I’m gonna hit you with two lows and a high. “What about the 18 Cubanelle peppers?” you ask. Well, we put one on a pizza, used a bunch of them and a bunch of CSA purple bell peppers in a batch of corn-chicken-and-potato stew – I know, it’s summer, who wants soup, but this soup is a rock star plus I made it up from scratch – and now there are, I don’t know, 13 Cubanelle peppers in my fridge. My partner is gonna make white chili this weekend. We’re working on it.
As to the rest of the produce? My dudes, we’ve still got – let me go check the list – we keep a list on the whiteboard on the fridge because I could not be more of a control freak if I tried – sunchokes, carrots, all the non-sweet potatoes in the entire world, two sweet potatoes, numerous heads of lettuce including a head of frisee I would really rather not think about, and half a bunch of scallions, to say nothing of purple bell peppers or Cubanelle peppers. It is an ever-evolving Situation. I also made rhubarb cobbler tonight and am as we speak snacking on strawberries, and you wanna know the worst part? Tomorrow Imma go to the farmer’s market and make it worse. Oh god, and I just put the strawberries away and was confronted with half a dozen zucchini. I don’t know. I don’t know! I’ll make Deb’s zucchini bread and then someone told me I should make her zucchini quesadillas and then I don’t know, dude, maybe I’ll go live on the moon. I don’t think you can get zucchini on the moon.
So, lows and highs.
Tried this dressing for bok choy from Dinner: A Love Story and did not love it. I don’t know if I have bad luck with limes or if fresh lime juice just sucks, but it tasted really bitter to me and usually does. Plus grating ginger is not something I have really figured out how to do in a way that doesn’t get all the ginger stuck in the grater. Fortunately we had like a zillion other sauces in the fridge, because my partner is a condiment fiend, so he had his bok choy with some balsamic vinaigrette and I had mine with the garlic-shallot-lemon-ginger sauce he makes for tuna. Miss.
Threw together this rhubarb-carrot cake with mascarpone frosting and was honestly surprise at what a miss it was given that I love rhubarb, I love carrot cake, and I love mascarpone. But the recipe seriously camouflages that lovely tartness that is rhubarb’s reason for existing – you can barely taste it. Plus, I fucked up the frosting. I added a little almond extract, which tasted fine, but was pretty overwhelming and not the most harmonious flavor. I found the cake improved a lot after sitting iced in the fridge overnight, but either way, I would not make it again. I did enjoy the cinnamon swirl on top. It had a lovely coffee cake quality to it. Miss.
But let’s talk about the hit, because it is spectacular: goat cheese & chive biscuits.
Now, if you followed the link, you are probably saying, “That recipe says blue cheese and scallion biscuits.” It sure does! But in this house we believe blue cheese tastes like mold and we do not countenance it. As for scallions, I have tried these biscuits with scallions and I’ve tried them with chives, and the chives kick the scallions’ ass. So they are goat cheese & chive biscuits now, and I honestly can’t say enough good things about them. They have thoroughly unseated the biscuits I’ve been making since time immemorial. Some notes on making them:
- Just like with pie crust, you can cut the butter into the dry ingredients in the food processor. This saves time and loses frustration.
- Because I’m using goat cheese and not blue cheese, the quantity of cheese for one batch of biscuits is “one log.”
- As with pie crust, you may be compelled to add more liquid than advised to the dough to get it to hold together. Don’t do it. When you drop the biscuits onto the baking sheet – I have no idea how Deb expects one to “drop dough in 12 equal mounds about 2 inches apart,” but we use our hands to compress this just-wet-enough dough into coherent-ish mounds – you will think that there’s no way these flaky, crumby piles will turn into biscuits. They totally will.
- You can make these with any cheese and any herb you please, obviously, or no herb at all! But definitely you should try it my way at least once.
You want to eat these fresh out of the oven. If you’re eating them the next day, you want to eat them warmed in the oven. You really want to eat them as an open-face sandwich with a crispy egg, fried shallots, and hot sauce. Mostly you want to eat them immediately. Hit.