Two-day Baba
More or less, it took two days to prepare Baba Ghannouj this week, though active time clocked at just under 30 minutes. We grilled out last night, and I roasted a plump eggplant in preparation for another meal. Today, I reached for the roasted eggplant (from the refrigerator) and blended it with my remaining baba ingredients. Here’s my basic baba recipe: Two-Day […]
Curried egg salad lands a school lunch date
Lunch date? This curried egg salad gets the nod, and it’s booked for a back-to-school lunch (or two). The Cookery dabbled in several variations of traditional egg and mayo samples, but this curried blend (thanks, Jane, for the inspiration) starts the school year off with an extra kick and holds up well in a wrap. Get set and […]
Julia takes the cake
Birthdays bind us and help mark occasions and honor traditions. With everything “Julia” in August, including Julia Child’s birthday (August 15), explore the art of her cooking, and sharing at the table. You’ll find the party-perfect menu from Julia’s Mastering the Art of French Cooking in the August issue of bon appétit. I went straight for the […]
Beyond Hobo Stew
When the cookery Cub Scouts offer to cook, I step aside . . . but not too far away when slicing and dicing are called for because we’ve already acquired a few stitches thanks to a very impressive pocketknife injury (not sustained while cooking . . . but through that transferable craft of whittling). The boys put their […]
Topanga Tart
Topanga Tart Gather your favorite fresh fruit and turn it into a tart for a perfect imperfect summer dessert. This Cookery’s been on-again-off-again during summer travels, but I folded this tart together while we were away in California. When you can make yourself at home in someone’s home, that’s a pleasure. And when you’re welcome […]
Pick of the produce
This Chinese eggplant may catch your eye in the produce section. It caught mine, and at $2.49 per pound (this week at H-E-B), try it grilled and folded in a tortilla. Spritz sliced eggplant with water, then drizzle slices with extra virgin olive oil. Add salt and pepper to your liking and grill, turning once for golden brown […]
Pasta Pagoda
Looking for an affordable summer filler for the family table? Pasta can take on many forms, but twisty, curly pasta always seems to keep the kids focused on meals around our picnic table. The Cookery likes gluten free Ancient Harvest Quinoa Garden Pagodas, but any pasta will do. Here’s our take on Pasta Pagoda: Cook […]
Siding with Goldilocks
Serve it hot, chilled, or just right, but we sided with Goldilocks and finished the last drop of this bowl at room temperature. Nathalie Dupree inspired this version of roasted red bell pepper soup in her Matters of Taste cookbook. I’ve grown to love several of Nathalie’s later recipes from her Comfortable Entertaining cookbook, and when I came across Matters […]
Fattoush – toasted and tossed
Add this salad to your vegetable repertoire. My fattoush variation is as simple as shop, chop and serve. Provided you skip the baking and buy the bread required for this recipe, fattoush requires painless preparation. If you’re in Austin, drop by Phoenicia for Lebanese bread. Fattoush 2 pieces flat bread (Lebanese bread or pita) 2 […]
Fattoush
I’m rounding up the ingredients to prepare fattoush and hoping to find just the right produce to toss into this beautiful salad. Fattoush is light and colorful with the perfect crunch to stand alone as a meal.