If you still have any zucchini or tomatoes lying around from a late summer harvest, this is a great vegetarian recipe with which to use those up. 🍅
Also note the new background: my first entry from my new (hopefully somewhat permanent) kitchen. 🙂
I styled mine in more of a fried zucchini-appetizer way, but the casserole way works too.
This recipe was cooked in tandem with an earlier recipe, 9-31: Savory Turkey Patties. We had some different dietary preferences in our dining group that evening, so I used the opportunity to knock out two recipes at once. 🍔
I think it’s interesting that they refer to the burgers as “meat patties” and not “pork” patties or burgers. Just a thought.
I mentioned in 4-17: Crispy Potato Pancakes that our travels had taken us elsewhere. I’m cooking in a different kitchen these days–one that is not my own–which presents its own set of challenges.
However, the beauty of this project is that as long as I have my laptop and internet access, I can just keep going. And so I will. 🙂
Our current hosts have been participating in some of my entry recipes, including this one: 9-31: Savory Turkey Patties. This was prepared and cooked in tandem with the recipe I posted after this one, 9-25: Juicy Grilled Meat Patties.
4-17: Crispy Potato Pancakes is one of the last recipes I cooked in the kitchen with the blue tile counters and yellow walls–-our travels have taken us elsewhere. However, even though the backgrounds will change, the project lives on.
These are essentially latkes. Very delicious latkes, I may add. If you have a food processor, these are a breeze.
Here’s another potato recipe for you. I had a LOT of potatoes to cook. This was the complement to 11-16: Indian Fried Fish, which I posted a few days ago.
This one got stuck to the page before it in the book–hence the destroyed-looking card. You can still see the important parts though–these are mighty tasty. My notes indicate I made it in a chipotle-style a few Christmases ago–we’ll do it legit for this one. For science. 🔬
Another bit of real life distractions, but I refuse to let this die. Back to it, with an interesting dish: 11-16: Indian Fried Fish. 🐟
Um, okay. “Indian” is being used liberally here, as far as I can tell. It was an okay dish, but didn’t exactly conjure up images of India. This seems more like West Indies/Caribbean “Indian” than India “Indian”.
I’ve been making a lot of potato recipes lately. There’s a 10 lb. bag in my pantry I’ve been working my way through, so expect a few more potato recipes over the next few weeks. We’ll start here with one I’ve made before–4-11: Potato Soufflé with Onions.
More of my handwriting. I’ve made this one before, and this time I remember the circumstances and my adaptations–see what good notes will do for you?
Here’s another dessert for you. Book 3, Group 3 (Desserts), Subgroup 17 (Baked Goods) gives us card #9: Brownies. I’ve made these a bazillion times, and they are a GREAT base for adding your own ingredients.
These are good, easy, and fast–the trifecta you’re never supposed to be able to achieve. I highly recommend them, and I keep this recipe on hand for whenever I want to make brownies. One big difference: these use actual chocolate, not cocoa powder. 🍫
I went on a cooking spree and made 4 recipes last night. 17-28: Pound Cake was the last of what I cooked, when we were scouring the house looking for a dessert. 🍰
Hey! This one has MY handwriting on it! I said it was good a few years ago, let’s see if it’s still good.
Spoiler alert: it was. 🙂
Fennel has been a challenge ever since we started receiving CSA boxes a year or two ago. I really never cooked with it before and even now, finding recipes to use with it (that I’ll eat) is difficult.
If you’ve never had fennel, it tastes like black licorice. You eat the bulb part, and usually cut off the stalks & feathery parts. I usually save those parts and put them in when I make chicken stock.
We ended up with two very large fennel bulbs, and so I decided to make 4-13: Fennel au Gratin, because you can’t go wrong when you cover things in cheese.
We paired this with some English cheddar tortilla/gluten-free something-or-other chips as well as put it on top of some veggie patties–both were pretty good. It worked well as a dip–it might be too cheesy as a side dish, unless you added more fennel.