Heavens to Betsy, it is hot. I'm already a bit of an ice cream fiend, and this week is only serving to further my addiction. I love a trip to Bev's (our local ice cream shop) or TCBY (white chocolate macadamia FTW), but homemade is a delicious and surprisingly easy way to go. I love being in control of the ingredients and flavor combinations I use. Don't worry if you don't have an ice cream maker - not all of these recipes require one. That said, I use my ice cream maker all the time, and if you keep the bowl in the freezer you can be ready to throw together homemade ice cream at a moments notice.
I'm coming off an amazing girls' weekend (we saw Dolly Parton in concert and she was EVERYTHING), so now it's time to get back to serious basics. I need vegetables after all the heavenly junk food I ate over the weekend. Enter kale salad.
Grilled pizza is a favorite around here. I used to make them with my dad when I was younger and we had just discovered the wonder that is Mark BIttman's How to Cook Everything. (I can't recommend this book enough. My copy is in danger of disintegrating due to near constant use.) Pizza dough is one of the easiest things to make, and chances are you already have all the necessary ingredients on hand. Grilling the dough gives it a charred, crunchy-chewy quality that will make you want to fire up your grill even in the dead of winter. Add some grilled vegetables and garden herbs and you're ready for a casual summer dinner.
This snack is so simple it barely counts as a recipe, but it's so delicious I had to share. I've got a ton of radishes ready for eating in our vegetable garden, and this is my favorite way to enjoy them. After all, once I've gone through the trouble of growing these guys, I want to use a recipe that lets them shine.
As much as I love to cook, I'm not keen on following recipes. Cooking is how I decompress after a long day, so directions aren't really welcome (this is where Edward laughs heartily at the notion that I ever welcome directions). Instead, I turn on some music, pour a glass of wine, and start throwing ingredients together. I came up with this simple vegetarian mushroom and spinach pasta dish last week. You may have seen me experimenting with it on snapchat (where I love to share recipes). It's a tasty and hearty dish, is easily adjustable for the ingredients you have on hand, and is ready in the time it takes to boil water for the pasta. In other words, it meets all my requirements for weeknight cooking.
Passover begins on Friday evening, and the seder is one of my favorite holiday meals. I like to include a mix of traditional dishes with new ones, always incorporating the early spring ingredients that are essential to a Passover dinner. And if you don't celebrate Passover, don't worry. This dinner is perfect for any spring festivities. Who's ready to cook?
Lemony smoked salmon dip
Green apple charoset
Beet and fennel salad with orange dressing
Lemon chicken with green olives
Schmaltz smashed potatoes
Toasted hazelnut ice cream
I spent the weekend in South Beach for a friend's bachelorette, and after waking up to an insane hailstorm and 30° temperatures this morning I'm ready to turn around and get back to sunny skies and rooftop pools.
Today's recipe is a tasty one and it comes courtesy of my husband, who cooked while I did some blog work the other night. This corn and potato chowder is perfect for the time of year - it has fresh spring flavors but is plenty rich and warming for chilly nights. We (well, Edward) used a mix of fresh and frozen corn to get the benefit of that unmistakably sweet flavor without having to spend all night shucking. By all means use all fresh corn if you're up for the extra work, but I think this is a nice compromise.
The other key flavor comes from bacon fat. Now, I hope you've been saving your bacon fat, but if you haven't it's time to start. I've written about this before, but as part of my effort to eat less meat, I also try to make the most of the meat we cook. That means stock with leftover bones, and saving the fat when we cook bacon. It's as simple as that - next time you make bacon, simply pour the fat from the pan into a jar and refrigerate it. You can add to the jar each time you make bacon, and then use the fat in place of butter or oil when you want to add some smoky bacon flavor to a dish. Easy, right? Of course, if you don't already have a jar full of this in your fridge, a couple pieces of bacon will do just fine. Butter works too, if you want to make this a vegetarian meal.
These recipes are on heavy rotation in our home. They're perfect weeknight dishes - unfussy and simple enough that you probably won't even need to check the recipe after the first time. They're also not too particular - sometimes I'll use mushrooms instead of eggplant in the pasta sauce, or spinach instead of bok choy in the curry. You get the idea.
Welcome! I'm Arielle, and this is Scotch & Nonsense. Whether you've come for the home projects, the recipes, or the cocktails, I'm thrilled you're here and I hope you'll stay a bit.