In My Garden – Mid May 2023
by

In My Garden – Mid May 2023

Our 14-year-old Australian Shepherd, Casey, is not doing well. We suspect she has cancer, and it has settled in her lungs. She wakes at dawn, coughing. We think there must be fluid accumulation overnight. Once she moves around a little and empties her bladder she quietens and can go back to sleep. I get up and stroke her, sit with her outside a bit while she wanders around, and have my first cup of tea.

Once I am up, however, I can’t go back to sleep. I like the early morning. Mornings are quiet as far as people noise. But very noisy in other ways. The ocean is roaring this morning. The tide must be high with larger than usual waves. We are at least half a mile away but can hear the surf most days.

I also hear the morning chorus of the birds. Do you know the Merlin App? It can identify birds by their song. I let it run this morning while I sipped my tea, and it identified the following birds:

  • Swainson’s Thrush
  • Chestnut-backed Chickadee
  • Violet-green Swallow – they are also called tree swallows and have nested in at least one of our birdhouses
  • Dark-eyed Junco
  • Spotted Towhee
  • Wilson’s Warbler
  • Anna’s Hummingbird
  • Common Raven
  • Stellar’s Jay
  • Black-headed Grosbeak
  • Pacific-slope Flycatcher
  • and a Great Blue Heron (it must have been flying overhead)

That is quite a list and they make quite the orchestral sound.

The platform of the back deck (the one off the kitchen) is completed. We were able to set up two chairs and enjoy a glass of wine on Friday night. It’s also where I sat with my tea this morning to record the birds.

Back Deck Platform

Back Deck Platform

Yesterday I dug out two large plants (one was a huge grass) from one of the flower beds. They weren’t that attractive and were shading other plants. I’ve put in a few dahlias and other plants that weren’t doing well in their current locations. This is a sunny bed. My early morning excursion brought attention to a lone banana slug making its way towards the dahlias (they love dahlias) and I was able to intercede before any damage was done. 

I haven’t quite decided what I will put in the middle. I have a few more dahlias in pots that are just starting to emerge, I think they are fairly large and could go in the middle. Sunflowers??? I want a focal plant, something red or yellow or blue. Suggestions of things that work well with dahlias? Something tolerant of low water, redwood roots, acidic soil, and sandy loam soil.

The same bed, just around the corner, is rampant with Geum Tangerine Dream and Columbines. The Geums do very well and can tolerate crowding by other plants.

 

More pictures of that same garden island bed…

A lot is going on in this section of the bed…ravens wing, cuphea, geum, grasses, lavender, Verbascum, and more.

The one completed raised – raised-bed has lettuce and radishes. With our recent sun and warmer weather, they are doing well. We hope to complete one more today, I have asparagus starts I want to put in.

Spring is finally here.

The sweet peas are going to be in bloom any day.

That’s my mid-month report.

I will keep you all informed about Casey.

Casey

I hate to think about having to put her down. She’s been ‘the one’ for me. You know what I mean if you are a dog owner. There will be one special one. Casey came to us as a puppy just a week after Chris left for college on the East Coast. They have teasingly called her my ‘child-replacement-dog’. I’m her person and she is my dog.

 

May – Balsamic Skirt Steak and Chili Cherry Tomatoes
by

May – Balsamic Skirt Steak and Chili Cherry Tomatoes

A butcher here on the coast told me recently that skirt steak was only of interest in the summer when folks used their BBQs, so they didn’t stock it right now. I mean really…we don’t live in the middle of Montana where temperatures are in the negative double digits in the winter! Can you imagine anything more ridiculous? Unless it’s pouring rain outside, BBQ weather on the California coast is 12 months of the year.

Consequently, the skirt steak didn’t come from our local market here on the coast. I purchased a couple from my favorite butcher in Oakland and froze them on my return to Fort Bragg.

Now tomatoes are a different matter. Nothing compares with summer sun-ripened tomatoes. Cherry tomatoes have to stand in during the cooler months and they could use some doctoring. I would serve this tomato salad with any grilled or roasted meat. In the summer it would be fun to use cherry tomatoes of different colors.

Balsamic Skirt Steak with Chili Cherry Tomatoes

Balsamic Skirt Steak with Chili Cherry Tomatoes

Skirt steak cooks very quickly, it took longer to heat the BBQ grill. It also has different thicknesses, so everyone can have their favorite degree of doneness. Make the cherry tomato salad ahead, it will only improve from sitting at room temperature for a few hours. You can add the arugula (or basil if you are lucky enough to have it) at the last minute.

