pasta, chives, and flatbread

I was trying to make a tagliata pasta with chive sauce and cremini mushrooms.  As it turns out, I couldn’t get my hands on the right pasta, so I substituted spaghettini instead.  I think it would have turned out better if the pasta didn’t sit so long after coming out of the water for the starches to bind together – but we were finishing up some cleaning before small group.  So, pasta was mediocre, but I did bake some foccacia with rosemary.  That turned out well and I served it to group with olive oil.

I'll grill when it's 40 degrees...in shorts

Cheddar burgers on grilled challah bread, guacamole, fresh tortilla chips and grilled zucchini

The night before was a buckwheat crepe disaster!

Egg Salad

Saveur’s latest issue has a special on chives. I love chives and also grow them during the spring and summer. They are quote hardy and are like a delicate green onion. I made the “fork and knife” egg salad, but chopped up my eggs more. I should have made my own mayonnaise for a superior taste, but I had a couple other things ready to happen in the kitchen at the time. Also, the recipes recommendation for who to simply hard boil the egg was right on and really helped get the shell off while preserving some egg.

picadillo

For those that aren’t properly acquainted, picadillo is a tasty tex/mex dish that might actually have its proper roots in Cuba. I’m not a food historian so I wouldn’t know the exact origins. Start with some ground beef, in this case I splurged and bought the ground stuff from Whole Foods, and then add onions, garlic, chopped potatoes, salt, pepper, vinegar and one or two chipotle chilies in adobo sauce. Simmer it that for 20-30 minutes and you’re set for one easy and flavorful meal. It also makes excellent leftovers. Serve with optional sour cream (to take off the heat), cheese, salad, flour tortillas or some other side that offers a cooling effect.

meatballs

beef meatballs with marinara and buchintini

italian sausage

Italian style chicken with sausage, peppers and onions

A toast of a roast

Orange Glazed Pork Roast with Parsnips and Red Onions, from a new magazine by Cooks Illustrated called Country Cooking

Butter Pecan Brussell Sprouts, from epicurious…so maybe bon appétit or the like

It was the best pork roast I’ve ever cooked.  Very juicy and flavorful.

Chickpea dinner

Grilled chicken with chickpea salad
garlic bread....fresh roasted, though I should puree the roasted garlic
for lisha

Quick and tasty dinner before small group

American Chop Suey from March Saveur

Just like a chili-mac, but sweeter and spicier.

NCAA Championship

Double Cheddar burgers (Tilamook!) with grilled onions and grilled okra
Chocolate sugar cookie

Sunday had lots of cooking

Alisha made out.  She received three freshly prepared meals.  Ok, I used mix for the pancakes but put in real blueberries.

Morning – Bacon, Blueberry pancake and over easy egg

I had a crepe from Iconium Café while she was at a meeting.  Apricot jam and brie with a side of Marquez lamb sausage and feta

Afternoon – Grilled quesadillas with caramelized onions and grilled pineapple slices

Dinner – Garlic-lime chicken with leftover smashed potatoes and salad with Olive Lemon Oil dressing