Well Dined

5Sep/161

Shrimp and Strawberry Summer Rolls

Well Dined | Shrimp and Strawberry Summer Rolls

Shrimp and Strawberry?  Do you think I sound crazy right now?  Trust, young padawans, and learn the ways of combining sweet and savory.  Rice noodles, pickled veg (and mango!), basil, mint, scallions, shrimp, and strawberries are combined in a rice wrapper for the ultimate summer freshness.  Served with a delicious peanut sauce for dipping - get in my face!

Well Dined | Shrimp and Strawberry Summer Rolls

I had seen a blog photo ages ago that I loved on this site, but I was scared to try it because I had never made summer rolls before and it seemed finicky.  Then I was over at a friend's house for dinner and that is what we made!  It was a bit tricky, but not as scary as I had imagined.  She was a pro, so I asked her to help me make my shrimp and strawberry rolls.  Then I looked at the recipe for the photo I loved, and wasn't a big fan of the ingredients.  I wanted noodles instead of cabbage, and mango instead of bell pepper.  So I switched some things around.

Well Dined | Shrimp and Strawberry Summer Rolls

Then we got to work!  She was skeptical of my flavor combo, but ended up loving it.  You can see the progression here from back to front where I put the ingredients on in the wrong order so the pretty parts didn't show, then exploded one, then finally got some decent rolls.  The good news is - it doesn't matter if you don't get the best looking rolls, they still taste amazing!

21Jul/166

ICC – Peach Cobbler Trifle

Well Dined | Peach Cobbler Trifle

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!

Well Dined | Peach Cobbler Trifle

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.

Well Dined | Peach Cobbler Trifle

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.

11Jul/1610

SRC – Golden Nectarine Cake from Smells Like Brownies

Well Dined | Golden Nectarine Cake

It's Secret Recipe Club time!  And this month I was assigned the blog I've been waiting for - Smells Like Brownies by my best friend, Melissa! Yay! You may recognize the name, because we cook lunch together every week, and I often blog about it.  Melissa is a stay-at-home mommy to a very active little boy, and a precious baby girl.  She is devoted to her family and God in a way that is truly inspirational, as well as being a phenomenal baker and photographer.  She's just the best and I am so excited to share her blog with you!

Eliminating SRC posts and dishes that we made together narrowed down the field quite a bit, but I still had no trouble finding a ton of things I wanted to make.  I actually intended to make several dishes and blog about each of them, but I kept getting sick and injured this month and had to narrow it down to the number one thing I wanted make - this gorgeous Golden Nectarine Cake.  Which is kind of hilarious because Melissa hates fruit, so I doubt she even got to try this cake.

The rest of my top "to-try" dishes (which are all vegetarian, because Melissa is a vegetarian) are Debby's famous Mac and Cauliflower with Ritz Crust (because I've heard her talk about it so many times), this Broccoli and Purple Potato Gribiche (that I've been drooling over since she posted it), Monster Green Pea Burgers, Lemongrass Coconut Noodles, and Couscous-Stuffed Eggplant with Tahini Sauce.

Well Dined | Golden Nectarine Cake

Let's get back to that cake!  I loved this recipe because it was easy for a non-baker like me to follow.  Start with two nectarines and slice them into wedges.  Is there anything more summery than stone fruit?

25Aug/150

Grilled Vegetable Flatbread

Well Dined | Grilled Vegetable Flatbread

This week Melissa and Sarah take their vegetarian lunch adventure to the grill!  Woohoo!  We've been meaning to grill all summer, but for some reason every time we pick a day it starts to rain.  This time was no exception - rain was forecasted starting in the afternoon - but we decided to try and grill before it started, and we succeeded!  Finally!

Well Dined | Grilled Vegetable Flatbread

This flatbread had been kicking around in our minds for a while, the product of brainstorming, and I am so pleased with the way it turned out!  Crispy grilled flatbread topped with pesto, grilled and fresh veggies, feta, and fresh basil - the epitome of Summer.

Well Dined | Grilled Vegetable Flatbread

First, we made the flatbread dough - which is very easy and requires no yeast or rising time!  Just flour, salt, baking powder, water, milk, and oil mixed together.

3Jun/151

Stuffed Squash Blossoms

Well Dined | Stuffed Squash Blossoms

Have you ever had squash blossoms?  It's kind of weird to eat flowers, right?  But these delicate blooms (stuffed with ricotta cheese and herbs, battered, and fried) are so, so delicious.  They are also extremely perishable and only last a few hours at home.  So it is best to cook them right away.

Well Dined | Stuffed Squash Blossoms

I've only ever had squash blossoms in restaurants before, but as soon as I saw them at the farmers market, I knew that I had to try making them myself.  I really wanted to go with a stuffed and fried recipe, which is what I'm used to eating.  But I found a bunch of other cool recipes I'd like to try if they still have them at the market next week - soup, quesadilla, fritatta.

4Sep/140

Caprese Paninis

Well Dined | Caprese Panini

Melissa and I have been going through our recipes to see what areas we are lacking in, and sandwiches are definitely one of them.  She has been growing tomatoes and basil in her yard, which just beg to become caprese.  But instead of just making a salad, we tried to figure out how to turn it into a sandwich.  Melted cheese is clearly superior to un-melted cheese, so of course we made a panini!

Well Dined | Caprese Panini

We spread slices of Italian bread with basil mayonnaise, then layered in fresh mozzarella and balsamic marinated tomato slices (our attempt to get balsamic flavor without adding too much liquid) with fresh basil (you can't have enough basil).  Then we placed them on a panini grill and cooked until the cheese was melted and the outside was golden.