Balsamic Skirt Steak with Chili Cherry Tomatoes

Balsamic Skirt Steak with Chili Cherry Tomatoes

Ingredients:

  • For the marinade –
    • 1/2 cup of balsamic vinegar
    • 1/4 cup of olive oil
    • 2 cloves of garlic, grated
    • 1 tablespoon of fresh herbs, such as a combination of rosemary, basil, and sage – finely chopped
  • For the steak –
    • 3 pounds of a skirt or hanger steak
    • 1 basket of cherry tomatoes, halved
    • 1 red chili pepper, thinly sliced (I used 1/2 since one person is sensitive to heat)
    • 1 tablespoon of balsamic vinegar
    • 1 garlic clove grated
    • 2 tablespoons of olive oil
    • 1 bunch of basil or arugula

Method:

  1. Whisk the marinade ingredients in a 1-gallon plastic bag or a bowl.
  2. Cut the steak into manageable pieces.
  3. Season the steak with salt and pepper and pour the marinade over it. Marinate overnight.
  4. Make the tomato salad by tossing the tomatoes with the salt and the chili pepper. Stir in the vinegar, garlic, and olive oil. Set aside until the steak is grilled.
  5. Grill the steak over high heat for a few minutes on each side, and let it rest for 10 minutes.
  6. Toss the tomatoes with the basil or arugula.
  7. Cut the steak into manageable pieces, and scatter the tomato salad on top.
Marinated and Grilled Skirt Steak with Spicy Cherry Tomato Salad

Marinated and Grilled Skirt Steak with Spicy Cherry Tomato Salad

 

Balsamic Skirt Steak with Chili Cherry Tomatoes

Balsamic Skirt Steak with Chili Cherry Tomatoes

This recipe came from Malibu Farm Cookbook, Recipes from the California Coast by Helene Henderson.

Malibu Farm Cookbook

Malibu Farm Cookbook

In My Kitchen – May 2023
by

In My Kitchen – May 2023

After a month out of my kitchen, I seem to be making up for lost time. And I have missed all of you.

So, what’s been cooking in my kitchen? Here are a few highlights from the month.

 

Thai influenced chopped cabbage and kale salad

Thai-influenced chopped cabbage and kale salad with Korean BBQ chicken (air-fryer)

 

 

 

This recipe for skirt steak and the cherry tomato salad came from a cookbook I received at Christmas from our daughter. She knows what I like and this one is filled with beautiful pictures and recipes for entertaining on the California coast. I will be posting this simple recipe, perfect for summer. It would be even more delicious with mixed color summer tomatoes. It was an appropriate dinner for our daughter’s visit this week, skirt steak is her favorite.

Malibu Farm Cookbook

Malibu Farm Cookbook

 

Grilled Spring Asparagus

Grilled Spring Asparagus

Because of the work on our decks, the BBQ grill has been rolled to the edge of the vegetable garden. But we still managed to set it up for our first grilled dinner of the season. Simply grilled fresh asparagus is my idea of spring. It only needs a slick of olive oil and salt, yum.

If you are a regular reader of this blog, you know of my passion for cookbooks. Our bookcases are stuffed to overflowing and you will find cookbooks piled on most surfaces. I read them like others would read memoirs. They are, after all, stories of a particular person’s relationship with food and eating. How do they approach textures, flavors, and scents? If there are pictures, what is their approach visually? How do they relate to their unique geographical place on the earth, to the environment, and sustainability? It’s all there between the lines. Sometimes it’s even right out there in front. The most fun is when there are personal elements. Some cookbooks, I’m thinking of M.F.K. Fisher, are essays with recipes. A more modern writer who does the same would be Ella Risbridger.

So, while I am on the subject of cookbooks…what are the new ones on my shelves (actually piled beside the bed)?

The Chicken Bible

The Chicken Bible

This one is from the folks at America’s Test Kitchen. We eat a LOT of chicken, I didn’t think there could be any new ways to fix it. I would be wrong about that. This is a true compendium of chicken recipes cooked in every way imaginable, including the slow cooker and air fryer. I do not have the best relationship with slow cookers, although I love the concept. For me, they are okay for soups, but not so much for other things. So, I tried one of the book’s slow cooker recipes which sounded very flavorful from the ingredients. I just have to say that I won’t be posting it and it did nothing to change my opinion of the slow cooker. However, I will be posting others that are more successful, so stay tuned…too many recipes and too little time.

Chi Spacca Cookbook by Nancy Silverton

Chi Spacca Cookbook by Nancy Silverton

I am an avid follower of Nancy Silverton and this is her newest. This is not a cookbook for novices. The recipes have many steps and are fairly complicated. I’m waiting for a day when I have nothing on the agenda (read no weeding), so it might have to be the first rainy day of fall. The book is also very meat-centric, certainly not one for vegetarians. You will have to make friends with your butcher.

