Recipes & Food-Related Ramblings
These Green Curry Chicken Meatballs with Broad Rice Noodles maybe my new/old favorite. I say “New” because this dish as it exists in this post is fresh from my noggin. And I say “old” because I’ve been eating my weight in green curry ever since I tried it many moons ago. My hometown of Halifax was a little late to the Thai food game, so when it did show up, I made up for lost time. My go-to order was the same as any basic bitch out there: mango salad, pad thai, and green curry.
I’m going to go out on a limb and assume I am offending many Italians with today’s Antipasto Kale Salad. A dear friend of mine who works with a group of born and raised Italians was once ridiculed for adding chicken to her fettuccine. So, I’m sure my oxymoron of a dinner idea is going to raise a few disapproving eyebrows. I mean no disrespect. I know that antipasto roughly translates to “before food” and is in no way intended to be a main. Nor is a salad, kale or otherwise, ever considered an entree at any Italian’s table. So, I’m not making many friends here with this salad but if you have no strong feelings about Italian food other than “Holy geez! Do I love Italian food!” you and this salad will get along fine.
Summer may be winding down but the summer produce isn’t letting up. Yep, I’m back with another peachy recipe and this one brought a friend, another summertime stunner – the tomato. Together they make this near-perfect, patio-friendly nosh I’m calling Peach Bruschetta with Parmesan Shells. I’ll tell you why that title is flawed a little later. But for now, let’s just focus on this fresh garlic-riddled pasta sauce and those buttery al dente shells. When dinner looks this good, who cares what it’s called.
Peach season is in full swing here in Ontario and I’ve already eaten my way through 3 baskets worth. And not a single one of those peaches ever saw the inside of a Mason jar or a pie. I ate them as fast as I could carry them home straight from my hand. But when I brought the fourth basket home, I knew I had to make something of them. And today’s Cognac Peach Galette with Snickerdoodle Ice Cream is that something.