In My Kitchen – September 2023
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In My Kitchen – September 2023

I will get this post into Sherry at Sherry’s Pickings for the monthly blogging party just under the wire. In My Kitchen is a regular collection of blog posts from around the world, highlighting what is new in all our kitchens. Thank you, Sherry, for continuing to host this long-running party for us.

So what is new in my kitchen? Not too much actually. I was sick with COVID-19 for almost three weeks, at the end of August and the beginning of this month. Not terribly sick, thank goodness. But I relapsed after taking Paxlovid, turning positive and having to isolate again. My enthusiasm for cooking waned and my dear husband took the reins. The surprise hit was a very simple dish of shredded sharp cheddar mixed with mayonnaise and spread on crisp whole-grain toast, with sliced tomatoes on top. We saw the recipe in the NY Times cooking section. It’s something that would only be fantastic with aged cheddar and perfectly ripe summer beefsteak tomatoes. It needed nothing else although he sometimes added rotisserie chicken or arugula. I will add some pictures in the future because he will be making it again, this time to enjoy with a chilled glass of wine.

Late Summer Tomatoes

Late Summer Tomatoes

This bread was a discovery. It’s from a local bakery and makes the most delicious base for those open-faced sandwiches; a mix of rye and wheat flour plus seeds.

Hanne's Austrian Seed Bread from the Fort Bragg Bakery

Hannes’ Austrian Seed Bread from the Fort Bragg Bakery

But while a languished in our guest bedroom, the dahlias bloomed. Fresh flowers cheered my days, seen from the kitchen.

Dahlias

Dahlias

Dahlias, a Sunflower and other mixed blooms from the garden

Dahlias, a Sunflower, and other mixed blooms from the garden

The zucchini didn’t stop their growth while I was away from the kitchen. We are starting to grow tired of our usual method of serving them, grilled simply with olive oil and salt. Still grilled but topped with a spicy sauce and fried shallots gave them new life.

I purchased a new cookbook while cruising the internet. I love the pictures in all of Donna Hay’s books, this one is full of healthy vegetable-heavy recipes as well.

 

I have grown tired of fumbling through my overcrowded utensil drawer for serving spoons and forks. Adding another caddy to the counter put them easily at hand.

Serving Utensil Caddy

Serving Utensil Caddy

These oil sprays came from Trader Joe’s when I was there a month ago, useful when you only want a bit of oil to glaze a chicken when it’s ready for roasting or a hot skillet.

Olive oil and avocado oil spray

Olive oil and avocado oil spray

And lastly, here is a quick photo of our new water dispenser. Our problem with a well that has been contaminated with salt is too long (and boring) to write about here. The water is safe for washing and watering plants, but not ideal for drinking. We have begun getting deliveries of water, both for us and the dogs. Here you can see me, in my COVID-19 bathrobe (I was living in that thing), taking a picture of the water cooler (and inadvertently myself).

 

September – Spicy Gochujang Zucchini
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September – Spicy Gochujang Zucchini

If you have a vegetable garden, chances are that your produce drawer is overflowing with zucchini right now.

Zucchini

Zucchini

Simply grilled zucchini, sliced thickly and dressed with good olive oil and coarse salt is a treat, until it isn’t. As the season nears its end, this simple sauce adds some interest. It keeps well in the fridge and can be used on other vegetables. I am imagining roasted cauliflower or green beans in the future.

I whipped up a double batch to have on hand.

Grilled zucchini with spicy gochujang sauce

Grilled zucchini with spicy gochujang sauce

Note: I used to cut the zucchini into thin slices, about 1/4 inch. I found I prefer a thicker slice which retains some bite when cooked. But you can decide this based on your preference.

Spicy Gochujang Sauce for Vegetables:

  • 2 tablespoons gochujang
  • 1 tablespoon of soy sauce or tamari, regular or low salt
  • 1 tablespoon of seasoned rice wine vinegar (or 1 tablespoon of regular rice wine vinegar + 2 teaspoons of brown sugar)
  • 1 teaspoon of toasted sesame oil
  • 2 large garlic cloves, finely grated
  • splash of orange juice

Zucchini:

  • 4 or 5 zucchini, cut into thick slices
  • 1 teaspoon of kosher salt
  • Fried shallots or onions for garnish

Method:

  1. Cut the zucchini into 1/2-inch strips, place in a colander with 1 teaspoon of salt, and mix until the salt covers each slice. Leave in the sink while you prepare the sauce. After 15 minutes I lay the zucchini on paper towels or a clean tea cloth and blot it dry. There is no need to rinse.
  2. Grate the garlic or pulse until finely chopped in a mini food processor
  3. Add the other ingredients, whisking to mix or pulse them all with the garlic
  4. Add a bit more orange juice if needed to make a thick but pourable sauce
  5. Grill the zucchini or cook stovetop with a bit of olive oil
  6. Arrange on a platter, drizzle the sauce over, and sprinkle with fried shallots or onions

I use these shallots quite often as a garnish. You can purchase them online.

