i’m trying to be kind here and put off posting pictures of mac and cheese with a deliciously crispy top and gooey center i made last week. its too hot and it would be cruel to taunt you with things that require half an hour of baking time. so for now i’m trying to focus on the oven-free cooking the heat wave has forced me into.
i mentioned earlier that this is the first thing i made when i got back from alaska (and i ate plenty of it while i was there too.) this is a creamy salmon dip (because its easier to make that way) and while some alaskans will find the absence of chunks blasphemy, i don’t care. i eat it on crackers, bagels, carrots, my finger.. you name it.
Posted in dips, fish, snacks
so this isn’t a recipe. this is a meal suggestion for people like me who are sitting in front of a fan with a cold washcloth on my face because its a hundred freaking degrees out here.
i know, i know, the rest of the country has been dealing with this all summer but i live in oregon! we don’t get summer until the fourth of july weekend and i think the last summer we broke 100 it was 2009. and that was a freak summer. thanks a lot, global climate change.
anyway, complaining aside, i’ve had to stop the crazy pizza and mac and cheese making of 80 degree weeks past. the oven is not turning on for awhile.
for those of you who haven’t been to english pubs, the ploughman’s lunch is a simple plate of fruit, cheese, bread, butter, pickles, and sometimes meat. while brits aren’t known for their cuisine much past fish and chips, you can usually get a plate like this or a delicious wheel of brie and roasted garlic to much on with your pint. (this is making me want to walk down the street to one of the two british restaurants nearby.)
this may very well be my favorite thing to eat. it is a summer staple food of mine, which is kind of ridiculous as it required you to turn on the oven to 450 degrees for about 15 minutes if you include the preheating. i eat this with sharp cheddar, fruit, raw veggies, and smoked salmon when i can get my hands on it. and of course a glass (or bottle) of wine. it makes the perfect light snack, lunch, dinner, breakfast, or even dessert.
the flatbread base is also a good staple for your baking repertoire since you can top it with whatever you like. though this version is my favorite, i often rub the flatbread with pressed garlic and sea salt and top it with olive oil and rosemary when it is done baking. the possibilities are endless.
i’m going to chicago this weekend! for the socialism 2012 conference which will be amazing! but i’m trying to do it cheap which means apples, carrots and hummus, peanut butter and jam, and granola. lots and lots of granola.
the inspiration for this recipe comes from alton brown’s recipe for granola. i think the most important thing i learned from the recipe is to bake it slow. i have had way too many batches ruined by hot ovens and unheard timers. this way takes longer but works better.
popcorn is easily one of the most delicious snacks known to mankind. but the stuff you pop in the microwave is expensive and full of unpronounceable ingredients. the alternative: popcorn kernels, butter, and salt, is just as easy to makewithout a crazy popcorn machine that will put you out at least 20 bucks and take up a bunch of room in your cupboard. why not learn how to do it in a pan?