People are so scared of squid! I just don’t get it. I’ve been talking about this calamari salad for a week or so since I’ve made it and a lot of people are kind of put off by the idea. News flash though people: If it’s good deep-fried, it’s probably good other ways. Not to mention that calamari is really inexpensive and cooks in seconds.
What’s not to love about calamari? Couple it with some really fresh and colorful veggies and you end up with a delicious and light salad.
Don't fear the squid!
You could basically pick apart this recipe from the above picture except for maybe the light dressing. The dressing was a bit of an experiment but it turned out great.
Every month in 2009, I am writing a post detailing some specific things about food in the upcoming month.
September is upon us and that means fall is right around the corner – probably my favorite of the seasons. It’s not quite cold, but not blazing hot and all the food is colorful and tasty.
What to Eat in September – If you have a hard time finding things to eat that are fresh and delicious this time of year, then I don’t really know what to tell you. Here are some things that will be especially delicious in the upcoming month though.
Apples – At least once a year, I try to go out apple picking to a local farm. It’s a great excuse to get out of the city for a day and I end up with pounds and pounds of perfect apples which I use in all kinds of recipes.
When I was at the beach a few weeks ago with Betsy’s family, her second cousin walked me through a delicious version of clam linguine. Probably the best I’ve ever had. I’ve made clams with pasta before, but this version of clam linguine, while maybe a bit more work, is amazing. It’s 100% worth the extra effort but don’t worry. It isn’t really that much extra effort.
Lots of flavor on this.
There are two main things that make this clam linguine awesome. One, this version calls for some good dried chiles to give some heat to the whole thing and two, you reserve all the clam cooking liquid and add it to the tomato sauce which gives the pasta a really intense clam flavor.
Every other weekend, I review a cookbook in an attempt to lend some guidance in a field that has become overrun. These days everyone is writing cookbooks and it’s incredibly upsetting to buy a dud and have it sit on your shelf for years – staring at you, mocking your poor judgment.
I’ve been experimenting with some soups lately and I’m starting to fall in love. I’ve known for awhile that soup is a very versatile thing, but it’s not until you step into the kitchen and start experimenting that you start to realize all the many facets of soup.
Because of this, I was really excited to open up “Love Soup” by Anna Thomas. Even though it’s all vegetarian, I wasn’t worried that the 160 recipes in the book would be varied and delicious. In fact, after thinking about it, a lot of my favorite soups are vegetarian so I was pretty sure that I wouldn’t miss the meat in this case.
You’ll note that there is a pretty big void of food podcasts there. That’s because I haven’t found one I like! I’m digging podcasts these days though so please comment if you know of any good ones – especially food/cooking related ones.
Best Baked Beans Ever – Her title not mine, but they do look pretty darn good. I was thinking that they might be a bit too sweet for my tastes, but the baking with bacon at the end is so excellent. (@ The Pioneer Woman)
If I were to make a list of things that I don’t mention enough on Macheesmo it might start out something like this:
1. How seriously, unbearably hot it is in DC in August. I am a cold weather person. This sweltering heat is not to my liking.
2. How much I love cucumbers.
Luckily, both of these things factored into this delicious chilled cucumber soup I made over the weekend.
Simple and refreshing.
This soup is really nothing fancy and while the original recipe calls for cubanelle peppers, I’m very convinced that you could use a bell pepper or a jalapeno if you wanted a bit more heat. The cubanelle is a nice pepper though if you can find it. The original recipe says they use it mainly because it starts with a “C”.
I like to keep a bag of tortilla chips on hand for a quick snack or maybe some late night nachos or something. When I can I like to make my own tortilla chips, but I don’t always have the time. Since chips and salsa is probably my biggest snacking weakness, I almost always have a bag in the pantry.
What I hate is when I get two thirds of the way through a bag and reach down expecting a perfectly dip-able chip, only to find this disaster.
You are no longer salsa worthy.
What am I supposed to do with you, Mound of Crumbles? I cannot dip you. I cannot put cheese on top of you. You are useless!