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!

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

I have a plethora of pears this year and asked for recipes on the harvest forum. I absolutely love this pear chutney recipe that florak_uk pointed me to. I’ve just made my fourth batch and will likely make another. I’ve been using half malt vinegar and half cider vinegar.

River Cottage Pear Chutney

The photos on the website are in no way related to this chutney. Here’s one of mine.

That pear chutney looks delicious!

We continue to eat mostly salads in this heat. I am putting fresh steamed corn and green beans in salads with either ham, chicken, beef (rarely) or hardboiled eggs, lettuce, tomatoes, celery, nuts, kale— basically anything in the veg drawer. it’s too hot to cook!

I made the NYT Hot Honey Sheetpan Chicken, with broccoli, red onion and sweet potato. I thought it was fine but would not make it again. Others who love hot honey really liked it tho

I am def not on the hot honey train but that seems to be the flavor du jour.

This zucchini flatbread recipe came across my instagram and I’m anxious to make it!

https://www.instagram.com/p/Dau_OdZgP3j/?stkn=MW51cnluajV1a3hiMA==

The pear chutney link keeps coming up Google virus scam, can’t get to it outside of Houzz either.

Me too, @KSWL. When i find a recipe on Insta I google it until I find a version with reviews.

On another note, I had leftover arugula and made this. Very popular: https://www.acedarspoon.com/lemon-arugula-salad-with-pine-nuts/

@HU-113737678 do you mean the link that I posted? I cannot imagine why! the recipe is at britishrecipes.uk and is listed under River Cottage recipes.

Party, it comes up virus scam for me also. Could you just copy and paste?

https://britishrecipes.uk/river-cottage-pear-chutney/

River Cottage Pear Chutney Recipe

River Cottage Pear Chutney is a traditional British preserve made by slowly cooking pears with sugar, vinegar, onions, and spices. The mixture simmers until thick and glossy, creating a condiment that is both sweet and tangy.

• Author: Ekani Ella
• Prep Time: 20
• Cook Time: 40
• Total Time: 1 hour
• Yield: 3 jars
• Category: Stovetop Simmering
• Method: Stovetop Simmering
• Cuisine: British

Ingredients

Fruit Base

• Ripe pears (800 g, peeled and diced) – Sweet pears create the main body of the chutney.

Vegetables

• Onion (1 large, finely chopped) – Adds savory depth to balance the sweetness.

Sweet Elements

• Brown sugar (200 g) – Enhances the natural sweetness of the pears.
• Raisins (100 g) – Provide texture and gentle sweetness.

Acid

• Malt vinegar (250 ml) – Adds tanginess and helps preserve the chutney.

Spices

• Ground ginger (1 teaspoon) – Adds warm spice notes.
• Mustard seeds (1 teaspoon) – Provides mild heat and texture.
• Salt (½ teaspoon) – Enhances the overall flavor.

Instructions

Step 1 – Prepare the Pears

Peel the pears, remove the cores, and cut them into small cubes. Smaller pieces cook more evenly and create a smoother chutney.

Step 2 – Combine the Ingredients

Place the diced pears, chopped onion, raisins, sugar, vinegar, ginger, mustard seeds, and salt into a large saucepan.

Step 3 – Dissolve the Sugar

Heat the mixture over medium heat while stirring gently until the sugar dissolves completely.

Step 4 – Simmer the Chutney

Reduce the heat and allow the mixture to simmer gently for 35–40 minutes. Stir occasionally as the pears soften and the sauce thickens.

Step 5 – Check the Consistency

The chutney is ready when it becomes thick and glossy. When a spoon is drawn across the bottom of the pan, the mixture should briefly hold its shape.

Step 6 – Prepare the Jars

Sterilize glass jars by washing them in hot water and drying them in a warm oven.

Step 7 – Jar the Chutney

Carefully spoon the hot chutney into the sterilized jars and seal them tightly.

Step 8 – Cool the Jars

Allow the jars to cool completely at room temperature.

Step 9 – Allow the Chutney to Mature

For the best flavor, leave the chutney to mature for 1–2 weeks before serving.

