In the month of July I cooked

(1) Vegetable fajitas
(2) Portobello mushroom burgers
(3) Grand Marnier (er, Patron Orange Liquer) French Toast
(4) Greek Panzanella

The first and the last two recipes came from Ezra Pound Cake. All were simple, delicious and used reasonable ingredients that only expands your palette if you keep them in your kitchen (for instance: oregano, thyme, basil and red wine vinegar). 19 months ago

Unlike that sort-of depressing Grizzly Bear song, these first two weeks of cooking have been great. I’ve added two new dishes to my kitchen repertoire. The first was an easy vegetable fajita recipe, the second was a little more complicated. I decided to make grilled portobello mushroom burgers, subbing the recipe’s peaches for strawberries.

This was actually a recipe for an entire meal, so I also made sweet potato fries and guacamole to complement the burgers. It was also pretty easy—except the grill. I had such a hard time figuring that out that I ended up just using the oven after watching the fire spark up and die for the millionth time. Plus, it was one jillion degrees outside. ONE JILLION.

I could only get the portobellos in a pack of three, so I marinated the leftovers, then the next day I cut them up and used them in a pasta, along with some tomatoes. A little on that marinade: it’s homemade and consists of olive oil, thyme and rosemary. It’s delicious on the fries and will make your entire house smell great for at least twenty-four hours.

Next Sunday I’m attempting to make Ina Garten’s Grand Marnier French Toast, subbing the uber-expensive Grand Marnier (the small bottle is $27!) for the more reasonably priced Patron Orange Liquer—which is basically the same.

So far, so good! 23 months ago

I just found Ezra Pound Cake and it only seems right to add this to my list of goals. 1 year ago