group post

In the spirit of finishing, I welcome you to a first ever at Food Loves Writing: a five-part recap of recipes and other things that could have been whole posts in themselves but, for one reason or another didn’t make the cut and almost didn’t make it to you, but, today, at their good fortune, are getting a second chance.

These are the didn’t-make-its and misfits of the kitchen, the ones set aside for later or forgotten about as soon as they were photographed, so now, like the vegetables in my fridge I’m always thinking about, they are being pulled out, in order to not be wasted. Here goes.

green beans in basil dressing

1) First there were the green beans, boiled until cooked but still crisp, and covered in a homemade basil dressing. The dressing was bleh, at best, but the blessed beans were still edible, as green beans usually are, and I can’t remember now, but I think a few days later they were washed off to become green beans cooked with butter or something brainless like that. The lesson here is that you really can’t ruin green beans or, at least, it must be very, very hard, and if I were in the mood for a longer post, I might say that’s just another reason to love them.

2) Then there were the sugar puffs.

sugar puffs

These pretty little pillows of dough get baked in popover tins, where they puff up and turn golden, sliding right out after a few minutes cooling on the counter. You brush them with melted butter and roll each in dishes of sugar/cinnamon until they’re fully covered, resembling jelly donuts but in cork-like shapes.

rolled-in-sugar puffs

And in terms of taste, they’re good—sweet, yeasty, covered in dusts of sugar all the way round. For me, they were a little eggier than I’d like, with a total three eggs in the batter; however, I gave one to someone who immediately wanted another, so there’s an endorsement, and besides, I find creme brulee too eggy, so the problem is very likely me. (Recipe over at Eat Make Read)

3) I can’t remember how many times I’ve made fried green tomatoes this summer, both because I’ve had tomatoes everywhere (!) and because they’re so easy: grab one, slice it, dip it in something and fry on the stove. Five minutes, tops.

fried green tomatoes

This particular photo comes from a morning when I was out of eggs and decided to press freshly sliced tomatoes into bread crumbs mixed with French fried onions, letting the juices be enough to keep the crumbs; I’ve also tried egg and bread crumbs; egg and flour and bread crumbs; and, very soon I hope, cornmeal as indicated here. Do you have a favorite way? I’d love to hear it.

4) So tell me: Have you ever had a barbecue sauce made with cranberries before? I hadn’t, so when the people at Tribal Moose offered to send me some of theirs, it was an easy yes.

tribal moose

So far, I’ve used it in a barbecue hamburger (recipe here) and to cook up some quick chicken on the stove, with a side of purple beans that turn green when you cook them. Something else interesting about this Oregon-based company is that all the proceeds from their cranberry ketchup go to charity. If you want to learn more, click here.

5) Last but not least, let’s talk roasted garlic. This stuff is so easy to make, yet so amazing to watch, every time, and I don’t care one bit what it says about me that I get truly excited to see a head of garlic transform in the oven. You should, too.

roasted garlic shell

My latest CSA box gave me two big heads, so I put one in a shallow pan drizzled with olive oil and covered the whole thing with aluminum foil, sticking it in the oven at 400 degrees for about 45 minutes. Afterwards, what was a hard, tough bundle became a shell of soft, mushy garlic that falls right out to reveal a flower-like husk. You could turn the roasted garlic into a wonderful hummus, or it’s also easy to spread on crostini and top with a blend of tomatoes, basil and olive oil for a homemade bruschetta, like I did Saturday, just because I could.

bruschetta

OK! There you have it! Five mini-stories for the price of one! (Would you believe, I am actually leaving out one more?) Oh, well. This is enough cleaning-out-the-archives for one day.

Happy weekend, all of you! Hope you enjoy every minute.

Shanna Mallon started Food Loves Writing back in 2008, as a way to remember her grandma and write about her life through food. Since then it's become a place leading her to a lifestyle of eating whole foods, a new home in Nashville and the love of her life, Tim. Follow Shanna on Twitter @foodloves, keep up with Food Loves Writing on Facebook and stay inspired with the monthly newsletter.

This Post Has 13 Comments

  1. Shannalee

    Whitney, It felt like I was cheating a little, but it was nice to get these all out of the way!

    Jacqui, Right? It was starting to really build up!

    Giao, Oh, dear, you are too kind to me. Thank you, lovely. Come back to Chicago and we will meet for cupcakes! PS That movie makes me cry, every time.

    Kim, Yay! I hope you do!

  2. Kathi D

    And speaking of popovers. I love a good popover, but I have a spotty record making them. Do you have a favorite recipe? If it tells you anything, my dreams are of the ones they make at Neiman-Marcus in Chicago.

  3. Shannalee

    JessieV, They’re really so wonderful and hard to ruin!

    KathiD, Alas, my popover tin is brand-new (a birthday gift!) and these puffs were the first thing I’d made in them. I am on the lookout, though, so if I find something, you can be sure you’ll know. (If you find something, I hope you’ll tell me!)

    Sues, Me, too. And it’s quite nice!

  4. The Leftoverist

    I am in love with roasted garlic, too. I forgot about it for a couple years (maybe because it was really overdone for awhile–everything seemed to be roasted garlic flavored), then rediscovered it. It really is like magic.

    Have a wonderful vacation!

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