* I used half malt vinegar and half cider vinegar in every batch I made. (5)

Here's the recipe for Zucchini Pickles! I do not know the origin... I got it off the cooking forum in 2012. These were a hit with everyone who tried them. :)

3 medium zucchini (1 pound / 16 oz / 450 g), thinly sliced


1 medium white onion, thinly sliced


3 shallots, thinly sliced


1 1/2 tablespoons fine grain sea salt


1/4 cup (small handful) fresh dill sprigs

1 small fresh red chile pepper, very thinly sliced

1/2 tablespoon yellow mustard seeds


3/4 cup / 180 ml cider vinegar


3/4 cup / 180 ml white wine vinegar


1/3 cup / 1.75 oz / 50g natural cane sugar

Toss the zucchini, onion, shallots, and salt together in a colander and place over a bowl to catch the liquids. Cover the bowl and refrigerate for at least a couple hours. Toss once or twice along the way. You're aiming to get as much liquid out of the zucchini as possible.

When you're finished draining the zucchini, shake off any water. At this point you want the zucchini as dry as possible. Place in a 1 liter / 1 quart jar along with the dill, chile pepper, and mustard seeds.

Combine the ciders and sugar in a small saucepan over medium heat. Bring to a simmer, stirring until the sugar dissolves, and continue to boil for a few minutes. Pour the liquid over the zucchini and seal the jar. Let cool, then refrigerate. The pickles are good for a week or so.



Makes one large jar.

Prep time: 120 min - Cook time: 5 min

PS: I'm never faithful to this recipe... I omit shallots, sub yellow onions, use a mix of zucchini and yellow squash, etc.

These are our favorite berry bars.

Triple Berry Brown Sugar Bars

https://butternutbakeryblog.com/brown-sugar-berry-crumble-bars/

These berry crumble bars have the most delicious and jammy triple berry filling with a sweet and buttery brown sugar crumble! They’re so quick and easy to make and are the perfect way to celebrate berry season.

Ingredients

Brown Sugar Crumble

• 1 1/2 cups (195g) all purpose flour
• 1 1/4 cups (125g) quick oats
• 3/4 cup (150g) light brown sugar, packed
• 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 3/4 cup unsalted butter, melted (regular or plant-based)

Triple Berry Filling

• 1 cup fresh blackberries*, divided (3/4 cup, 115g / 1/4 cup, 35g)
• 1 cup fresh raspberries*, divided (3/4 cup, 105g / 1/4 cup, 28g)
• 2 tbsp light brown sugar, packed
• 2 tbsp cornstarch
• 2 tsp lemon zest (about 1 lemon)
• 2 tbsp lemon juice (about 1 lemon)
• 1 tsp vanilla extract
• 1/3 cup (110g) strawberry preserves

Instructions

Brown Sugar Crumble

• Preheat the oven to 350F and grease an 8×8 baking pan. Line all sides with parchment paper and set aside.
• In a medium bowl, mix together the flour, oats, brown sugar, baking powder, and salt.
• Pour in the melted butter and mix to combine. It should turn very crumbly but not too dry.
• Press about 2/3 of the mix into the bottom of the baking pan.
• Tightly pack the crust and bake for 10 minutes. Place the remaining crumble in the refrigerator.

Triple Berry Filling

• While the crust bakes, make the filling.
• In a bowl, add 3/4 cup raspberries, 3/4 cup blackberries, and brown sugar. Give the berries a rough mash, making sure to mash each berry at least once with a fork.
• Then mix in the cornstarch, zest, lemon juice, vanilla, and preserves.
• Pour the filling over the prebaked crust and scatter the remaining berries on top.
• Top with the rest of the crumble and bake for 30-35 minutes. The surface should look slightly darker and the edges will be a tiny bit bubbly.
• Allow the bars to cool at room temperature for about 90 minutes or in the refrigerator for about half that time.
• Then lift out of the pan, slice, and enjoy!

Re: mtn’s arugula salad, our favorite pizza joint, Dr Ho’s Humble Pie, makes a Bellisima pizza with roasted tomatoes, fresh mozz, shaved country ham (I opt out on that) and after baking it gets a similar arugula parm salad stack in the center.

yes, love arugula on pizza

Me too! This is my current local fave.

This recipe for beet gaspacho if from of one of my favorite - now closed- restaurants in Paris. The good news was when they closed, they released the recipe.

I top it with a soft french sheep cheese and fresh chives.

YUM! I love all things beet, but especially beet soups!!

me too!