Sauteed eggplant with basil and chiles, and summer squash and herbs in parchment over cavatelli, originally uploaded by Alexandra Moss.
Squash - p. 356 (Jon)
Saturday, September 12, 2009
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We're making our way through Mark Bittman's comprehensive, user-friendly, seemingly inexhaustible cookbook, How to Cook Everything. We think it's The Joy of Cooking of our time, and what better way to keep our cooking constantly refreshed and interesting than by turning to the Minimalist and his far-flung tastes for kitchen inspiration?
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2009
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September
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- Beet rosti with parmesan and onion-marinated broil...
- Maple-cornmeal cookies
- Oatmeal peanut butter cookies
- Chicken adobo and spicy no-mayo coleslaw
- Chile shrimp
- Crisp sesame fish with soy glaze and shredded carr...
- Leeks braised in red wine over rigatoni
- Watermelon and tomato salad
- Eggplant-Zucchini Parmesan
- Hake Filets Roasted with Potatoes and Onions
- Garlicky lime-cooked fish
- Grilled chiles rellenos
- Beef curry with coconut milk and chapati
- Jon taste-testing the curry from our new dutch oven
- Corn, tomato, and gouda parrano frittata with toma...
- Broiled shrimp with pesto and corn, tomato, avocad...
- Zucchini pancakes and broiled cherry tomatoes with...
- Caramel fish filet with shredded sauteed zucchini
- Spaghetti with slow-cooked onions
- Jon caramelizing sugar with fish sauce
- Chicken cutlets roasted with tomatoes over rotini
- Sauteed eggplant with basil and chiles, and summer...
- Summer squash and herbs in parchment
- Pasta with spicy crab
- Spiced granola with blueberries and pecans
- Flounder in yellow curry and seared baby bok choy ...
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September
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