Do I really need to say anything else?
I guess I’ll tell you a little bit about this PARTICULAR cheese. Because this PARTICULAR cheese (ricotta, b-t-dubs) is topped with an insanely yummy roasted red pepper balsamic sauce (HEY-O) and then baked in the oven and then topped with some parsley and then slathered on some garlicky, buttery crostini and then shoved into one’s face with great abandon. You with me? Yes? Good.
This is a great appetizer option now that we’re all gearing up for the holidays (WAIT, WHERE DID 2014 GO?!) Make the red pepper sauce ahead and keep it in the fridge if you like, then assemble and serve the baked ricotta whenever it strikes your fancy. Pro tip: This is the perfect amount for a small dinner party (or, y’know, my lunch on a Tuesday), but double it if you’re feeding a crowd.
Quick, easy dinners are the best kind of dinners. This particular dish has only six ingredients (unless you count salt and pepper, which are basically like oxygen or butter or anything else that makes life possible, so obviously I don’t) and takes less than 30 minutes to throw together. It even has cream cheese, which I actually almost never use but is sometimes just completely 100% necessary. In this case, it makes a delightfully creamy sauce that lends a great richness to the simple combo of pasta, corn, and tomatoes.
I am especially in need of fast and easy meals this month, because I have been traveling nonstop over the last few weeks while still trying to keep up with the whole grad school thing (WHAT was I thinking) and planning this oh-so-awesome conference that you should all go to. I was in Portland with my parents for a few days (HI, PARENTS) and then in Seattle for the International Food Bloggers Conference (full recap coming soon! ish). and THEN I was in Pennsylvania for the Big Harvest Potluck. It was all a whirlwind, but SO much fun. Except now I’m catching up (sort of) on sleep and work and blogging and more work. So cooking a whole big delicious meal, while high on my list of priorities, isn’t really happening. [read more…]
I’m not entirely sure that I’m ready for soup weather.
Sure, it’s nice when I’m able to start busting out my boots and sweaters again. And sure, it’s nice to be able to turn my oven on without turning the entire apartment into a sauna. But it’s always so hard to say goodbye to summer produce. Especially when the food blogosphere jumps back on the pumpkin train and you feel like you’re hanging on to summertime all by your lonesome. I’M JUST NOT READY FOR PUMPKIN, YOU GUYS. [read more…]
I am in loooooove with these tartlets.
First, they’re delicious, which is obviously somewhat important. Second, (the VERY important part) they are MINIATURE, which means they are perfect for dinner parties where everyone gets a cute little individual dessert (also, perfect to make for just yourself and eat one by one over the course of an afternoon). [read more…]
I should totally write a Shakespeare-style love poem to tomatoes. I could call it The Tomato Sonnet: Why Summer is Awesome and Tomatoes are Better than Candy and Winter Should Just Stay Far, Far Away. I’m sure it would be a huge hit.
I’m just not ready to say goodbye to summer, you guys. I start class again next Tuesday (WHAT NO WHEN DID THAT HAPPEN) and I’m down to my last piece of sockeye (although Coho salmon should be getting in this week, so you can expect me to be all over THAT) and I have been listening to the summer-y-est summertime country music all day long and living in denial about school and impending cold weather and PLAY IT AGAIN, SUMMER, PLAY IT AGAIN. [read more…]