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A New Love: Jacques Pépin's Fast Food
Talking Him Into It - Feeding The Guy
Another Change, and Two Summer Shortcakes
« The Long Dinner Party | Main | Josh's Signature Dish »
After drooling over other bloggers' pictures of their recipes all Fall, I decided to dedicate a week to making all the recipes that I had bookmarked. I started with Gâteau au Yaourt from Chocolate & Zucchini, which was lovely - perfect for teatime and (my favorite test for a dessert) a fantastic breakfast for the next morning.
That night, for dinner, I tried the Spaghetti Squash Gratin from The Wednesday Chef. The combination of squash and the tomatoes was great, though I did think the tomato flavor kind of overwhelmed the more subtle squash flavor. The really great part of this recipe was the combination of the vegetables and the Parmigiano - the flavors went so well together that next time I'm going to mix some of the shavings into the squash instead of just sprinkling it on top (of course, I'm a cheese addict, so what else would you expect?)
To compliment the Gratin (and the steak we made with it), I made a quick salad with mixed greens from the Greenmarket, slices of pear, and Letty's Salad Dressing from Zen Foodism. I don't have the cruet she bases her measurements on, but I winged it with a basic 1:1 part vinegar to oil and added just a tiny bit of water. The dressing was similar to the one I like to make with red wine vinegar, but subtler, with a nice combination of flavors from the garlic and mustard. Josh and I were so happy with it that I made it again the next night (and the night after that). For a salad lover it's so nice to have a new easy dressing to rely on.
Finally, this afternoon I made the Persimmon Bread from the James Beard recipe posted by David Lebovitz. I made it with pecans and a combination of golden raisins and candied ginger, which was nice, even if the ginger overwhelmed the flavors a little bit. Unfortunately, I don't own regular nine inch bread pans, so I made it in a bunt cake pan, and I had to leave it in the oven a few minutes longer, turning the entire cake darker. As far as I can tell, the taste of the cake wasn't changed (it was nice an moist and flavorful), but it wasn't as photogenic. Ah well, maybe it's time to invest in some more baking equipment.
Next week I can't wait to try the Butternut Squash Gnocci from Too Many Chefs.
Posted by georgia to Reviews on November 11, 2005 12:32 AM | permalink | Email this post
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Wow! I'm so excited that you made the salad dressing... and twice! I agree, it's just so easy and somehow really versatile and fresh and still lets the salad's ingredients shine through.
I'm so glad you made it! I will tell my mother-in-law! :)
Posted by: Beth at November 11, 2005 02:32 AM
Hi Georgia - I'm so glad you tried the Spaghetti Squash Gratin! I am, indeed, a bit of tomato fiend... Your idea for mixing in the cheese sounds great.
Posted by: Luisa at November 30, 2005 03:22 PM
