What’s Been Cooking in July?

As Jul comes to a prohibited and wet finish I’ve been perusing recipes in several online food blogs that we review frequently and entirely enjoy. we have a library of cookbooks, though when temperatures are in a triple digits and developed furnish surrounds me in a kitchen, what’s some-more fun than anticipating a classical anniversary recipe online to ready adult for dinner?

Take honeyed potatoes, for example. Traditionally, we ready honeyed potatoes in a stew for Thanksgiving or Christmas dinners though frequency consider about scheming them in July. But recently in her “Good Food St. Louis” blog, former Missouri First Lady and U.S. Senator Jean Carnahan common a recipe for “Roasted Sweet Potato Fries” that she betrothed would “fly off a plate.”

As she points out, some burger places are now portion honeyed potato fries as good as French fries. On an dusk that was ideal for barbecuing burgers and brats, we motionless to try her recipe for an oven-baked chronicle of these honeyed and palatable looking fries. Peel 6 middle honeyed potatoes and cut any one into 8 wedges. Heat a oven to 400 degrees, and in a vast saucepan, move 1/3 crater balsamic vinegar, ¼ crater (packed) brownish-red sugar, 3 Tbs. unsalted butter, 2 tsp. counterfeit sea salt flakes, 1 tsp. red peppers flakes, and 2 Tbs. H2O to a boil.

It’s now time to mislay a salsa from a heat, toss in a honeyed potato wedges to cloak them, and afterwards fry them 45 mins on a parchment-lined rimmed baking sheet, branch during slightest once. Add a few some-more salt flakes and offer with burgers, fish, or only eat them as an appetizer. While we don’t remember eating honeyed potatoes in a summer as a child in Texas, mythological cook Edna Lewis grew adult in farming Freetown, Va., where cooking what we grew and found in a furious was a approach of life upheld down from one era to a next.

Her name came to mind when Kit returned from a Ashland Farmers Market final Thursday with a half pat of tree-ripened peaches. we wasn’t during all astounded when a weekly NYTimes.com cooking blog featured a recipe for Edna Lewis’s Peach Cobbler, and of course, we had to make one. We’ve now common a pink cake and a cobbler with friends who join us any weekend for Sunday Supper. Since finding that a Giofre Apiaries Honey Ice Cream makers in Millersburg now have pints of pink sugar ice cream, we simply offer tiny bowls of it surfaced with sliced peaches and warm, only picked blackberries. Sweet!

When a daughter Heidi and her partner visited this month, cooking had a possess special challenges. They don’t eat anything with a mother, that manners out beef of any kind, eggs, or fish. Their breakfast was steamed kale and radishes followed by oatmeal and bananas. Vegetables and grains ruled a day during each meal. Following a matinee during Ragtag Cinema, we walked to India’s House on E. Broadway for dinner, meaningful there would be unfeeling options on a menu.

While deliberating a movie, we common unfeeling Samosa pastries pressed with peas and potatoes. They systematic Vegetable Curry, Kit had Chicken Tikka Masala, we systematic Chicken Korma, and we all common plates of comfortable garlic Naan and Jasmine rice. It was fabulous! Since then, I’ve done a Provençal Tomato and Squash Gratin that calls for cooking adult tomatoes, diced zucchini, onion, garlic, and a crater of baked rice (from India’s House). Blend with 3 eggs, uninformed thyme and ½ crater of grated Gruyère or Swiss cheese. Bake 45 mins during 375 degrees in a 2-quart gratin plate surfaced with tomato slices. Delicious!

What’s cooking in Jul is uninformed tomatoes, zucchini, honeyed potatoes, blackberries, beets and peaches. Oh my! Miss Edna Lewis would be right during home in a gardens and kitchen during Boomerang Creek.

 Cathy Salter is a geographer and columnist who lives with her husband, Kit, in southern Boone County during a place they call Boomerang Creek.

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