Who is the douchebag with two thumbs that left her camera in Seattle? THIS GAL. I guess I’ll tell you later about the bitchin’ sushi dinner my friends threw.
Not that it matters, because I think we all know that I haven’t been documenting my cooking. Between my day job and the Debbil¹ Hob, I’m more interested in eating than cooking, which means that Trader Joe’s frozen pasta dinners are on the goddamn menu. Mmm, frozen dinner.
Still, I want to tell you about some keeper recipes from the last month.
- Pumpkin-Cardamom Rice Pudding. My friend Amani told me about this recipe because we share (among other things) a near-psychotic obsession with all things cardamom. It’s a solid recipe, and I actually had that rogue single cup of pumpkin puree that needed using, so this was that rare occasion where I didn’t need to buy extra ingredients. Bonus entertainment: the single douchey comment someone left on the recipe web page. I swear it wasn’t me. I liked the recipe. I want to make it again with coconut milk and almond butter to replace the pumpkin.
- Collard Cobbler with Cornmeal Biscuits. Two of the two people I told about this recipe in person both made sour faces when I said the name of the recipe, which leads me to believe it deserves a name change. Maybe creamed collards with cornmeal biscuits? I think it’s the “cobbler” that throws folks. All I can say is: it’s fucking delicious. I added mushrooms and used Mexican-flavor Field Roast sausages for my vegetarian dad and it was dope: rich without being cloying, smokey-spicy Levitra, totally brilliant on a cold, rainy night.
- Veggies baked in Apricot and Thyme. Okay, so, there might be some refining that needs doing on this one, but it’s heart is in the right place. The first batch of this I made turned out watery and the potatoes were raw in the middle, and I know the oven was holding steady at 350°, so I’m just going to go ahead and hazard a guess that either the oven needs to be set higher, or the whole thing cooked at least 50-100% longer or a combination of both. But if you’re feeling experimental and not under tremendous pressure to get these cooked at an exact time, please make them. The flavors are sublime together.
- Warm Tuna and Bean Salad. I used this one more as an inspiration than as a recipe, but the end result was so goddamn scrumptious that I’m giving you the link anyway. If there’s one thing that you take away from it: poach your tuna in flavored olive oil. You will not regret it. I skipped the cranberry beans because I’m lazy and fuck that. Otherwise I just made a heap of roasted, sliced fingerling potatoes and green beans, tore up the warm tuna over it and then quickly made a simple balsamic vinaigrette with the warm poaching oil. And then I crammed about four pounds of all of that into my mouth. And I felt awesome afterwards.
There! Try those. Report back. I’ll get my camera and we’ll get this party back underway.
¹ Thanks to commenter Kim for calling it that; it stuck.