July 2011

Roasted Tomatillo Salsa

July 25, 2011
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It’s summer and most of the U.S. is swealtering under a blanket of record breaking heat. The last thing anyone wants to do is cook in a hot kitchen, right? Both my grandparents and my husband’s grandparents had outdoor canning kitchens and I think they had the right idea; get the heat out of the kitchen! This recipe is both flexible in cooking method and usage; cook it outside to beat the heat, and use it with multiple dishes.

First, while you can roast the vegetables in the oven, you can also cook them on an outside grill, keeping your kitchen cool. If you choose to cook outside, I recommend you still place the vegetables on a pan on the grill because the tomatillos will get very soft and you don’t want to lose any of their juice or any of the smaller pieces of onion and garlic.

Second, while …

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Meyer Lemon Vanilla Bean Creme Caramel

July 19, 2011
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What, another lemon dessert?

Shhhh…yes, another one, and don’t give me any flack about it. I love my little ancient lemon tree and it loves me back. It’s my own personal “Giving Tree” providing me with luscious, sweet, Meyer lemons almost year round. Of the 22 desserts in my “Dessert” category, 6 are made with Meyer lemons, but only 9 of the 150+ recipes on the blog are tagged with “lemon.” And what’s not to love about lemons? The flavor is bright, fresh and clean so how can you go wrong incorporating it where ever possible? In summer we drink lemonade, so why not make a light lemon dessert?

This is the perfect do-ahead dinner party dessert. You can make them up to the day before and then just invert them onto plates (or eat them right out of the ramekins!) right before serving.

Lemon Creme Caramel Recipe


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Grilled Goat Skewers with Cucumber Yogurt Sauce

July 11, 2011
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Got goat?

If you live in the United States, chances are the answer to that question is “no.” However, something like 70% of the world regularly eats goat meat. Goat meat is under appreciated here, which is unfortunate because it’s low in fat and considered a sustainable meat.

goaterie icon Recently on twitter, a group of food bloggers started discussing cooking with goat (meat, milk, and cheese), and my mother, who like me, is always up for cooking something new, got involved and tagged me on it. The discussion went from cooking with goat, to an actual event called #goaterie (if you are on twitter, follow the hashtag). To read all about how #goaterie started, check out Creative Culinary’s post on goat sfeeha orFujimama’s post on the goaterie challenge. Also involved is Mark Scarbrough, one of the authors of the book, “Goat: Meat, Milk, Cheese.”

I’ve cooked with

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