FoodFash

Adventure Begins in the Kitchen

Chilled Charred Pepper & Sweet Corn Soup

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Charred Pepper & Sweet Corn Soup 4

Today was the first noticeably scorching hot day this summer.  As I lowered into my car and avoided direct skin to seat contact, I eyeballed a 101 degree reading on my dash.  I thought “yikes!”.  And then I thought about soup.  Confused, I redeemed myself {to myself} with ideas of chilled soup.  Because chilled soup in 101 degree weather makes sense.

Corn on the Cob

A few minutes after arriving home, I had my mind set on this soup.  But after flying to and from Dallas today, I also had my mind set on not braving the Whole Foods crowd.  The likelihood of Fresh Plus, my neighborhood grocer, having golden beets was oh so slim.  And I didn’t feel much like roasting beets anyway..

Charred Peppers

But what I did feel like doing was setting cutesy bell peppers on fire.  And then putting all of the lovely bits of char into a {coconut} cream-based soup.

Charred Pepper & Sweet Corn Soup 2

I really enjoyed how the sweetness of the corn paired with the smokiness of the peppers.  And even more so, I appreciated how creamy this soup was, naturally, without cream.

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Roasted Eggplant

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Goat Cheese Stuffed Eggplant

Would it be so wrong to create a recipe, document said recipe, enjoy the heck out of it, but not post it? Because that’s what’s happening here.  I made a delicious concoction of caramelized onions and goat cheese.  And I fell in love with roasting eggplant slices.  But…

Sliced Eggplant

I just can’t post a recipe that is SO time consuming to make and only feeds the mouth of… one.  And I’m not sure how I feel about the fact that I took down an entire eggplant, half a package of goat cheese, and a half of a caramelized onion on my own.

Roasted Eggplant

But what I am going to do?  Share how to roast eggplant slices.  Because after tasting the roasted eggplant there really wasn’t a need for any toppings.  The roasting process rids eggplant of its infamous spongy texture and brings out an amazing flavor I never knew existed.

Stacked Roasted Eggplant Slices

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Two Ingredient Dinner: Sausage & Broccoli

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Sausage & Broccoli 2

If you follow FoodFash on Instagram, you’re likely to have seen a hot Italian sausage and broccoli appearance at least three {possibly ten} times.  It’s two ingredients, super quick to prepare, and really, really inexpensive {like less than 3 bucks per serving cheap}.

Hot Italian Sausage

I strongly encourage using a high quality sausage that’s seasoned really well since this seasoning will carry over to the entire dish.  If you live near a Whole Foods, the bulk hot Italian sausage in their meat department is my favorite.

Sausage & Broccoli

Quickness and cost aside, I mostly enjoy this recipe because it tastes pepperoni-esque and encourages the consumption of a lot, a lot of broccoli.  It’s an extra fulfilling, feel good meal – aren’t those the best kind?

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Grilled Sirloin Flap With Chimichurri

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Beef Sirloin Flap with Chimichurri

Last summer, I attended a Texas Beef Council event with the Austin Food Blogger Alliance where I learned that there are cuts of beef other than the tenderloin that I should be exploring.  Months later, a Pinterest post reminded me that skirt steak was once on my list.

Beef Sirloin Flap Meat

Whole Foods didn’t carry skirt steak, but the butcher assured me that flap meat was a similar, but better quality, cut.  I purchased without hesitation, filled my cart with fresh herbs, hit up the bulk spice section, and headed home to heat up a cast iron grill pan {my favorite kitchen possession}.

Steak Cooked in Cast Iron Grill Pan

I luuuved this recipe.  If I didn’t have a newfound obsession with buying bulk spices as needed, almost the entire ingredient list would have already existed in my pantry.  And beyond this recipe’s simplicity, the finished product was bursting with flavor.  And I just couldn’t get enough of the chimichurri sauce.  There was a point after I hit full that I was still eating steak solely to scoop up more sauce.

And the flap meat?  I have a texture thing with fat that I’m not sure will ever allow me to prefer a cut of beef over the tenderloin.  But I’m definitely open to preparing flap meat {especially like this recipe} on occasion.