Last week I cooked…

Last week I cooked - Vegetal MattersTakeout-style sesame noodles with cucumber. I saw this posted on Tuesday, didn’t have a firm plan for dinner that night, and had all the ingredients for this in the pantry, plus cucumbers in the garden and it was the greatest. I’ve had trouble cooking rice noodles, but I watched these like a hawk and then drizzled them with sesame oil as instructed, and they didn’t turn out gummy or all stick together (hallelujah!). I always love a nutty, creamy, slightly sour sauce like this (which tastes strong on its own but mellows nicely with the noodles). After running around all day I knew I would need a more substantial meal, so I roasted some tofu a la Thug Kitchen (page 77 of the cookbook….that’s how often I use this method). Because of the tofu addition I served the noodles still warm and they were everything I hoped for.

Last week I cooked - Vegetal Matters

Braised cabbage with fried potatoes, feta, and dill (from Vegetable Literacy). Very fancy feeling. The creamy fried potatoes were nicely balanced with wilted buttery cabbage, salty feta and herbal dill (which I don’t cook with enough).  This would have made an excellent course at an Irish mid-summer farm dinner. Unfortunately I made just this for dinner, and Madison’s serves 4 definitely meant as a side not a meal.

Corn bread salad. I have to admit this did not turn out, but it was entirely my fault as I let the cornbread go south (I thought toasting it up again would save it…I was wrong). Even if I had done everything according to recipe, it probably would not be my favorite dish. I already don’t like croutons in salad, and then getting them all soggy just makes everything that much worse. But I tried it, and I think most people without soggy crouton aversions would like this, so have at it.

Last week I cooked - Vegetal Matters

Zucchini ricotta fritters. I’ve been on the hunt for the best zucchini fritters for a while now…and these still aren’t quite them. The ricotta made them super moist, but to the point of being hard to cook through. They stayed together really nicely, browned quickly, and then sat in the oven for a bit and still were super soft in the middle. Most zest and more salt next time, higher heat, and longer in the oven.

Last week I cooked - Vegetal Matters

Potatoes with kale and a fried egg. This remains one of my absolute favorite breakfasts. This time I cooked the potatoes cubed in the cast iron, and added some diced onion halfway through cooking. The potatoes aren’t quite as decadent that way, but they do cook faster.

Last week I cooked - Vegetal Matters

Toast with ricotta, honey, and peaches. My favorite breakfast, lunch, and coffee spot in Worcester is also a bakery, and most of their breakfast menu is just their incredible breads toasted with various spreads (like country bread with homemade raspberry jam, and olive and herb bread with whipped feta and olive oil). After eating there Sunday I wanted nothing but toast for breakfast all week, and did different renditions of ricotta with jam or honey and fruit.

 

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