So, yeah… the Weekend 5 recap. I totally forgot about this till today. OOPS. My bad. Also, I just realised all of the photos I took are on my iFone, and I left that in the car, which the husband is currently using while out on back-to-back service calls, so those will have to be added this afternoon. Sorry.

Okay, here are my thoughts first:

1. The dill pickles from last week should be done fermenting. I will wait to open them when we make our burgers for dinner. I’m sure they will be delicious. Woot!

The happily unfussy apple cake was quick to assemble and bake, meaning this would be a great dessert for kids to make with minimal supervision. Overall, I liked the texture and choice of ingredients, but for me lacked enough flavour. I think amping up the cinnamon is what needs to happen here given how much cake this recipe yields. The scant 1/2 teaspoon was simply not enough. Since the Fall weather is just starting and that means lots of apples, I will get to play around with the cinnamon increment to figure it out soon enough. Overall, this is a great little recipe to try at home as a weeknight dessert.

The mushroom rice dish has a very straightforward cooking method, and I appreciate recipes like that. However, there weren’t any seasonings included beyond a bit of S&P, and this is purely my bias but I didn’t like the inclusion of the wine to the dish. (I also don’t like coq au vin if that makes you feel better.) This is recipe I wanted to like a lot, but didn’t. Even with fresh grated parm cheese on top. (!!!) I will have to take another kick at it very soon with some seasonings. I can easily imagine this side being a staple in our home with our winter meat dishes. I’m not giving up on it. I think it’s 75% good, but I want it to be 100% great, so I’m going to retool it to my liking. I will post the final version soon.

The gnocchi and zucchini ribbon dish was nice to make and eat, but it would have been a bit better if I had pan fried the gnocchi first instead of boiling it. I’m not a fan of soft, mushy gnocchi, and after boiling it to perfection then adding it to the pan to cook longer, it does tend to go mushy. Overall, this is a great little dish that’s got heart and legs. I was full for almost four hours after eating a small bowlful. And the husband was into it. It could use a bit of pow, though; I’m thinking perhaps the inclusion of some red pepper flakes or something similar, or maybe a splash of vinegar in the pan with the vegetables? In any case, this is as a lovely comfort dish that can be changed up as the seasons bleed into each other by switching seasonal produce to suit the weather and mood. Keeper.

5. I had high hopes for the sour cream and bacon potato salad, but it fell flat for me. I’m not really sure why. I haven’t had time to deconstruct the recipe and cooking method to figure it out since I was busy making a Beef Wellington at the same time. I can tell you my MIL and SIL loved this salad which I found odd because I thought for sure my MIL was going to turn her nose up at it after I tasted my first mouthful. She’s not one to eat salads that don’t measure up to hers, but she went back for seconds. Huh. And I thought at one point perhaps it was just me, but the husband thought it was lackluster as well, so who knows. {shrugs}

6. Today I’m finally getting around to making the fig jam after securing some lovely figs. Finally!

We love gnocchi in this house. It’s delicious in every dish I’ve tried it in. You can’t go wrong with these soft, warm pillows of potato goodness. Often I will fry gnocchi to get a nice crispy feel to them as part of a breakfast hash with a vegetable medley. So earthy. This Gnocchi & Zucchini Ribbons in Parsley Brown Butter dish from EatingWell.com looks amazing in simplicity, in taste and in colour. This should be quite good. We’re looking forward to this one

