Dear reader, Hello, hello, and welcome to this month’s edition of the Making Miscellany. July has felt a particularly miscellaneous month, a bit in-between-y. While my hands have been uncharacteristically focused on one or two projects, my brain has been jumping ahead, planning: what’s next, what’s next, what’s next. The result is a certain antsty-ness, a feeling of being nearly done and about to start that’s permeated the month. I’ll show you a bit of what I’ve been working on and thinking about today, and I’ve also got (gasp) something a bit different—a recipe—at the end.
The zucchini pasta is almost exactly what I make. Frequently! I reverse-engineered the recipe after watching dinner being made on an Italian walking holiday, and had always assumed it was a traditional recipe from the family of our fabulous local cook.
The zucchini pasta looks great - love Perelman's no fuss approach. But...risotto! My favorite has for years been a fennel risotto from a decades-old cookbook (I think it's Cooking for Friends by Jane Grigson). I have to try yours.
I think it makes a difference if you can get the right size and variety of zucchini, too. I originally saw it done with light green small zucchini, which i can sometimes get. More usually I can get the dark green ones which aren’t quite as good, i don’t think, although at least i can get smallish ones here.
The zucchini pasta is almost exactly what I make. Frequently! I reverse-engineered the recipe after watching dinner being made on an Italian walking holiday, and had always assumed it was a traditional recipe from the family of our fabulous local cook.
The zucchini pasta looks great - love Perelman's no fuss approach. But...risotto! My favorite has for years been a fennel risotto from a decades-old cookbook (I think it's Cooking for Friends by Jane Grigson). I have to try yours.
The lace top is looking glorious.
Quick and simple wins for me too.
I think it makes a difference if you can get the right size and variety of zucchini, too. I originally saw it done with light green small zucchini, which i can sometimes get. More usually I can get the dark green ones which aren’t quite as good, i don’t think, although at least i can get smallish ones here.
Of course now I need to know your recipe for fresh tomato salad! Including the dressing, please! 😉