food this week

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My wonderful in-laws were visiting last weekend so I made a retro dish, Steak Diane. I remember reading an article a long time ago from I think either James Beard or Craig Claiborne, who talked about going to the theater in New York to see a play and making a quick supper of Steak Diane beforehand. It sounded so chic, so New York, and how can anything with steak, butter, cream, and cognac be anything but delicious.

Easy curries have been on my regular rotation in the last few months. I like their versatility. Roasted Cauliflower Lentil Curry and Zucchini & Shrimp Coconut Curry are my current favorites to riff on.

The eggplants in my garden are going bananas this year. I’ve made Pasta alla Norma and Eggplant Caponata which is a delicious Italian dish great as an appetizer on a slice of baguette or spread in a sandwich. My mom also gave me some corn on the cob and my favorite thing to eat this week was a free form salad with corn and blueberries. Put a few cobs of corn in a hot dry saute pan and turn every minute or so until the corn is grilled on all sides. Cut off the kernels and in a bowl mix the corn with fresh blueberries, diced red onion, & chopped basil. Toss with a little rice vinegar, olive oil, and s & p. Let macerate for about an hour before serving.

Have you tried the new plant based burgers called the Beyond Burger and the Impossible Burger? They are both delicious, look just like beef, and if no one told me it was plant based, I would not have known. Beyond Burger is sold in stores and the Impossible Burger you can find in restaurants but I’ve heard that they will be in stores soon.

I use these guides to what produce is in season in Hawaii and Southern California. They’re very helpful as I look at recipes and put together my meals. You probably have something similar for your area.

These Green Falafel Balls from 101 Cookbooks are great to freeze and and pan fry a few for lunch. Last but not least, take a look at this incredibly beautiful Rainbow Cake from Molly Yeh. I could never make this in a thousand years but I love it so much. Happy eating.

Photo from NY Times Cooking.