By mlb, on August 27th, 2010%
This is a great all-purpose soup. You can make it in the summer with a pound of garden or farmer’s market carrots, or any time with a bag of peeled carrots, as in the original recipe. We actually have the bag of carrot snacks in the fridge quite often and if they don’t get used for…snacks, I am often wondering how to use the bag up fast. This soup was the answer.
Usually I am so-so on carrot soup but something about the flavors here just clicked for me. It was especially good the next day, as the different ingredients had time to come together and meld. I’m also already forming a plan to use this recipe in the Fall with some butternut squash or pumpkin for the . . . → Read More: Carrot Soup with Orange and Tarragon
By mlb, on August 5th, 2010%
The other day, I checked the freezer and discovered a bag of frozen, shelled edamame. Then, I searched online for something interesting to do with it. I found something that was both interesting and delicious, for this is a very tasty and refreshing salad. The ginger works well, as does the garlic I added to the original recipe, which sadly, had none. So sad. Everything needs garlic.
Anyway, we had this salad on the side with some Japanese grilled fish (salmon). That recipe is here and was also quite good. Together, the pair made a great, light Summer dinner.
Oh! And big discovery — I pulled the husks and silks away from the cobs, rubbed the corn with olive oil and grilled it on my grill pan! About 15 minutes . . . → Read More: It’s Summer! Roasted Corn and Edamame Salad
By mlb, on June 28th, 2010%
Finally, Portland? Summer? Hmmm, it would be nice if it is true, although I do prefer my sunny days in the 70′s. But seriously, even I was getting sick of the 50′s/60′s and rain. So, I’ll take the sun and the 80 degree temperatures of the last few days!
To celebrate the return of Summer (and the end of June-uary?), jwa and I had a huge tomato bread salad the other night. I even had some homemade Ciabatta bread leftover (about 1/3 of a loaf) to dice up for the bread cubes. Since we have no tomatoes of our own yet, I had to get some at the store, but I found some beautiful heirloom varieties (from California, so, not too far away) at the Whole Foods by work.
My amounts . . . → Read More: Bread & Tomato Salad with Herbs
By mlb, on June 18th, 2010%
This was an experiment because I had too many zucchini (not from the garden, unfortunately), as well as a big hunk of Habernero Jack cheese from Tillamook Cheese. Yes, we finally went to the visitor center in Tillamook!
It was very interesting and aside from the Jack cheese, we came home with some Garlic, Chili Cheddar (it’s all gone). Oh yeah, we each also ate a huge ice cream cone while there. What? We were on vacation!
I found a recipe for Cheddar and zucchini scones online and adapted to use the Habernero Jack cheese. These had a spicy kick to them, but it dissipated quickly, with a really good flavor. At first, when I took them out of the oven, I thought they weren’t done yet, but it was . . . → Read More: Savory Zucchini & Pepper Jack Scones
