Food is Always Better with Friends

Helen joined us for dinner tonight. I always produce a yummier meal when I prepare for others.

Kofta Kabobs with grilled tomatoes, onions, and pita, topped with tzatziki.

Palak Chawal

Pumpkin Kaddo

For dessert, I put out some won ton wrappers, topped some with fig and some with apricot preserves and I added goat cheese to a few. I brushed egg around the edges and topped with another won ton. I used some cookie cutters to make cute shapes then fried for a few minutes on each side. After they cooled a little on paper towels, I sprinkled them with confectioner's sugar and served with ice cream. Yum!

Calling All Friends and Followers

This is my birthday month and I am asking my friends to comment on this post and provide one, two, or ten of your favorite recipes. Tell me if it's a recipe that is comfort food, a special occasion, inspired by another recipe, one of your own ... whatever! 

Team Ravioli! My sister and I celebrate fall with pumpkin ravioli.

OBX not Burning Man

I decided to spend the week in the Outer Banks of NC instead of joining Mark at Burning Man. I'm happy with my decision but had a few pangs of sadness/regret during the week. I cured one of those pangs with Seared Sea Bass topped with a yogurt dill sauce, sauteed spinach and garlic, and homemade rice-a-roni. 

Oh yeah -- added a great glass of wine (Biale Zinfandel) and a good book (One Thousand White Women)!

Figs, figs, figs, figs ...

I LOVE FIGS!

I stumbled on this by way of Chowhound. It's in the oven now and smells fantastic!

Copyright 2006 by Cooking With The Single Guy

http://singleguychef.blogspot.com/2006/10/figs-with-puff-pastry.html

Update: August 2012. This is heavenly. I just made it again this year and it was as wonderful as I remembered.

Confetti Muffins

The abundance of summer veggies has me racing for creative uses before they go bad. These muffins were inspired by the mountain of zucchini and yellow squash in the CSA basket today.

Fruit/veggie mix:
In a medium bowl, shred one medium zucchini and one medium yellow squash. Add a handful of shredded carrots. Toss in 1/3 can crushed pineapple, one peach, some golden raisins, and dried cranberries.

Wet ingredients:
In a large bowl combine a stick of butter, 1/4 cup veg oil, 3 eggs, 1/2 cup granulated sugar, and 1/4 cup brown sugar. Beat well.

Dry ingredients:
In a medium bowl, combine 3 cups flour, 3/4 T baking powder, 3/4 T baking soda, 1 t salt.

Add dry ingredients to wet ingredients a little at a time.

Fold in fruit/veggie mix.

Pour into greased or lined muffin tins and/or loaf pans. I made 12 muffins and 1 loaf from this.

Squash Blossoms, part two ... and three ...

Yum. This time, I stuffed the blossoms with ricotta, parmesean, an egg, a little flour, and salt and pepper.

I poached them in 1/2 water and 1/2 chicken broth for about 6 minutes. Water only is fine.

While they are poaching, heat butter in a small pan and add fresh sage leaves.

When the blossoms are done, remove to a plate and top with sage butter.

part three ...

Made these again but this time before topping with sage butter, I fried them quickly to a crispy, golden brown. Then topped with sage butter ... heaven.