Chiles y flores de calabaza rellenos

Wednesday July 22

Yes, it's the squash blossoms again, this time part of a Mexican fiesta. We got some nice big poblanos and some tomatillos at Findlay market on Saturday. The first got roasted, the second got ground up with some garlic, fresh coriander, lime juice, and red onion to make the piquant pico de gallo on which everything would repose.
We followed our basic relleno procedure but the stuffing was a quarter pound of goat cheese and over a half pound of grated swiss, seasoned with a few ground oil-cured tomatoes and a little epazote we're growing in the garden.
With this, we stuffed four poblanos and ten beautiful squash blossoms.
The batter was made according to Holt's special method, but again, with a difference: we added a little masa harina. And what do you know - it began to puff up as if it had baking soda in it! So we quickly rolled and fried the chiles, plated them in the warmer, and then did the same to the blossoms, until all the golden fried things could be piled on the green salsa.
A fiesta in your mouth!

Asian barbeque pork with not-so-baby bok choy

Tuesday July 21

Just some thin medallions of pork tenderloin, anointed with some of last year's (!) Asian barbecue sauce that was waiting for us in the fridge, pan-fried for a couple of minutes on each side.
We're gradually using up the bok choy from our garden, and these last ones have grown a bit mature. So they can't just be split down the middle and grilled, they have to be chopped into strips and stir-fried. No problem with that, though; it just went into the pan after the pork was done and resting in the warming oven, white strips first, then green, then some of the sauce, then a little water, then steam for a minute.

T-bones and Squash

Monday July 20

Sounds like a really bad police-buddy movie. The steaks were on sale at IGA, we just anointed with Worcestershire and grilled them. Then made an instant yogurt and horseradish sauce. While they rested, we grilled tiny whole assorted squashes, most of which we got at the Farmers' Market, but one - first! - golden pattypan from the garden.

Pasta Fredda

Sunday July 19

We'd gone out with Kathy and Russel to Uncle Yip's for a dim sum feast (very good turnip cakes), so a light dinner was in order. What we had was pasta, in this case rigatoni, boiled and thrown into a bowlful of chopped fresh tomatoes, olives, basil, and goat cheese - much like Da Paolo's specialty "Pasta Fritta."

Squash blossom pizza

Saturday July 18

When the garden gives you squash, make squash blossom everything. This is an adaptation of our previous pizza bianca, but with goat cheese this time, lotsa garlic, and more salt for savor.

Leftover Chicken and Caprese Salad

Friday July 17

Yes, it's what we didn't eat of the chicken - from just yesterday (horrors!). But on a nice summer evening, convenience is important, especially when dining outdoors. We nuked the chicken briefly, and devoted our attention to a lovely caprese salad, made with farmers' market tomatoes, our own basil, and fresh mozzarella. The latter can be really bland, especially in this country, so we pre-marinated it in olive oil and fresh herbs, and topped everything with our new discovery, white balsamic vinegar, which keeps the colors pretty and light.

London Broil with Zucchini

Thursday July 16

We did both of these on the grill; the broil was smeared with Worcestershire and horseradish mustard, the zucchini oiled and dusted with fresh marjoram. But that herb is a bit too strong and medicinal for more than a pinch of fresh, so from now on we'll stick to thyme or oregano.