Hi everyone
Adapting to the insane weather in nyc. Not too much cooking last week in the heatwave, made a couple of things and ate them along with cold / assembly stuff.
Excited about Julia Turshen for COTM, and going to start a bit early. Also Maangchi, which is up for the second slot, as I’ve been craving Korean flavors.
Ideas for the week:
– Zucchini nigella fritters / Mucver (Turshen Small Victories) — adding some feta & parmesan, and doubling the garlic dip using yogurt.
– Cold spicy noodles / Bibim guksu (Maangchi) with zucchini + soft-yolk boiled eggs
– Merguez (ground turkey) with herby yogurt (Turshen Small Victories) — if I’m feeling lazy about forming kababs, I might sauté the turkey with all the seasonings and use in a wrap or over pasta or rice. Will double the herby yogurt, which is amazing.
– Simplified bibimbap (Maangchi) — ground turkey, zucchini, carrots, kimchi
– Fennel & orange salad / panzanella / fattoush
– Viet garlic noodles + Viet roast chicken thighs (inspired by @mbcraw4d) or Ginger-lemongrass brined chicken (courtesy @sallyt)
Two hits from last week:
– Simple chicken & veg tagine — using pandemic-era preserved Meyer lemons and lots of veg.
– (Russian) Vinegret salad — I was looking for something new to do with beets, and what a fantastic flavor and texture combination this is — beets, carrots, potatoes, red onion, and scallions, with the simplest dressing of oil and vinegar until the balance tastes right.
In my COTM explorations, I found this zucchini glut cheatsheet from Julia Turshen with a range of ideas.
Might get around to baking the hot milk cake I was thinking about last week.
Wish you all a lovely week ahead.
