It’s a shame about toffee apples, it really is. In theory, I ought to love them.
There’s the toffee, which, as our Ultimate English Toffee recipe proves, we’re all about. I have no problem with the toffee.
There are the apples – and who doesn’t like apples? Your basic apple is basically the perfect snack – you can eat it on the go without getting your hands covered in crumbs, it’s got plenty of natural fiber, vitamins and that, they’re available pretty much all year round no matter where you live.
And there’s the stick, to hold it with. (Don’t eat the stick.)
Toffee apples – those of a more American persuasion might be more familiar with them as “candy apples” – are a mainstay of Autumn, and the first hints of autumnal flavors in our cooking always give me a frisson of delight (no, Pumpkin Spice Latte, I am definitely NOT looking at you). But a toffee apple just leaves me cold.
So why am I banging on about toffee apples if I don’t even like them that much? And what’s that picture of a cake doing at the top of this post?
This chicken with lemon, garlic and basil – the flavors of an Italian summer – cooks in one pan and gets a delicious crispy skin.
Even though we are now fully immersed in September, in our neck of the woods yesterday was actually the hottest day of the year so far. The thermometer that we keep by the chicken coop was up to 99ºF (37ºC) by noon, and stayed there until way past dark. Not to sound like a whiner, but that meant that our kitchen was hotter than a three dollar pistol and it was seriously messing with my plans. See, I had been dreaming about making this chicken all summer, and I had already bought all the ingredients that I couldn’t pick from the garden so I just decided to make it anyway, inferno be damned.
This chicken is kind of a variation on one of my favorite dishes of all time, Chicken with Lime, Garlic and Cilantro. It has the same incredible combination of crispy skin and tender meat that is just so damn good. But instead of the latin influence, this version is like a summer vacation in Italy, with the flavors of lemon, garlic and fresh basil.
Dear reader, or indeed, readers: You may, singularly or en masse, have become increasingly concerned at the startling lack of chicken-related news in this blog. It is possible, but admittedly not likely, that you are of a nervous disposition, and have been unable to reconcile the existence of a “Chickens” menu with the non-existence of any news or updates regarding them. Well, my anxious friend, this post is for you.
We started out almost exactly two years ago with four red sex-link pullets. Since then, we have gained two Ameraucanas – one of which turned out to be a rooster and had to be “returned to the farm”. I don’t know why I put that phrase in quotes, he literally was returned to the farm. To, you know, “live out his life in the paddock”. What? It’s the quotes, they make everything look suspicious. Anyway, the farmer promised to “take care of him”, so I’m sure everything’s fine. Just fine.
Shrimp curry is easy to make, and we flavor it with coconut milk and add sweetcorn for a summery touch, but you can make this all year round!
While I love hot dogs and hamburgers and all those great American summer favorites, I find that by August I’m actually kind of bored of them. That’s when I crave something completely different, something that will wake my tastebuds right up.
Something like this fiery red shrimp curry, made silky by coconut milk and topped with lots of bright herbs like mint, basil and cilantro. We made it with wild-caught North Carolina white shrimp because they looked amazing at the market but you could easily swap them out for chicken thighs or breasts (cut into large bite-sized chunks), tofu, even chickpeas would be a delicious vegan option.
Sweet corn is in peak season right now and while it lasts I add it to just about everything, but it really does work incredibly well here. Corn and shrimp are a classic pairing but with the curry sauce, it’s crazy good. If fresh corn is not in season, frozen works perfectly well, too.
Refreshing and a perfect balance of tart and sweet. But enough about you, let’s make this cucumber and mint gimlet.
In my continuing fight against the ever-present threat of scurvy, I present to you the limiest of cocktails: the gimlet. Many people are under the impression that only sailors and pirates are at risk but don’t be fooled, anyone aboard a ship at sea longer than perishable fruits and vegetables can be stored can be afflicted.
Even those of us who live on land and get plenty of vitamin-C from other sources should be vigilant. You can never be too careful, and it’s my professional duty* to write you a preventative prescription in the form of this deliciously fresh, sweet/tart cocktail.
*I am not a doctor and should not be trusted to give advice on anything other than film-editing (and not even that if I’ve had more than two of these gimlets).