A friend who was in town, and her mom, came for dinner on Friday. Matt grilled burgers and asparagus, and I made two dishes from The New Persian Kitchen.
I also made Cucumber and Watermelon Salad. Watermelon isn't in season yet, so I was aware going in that this might be a flavorless mistake, but the promise of summer was too tempting, so I went for it anyway. It wasn't the best melon ever, but it turned out not to be that bad. This salad is really simple--diced melon and cucumber, salt, scallion, and vinegar. That whole tail end of things (salt, vinegar, scallion) also made me nervous, because I have never ever ever put those flavors on watermelon before. I think it's good to cook recipes that aren't a sure hit. Sometimes they fail miserably, but sometimes, like this time, they are a revelation. As far as I was concerned, the cucumber was extraneous. It just got in the way of the watermelon, whose flavor was amplified and supported by those three other simple ingredients. Scallions. Vinegar. Salt. On watermelon. Who knew?
Last night, I made Oat and Mushroom Soup. Again, a risky choice. Especially because Matt does not always like mushrooms. The ingredient list was so bizarre. Oats, mushrooms, carrot, turmeric, tomato paste--okay. Not that weird, apart from the oats. Then we add milk and a lot of lime juice. I couldn't imagine what this would turn out like, so I obviously HAD to make it.
Conclusion: Loved it so, so much.