Meatballs are a kind of weird thing to like but I love them. You can make a sandwich out of them, eat them with spaghetti or if you’re like me, sometimes they’re good all of their own! You don’t hear much about meatballs these days but I’m thinking they’re going to have a resurgence some day just like burgers, cauliflower and fro-yo have. In three years when someone dubs meatballs the food of summer, don’t say I didn’t tell you so!!!
Right now I am mourning the end of summer. It’ll take me a few weeks to accept the return of Autumn and get excited to bake Pumpkin bread, enjoy the leaves changing colors and break out some warmer clothing. But not yet, please, nature! I needed some super summer recipes badly, and this cupcake was the ultimate pick-me-up. A birthday request, it used seasonal ingredients that were readily available at the market: sweet, plump figs and beautiful, green heirloom tomatoes. I cried a little bit on the inside when I had to puree the tomatoes up–they were so pretty!
After returning home from a little trip to Las Vegas, I was feeling leery about returning to the kitchen. Little sleep, the hot desert weather and one red-eye plane ride later, I began to think I forgot how to cook. But after indulging in too much good food & drink, my body was craving some healthy home cooking (and also a few more In-N-Out burgers but since we don’t have them on the East Coast, I quickly got over that urge…)
This is the last Gwyneth Paltrow recipe for a long time, I promise!!! This is a part of her “elimination diet” recipes. You can read more about it at her website: Goop.com. And after days of eating in excess, this vegetarian, easy on the stomach meal was BADLY needed. Badly.
I have been lucky to get my hands on a copy of Gwyneth Paltrow’s cookbook, It’s All Good. I borrowed the book and it will be a very sad day when I have to finally return it so I have been on a rampage, making my way through the recipes quickly so I can take notes on all the good ones I liked! I owe Gwyneth an apology. Well not really, because I’m sure she doesn’t care that I thought she was a big old snob and I might have made fun of her for pretending she knew anything about cooking because every celeb thinks they can write a book or worse a cookbook. Most cannot but G.P. really can. Sorry for doubting you, G.P.!
Summer time is all about ice cream, frozen yogurt and anything sweet and cool to help beat the heat. And even though I love me some ice cream (even if my stomach doesn’t) I wanted to try something new. I realize I start a good number of my blog posts with “After I watched an Ina make….” and this one is no different, sadly. She whipped up her own coffee granita on the Barefoot Contessa and might have said her little catch phrase, “How easy is that?” and I might have maybe sat there on the couch captivated, nodding my head, answering her saying, “SO easy!” as the dog stared at me like I was a crazy person. Maybe…
Philadelphia has been in the midst of a major heat wave so I had been planning on making chilled soup. The Jersey corn on the cob at the Farmer’s Market looked so good that I bought enough to have two nights in a row. One night we cooked it on the grill, in its husks Bobby Flay style–which was seriously the best corn on the cob I’ve ever had. Remove most of the husks but leave just enough to protect the corn from getting burnt. Soak it for a while in a pot of water and then put directly on the grill. The result is the most delicious corn ever. Try this immediately!
But the soup–this was equally as impressive as the corn on the cob. When I saw the recipe called for a serrano chile, my first instinct was to remove the seeds, even though the directions said otherwise. Please for the love of anything listen to whoever wrote this recipe because he/she KNOWS what he/she is talking about.
I have been a little obsessed with vegetables lately. Maybe it’s the weather. Maybe it’s all the beautiful colors of chard I’ve been seeing at the market. Or maybe it’s from enjoying a few too many summer-time beers that I’m subconsciously wanting more greens in my diet.
None of the ‘why’ really matters; it just warrants all the seriously fun things with I’ve been cooking with vegetables. Some healthy, some (like this one) not so much. But this was so good it was worth it. I made this for dinner but I think it would make a fantastic appetizer cut into smaller pieces. Once you have the dough all rolled out, this is ready in no time and requires little effort which is good for a weeknight dinner or for a no-fuss appetizer at a dinner party!