Wednesday, September 17, 2008

recipe roundup

here are some recipes that i've tried and really liked over the past six months or so. i can't take any credit for them, but they're great recipes, really delicious, and i thought i should share...

  • channa (from Orangette): best when served with lots of fresh lemon juice and cilantro on top, and yogurt *on the side*
  • cardamom lassi (from Saveur): i make this with non-fat yogurt, a little water (to thin it out), a nice amount of ground cardamom, and simple syrup. you don't even need to dirty a blender—just put it all in a glass, insert a whisk, and vigorously twirl the whisk by rubbing your hands together. i'm sure this would also be swell with kefir (i've just discovered kefir, and am absolutely mad about it). it's very refreshing on hot summer days, which, it seems, are over for this year...
  • slow-roasted tiny tomatoes (from Smitten Kitchen): food bloggers have a tendency to rave about their creations, but really, this is fantastic, every bit as good as it's said to be. it turned boring grape tomatoes into flavorful, succulent little blobs. i suggest tossing the tomatoes with olive oil, salt, pepper, and an herb in a bowl prior to putting them on the cookie sheet (so that they get evenly coated with the oil). they're best right out of the oven, although they will keep in the fridge under oil. i'd eat them plain, or toss them on pasta, or spear them with a little piece of cheese, or put them on pizza.
  • roasted butternut squash strudel (from Epicurious): this is time-consuming, but a very yummy, impressive-looking wintery main dish. i rolled it in filo dough into a big log, but in the future, to save time and avoid a big mess, i will probably roll it in frozen puff pastry from TJ's. (and yes, i am "A Cook from Massachusetts"...)
  • pumpkin muffins (from Gourmet): this recipe makes perfect muffins. what more can i say? (be sure to use just 1 c. of pumpkin purée, not the whole can, and be sure to sprinkle the tops with sugar before baking—it results in a better texture on top.)
  • chewy ginger cookies (from Martha Stewart): follow the recipe exactly—it's a little fussy, with all the chilling, but just do it—and you'll get the perfect ginger cookie. i love these, and eat way, way too many when they're around. i happen to prefer them without the chocolate chips, but i realize there's room for rational disagreement here.
there—i've shared some secrets with you! and by secrets i mean a few recipes that have produced glowing oohs and ahs and mmms (especially, i must say, the ginger cookies). but see? it's not me at all, it's just having the right recipe.

i encourage others to post favorite recipes as well...

1 comment:

Kate said...

Thanks for the tips! On the strength of your recommendation, I just made SK's slow roasted tomatoes. I used 1 tbsp of olive oil and 1/2 tbsp of kosher salt per punnet of (totally unremarkable) cherry tomatoes. The results were fabulous. I made a salad out of them, also featuring edamame, mozzarrella, fennel, basil, and a lemon zest/red wine vinegar dressing. It was the best thing I've made in a while. The recipe and picture are up on my site, if you're interested.