Well Dined | Caprese Panini

The sandwiches were so gooey and yummy - I loved it!  But the bottoms did get a little soggy, so next time I will toast the bread on one side before spreading the mayo on the toasted side, then putting the sandwich together and grilling as usual.  I think that this will help keep it from getting soggy.  I also might put basil mayo on the outside of the sandwich to help brown it up and because it is delicious.

6Aug/141

Zucchini Pizza with Burrata and Anchovy

Well Dined | Zucchini Pizza with Burrata and Anchovy

Fast, easy, simple, and perfect for summer - this pizza is creamy and fresh and super yummy.

Well Dined | Zucchini Pizza with Burrata and Anchovy

All pizza starts with dough, and I highly recommend the Jim Lahey no-knead recipe.  It comes out tender and crisp and full of air pockets.  You can see some bubbles in the dough in the photo above - that's the good stuff!  I do need to try and remember not to stretch it out too much, though.  I think I made the pizza a little too large this time.

http://welldined.com/2013/08/summer-pizzas.html

Top the dough with minced garlic, bits of anchovy, and a drizzle of olive oil.  The anchovy adds little pops of salty and umami flavors.  Along with the garlic, this richness is what elevates this pizza from being boring, do not skip!  Melissa (who I made this with), said that she might make it with capers instead of anchovies next time.  I think that is a really good suggestion for vegetarians who don't eat fish, but still want to get that briney flavor.

21Jul/144

Tomato Cobbler with White Cheddar Biscuits

Well Dined | Tomato Cobbler with White Cheddar Biscuits

Through a combination of being really lazy and really busy, I haven't been cooking that much at home lately.  Or at least anything new or interesting (I mean, how many vegetable pastas do you want to see, right?).  So I haven't been posting very frequently, either.  Thank goodness for my lunches with Melissa, from Smells Like Brownies, or I wouldn't be posting at all!  We made this savory tomato cobbler on a rainy day with terrible lighting, and it was just the right kind of comfort food.

Well Dined | Tomato Cobbler with White Cheddar Biscuits

Caramelized onions and cherry tomatoes get bound together with the help of a little flour, and flavored with balsamic vinegar and fresh basil.  I love using multi-colored cherry tomatoes, so pretty!

Well Dined | Tomato Cobbler with White Cheddar Biscuits

Then the mixture goes into a baking dish and into the oven.  We used the same cast iron skillet that we caramelized the onions in.

Well Dined | Tomato Cobbler with White Cheddar Biscuits

While the tomato mixture cooks, roll out and cut out some biscuits.  The dough, made savory with the help of sharp white cheddar and black pepper, will have been resting in the fridge while the filling was put together.  You want that butter cold in order to achieve maximum flakiness.  We used whey in place of buttermilk, because we will never run out of whey (so much whey).

9Jul/141

Tomato, Corn, and Cheddar Quiche

Well Dined | Tomato, Corn, and Cheddar Quiche

Ah, summer - a time for all the fresh produce you can get your hands on.  I particularly like the combination of tomatoes and corn, which you can see here, here, and here.  Add in some herbs from the garden, eggs from the farmer's market, and a flaky pie crust for an awesome summer quiche.

Well Dined | Tomato, Corn, and Cheddar Quiche

Quiche is best served right around room temperature, so it would be pretty easy to bring this to a potluck or dinner party, as long as it doesn't sit out for too long (2 hours max) and isn't out in the heat.

11Jun/143

Farmer’s Market Pastas

I'm really trying to be better at waking up early enough to get to the Farmer's Market.  I love the scene with all the booths and crowds of people, all the adorable puppies and babies.  The Mosaic Market even has live music and food trucks.  But I am not very good at cooking by the seat of my pants, so after I pick out some yummy looking veg, it usually ends up getting tossed into a pasta.  Even more so when the market offers amazing artisan pasta from Pappardelle's Pasta.  C'est la vie!

Well Dined | Farmer's Market Pasta with Asparagus, Tomato, Leek, Lemon, and White Wine

My first batch of veggies (asparagus, tomato, and leek) went into a white wine, lemon, and butter sauce with the garlic chive artisan pappardelle.  I cooked the leek down in butter and olive oil, then added some white wine, lemon juice, and pasta water along with chopped tomatoes.  When that had cooked to a good sauce consistency, I tossed in blanched asparagus and the cooked pasta (1 minute shy of al dente).  I finished it off with lemon zest, Parmesan, and black pepper and served it with salmon.

Well Dined | Farmer's Market Pasta with Roasted Eggplant, Tomato, and Basil

 

I still had tomatoes and a random eggplant that I picked up for no reason, so I decided to do a riff on this pasta.  I really should have used a whole wheat pasta, but I just love gemelli and I can't find it in whole wheat anywhere.  It's the perfect short shape because it has good structural integrity (meaning it cooks evenly and doesn't get mushy edges).

Anyway, I roasted the eggplant while I caramelized an onion (I really wish I had a red onion, but I didn't).  After adding garlic, a splash of sherry, and a splash of balsamic vinegar, I added some chopped tomato and a pat of butter (trying to get the essence of the Marcella Hazan sauce without cooking it for 45 minutes).  Then I added in the eggplant, cooked pasta (1 minute shy of al dente), and a splash of pasta water and let it come together.  Then I topped it with fresh basil and black pepper and served it with some hanger steak from the market (one of the few places where I can find it - there's only 1 per cow and they sell fast).