YUM! Now I'm hungry . . . 😂

Posting so I get notifications, I'm in a cooking slump right now so I don't have any good offerings. Your soup looks delicious.

The time is perfect for corn.

I wanted to make NYT orricchiete with corn and basil but needed to add richness without cheese they called for.

I low and slow sauteed shallot and a local red bell pepper, spiced it up slightly with some jarred calabrian peppers, and added a handful of basil and a bit of mint.

After cutting the kernels from the cobs I simmered them to make a flavorful corn stock to cook the pasta in. The corn kernels got just a few minutes on the heat with the other veggies before adding some pasta water and the pasta.

The juxtaposition of flavors was remarkable—- sweet and spicy.

We are always looking for good meatless recipes to add to our rotation. Crispy halloumi with tomatoes and white beans has become a favorite, along with some good bread to mop up the juices.

https://cooking.nytimes.com/recipes/1026520-crispy-halloumi-with-tomatoes-and-white-beans?unlocked_article_code=1.-FA.-ONi.Nj0etBnq8jbc&smid=share-url

The NYT is also the source of my latest favorite recipe, and many of my favorites. This is one I discovered just this summer, and have made 3 or 4 times including this past Sunday.

A few notes - Don't skip anything! I go heavy (maybe 1.5x) on all the garnishes, and make my own quick aioli (also below). I used half the olive oil because it seemed like too much. YMMV

Yesterday I had leftovers of just the chicken mixture, and I made more pine nuts, raisins, shaved parm and used fresh arugula. I made it on a wrap instead of a baguette since I was out of baguette - easier to eat and "97% as good" per family. I briefly toasted the wrap (flour tortilla) in a dry skillet first .. i do not like the "raw" taste of an uncooked wrap. I have also made it with bone in skin on chicken that I roasted at home.

Garlic-Scallion Chicken Sandwiches

Convenient and tender rotisserie chicken, sautéed scallions and garlic, vinegar-soaked currants and a couple big handfuls of peppery arugula make up this simple yet very flavorful sandwich. Inspired by the wood-oven-roasted chicken and bread salad from Zuni Café in San Francisco, this is a take on that famed dish in sandwich form. Parmesan and toasted nuts add texture, depth and a hit of umami. For the bread, a thick baguette cut into four sections to make sandwich rolls is economical and offers the duality of crunchy crust and soft inner crumb, although a sandwich roll of your choice works too. If you happen to have some leftover chicken or turkey on hand, this would be a fine use for it.

1 whole rotisserie chicken (about 2 pounds)

Salt and pepper

6 tablespoons extra-virgin olive oil ( I halve this ingredient)

6 scallions, thinly sliced

6 large garlic cloves, thinly sliced

¼ cup red wine vinegar

¼ cup currants or raisins

2 cups arugula

¼ cup lightly toasted pine nuts

Shaved Parmesan

1 large baguette or 4 sandwich rolls

Garlic aioli*

1. Shred the chicken.
2. Heat the oil in skillet over medium. Add the scallions, garlic and a pinch of salt and cook, stirring often, until softened and sizzling, 3 to 5 minutes.
3. Transfer to the bowl with the chicken. Season with salt and pepper
4. Toast pine nuts in a soupcon of oil, remove from skillet and set aside
5. Add the vinegar and currants to the skillet and heat on medium-low, stirring occasionally, until the currants are soft and plump, 2 to 3 minutes. Set aside.
6. To serve, cut the baguette into four sections, then slice open to create 4 rolls; lightly toast if desired. Spread the aioli generously on the inside of the baguette and sprinkle some raisins and pinenuts, then a layer of arugual, then the chicken mixture. Sprinkle with black pepper to taste. Garnish with more nuts, raisins and aurgula then serve.

TIP If using leftover chicken (or even turkey), you’ll need about 2½ to 3 cups of picked meat.

*if you want a quickie version of garlic aioli, this is good:

Garlic Aioli

Ingredients

• 5 cloves garlic, finely grated, minced, or pressed
• 1 to 2 tablespoons freshly squeezed lemon juice (from 1 small lemon)
• 1/2 teaspoon Dijon mustard
• 3/4 cup mayonnaise
• Kosher salt

1. Stir 5 finely grated garlic cloves, 1 tablespoon of the lemon juice, and 1/2 teaspoon Dijon mustard together in a small bowl until combined. Let sit for 15 minutes for the flavors to meld.
2. Whisk in 3/4 cup mayonnaise until smooth. Taste and season with kosher salt or up to 1 tablespoon more lemon juice as needed.

PS Some of you may notice this dish is a riff on the famous Zuni Roast Chicken Bread salad, which is on my list to make: https://www.foodandwine.com/roast-chicken-bread-salad-6420283?print=

I often make a chicken sandwich very similar Mtn, usually when I get a rotisserie chicken from Publix that is not cooked enough. I saute the meat (removed) in a skillet with olive oil and butter, shaved Vidalia onions and minced garlic. It keeps a few days in the fridge and we make sandwiches on french bread or ciabatta with tomatoes, arugula and aioli or pesto. No shaved parm though. Very little work for a delicious sandwich!

Tonight I am making stuffed tomatoes with Boars Head sausage from a Beth La Manach recipe. Will report back 😁

Oh but the pine nuts and vinegar soaked currants are my faves!

Try soaking dried blueberries and cherries in White Balsamic. I think it was @Kswl who had the blueberries ” pickled” at a restaurant last year. I have been doing this and storing some in glass jars ever since. They are incredible umami on salads. They keep indefinitely and get better and better.

DH grills several chicken breasts on an iron griddle on his Propane cooker. We store them in their juices and use for unstructured salads and for tacos when I make tortillas. It is a versatile protein for sure.

I am so happy to find another person in this world who thinks flour tortillas taste raw! There was a sandwich place where we used to live that made wraps cooked in a panini press. I loved them, but I cannot abide tortillas that haven’t been cooked/toasted in some fashion.

I made an awful, nearly inedible mess last night. It was one of those recipes where my substitutions were questionable. I’m going to try to do better tonight.

Omg, I will definitely be soaking dried cherries in white balsamic! I LOVE vinegar. :)

I was trying to post a recipe for zucchini pickles but the copy turned into a format that had problems. I will try again later on a different computer.

bbstx, you cracked me up! I am so lucky because my BF likes to cook, loves to try new recipes, and tends to make recipes that are different from the kinds of things I make. Every once in a while though he goes rogue and tries some weird substitution. :)

In the meanwhile, how does one find salmon that doesn’t taste fishy?! :p

I'm with deegw - in a slump. Nothing to offer but I love reading these recipes and marvel at the culinary talents of so many here. It's a free learning experience which I appreciate!

That reminds me, I had pickled strawberries on a salad recently. I am totally on board for the current vinegar craze