Three things I made in the kitchen this summer that I loved.
- Zucchini couscous recipe (adapted from Alison Roman, I think). I was seduced by many a highly-produced recipe Tiktok back in 2019 and 2020 only to discover that the recipe was not particularly good. (One, in particular, sounded so delicious – balsamic chicken or something – and it just was really nothing to write anyone about, except maybe on a blog.) It turned me off Tiktok recipes for a while until recently. This zucchini recipe has been on repeat – while you’re cooking pearl couscous, cook over medium-low heat some shallots, zucchini, garlic, and chopped capers, combine with couscous and fresh dill, top with feta and lemon juice. It’s everything a grain bowl wishes it could be, but could never be.
- Blondies. Specifically, Smitten Kitchen’s brown butter blondies! I dream about these. Or, more recently, I fantasize about adapting the recipe while out on a morning run. Is there such a thing as a maple walnut blondie? I may have to find out.
- Caramel! I made caramel and caramel sauce and bourbon caramel sauce. Magical. I love transforming ingredients. I think about 20% of the caramels I made actually went on ice cream; the rest I savored by the spoonful.
Clementine 