My favourite quote this week, from a Michael Smith interview at Chasing Tomatoes:
You know I don't have a lot of patience for people who say they can't cook. You can. It's not rocket science. Cooking isn't really hard, you have to invest the time and make it a priority.
Priorities! It's all about priorities. This past weekend was full of festivals and birthday celebrations, which doesn't leave much time for home cooking. But I managed to find the time to hit the farmer's market on Saturday morning, and pick up some fresh corn and Ontario peaches & berries (because I am still boycotting the damned grocery stores who refuse to stock them!) I made my son a Party Cake with strawberries & blueberries, and then yesterday I went black currant picking at a local berry farm. In between, we ended up at Beertown (where I had the best restaurant salmon ever!) and the London Ribfest, which was a tad disappointing in that my dosa man wasn't there again.
Yesterday I needed a quick lunch between errands, so I threw some penne in boiling water and remembered Jamie's Mothership Tomato recipes.
354. Summer Tomato Salad (Jamie At Home, page 255)
This is almost a non-recipe, but it's given two full pages in the book. Using the mothership tomato salad you've already made with tomatoes, salt, balsamic vinegar, EVOO, fresh herbs and black pepper, you scrunch up the tomatoes in your hands, then add some freshly made pasta and call it lunch. Top with freshly grated parmesan cheese.
For dinner, after making the masses hamburgers, I finally found the time to use up some leftover risotto that was still kicking around the fridge.
355. Risotto Fishcakes (Jamie Magazine, Issue 39 - June 2013)
This, again, wasn't much of a recipe (no quantities given) but it's a really creative way to use up risotto! Jamie suggests using smoked mackerel, but I quickly pan-fried a small filet of trout and used that instead. I flaked some of it up and added it to the risotto with some chopped chives. Then I formed this into two small patties and dredged them with flour. I put them in the fridge to set for a while, before dipping them in a beaten egg and coating them with bread crumbs. I put them on a greased pan in the toaster oven at 425 F for about 25 minutes, flipping them once or twice.
I was pleasantly surprised at how good these were! I used to love fish cakes as a kid, but haven't had them in years. I really enjoyed this adult version, and will definitely remember this little trick. I ate them with a shaved zucchini salad.
I love this point in the summer, where I have no need to purchase vegetables because my garden is overflowing with them. The only thing is using them all up in a timely manner. Which is where Monday Meal Planning comes in! Here's my best guess for the week ahead:
Lunch - Summer Tomato Pasta with fresh corn
Dinner - Hamburgers & Risotto Fishcakes
Prep - pick and wash chard
Lunch - left over Colours Of Summer Herbed Penne with added trout
Dinner - Skillet Gnocchi with Chard & Beans
Prep - defrost chicken thighs
Lunch - left over Skillet Gnocchi
Lunch - left over Skillet Gnocchi
Dinner - left over Sticky & Crispy Chicken Thighs
Friday, Saturday & Sunday - I can't think that far ahead! I will probably need to use green beans in something, so maybe I'll finally get around to that 15 Minute Beef Kofta Curry meal. And somewhere in this weekly plan, I have to make the black currant jam! No doubt beet salad will make an appearance in the rotation too. *g*