Here’s earworm extraordinaire Just Can’t Get Enough by Depeche Mode.
If this dish was an olympic sport, it would be that race in which the swimmers do a different stroke every couple of laps. Why? Because there’s a different filling between each crepe! If this dish was the olympics opening ceremony, it would be that part when they go through the whole history of the host country. Why? Because the fillings are OOTO favorites, and making them was like taking a walk through the history of this blog. How did it all come about, you ask? Well, I’ll tell you. It was a sultry Friday night. Delivery of the next box share of vegetables was imminent upon the morrow. But, what’s this? We still have beets and zucchini and basil and lord-knows-what-else from last week? Let’s cook them all up, I say!! What grows together, tastes good together! And so it does. I made a stack of rosemary and black pepper crepes. And then I made toasted beets, sauteed zucchini and capers, I made some pesto, I had some caramelized onions leftover, I roasted some mushrooms. I grated some mozzarella. I made a light and simple but smoky tomato sauce to go on top. And that was that! You could obviously use whatever elements you have on hand to make fillings for the layers. And you can arrange them in any order that you like. It’s very fun to put together. It does take a while to make everything at once, but if you happen to have some of the stuff leftover – pesto, or caramelized onions, or sauteed zucchini, it all goes together in a snap.
Here’s Jurassic 5 with The Game
There’s something very summery about the photos, maybe because, like summer, they seem to last forever and they’re over in an instant. If a recipe can capture a moment of summer, and I like to think that it can, surely it would have tiny potatoes and tomatoes and basil! And here we have two very easy, very summery side dishes. One is straight out of the CSA box – beet greens, chard, green garlic, tomatoes, and tiny potatoes. Is there anything more pleasing than small potatoes, boiled whole, and tossed with butter and herbs, and seasoned with salt and plenty of pepper? We used tarragon, because it’s nice with potatoes and we have it growing in our garden. But you could use any mix of herbs you like. This is a good way to use up the beet greens when you make beet dogs. I used a mix of beet greens and chard (very pretty, both!) and made a quick summery sauce of fresh tomatoes, basil, and garlic. While it’s hot you toss it with boiled potatoes, little cubes of mozzarella and pine nuts. The heat from the greens melts the cheese, and it’s all very nice. The other dish is my version of the Spanish tapas dish patatas bravas, which is crispy potatoes over a spicy tomato sauce, topped with garlicky aioli. Ever since I made almond aioli, I’ve wanted to try it with this, and it turned out really good! I made a slow-cooked tomato sofrito as the base, and you can use fresh or canned tomatoes for this.
Oh, chard, is there any nut you don’t taste good with? Chard and pecans are lovely together, both have their own special blend of earthy brightness. The fresh ricotta and mozzarella add a creamy texture, the peas add a sweet little bite, and the pecans add crunch. I made this using cheater’s chickpea crepes, but you could use ordinary old crepes as well. Or even lasagna noodles, layered on top of each other, with the sauce all through rather than added at the end. If you do use the chickpea flour crepes, don’t worry if they tear or fall apart a bit. The filling will hold them together, and they’ll look fine in the end, with delicious sauce to cover any holes.