NEW SITE!
I have moved to a new site!! It's easier for me to maintain and I like the new name better, so head over there!!!
www.cheesyrice.com
I have moved to a new site!! It's easier for me to maintain and I like the new name better, so head over there!!!
www.cheesyrice.com
My blog was recently accepted to the Foodie Blogroll site, which made me realize I really need to stop slacking and start posting! Foodie Blogroll is a collection of food blogs all rolled up into one neat site for you to browse. Check out the widget thingie they gave me over on the left side of the page!
Before I get going on the recipe I thought I'd give a little update on the garden. We're still getting an overwhelming amount of tomatoes, and as a result my mom and I have made at least 4 batches of my grandma's sauce (a recipe that will never be on this blog!) and yet there are still more. There are always more. We went away for a week, and upon our return we had more tomatoes, green beans, an eggplant, and some cucumbers. I'm very pleased to inform you all that I did find a way to use up many cucumbers, Julia Child's baked cucumber recipe! It uses 6 whole cucumbers, and the book Mastering the Art of French Cooking provides a variety of ways to serve them. I've made it with the cheese sauce. j'ai adore.
We are very fortunate in that our garden is producing a large amount of produce, however it has been difficult at times for us to use everything before it goes bad. For example, we have been eating cucumbers with almost every meal and we still have an extra 6 on our counter, and many more left to be picked. We have more hot peppers than I know what to do with (don't worry, I will figure it out!), and up until today we had multiple bowls filled with tomatoes sitting around.
Plus, my herbs are going mad. Check it out:
There's this bread that I sometimes make, it's ridiculously easy and versatile, and very quick. None of that waiting 12 hours crap. Plus you can mess with it all you like with a good chance of it resulting in genius. I first came across it through Sarah, who found it here. You don't need to use all the equipment in that post though, I just use a bowl and wooden spoon.
Well, this isn't a recipe, and it isn't advice, but instead it's even better. This is me telling you about how amazing I am! Why? Well, besides the obvious reasons, it's because I won a Food Network Magazine Secret Ingredient contest!!!
Every month, on the last page of their magazine they print a new ingredient. Then within that month it's up to readers to make their own recipe using that ingredient, much like an Iron Chef would.
On my second try I won. The ingredient was peanuts, and I had been making many types of semifreddo so I figured I could just go with that. But I needed a fruit to go with the peanut butter, and so I selected bananas. I made the ice cream, and poured it onto a graham cracker and peanut crust that I invented in order to have more peanuts in the recipe. It was good, but not awesome, so I changed it and made it again. It approached awesomeness. So I changed it again. And submitted the recipe.
Many things happened between then and now. That was in April. Now it's July. The point is that I won, and am currently in this month's Food Network Magazine. I won't post my recipe here, you just need to go buy the magazine to see it. It's pretty epic.
Oh yea, and I spent my $500 winnings this morning. It was fantastic!!
Dill weed. It's a silly name for a tasty herb. An herb I have not much explored. I gathered some recipes, was offered some more, and have been patiently waiting for my dill to be usable. It has reached that point.
I decided to start with a dill macaroni salad. Why? Because I am unfamiliar with dill and I am very familiar with macaroni salad. I found a recipe using dill for a potato salad, and just adjusted it to fit with the way my mom makes macaroni salad to create some sort of monstrous taste-pile of goodness.
It's starting to be a tad bit sweltering out, so it's time to make cooler and more refreshing recipes for this here blog! What's more refreshing than a liquored up citrus drink? A liquored up citrus drink with mint! I'm a genius. Also I've been wanting to use mint in more things, and this was the first thing that came to mind. I have future plans of turning this into a semifreddo. I can already taste it, and damn it's good.
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