It’s been several months since my last “In My Kitchen” post. Why has it taken so long? I honestly don’t know since there has been a lot of cooking going on. But the type of cooking that happens in the summer months is quite different from that in the fall and winter. We eat a lot of salads, and grilled vegetables. I don’t do a lot of shopping because we have been eating out of the garden (my own, farmer’s markets and friends) whenever possible. Our ‘meat’ is often a sous-vide chicken breast or sausage tossed on the grill to brown at the last minute. Simple food, and light, which is appropriate for the season. During the summer months I would much rather spend my time in the garden than the kitchen. That will change once the weather cools and our rainy season starts.
So, In My Kitchen I have salads.
And in my kitchen I have grilled vegetables from my own and other local gardens.
I learned a trick this year when grilling vegetables. Wait to toss them with oil until they come off the grill. Once warm and cooked they absorb whatever dressing you would like to add quickly. If you coat them with olive oil before grilling, the oil can turn rancid in the high heat and have an “off” flavor.
I cooked the carrots sous vide before tossing them on the grill to char. The artichokes were par boiled first.
In my kitchen I had half a flat of fresh figs from our warmer inland area. I did try to grow a fig tree here on the coast and it was a colossal failure. I don’t think it is hot enough here. I had one in a container on my deck in Oakland, it did really well but I had to fight the critters for the figs. These are Black Mission Figs, I made fig jam and we have been enjoying them fresh in salads (as well as in hand).
In My Kitchen I have homemade taco seasoning, this recipe came from Mollie and her blog, Frugal Hausfrau.
I used it to coat a chicken chicken breast before cooking it sous-vide. We then quickly browned it on the grill. It was delicious.
Once you cook a chicken breast sous vide, you will never go back to another method. This one cooked away to perfection in the water bath while we attended a neighborhood meeting. It only took a few minutes to toss it on the grill once we returned home.
In my kitchen I have fresh herb sauces to use on vegetables or grilled meat.
This Salsa Verde contained cilantro, mint, fresh thyme, scallions, jalapeno, and garlic with olive oil, cumin, lime juice, and harissa. It was delicious on simply grilled vegetables.
Trader Joe’s has had some interesting new products. These artichoke hearts were preserved in a simple brine, wonderful tossed into a mixed vegetable salad.
They also have grilled ones in olive oil and sun dried cherry tomatoes in olive oil. The grilled ones were a little stringy. There is not a Trader Joe’s up here on the coast but I stock up when I am at the Oakland apartment.
At our holiday craft’s fair I picked up this European butter keeper. It was made by a friend’s brother who is a potter. I’ve never used one before but it is supposed to keep butter fresh at room temperature. You fill the top part with butter, then turn it upside down on the bottom which is filled with water.
I really like the tree on the top. Do any of you readers preserve butter this way?
This post is part of a monthly gathering of bloggers. Click on the link to Sherry’s Pickings for a look at what is happening around the world.
That’s all for now, I will see you all again in October. Thank you for visiting.