The Kitchn Archive: Jul 2011

This is one of those recipes inspired by what we had on hand – half a loaf of stale whole-grain bread, pattypan squash from our CSA, and cherry tomatoes and rosemary from a recent food swapFree free to use any summer squash from pattypan to zucchini or yellow squash, and to substitute any Italian- or French-style bread – preferably stale, or leave it out overnight to get the best, crusty texture.

Want to make great homemade hummus? We knew cooking dried chickpeas instead of using canned results in the best flavor, but Melissa Clark’s trick for getting the best texture was a new one to us. It’s an easy step that leads to a light, fluffy, perfectly smooth hummus.Clark recommends warming the chickpeas briefly in the microwave before using them.

I realize that much of the country is experiencing a heat wave right now and the last thing you want to do is spend a great deal of time in your kitchen. But I also realize that summer squash and zucchinis are running rampant and it’s tough to think of creative ways to use them before you can give them all away or they start to go bad on your counter-top. So here’s a quick, oven’s-only-on-for-twenty-minutes soup that you’ll appreciate having around for a few days.

While I was baking up my second batch of this cheesy corn bake, I realized just how out of control my corn obsession has been as of late. My recipe lineup has recently included creamy corn grits, corn & jalapeno dip, corn & red pepper quiche, corn & heirloom tomato pizza, and a corn & roasted summer squash pasta bake (and some of these items on multiple occasions). Corn much? Despite the corn overload, I couldn’t resist baking up this delicious corn casserole the other day.

Wonton wrappers get a bad rap (pun intended). Plenty of people only use them for cuisines of a certain background and forget about them the rest of the time. These little gems are actually quite useful no matter the background of the cuisine you’re preparing. In the mood for low-calorie tacos tonight? No problem! Grab turkey, lettuce, tomato and yes, wonton wrappers — they make perfect taco shells.

Eggplant can get a bad rap. Some people find it mushy while others may find it stringy or even tasteless. But if it’s prepared well, eggplant can be an extremely satisfying meat substitute and, when joined with a few tomatoes and fresh herbs, the perfect summer meal. I like this recipe a lot because it doesn’t try and dress up the eggplant with too much oil or gobs of cheese.

It’s that time of year when ice cream cravings pop up with sudden urgency. And with fresh berries at the farmers’ market, who can resist coming up with their own flavor? However, after a major kitchen appliance purge, the last thing I wanted to do was buy another gadget to take up space. Inspired by the Ciao Bella cookbook, I created a rich, not too sweet, grown up granita with red wine and blackberries, all without an ice cream maker.

It’s unofficial watermelon and strawberry day here at The Kitchn, from newfangled grilled watermelon to old-fashioned strawberry shortcake. We’ve also been enjoying these two summertime ingredients together lately in the form of a super refreshing, beautifully hued, non-alcoholic drink. After playing around with various proportions in our juicer (you can use a blender or food processor, too), we settled on a 4:1 watermelon to strawberry ratio.

Despite the numerous and proven ways to cook perfectly moist and tender chicken breasts, I still manage to bungle it up with disturbing frequency.What do you think of this sort-of sous vide method from Hank Shaw and Simply Recipes? I’m thinking it’s worth a shot.

If you haven’t already noticed, Southern cooking is more than just a rising trend. And not just in the South, but all over the country. New cookbooks are hitting shelves daily, pimento cheese was declared a hot food trend of 2011 (say what?!), and Southern chefs are finally getting the national recognition they deserve.

Asparagus and cherries is not a pairing you normally hear of, let alone see in taco form, but when we tasted this combination during our recent trip to Washington state, we felt like we’d been let in on a marvelous secret.When roasted or grilled, the two ingredients turn sweet, succulent, and rich with complex, seasonal flavor. In a taco garnished with zesty asparagus salsa and fresh Mexican cheese, the combination is completely enticing.

Did you know that the very first Mexican ice treats were made with snow carried from the tops of local volcanoes? What this says to me is that, by now, the people of Mexico must be the authority when it comes to icy treats like paletas. To support my theory, we have Fany Gerson and her latest book Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Iced, & Aguas Frescas.