Ohhhh, who am I kidding? They go together like bacon & bacon!
July - a hot month. Ice cream, enjoyed while relaxing on the deck, at the pool, or while sitting on the curb after getting it from the passing ice cream truck, is a good way to cool down. And flavors? Too many to count, but it’s time to enjoy as many as you can!
So - pull out the grill (or grill pan if you can’t grill outside!), enjoy the anticipation of an ice cream cone after a fun summer day and evening, and tell us what’s cooking where you are.
Got really lucky at the local market today, where I was hoping to find the first chanterelles of the season. And wouldn’t ya know it? There they were. Beauties, and a whole (metric) pound of them, too.
Picked up Molisana pappardelle at the Italian market even though I still have 3 half packages of other pasta shapes, but these were simply perfect for the dish.
I melted some butter in a big pot while the pasta water was heating up. Fried up a bunch of diced bacon, almost burning a few dice, but not quite. Took out the crispy bacon, poured off the extra grease, then added 1.5 finely diced shallots & probably 2/3 of the chanterelles (yay for leftover shrooms!).
When they started to release their liquor, I scraped the tasty bits from the bottom of the pan & added a splash of Riesling, some chili flakes, s&p, and a big fat spoon of crème fraiche & chopped fresh parsley. Added the perfectly al dente pappardelle to the pot, added the crispy bacon, mixed it all up & served.
Might just have been the best I’ve ever made. Taking out the bacon and adding at the end so it stays crispy was brill. A tiny bowl leftover for later tonight… we know how it goes
For a variety of boring reasons it’s been over two months since I did much cooking beyond a fried egg on toast. But I went to a farm store today and was inspired by the absolutely gorgeous produce there. Freshly-dug baby new potatoes, sugar snap peas and the tiniest shell peas I’ve seen in a very long time. Super delicious with TPSTOB.
Tonight I made nutty umami noodles with scallion brown butter, haricots, and spiralized zucchini. I also made some baked teriyaki tofu cubes and omelette strips that were stirred through. An off-dry Gewüztraminer to go with.
No local strawberries at my local farmstand, despite there being plenty in the fields for U-Pick-Em a couple of towns over from the same farm that feeds the farmstand. I guess the truck never got to the farmstand. Maybe I’ll try again tomorrow.
For dinner, I went salad, because I’ve got WAY too many veggies in the fridge.
Red leaf lettuce, arugula, shaved carrots, chopped red bell pepper, sliced radishes, NatureSweet cherub tomatoes, quartered hardboiled eggs, diced Monterey Jack cheese, dried cranberries, and a drizzle of Penzeys Buttermilk dressing mix.