What's cooking?

Are the little chunky bits garlic?

[Robin Garr]

Are the little chunky bits garlic?

Carla, probably a combination of garlic and ginger bits - I do that technique of cutting the clove or ginger bit into narrow strips, then crosswise, to make little cubes, because it amuses me. There are also some eggplant seeds floating around in there.

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Farfalle with garlic, kale and veal.

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This was the real star though. Gazpacho salad: white nectarine, peach, red onion, tomato (tiger striped), watermelon, cucumber, shiso, cinnamon basil, olive oil (some rare Portugese oil that I got from Primo Oils booth at the farmer's market that is out of this world), and sherry vinegar.

Oh, that little shot of juice in the pasta pic was what the salad cast off. I super fresh burst of flavor!

Kin,

Does this Gazpacho creation have a recipe- or did you freehand it? That sounds incredible and I have perefectly ripe tomatoes, peaches and watermelon...

Deb

No, just kind of went with what I had. Go for it!

Pizza margherita to which I added prosciutto and baby arugula. The dough was cold fermented in the fridge for about 4 days.

[Robin Garr]

Pizza margherita to which I added prosciutto and baby arugula. The dough was cold fermented in the fridge for about 4 days.

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Whoa! I'd eat that.

Thanks, Robin!

Tonight's pie: Pizza with rendered bacon fat dough, balsamic glazed brussels sprouts, gruyere cheese, cippolini onions, and bacon

[Robin Garr]

Tonight's pie: Pizza with rendered bacon fat dough, balsamic glazed brussels sprouts, gruyere cheese, cippolini onions, and bacon

Insane. In a very, very good way.

[Robin Garr]

I wonder if eating Caprese daily is good for you, bad for you, or doesn't matter much. It sure is pretty, anyway. 

Bought some sausages at Findlay Market in Cincy from Kroegers Meats- they have over 30 kinds made by hand. We bought 4 diffent kinds, and already wishing we'd bought more. Tonight we had 2 kinds: the sweet vidalia onion, and bacon- cheddar ones on pretzel rolls from Garey Farms . Yum! Very flavorful and juicy off the grill - so much so that we didn't even use any condiments.

Later this week we'll cook up the CAMEL ones we bought . I'm thinking I'm going to create something Moroccan.....

Deb

I wonder if eating Caprese daily is good for you, bad for you, or doesn't matter much. It sure is pretty, anyway. 

I reckon it would be pretty good for you! Tomatoes are rich in lycopene and basil has flavonoids that protect against freeradicals. Not to mention, it's delicious!

[Robin Garr]

I reckon it would be pretty good for you! Tomatoes are rich in lycopene and basil has flavonoids that protect against freeradicals. Not to mention, it's delicious!

Oh, I agree, Corey. I was thinking more about all the calories from fat in the delicious, creamy mozzarella and the over-the-top green and fruity-pappery Sicilian olive oil. And plenty of salt ...

It's all good, though, and we've been eating variations on this dish just about daily.

[Robin Garr]

Eggplant steaks, pan-seared and oven-finished, smothered with mushrooms and onions sautéed in Sicilian olive oil. 

[Robin Garr]

Spicy red lentil dal with okra and onions. Filling and full of protein. It was a great match with Sierra Nevada Kellerweis Hefeweizen.