America the Beautiful-8/9/10


That tangent didn't seem to have much to do with cooking but I know that in a way, cooking something special and sitting down to dinner as a family to enjoy it helps make each day unique, a bit like the days you spend on a vacation. The place may be the same but each new meal is something different, something special, and a bit like a mini-vacation. That first home-cooked meal after a vacation doesn't have to be super special to feel different. Tonight, I made a recipe from this month's Bon Appetit magazine titled Ribeye Steaks with Garbanzo and Green Bean Salad. I made a rather major change though. I grilled chicken breasts instead of ribeye but the salad was the same. The salad was the real crux of the recipe anyway. The meat was flavored with chili powder and mesquite and I think chicken worked as well as steak here. The salad was another success for chickpeas/ garbanzos. I loved this salad with the fresh crunch of green beans and red onions.
There are nineteen desserts in this month's Bon Appetit and I'm in trouble if I make all of them since it's already the 9th of the month. I thought I'd get started with a simple Toffee, Pecan, and Peach Crisp. The recipe called for individual servings but I didn't have the right size ramekins so I made one large dish. This dessert was really much better than it looked. The toffee in the crust added a sweet note while the pecans added crunch. Sadly, the dish looked a bit sloppy but it tasted great.
Ribeye Steaks with Garbanzo and Green Bean Salad-A
Toffee, Pecan, and Peach Crisp-A-
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