Recipes & Food-Related Ramblings
Summer may be officially over but there’s still plenty of its produce kicking around. My grocery store is still bursting with stone fruit, summer squash, and tomatoes of every variety. So while I can feel my focus shifting towards the pumpkin spice of it all, I’m still keen to cook with the produce available. The simple solution to this is to take the summer’s best and wrap it up in a nice, cozy package. And that’s exactly what today’s Creamy Tomato Risotto is.
Summer is back for what is likely a final blast. And as a summer-lover, I am honestly happy about it. But I have to admit, I’m starting to feel like I’ve had my fill. I’m tired of feeling vaguely overheated all the time and I cannot wait to welcome blankets, sweaters, and piping hot tea back into my life. I don’t want to sound ungrateful. But there is a part of me that needs the excuse to curl up on the couch with a pot of piping hot cheese and only a cold, blustery day can give me that. I sweated my way through shooting today’s Baked Goat Cheese Dip and it didn’t feel right. I’m looking forward to making it when it’s not 30°C outside. But I know those days are coming, so I was happy to put this together for you. Let’s get into it.
Mussels may be one of my favorite express foods. They are surprisingly simple to prepare yet somewhat opulent, and unsurprisingly easy to eat. They pair well with fries, salad, and my personal favorite food group – bread. In the summer, they make for excellent patio company, and in the winter they do very well cozied up with your favorite pasta. Mussels also cook in break-neck time and are a compatible vehicle for all sorts of produce. Take today’s Michelada Mussels, for instance. This dish is an excellent way to use up the last of the season’s best cherry tomatoes without overwhelming them.
It’s time for another installment of my ongoing video series Overthinking Classics. Today, I’m tackling Caesar Salad. I chose this much-beloved salad as my next subject because I felt it dovetailed nicely with the previous episode, which covered the ins and outs of crafting the perfect Roast Chicken. Chicken Caesar Salad anyone? If you do decide to go all out and make both, I suggest saving the breast meat from your roast chicken for this salad. I’m usually a dark meat person but in the case of salads, I feel white meat is the best option. So let’s dive into this Caesar Salad.