So…. it’s been a while. First R had the job that ate her life, and now I have (still do, actually). But it is a new year and that means (re)committing to food and writing!
The past several months have held some interesting culinary adventures. First, there was the experiment with protein supplements, and developing gluten free bran muffins for my sister, a personal trainer and fitness competitor. Then there was the 2 week trip to China, which I’ll write about in another post. There’s been the post-China food withdrawal, and attempting to eat everything under the sun with chopsticks (fettucine alfredo defeated me). There’s been several heartaches, including some break-ups, some surgeries, and a death. Most recently there’s been 2 ‘polar vortexes’ with accompanying snow days and thus soup and grilled cheese. Plus the usual work/life imbalance, and it’s been busy, and generally food filled (gotta eat!) but not necessarily cooking filled. But for both R and I, cooking both contributes to the imbalance and helps set it right. We need to eat, but we also need to feed people. When we’re not eating, we’re thinking about eating, or thinking about feeding people, or actually feeding people. We just haven’t been as good about writing about it.
Vine-ripened tomatoes. Beefsteak tomatoes for BLTs, grape/cherry tomatoes for Greek salad, Roma tomatoes for tomates a la creme.
Zucchini. First, squash blossoms deep-fried or on pizza, zucchini sauteed with bacon, grilled zucchini, zucchini bread, zucchini ribbon pasta….
Blueberries. Blueberry muffins, blueberry buckle.
Corn. Confession: I don’t like corn that much, and especially not on the cob (needing to floss immediately afterwards always gets me), but last year I blanched sweet corn, stripped the kernels off the cob, and dried it. At the time, I envisioned chilis and salsa and stew, but now I’m thinking of grinding my own cornmeal and mixing cornbread with whole kernels.
Peaches. Sliced into sangria. Roasted in chipotle olive oil and served in tacos and tarts. Perhaps in ice cream.
This morning’s farmers’ market haul:
- Purple bell peppers
- Squash I don’t even know the name of
- White, yellow and honey peaches
- Roma and cherry tomatoes
- Fresh mozzarella
Lunch became a variation on Vintage Mixer’s Stone-fruit and Burrata Salad:
- White peach
- Last of my second round of homemade bread
- Shenandoah Sunrise Tomme, from Spring Gap Mountain Creamery
- Cherry tomatoes
- Olive oil, salt, pepper to taste
Hello, food enthusiasts! Our kitchen hasn’t seen much action on my end lately, since I recently had surgery and was not really up for standing in front of a hot stove for any length of time for about week. I am happily recovered now, however, and thought this would be a good time to tell you about a current favorite salad of mine. The flavors are bright and light and spritely, yet it’s still substantial enough for a whole meal. At this glorious time of year, I often try to stick to meals made from super fresh local seasonal ingredients lovingly picked by jolly farmers in overalls, but blast it, this is too good to not tell you about. The proportions below are for 1 individual salad.
Apartment Therapy just had a feature on ‘What Appliance Can You Live Without?‘ which reminded me that I had started a post on essential kitchen equipment but never finished it. I find these discussions of what is not necessary more helpful than definitive lists of Things You Must Have because everyone’s tastes, abilities, skills and lifestyles are different, and for a new cook (or someone stocking a kitchen for a first time), knowing when to depart from such a list is difficult. More often than not, at least in my experience, the novice ends up with extraneous equipment that eventually need to be gotten rid of. Starting with just a single saucepan or frying pan is a way around this, but also greatly inhibits the successful composition of meals. Continue reading