BNJMN

Is it a burger bun without sesames? I never really thought to make my own buns, until my my good friend and maker-extraordinaire  Trevor  posted some of his very own brioche buns. I figured, if I'm hosting a barbecue, then making my own buns means that I control the stack! Burger-style, I baked them close so they baked up touching. There's something satisfying about the tactility of ripping them apart. The recipe I followed recommended eight servings per batch; I would recommend getting a few more and making them smaller. They're pretty, but it's a lot of bread competing with delicious burgers. Mmm... Bacon Bacon is a delicious addition to almost any burger. It would even kick up the veggie burgers that I made, with tofu, black beans, and quinoa. Whether this defeats the purpose depends on the eater I suppose... Grilled corn salad I didn't know what I would be serving at the barbecue, so I flipped though Bon Appétit's 67 Summer Recipes...

If you squint a little, it looks like the Moon A new vegetable that I've never cooked before appeared in this week's food box : callaloo. It's a hearty green from the Caribbean that seems to be not unlike spinach. But bigger. Stronger. More powerful. Jamaican Popeye are this to grow big and and attract women named after oils. Coco perhaps. Wanting to use it at its peak, I found a recipe for quiche . I've never made a quiche before. I don't even really eat quiches. Store-bought ones taste flat and are overpowered by onion. Homemade ones... I almost never come across. Until now! This was a Jamaican-inspired quiche. I guess what makes it so is the all-spice, another thing that's in the kitchen that I've never used. Interesting... I wouldn't be opposed to kicking up the spice in a future quiche, maybe with a scotch bonnet pepper to complete the theme. It was pretty savoury and paired well with a garden salad. Blind bake and cool a crust , whet...

Simple My wife, Melanie has just finished teaching a summer school course! She's tired. I'm tired. Dinner tonight was designed to be fast and to use up some ingredients that have been piling up in the fridge thanks to this week's Foster Family Farm food box (and last week's to be fair). We had two heads of lettuce this week, along with more beets, radishes, and carrots. Last week's cucumber was also looking to be used quickly. So why not blend everything with he last of the celery? Oh, celery! It's been anywhere between $5 and $8 all year, mirroring the olden days when it was so celebrated and exclusive that there were special celery vases that people would use to display them to flaunt to their envious dinner guests. True story. I jumped on a stalk when I saw them for $2.99. Yes, I was so excited that I took a picture I don't like radishes, but Melanie does. We have so many now that I may as well try to carve them into roses and other orn...

Pair a' bowl Every Tuesday, we get a food box from Foster's Family Farm , as part of their community-supported agriculture. It's a pretty useful set-up where we fund the farm before their growing season kicks into high gear, and in exchange, we get boxes of (mostly) vegetables weekly through to harvest season. In years past, I've always had a hard time thinking about what ingredients we will get in any given week, and how to use them to make meals. Seems like the point of it all no? This year, I'm focusing on what are we getting and what can I make that's hopefully exciting and simple enough to make. Tonight, I focused on cauliflower. We got a decent head in our box and I didn't really want to use it as a side like I normally would. I wanted to use it all at once in a fun way. Can cauliflower really be fun?You don't even see it in there, but I made a rice-like with it and built a rice bowl atop what turned out to be a delicious foundation. ...