Summer Hits

It's the first of September, and while it is still toasty outside Labor Day is looming and autumn is likely right around the corner.  With the lockdown continuing forever, it seems, I continue to cook a lot.  Like, a LOT.  I've tried a "significant" number of new recipes this summer, just to get out of the rut.  Many have been good, some not so much.  There were four standouts worth sharing.  

First was the Whole Lemon Walnut Pesto.  I used this stuff on EVERYTHING.  Pasta, of course, sandwiches and wraps, rice, vegetable mix-in, you name it.  I made two batches in one week.  It is one of those perfect dishes, where the balance is there of sweet and sharp and tangy and creamy and chewy.  It appeals to my sense that there should be no waste after cooking and was a delightful summer spin on a basic staple.  Brava to this one.

Second was Mujadara.  There are a number of recipes online but they are all essentially the same.  Mujadara is a Lebanese rice dish which is easy to make but is transformed by flavor.  After cleaning out my spice cabinet I discovered I had all the basics -- Coriander, Cumin, Bay Leaves, Chili, Cilantro, Cinnamon, etc.  I re-learned the beauty and wonder of Carmelized Onions, and how one must be very, very patient with them.  Pair together the seasoned rice and the onions and magic happens.  The wait is worth it.

Third was a vegan-friendly White Bean Artichoke Dip which was simplicity itself but rivaled my homemade hummus to such a degree that I may be trading off the two for months to come.  As a solo I sometime graze rather than eat regular meals.  This dip, spread across carrot thins dried in my new Instant Pot fryer lid, is guilt free, protein packed, and hugely filling and satisfying.  

Last, of course, is a dessert.  You kinda gotta have something sweet, yes?  Caramel Banana Cake.  This one is elegant, super-moist and ... time consuming.  It isn't just one recipe, it is three.  You need to make the Caramel Sauce first, then the cake batter, then the frosting (both the cake batter and frosting need some of the Caramel Sauce).  It is sinful.  Make sure to stock up on your butter.  As always, I cut the sugar in the cake recipe by more than half and it didn't seem to make a negative impact.  The bananas in the cake, the frosting and the Caramel Sauce were more than enough to balance out the sweetness.  And there was a good deal of leftover Caramel Sauce, which I mixed with half and half and turned into Ice Cream.  All in all, a perfect end to a long, hot summer.  

With the virus continuing to rage in the U.S., expect more recipes in a few months.