I have 3 apples in the fridge that need to be used up, but 3 is not enough to make a pie with or even a few hand pies, so this cute Apple Pie Breakfast Cake from HowSweetItIs.com looks like it will be a perfect use for my apples. Yum!Most of you know that I love to roast my own peppers at home. It’s cheaper, and it’s healthier for me. I have a lot of weird issues with preservatives, so I like to control my own food preparation when possible. And it’s completely possible with roasted peppers. Here is a lovely Roasted Red Pepper Dip from MarthaStewart.com that I have my eye on. I really like this idea. I want to see if it’s something the husband will be into as well. He’s picky. 🙂
I also have 4 potatoes in my pantry I have to use up, so I’m thinking a small batch of this mouth watering Sour Cream & Bacon Potato Salad from Creative-Culinary.com needs to be made this weekend. Ooh-la-la! 😀And finally, I can’t resist any recipe calling for the use of our beloved Jasmine rice. We can’t. It’s a fact. Look it up. Weak in the knees? Yup. Drooling? Oh, yeah. See? So I tripped over this little creamy rice dish on Pinterest the other day, and I have been thinking about it ever since. This Mushroom Parmesan Rice from TickledRed.com may be the perfect side dish for the pot roast I’m making this weekend. Hmm…

So, that’s what I’m making at home this weekend. What about all of you? Let me know in the comments, please.

I am curious about where everyone’ head and stomach is at right now at this odd time in the summer where it’s unseasonably cold. Almost Fall-ish. I was thinking about stew last night, too. Eek. 🙂

Morning, everyone. It’s early, and quiet here in the house.

The boy is still in bed, and I’m wide awake, sipping on my avocado milk smoothie – thinking about this blog post.

I was busier this weekend than I thought I was going to be, but since it’s a long weekend for us, technically I still have one more day to make the last two items on my Weekend 5 list. 🙂 So far I have managed to make the chai, the kimchi and the lemon curd. All very tasty, all very easy. I highly recommend the lemon curd. It was especially tasty.

The chai was great, but as usual, I found myself without one ingredient that I thought I had but couldn’t find or didn’t remember using up already. In the case of the chai, it was the black tea. The key ingredient. {forehead smack} So, being resourceful, I used Earl Grey tea bags instead. The recipe calls for 4-5 black tea bags, but since I didn’t want the bergamot from the Early Grey dominating my chai super pack of flavour, I only steeped three tea bags.

And then I couldn’t find my star of anise pods (are they pods or just dried flower rings?) and the bag of cardamom pods went AWOL on me, so I cheated and used a bit of anise extract and dry cardamom. Into the pot they went, to swirl around with the water and cinnamon stick. Both swap outs worked nicely, and not much was lost from the tea when I strained it over the cup into my mug, so I win.

I started the kimchi last Thursday night after dinner since the brining of the cabbage was to take 4 hours. I left it go for 6 hours to really soften the leaves. But, by the time I was done straining and draining the water out of the leaves, chopping it into bite sizes and mixing it up with the hot chili pepper paste, it was after midnight when the jar was placed into the fridge, so I’m going to say it was made Friday on schedule with the rest of the Weekend 5 tries. 😉 I can cheat like that, right? Right.

The lemon curd was very easy to make. More so than I remember with store bought lemon curd pre-done packets from my childhood. Huh. And the recipe called for using up the last three of my slightly aging lemons, so this was good timing.

The tartness of this curd won’t make your mouth pucker, but it is strong enough for you to taste it in, say, a blintz or a crepe with fresh whipped cream and some sweet ripe fruit. The flavour stands out, but it doesn’t overwhelm – and that’s exactly what you’re looking for. That’s the kind of curd that’s far more versatile than the overly tart, overly sugary, and overly processed kind I remember from my childhood used in pies. Blech.

The pickles will be done this morning, and after a quick trip to the grocery store across the street for items I could have sworn I already had on hand but can’t find in my pantry (isn’t that the most frustrating?), there will also be fig jam being made in my kitchen.

{happy clap}

Okay, time to get dressed and head out. Those pickles are going to make themselves!

 [ Lemon Curd from scratch from Food52.com ]

[ Homemade Kimchi from Food, Blog & The Dog ]

[ Fabulous 1-Jar Dill Pickles from Yummy Supper ]

What are all of you making this weekend? Will you try anything from my Weekend 5 list? Let me know in the comments. I would love to hear about your kitchen adventures. Perhaps some of your ideas can make it to one of my future lists. That would be fun!