Sometimes I come across a recipe and I am so intrigued that I just have to try it. Cinnamon and Tuna. Hmm…Yes, this is one of those recipes.
But, since it involved fish, I decided to get jwa’s opinion on it before making it. He’s somewhat picky about fish and I didn’t want to be left with 20 meatballs to eat all by my lonesome if he decided he didn’t think he’d like it. Not a fish meal, but try having to eat a whole pot of veggie chili by yourself and you will learn to gauge another person’s interest in a meal while it is still hypothetical. For the tuna meatballs, he was a little skeptical but then I mentioned it was a Jamie Oliver recipe and he was all, “Oh, okay then!”
That’s almost exactly how I felt. It’s what convinced me that it would probably be good too. All of the recipes of Jamie’s I have tried have been awesome and Jamie at Home is one of the only Food Network shows I watch anymore (Sandra Lee does not count. Semi Homemade is like a sitcom). But I digress.
You might approach this tuna meatball recipe . . . → Read More: Tuna Meatballs or Le Migliori Polpette di Tonno
Well, here we are at the end of the month already. And here’s what we’ve all been waiting for — Weekend Cookbook Challenge 30: Farmer’s Markets. Thanks again to Sara for graciously allowing me to guest-host her awesome event for the month of July. I’m happy to say that there was a nice, respectable amount of entries, with all corners of the US and Canada representin’…hooray! I am always worried no one will send anything. I have issues, apparently.
Anyway, let’s get right to checking out the fabulous and colorful Farmers Market bounty, shall we?
We’ll start in Canada (British Columbia, woo! I miss the honeymoon) and Sara from I Like to Cook and well, Weekend Cookbook Challenge. She made a really fun colored, Spiced Pink Soup. A bright, neon pink beet soup! The recipe is from Nigella Lawson, Forever Summer and it definitely answers the question of what to make with a bunch of Farmers Market beets (besides Vegetarian Salad Nicoise, that is). Even though she felt it was a little too spici-fied, it sure looks great. Dude, I don’t even like beets but now I want to make this for the color alone.
. . . → Read More: Roundup: Weekend Cookbook Challenge 30
So. Baklava. Mmmm. I have always wanted to make some. Then, last weekend I realized I had all of the components needed. It was like fate shouted down, “Make the baklava!” Really, you have to listen to fate.
I found a pretty simple sounding recipe at the Whole Foods Market web site and off I went.
Notes: The original recipe called for twice as much uh, everything. With two people, that seemed kind of unwise. Below is the halved recipe. If you want more, double all the ingredients and do not cut the phyllo in half. Use 20 sheets full size. I used a combination of pecans, pistachios and hazelnuts for my nuts.
Also, the original recipe called for baking at 400 degrees for 30 – 35 minutes. That seemed to burn some of the edges of my baklava (and I only had it in there for 20 minutes). Try taking the heat down to 350 for 20 – 25 minutes.
Personally, I’ve found working with phyllo dough to be pretty easy. Just remember to cover it and be gentle. And it if rips or tears a little, don’t worry, it will most likely be unnoticeable after baking.
Printable recipe pdf!
Mixed Nut . . . → Read More: The Great Baklava Experiment … Success!
First off, this recipe had a lot of pressure on it. I was opening a package of pork tenderloin so that I could slice it up and marinate it all day while I was at work. Note to self — do not use knives at 7 AM. I sliced the hell out of my finger. So much so that I had to call work and leave the following message:
Hi this is Michelle. I cut my finger and right now I’m walking around the house with it wrapped up in paper towels and packing tape. I’m going to wait until it stops bleeding and probably be in around 9:00 AM. Okay, bye.
All day I was thinking, damn, that pork had better be really freakin’* good. Grrrrrr.
In case you were wondering, my finger is fine and I was actually able to just use a band-aid on it by 8:30 or so and I did make it in to work by 9 AM. So, that ended well.
Originally, I saw this recipe on Bobby Flay’s new show, which, meh, but he has a guest(s) on each week that grill with him. The guest griller that week was . . . → Read More: Korean-Style Grilled Pork Tenderloin — It’s Great!
Okay, here is my post for Weekend Cookbook Challenge, which incidentally, I am hosting this month. Yay! But, the real props go to Sara for starting and running such a great blogging event on a regular basis for a while now.
The theme for this July is Farmers Markets and at the Hollywood Farmers Market, (in Portland), I managed to find a whole bunch of beautiful blueberries. And, what’s a great thing to do with summer berries? Why yes, pie. You are so right.
For the cookbook, I turned to the one and only baking book a person could ever need, Baking from My Home to Yours by Dorie Greenspan. Seriously, if you don’t have this book, go get it. I’ll wait.
Okay now, I am by no means a pie expert, but I’ve a couple made some tasty pies. That said, I’m still never really sure if a pie will turn out. I was a little concerned about not baking the bottom crust before adding the blueberries but I went ahead and followed the directions. And the bottom crust baked fine for me. One thing I did that may or may not have made a difference, was that . . . → Read More: WCC 30: Blueberry Pie (with a Lavender & Orange Zest Crust)