Oh no, June is almost over and I forgot to do May favorites:
Will make again: Thai salmon cakes with sweet chilli sauce - These are based on
this recipe for Thai Chicken Cakes. I whirled everything but the salmon in the food processor, then added chunks of salmon and pulsed the FP until the salmon was chopped and well combined with the rest of the ingredients. I froze a bunch of the salmon cakes for quick dinners or lunches.
10-Minute Thai Cucumber Salad Recipe - easy, fast delicious
Roasted Butternut Squash Salad with Warm Cider Vinaigrette - a lovely Ina Garten recipe that I'm sure I will make over and over. My DH doesn't love butternut squash like I do, but he enjoyed this. I used golden raisins instead of dried cranberries because I don't love dried cranberries. I made this a one-dish dinner by topping the salad with some prosciutto.
Oven-Roasted Peruvian Chicken - I've tried a few Peruvian chicken recipes. I think this one is my favorite. I spatchcocked the chicken and didn't baste it. It takes a lot less time to roast a spatchcocked chicken.
Peruvian Chopped Salad - We love lima beans so I always have a few packages of frozen baby limas in the freezer. I also used frozen corn. This salad held up well until we finished the Peruvian Chicken.
Pork Tacos - I used ground pork because it is what I had, plus the recipe called for chopping the pork tenderloin. I also made these into a taco salad by starting with some greens, topping that with the corn salsa, the taco meat, and drizzling on the avocado crema.
Rhubarb Cordial - My rhubarb hadn't produced enough stalks to get a pound, so I made this using a combination of fresh and frozen rhubarb. I also love the tartness of rhubarb, so I decided to half the sugar. I made it in a 1 quart jar. After about a week, it didn't have much rhubarby flavor, and I had more rhubarb ready for picking, so I stuffed the jar to the top with rhubarb hoping that it would be more rhubarby. It steeped for a little over a month. I'm glad I added the extra rhubarb. It is very nice with a splash of sparkling water.
Fermented Parsnip Coins - I had parsnips from a root vegetable purchase. I roasted some of them, and decided to try fermenting the rest. These are a tasty pickle.
Pork Loin in the style of Porchetta - this was a "project" for me. I've wanted to make a porchetta forever, but never took the time to do it. Well, I have time now! I loved the filling. There was extra filling and I used it on a pizza.
Cacio e Pepe Brussels Sprouts - delicious and went perfectly with the Porchetta. I did the oven method.
Peanut Butter Mousse Tart - you start by making a peanut butter cookie dough that you will use as the crust. I had a little bit of trouble with the dough, probably because I was being impatient. I would be perfectly happy with a peanut butter cookie crumb crust either made from basic homemade PB cookies or from storebought PB cookies. The PB mousse was easy to make and soooo good. I did not feel like washing a melted chocolate coated food processor, so I used my standard ganache method of heating the cream and stirring in the chocolate. I used all bittersweet chocolate, not a mix of milk chocolate and bittersweet chocolate. And I also made individual servings in mini foil pie pans because I made this for a physically distanced meal with friends. If you or someone you love loves peanut butter and chocolate, this tart will make them very happy.
Tried and True Shrimp Florentine with Caramelized Garlic -- My version of this includes some melted cream cheese in the sauce. I also knew it was going to be ugly, but instead of roasting the garlic, I decided to use some black garlic. As expected, the black garlic melted into the sauce and turned it black/grey, but it was delicious and I'd use black garlic again in this recipe.
Vietnamese Lamb with Scallion Rice - easy and delicious
Muffaletta Salad - a great salad that holds up well in the fridge.
White Bean Salad with Tuna -
Evan Kleiman's Pizza Dough - my go to pizza dough. I use all-purpose and 00 flour.
Ribs and
French Potato Salad - No rib recipe, just a dry rub, baked low and slow, then finished with a light brushing of BBQ sauce. We have sauce from a BBQ joint that we like. The potato salad has a vinaigrette dressing, the only type of potato salad that I like.
Italian Vegetable and Pasta Salad - great summer meal, make this a lot.
Celery, Walnut, and Date Salad - another hearty salad to keep in the fridge. I use golden raisins instead of dates.
Not for us: Gong Bao Ji Ding (Sichuan Kung Pao Chicken) - We didn't love this. I think mostly because we were comparing it to a version of Kung Pao Chicken that I used to make all the time but haven't made in years. I did like the addition of sichuan pepper in this recipe and I will try that in my old familiar recipe. I was able to find my old recipe in the dusty corners of a computer archive, so I will be making that soon.
Honey Buttermilk Bread - Tried this to use up some buttermilk. It was recommended by a friend. Even though it doesn't have much honey, it was too sweet for us.