Donna Hay the new classics

Donna Hay the new classics

Although the recipes in this book are simple, they are classics after all, the presentations are beautiful. I’m not one for drops of various sauces around the edge of the plate, I think that’s pretentious. But this is how my mother would present her food (she was cordon bleu trained and taught cooking classes for years). It’s also not one for beginners as there isn’t an excess of explanations, but they are not overly complicated either.

Six California Kitchens

Six California Kitchens

My friend, Sharon, recommended this one, knowing I would enjoy it. The line on the cover that included ‘stories’ got me into the bookstore to purchase it. The book follows Sally Kelsoe through six of her kitchens. Included are her mother’s, The Vintage Cafe in Yountville, The Chutney Kitchen in Yountville, The French Laundry also in Yountville, The Apple Farm in Philo, and finally The Elk Cottage in Elk where she retired.

New in my kitchen is this electric kettle. I think this is number 5 in the lineup. If you have not had experience with one, you are in for a wonderful surprise. They heat water very quickly. This kettle is number 5 because they are in constant use for tea or coffee in our household, therefore they poop out eventually. The manufacturer is a new one for us.

While we were in New Zealand I judged the comfort of our hotels by only a few criteria…clean, comfortable beds, electric towel warmer, and electric kettle. With one exception (no towel warmer), they all passed. The electric kettle allowed me to make a cup of tea while I was dressing and packing up for the day. The kettle is the first thing I reach for at home after I let the dogs out. It’s amazing to me that electric towel warmers haven’t caught on in the U.S. while they are fairly common in many parts of the world.

Mueller Electric Kettle

Mueller Electric Kettle

Several years ago, when I purchased an electric kettle number 4 and posted it on IMK, this brand was recommended in a comment. Your comments are remembered and important. So please pipe up and write in. I love comments, read them, and respond. I love being connected to my readers.

This month’s curve ball came off a coaster in a shop in New Zealand.

This post is part of the monthly blogging collection detailing what’s new in kitchens around the world. Come over to Sherry’s Pickings to read the blogs.

May – Carrot and Saffron Socca
by

May – Carrot and Saffron Socca

Saffron Socca or chickpea pancake seasoned with saffron and topped with thinly sliced carrots and radishes, garnished with a carrot top pesto

Carrot and Saffron Socca

What is socca? It’s a pancake made with chickpea flour. A more complete explanation comes from Google:

Farinata, socca, torta di ceci, or cecina is a type of thin, unleavened pancake or crêpe made from chickpea flour. It originated in Italy and later became a typical food of the Ligurian Sea coast, from Nice to Sardinia and Elba islands. It is also typical in Gibraltar, where it is called calentita.

Socca is gluten-free and dairy free. In this recipe crumbled feta is added to the salad, leave it out for a dairy-free and vegan meal.

The recipe comes from salad freak by Jess Damuck.

There are a couple of ways I will change this when I make it next time. Suggestion number one has to do with the batter. The socca batter is baked in a 12-inch cast-iron or round griddle pan. The pancake was quite thick and although it was crisp on the outside, it was more like a regular fluffy pancake in the middle. The salad makes enough for two pancakes. And there is enough batter to make two thinner pancakes, which would be crisper.

Suggestion number two is that I would dress the salad with a tablespoon of mild vinegar, two of olive oil, salt, and pepper. The pesto would be dolloped on top, each person could mix it in as desired. I felt it was lost as a dressing for the salad.

I plan to make this again very soon with the changes noted above. Meanwhile, I will post this as it was written in the book, let me know what you think.

Saffron Socca or chickpea pancake seasoned with saffron and topped with thinly sliced carrots and radishes, garnished with a carrot top pesto

Carrot and Saffron Socca

Ingredients:

  • 1 bunch of fresh carrots with their tops. Peel the carrots and reserve the tops
  • 2 lemons
  • 3 radishes
  • 3 scallions
  • Fresh chives with their flowers
  • 1/3 cup of feta cheese, crumbled
  • Big pinch of saffron
  • 1 cup of chickpea flour
  • 1 cup of lukewarm water
  • 1 teaspoon kosher salt
  • 1/2 cup plus 2 tablespoons of olive oil

For the pesto and salad:

  • 1/3 cup of olive oil
  • 1/4 teaspoon of ground cinnamon
  • 1/2 cup of sliced almonds, toasted
  • Crushed red pepper flakes

 

Saffron Socca or chickpea pancake seasoned with saffron and topped with thinly sliced carrots and radishes, garnished with a carrot top pesto

 

Method:

Preheat the oven to 450 degrees F, and place a 12-inch cast-iron skillet or round griddle inside

Prepare the socca batter –

  1. Add a big pinch of saffron to the 1 cup of lukewarm water, and let it seep for 10 minutes.
  2. In a medium bowl, whisk together 1 cup of chickpea flour and 1 teaspoon of salt (kosher), add the saffron water and 1/4 cup of olive oil. Whisk until smooth and set aside.

