Basque Lamb Stew

More than 20 years ago I spent a month in Biarritz, France, on the Atlantic coast, home of the best surfing in Europe. My four weeks there were heaven - language classes from 9-12, two hour lunches spent swimming on the beach and additional classes until 5pm and then home to my host family who made wonderful, simple Basque food. It was one of the happiest times of my life, and for better or worse, anything Basque invokes those happy memories. So when I found this Basque Lamb Stew on Simply Recipes I knew I would be making it sooner rather than later.

Roasted red peppers are the main ingredient to this stew aside from the lamb, and combined with just a smidgen of other savory seasonings - onion, garlic, rosemary and bay leaf - they create magic! I made less than the full amount in the original recipe (two pounds of lamb stew meat instead of three and a half) and am very sad that I short changed myself!

Charred Corn Tacos

Charred corn tacos - such an inventive dish! I have been thinking about doing this ever since Smitten Kitchen posted them and finally the stars aligned and it happened.

This was amazing. So delicious. Vegan, and protein free, but so filling and satisfying!

As always, with Mexican or Tex-Mex style food, the condiments are what make the dish, so don't skimp on them. Slices of lime (not lemon) and minced onion and cilantro over charred corn, onion and jalapeno mixture in a crunch taco shell - pure heaven!

Fried Eggplant with Aged Balsamic Vinegar

A little more than two years I started writing this blog in earnest, posting several times a week and diligently photographing the food in the posts. My main reason for taking my blogging seriously? The movie Julie and Julia, as this tribute attests. I was astounded by Julie Powell's dedication to completing all of the recipes in Mastering the Art of French Cooking - almost two a day - in 365 days AND blogging about it. That's what I call perseverance!

That said, I am taking a page from her book and cooking from Molto Italiano, by Mario Batali. Fear not, there are no plans to cook the entire book, but a decent selection of the recipes because I am always so inspired when reading anything he has produced.

Pomodori al Tonno - Tuna Stuffed Tomatoes

Tired of summer's tomatoes yet? Me neither! I came across this simple and pretty snack/appetizer/light meal on Aglio, Olio e Peperoncino and decided it was my next tomato meal. And because everything sounds better in Italian!

This is barely a recipe, more of a suggestion for a food preparation. But upon showing up in the work lunchroom with these, there were plenty of ooos and ahhs so I decided they were worth a post.

These were kind of jumbo sized roma tomatoes, making them less of an amuse buche and more of an open-wide-la-buche, so I cut them in half.  As for the tuna fish salad, everyone has their own version, and it is one of those foods that I am extremely finicky about, dating to my childhood. So make your favorite and stuff it into a ripe tomato, enjoying the last days of summer!

Marinated Olives Moroccan Style

Read enough of my blog and you'll notice a theme, a Mediterranean one that is, and for me what most defines Mediterranean cuisines is olives. Olive oil has been a staple in my pantry ever since my first cookbook stated that it was the best oil to cook with, bar none. But it is the fruit itself that has my supreme adoration. I have never met an olive I didn't like.

Marinating olives is very simple and the taste is so gratifying! Mix a few seasonings, whether it be herbs, fruit zest or spices, add some olive oil and allow to marry for a few days and voila! You have marinated olives. 

Chick Pea Soup with Thyme

 Most summer recipes are all about keeping the cook out of the hot kitchen - grilling outside, cold salads, or do ahead dinners that do not require too much attention. But sometimes you want hot food, despite the heat.

All of you cubicle workers shuddering under that air-conditioning vent know exactly what I'm talking about! Working in a grocery store, in the cheese section no less, my time is spent in refrigerated conditions - checking backstock in the walk-in cooler or stocking the cheese case for hours at a time. Soup is often the best remedy to warm me up! When the urge for inner warmth surfaces, make this soup. It is so easy, so simple, and so incredibly delicious that I have made it four - count 'em - four times in the last two weeks!