The Slapdash Cook

It’s been a busy month, but I promise that I have not stopped cooking or eating!  I have stopped posting about it, though, something that I’d like to remedy. In the last few weeks, I’ve been up to:

• Trying new and delicious produce at the farmer’s market, including the Armenian cucumber above. This was actually not my favorite cucumber flavor-wise; for that, I suggest the Persian or Japanese versions. Or those little yellow ones. But it looks awesome. I also got my hands on some shishito peppers, which are little green serrano-sized peppers with just a little hint of spice, and have been busy consuming them with this miso-sake sauce (you have to scroll down a ways).
• Visiting Penzey’s Spices in Santa Monica. I just happened to get a parking spot in front or I never would have gone in, but I’m glad I did, because I have discovered that flake salt, while still being salt, is way different from the crystals I’m used to and more mouth-meltingly good. I also got a toasted onion powder, which is more interesting than your average onion powder. A lot of it was stuff I can find more cheaply elsewhere, though.
• Getting a Bangladeshi cooking lesson from a genuine Bangla-American. I look forward to making red lentil dal again.
• Making apple muffins sweetened with honey in honor of Rosh Hashanah. The recipe called for apple brandy, but as I had none, I went with Maker’s Mark, which affected the flavor so little that I think I could have used water.
• Making muffins out of this recipe that is, um, technically cake. I would definitely add whipped cream to that if I did it again.
• Becoming obsessed with this yogurt dip. I was actually trying to upload pictures of this earlier for a proper post, but the server barfed and I gave up. I have made four batches now and have never actually followed the recipe, mainly because it calls for sour cream. However, because of this dip, I have discovered the awesomeness that is thick, creamy Greek yogurt. You can easily use lowfat Greek yogurt in place of the sour cream and lower the fat even further! Nonfat Greek yogurt is also ridiculously thick, but I do think some amount of fat is necessary to balance the vinegar-y-ness of the mustard. However, it’s extremely easy to come up with new and delicious variations — e.g., cilantro and cumin and chili powder in place of the parsley and onion powder and mustard.

Thanks to the Jewish holidays, J. brought home a huge and slightly stale challah. I believe we can get several recipes from it, including one using my beloved slow cooker, so watch this space!