This is a classier version of dipping pizza into ranch dressing. It’s the same idea! Something Italian being smushed together with someone southern and very very American.
I was about to call this a high and low but that would insulting to ranch dressing. If these two were people, yes, they’d probably grow up quite differently. They’d be going to different schools, wearing different types of clothes, speaking different languages but they’d both agree on this: anything fried dipped in ranch dressing is a big, gigantic WIN!
Flying while being on the internet has alway felt like magic to me. I can’t be the only one. When I think about it really hard I’m like, WHO MAKES THE INTERNET WORK?! What does it look like in physical form. How does it even work. Maybe this sounds dumb (probably does) but as a non-engineer it all feels like it just exists in the ether and happens on its own. (I’m not stoned, I swear.)
Now, about this bowl of corn. This is proof that seasons can play wonderfully together to create something warm and cozy. Corn is still around, it’s at the stores and at the farmer’s markets, but not for long. And squash seems to be popping up (!!!) and out of all the squash varieties, spaghetti squash is one of the first to appear.
3. My pager from childhood. My most used pager codes: 143, 80085, 123
4. A sweet note Joshua wrote me a few weeks ago
5. All carbs. Especially bagels.
So naturally, cream cheese is also very important to me. I’ve been wanting to make homemade cream cheese 4evrrrrr. I’m so glad I finally bought da stuff and decided to do it. It definitely took me a few times to get it exactly right. I ended up buying this animal rennet from Amazon. They also have vegetable rennet.
Is putting cheese on vegetables a recipe? Sorta not. This is more of an idea…but it’s a good one, that’s why I’m sharing it with you.
I guess you could say I’m currently a raclette enthusiast. (A few months ago I made these raclette collard green thingy-ies.) This is super simple. Here are a few important things about this sorta-recipe:
1. The asparagus is grilled. That char is everything in life and this summer I’ve vowed to grill all the vegetables that come into my life. You should do the same.
2. The raclette is thinly sliced so it melts super easily.
3. The bread crumbs add nice texture. They’re important.
4. The lemon zest is a MUST!
5. Italian parsley is da best.
That’s it. It’s so simple and delicious. I know that I post a lot of recipes that are a bit more labor-intensive (things like pie and cheesecake and cake), so I do like to offer super easy and delicious ideas every now and then too. I truly hope you make it at every BBQ this summer because cheese really does make everything better.
For the full recipe and more photos, go to PBS Food.
I’m having a moment with two things: The Bachelor and making spice mixtures. I know, I know, it’s the most random combination ever and no, they do not have any relation to one another, thank heavens, but I’m sort of obsessed with them both.
I’m into The Bacheclor for the first time, ever. Past seasons never interested me but now I can’t stop watching. It’s like one part tragedy meets comedy and I’m v v into it. And for the record, if I was on that show I’d have one convo with Chris and be like, NOPE THIS DUDE IS BORING BYYYEEEE. Seriously, I’ve never watched a human be less funny in my entire life.
Twice-baked potatoes are kinda basic, aren’t they? They are in an endearing way, of course. They’re simple and adorable and I kinda have the urge to pat them on the head and tell them they’re cute. But for this Thanksgiving, I wanted a side dish with a bit of class, so I decided that old favorite of ours needed a bit of a makeover.
This is its classier bigger sister; less cheese, less carbs yet still indulgent and delicious. Also, this is definitely the first time where I’m saying less cheese/less carbs and meaning it as a good thing.
I tend to avoid bringing up world events or politics on A Cozy Kitchen. Not because I walk around with rose-tinted glasses on but I honestly figure you get enough of that elsewhere. And plus, this is the place I created to celebrate fun and warmth; devoted to things like cheese, butter and corgis. But this week has been particularly rough and I’m finding it hard to muster up the energy to talk about Aviva throwing her leg across the table.
Robin Williams’ death made me so unexpectedly sad. If you know me, you know that me crying is a very common occurrence, but I was still shocked by how much I cried on Monday. I felt like I lost someone I knew; someone who had been there at so many different times in my life.
Also, the sheer irony in a man who dedicated his life to making so many laugh and yet was dealing with so many personal struggles, is just tragic. It’s a reminder that we really have no idea what’s going in other people’s lives and their own personal struggles are ones we aren’t always privy to. It reinforces my belief in trying to give people the benefit of the doubt.
Oh gosh and #Ferguson. Don’t even get me started. Good gracious. I can’t believe this is happening in 2014…yet I sort of can which is even sadder.
I’ve learned in the last few weeks that giving your corn headbands is a good idea. Husks look adorable still attached to corn; they just need some help being tamed so you can smash your face into the cob of corn. Headbands made of husks totally work.
I feel like I might make elote in a somewhat controversial way. A lot of people boil corn in espazote to give it a good flavor; but honestly I loooove raw corn so I say scratch the boiling step and just go straight to the grill. The juicy, fresh-tasting corn with the bits of char are a winning combo. Boiling sounds like no fun at all. I think boiling on the scale of cooking options might be my least favorite, unless it’s boiled in butter or oil; but then it’s more like frying.
Other additions that must accompany elote? Lots of cotija cheese all crumbled, lots of lime wedges, crema or mayonnaise and ancho chile powder.
For the full recipe that isn’t really all that much like a recipe, hop on over to PBS Food
This past weekend was ALL about girl time. And by girl time, I mean Amelia and I hanging out on the couch, going on hikes, going to the park, binge-watching Orange Is The New Black and driving around running errands.
My dude went on a dude-camping trip and I wasn’t invited. Even if I was invited, I’m not a big camper, if you hadn’t guessed. I like nature, I like waterfalls and the scenery and all that but I also like taking showers and being able to charge my phone. The real-deal camping is a lil’ tough for me.
Also, this means I can’t binge-watch Orange is the New Black, which I’m thoroughly enjoying. Doesn’t it make prison look like fun?! I know prison isn’t fun but the show doesn’t make it seem all that bad. But mainly I like that the characters are flawed and interesting and are usually really good people, just people with off-kilter ethical compasses who made bad decisions.
Ok, less talkie about TV and more talkie about this asparagus.
When roasting, I always try and go for the thicker asparagus. I find it less stringy and fibrous than the super skinny asparagus.
I mixed a bit of white asparagus in this, too. But you definitely don’t have to.
The mayonnaise! AHH! This dish is technically paleo because paleo peeps looove a good homemade mayonnaise. I personally like how paleo ppl make mayonnaise too. No blender. Just one of these immersion blenders.
Add everything to the jar or cylinder container and then pulse. Everything will come together. It feels magical. Hazelnut oil is a little expensive, so if you don’t want to use it, don’t! The actual hazelnuts will make it super nutty.
I’ve always loved flavored butters. I think it all started as a teenager when we’d get bagels at our tennis tournaments and there were always some sort of flavored cream cheese and butters. It was usually the honey butter that’d lure me in. And I’d be there all lady-like in my tennis skirt, smothering way too much honey butter on this un-toasted (the worst!) bagel. The butter made everything better. As it usually does.
My flavored butter love affair continued in the PANCAKES book. One of my favorite recipes in that book isn’t a pancake recipe, but actually the recipe for Berry Butters. That recipe goes something like this: you mash up berries, fold them into softened butter and add a few pinches of salt. The berries are very present in the butters and it’s nice.