Here are a few. of mine so far:
FISH CAKES – 2 very different types:
- Salmon Burgers from the NYT – mostly fish, just a bit of panko, flavor profile flexible.
- Indian / Kerala style – potato base plus aromatics and spices, any fish works, especially good vehicle for leftover or canned fish.
SALMON ROASTED IN BUTTER – NYT – Great technique, riffable flavors, I made it three times in one week, so easy, so fast, so delicious!
GREEN RICE / ARROZ VERDE – COTM Pati Jinich – I increase the aromatics and use frozen spinach, sauteed first. Very flavorful on its own and a great accompaniment for any protein (I ate it with simply roasted salmon, chicken, and even eggs.)
TARTS / GALETTES FROM DOTQ:
- CAULIFLOWER TART – Started with the Smitten Kitchen recipe & riffed based on what was available. I made this a few times in different kitchens and it was lovely every time. Richer than it seems.
- ZUCCHINI GALETTE – Another SK recipe which I adjusted to squeeze in more zucchini by roasting. Lovely, and not too much effort with a mandoline.
TORTILLA PIZZA – What a silly thing to cite as a favorite recipe, but I was on a roll with this at the beginning of the year. Here is the SE base recipe. I like TJs handmade flour tortillas + a light coat of vodka sauce + pizza toscano cheese. I use a carbon steel crepe pan, crisp both sides of the tortilla first, then put on a bit of sauce and sprinkle cheese, and under the broiler to melt. MATZOH PIZZA was not too far behind while I had a couple of boxes of matzoh to use up.
