Baked Chiles rellenos with cheese, oil-cured tomatoes and scallion, and squash blossoms stuffed with tomato, parmesan and crumbs with tomatillo salsa.

Monday August 17

With that title, who needs a recipe?
We wanted to do some kind of big ass fry-up of the superabundance of squash blossoms (I know, your heart bleeds for us) and we also wanted to do something different with the four poblanos we had bought on Saturday and roasted the previous night.
So a typical H&B production: found a suggestion somewhere (can't find it again) of making a bread crumb stuffing (as if for mushrooms) and then baking the buggers. Some onion sauteed in olive oil, then the chopped tomatoes, a little oregano, then the last of the bread crumbs and lots of parmesan to bind. Meanwhile Barbara grated up a mess of Colby cheese, some sun-dried tomatoes, etc. as if for the usual rellenos in batter, but we just put everything on a backing tray, with a little more oil and into the oven at the people's temperature for the people's time (in this case, half an hour). Then served with the last of the tomatillo salsa.
Pretty darn nice: the blossoms came out nice and crisp, almost crackly, and the rellenos were a welcome change.

Stir fry pork with scallions

Sunday August 16

Among Mark (I went to Spain with Gwenth Paltrow) Bittman's "thousand best recipes": But in fact rather plain, so we marinated the pork in the usual way, with soy and Shao Xing wine and a pinch of sugar. Since scallions cook rather fast, we added them after the meat had been stir-fried, as directed. But they also cook down enormously, so even though we had used two bunches instead of Bittman's one, we should have used three. Anointed with a touch of sesame oil at the end, it still tasted pretty good.

Roast Lamb with mustard coating, roast carrots, onions, shallots and potatoes

Saturday August 15

A buy on lamb at Kroger's (the nice sausage guys in Findley Market) led to a standard roast. Holt boned it out, saved a rolled roast for stuffing later, plus the straggley bits for a stoooo. Painted it with Julia Child's mustard coating, and tossed in a mess o' vedge. Oddly satisfying with on a hot summer's night.

Leftover chicken with bok choy and onions

Friday August 14

Pretty much as it says. Did the bok choy (the last probably of this year) stems chopped, with a little garlic and onions, then a chiffonade of the leaves. Added the leftover Shabbat chicken and a tiny bit of chicken broth. Covered, and let the chicken reheat. About 25 minutes from start to finish.

Ratatouille with Pattypan Squash and Yellow Tomatoes

Thursday August 13

We being taken over by squash and though we nip a lot of them in the bud, we still have more. So a tasty rat was in order, with the last eggplant from the market, and lots of yellow heirloom tomatoes.

Venison Medallions with Potato Galettes

Wednesday August 12

We still had some of the lovely blackberries left, and Holt had a vision of venison. This was a meal largely furnished by and dedicated to our brother-in-law, David Kelley. A mighty Nimrod (and we mean that in only the nicest way) he gave us both the Paradigm wine but also the back strap, which somewhat to our surprise was not the whole loin but pieces. Not to worry, we just dusted them with salt and pepper, pan fried them (instead of roasting it), deglazed with a dollop of balsamic vinegar, then added a few berries to the sauce, smashed them and then added the rest whole. Served over the wonderfully easy potato galettes.
For a little side dish, we had just a few nice tomatoes and squash from the garden. Holt reduced some more balsamic vinegar in his saucier (Holt loves his saucier and the giver thereof). He then had the great idea of hotting up the squash a little by placing them in the microwave for 30 seconds. They exploded rather neatly in half, precisely as he had always intended.

Spaghetta alla Norma

Tuesday August 11

A buy on eggplants led to a vague memory of something nice to do with them. And the blog reveals its helpfulness in recalling the last time we did this splendid recipe from Jamie Oliver.