More Cooking

I had some leftover crème fraîche from our French night, but I figured out what to do with it: chilled edamame soup with ginger-crème fraîche drizzle. Back to my Asian fusion culinary roots, plus a nod to France, and I love cold soups. Now that's comfort food!

Venison Chili

Chili made from East Texas venison Mom gave me for Christmas. Heavily flavored by chipotle peppers and simmered in Guinness. Served over brown rice and topped with a little sour cream to cool the heat. Garnished with scallions from our home garden. Can't get much better than that.

More Xandiferous Surf N' Turf

Just further proof that Kara is an open-minded eater and not simply picky. She enjoyed this surf n' turf dish, as only someone who knows her taste buds like me could have predicted: 

Grilled Flank Steak with Fire Roasted Corn and Poblano Pepper Salsa

Squid and Pancetta Sugar Snap Pea Salad

Last Bachelor Meal

Kara's been out of town and comes home today. In the meantime, an experimental surf and turf from last night...

Swordfish in a Cider Vinaigrette with Apple-Endive Slaw and Toasted Hazelnuts

Lamb Loin with Horseradish-Pomegranate Glaze and Cherry Relish

Sweet Potato Salad

Honestly, the best part was the sweet potato salad- basically grilled sweet potatoes and a little red onion dressed with olive oil, lime juice, cilantro, and crumbled Cotija cheese. I recommend it.

Bachelor Food

Kara's been out of town, so it's time for bachelor food. In this case, lamb shoulder chop two ways. I loved the sides with the grilled dish, but I like this cut of lamb better braised.

Grilled Lamb Shoulder Chop, Quinoa Greek Salad, and Roasted Golden Beets with Oranges in a Pomegranate Molasses Vinaigrette

 Braised Lamb Shoulder Chop with Root Vegetables (Carrots, Parsnips, and Turnips)

Grilling

For our anniversary, Kara got me a new grilling cookbook by Emeril. This isn't all from that book, but we've taken advantage of our lovely 72º weather, light ocean breeze, and outdoor heater. Bike to the grocery store, pick herbs from our garden, and grill on the patio.

Bacon wrapped scallops (a glaze of soy sauce and sugar really took them over the edge- I highly recommend), grilled smashed rosemary potatoes, and a paper-thin shaved zucchini and squash salad with pine nuts and feta (and rosé champagne for the occasion)

 

Grilled shrimp and zucchini salad with avocado and agave vinaigrette, served with baked parmesan crisps (frico)

Sea bass peperonata (a bed of peppers, olives, and capers), creole garlic bread, and cauliflower with shallot butter sauce, all grilled.

Sunday Cooking

When I saw this recipe, a take on "Sunday Pot Roast," I couldn't help but make it. Hours of time and tons of ingredients, but you know I love that.

The dish is basically this:

1. Make an awesome cheesy and lemony risotto*, then make that into patties that are breaded and pan fried. (Risotto cakes)

2. Top them with a seared chuck roast slowly braised in a red wine-beef broth with veggies and herbs.

3. Top it all off with a little salad of watercress and parsley, dressed with lemon juice, olive oil, and toasted almonds.

* I gotta plug risotto again. For me, making risotto is like raking a calming zen rock garden that you get to eat. One of my favorite cookbooks, Tom Valenti's One Pot Meals, says of risotto, "It's the Leonard Zelig of Italian gastronomy–a dish that takes on the character of whatever you stir into it. (Leonard Zelig is the Woody Allen character in the film of the same name who took on the physical traits of whomever he came into contact with. If you've never seen it, rent it.)"