Time for another Improv Cooking Challenge! I haven't done one in a couple months due to the holidays and not being super interested in the ingredients. But this month the challenge was Rosemary and Lemon, and that pairing sounded great to me! I was torn between a cocktail and a cake recipe, so I decided - why not do both?
The cake is light and fluffy from whipped egg whites, dotted with rosemary, and iced with a lemon cream cheese frosting. Delicious.
The martini is sweet (but not too much) and tangy, with a base not of rosemary. Dreamy.
Together they are absolutely perfect. I don't like overly sweet anything, and these were so well balanced. I brought them to my book club and they were a huge hit (not an exaggeration, they were the most popular items I've ever brought). Some of you may roll your eyes at the mention of a book club, but don't worry - we aren't the pretentious kind where everyone hates the books. We are sci-fi, horror, and fantasy only and we have a great time!
This month for the Improv Cooking Challenge, our ingredients were Carrots & Curry. I knew immediately that I wanted to make a soup, so I looked back through my archives and found three soup recipes that I'd previously made. I used these three recipes to help me come up with a new one: Spiced Carrot Soup with Chickpeas and Tahini, Spiced Carrot Soup with Crispy Prosciutto, and Thai Pumpkin Soup.
I started by cooking madras curry and grated ginger in olive oil (though it occurs to me now that I could have used coconut oil), then adding carrots, onion, and garlic. I seasoned with salt and cooked for 15 minutes, until the vegetables started to brown. Then I added chicken broth and coconut milk and simmered covered for 20 minutes. You can use vegetable broth to make this vegetarian/vegan.
I have recently joined a group called Improv Cooking Challenge (see my first post here), where we are assigned 2 ingredients to incorporate into a dish each month. This month, the challenge was garlic and rosemary - perfection!
I chose to make a simple pasta with shredded rotisserie chicken, garlic, and rosemary; tossed together with starchy pasta water and Parmesan to make a light sauce. Five ingredients, 30 minutes, easy and delicious. You're welcome, world!
I've joined a group called Improv Cooking Challenge, where each month 2 ingredients are chosen for us to make dishes with. This month was peaches and cream - yum! I scrolled through my saved recipes on Pinterest and found this Peach Cobbler Trifle that looked perfect for the challenge!
Pound cake is layered with a pudding mixture, peaches, and a crumble topping. My trifle dish is actually a punch bowl, so I only made 2 layers. But with a taller, narrower dish - you could make 3 layers.
I really liked that the pudding mixture used orange zest and sour cream to take it out of too sweet territory. I added a pinch of salt to the crumble mixture and the peaches to help in this regard, too.