I know, I know. Real cooks don't need recipes. But I think people who are able just to whip something up with ingredients on hand have never been a dime a dozen, and I'm betting the skill has become rarer than ever now, given how few people actually cook.
The only things I wing nowadays are smoothies and salads, and while the smoothies are mostly fine (n.b.: adding avocado means your smoothie will turn an unappealing gray if it sits for any length of time), the salads are never as good as ones I've made with a recipe.
Anyhow, we had two delicious things this week that you probably wouldn't just whip up on your own, even if you had that talent, and since 'tis the season for the ingredients, I didn't want you to miss out.
Corn-Tomato Salsa (from the New York Times)
1/2 small red or white onion, diced
kernels from one cooked ear of corn (please don't use canned or frozen)
1 lb ripe tomatoes, finely chopped
1 jalapeno, seeded and minced
1/2 c chopped fresh cilantro
2 Tbsp lime juice
The original recipe called for it to be served with cooked chicken in soft tacos, which is how we ate it, but it made so much salsa that I had it the next day on scrambled eggs, and my husband just packed the rest for lunch and ate it as is. It's that delicious!
And then last night we had a modified version of one of Deborah Madison's pizza recipes:
Kind-of Deborah Madison's Provencal Potato Pizza
1/4 oz sun-dried tomatoes, packed without oil and reconstituted in boiling water
2 tsp olive oil
1 garlic clove, minced
1/2 lb small potatoes, thinly sliced (I used a Yukon Gold from Alvarez)
1/4 tsp salt
1/8 tsp pepper
Favorite pizza dough recipe for one crust
1-1/2 c thinly sliced red or white onion
1-1/2 c shredded mozzarella or half of a fresh mozzarella ball, sliced
1/4 c grated fresh Parmesan cheese
1 ripe tomato, sliced
Toss the potato slices in the oil and garlic and salt and pepper. Spread in a single layer on a cookie sheet and bake 350F for 10 minutes or until tender. Set aside.
Roll out your pizza dough (I also use her recipe, but pick your favorite) and spread with the remaining oil/garlic mixture. Arrange onion slices over dough and sun-dried tomatoes. Top with potato slices and cheeses. On the very top, put your sliced fresh tomato. I baked this on a pizza stone in the oven at 425F for about 15 minutes until the top was golden brown. SO good!
If you wanted, you could even skip the sun-dried tomatoes and go with fresh. She also recommends a sprinkling of fresh sage, but I didn't have any.
The time is now, people. The food is now. Get out there and eat like fall is coming!