It seems as if the summer trend this year is to grill anything you possibly can. Although watermelon has been in the grilling game for a while, I wanted to give it a try and top it off with a refreshing mint taste. I’m convinced that if summer were a food, it’d be watermelon – a great summer snack or addition to your next salad. You can use an indoor or outdoor grill, whatever is most convenient for you.
Il semble que la tendance de l’été est de griller tout ce qui est possible. Bien que la pastèque ait été dans le jeu de griller pour longtemps, je voulais l’essayer et le couronner avec un goût à la menthe rafraîchissant. Je suis convaincue que si l’été était un aliment, ce serait la pastèque – un snack qui est excellent pour l’été ou un ajout à votre prochaine salade. Vous pouvez utiliser un gril intérieur ou extérieur, ce qui vous convient le mieux.
Finally emerging from the Test Kitchen is one of my favorite soups of all time (besides French Onion Soup). If you read the test kitchen post, then you’ll know that this recipe was inspired by my alma mater, University of Richmond. Creamy and savory are two of its best qualities and, once I graduated, there was just no way that I could give it up. With this soup, I can soothe my nostalgia and vicariously relive the experience of rushing out of class to beat the cafe line in the business school.
I didn’t anticipated having this recipe ready so soon after the test kitchen post. But I was so determined to get this soup closer to where I wanted it to be, especially since nostalgia kicks in ever so often. Looking over my notes from the test kitchen allowed me to remember what changes I needed to make in order to perfect the recipe. If you have a food/cooking blog, or if you just like to cook for leisure, I definitely encourage you to keep notes of the recipes you try and changes you’d like to make in the future. It is one extra step, but I promise you won’t regret it. I’m the type of person who will cook up a storm before I can even wrap my head around everything that I’ve made or want to make. I can’t tell you how many times I’ve completely forgotten about a dish I’ve made because I’m already on to the next!
I made a few bold changes to this soup (since last making the Test Kitchen version). Bravery ensued when I decided to use the smoked Gouda, which surprisingly gave this mild soup a bit of a kick. I was worried that the stronger, smokey taste would be too overpowering, but it actually gave this soup a bit of personality. The heavy cream created a more sooth and absorbent. Peeling the red peppers (the most tedious part of this whole recipe) and mastering the food processor both make all the difference. Once you’ve processed the peppers, the recipe is pretty much a straight shot from there!
After a long wait and a long and unexpected hiatus (sorry!), the strawberries & summertime salad is finally here! This spring and summer has been salad galore for me. It’s a healthy choice for these summer months and most salads require no cooking time, which was very important for me given that my family and I are recovering from a home improvement disaster. Long story short, our kitchen was unusable for a period of time and I was forced to fend for meals that required no stove or oven cook time and minimal counter space. And, this creation is one of my many results.
This salad is actually a variation of my Spinach, Avocado, & Gorgonzola Salad, which is one of my favorites. I wanted to switch up a few of the flavors for another fresh and light summer dish. With any dish, but especially salads, the fresher the ingredients, the fresher the taste. Farmer’s market season makes having fresh produce and ingredients a real treat when it comes to dishes like this one. Gorgonzola has become one of my favorite cheeses to use in summer salads. It’s so easy to just toss on top and it’s not extremely heavy. And, gorgonzola and walnuts is a classic pairing that works very well with the fruit and avocado. And, of course, the mint adds an unexpected pop to this combination.
Nothing says summertime more than a fresh and savory salad. Summer has arrived early in the district (alarming those of us who still haven’t finished our summer workout plans!) and it’s just in time for Memorial Day weekend. A side to a juicy barbecue dinner or a light eat before heading to the beach, this Warm Caprese Salad is perfection.
In this recipe, I used roma tomatoes but I can’t say that other varieties wouldn’t work just as well. Just about any medium – large tomatoes will work if it suits your taste. The farmers market near my house sells THE best heirloom tomatoes which I might serve as an excellent variety for round two. This creation will probably be on my table many many times this summer.
The best thing about caprese salad is that it’s practical, affordable, and simple. Tomatoes and mozzarella are very common ingredients that won’t leave you feeling lost if you have some left over. More importantly, cooking on a budget can be a serious task. Prime example: when I learned how to make pesto and discovered the cost of pine nuts. I think we have all been in a situation where we have thought about tossing a whole recipe because of one difficult and/or outrageously priced ingredient. As a student, an ingredient like pine nuts can be a real luxury!