The chicken is already made, it joined some swordfish on the grill while I was making dinner Sunday. Cooking two meals at once, both from the new Canal House Cooking Volume 8, was motivation enough for me to fire up the charcoal grill out in the yard. Lighting an actual fire is always more satisfying than pushing the button on our gas grill, even though it takes more time and effort. Plus, the food always tastes better.
This soup is delicious and easy to make. I make sure everyone has enough to eat by serving it with bread and cheese. Here's my recent blog post.
The really special part of this is the yogurt sauce recipe that came in last week's newsletter. I tried out Tamar Adler's instructions for roasting vegetables on cherry tomatoes, zucchini, turnips, eggplant and peppers last friday. They were pretty delicious just on their own or mixed into bulgar, but now we'll have them with sauce!
Same cookbook, different dish. This one will use up the rest of last week's zucchini and feature tofu, if I make it to the store to buy some. I'm debating making it with chicken stock instead of water, since we have no vegetable broth and I'd rather not make (or buy) any.
This is a very easy and delicious way to eat up all those mid to late summer squashes that just keep coming from the garden, whether it is your own, a neighbor's, your CSA or even the grocery store. All you really need is an onion, some squash and a little crème fraiche or sour cream to dollop on top. You can use whatever type of broth you happen to have on hand - chicken stock, vegetable stock or just plain water with salt. At my house I serve it with really good sourdough bread from the local bakery and our favorite cheese, Cowgirl Creamery's Mt Tam. That seems to keep everyone happy at the dinner table.
Late this summer, my family and I pitched a tent at Eatwell Farm, which is where most of the produce we eat is grown. Farmer Nigel Walker and his partner, Lorraine, had graciously invited us and other CSA members out to the farm for an event called "Do Nothing Weekend". We spent our days swimming in the pond, canoeing on the pond, drinking lots of house-made soda, counting feral cats and generally lounging around.
As I've mentioned before, I don't love eggplant. But this is their season, so mixed with some good tomatoes, peppers, an onion and whatever zucchini you have cluttering up your counter (or fridge or garden), they're really not so bad. Especially when served over saffron rice. With lots of butter and salt. The rice is my favorite part of this dinner.