Okay folks I have been cooking. Yeah, I know I told you all this already. But I cannot stop. Monday I can't quite count because there were these factors and a game of tennis with Ash. But I still managed quite a plate of sliced Fuji's, crusted baguette, fresh mozzarella, and thinly sliced prosciutto. Think Anne's late night anti-pasta with a kick. I pieced it together and picked at it while reading over y'alls work and contemplating large life issues like how to best leave work at 6 pm. You know the basics of any summer time discussion.
To continue on the theme - picking, summer, and light fare - I composed for myself and Magoo, her recipe - a melon-prosciutto salad. Some are smitten with her and I cannot deny them she is excellent and her photos are magic. But I have been taken recently with Ms. Molly's stories and gastronomic tales. So on Tuesday in an ode to her blog I also made her rhubarb dessert. Magoo spent time in Italy as a child and has quite fond memories of ricotta. So much so that last night he sprinkled sugar on it and ate it straight from the container with a spoon. Apparently all the cooking was for naught - I can just hand him a spoon. But the baked dessert was excellent - something so undessert like as it had a magnificent combination of flavors and a bittersweet taste perfect for those who can't handle chocolate-y desserts. I had it again on Wednesday, this time left over and cold, and you know it tasted almost better as the orange zest marinated into the root and the ricotta didn't quite melt, which I found preferable since Magoo is right that is one good cheese. Before the cold rhubarb dessert part two I sliced and diced green and red peppers picked up on a quick side stop to the local farmer's market. I added them into a black bean salad - something I have made a handful of times before always with excellent results. It is perfect over burgers, garden or otherwise, as a chip dip, or a salad topper. It is so fresh and tangy we just eat it up. Unfortunately last night I overestimated the amount of tang and was generous with the red pepper flakes. It was spicy - too spicy for that kind of dish. I threw it on a bed of lettuce, added sugar, and red wine vinegar to even out the hot, cut up another fresh baguette and drowned it all with a beer. Not a bad post work out meal considering my senses were worked out also. By the end I was tearing. To be honest I am a bit disappointed having failed ever so slightly. I am also disappointed that I do not have more evidence to show you of my culinary madhouse. But a new camera is en route to casa Anne so this should not be a problem ever again.
In my excited state over cooking I don't how I could initially forget to mention last night's Cook Off on Top Chef. Season One v. Season Two. We made our bets but Magoo fell asleep before I could cash in on my winnings. How could Season One not win? I was jumping out of my skin excited for all 60 minutes of the goodness. Bravo to Bravo for following through with a brilliant idea and thank you for letting us see Harold, Sam, and Dave again.
**The black bean salad is one I originally took from the Fresh Market website that they have since removed. Smitten Kitchen has a similar one- but I have just been playing it by ear - which failed me ever so slightly last night.
Labels: Everyday Life
Sounds like you discovered this joy of cooking just in time. Just in time for me that is, I mean think of it, it'll be great you can feed while I study for the bar! Tell Magoo I like my shirts with extra starch...
Tony, Tony, Tony we are due for a discussion. First topic of the day - why we love our dry cleaner.
I was a bit peckish before, but now I'm starving! Sadly, I don't think the cereal I had in mind is going to cut it now! Sounds outrageously wonderful!
I am now officially starving. It all sounds so delicious and fresh. I am looking forward to doing some cooking when I get back; I´ll have to consult your blog for ideas.
Somehow I am incredibly hungry!
you know what, im purposely skipping this post until after lunch. im starving right now, and i know you and your detailed food posts and i just love.
OH MY GOD - When Marcel started in with the table side foam???? Loved it!
Okay, I'm so in the cooking mood but haven't found the time this week. I can tell if I don't get some in this weekend reading your site is just going to kill me. Great job and great stuff!
And I told you like a million years ago I would hand over some recipes - well in a way here they are!
PJ - I know! That was one of the many reasons I bet on Season One.