Recipes & Food-Related Ramblings
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.
Today’s Spicy Mussel Marinara with Pappardelle is brought to by an excess of enthusiasm. You see, this dish came about when Bae and I discovered he likes mussels. Unfortunately, he discovered this when I had a plate of Moules Frites in front of me at a very nice restaurant. To say I was “protective” of my plate for the rest of the meal would be an understatement. And although I had to watch his fork like a hawk, I spent the rest of that evening positively elated. Sunny does not do seafood apart from fish and chips and spicy tuna rolls. I am from Nova Scotia and I have the palette to match. You can see the conflict.
My sincerest apologies to the vegetarians reading this. As I’m sure you can tell, this week’s Smoked Jarlsberg Cuban Burger with Sweet Plantain is not for you. Honestly, there are probably a few omnivores who are a little taken aback. But I assure you, this burger is extra for a good reason. I created this burger in the spirit of Jarlsberg’s Burger Recipe Contest. And although my interpretation of the theme features two different kinds of animal protein, that doesn’t mean yours has to. All that is required is that you create a dream burger that integrates Jarlsberg in a surprising and delicious way. Veggie burgers are more than welcome.
It’s summertime and the living is easy or at least the entertaining is. Now, it’s probably obvious that I am a year-round dinner party enthusiast. But summertime parties have got to be the easiest and, paradoxically, the best. I mean, in what other context does “minimal effort” and “maximum payoff” intersect? Outside of August, it’s pretty much the equivalent of finding a unicorn waiting in the check out line at Target. And to capture these unicorn-esque vibes, I give you this Hot Crab Dip with Shishito Peppers. It asks of you little more than stirring and it is only elevated by the presence of cold beer. Basically, it’s the makings of an impromptu summer gathering covered in gooey, gooey cheese.