Monday, August 02, 2010

Embracing the Cooking, Summer Edition

I didn't cook a lot, or didn't cook much in a creative vein, on vacation last week. This week, however, I want to take advantage of summer produce. So we are having:

Baked Pommes Frites

Fresh red-skinned potatoes cut in half lengthwise, then into slices
Put in cold water for a soak
Toss with olive oil, kosher salt, pepper
Bake at 400 for 20 - 30 minutes, turning once
Serve with:

Curry Ketchup

1/2 cup ketchup
1 tsp Curry powder
1/2 cup mayo
1 tbsp finely chopped onion or shallot

No-Gas Gazpacho

Chopped fresh tomatoes (at our newest local produce market, Bickett Market, I was able to get "Cosmetically challenged tomatoes" for a good dollar less a pound.)
Chopped fresh cucumber (maybe one cuke to two tomatoes is what I did)
Chopped onion
One ginormous garlic clove, minced
fresh basil - about a large stalk
fresh parsley
the juice of a lime
a tablespoon or so of red wine vinegar
Hot sauce (your fave)
Salt and freshly ground pepper

Mix all this up. Add some tomato juice (I used Clamato). Blend about half of it in a blender, and add it to the chunky bits.

I'll have this with Trader Joe's Crab Cakes, which I'll serve with

Horseradish Mayo

1/2 C. mayo
lots of horseradish
Lemon zest
lemon juice

and then popsicles for dessert.

1 comment:

張陳俊凱柏 said...
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