Mmmmm. Start it the night before, drink the next day. Cheers!
Apartment is clean as a whistle so I obviously need to make something and dirty it back up, so why not some homemade gnocchi?
Found this online a while ago and its been waiting and taunting me in my bookmarks folder.
Less messy than anticipated, also less work. It may have been a perfect day – the recipe author led me to believe its different every time you make it – so I will let you know if it gets trickier. Longest thing is boiling the potatoes – don’t forget to cut them in half BEFORE boiling. And the fork to potato hash was also less daunting then when I read through the recipe. Kudos good sir excellent how-to.
I broiled mine to melt some cheese and pesto over the top so ignore the foil. Enjoy the tastiness.
Everything in this blog post about how tasty this sauce is IS COMPLETELY TRUE.
Worth the grocery trip exclusively for this recipe (which I usually avoid). I promise.
I threw this over some rice, carrots, bell peppers, zucchini, summer squash and chicken that I quickly sautéed wile the sauce was bubbling.
A friend saw my grilled fish picture on Instagram and insisted we have a grill night.
I mean can you blame her?
We ended up getting some salmon and picked a tasty spicy and QUICK recipe.
We left the salmon in the marinade for 5 minutes while making another flatbread and arugula salad and then grilled it for 16 minutes skin side down on indirect with the lid closed on the grill. I flipped mine and cooked the top for the last few minutes since it was kind of thick and I kept opening the grill to cook the flatbread. Tasty and flaky and delicious.
Fish fish fish. Yessssss.
I got off work on time!! For the first time in weeks so to celebrate I obviously grilled more things.
Like fresh caught cod!
Called my dad the grill master and with comments from my mother as well (picture my dad on the phone in our echoey kitchen repeating my mom’s advice that I can hear the whole time) and ended up with foil packets and lemon and white wine, with herbs. No complaints here.
Made a quick flatbread and arugula salad so go with.
Fish: 2 fillets of fresh caught cod
4 slices lemon
a few basil leaves
salt and pepper to taste
white wine (I used $10 Chardonnay and it was delicious)
Wash and dry the fish. Lay out two sheets of foil large enough to wrap the fish without any steam escaping. Garnish the fish fillet with fresh cut lemon slices and herbs, then drizzle with olive oil and white wine. Wrap tightly so the steam can’t escape and repeat with the other fillet. I did one with basil and one with rosemary. Couldn’t really tell the difference in flavor but it felt fancy. Each fillet should be foiled seperately. Grill 6-8 minutes per side over indirect heat (high heat in the middle of the grill, fish on the sides) with the lid closed. Be careful not to puncture the foil when you flip the fish and watch out for steam when you open the packets. Fish should be white and flaky – I used this recipe for reference.
Made a half recipe of my favorite pizza dough recipe and rolled it out long and thin. Topped it with salt and pepper and rosemary then rolled the seasonings into the top of the dough. Grilled the flatbread over direct heat in between my fish 3-4 minutes per side.
Arugula salad recipe is in that link also! New favorite salad. Made it three times this week.
Oh and I made a massive mess.
This summer weather has me in an eternal grilling mood.
Also my basil plant is finally leafy enough I can cook with it!
Found a recipe for avocado basil pasta that was simple enough to assemble on my deck while I grilled some Spicy Honey Chicken and salmon burgers I found in my freezer while looking for chicken and only finding one breast.
Recipes below – I grilled my avocados for some extra flavor and the chicken glaze was less messy than the recipe led me to believe so fear not! Did get some significant flare ups the next time I grilled though so burn it off before you finish grilling – or clean your grate unlike my lazy self. I also grilled some asparagus for a snack while I was cooking the rest of my dinner – easy and tasty and fast. Drizzle with olive oil and salt and pepper and grill till bright green preferably rotating a few times without being lost into the grill.
Enjoy! PS goes well with an IPA and a view.
It’s time to dance with the elves in the forests of Sweden!
Here’s a tasty summer cake to go with outdoor drinking and sunshine.
Oven temperature: 350
1 c butter
1 1/4 c sugar
3 1/2 c flour
1 TB baking powder
2 1/2 tsp ground cardamom
1 1/4 c milk
Grease a 10 in round pan. Melt the butter and let it cool. Beat eggs and sugar until light yellow and very thick. Add flour, baking powder, cardamom, milk and melted butter, mixing until combined. Pour into prepared pan adn garnish with pearl sugar and almond slivers (its also good without garnish). Bake on a low oven rack for around 1 hour or until the center is cooked (mine takes a little more than an hour). Serve with fresh strawberries!
I love grilling. Thank my dad. And my new grill. And Weber chimney. Seriously. You’ll have perfect grilling coals in 5 minutes. Magic.
So in my search of something to cook for dinner (read: Google and Pinterest search for asiago recipes. uninspired. Pinterest search for arugula. success.)
Then I saw an asiago flatbread recipe. Which made me think why turn on my crazy hot oven in my crazy hot apartment (no AC up here in the North) when I could grill outside! And if I’m going to grill a flatbread why not grill some flatbread pizzas?
This is my go-to pizza recipe:
I’ve got it memorized. 4 ingredients. Takes under 10 minutes. Why people buy pizza dough confuses me.
Flatbread = pizza but the crust is cooked through first then topped. I added italian seasoning to my dough recipe for these also.
Grilled flatbread = thin rolled out dough (1/4″) grilled on both sides for 3-4 minutes or until bubbles appear.
Toppings for flatbread one: olive oil then shredded mozzarella (thin layer) then arugula (it wilts in the grill so pile it high) then freshly grated romano and parmesan and black pepper, and a drizzle of balsamic.
Grilling: indirect heat with the lid closed till the cheese is melty (depends on your grill mine took around 8 minutes by I rotated it twice to not burn the bottom of the flatbread)
Topping for flatbread two: olive oil + mozz + pepperoni. why mess with the classics. oh and a little garlic powder over the top. Same grilling as the previous minus some time since it had less toppings.
End result: be less impatient and burn less things. Also don’t make the salad while things are actually on the grill. My bottoms got a liiiiittle crispy. But still delicious. Oh and all cooking goes better with light-up stolen-from-Paris champagne glasses. Filled with champagne. FYI.
Managed to get out of work on time and rescue my bike from the shop – and buy groceries! Time for a fancy meal.
Inspired by some dried porcini mushrooms – googled and eventually fell in love with Martha’s mushroom risotto.
While I was at this point ravenous – totally worth stewing the homemade mushroom stock – and it gave me a chance to finish Lexicon by Max Barry. SO excellent. And eat some roasted asparagus while waiting. Broil in the toaster with olive oil+salt+pepper for 5 minutes. Mmm.
Anyways. Trying to cook new things and document so here goes!
Delicious and worth the time investment. Less flavorful (read salty) than storebought stock which is probably healthier – but the depth? richness? of the flavor really is so much better than chicken stock. Not being pretentious/pseudo-fancy cook. I only added a teensy bit of romano it was so tasty. And I loooove to pile on the cheese.
Maybe next time incorporate some more veggies? Arugula or something? TBD.