DISHES: Squash Chips with Basil and Balsamic Drizzle; Patty-pan Squash Sauté
MAIN INGREDIENTS: Squash, Basil
When squash season comes around the bend, it truly feels like summer. I end up coming home to my kitchen with baskets full of all types of varieties. But when it comes to actually cooking them, I never really want to do much at all. When the ingredients are beautiful, as is always the case with any farmer’s market variety of yellow squash come July, I usually just prepare a very simple…
I had a small, daytime housewarming party late last October, when I was finally settled into my new apartment. I served a breakfast burrito buffet, which always goes over fabulously well. Since everything but scrambling the eggs and heating the beans and tortillas can be done so far in advance, I decided that I’d use every last resource in my new, tiny kitchen the morning of the party. It was fun to make unexpected aspects of the meal from scratch, and I had time to clean up before everyone arrived.
I’m pretty sure that I found…
Asian Salmon Burgers with Grilled Scallions
Makes 3 burgers
The idea for these Asian-influenced salmon burgers came to me when I was thinking of what to do with a leftover knob of ginger. I had never made fish based burgers before, and I was a little wary of my audience-when opting for a home cooked meal my parents don’t usually eat Asian or burgers-but decided I could rely on unconditional love to make this meal a success. After both plates were clean (even my mom’s), my parents asked if I
…
Parmesan Sesame Crackers
Read the original post here.
birthday campfire: we sang “happy birthday” instead of “kumba-ya”
EVENT: Sarah’s Birthday
VENUE: Sarah’s Parents’ House
PARTY SIZE: 25
TYPE: Mellow, with a hint of over-the-top
CARA’S CONTRIBUTION: Appetizer Tray Extraordinaire
Sometimes, when people with approaching birthdays say, “Nah, I don’t want a party,” they mean it. But usually they don’t. Our friend Sarah was turning 24 on the 24th, and though she kept claiming she wanted to keep things mellow, the”small party at her parents’ beach house” quickly devolved into a the-more-the-merrier, all-night Memorial Day event. There were fireworks
…
EVENT: Weekend in the Hudson Valley
VENUE: Barbara and Peter’s (Kate’s Parents’) House
PARTY SIZE: 9
MENU: Grilled Steak; Linguine Primavera; Greens with Dried Tomatoes and Roasted Chickpeas; Berry Yogurt; Muffins for the Morning After
(You’ll have to forgive the slightly lesser quality of these pictures. There was so much going on at Kate’s, two weekends ago, that we couldn’t quite be bothered to pose the food as perfectly as usual.)
Kate’s parents have a house up the Hudson in New York, and since they were spending a weekend not
…
Cold Pea Soup with Lemon, Basil, and Ginger
Makes 2-3 Servings
I made this soup for the first time a few weeks ago after a long day of fried food and outdoor activity. I was ready to hunker down for a night home alone and, too tired to even lift a spoon to my mouth, was wishing there was some way to magically inject some green into my system. The soup (out of a mug) was a delicious solution. The next afternoon I went to finish off the remaining bowl and, as I was about to put it…
EVENT: Mag Club June
VENUE: Jordana’s Apartment, West Village
PARTY SIZE: 5
TYPE: Potluck
MENU: Impromptu Bulgur Salad (Cara); Sweet Potato Quesadillas (Phoebe); Caprese Salad and Quinoa with Roasted Broccoli (Leora); Peanut Noodles with Eggplant from the Restaurant Downstairs (Jordana); Fruit Plate (Sarah)
We had a few tragic last-minute cancellations in June, and Mag Club’s guest list was whittled down to five old friends: Phoebe, Jordana, Leora, Sarah, and me. It all might have seemed a little elegaic, or at least subdued, if it weren’t for a couple of things.
First, Jordana had a…
DISH: Seared Scallops with Tomatillo Guacamole and Corn Salsa
TYPE: Casual summertime dinner
MAIN INGREDIENTS: scallops, tomatillos, corn
Once summertime hits, the first thing I crave in the kitchen is a perfect, crisp pan-seared scallop. When I’m in charge of the meal in my parents’ house, fresh sea scallops are the first thing I run to town to buy. Unfortunately, I don’t think they share the same zealousness for night after night of scallop variations. So I try to restrain myself and am left dreaming of the endless flavor possibilities, until the time…
Cilantro-Lime Crema
Makes about 1/2 cup
Read the original post here.
Ingredients
1/2 lime, juiced
4 ounces sour cream
1 garlic clove, pushed through a press
1/4 tsp chili powder
¼ tsp cumin
2 tbsp cilantro, chopped
1 tbsp chives, chopped (optional)
Combine all ingredients for the crema in a food processor and blend until fully incorporated.
Big Girls, Test Kitchen: Summer Squash