Fried Shallots

Fried Shallots

Grilled zucchini with spicy gochujang sauce

Grilled zucchini with spicy gochujang sauce

In My Garden – August 2023
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In My Garden – August 2023

I don’t seem to be able to spend much time at my desk these days. Lots of my time is spent in the garden, some in the kitchen, although that also seems to be limited in the summer. It’s too easy to plop something on the grill and make a salad. The first tomatoes are at the market and we will make a meal out of toasted sourdough bread, sliced summer tomatoes with balsamic vinegar, grilled zucchini from the garden, and whatever protein seems available at the moment. Fresh mozzarella comes to mind, beer can chicken, or a piece of fish.

Beer Can Chicken

Beer Can Chicken

There are a couple of recipes for beer can chicken on my blog. You will find one for a Middle Eastern inspired one here and an Italian-inspired one here. 

I don’t actually use a beer can anymore, but you could. I found that they tip over too easily and now use this handy grill plate with containers that lock. I originally purchased it from Williams Sonoma, I am not sure if they still carry them.

Anyway, this is supposed to be a blog post about the garden so let’s get on with it.

We replanted the front garden bed after the deck was completed. It will be a couple of years before the small  ceanothus and  rock rose shrubs hit their stride. Along with them are some Dutch irises and variegated lavender.

2023 front garden

2023 front garden

By the front steps I planted fuschias (mite resistant) and purple clematis.

fuschias (mite resistant) and purple clematis

fuschias (mite resistant) and purple clematis

The fuschia on the right is Old Berkeley, an heirloom variety and it has really taken off.

The three raised beds that were replaced in the vegetable garden area are doing well now they are out of reach of the redwood roots. The asparagus crowns are showing their ferny beauty. It will be a couple of years before I can harvest the stalks.

Asparagus

Asparagus

We have harvested a few meals of zucchini for grilling.

Zucchini

Zucchini

And the bush beans that were planted three weeks ago are showing signs of flowering in another week or so. I seeded three different varieties.

Bush beans

Bush beans

We hope to finish one more raised (really raised) bed this week. Digging out all the redwood roots, repairing them, raising them a foot above the ground, and refilling them with new soil takes some time. Look at the roots invading this one. They had filled the entire box, breaking through the heavy weed cloth and wire mesh.

My back appreciates them being above the ground.

The flower beds at the back of the house are beautiful, here’s a quick glimpse.

I’ve had lots of cut flowers for the house.

Speaking of cut flowers, the Mendocino Coast Botanical Gardens recently held a cut flower arranging workshop. I hosted and got to attend. The arrangements were beautiful and it was a lot of fun, true artistry was expressed. It was very inspiring. Here are some pictures of the arrangements…

The dahlias are in full bloom at the Gardens and they were front and center in most of the arrangements. My own dahlias are a few weeks behind. Look for pictures next month.

The native bumble bees are everywhere in my garden, they especially love the lavender. The Spanish lavender along the driveway is the first to bloom, followed by the French lavender about a month later. They both teem with bees when in bloom.

You may remember my poor lemon tree that was on the back deck in a half wine barrel. When work started on the deck it was relegated to a spot under the bottle brush tree in the back. The barrel was falling apart and I am afraid I forgot to water it most days. When the deck was completed we planted it in the ground, giving it lots of new soil, water, fertilizer and finally some love. Well, much to my surprise, it is rebounding and shows new growth. I am hopeful it will bloom and produce some Meyer lemons next year. Meanwhile I will continue to give it love.

The pollinator garden also has a lot of bumblebees as well as birds and butterflies. It’s a wild place with grasses blackeyed Susans, Shasta daisies, yarrow of various colors, and assorted natives.

It’s a challenge to keep up with the deadheading, watering and weeding, a busy time in the garden. But I love it.

Lastly, this cloud formation was seen in the sky above the garden. I’m not sure I’ve seen a similar one before.

Clouds

Clouds

Happy gardening everyone.

August – Marinated and Grilled Tri-Tip
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August – Marinated and Grilled Tri-Tip

Korean recipes are all the rage right now. I have been curious about their use of fruit in marinades as a tenderizer. I have used pineapple in the past, it almost works too well. But I wasn’t familiar with using pears and wanted to try it. It was delicious in this recipe for marinated tri-tip.

