive you. It just means I might be older than you and/or you don’t memorize scenes from movies that were made in the 90s. Regardless of what the reasoning is, you should watch this scene from Fried Green Tomatoes.
Kathy Bates is having a rough go and these two cute girls take her spot and instead of saying sorry like normal humans, they make fun of her. Instead of finding another spot, she does what all of us wish we could do: she smashes her car into theirs…over and over again. Right now that’s my dream in life. Since I can’t do that because I’ll likely go to jail? (that’s assault, brotha (another 90s movies reference, I’m sorry), I’m eating awesome sandwiches like these!
I was born in the south and my family has lived there their whole lives but I don’t really consider myself southern, though I’m definitely southern-ish. I have a strong attraction to southern states, people and food. It was really no surprise that I went back to the south for college, North Carolina to be exact.
My first friend (and best friend ’til this day) at college was a svelte costume design major named Tre. We went everywhere together, including the cafeteria. Rumor had it that our school was just one grade above prison food, which as you know re: Orange is The New black is BAD. Naturally since we were in the south, they had pimento cheese at the salad bar. And everyday Tre would eat pimento cheese on white bread. EVERY SINGLE DAY. (I opted for cereal.) I honestly never touched the pimento cheese because if you think it looks a little scary now in my pictures, imagine how it looked at the ‘one grade above prison salad bar’. Rough.
I’m still recovering from one of the worst weeks ever (last week). I took the weekend to recover and spent it by drinking copious amounts of sparkling rose, having Chinese food with friends, getting my hair blow dried, watching The World Cup and seeing Boyhood (a must-see!). I feel a million times better. Alcohol and good food has a way to ease my pains.
I’m back in the kitchen this week to share some new stuff and even hopefully finally prepare for Ice Cream Week (ahh!). I’m starting with this recipe I made for PBS Food, Grilled Pineapple Margaritas. I’m not sure if there’s anything better than the flavor combination of smokey and sweet—it’s all up in this drink! Someone suggested that this could be made with rum instead of tequila and I say go for it. I have terrible/fun college memories with tequila so I’m not married to the idea of it being made with juuust this spirit. I say go rum!
Coincidentally I have another pineapple recipe that I’m making today and it involves the entire pineapple. The whole dang thing and I’m super excited.
I love sweet corn ice cream. Have you had it before? It’s sweet…and corn-y tasting. I’m at a bit of loss for descriptor words, forgive me. But you know what I mean! Almost like sweet creamed corn but with the texture of ice cream.
This is very similar, except that the texture is like a really good creme brûlée. When I worked my first restaurant job, we had a really bad creme brûlée on the menu; I didn’t care because my job was to dust the tops with sugar and burn the sugar with a blow torch. I was totally content with my small little job! I found it fun and satisfying.
If you make this recipe, try and find the most beautiful corn you can find. I found this super fragrant and sweet bi-colored corn at the market and was impressed with how flavorful it was. It’s necessary for the step of infusing the cream with corn and the chopped up chunks of cob.
The cream and corn hang out together for 30 minutes or so. I recommend giving it a taste and letting it steep some more if you think it needs it.
And then it’s pretty much just like normal creme brûlée. Cream is heated and tempered with egg yolks so no scrambled eggs occur. There’s a division of the custard and then it’s all baked in a water bath for 30 minutes or so.
I’m a bit on a grilling kick. I don’t own an outside grill so instead I use my big griddle that has a side that is like a grill pan. It’s almost like reversible sheets. Or reversible shirts, which were popular for a very short while in the 90s. I think they should come back because seriously, how useful! I also had a shirt that would change different colors if you breathed on it. I’m pretty sure it was supposed to work like mood ring but it failed completely.
Anyway, grilling…fruit. The two surprisingly go hand and hand, AND grilling cheese is an even better idea. The requirement is that the correct cheese be used. A lot of cheese can easily be coated in breading and fried but not many cheeses can be grilled. If you’ve never cooked with haloumi, I can assure you that it’s really really good and super easy to grill. It won’t get all melty and crazy, it’s really hard to mess up AND it’s delicious and salty. I love to pair it with something sweet and something smokey.