In My Kitchen – April 2022

This post is part of a compendium of posts from kitchens around the world. It’s especially wonderful to drool over the tomatoes and other vegetables harvested by bloggers in the Southern Hemisphere this time of year, when we in the North are struggling to find a creative way to use yet another head of cabbage or bunch of kale. Use the link to Sherrys Pickings to find them and drool away.

My kitchen is not particularly creative these days as I would much rather be outside in the garden. Meals have been on the simple side.

A roast chicken serves us for several meals, it’s a favorite and there are several versions from simple to fancy on this blog. If you have time, do rub a couple of teaspoons of kosher salt over the skin and let the chicken rest, breast side up and uncovered, in the fridge for at least an hour (I’ve left it for 48 hours). Then bring it to room temperature before roasting, about an hour is plenty of time depending on the temperature of your home. Leave the salt on when roasting, the skin will be crackly crisp and the meat tender. That short dry brine makes a huge difference to the final juiciness.

This quick mid-week’s version was coated with a mixture of peach jam and Dijon mustard (1:1) before being popped in the oven. To speed the cooking time, use a smaller roasting dish and open the legs out. It’s usually the inner part of the thigh that takes longer to cook when a chicken is traditionally trussed.

Midweek Roast Chicken with Carrots and Parsnips

Midweek Roast Chicken with Carrots, Onions and Parsnips

There were a few noteworthy dishes though…

For a more robust take on my roast cabbage with cream and parmesan, I made Melissa Clark’s streamlined stuffed cabbage. Ms. Clark is one of my favorite food writers and I find her recipes are frequent winners.

Roast Cabbage Steaks with Cream and Parmesan

Roast Cabbage Steaks with Cream and Parmesan

Her recipe (published in the NY Times) had a paste of garlic, anchovies, parmesan rubbed between the leaves before roasting. A sprinkling of chopped walnuts for the last 10 minutes, and a garnish of more grated parmesan and chopped parsley completed the dish.

Roast Cabbage

Roast Cabbage with Provincial Flavors

It definitely had a ‘South of France’ vibe and was delicious.

In my kitchen I have some new containers to keep my fridge organized. These were a gift from a houseguest who swore by them. They do keep produce fresh much longer.

Fridge organizers

Fridge organizers

But just every bit as valuable, they allow me to see whats in the fridge rather than produce languishing in the back of the vegetable drawer.

In My Kitchen I prepared a Moroccan inspired dinner for friends who are finally departing on a much delayed vacation trip. On the menu was a salad of roasted cauliflower, carrots, couscous, garbanzo beans, currents, almonds and green olives.

Moroccan Salad

Moroccan Salad

As well as an eggplant and tomato spread, feta, stuffed grape leaves, and olives.

Eggplant spread

Eggplant spread

It was a beautiful spring day and we ate outside in the sunshine.

And lastly, our puppy Shanna has yet to meet a vegetable she doesn’t like. Here she is begging for a piece of broccoli stem. Which she promptly ate, and requested more.

10 thoughts on “In My Kitchen – April 2022

  1. Oh I am in love with your fresh salads and that cabbage looks amazing, I’ll take notes of that one.So pleased I found your blog through Sherry’s kitchen. We eat roast chicken a lot too, and I am interested in your coating of peach jam and mustard. I have a whole bottle of homemade peach jam in my pantry so I will definitely try it great idea, I presume it doesn’t burn easily on the chicken when baking?Sounds so delicious. Cheers from Queensland Australia.

    • It does burn a little, the skin was quite dark…but delicious. I’ve also used orange marmalade and mustard.

  2. Interesting pseudo-stuffed cabbage. The version I have eaten was stuffed with ground beef, so nothing like the flavor profile of yours. I like the other recipes too.

    best… mae at

  3. I am totally drooling over those salads! and how interesting that stuffed cabbage is – I’m trying to use up all the things in my fridge and I was just wondering the other day what to do with anchovies 🙂

    • They were good with the cabbage. Anchovies are great favorites at our house, our grown kid eats them right out of the jar.

  4. Your post has such vibrant color! I like the cabbage recipe. Our pup loves raw veggies as well. It’s great to give him treats at night of raw green beans and carrots as we have gottne him too fat. He is a rescue and very underweight but alas, I think we overcompensated 🙂

    • You have to give him the love he was perhaps denied in the beginning of his life. The love of vegetables is a new one for us, our other two dogs won’t touch them.

  5. thanks for joining in Liz. i appreciate it. love your new containers for veg. it’s great to be able to see at a glance what you have in the fridge. Hubby has been buying lots! of new containers for our pantry. I think he is obsessed 🙂 but it is good to have them. Love your food photos. that chicken … I must try brining mine next time. Gorgeous pup you have there too! Keep well. sherry x

    • Thanks you, it was fun to do something different. I am afraid most of my cooking has lapsed into the slightly boring category.

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