WHAT HAPPENED

The rumors are true. Hurley House has hired a kitchen manager! After four months of carrying this responsibility on my own, I now have a comrade who is taking over the management and oversight of all aspects of the kitchen. The burden that has been lifted is significant. This week my steps were lighter and my spirits lifted.

WHAT I COOKED

Grilled Herb Shrimp, Parties!
Spechettoni Al Pesto with Homemade Pesto, Parties!
Tomato Fennel Salad, Parties!
Endive and Avocado Salad, Parties!
Peach Raspberry Shortcakes, Parties!

Roasted Eggplant Spread, Barefoot Contessa
Spiced Pecans, Cooking for Jeffery
Stilton & Walnut Crackers, How Easy Is That?
White Chocolate Bark, How Easy Is That?
Salted Caramel Brownies, Foolproof

Jalapeno Cheddar Cornbread, At Home
Lobster Corn Chowder, Back to Basics
Fresh Peach Cobbler, Cooking for Jeffery

Veal Chops with Caramelized Shallots, Foolproof
Easy Parmesan “Risotto”, How Easy Is That?

Spicy Sweet Potato Empanadas, Cooking for Jeffery
Jeffery’s Roast Chicken, How Easy Is That?
Cauliflower Gratin, Barefoot in Paris
Flat Beans with Pecorino, How Easy Is That?
Ultimate Peach Ice Cream, How Easy Is That?

Roasted Summer Vegetables, How Easy Is That?
Roasted Vegetable Frittata, How Easy Is That?
Tropical Smoothies, Parties!
Orange Pecan Wild Rice, Back to Basics
Roasted Vegetable Paella, Cooking for Jeffery

WHAT I LEARNED

ULTIMATE PEACH ICE CREAM.
Three things to note from this recipe. First, this is the best peach ice cream I have ever made. Second, I used very so-so grocery store peaches that weren’t all that spectacular, and it still turned out. Third, the reason it turned out is because it has alcohol in it, specifically, sauternes, and alcohol releases certain flavors that are otherwise untapped when you cook. You would have thought I used farm stand perfectly ripe peaches by the taste of the finished product. And for what it’s worth, I never peel peaches because life is too short for that kind of nonsense.

GRILLED SHRIMP WITH MANGO SALSA.
I have been making this shrimp for years, and it is a top ten recipe for me. I cannot put my finger on what specifically about the marinade or the method delivers such a dynamically flavorful finished product, but these shrimp are some of the best you can make. The mango salsa is nice if you’re into that sort of thing, but it definitely isn’t necessary. You can also grill these ahead and serve them chilled or at room temp for easy entertaining.

TOMATO FENNEL SALAD.
As it turns out, this is one of the few places where I have been pleasantly surprised by how orange is exactly the right ingredient and where the fennel didn’t bowl me over with its in-your-face anise flavor. Somehow all of the ingredients meld together to form a really delicious and fresh summer salad where the flavors create a wonderful new creation instead of a random off-putting conglomeration of tastes. It works!

EASY PARMESAN RISOTTO.
After making risotto the “real” way for years, I was stunned that this mostly-hands-off method worked! What delight! Dinner is saved! Risotto for everyone! If I had tasted this without knowing how it was prepared, I would not have been able to tell the difference. That being said, I don’t love peas in my risotto because the residual heat ends up overcooking the peas and turning them into mush. But I cannot wait to take this recipe and make it my own.

SPICED PECANS.
Holy cow! These taste like Christmas and couldn’t be simpler to make. We all found these addictive and a delight. Perfect holiday gift or appetizer.