“In My Kitchen” is a blogosphere party, first hosted by Celia (Fig Jam and Lime Cordial) and now hosted by Maureen (The Orgasmic Chef). Maureen is taking a short break over the summer to recover from surgery, please check back in September when the party returns. Meanwhile a few of us are continuing the tradition. My last “In My Kitchen” post was in June so this is really a two month catch-up.
I enjoy, virtually, reading about the new things that have happened in kitchens around the world during the past month.
Here is a quick tour of my own.
In my kitchen I have the first cucumbers of the season.
To go along with the tomatoes.
The tomato plants were gifted to me by my friend, Linda Dutcher, in Fort Bragg. They are Siberian and cold adapted varieties and we enjoyed the first fruit a month ago, unheard of here in Northern California.
From a recent business trip to Seattle I brought back fresh Copper River Salmon.
The Flying Fish is one of the best known fish stalls in the market, and amazingly one of the best (they often don’t coincide). And why do they call it Flying Fish you might ask? The fish mongers are known for throwing the fish over the heads of a crowd of watchers, to be safely caught and packaged for purchase.
The Copper River flows in the state of Alaska. Almost 300 miles in length, this wild rushing river empties into Prince William Sound at the town of Cordova. Salmon that originate in these pristine waters are challenged by its length and its strong, chill rapids. Consequently, Copper River salmon are strong, robust creatures with a healthy store of natural oils and body fat. These qualities make the salmon among the richest, tastiest fish in the world. Fortunately, fatty Copper River salmon is good for you, as it is loaded with Omega-3 oils. Unfortunately the season is very short, only a few weeks. It usually starts in mid-May and ends early in June. I picked up the salmon in early June at the end of a business trip. The market will package it in a cold pack for shipping on the airlines.
In my kitchen I have tuna pate. It’s a quick and wonderful recipe to know about since it uses only good quality tuna in olive oil, butter, lemon juice, balsamic vinegar, soy sauce, and a bit of cream. Spread it on crisp toast and serve it with good olives. Your guests will never guess it is tuna.
These are individual chard wrapped greek yogurt pies. The recipe came from the NY Times and I modified it by using goat milk yogurt. They were delicious warm beside a salad, spread on crisp toast. I will post the recipe soon.
In my kitchen I have a beautiful wood salad bowl found in a gallery in TN while visiting relatives.
In our second home, the Fort Bragg cabin, I have an entirely new kitchen. You can read more about it here.
And for those of you wondering “Where the heck is Fort Bragg anyway?” Here is a map. If you Google Fort Bragg you will probably come up with Fort Bragg, North Carolina. Is is much better known as it is the largest military base in the world and home to US Special Operations. Both places were named for the same person, Confederate general Braxton Bragg. However, he never actually set foot in Fort Bragg California. 1st Lt. Horatio G. Gibson established a military garrison prior to the civil war and named it for his former commanding officer Capt. Braxton Bragg, who later became a General in the Army of the Confederacy. The official date of the establishment of the fort was June 11, 1857; and its purpose was to maintain order on the nearby Mendocino Indian Reservation near the Noyo River. It would be hard to imagine two more dramatically different cities. Fort Bragg California was a lumber town, the area has pristine redwood forests, now mostly second growth. But drive up the coast a bit to see truly dramatic first growth trees.
It’s a 3-4 mile drive from San Francisco with the opportunity to pass through the Anderson Valley wine growing region. Or, if you have longer, you can drive up the coast for breathtaking views of the Pacific ocean.
From my kitchen I can see “The Wall” that prevents interspecies war. They each have their own space and don’t dare look at each other.
And, I can watch the squirrel police on watch.
What is new in your kitchen this past month?
Love your new kitchen Liz – I bet it’s such a great space to cook and experiment in!
It’s been a very long time since I visited Pike’s market, it’s truly a one of a kind place and everything there is amazing. Love the tour of your new kitchen, it really is beautiful. Have a great week.
Great to see what’s going on in your kitchen Liz. By the way, I love the way it turned out, I know you’ve been planning and creating for a bit, so I’ll bet you were very pleased with the outcome. I especially love the fresh veggies, that cucumber is pretty long isn’t it? Is it a special variety? I just made pickled cukes from the ones in the garden. The swiss chard is also a unique recipe. I’m always stumped for ideas except to make a quiche. Great post!
I don’t remember the name of that cucumber, I got a plant from a friend. I have to peel it but it is virtually seedless and very crunchy. I’m really loving all the salads right now. I have never had enough cucumbers to pickle except as a “quick” one that is eaten the same day. It is definitely on my list of things to try. Thank you for visiting.
Loving your first goodies from your veggie patch Liz. And that wooden bowl is absolutely stunning – just love it! Love your new cooktop / oven in your getaway cabin, sure you love cooking on it 🙂 Lots of wonderful goodies for IMK this month x