As an avid reader of food blogs, sometimes I notice a lot of writers focusing on the same ingredients. Much of the time it is because something is in season, and we all want to use all of the berries or squash or tomatoes or apples of whatever else is busting out of the garden. Other times the mutual point of inspiration is harder to identify, but I would love some added insight to figure it out. Or maybe I’m just crazy and seeing trends where they don’t exist. Anyway. Of late I’ve seen tons of salmon recipes, which I suppose makes sense because it is salmon season, but it is interesting to me as salmon are only local to a few specific regions. The other is ricotta, my best explanation for that being summer is a good time for fresh cheeses and it pairs well with vegetables, but its frequency still seems high. (And as an ice cream ingredient?! Whoa.)
Hunter Angler Gardner Cook – Salmon Burgers
Delightfully Tacky – Salmon with Peach Salsa
Sprouted Kitchen – Cordova, AK
Dinner: A Love Story – Gravlax (This is the highest on my Salmon: To Make list)
Naturally Ella – Einkorn Ricotta Gnocchi with Roasted Tomato Sauce
David Leibovitz – Ricotta Ice Cream
Food 52 – Orecchiette with Zucchini, Tomato, and Ricotta (This was inspiration for one of my dinners this week, except I just roasted halved cherry tomatoes, chopped zucchini and a few cloves of garlic, then stirred it in with the orecchiette, ricotta, salt, pepper, and tons of basil)
Also, this is more of a current event but still worth noting the increase in coverage: a soda tax! I know this probably won’t come quickly or easily, but we’re headed in the right direction (less subsidies that make corn syrup so cheap to produce would be great, too).
Policy Wonka – Soda taxes are just great
Mark Bittman – Introducing the National Soda Tax
Further Reading (updated 8/20/2014): A Sweet Spoonful – Homemade Ricotta: The Food of Summer. I have to agree, homemade ricotta is an entirely different food from what you can usually buy packaged and so delightful. I haven’t tried out this recipe, though I’ve made the version in The Homemade Pantry many times over with great success.