Cookbooks by Mimi
Dip the ends of these cookies in warm raspberry or strawberry jam for truly, frightful looking severed fingers. As a shortcut, make these fingers with store bought sugar cookie dough.
For my mother’s birthday, we always used to go out to this little Italian restaurant at John’s Landing in Portland, Oregon. We ate simmered mussels in marinara sauce, seafood paella with clams, mussels, shrimp and little octopus and heavier entrees made with layers of pasta or gnocchi showered with Gorgonzola cheese and lightened with chopped, fresh tomatoes. After the feast, I asked for a doggy bag, not to pack up dinner remains, but to gather all the different seafood shells. I made a version of this bisque, replacing lobster with shrimp meat and an assortment of bivalve shells.
Sometimes the best get-togethers are spur-of-the-moment. You pick up the phone and call someone, thinking, they are probably busy or doing something with their family, neighbors, friends, book group or whatever, and as it turns out, they are doing nothing and would love to come over. Make this sangria, once you’ve got your random group together and serve with crackers and Spanish cheese like semi firm, slightly nutty and golden, Manchego cheese.
Everyone has one, a vegetable that dominates the garden or a CSA box. One year it was cucumber, another growing season it was kale that showed up in my community supported agriculture box all the time. Now, in my square foot garden out the back door, it’s summer squash that is so prolific I still have six long yellow squash sitting in the crisper drawer and that’s after giving away a dozen to grateful friends.
The best way to deal with an abundant vegetable is to camouflage its appearance. This way, when you serve the recurring vegetable over and over again, no one has a clue they are eating the same thing again and again. I started the summer squash season out with a soup, Peach kissed Summer Squash Soup with Cilantro Cream. Leave out “Summer Squash” when describing the recipe and no one will know what gives this potage its body and sublime richness.
Stay tuned for more summer squash recipes as I clean out my fridge.
I was out to lunch the other day (not mentally, but physically) and I ordered a garden burger. It was not a house made veggie burger, but rather one of those stiff, dense patties thawed from the freezer. I ate it anyway, but in the back of my mind I was assembling my own version of this cardboard treat.
To make these burgers even better, dollop a bit of lemon-dill sauce under the lid of a toasted and buttered whole wheat bun. Stack the burger with lettuce and garden fresh tomato slices. Freeze leftover patties for another day.
Here’s the Lemon-Dill Sauce:
Makes about 1/2 cup sauce
1/4 cup plain yogurt
3 tablespoons mayonnaise
1 teaspoon lemon juice
1 teaspoon freshly chopped dill or 1/2 teaspoon dried
In small bowl, stir together yogurt, mayonnaise, lemon juice and dill.
Whenever I need to relax, I bake.
I spent the afternoon whipping up a white chocolate mousse filling that wouldn’t set. Alternatively, I reworked the recipe using a quick buttercream frosting recipe. Use the frosting on top of the cupcakes in place of the glaze and add sprinkles-that works too!
These are much faster to make if you don’t bother making the filling.