Poodles, you probably saw this coming, so it should be no surprise that I am going to have to put Cooking Inside the Lines on a brief hiatus. With a home remodel, starting a new business and that little thing called life going on, I’m afraid CITL has moved to the back burner (pun intended). Although I hate to leave the blog I’ve loved updating for the past two years, it’s actually a positive sign since our little pie company that could is doing quite well! Yay The Pie Society!
I hope to be back by the start of June when I’m a little bit more in the swing of things and heck yes, when summer fruits and veggies are flourishing. I hope you have enough content here to inspire you to try some recipes and keep cooking up magic in the kitchen. With that, I leave you with one amazing burger recommendation from Cooking Light and my menu plan from the magazine’s new issue. Can’t wait to make these!
Ooooh poodles, we are having a “get ready for summer” inspired menu this week. Fresh corn, tomatoes, peaches and more! Besides fall, this is my favorite time of year to cook – produce is at its peak, the grill is always aflame and everything is fresh, fresh, fresh. Love!
Here is what’s on our radar for this week. I think David is going to be happy with all the grilling; someone cue the “Home Improvement” man call.
I’ve had my eye on Saveur magazine’s The Sandwich Issue since it hit the stands. I mean look at this, it’s like sandwich porn.
Although I would like to make every sandwich in this issue, I chose their Torta Ahogada (Drowned Sandwich) since I had an authentic version in Mexico a few years back. I made this for my friends the other night and it was good, but the one I made last night was even better. I used the pork leftover from the Torta to make this Pulled Pork Italiano – so as you can tell I didn’t go through the 85 steps to get the pork in it’s right place for the recipe. For this shortcut I simply threw all the herbs, wine, onions, garlic and broth in with the pork and let is simmer until heated through and reduced down a bit. After that, I followed the recipe as it calls for and threw the delicious, tender pork on the roll with the provolone, broccoli rabe and roasted peppers (thanks to our friend Kari for the homegrown delicious peppers!). This was packed full of flavor lambs. David mentioned is seemed like an unlikely combination at first sight, but he ended up loving it just as much as I did.
I had leftover broccoli rabe and rolls this morning so I grilled the bread in butter and combined the rabe with garlic, leftover crushed tomatoes and salt. After simmering the rabe, I added two eggs and fried until the whites were set but yolk was still runny – the only way to eat an egg in my opinion. Talk about an excellent way to end your night and start your day!