We were gone a good part of last month so there hasn’t been as much cooking as usual. There are, however, some new things in my kitchen. This post is part of a monthly wrap-up of kitchen stories hosted by Sherry of Sherry’s Pickings. Click on the link to read what has been happening in kitchens around the world.
What have I been cooking in my kitchen? I tried a new air fryer tofu recipe from the blog Pinch of Yum, it was actually quite delicious although I haven’t tried it on my reluctant tofu eating husband yet.
Air fryer tofu
He was out of town for a few days and this was a dinner I made for myself.
Air fryer tofu, roast butternut squash, brown rice, avocado, and arugula
I recently found a way to cook artichokes which cuts the time. It involves cutting them in half first, steaming them, removing the choke, then browning them (cut side down) in a bit of oil before serving. You could also pop them on the grill. I credit this one to the blog Smitten Kitchen.
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- Artichokes in the steamer basket
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- Artichoke
Another new kitchen discovery was a way of cooking sweet potatoes. I know the pictures look like hockey pucks, but the outside is wonderfully crisp and the inside meltingly tender.
Slow-roasted, crispy sweet potatoes
There are some new ingredients in my kitchen. Travel really expands eating horizons. While in Amsterdam we ate at some wonderful restaurants. At Trees we had a dish that was garnished with tiny pine cones. Who knew you could eat pine cones??? They are a Siberian specialty and I was able to order some on Amazon.
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- Candied young pine cones
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- Preserved pine cones and nuts
I haven’t had a chance to use them yet but will keep you posted. At the restaurant they used them to garnish a slice of smoked pork tenderloin.
The Chef Mimi Blog wrote about black garlic and a delicious pasta recipe using it with morels. I have been meaning to try black garlic for some time and her post pushed me over the edge. Although I doubt I can get fresh morels, I will try her recipe with other mushrooms.
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- Black Garlic
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- Black Garlic Pickle
Also new is this harissa preserved lemon.
Harissa preserved lemon
I am looking forward to using it.
The ginger marmalade was new at our local grocery store. I think it will be wonderful as a glaze for chicken.
Ginger Marmalade
Lastly, I have to tell you about this knife sharpener. I apologize as I cannot remember where I saw it mentioned. It was probably on another In My Kitchen post. I need to tell you that this actually works. My knives have never been so sharp. Over the years I have tried many sharpeners, even electric ones. This one beats them all.
Knife Sharpener
You can buy it on Amazon.
For my curveball (it’s a little off color) I want to show you something we saw on our trip in Prague. This is the statue created by David Cerny.
Peeing Guys
I hope it gives you a giggle.
Your new recipes all look very good and different. Pine cones, black garlic, and preserved lemon sound like very good new flavors.
best, mae at maefood.blogspot.com
Thank you Mae.
I was getting excited about all of your food – the tofu and those delicious lookin sweet potatoes, and then there were 2 products I recognized! I just sent them to my sister today. Hope you have fun with them, like I did!
I am looking forward to sampling and playing with them.
Love the kitchen inspo… the ginger marmalade and harissa preserved lemons look particularly interesting. The last photo is I assume a commentary by the artist vis a vis world politics.
Haha, it’s a good comment!
Pine cones! How on earth does one eat them? I imagine they are all spiky and hard to chew, but perhaps there is nothing that candying won’t do. I love that statue you saw in Prague, I totally would have taken a photo of it too
You know, they weren’t chewy at all. Soft.
Yes the statues gave me a laugh, not what I would expect in Prague, not that I’ve been there. The candied pine cones have me intrigued. Travel certainly does broaden our horizons. Everyone needs a good knife sharpener. Have a good month, Pauline
That sculptor had several funny/interesting exhibits around Prague. His famous ones include giant crawling babies.
Your kitchen abounds with very interesting products that sound like must tries. We saw all of the statue created by David Cerny while visiting Prague and they are all “unique” to say the least. 😊
Thanks Karen, intriguing and unique are apt descriptions.
wow! candied and preserved pine cones!? I am amazed. I have used preserved lemon harissa before – very tasty. I was thinking of making my own as I have some lemons in the fridge ready to go. We have a knife sharpener with a diamond edge and you just run your knife thru it – works well enough. Love those statues! How cheeky. thanks for being part of IMK this month.
cheers
sherry
Thank you Sherry.
Pine cones! Wow-who knew? Do they taste anything like pine nuts? The tofu dinner you made for yourself looks yummy! Ciao, Cristina
I will let you know, I haven’t tasted them yet. It’s been a whirlwind and I am off to Florida tomorrow for a reunion with college and high school friends. At the restaurant they did taste a bit like pine nuts.