Prepare the pesto –

  1. Bring a medium pot of salted water to a boil.
  2. Put a bowl of water in the sink with some ice cubes, this will be your ice bath.
  3. Remove the tops for the carrots, discarding any tough stems or wilted leaves. Rinse the tops well until clean. Add them to the boiling water and cook for about 30 seconds, until bright green. Transfer the tops to the ice bath with a slotted spoon or spider. Once cool, remove the tops and squeeze out any excess moisture. Spread them on paper towels or a tea towel to dry completely.
  4. Once dry, finely chop them in a small bowl. Stir in 1/3 cup of olive oil, the zest and juice of 1 lemon, and 1/4 teaspoon of cinnamon. Taste and season with salt. (I used a mini food processor for this step.)

Prepare the salad –

  1. Using a Y-peeler or a mandoline, create thin ribbons from the carrots.
  2. Thinly slice the radishes.
  3. Add both vegetables to the ice bath used for the carrot tops. This will crisp them while you cook the socca.
  4. Slice the scallions and chives (if using)

Make the socca –

  1. Carefully remove the preheated pan from the oven and place it on top of the stove.
  2. Add 2 tablespoons of olive oil and the scallions and cook until softened.
  3. Carefully pour the batter into the pan and return it to the oven.
  4. Bake until golden brown and completely set – 10 to 12 minutes. For additional color, you can broil it for a couple of minutes.

Assemble –

  1. Drain the carrots and radishes, pat them dry, and add them to a bowl. Toss with a few spoonfuls of the pesto, 1/2 cup of toasted almonds, 1/3 cup of crumbled feta, and the chives.
  2. Scatter this mixture on top of the socca and serve with the pepper flakes on the side.
Saffron Socca or chickpea pancake seasoned with saffron and topped with thinly sliced carrots and radishes, garnished with a carrot top pesto

Carrot and Saffron Socca

 

Saffron Socca or chickpea pancake seasoned with saffron and topped with thinly sliced carrots and radishes, garnished with a carrot top pesto

Carrot and Saffron Socca

Everything could be made ahead, baked, and assembled at the last minute. Other recipes I have seen for socca call for letting the batter rest, in the fridge, for several hours. The salad would be more flavorful if it had a chance to soak up some of the dressing. Goat cheese would be a good stand in for the feta.

It’s a wonderful, light, flavorful meal. It could even be a starter, cut into small portions.

 

May – Asian Cabbage and Kale Salad
by

May – Asian Cabbage and Kale Salad

Asian Cabbage and Kale Salad

Asian Cabbage and Kale Salad

This recipe comes from Pinch of Yum. They call it Miso Crunch Salad and you can find the link to their blog here. It’s Asian-ish and would go wonderfully with any grilled protein. They add shrimp to make it a full meal, chicken would be equally delicious, even some leftover grilled steak. I served this as a salad with gochujang marinated grilled chicken. Leftover chicken was added to the salad for lunch the next day.

Thai influenced chopped cabbage and kale salad

Thai-influenced chopped cabbage and kale salad

The salad was still crunchy and delicious for lunch two days later. This would be a good salad to take to a party. It does contain peanuts but any other spiced nut would work. I only modified the recipe slightly, adding thinly sliced red onion and radishes.

Ingredients:

Dressing – 

  • 1/3 cup of avocado or other neutral oil
  • 1/3 cup of lime juice from 4-6 limes
  • 1/4 cup of white miso
  • 1/4 cup of sugar
  • 2 cloves of garlic, minced
  • 1/2 teaspoon of kosher salt

Salad –

  • 5 cups of shredded kale
  • 5 cups of shredded cabbage (a cole slaw mix would work here)
  • 1/2 cup of thinly sliced red onion
  • 4 thinly sliced radishes
  • 1 cup of chili-flavored peanuts or something similar
  • 2 avocados, chunked
  • 1/2 cup of chopped cilantro
  • 1/2 cup of sliced scallions (optional)

Method:

  1. Shake the dressing ingredients together in a jar, whisk in a bowl, or mix in a small food processor until smooth. Add a few drops of water if it seems too thick.
  2. Toss the salad together with the dressing in a large bowl and massage slightly.
Asian Cabbage and Kale Salad

Asian Cabbage and Kale Salad

BBQ season is starting and the folks over at Fiesta Friday might want to keep this in their back pocket. It’s Fiesta Friday #483 hosted by Angie and co-hosted this week by Pauline @ Beautiful Voyager

Click on the link to view recipe, craft, and decorating posts.