Stuffed

Pattypan Squash Stuffed with Cajun White Beans

Apologies for not posting these past few weeks. You could chalk it up to:

1) Our library system's Summer Reading Club winding down

2) Graduating (thank the good lord I didn't fail cataloging)

3) Preparing for an interview in the Emerald City

... or a combination of all three.

Regardless, I've still managed to have some exciting culinary experiences these past few weeks. To celebrate my graduation, I had a few people over for a sushi making party. My sushi skills are getting progressively better, though there's no photographic proof. We even made dessert sushi, which was incredibly messy and tasty. Along with crystallized ginger, we also had sliced strawberries, mango and chocolate ganache for filling. Ali, Melissa, and I tried rolling it as directed, but we weren't about to bother with chilling it. As a result, the rolls were pretty apt to fall apart. After a couple tries, we decided to switch to dessert nigiri - perfect!

Food from our CSA is still rolling in; this week we got our first eggplant. I'll be making baba ghanoush tomorrow.

We love action shots!

A couple of weeks ago Melissa and I made some stuffed patty pan squash. The blogger whose recipe I tried said the beans tasted like sausage, and sure enough, they did (at least to me). Patty pan squash, like most summer squashes, has a high water content, and unfortunately this recipe does not reheat well. So just invite a few friends over to eat these with you.


By the way, kudos to Melissa (a pastry chef for the posh Sierra Room) for the beautiful photo of her dessert that appeared on the front page the lifestyle section of our local paper recently. There's no picture appearing with the story online, however, so you'll just have to use your imagination.