Marinated Tri-Tip

Marinated Tri-Tip

Marinade ingredients:

  • 8 cloves of garlic, peeled
  • 3 inch piece of ginger, peeled and roughly chopped
  • 2 bosc pears, cored and chunked
  • 1/2 cup of soy sauce or tamari
  • 1/2 cup of brown sugar
  • 2 tablespoons of sesame oil
  • 2 tablespoons of mirin or sherry
  • 1 tablespoon of gochujang, Korean red pepper paste or other hot sauce

Method:

  • Combine the marinade ingredients in a blender and blend until smooth
  • Place the tri-tip in a large bowl or zip lock bag and cover with the marinade.
  • Marinate for 12 to 24 hours.
  • Before grilling brush off any excess marinade and lightly oil the tri-tip.
  • Heat your grill to high heat and sear the meat on each side for a few minutes. Lower the heat to medium and continue to cook for another 25 to 30 minutes depending on the size of the meat. The internal heat should be 145 degrees F (63 degrees C) for medium-rare.
  • Let stand, covered loosely with aluminum foil, for 5 minutes before slicing.
Grilled Tri-Tip

Grilled Tri-Tip

July – Cold Rice Noodle Salad with Peanut Dressing
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July – Cold Rice Noodle Salad with Peanut Dressing

I am in love with the dressing on this salad. The recipe came from Alexandra Stafford’s blog at Alexandra’s Kitchen. If you are not familiar with her blog, I recommend it. The salad has been modified from her Cold Peanut Noodle Salad with Cucumbers recipe. I used brown rice noodles to make this gluten-free and slightly reminiscent of Pad Thai. I also added a lot more vegetables.

If you use a natural brand of peanut butter, make sure you stir it before measuring. The dressing will taste wonderful whatever you use. I had Skippy Crunchy in the pantry since we use it as a treat for the dogs. Since I blended it, the crunchy bits didn’t matter. But, I think it would have still been amazing even with a few chunks.

Shanna

Is that my peanut butter you are using?

The cucumbers are spiralized. I have an old one that I purchased when the fad first hit Instagram a few years ago. There are now handheld ones on the market. If you don’t have one, a quick search on Amazon with give you lots of options.

I used Trader Joe’s roasted chili peanuts. Any type of roasted ones will do just fine.

If you are using regular cucumbers, peel them first unless the skins are very tender. European, Asian, or Persian cucumbers won’t need peeling.

Cold Rice Noodle Salad with Peanut Dressing

Cold Rice Noodle Salad with Peanut Dressing

Peanut Dressing

Ingredients:

  • 1/2 cup of peanut butter (or another nut butter)
  • 1/3 cup of fresh lime juice (from about 4 limes)
  • 1/4 cup of soy sauce or tamari
  • 2 tablespoons of sesame oil
  • 2 tablespoons of maple syrup
  • 1/4 cup of water plus more if needed
  • 2 garlic cloves
  • 2 teaspoons grated or finely minced fresh ginger
  • 2 – 3 teaspoons of chili-garlic sauce, such as Sambal Oelek
  • Kosher salt

Method:

  1. In a medium bowl, whisk together the peanut butter, lime juice, soy sauce, sesame oil, maple syrup, water, ginger, garlic, and chili-garlic sauce. Taste and adjust with more lime juice or salt if needed. Another option is to use your blender. I threw everything in and blended until smooth. The dressing may thicken as it sits, you can add a tablespoon of water until it gets to the right consistency.

The salad ingredients can be varied to what you have on hand. Alexandra’s recipe only called for cucumbers and scallions. I wanted more vegetables in my version. I have added thinly sliced romaine lettuce, julienned carrots, thinly sliced cabbage, or that cole slaw mix that comes in packages at the store. They were all delicious.

Cold Rice Noodle Salad with Peanut Dressing

Cold Rice Noodle Salad with Peanut Dressing

Salad

Ingredients:

  • 1 package of dried brown or regular rice noodles
  • 2 large cucumbers (more if small), spiralized
  • 1/2 red onion, cut in half and thinly sliced
  • 2 sweet peppers, sliced thinly
  • handful of snap or sugar peas, blanched for 30 seconds and sliced thinly
  • 4 scallions, thinly sliced
  • 1/2 cup of roasted peanuts
  • 1/2 cup of cilantro leaves, chopped
  • 1/4 cup of fresh mint leaves, chopped
Prepped Vegetables

Prepped Vegetables

Prepped Vegetables

Prepped Vegetables

Method:

  1. Break up the noodles a little before cooking, then cook them according to the package directions. Drain and run cold water over them to cool them.
  2. Place the noodles in a large bowl. Pat them dry if they are still wet. Toss them with about 1/4 cup of the dressing. They should be nicely sauced. Add the rest of the vegetables, cilantro, mint, and peanuts. Toss and taste. Add more dressing if needed. My cucumbers with somewhat watery so I drained them on paper towels after spiralizing them, before they were combined with the noodles.
  3. You can serve this immediately but it keeps well in the fridge if you make it ahead. It’s still good the next day for lunch, maybe with a bit of cold chicken or shrimp added
  4. The dressing will keep for up to 2 weeks.
Cold Rice Noodle Salad with Peanut Dressing

Cold Rice Noodle Salad with Peanut Dressing

Do you think the folks over at Fiesta Friday will like this one? I am joining the party with my contribution, it’s Fiesta Friday #498 hosted by Angie and co-hosted by  Jhuls @ The Not So Creative Cook.